Fish sauce is commonly used in kimchi and plays a big part in giving the dish its deep taste and helping it ferment. It’s a basic ingredient in many classic kimchi recipes, especially napa cabbage kimchi (baechu-kimchi), because it adds strong umami flavor-making kimchi more than just spicy, sour cabbage. Not all kimchi requires fish sauce, but it’s important in the most popular kinds. Knowing why fish sauce is used, how to pick a good one, and how to use it properly can help you make tasty homemade kimchi.
When you add fish sauce, the taste of kimchi becomes richer, more savory, and balanced. It’s hard to replace what fish sauce brings. That’s why if you’re aiming for real, bold kimchi, fish sauce is one of the key things to use. Let’s look at what fish sauce is, why it’s used, and how you can use it for the best results.
What is Fish Sauce and Why Is It Used in Kimchi?
Fish sauce is a liquid made by fermenting small fish-usually anchovies-with salt for a long time. This creates a salty, savory sauce that people have used in Asian cooking for many years. Fish sauce isn’t only for flavor-it helps make foods taste richer because of its high umami levels.
In kimchi, fish sauce adds a salty, savory kick that works with the chili powder and the sour taste from fermentation. Plus, it helps the fermenting bacteria break down the cabbage and other vegetables, which makes the final flavor of kimchi even deeper and more interesting. Fish sauce ties all the tastes together, making kimchi taste like itself-bold and satisfying.
How Does Fish Sauce Compare to Other Umami Sources?
Many foods add umami, but fish sauce is special because its flavor is strong and unique. Unlike soy sauce or Parmesan cheese, fish sauce has a briny, slightly sweet, and strong savory taste. Since it’s a liquid, it spreads its flavor easily through the kimchi paste.
When anchovies and salt are fermented, proteins turn into amino acids, especially glutamate-which is what gives umami. This makes fish sauce’s taste deep and helps it blend well into foods like kimchi. Soy sauce, for example, also has umami but comes from soybeans and tastes a bit different. Fish sauce mixes smoothly into the kimchi, so you get umami in every bite.
What Role Does Fish Sauce Play in Kimchi Fermentation?
Fish sauce does more than add taste. It helps with kimchi’s actual fermentation. The healthy bacteria and enzymes from the fish sauce help break down the cabbage. This speeds up fermentation, makes the kimchi sour faster, and gives it more layers of flavor.
During fermentation, proteins (including those from fish sauce) change into free amino acids, making kimchi even more full of umami. With fish sauce, the whole batch ferments better and ends up both tastier and healthier.
How to Choose the Right Fish Sauce for Kimchi
The fish sauce you use will change how your kimchi tastes. There are many to pick from, but checking a few things can help you pick a good one-like the ingredients it’s made from, how it smells, tastes, and looks, and where it was made.
Usually, the simpler, the better. A basic fish sauce will help you get a more genuine kimchi flavor.
What to Check in Fish Sauce Ingredients
Look for fish sauces with only two ingredients: fish (such as anchovies) and salt. Avoid brands that add sugar, preservatives, MSG (hydrolyzed protein), or water. These extras may mean it’s a lower-quality product made to hide weak fish flavors.
| Good Ingredients | Ingredients to Avoid |
|---|---|
| Anchovies, Salt | Sugar, Fructose, Preservatives, Hydrolyzed Protein, Water |
Some Vietnamese fish sauces use a “°N” rating that shows the protein level-the higher, the stronger the umami. For example, something above 30°N is usually considered very good.
Taste, Smell, and Color: What to Notice
- Color: Look for a dark amber sauce.
- Consistency: It should be a little thick and stick to your fingers (not watery).
- Smell: It should smell savory and a bit like the sea-not rotten or extra strong.
- Taste: Good fish sauce should taste mostly salty with a hint of sweetness, no bitterness. The flavor is strong but not too harsh or fishy.
Popular Fish Sauce Brands for Kimchi
| Brand/Type | Description | Main Uses/Notes |
|---|---|---|
| Red Boat | 40°N rating, only anchovies & salt, aged traditionally on Phú Quốc Island, Vietnam | Rich, clean umami-great for premium kimchi |
| Korean Anchovy Sauce (Myeolchi Aekjeot) | Traditional for Korean kimchi, made from fermented anchovies | Gives strong, bold flavor; very common in Korean homes |
| Viet Huong (Three Crabs) | Widely available, generally good balance, may contain some additives | Easy to find and works well for home kimchi |
There are also Korean sauces made from sand lance (kkanari aekjeot) or salted shrimp (saeujeot), which can be used with or instead of fish sauce in kimchi.
How to Use Fish Sauce in Kimchi
Adding fish sauce to kimchi is easy, but using the right amount makes a big difference. Too much can overpower the kimchi, and too little can make it taste dull. The key is to start with a small amount and taste as you go.
