Is It Okay to Make Kimchi with Only Vinegar?

It's great that you're trying your hand at making kimchi! Using only vinegar instead of fish sauce or soy sauce is definitely a creative and feasible choice, especially if you don't have access to these ingredients. While it will certainly change the traditional flavor profile of kimchi, the fermentation process can still occur, although it might not yield the same depth of flavor as traditional kimchi recipes. Here are some considerations and tips to help you:

Flavor

The absence of fish sauce and soy sauce means your kimchi will be tangier and less savory. However, if you enjoy the taste of vinegar, this could still result in a delicious, albeit unique, kimchi. Fish sauce and soy sauce contribute to the rich umami flavors, but with vinegar, you can still achieve a certain level of depth and complexity through other seasoning options.

Fermentation

While fish sauce adds both salt and flavor, you can compensate for this by using salt in your recipe. The vinegar will help with acidity, but it's important to understand that the fermentation process that occurs with traditional kimchi relies on a precise balance of salt, sugar, and bacteria. Vinegar alone won't replicate this process in the same way. However, you can still achieve some level of fermentation, which will add beneficial probiotics to your kimchi.

Texture and Preservation

The fermentation process will occur, but it may not develop the same depth of flavor or complexity as traditional kimchi. The probiotic benefits will also be somewhat reduced, as vinegar doesn't promote the same bacterial growth as salted vegetables do. However, the resulting kimchi will still be a healthy and flavorful addition to your meals.

Experimentation

Since this is your first time making kimchi, feel free to experiment! You can try adding other ingredients like garlic, ginger, or any spices to enhance the flavor. These additions can help balance out the tanginess and bring in more layers of taste.

Taste Test

After a few days of fermentation, taste your kimchi. If you like the flavor, great! If not, you can adjust the ingredients for your next batch by adding more vinegar, sugar, or different seasonings.

Overall, while it won't be traditional kimchi, it's perfectly fine to make it with vinegar. Enjoy the process and the learning experience!

Alternative Recipe

What you might end up with will be more like sauerkraut or coleslaw. You can still achieve a delicious result by adding sugar and mayo to your vinegar-based kimchi. Here's a basic recipe to get you started:

Basic Kimchi Recipe

1 medium Napa cabbage, cut into chunks (about 2 inches square) - no need for precision A big bowl and 1/2 cup salt - mix it well, let stand for 2 hours, and give it a mix once or twice Rinse the salted cabbage in cold water and drain it In the big bowl, add a mixture of 1 tsp pepper flakes or Korean red pepper, 1 tsp salt, 1 tsp sugar, 1-inch piece of ginger chopped into matchstick size, half a carrot also in matchsticks, and 2 scallions sliced diagonally small Mix all together and pack into 1 large or 2 smaller jars Pour water (filtered is best) to cover the cabbage, hold a small plate down to keep the cabbage submerged under the water Cover the bowl with a cloth and a rubber band, but do not put a lid yet Allow the cabbage to sit for 2–3 days in a cool place – small bubbles should start to form When it's to your taste, cover the jar but not tightly – fermentation will continue in the fridge Kimchi recipes are many and varied – with lots of other additions such as fish, oysters, radish, sea vegetables, etc. Traditionally, the whole cabbage is salted and a pepper paste is brushed through each leaf – a messy but communal task involving many family members joining in. This recipe is really basic but an excellent starting point.

Enjoy your homemade kimchi, and don't be afraid to tweak the recipe to your liking!