What's the fish sauce for kimchi?

Fish sauce is an amino acid seasoning liquid, which is delicious and has high nutritional value. It is extracted from fish by pickling and fermentation. Its amino acid content is much higher than that of soy sauce. According to the determination, fish sauce contains various amino acids needed by human body, especially glutamic acid, which is the main content of monosodium glutamate. In addition, it also contains a variety of traditional salt-free fish sauce such as phosphorus, magnesium, iron, calcium and iodized salt. The production mainly takes marine fish as raw materials and adopts high-salt natural fermentation.

Fish sauce, also called fish soy sauce in China, is the juice marinated with various small miscellaneous fish and shrimp, and its color is like mature vinegar. Delicious, can be used as soy sauce, produced in Fujian, Guangdong and other places, especially popular in Vietnam. Fish sauce is full of nutrition, containing 4.7g of protein, 0.6g of fat, 24 kilocalories, 25mg of calcium, 4mg of phosphorus and 2.6mg of iron per 100g.

The production method of fish sauce is complicated, and it has to go through five major processes: First, it needs to be pickled: generally, some salt is added to the local fishing ground, and it is fresh while pickling. Followed by fermentation: usually based on natural fermentation. Salted fish and salted shrimp are marinated for 2~3 years, during which they should be stirred many times to make the fish gradually decompose salty juice and residues under the action of enzymes. Step 3: Curing: after decomposition, move it into a vat and expose it to the sun, stirring it 1~2 times a day. After 1 month of sun exposure, it gradually produces aroma and tends to mature. Fourthly, filtering: inserting the long bamboo braided tube into a drying tank, and pumping out clear liquid to obtain crude oil. Filter residue is generally soaked and filtered twice, and fish residue is used as feed or fertilizer. Final preparation: crude oil, medium oil and one oil are mixed in different proportions to obtain fish sauce of all levels. Fish sauce is divided into 6 grades. The higher the grade, the better the quality.

Fish sauce is particularly important in Vietnamese cuisine. Fish sauce is indispensable for cooking soup, cooking and ordering sauce. Vietnamese love fish sauce just as China loves soy sauce. People who have eaten Vietnamese food will never forget that there is a bowl of yellow-brown fish sauce next to the food. Its smell is really unbearable, and some people even say that it is fishy and smelly, but when it is dipped in food and sent to the mouth, it is indescribable, and only in this way can we appreciate the "beauty" of Vietnamese food. The annual consumption of fish sauce by Vietnamese is also amazing. Vietnamese people consume about 330 million liters of fish sauce every year, with a per capita consumption of 3-4 liters.