Ajumma Republic Kimchi Sauce 300 g (Pack of 3)

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This pepper paste, along with the carrots (or daikon radish) and green onions, will bring major flavor to the kimchi! The main ingredients you will have to substitute to veganize the kimchi is the Korean fish sauce and saeujeot (salted fermented small shrimps). For these, you could use vegan fish sauce or soy sauce / tamari. Control Texture with Shrimp Preparation: The texture of the sauce can vary dramatically depending on how the shrimp is prepared (minced, ground, or pasted). Chefs can play with these textures to create a sauce that perfectly matches the application.

Fish Sauce (Myulchiaekjeot): This ingredient adds umami and saltiness to the sauce. Choose a quality Korean fish sauce for authenticity. If it's unavailable, you may substitute with other types of fish sauce, but be mindful of differences in flavor and salt content. The taste will change as it slowly ferments. Enjoy it when it tastes perfect for you. We eat fresh kimchi (barely fermented) and very fermented kimchi depending on our moods and the dishes we are having; we eat it at every stage. To make the cabbage kimchi, dissolve 110g/3¾oz salt in 2 litres/3½ pints warm water and leave to cool. Meanwhile, partially cut the cabbages in half lengthways, starting from the root and cutting about halfway to the top. Pull the cabbages apart with your hands, keeping the leaves intact as much as possible. Loosen the leaves of each wedge and sprinkle the remaining 115g/4oz salt over and between all the leaves, salting the core area more heavily. Extra large mixing bowl: You will need it to soak the cabbage with salt. You could even use your kitchen sink. Freshly Ground Gochugaru: Consider using whole dried Korean red chili peppers and grinding them yourself instead of store-bought Gochugaru. This will result in a fresher, more vibrant chili flavor. You can also control the coarseness according to your preference.

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Kimchi is essentially Korean fermented cabbage -similar to sauerkraut but seasoned with garlic, ginger & Korean chilies. Kimchi is the heart and soul of Korean cooking, and delicious with so many things!

The shrimp sauce you mentioned almost sounds like thin belachan to me. Belachan is quite strong to add as it is without being cooked to kimchi since it has very potent smell. Although Lee Kum Kee shrimp sauce looks thinner and maybe less potent? I am not sure. Even better, if you have a specialty fridge like a “kimchi refrigerator” at home, as it will help store kimchi at the perfect temperature. A constant cold temperature will help prevent spoilage and maintain optimal kimchi quality. Transfer the kimchi into a kimchi container or an airtight container (and put the lid on). Leave it out at room temperature for 24 hours, then move it to the refrigerator. While you can start eating it once it’s chilled, you may want to wait 3-4 more days for it to develop more flavor.Add Fermented Seafood: Incorporate other fermented seafood products like squid or octopus. These add different layers of umami and complexity to the sauce, giving it a more distinct seafood character. Rinse the cabbage 3 times in water. Drain the cabbage in a colander, pressing down gently to remove excess water. The kimchi will grow more sour as it ferments, which some people prefer. Smell and taste after a day or two, then transfer to the refrigerator where it will continue the fermentation process more slowly.

Over the last decade or so, Korean kimchi has gained a global recognition as a healthy probiotic food . It’s a good source of useful lactic acid bacteria, has excellent anti-oxidation and anti-cancer effects, and helps prevent aging. A good kimchi needs a balance of spiciness and sweetness. Here’s a few sweetener options that are commonly used. For this recipe, I used a mixture of apple and pear nectar which I found it in my local Latin grocery store. I love the outcome! Wash your hands well before every time you touch the ingredients. Wash supplies with hot water. Clean is key with any fermentation!Though one thing I know is that even though many people love kimchi, there are many people who don’t like it because of its strong garlic smell and taste. Also, the longer it ferments, the stronger the smell and flavor will be, as if something is rotting in your fridge. My Best Kimchi Making Tips