Go Back
–+ servings
5 Best Substitutes for Kimchi in Korean Cooking

5 Best Substitutes for Kimchi

No ratings yet
If you run out of kimchi while cooking, these five substitutes offer options that mimic its fermented tang, spice, or crunch. Match the substitute to your recipe's needs and adjust the amount accordingly.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 5 minutes
Total Time 12 minutes
Servings: 4 servings
Course: Substitute Guide
Cuisine: Korean-Inspired
Ingredients Method Notes

Ingredients
  

  • Spiced Sauerkraut Use 1:1 ratio of drained sauerkraut plus 1 teaspoon gochugaru and 1 minced garlic clove per tablespoon of substitute
  • 1.5 x Pickled Napa Cabbage Use 1.5 times the amount plus a pinch of chili flakes; softer texture, milder flavor
  • 0.5 x Indian Achaar Use half the amount, chop finely; very intense with different spice profile
  • Gochujang Mix Mix 1 teaspoon gochujang paste with 1 tablespoon shredded cabbage per tablespoon of kimchi; no crunch, sweeter finish
  • 1.5 x Quick Pickles Use 1.5 times the volume; less fermented depth, slice vegetables thin

Method
 

  1. Choose the substitute based on your recipe's need: fermented tang, spicy heat, or crunchy texture.
  2. For spiced sauerkraut, drain well before mixing in 1 teaspoon gochugaru and 1 finely minced garlic clove per tablespoon.
  3. Use pickled napa cabbage at 1.5 times the amount called for and stir in chili flakes to add heat.
  4. For Indian achaar, use half the amount named for kimchi, chop finely, and add gradually to taste due to its intensity.
  5. Mix gochujang paste with shredded cabbage at 1 teaspoon paste plus 1 tablespoon cabbage per tablespoon of kimchi needed.
  6. Use quick pickles at 1.5 times the volume; slice vegetables thin for faster pickling and add fresh chili for heat.
  7. Adjust seasoning and add 1–2 tablespoons water or broth per tablespoon for drier substitutes like quick pickles to match consistency.
  8. Taste and adjust amounts gradually to balance heat and tang according to your dish's requirements.

Notes

Drain sauerkraut well before adding spices to prevent dilution and preserve flavor balance.

Tried this recipe?

Let us know how it was!