Reply To: vegetarian fish sauce for kimchi

Hey Mina and Maangchi,

I’m considering making vegan kimchi but I was thinking of giving the umami flavor of the kelp shitake broth by using this broth when making the porridge.

So for her napa cabbahe kimchi recipe, instead of water plus sweet rice flour, Id use the kelp broth instead. And for the fish sauce, I’d use soy sauce on a 1-1 ratio as the fish sauce amount in her recipe.

I think that would make this process more straight forward than “adding soy sauce till it’s salty as fish sauce”. Just a thought. Maybe I’ll give it a try this weekend. :)