Various vegetables can be used as substitutes for kimchi, each offering distinct textures and flavors, with some being better suited for fermentation than others.
The names of the substitute ingredients below appear first in the local languages where I first encountered them — places where I had to learn to call familiar things by new names. English translations follow.
- Kínai káposzta (Napa cabbage): The most common option—smaller and less dense than Korean baechu (배추), but it works beautifully.
- Kelkáposzta (Savoy Cabbage): I've never seen this variety in Korea, but its wrinkled leaves hold sauce surprisingly well. It ferments beautifully and offers a tender bite—unexpected, but welcome. Great for geotjeori (겉절이).
- Fejes káposzta (Round Cabbage): In Korean, we call this yangbaechu (양배추), meaning “Western cabbage.” It’s not typically used for traditional kimchi, but you’ll occasionally find yangbaechu kimchi (양배추 김치) in home kitchens. It’s crunchier, a bit sweeter, and adds its own quiet charm.
- Karalábé (Kohlrabi): Firm, crunchy, and a wonderful substitute for Korean radish. I especially like it in musaengchae (무생채), spicy radish salad.
- Téli retek (Daikon): Milder and more watery than kohlrabi. Brining is essential — otherwise, the kimchi turns too wet.
- Fehér retek (White globe radish): The bulbs are too soft to ferment well, but the stems (if you can find them) are perfect for yeolmu-kimchi (열무김치). Though in Hungary, people usually discard the stems.
- Spitskool (Pointed Cabbage): Common in Dutch supermarkets like Albert Heijn and Jumbo, this softer, less dense cabbage isn’t ideal for long fermentation — but it’s lovely in fresh-style kimchi or slaw-like side dishes dressed in kimchi sauce.
