Hello Reader,

If the idea of fermenting kimchi has you both excited and a little intimidated, you’re not alone!

I’ve received so many great questions from readers lately—and today I’m answering three of the most common ones to help you feel more confident diving into the world of kimchi.

1. Do I have to use fish sauce or shrimp?

Nope! You can absolutely make vegan kimchi. My go-to swap is miso—it adds that rich, umami depth and brings its own fermentation magic. It's perfect if you're avoiding seafood or want to try something different.

2. What if I don’t have Korean red pepper flakes (gochugaru)?

You can substitute other powdered peppers. A good option is to combine 1 tbsp (15 mL) paprika with 1 tsp (5 mL) chili powder or 1 tsp (5 mL) chipotle powder to try to duplicate the color and heat found in gochugaru. But gochugaru gives kimchi its signature flavor, color, and texture. I highly recommend picking some up—they’re affordable and last a long time. Your taste buds will thank you! More in my complete Stocking Your Kimchi Pantry Guide.

3. Do I need a special fermentation jar?

Not at all. While there are plenty of helpful tools available, a simple wide-mouth mason jar is all you need to get started. Just pack your veggies with the seasoning paste and salt, and you're ready to ferment. Because kimchi ferments over a shorter period and stays wrapped in its paste, there’s no need to use a weight to keep it submerged.

Feeling ready to give it a try? Check out my kimchi recipes.

Join the fun and share your kimchi creation in the #10KJarChallenge—we’re heading toward our first milestone of 100 jars!

🫙 Submit your jar → 10KJarChallenge​

And if you’ve been waiting for a bit more support…

✨ Stay tuned! I’m working on a short, hands-on Kimchi Masterclass—perfect for anyone who wants extra guidance, my best tips, and the confidence to ferment without fear. More details coming soon. Join the Waitlist today to be the first to hear when the class opens

🎧 Check out a podcast!

I had the pleasure of being interviewed on Christine Pittman's Recipe of the Day podcast, where I shared my Passion Pink Sauerkraut recipe. It was such a fun conversation! Christine always shares clever kitchen tips on her daily show—like why steaming (instead of boiling) potatoes makes the best mashed potatoes.

I'll let you know when my interview is live.

⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT!

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P.S. If you haven’t grabbed your copy of Mouthwatering Sauerkraut [+Kimchi] yet, now’s the perfect time to dive in! It’s packed with approachable recipes and trusted tips to get you fermenting with confidence.