You can effectively replace fish sauce in kimchi with soy sauce.
Why Soy Sauce?
Soy sauce serves as a great substitute for fish sauce in kimchi due to several reasons:
- Salty Flavor: Soy sauce provides the crucial saltiness that fish sauce typically contributes to kimchi.
- Fermented Product: Like fish sauce, soy sauce is a fermented product. This quality is significant because it promotes fermentation in the kimchi, enhancing the depth of flavor. The reference states, "As a fermented ingredient, it also promotes fermentation in what it's added to (like kimchi!)".
- Umami: While not as intensely umami as fish sauce, soy sauce does offer a degree of savory depth to the kimchi.
How to Substitute
Here's a straightforward table outlining how to replace fish sauce with soy sauce:
| Ingredient to Replace | Replacement Ingredient | Notes |
|---|---|---|
| Fish Sauce | Soy Sauce | Use soy sauce in a 1:1 ratio to replace the fish sauce. For example, if the recipe calls for 2 tablespoons of fish sauce, use 2 tablespoons of soy sauce. You can adjust the amount to taste. |
Practical Tips
- Start Small: Begin with the suggested 1:1 ratio and adjust to your preference. You may prefer a slight reduction or addition based on your personal taste.
- Taste as you go: Kimchi is a very personal recipe. Taste the kimchi at various stages during its fermentation and make adjustments accordingly.
- Other alternatives: While soy sauce is mentioned as a good substitute, keep in mind that some cooks might also suggest other substitutes such as:
- Sea Salt: Use cautiously as sea salt will add salt but no umami.
- Mushroom broth: Adds umami but may not provide the same degree of saltiness.
- Consider type of soy sauce: While all soy sauces will work, consider using a Korean style soy sauce which will be closer to the type of flavor desired in kimchi.
Using soy sauce will ensure that you can make delicious and authentic tasting kimchi even without fish sauce.
