Kimchi is a fermented vegetable dish that is used for its bold flavors, probiotics, and versatility. Made primarily from napa cabbage or radishes, kimchi undergoes a process of fermentation that gives it its signature tang and deep umami.
But when people dive into the ingredients of kimchi, a common question arises: Does kimchi have fish sauce? The answer is, it depends on the recipe and regional variations. Fish sauce, while common, is not a requirement in all types of kimchi.
What’s Typically in Kimchi?
Traditional kimchi recipes often feature a combination of vegetables, chili pepper flakes (gochugaru), garlic, ginger, and sometimes sugar.
To create the complex umami flavor that many associate with kimchi, many recipes also call for fish-based ingredients, with fish sauce being one of the most common additions. Fish sauce, which is made from fermented anchovies or other small fish, is added for its savory depth and pungency, helping to intensify the flavor of the fermented vegetables.
However, not all kimchi contains fish sauce. Some recipes use fermented shrimp, or even oysters, to introduce that briny umami quality. Meanwhile, in some modern or vegan versions, fish sauce is omitted entirely in favor of plant-based alternatives like soy sauce or miso paste.
How Fish Sauce Affects the Flavor
Fish sauce adds a layer of complexity to the flavor profile of kimchi. The fermentation process naturally enhances the umami in vegetables, but the addition of fish sauce brings a rich, salty, and slightly briny taste that deepens over time as the kimchi ferments.
In kimchi that includes seafood, the fishy flavor is generally mild and acts more as a background note, allowing the sour, spicy, and garlicky elements to take center stage. For people who are used to traditional versions of kimchi, the absence of fish sauce might make the dish taste less robust or full-bodied.
Types of Kimchi Without Fish Sauce
For those avoiding fish sauce, there are plenty of fish sauce-free kimchi varieties. Baek-kimchi, a white kimchi, skips the fish sauce and chili flakes entirely, offering a milder, cleaner flavor. Vegan kimchi has also gained popularity and generally uses soy sauce or tamari instead of fish sauce to replicate the umami effect.
In some cases, seaweed or kelp powder is added for its ocean-like flavor without introducing animal products. These variations are great options for people with dietary restrictions or preferences while still enjoying the unique flavor of kimchi.
