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Kimchi Methodology Debate
15Dec2008 Filed under: huh? 뭐?, in the news 음식 뉴스, site Author: fatmanseoulFatman believes firmly that the recipe we provide will produce perfectly delicious kimchi, but Dokdo is Ours thinks we’ve missed an essential ingredient:
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우리 FatManSeoul는 이러한 이유로 한국의 최고의 음식에 대한 최고의 리뷰와 비평을 공유하고 싶습니다. FatManSeoul는 평범한 음식에서부터 고급음식까지, 강남지역 최고급 레스토랑에서부터 시골 할머니의 집에서 맛볼 수 있는 정이 깃든 찌게까지 모든 음식을 리뷰 대상으로 삼고 있습니다. 우리는 특별한 음식을 찾아 블로그를 통해 전세계에 소개할 것입니다. 또한 음식에 대한 가장 정확한 정보를 리뷰, 레시피, 인터뷰, 팟캐스트, 교재 등을 통해 제공할 것입니다. 이 모든 컨텐츠는 한국어와 영어로 제공될 것입니다. FatManSeoul is Korea's first bilingual online magazine about food. We’re committed to searching high and lo, from the poshest cuisine of Kangnam to the most humble, jeong-laden jjigae of the halmoni-jip in the countryside for the best food in the country. Come here for reviews, recipes, interviews, podcasts, tutorials, and the best, most accurate information on ingredients and methods, in Korean and in English. 같이 먹자!
Jaim
December 17th, 2008 at 1:25 am
Serious question: Is kimchi vegetarian? Lots of recipes for it require fish oil. It is, of course, delicious heaps of good-stinky fermented cabbage and pepper/gochu past, but I’m having a little mini-debate with a co-worker.
Kimchi is a vegetable product. But could a vegan eat it with a clear conscience?
fatmanseoul
December 17th, 2008 at 10:11 am
The normal kimchi you find everywhere? No, it is not vegan, and vegetarians who abstain from fish should also avoid most forms of kimchi. And there are regional and stylistic variations that make some kimchi’s more vegetarian/vegan than others. Coastal areas, for example, tend to use more shrimp and shellfish than mountainous areas. That said, one of the joys of making kimchi at home is you can alter it to taste . . .
Jaim, you’ve inspired me! I’m going to post a vegan alternative!
Vegan Kimchi - FatManSeoul
December 18th, 2008 at 5:13 pm
[...] Is kimchi vegetarian-friendly? Is it vegan? Is it kosher? Well, in its standard form in Korea . . . no, no, and no. Why? 액젓: Fish sauce. What is this stuff, and why use it? In short, aekjeot is made from salted fermented fish: anchovies, squid, shrimp, and other squirmy sea critters. Not quite strict vegetarian, is it? The good news is that while most kimchi nowadays is made with aekjeot, it is neither universal nor necessary in kimchi making. The use of fish and fish products for making kimchi developed in coastal areas (surprise surprise!) but landlocked areas like Chungcheondo haven’t traditionally. You have a couple of options in swapping out the offensive fish sauce: [...]