@harmacyhotsauce Sometimes you need to find creative solutions to common problems, and those solutions can come with problems of their own! Here’s how I get around using fish sauce to make kimchi. Is it better than fish sauce? No! But it’s pretty damn good 😂 #hotsauce #smallbusiness #thehardway #madewithlove #harmacy #figureitout #veganfood #veganrecipes #vegetarian #kimchi #asianfood #koreanfood #tamari #shiitake #kombu #fermentation #fermented #soysauce #goodeats ♬ I Might - Gustav Gustav & Jhove
I’m still working on my kimchi video, but in the meantime I wanted to cover how I keep it both vegan and gluten free by making this umami concentrate.
Normally kimchi is made with fish sauce, but I make a tare of sorts out of sliced garlic, shiitake mushroom and kombu, mixed with water, salt, and tamari (which is gluten-free soy sauce).
It’s important that I use a non-iodized salt in this recipe since it’s going to be part of a fermentation and the iodine can interfere with microbial activity.
Once everything is combined and mixed, it’s time to bring it up to a quick boil and then allow it to steep overnight for maximum flavor infusion.
That’s it for now, if you want to see how I use this sauce, make sure to follow so I can show you how I make the rest of the kimchi that goes into Chi-Chee, my kimchi hot sauce.
Thanks for tuning in, catch you next time!