How Much Fish Sauce to Use
- For 1 quart of kimchi: 1-3 tablespoons of fish sauce
- For a large batch with 6 lbs napa cabbage: about ½ cup fish sauce, often with about ¼ cup salted shrimp
Start small, mix, and taste. If you’re new to making kimchi, use the amount suggested in a trusted recipe before changing anything.
When to Add Fish Sauce
Add fish sauce to the kimchi paste or “marinade” you make before mixing it with the cabbage. This paste usually has garlic, ginger, sugar, Korean red pepper flakes, and often some salted shrimp too. Spreading the paste over the cabbage means the fish sauce flavor ends up all through the kimchi.
What if You Use Too Much or Too Little?
- Too much fish sauce: The kimchi will be too salty and may taste strongly of fish, which can cover up the other flavors. It can also slow fermentation.
- Too little fish sauce: The kimchi may taste flat and less flavorful, and will be missing some of the savoriness that makes kimchi special.
Finding the best amount is important for both taste and fermentation.
Substitutes for Fish Sauce in Kimchi
You might not want or be able to use fish sauce, whether because of allergies, diet, or what’s in your kitchen. Luckily, there are ways to get similar flavors without fish sauce, so you can still make good kimchi.
Soy Sauce and Vegan Options
- Soy Sauce: Good for vegetarian or vegan kimchi, adds salt and umami. Use a little more if you want stronger flavor. Korean soup soy sauce (lighter in color and saltier) is sometimes recommended.
- Homemade Vegan “Fish Sauce”: Boil soy sauce with mushrooms, seaweed, garlic, mirin, vinegar, and shallots to get a deep, ocean-like taste.
- Coconut Aminos: Gluten-free, slightly sweet, and a good pick if avoiding soy.
Other Substitutes: Oyster Sauce, Shrimp Sauce, Miso, and More
- Salted Shrimp (Saeujeot): Used in many Korean kimchi recipes for a similar savory taste.
- Oyster Sauce: Offers strong umami, but also sweeter and thicker than fish sauce. Adjust quantity as needed.
- Miso Paste: Gives rich, deep umami, but tastes a little different.
- Worcestershire Sauce: Contains anchovies, provides umami, but less direct than fish sauce.
- Yeast Extracts (like Marmite or Vegemite): Very high in umami; use very little so you don’t overpower the kimchi.
How Do Vegan Fish Sauce Substitutes Taste?
Well-made vegan substitutes can give kimchi almost as much depth as real fish sauce, especially if you use a mix of mushrooms, kelp, and soy sauce. The taste won’t be exactly the same or have the exact “ocean” flavor, but you’ll still get savory, satisfying kimchi. Homemade vegan fish sauces usually taste closer to the real thing than just using soy sauce alone.
Storing and Handling Fish Sauce for Kimchi
Storing fish sauce the right way keeps its flavor strong for making kimchi. It lasts a long time because it’s salty and fermented, but after opening, it slowly starts to lose its best taste. Good storage makes sure your fish sauce is always ready and good for making kimchi.
How Long Does Fish Sauce Last?
- Unopened: Several years, often beyond the date on the bottle, if kept cool and dark.
- Opened: Best flavor if used within about 30 days after opening, though it’s still safe for longer. Over time, taste and smell may fade or change.
How to Store Fish Sauce
- Close the cap tightly after using, to keep air out.
- Refrigeration helps preserve flavor, but if kept cool and sealed, fish sauce is unlikely to spoil even at room temperature.
- Some salt may form crystals at the bottom-this is normal and safe. Shake to mix before using.
Fish Sauce for Kimchi: Common Questions
Can I Make Kimchi Without Fish Sauce?
Yes. Many people do, especially if they’re vegetarian or vegan. Use soy sauce, mushroom or kelp powders, or other umami-rich substitutes. The taste is somewhat different, but you can still get very good kimchi with these swaps.
Does Fish Sauce Make Kimchi Taste Fishy?
Usually not. After fermentation, the strong “fish” smell and taste mellow. The fish sauce mainly adds savory flavor and depth. If the kimchi does taste too fishy, it may be because of low-quality sauce or too much was added.
Is Fish Sauce in All Kimchi?
No. While it’s common in many recipes-napa cabbage style especially-not all kimchi includes fish sauce. Some versions use salted shrimp or skip seafood entirely, especially for vegetarian or Buddhist temple kimchi. In those cases, umami comes from mushrooms, kelp, or soy sauce instead.
Is Fish Sauce Healthy?
Fish sauce can support gut health because it’s fermented, but the kimchi’s own fermentation is more important here. Fish sauce is very salty, so use in moderation, especially if you need to watch your sodium. And of course, avoid if you have a fish allergy. It’s safe and healthy for most people when used as a seasoning, not eaten in large amounts.
