The Best Substitutes for Kimchi: Quick & Delicious Alternatives

Kimchi is a traditional Korean fermented side dish, typically made from napa cabbage and radish, combined with various seasonings like red pepper, garlic, ginger, and scallions.

While it offers many health benefits and adds a delicious, spicy kick to dishes, it can be high in sodium and may not suit everyone’s taste buds or dietary restrictions.

Fear not, as there are plenty of substitutes available that can still provide similar flavour and health advantages!

One popular option to achieve the tangy, savoury taste of kimchi without the heat is sauerkraut, which also boasts beneficial probiotics and is made from fermented cabbage.

However, if you’re seeking something more adventurous or completely different from cabbage-based substitutes, various fruits, vegetables, and roots can bring unique flavours and textures to your dishes, while still offering a similar fermented kick.

Fermented foods, condiments, and spice alternatives can also help you achieve the desired taste and zest without relying on kimchi as your go-to option.

These substitutes provide flexibility in your culinary creations and make it easy to incorporate similar flavours, whether you’re cooking for yourself or catering to the preferences of friends and family with diverse palates.

In this guide, we’ll explore all the best options for alternatives to kimchi. 

Key Takeaways

• Replace kimchi with sauerkraut or other cabbage-based alternatives for a similar taste and health benefits
• Opt for fruit, vegetable, and root substitutes to add unique flavours and textures to dishes
• Explore fermented foods, condiments, and spice alternatives for added versatility in your culinary creations

The Best Substitutes for Kimchi

First, sauerkraut could be a great alternative for kimchi.

Though coming from a different culinary tradition, this European fermented cabbage dish also offers tanginess and crunchiness. While not as spicy as kimchi, you can customise sauerkraut by adding hot peppers or spices to give it some extra kick.

Another option is pickled vegetables, particularly those with a bit of heat.

Choose from an array of pickled cucumbers, carrots, radishes, or even cauliflower. With their sour, tangy, and sometimes spicy flavour, they can closely mimic the taste and texture of kimchi.

Let’s not forget about curtido, a Salvadoran cabbage slaw that combines the best of sauerkraut and coleslaw.

This dish contains fermented cabbage, carrots, and onions, seasoned with spices and vinegar. Its tangy and vibrant flavour makes it an excellent kimchi alternative. To up the spice level, feel free to add chilli peppers.

Lastly, if you crave a fruity option, consider pineapple salsa.

Though it’s not fermented or spicy like kimchi, its mix of sweet, tangy, and savoury flavours can provide an exciting contrast to a main dish. Add jalapeños or hot sauce for an extra kick.

Remember, when choosing a kimchi substitute, the goal is to find something that offers comparable flavours and textures to complement your meals.

Don’t be afraid to experiment with different alternatives and adjust seasonings to your taste.

The world of fermented and pickled vegetables is vast, and discovering new dishes can make your cooking adventures even more exciting.

Sauerkraut and Other Cabbage-Based Substitutes

Sauerkraut

Sauerkraut is a fantastic substitute for kimchi, as it shares similarities in taste and texture. It’s a fermented cabbage dish with a sour flavour, making it an appealing option for your recipes.

To use sauerkraut as a kimchi replacement, simply drain and rinse it before adding it to your dishes.

This will help tone down the sourness, and you can adjust the spiciness to your preference by adding chilli flakes or chilli paste.

Remember, sauerkraut may have a milder taste compared to kimchi, so you might need to adjust the seasoning in your recipes accordingly.

Pickled Cabbage

Another great cabbage-based substitute for kimchi is pickled cabbage.

It has a tangy flavour, similar to kimchi, and can be easily found in most grocery stores.

To use pickled cabbage as a kimchi substitute, you can chop it into smaller pieces or leave it in larger chunks, depending on the dish you’re preparing.

You can also enhance the spiciness by adding some chilli flakes or chilli paste to the pickled cabbage.

