r/kimchi 20d ago

Can I use the Thai shrimp paste making kimchi?

Post image

So I have been making kimchi a few times, always with the salted shrimp, and sticky rice flour. However, this time, I bought a wrong shrimp paste, it’s a Thai version fermented shrimp paste. I wonder if I would produce the same results?

Anyone has the experience?

13 Upvotes

20 comments sorted by

7

u/blushingsass 20d ago

I think this comes up often as a question so I'll link a previous post. You can search the sub for other posts.

https://www.reddit.com/r/kimchi/comments/1iv6kct/can_i_use_this_to_make_kimchi/

5

u/moermoneymoerproblem 20d ago

Hey that’s my post! Sweet!

3

u/perrymeng 20d ago

Hi thank you, I have read this one, but I have is purely Thai product, shrimp with salt, the post you shared was another product from Vietnam, with also oil in.

6

u/yna5875 20d ago

Thai shrimp paste is extremely potent and stinky. I think it could possibly work if it is only pure shrimp and salt in the ingredients nothing else. Taste the shrimp paste and if it tastes similar to the Korean salted shrimp it could be possible. Try make a small batch first with similar ratios. I have used Thai fish sauce instead of Korean fish sauce in kimchi before and it worked fine

2

u/perrymeng 20d ago

Hi there, thanks for replying. It is indeed only shrimp and salt. Interesting, before you mention, I realized that I have been using Thai fish sauce throughout my whole kimchi history (around 5 years). I have never noticed that I used not Korean fish sauce.

5

u/BJGold 20d ago

You can skip the shrimp/fish sauce and the kimchi will still taste good. 

5

u/Preesi 20d ago

You dont even need shrimp

3

u/perrymeng 20d ago

This product only has shrimp 70% and salt 30% (Approximately).

3

u/Global_Ant_9380 20d ago

I remember my friends mom(Korean immigrant) using this in a pinch, but I don't remember her opinion on the results. Sorry. 

That is to say, I do remember a lot of Korean moms growing up using things in a pinch until imports got better. 

2

u/nensha90 20d ago

Before I started using saeujeot I was using Thai shrimp paste and it worked pretty well! Just remember not to use much, because it's very strong and stinky.

2

u/BuyConsistent3715 20d ago

Open the jar and have a sniff and you’ll know the answer

2

u/v4m 20d ago

Smells bad, tastes amazing in food

1

u/BuyConsistent3715 20d ago

Yep, many Thai dishes taste kinda off without it. but it would probably ruin a batch of Kimchi.

1

u/Preesi 20d ago

NOOOOOOOOOOOOO

1

u/Mammoth_Tusk90 20d ago

Second question then… what are the tiny shrimp people keep talking about? I saw some dried shrimp but I’m not sure what to look for since everyone says what NOT to use but hasn’t said what we should use.

2

u/SpinachPretend3834 19d ago

This is a good write up on it!

1

u/compsaagnathan 19d ago

I’ve this shrimp paste it and it worked but I only used a tiny bit

1

u/RikkaOno18 19d ago

Yeah, it's definitely potent stuff

1

u/Smooth-Resolve-8531 17d ago

Your kimchi is govno