Does kimchi always need fishy ingredients (fish sauce, shrimp) for authenticity, or can it still taste good without them?

Question

Does kimchi always need fishy ingredients for authenticity? Find out if you can leave out fish sauce or shrimp and still make a delicious tasting kimchi.

Answer 1

While traditional kimchi often includes fish sauce or shrimp paste for a complex umami flavor, it can absolutely taste delicious and authentic without them. Many vegan and vegetarian kimchi recipes exist that use ingredients like soy sauce, miso paste, or seaweed to achieve a similar depth of flavor.

Detailed Explanation:

The 'fishy' ingredients in kimchi, primarily fish sauce or salted shrimp (saeujeot), contribute a crucial element of umami, a savory taste that enhances the overall flavor profile. These ingredients undergo fermentation, breaking down proteins into amino acids, which are responsible for the umami sensation. However, this umami flavor can be achieved through other means.

Vegan kimchi recipes often substitute fish sauce with ingredients like soy sauce, tamari, or miso paste. These fermented soy products also contain glutamates, the key component of umami. Another common substitute is dried kelp (kombu) or other types of seaweed. When simmered in water, seaweed releases glutamates and minerals, creating a flavorful broth that can be used as a base for the kimchi paste. Shiitake mushrooms, known for their rich umami flavor, can also be incorporated.

Ultimately, the 'authenticity' of kimchi is subjective and depends on personal preference. While traditional recipes often include fish sauce or shrimp paste, the core elements of kimchi—fermented vegetables, garlic, ginger, gochugaru (Korean chili powder), and other seasonings—remain the same. A well-made vegan kimchi can be just as flavorful and satisfying as its traditional counterpart. Experimenting with different ingredients and adjusting the recipe to your taste is key to creating a kimchi you love.

Pro Tip:

When making vegan kimchi, allow it to ferment for a longer period than traditional kimchi. The fermentation process helps to develop the complex flavors that would otherwise be provided by the fish sauce or shrimp paste. Taste it regularly and refrigerate when it reaches your desired level of sourness.