Keep in mind that pickled cabbage may have a stronger vinegar taste than kimchi, so you may want to balance the flavours with additional seasoning.

Fermented Galapagos

Fermented Galapagos, a lesser-known cabbage-based dish, can also be used as a substitute for kimchi.

This dish is made with green cabbage and has a unique and slightly sour taste.

To use fermented Galapagos in place of kimchi, you can adjust the level of spiciness to your liking by adding chilli flakes or a chilli paste.

Since fermented Galapagos may not be as easily available in every region, you may need to search specialty stores or try making it at home for a truly tailored kimchi alternative.

Fruit, Vegetable and Root alternatives

Pickled Beets

Pickled beets are an excellent substitute for kimchi, offering a sweet and tangy taste to your palate.

To make this colourful alternative, simply boil beets and then pickle them in a mixture of sugar, vinegar, and spices.

You can adjust the sweetness by adding more sugar if desired.

Cucumbers and Pickled Cucumbers

Cucumbers are a cool, refreshing substitute for kimchi.

You can either use fresh cucumbers or pickle them for additional flavour.

For pickled cucumbers, simply slice your cucumbers and toss them in salt to create a heap of delicious, crunchy goodness.

If you’re after a sweeter taste, try adding a touch of sugar or honey.

Radish Kimchi (Kkakdugi)

A close cousin to traditional kimchi, radish kimchi (also known as kkakdugi) is a spicy, tangy alternative.

Made with diced radishes, chilli flakes, garlic, ginger, and fish sauce, this dish is full of flavour and has a similar texture to cabbage kimchi.

To make your own radish kimchi, simply mix all the ingredients together and let them ferment for a few days.

Carrots

Carrots are a versatile and tasty substitute for kimchi.

They can be pickled, grated, or sliced, with each method giving a different texture and flavour.

For a quick and simple option, grate some carrots and mix them with a pinch of salt and some chilli flakes.

Alternatively, try pickling your carrots in a mixture of vinegar, sugar, and spices for a sweet and tangy bite.

Apples

Surprisingly, apples can make for an interesting alternative to kimchi.

You can experiment with different varieties of apples, and the sweetness of the fruit can help balance out spicy or sour flavours in your dish.

To use apples in place of kimchi, simply slice or grate them and mix with a little bit of sugar and chilli flakes for a delightful combination of sweet and spicy flavours.

Fermented Foods and Condiments

Miso Paste

Miso paste is a versatile and flavoursome substitute for kimchi as a side dish or in recipes.

Made from fermented soybean paste, it offers a rich umami taste that complements many dishes.

You can find various types of miso such as red, white, and mixed, each offering distinct flavours. Miso can be mixed into sauces, soups, or even used as a marinade, giving your dishes a depth of flavour similar to kimchi.

Natto

Natto, a Japanese fermented dish, is another option, especially if you’re seeking a unique texture.

Made from fermented soybeans, natto has a slimy and sticky consistency which is usually served over rice.

Its earthy taste pairs well with soy sauce and fresh rice vinegar, creating a combination that can easily replace kimchi as a side dish.

If you’re adventurous, you can also enjoy natto as a topping on your salads or in rice bowls.

Tempeh

Tempeh, originating from Indonesia, is a popular fermented soybean cake that can act as a substitute for kimchi in your cooking.

Its firm texture makes it ideal for grilling, stir-frying, and incorporating into various dishes.

Although the taste of tempeh is quite different from kimchi, its versatility allows you to season and flavour it to suit your preferences.

You could marinate tempeh with soy sauce, garlic, and spices to elevate the dish, making it an excellent accompaniment to rice or vegetables.

Jeotgal

Jeotgal, a traditional Korean salted seafood, is a fantastic alternative if you’re looking for a side dish similar to kimchi.

It includes various types of fermented seafood like shrimp paste and mixed fish, offering an intense taste that parallels the bold flavours of kimchi.

While jeotgal can be enjoyed on its own, you can also incorporate it into dishes such as kimchi jjigae, giving your recipe that burst of flavour without using kimchi itself.

