Read beside the source

Hooni Kim’s published recipe includes salted shrimp and fish sauce, alongside vegetables and rice flour. Preserve those ingredients in its description; a plant-only version would be an adaptation with its own credit.

Sources: Youngha Joo · ICH Courier (2014) ↗ ; Hooni Kim · Korean Cultural Center New York (2022) ↗

Keep the context

A scholar’s overview and one named chef’s recipe demonstrate different kinds of evidence. They do not represent every household or establish a single unchanged kimchi.

A question for your own kitchen

Keep a source recipe beside your substitutions. Record what changed and what you observed. For fermentation, use a complete appropriate recipe; this card is a reading guide, not a preservation protocol.

KEEP THE FOOTNOTES

Sources & further reading

  1. Youngha Joo · ICH Courier · 2014

    Consulted October 17, 2026. Text used for a concise attributed reading; no media reproduced.

  2. Hooni Kim · Korean Cultural Center New York · 2022

    Consulted October 17, 2026. Text used for a concise attributed reading; no media reproduced.

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