No. Kimchi in Korea is not vegan/vegetarian at all. One of the basic ingredients is fish sauce or kimchi sauce which contains fish. However, vegetarian/vegan restaurants do serve vegan/vegetarian kimchi. I made my own version of kimchi as well. To give that 'fishy' smell in kimchi, i use kelp/seaweed. Kimchi can be eaten fresh or after fermentation for at least 1 week. I find fermenting after 1 week will best. I usually store each quarter of kimchi made separately, so that I only open one quarter at a time and dish out some for consumption. The quality of kimchi will deteriorate each time it is opened and expose to air (especially in country that is humid and has higher temperature). In Korea, there is special fridge for kimchi to keep the temperature constant for fermaentation.

No. Kimchi in Korea is not vegan/vegetarian at all. One of the basic ingredients is fish sauce or kimchi sauce which contains fish. However, vegetarian/vegan restaurants do serve vegan/vegetarian kimchi. I made my own version of kimchi as well. To give that 'fishy' smell in kimchi, i use kelp/seaweed. Kimchi can be eaten fresh or after fermentation for at least 1 week. I find fermenting after 1 week will best. I usually store each quarter of kimchi made separately, so that I only open one quarter at a time and dish out some for consumption. The quality of kimchi will deteriorate each time it is opened and expose to air (especially in country that is humid and has higher temperature). In Korea, there is special fridge for kimchi to keep the temperature constant for fermaentation.

Fish Sauce? Sounds very strange. I have been eating all sorts of Kimchee for over 20 years often in Korea and never tasted or smelled fish sauce in it. Now there are many unusual fishy dishes............................. Kimchee is simply a salt brine with chile that has fermented cabbage or other vegetables. Basic kimchee is made with Napa Cabbage. Sometimes garlic, sugar, and green onions are added. When KimChee is fermenting you can follow your nose similiar to Durian "aroma" just follow your nose. Kimchee makes the streets of Korea have an undeniable "aroma". I also love the Kmchees served for breakfast like cold water kimchee made wth radish. Take a look at this for Korean Kim Chee http://kimchi.pyongyang-metro.com/ I did some research as in calling Korean friends, and there is a type of Kimchee that uses fermented anchovies, shrimp or usually fish intestines. oh-yum but it is not common and is seasonal (Winter) and made in Jeolla-do and Gyeongsang ( Southeast provinces in Korea). This is not mainstream or common kimchee and not common in the US for sure, although I have seen the chile fish entrails at Hankook Market in Santa Clara, California. It is used for Bulgogi-type dishes. I always pass and use the wonderful beef (bulgogi) or pork (Daeji Bulgogi) or chicken (Dakgalbi) type chile marinated meats. Kimchi Chiggae is a wonderful soup often served in Winter. It has always been a favourie when I am in Souel area in the Winter, also the marvelous PANCHAN (small dishes) that are always part of a Korean meal. Shanti/Mary-Anne

Most recipes that I have found for kimchee call for fish sauce, thus not being vegan. I made this recipe last week and munched on it for a week +. It is my favorite!

Isn't KimChee always vegn? Love all types of kimchee-fresh water kimchee, garlic kimchee, daikon kimchee, and on and on YUMMMMMMMMMMMMMMMMMMMMMMM Shanti/Mary-Anne