Out of Fish sauce, one case
Fish sauce substitute for kimchi
6 options, ranked, with the exact amount
Use Soy sauce + rice vinegar + sugar
Per 1 tbsp fish sauce
1 tbsp soy sauce + 1 tsp rice vinegar + ½ tsp sugar
The best fish sauce substitute for kimchi is soy sauce with rice vinegar and sugar. Use 1 tablespoon soy sauce + 1 teaspoon rice vinegar + ½ teaspoon sugar for 1 tablespoon fish sauce. Miso paste with water also works well, providing umami depth without fish products.
- Best for —
- kimchi
One casethe full fish sauce card
Every option, one card
Ranked| # | Substitute | Instead of 1 tbsp fish sauce |
|---|---|---|
| 1 | Soy sauce + rice vinegar + sugarkimchi | 1 tbsp soy sauce + 1 tsp rice vinegar + ½ tsp sugar |
| 2 | Miso paste + waterkimchi | 1 tsp miso paste + 2 tbsp water |
| 3 | Mushroom soy saucekimchi | Same amount |
| 4 | Seaweed + soy saucekimchi | 1 tsp seaweed flakes + 1 tbsp soy sauce |
| 5 | Tamari + rice vinegargluten-free kimchi | 1 tbsp tamari + 1 tsp rice vinegar |
| 6 | Coconut aminos + rice vinegarsoy-free kimchi | 1 tbsp coconut aminos + 1 tsp rice vinegar |
Soy sauce + rice vinegar + sugar
salty, tangy, slightly sweet
Balanced combination that mimics fish sauce's salty, tangy, and slightly sweet profile in kimchi
- Best for
- kimchi, korean pickles, fermented vegetables, asian pickles
- Texture
- liquid
This combination provides the saltiness and umami that fish sauce contributes to kimchi.
Miso paste + water
umami, savory, slightly sweet
Fermented soybean paste diluted to create umami-rich liquid for kimchi
- Best for
- kimchi, fermented vegetables, korean pickles, vegetarian kimchi
- Texture
- liquid when diluted
Provides deep umami flavor without fish products, good for vegetarian kimchi.
Mushroom soy sauce
salty, umami, earthy
Enhanced soy sauce with deeper umami flavor for authentic kimchi taste
- Best for
- kimchi, korean pickles, fermented vegetables, asian pickles
- Texture
- liquid
Provides more complex umami than regular soy sauce, closer to fish sauce.
Seaweed + soy sauce
salty, umami, ocean-like
Ocean-derived umami from seaweed combined with soy sauce saltiness
- Best for
- kimchi, korean pickles, fermented vegetables, asian pickles
- Texture
- liquid with flakes
Use nori, kombu, or wakame flakes for authentic ocean umami flavor.
Tamari + rice vinegar
salty, umami, mild acidity
Gluten-free alternative with authentic Asian flavor profile
- Best for
- gluten-free kimchi, korean pickles, fermented vegetables
- Texture
- liquid
Tamari has richer flavor than regular soy sauce and works well in kimchi.
Coconut aminos + rice vinegar
sweet, umami, mild acidity
Soy-free alternative with natural sweetness and umami
- Best for
- soy-free kimchi, korean pickles, fermented vegetables
- Texture
- liquid
Coconut aminos are naturally sweet and soy-free, good for sensitive diets.
How it behaves in this recipe
Fish sauce in kimchi provides salty umami depth and helps with the fermentation process. When substituting, you need to replicate both the saltiness and umami that fish sauce contributes to the kimchi paste. The substitute should be added to the kimchi paste mixture, not directly to the vegetables, and should provide enough saltiness to help with fermentation while adding umami depth to the final product.
Tips for substituting fish sauce
8 tips- For authentic kimchi flavor, use soy sauce + rice vinegar + sugar as it most closely matches fish sauce
- Miso paste works exceptionally well in kimchi as it provides deep umami without fish products
- When using seaweed, let it steep in warm water for 10-15 minutes to extract maximum umami
- Mushroom soy sauce provides deeper umami that's closer to authentic fish sauce
- For vegetarian kimchi, miso paste or mushroom soy sauce are the best options
- Always taste your kimchi paste before adding to vegetables - it should be salty and umami-rich
- The fish sauce substitute should be added to the kimchi paste, not directly to the vegetables
- Consider the fermentation time - stronger substitutes like miso work well for longer fermentation
Notes on fish sauce
- Fermented black bean sauce for complex umami
- Nutritional yeast for cheesy umami notes
- Dried shiitake mushroom powder for earthy umami
- Kombu dashi for ocean-like umami
- Liquid smoke for depth and complexity
Questions
6 questionsWhat is the best substitute for fish sauce in kimchi?
The best substitute for fish sauce in kimchi is soy sauce combined with rice vinegar and sugar. Use 1 tablespoon soy sauce + 1 teaspoon rice vinegar + ½ teaspoon sugar for every tablespoon of fish sauce needed.
Can I make kimchi without fish sauce?
Yes, you can make kimchi without fish sauce by using substitutes like soy sauce + rice vinegar + sugar, miso paste with water, or mushroom soy sauce. These provide the umami depth that fish sauce contributes to kimchi.
What can I use instead of fish sauce for vegetarian kimchi?
For vegetarian kimchi, use miso paste with water, mushroom soy sauce, or seaweed + soy sauce. These provide umami depth without any fish products and work well in kimchi fermentation.
Is miso paste a good substitute for fish sauce in kimchi?
Yes, miso paste is an excellent substitute for fish sauce in kimchi. Mix 1 teaspoon miso paste with 2 tablespoons water to create a liquid with similar umami depth that works well in kimchi fermentation.
Can I use Worcestershire sauce in kimchi?
Worcestershire sauce can work in kimchi as it has similar umami characteristics to fish sauce. However, it's not as commonly used in Korean cooking as soy sauce combinations.
What's the difference between fish sauce and fish sauce substitute in kimchi?
Fish sauce provides salty umami depth and helps with fermentation. Fish sauce substitutes should provide similar saltiness and umami, but may not have the same fermentation benefits. The key is maintaining the salty, umami flavor profile.