Traditional vs. modern kimchi: Understanding the role of fish
While the word 'kimchi' might evoke images of a spicy, fermented cabbage side dish, it actually refers to a wide family of fermented vegetable dishes in Korean cuisine. The misconception that all kimchi contains fish stems from the prominence of certain ingredients in many traditional recipes. The most common varieties of kimchi, particularly the well-known baechu kimchi (napa cabbage kimchi), have historically relied on fermented seafood for a pungent, savory depth of flavor known as umami.
The primary seafood ingredients used are typically fish sauce (aekjeot) and fermented salted shrimp (saeujeot). Some regional recipes might even include oysters, anchovy sauce, or other fermented fish products. These ingredients accelerate the fermentation process, contribute a distinct saltiness, and add a complex layer of taste that has defined traditional kimchi for centuries. However, this tradition is not a rigid rule, and recipes have always varied significantly based on region, season, and family preference.
The rise of vegan and vegetarian kimchi
In response to growing demand from vegetarians, vegans, and those with seafood allergies, a new wave of kimchi recipes and commercially produced products has emerged that completely excludes fish and other animal products. These modern adaptations prove that it is entirely possible to create a delicious, flavorful kimchi without relying on animal-based ingredients. Instead, plant-based ingredients are used to create the same desirable umami profile.
How vegan kimchi gets its umami
For those wondering how plant-based kimchi can achieve the same rich, savory taste, the secret lies in alternative umami-boosting ingredients. Many recipes use a combination of the following:
- Kombu (dried kelp) broth: This seaweed is a staple in Korean cuisine and is rich in glutamates, providing a deep, ocean-like umami flavor that mimics the effect of seafood.
- Mushrooms: Dried shiitake mushrooms are another excellent source of umami. A broth made from rehydrated shiitakes can be used in the kimchi paste for added richness.
- Soy-based products: High-quality soy sauce or miso paste can contribute a salty, fermented flavor that acts as a great stand-in for fish sauce.
- Vegetable stock: A concentrated vegetable stock, often featuring Korean radish and onion, forms a savory base for the fermenting paste.
- Apple or Korean pear: Blended fruit is often used in both traditional and vegan kimchi recipes, as its natural sugars feed the fermentation process and provide a subtle sweetness that balances the spice and salt.
A comparison of traditional and vegan kimchi
| Feature | Traditional Kimchi | Vegan Kimchi |
|---|---|---|
| Umami Source | Fish sauce, fermented shrimp, oysters | Kombu broth, dried mushrooms, miso paste |
| Key Ingredients | Napa cabbage, salt, gochugaru, garlic, ginger, fish sauce, shrimp paste | Napa cabbage, salt, gochugaru, garlic, ginger, kombu broth, soy sauce |
| Dietary Suitability | Not suitable for vegans, vegetarians, or those with seafood allergies | Vegan, vegetarian, and allergen-friendly |
| Flavor Profile | Complex, savory, sometimes with a prominent "fishy" note from seafood | Clean, bright, and deeply savory with a more vegetable-forward taste |
| Fermentation | Quickened by animal products, can vary widely in flavor profile | Can have a longer shelf life as fermented seafood can hasten fermentation |
Examples of fish-free kimchi types
Not all types of kimchi are made with seafood, even in their traditional preparation. Some are naturally vegan or vegetarian. Here are a few notable examples:
- Baek Kimchi (White Kimchi): This is a non-spicy, un-colored version of kimchi that omits the red chili flakes and fermented seafood. It is fermented in a white brine and is known for its refreshing, clean flavor. It's often enjoyed by those who prefer a milder taste.
- Dongchimi (Radish Water Kimchi): This is another type of water-based kimchi that is naturally vegan. It consists of a clear, tangy broth with chunks of radish, pear, and other vegetables. It's a popular cold dish, especially during winter.
- Kkakdugi (Diced Radish Kimchi): While often made with fish sauce, it is very common to find vegan preparations of this variety. A simple substitution of vegetable stock or soy sauce is all that is needed to make it seafood-free.
- Nabak Kimchi (Water Kimchi): Similar to dongchimi, this is a water-based kimchi made with thinly sliced radish and napa cabbage. It has a mild, refreshing, and slightly sweet flavor.
Conclusion: Finding the right kimchi for you
The simple answer to the question "Does all kimchi have fish in it?" is no. While fish sauce and fermented shrimp are hallmarks of many traditional and commercial kimchi products, they are far from mandatory ingredients. The growing popularity of plant-based diets has led to a proliferation of delicious, seafood-free kimchi options that use alternative ingredients like kelp broth and miso to create a rich, umami flavor. When purchasing kimchi, always check the ingredients label for fish sauce (aekjeot) or fermented shrimp (saeujeot) if you follow a vegan, vegetarian, or seafood-free diet. With so many varieties available, from the mild and clean baek kimchi to modern vegan versions of the classic spicy red kind, there's a flavorful fermented vegetable option for everyone. You can enjoy all the health benefits and delicious taste of this Korean staple, regardless of your dietary restrictions.
Note: Many online resources and cookbooks, such as the recipes found on sites like The Korean Vegan, offer detailed instructions for creating delicious plant-based kimchi at home.
