Ingredient substitution guide

Best substitutes for kimchi

Best swap for kimchi: Sauerkraut, 1:1; fermented cabbage but no Korean spice; add gochugaru if available.

How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy

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What can I use instead of Kimchi?

The best swap for Kimchi is Sauerkraut, 1:1; fermented cabbage but no Korean spice; add gochugaru if available. Another option is Sauerkraut plus Gochugaru, drained sauerkraut with Korean chilli flakes gets most of the way there. The table below also lists Quick-Pickled Napa Cabbage, 3 swaps in all.

All 3 swaps for kimchi, best first.
SwapRatio and notes
Sauerkraut1:1; fermented cabbage but no Korean spice; add gochugaru if available
Sauerkraut plus gochugarudrained sauerkraut with Korean chilli flakes gets most of the way there

How to use it: Use the same amount of drained sauerkraut, with gochugaru to taste.

Quick-pickled napa cabbageno fermentation, so no funk, but the right crunch and acidity

How to use it: Use the same amount, drained.

Source and limits

These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.

The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:

Browse every ingredient and read how these swaps are sourced.

Buying more? Storage times for kimchi