Remember to adjust the saltiness of your dish accordingly, as jeotgal tends to be quite salty.

Experiment with these fermented foods and condiments to add exciting new tastes to your cooking. Adapt your recipes and enjoy the flavourful world of fermentation!

Spice Alternatives

When you’re looking for a substitute for kimchi, spice and tanginess are key components.

In this section, we’ll explore various spice alternatives that can help you recreate the signature flavours of kimchi.

We’ll cover pickled jalapenos, chilli flakes and powders, gochugaru, and gochujang.

Pickled Jalapenos

For a tangy and spicy kick, pickled jalapenos can be a great addition to your dish. Because of their pickling process, they offer a bright and tangy flavour similar to kimchi.

To make your own pickled jalapenos, you’ll need:

• Jalapeno peppers
• Vinegar
• Garlic
• Salt

Slice the jalapenos and combine them with vinegar, minced garlic, and salt in a jar. Allow the mixture to ferment for a few days, and you’ll have a tangy and spicy condiment. Chop up some green onions to add even more flavour and aroma.

Chilli Flakes and Powders

Chilli flakes and powders, such as cayenne pepper and chilli powder, can add the heat you’re looking for in a kimchi substitute.

To incorporate these into your dish, try:

• Mixing chilli flakes or powder with vinegar and lemon juice for acidity
• Adding ginger and garlic for extra aroma and depth of flavour
• Balancing the heat with a touch of sweetness, like a dash of sugar

Gochugaru

Gochugaru, or Korean chilli pepper flakes, is a staple ingredient in traditional kimchi.

With its vibrant red colour, mild heat, and fruity aroma, it can be an excellent substitute for kimchi’s spice component.

Asian markets usually carry gochugaru, but you can also find it online.

To incorporate gochugaru into your dish:

• Combine it with a sour component like vinegar or lemon juice
• Add ingredients like garlic, ginger, and green onions for extra flavour
• Mix it with a bit of sugar to balance the heat

Gochujang

Gochujang is a popular Korean condiment made from red chilli peppers, sticky rice, fermented soybeans, and salt.

With its sweet, spicy, and slightly tangy profile, it can be another suitable alternative for kimchi’s unique flavour.

To use gochujang as a kimchi substitute:

• Mix it with vinegar for acidity
• Add some garlic, ginger, and green onions for extra flavour and aroma
• Balance the heat with a touch of sweetness, if necessary

Remember, when looking for spice alternatives to replace kimchi, consider balancing heat, tanginess, and aroma.

This will allow you to create a dish that captures the essence of kimchi without using the traditional fermented ingredient.

Mild Flavour Substitutes

If you’re looking for milder alternatives to kimchi, there are several options available that still provide a delicious and nutritious side dish.

Many of these options can be easily found in your local grocery store or even in your own garden!

One option is to try English cucumber salad. This dish provides a refreshing crunch and is a popular accompaniment to various meals. Simply slice an English cucumber, mix with a dressing of your choice (perhaps a light vinegar or yoghurt-based one), and season with herbs to taste.

Another mild substitute is a vegan beet and carrot salad. This dish offers an earthy, slightly sweet flavour profile that pairs well with many main courses. To make this salad, peel and grate beets and carrots, then toss them with a dressing like lemon juice, olive oil, and fresh herbs. For added texture, consider adding some pumpkin seeds or sunflower seeds.

Here are a few key points to remember when making these mild substitutes:

• Choose fresh, high-quality vegetables for the best flavour and texture.
• Play with different dressings or seasonings to suit your personal taste preferences.
• Feel free to mix and match vegetables to create your own unique dish.

In summary, there are many mild, flavoursome alternatives to traditional kimchi, providing a versatile range of side dishes to complement your meals.

By exploring different ingredients like English cucumbers, beets, and carrots, you can find new and delicious ways to satisfy your palate while still enjoying the health benefits of fermented vegetables.

Happy cooking!