Kimchi is yummy! The tingling sensation when the spicy, tangy crisp touches your tongue is highly addictive. However, there are some misunderstandings about this delicious dish. Although commonly misconceived as a vegetarian dish, the role of fishy ingredients within this dish cannot be ignored. 

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 The fermentation process of Kimchi is heavily reliant on anchovy (fish) sauce, and a fish based paste known as “jeotgal”. These ingredients compose only a small segment of the sauce, however, play a large role in its taste. Typically, the type of jeotgal used in kimchi is made up of anchovies and salt. However, depending on the region, more experienced Kimchi makers may add in different types of fish or ocean products - local from the area - which can make kimchi differ in taste according to where it was made. 

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 As Kimchi ferments, its acidity increases while the sugar content decreases. This is because lactic acid-bacteria feast on the sugar molecules (mostly from the rice paste within the sauce) and convert them into organic acids. Anchovy sauce can also play a role in speeding up or slowing down the fermentation process based on its nitrogen content. According to the book, “Food Science and Biotechnology”, the higher the nitrogen content of the anchovy sauce, the faster and more intense the fermentation process. They experimented with 5 different conditions: No anchovy sauce addition, TN (total nitrogen) 1.16% anchovy sauce, TN 1.41% anchovy sauce, TN 1.59% anchovy sauce, and TN 1.79% anchovy sauce. All batches were fermented for 56 days and then measured for pH levels, sugar content, nitrogen content and composition, and microbial composition. It was found that there was a significant increase in nitrogen levels when compared to the beginning.

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 Even though this article does stress the importance of anchovy sauce in Kimchi, the dish can also be made vegetarian. So, for all the vegetarians who may have had their timbers shivered, do not worry. Just remember to check the ingredients the next time you need to buy kimchi. Now that you have all learnt more about Kimchi, go grab a handful of this gut-healthy, delicious dish and stuff your faces. 

 

Works Cited

Choi, Y.-J., Lee, H.-W., Yang, J.-H., Hong, S.-W., Park, S.-H. and Lee, M.-A. (2018). Changes in quality properties of kimchi based on the nitrogen content of fermented anchovy sauce, Myeolchi Aekjeot, during fermentation. Food Science and Biotechnology, 27(4), pp.1145–1155. doi:https://doi.org/10.1007/s10068-018-0349-6. 

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