I get it. I’m a right fiend for kimchi stew too. Quite literally a food I could eat for the rest of my life and not get sick of it.
Honestly Koreans have historically pickled or preserved almost everything they could get their hands on so honestly the limits of side dish making comes from oneself and their willingness to delve into the unorthodox.
Yep, I’ve seen vegan fish sauce recipes so I was going to go for that to keep the flavor similar. Thanks for the advice!
You can also try your hand at water kimchi. That might be an easier and quicker trial run for making kimchi for beginners
Love that too, but I have a need for Kimchi Jjigae and Dubu Kimchi as well so that would be in addition to, not replacing.
I get it. I’m a right fiend for kimchi stew too. Quite literally a food I could eat for the rest of my life and not get sick of it.
Honestly Koreans have historically pickled or preserved almost everything they could get their hands on so honestly the limits of side dish making comes from oneself and their willingness to delve into the unorthodox.