Kimchi--can you make it without the fish sauce?

[Crowdance]

Have you ever made Kimchi without the fish sauce? We don't all eat fish in my family, but Kimchi is such a great food. What happens if you don't add the fish sauce? Got a good Kimchi recipe you'd like to share?

[Stinky The Clown]

1. I'm no kimchi expert, but fish sauce is likely turning you off based .....

..... solely on its name. I rpomise you it does NOT impart a fishy taste or smell. It is a seasoning that happens to be made from fish. Kinda the way BBQ sauce is made with tomatoes but doesn't actually taste of tomatoes.

Face it, if you like kimchi, you like the fish sauce in it.

[catnhatnh]

2. Yep....

...and DEFINITELY don't tell 'em what's in worchester sauce...

[babylonsister]

3. OK, what's in worchestershire sauce? nt

[Shakespeare]

4. worcestershire sauce is made from....

....anchovies. :-)

They may be nasty on pizza, but where would we be without them? No Caeser dressing, no worcestershire sauce....

[demnan]

5. Nasty on pizza?

You haven't lived till you've had anchovies on pizza.

[Mr. McD]

6. There are hundreds kinds of Kimchi

Fish sauce is not required.

From http://www.epicurious.com

4 pounds napa cabbage
3/4 cup coarse salt

Seasonings:
1 teaspoon finely minced gingerroot
1 cup red pepper powder
2 tablespoons sugar
3 tablespoons garlic juice
1 cup onion juice
4 ounces scallions, cut into 1-inch lengths
3 tablespoons coarse salt


1. Coarsely chop the cabbage into 1-inch pieces. Place in a container. Dissolve 3/4 cup of salt in 2 cups of water and pour over the cabbage. Use your hand to mix it in evenly. Cover and let it pickle for 3 hours. Toss and turn over and pickle it for 3 more hours. Strain the cabbage and discard the salt water.

2. In a mixing bowl, combine all the seasonings and mix. Add the scallion last. Let it sit for 10 minutes. Distribute the seasoning on the cabbage and blend in using your hands.

3. Tightly pack the cabbage in a gallon-size jar. Cover the surface with plastic wrap and press down to get rid of air pockets. Store at 70 degrees for 24 hours to ferment. Chill before serving.

[DawgHouse]

7. That sounds very similiar to what we call "chow chow"