Are you intrigued by the idea of making your own kimchi but are finding yourself confused by some obscure ingredients? 🤔

I know that I was.

I put off making kimchi for years because I couldn't stomach the idea of putting something fishy 🎣 into my ferment.

Vegan? There is a very close substitute. Read on.

I don't mind enjoying salmon once in a while, I will eat sardines doused with mayo and some sauerkraut, but I really don't like fishy smells wafting through my kitchen.

But, if I was going to teach you how to make kimchi, 🥬 🌶️ I had to get past that. So, I dove into researching a common "fishy" ingredient in kimchi: fish sauce.

To make fish sauce, fresh and small whole fish, usually anchovies, are coated in sea salt, packed in large wooden barrels, and left to ferment for 9-12 months. Over time, the natural bacteria break down the fish and the briny, fishy, savory liquid that forms are collected and filtered before bottling.

Results?

Salty, savory, and earthy flavors with notes of umami and sweet undertones, and not at all stinky!

The reason for stinky fish sauce?

Most fish sauce is smelly because it is made from anchovy extracts. Old anchovies or decaying fish are dried and then pulverized into a paste with additives such as hydrolyzed protein (MSG), sugar, and water.

After learning that the right fish sauce does not smell—or taste—fishy, I bought a bottle and did some taste testing. I was pleasantly surprised by the umami-rich flavor.

The closest vegan substitute is miso, fermented beans, usually soy, with a similar umami-rich punch as soy sauce.

I now add a tablespoon of fish sauce to my dishes almost daily and am grateful for this new addition to my kitchen, thanks to my kimchi rabbit hole.

Take time to buy the fresh sauce prepared in the traditional manner.

​Stocking Your Kimchi Pantry: Staples, Fresh Ingredients, Basic Techniques​

I also talk there about salted shrimp, another common "fishy" ingredient in kimchi, and other key items: Napa cabbage, daikon radish, sweet rice flour, and more

Like, what goes into making that fiery, red paste seen in kimchi?

To set yourself up for success, stock your kitchen with what you need to make stellar kimchi.

Once your pantry is stocked, you will be ready for Kimjang, the making and sharing of kimchi. Next week, I share the recipe for Mak Kimchi (Square-Cut Napa Cabbage Kimchi.

​https://www.makesauerkraut.com/kimchi-ingredients/​

And now is the best time to enjoy this flavorful journey.

It's not only Sauerkraut-Making Season! 🍁

It's also Kimjang Season! 🍂

The time of year when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter.

⚡ OTHER VALUABLE CREATORS I FOLLOW. CHECK THEM OUT!

Roots and Radishes - Seasonal, whole foods recipes. Tera Gigot Hello from Wisconsin! I create seasonal, whole foods recipes that nourish and sustain. I believe that every small effort to eat seasonal, local, whole foods can be combined to make a greater impact on the environment and how we feel, so I author the food blog Roots and Radishes (rootsandradishes.com) to inspire this manner of cooking--seasonal recipes using whole foods that are also accessible, low effort, flavor-packed and nourishing. I also provide tips and educational content on how to infuse sustainable choices into your kitchen adventures when possible. So if you or your audience are interested in eating healthfully and sustainably, but need a practical and efficient approach, I'd love to connect! Subscribe​

One Happy Dish by Allison Campbell Learn how to make fresh, easy recipes with seasonal and fermented foods. Join our community of nearly 1,000 and level up your kitchen game every week. Subscribe​

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