Can I make kimchi without fish sauce or fermented shrimp paste (vegan kimchi)? What can I use instead for flavor?

Question

How do you make vegan kimchi without fish sauce? Discover the best plant-based substitutes you can use for authentic umami flavor in your kimchi.

Answer 1

Yes, you can absolutely make vegan kimchi. Instead of fish sauce or fermented shrimp paste, use ingredients like soy sauce, miso paste, seaweed flakes (kombu or nori), or a vegetable broth concentrate to provide umami and depth of flavor.

Detailed Explanation:

Traditional kimchi relies on fish sauce or fermented shrimp paste for its characteristic savory and complex flavor. However, achieving a delicious vegan kimchi is entirely possible by substituting these ingredients with plant-based alternatives that mimic the umami and salty notes. Here's a breakdown of how to do it:

1. Choose Your Base: Start with your core kimchi ingredients: napa cabbage, Korean chili flakes (gochugaru), garlic, ginger, and scallions. These provide the foundational flavors and textures.
2. Umami Boosters: This is where you replace the fish sauce. Consider these options:
   • Soy Sauce: A readily available option that adds saltiness and some umami. Use sparingly, as it can be quite strong.
   • Miso Paste: A fermented soybean paste that offers a deeper, more complex umami flavor than soy sauce. Start with a small amount and adjust to taste. White or yellow miso are generally milder.
   • Seaweed Flakes (Kombu or Nori): These provide a subtle oceanic flavor and contribute to the overall umami profile. You can rehydrate dried kombu in water to create a flavorful broth, or simply add nori flakes directly.
   • Vegetable Broth Concentrate: Some vegetable broth concentrates are packed with umami and can be a good substitute.
   • Shiitake Mushrooms: Dried shiitake mushrooms, when rehydrated, create a rich and savory broth that can be used as a base for your kimchi paste.
3. Sweetness and Balance: Add a touch of sweetness to balance the savory elements. Options include:
   • Apple or Pear: Pureed or grated, these fruits add natural sweetness and moisture.
   • Sugar or Maple Syrup: Use sparingly to avoid making the kimchi too sweet.
4. Fermentation: Mix all the ingredients thoroughly and pack them tightly into a jar or container. Allow the kimchi to ferment at room temperature for 1-5 days, depending on your preference for sourness. Check it daily and press down on the vegetables to release any trapped air. Once it reaches your desired level of fermentation, store it in the refrigerator to slow down the process.

Pro Tip:

Don't be afraid to experiment with different combinations of umami boosters to find your perfect vegan kimchi flavor profile. Start with small amounts and taste as you go, adjusting the ingredients to your liking.