Check Source RequiredCategory: fermented, vegetable, spiceReviewed: Aug 20, 2026

Kimchi

Traditional Korean kimchi is commonly made with jeotgal (salted fermented seafood like fish sauce or baby shrimp paste). However, vegan kimchi made using kelp (kombu) and shiitake mushroom broth is 100% plant-based.

Vegan Status Breakdown

Traditional Korean kimchi is commonly made with jeotgal (salted fermented seafood like fish sauce or baby shrimp paste). However, vegan kimchi made using kelp (kombu) and shiitake mushroom broth is 100% plant-based.

Biological Origin & Animal Source:

Fish sauce (aekjeot) and salted fermented shrimp (saeujeot)

Common Synonyms, E-Numbers & Trade Names:

baechu-kimchikorean fermented cabbagetraditional kimchi

Hidden & Derivative Names to Watch Out For:

fish saucesaeujeotanchovy broth

Check products containing Kimchi

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Common Uses & Applications

•Kimchi fried rice, kimchi jjigae stew, tofu scrambles, side banchan, grain bowls

Nutrition Facts (per 100g)

Standard reference data via USDA FoodData Central

Analyze in Nutrition Calculator →

15

Calories (kcal)

1.1g

Protein

2.4g

Carbohydrates

0.5g

Total Fat

1.6g

Dietary Fiber

Iron: 1.2 mg

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Scientific & Regulatory Authority Sources:

Frequently Asked Questions

How can I easily identify if store-bought kimchi is vegan?
Check the allergen and ingredients statement for 'fish', 'anchovy', 'shrimp', or 'oyster'. Brands explicitly labeled 'Vegan Kimchi' or 'No Fish Sauce' use kelp or soy sauce for umami.