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Vegan Kimchi

Kimchi

Vegan Kimchi

from $14.99

Size
1

Packed by hand in our Cortland kitchen and shipped Monday through Thursday.

Vegan Kimchi, Spicy, Tangy, and Packed with Probiotic Goodness 🌶️ Packaged in glass jars.

Bring bold flavor and natural probiotics to your plate with Food and Ferments’ Vegan Kimchi, a handcrafted, small-batch version of the classic Korean staple. Made with Napa cabbage, Daikon radishes, and a touch of local apples for subtle sweetness, this kimchi strikes the perfect balance of spicy, tangy, and savory.

We use our own handmade gochujang paste, a lively blend of chilies, ginger, garlic, and onions, then ferment it in barrels to perfection for that authentic, complex kimchi flavor.

Tastes Great With:

  • Rice bowls, noodles, tacos, and eggs
  • As a side dish or topping for any meal
  • Straight from the jar for a tangy snack

Details:

  • Vegan, gluten-free, and all-natural
  • No preservatives or artificial ingredients
  • Fermented for optimal flavor and probiotics
  • Always keep refrigerated
What's inside
Napa Cabbage, Daikon Radish, Carrots, Onions, Ginger, Garlic, Apples, Red Chile Pepper Powder, Sea Salt.
Keep it happy
Always keep refrigerated.

Good to know

Vegan Kimchi, common questions

See all FAQs
What makes your vegan kimchi different?

Our vegan kimchi is handcrafted in small batches using traditional fermentation methods, no vinegar, no shortcuts. We also make our own gochujang-style chili paste in-house, creating a deep, balanced flavor without the need for fish sauce.

What does this kimchi taste like?

Bold, tangy, savory, and layered with garlic, ginger, and chili. It’s very similar to our traditional kimchi in flavor, with a balanced heat and satisfying crunch, just fully plant-based.

Is it spicy?

It has a noticeable but balanced heat, flavor-forward with a kick, not overwhelming.

How is this different from traditional kimchi?

This version is made without fish sauce, but still delivers the same depth and complexity through fermentation and our handmade gochujang-style paste.

Who is this kimchi for?

For anyone looking for bold, fermented flavor in a fully plant-based form, whether you’re vegan or just want a clean, vegetable-forward option.

How do I use it?

Add it to rice bowls, noodles, eggs (if not strictly vegan), sandwiches, or enjoy it straight from the jar. It adds brightness and depth to just about anything.

Is this raw and unpasteurized?

Yes. Our kimchi is never heat-treated, so it stays alive and active.

Does it contain probiotics?

Yes, naturally fermented kimchi contains live cultures that support gut health and digestion.

Why not use vinegar?

Vinegar is fast. Fermentation takes time, but creates deeper flavor and beneficial bacteria you won’t get from vinegar-based products.

What ingredients are in your vegan kimchi?

We use napa cabbage, radish, garlic, ginger, and our handmade gochujang-style chili paste, sourced with a focus on quality ingredients.

Is it vegan?

Yes, completely plant-based.

Is it gluten-free?

Yes, naturally gluten-free.

Do you use preservatives?

No, just real ingredients and natural fermentation.

How should I store it?

Keep refrigerated. This is a living food, and cold storage slows fermentation.

How long does it last?

Several months in the fridge. Flavor will continue to develop and become more tangy over time.

Is it normal for it to bubble or expand?

Yes, this is a natural sign of active fermentation.

How is this packaged?

Our vegan kimchi is packed and shipped in glass jars, designed to keep it fresh, secure, and easy to store.

Does it need to stay cold during shipping?

Not necessarily. The natural acidity from fermentation helps preserve it during normal transit times.

Do temperature changes affect safety?

No, salt and fermentation make it stable during short-term temperature changes.

Should I refrigerate it when it arrives?

Yes, refrigeration slows fermentation and keeps flavor balanced.

Why vegan kimchi?

Because great kimchi doesn’t need shortcuts, or animal products, to have depth. Just real ingredients, time, and fermentation.

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