Vegan Fermented Kimchi
Default unit: pcs · Less common product
Description
Kimchi is a traditional Korean fermented vegetable side dish, usually made from cabbage, seasoned with garlic, ginger, and chili. The vegan version omits fish sauce and uses soy sauce or sea salt, keeping it suitable for plant‑based diets.
Nutrition
(per 100g)
Vitamins & minerals
Vitamin C, Vitamin K, Vitamin B6, folate, potassium, calcium
How to choose
Choose kimchi with crisp cabbage leaves, free of mold or excessive softness. Ensure the label states “no fish sauce” and there are no artificial preservatives.
How to store
Store in the refrigerator at 0‑4 °C in an airtight container. Once opened, consume within 2‑3 weeks; portions can be frozen for up to 3 months.
Recipes with Vegan Fermented Kimchi
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