I'm Mexican, my husband is half Korean. Before I used to just have Tortillas as a staple in my refrigerator, now there's a giant tub of delicious kimchi sitting together on the same refrigerator shelf. It's kinda cute how our cultures intertwined in one refrigerator shelf.
I read that kimchi has 1,000 times more probiotic bacteria than yogurt does. Which makes sense because I can eat a few pieces of kimchi with my meal and it digests SO QUICKLY. All that bs marketing that yogurt companies do...we could all just eat kimchi. Thank you for sharing your recipe with us!!
yogurt is pasteurized, which kills every good bacteria that ever had the audacity to live in it, so the yogurt thing is BS indeed. And kimchi is delish and the bacteria is alive!
Re yoghurt not having probiotics in it, that's not entirely true. Not every company puts their probiotics in before the pasteurization process. Many companies are adding it afterwards.
quite possible. i live in a country famous for its yogurt and i have cultured milk to prepare yogurt myself (in the past, of course, i am vegan now) and when the bacteria is alive, the yogurt, it ferments further and gets unbearbly sour in 2 days fridge or no fridge. I've never had tsuch an experience with store-bought yogurt ever.
I used to make my own kefir with grains before becoming vegan. Apparently you can make it with coconut water but I haven't tried. Kombucha works for me along with my good quality probiotics I buy.
@@hahahantamme4146 She means that she herself isn't Korean. So learning about other people's culture (In this case Korean), she finds it fascinating. I do too.
Kimchi may be a little labor intensive, but absolutely worthwhile! I was tired of paying $5 for a tiny little jar that would be gone in two sittings, so I learned how to make it, and made a gallon jar! 😁 Happiness is a gallon jar of homemade vegan kimchi! 💚 So awesome that you shared this.
If you take 1 of the thick white end pieces and bend it and it doesn't break that's how you know the cabbage is done wilting and ready to mix with the paste
Thank you, Rose!! Finally using the last of my kimchi paste after making your full recipe 2 years ago. Yes I ate all the kimchi myself & enjoyed every bite. I love how long it lasts and it never gets too sour for my taste. I’ll be making my next batch & will follow your instructions just like last time. You’re awesome! My favorite way to eat it is just with some pan fried tofu, broccoli, and rice. Thanks again.
I made kimchi a couple of month's ago from mommy tang's video and it came out amazing. I think just following the directions and letting the fermenting process do its work, it's pretty hard to mess up. The best part is that it is so much cheaper to make your own once you buy the initial ingredients. Kimchi fried rice is life. Thanks for a great video.
I’m not Korean, but I can eat Kimchi for every meal. I love it. Thank you for the video. Enjoyed it. I make it regularly! Found out it’s so easy to make.
I'm finally watching it, Rose! And omg 7 years ago you is so adorable😍 I can't wait to try this out after I move to Florida. My bestie loves Korean culture, so she's already all in on this being our first adventure together as flatmates.
I cannot tell you how happy you have made this old man. I LOVE authentic Korean Kimchi and watching you make it inspired me. All of your videos are so much fun to watch and the recipes are wonderful to try. Thank Yu
guys don't be discouraged from finding vegan kimchi in Asian supermarkeys. check the label there's at least 30 per cent of kimchi that are vegan. I live in France and even here I can find it. my local Korean market even makes homemade kimchi that is vegan
That's awesome!!! I didn't know that :) I do think homemade kimchi is much better but if u don't wanna go through this process, definitely try and look for store bought!
I found vegan kimchi in an Asian bodega in Madrid, but it was basically red sauerkraut LMAO. It didn’t taste *bad* but it wasn’t nearly as flavorful as homemade kimchi or some vegan American brands like Mother in Law’s
This video is the best thing that happened to me concerning the food world since 5 years. Thank you. Never thought I would actually enjoy the spiciness since I couldn't eat spicy food at all. Kimchi has become a daily want in my life from autumn to spring. I look forward to autumn.
I love vegan kimchi! I typically buy it at walmart and the brand name is Kings or Mother in Laws! But I would love to try making it myself! Thank you for this recipe and being so precise about it! The way you did this seems to be easy to follow!
I just made your kimchi. Amazing!! I have to eat less salt for health reasons so I didn't add salt to the paste and it was absolutely fantastic!! It's really easy to make and I love all the detailed steps. Thank you so much for posting this.
You are supposed to rinse the salt off ….twice. That’s what she said in the video. I just want your kimchi to ferment. It might not ferment if you don’t use salt.
I just found your channel and I love all your videos! I made this vegan kimchi and it turned out so good! And with the leftover kimchi pepper paste, I used it as a base to make a super delicious vegan chili, all inspired by your amazing recipes! Thank you so much!
Wow! 7 cups of Gochugaru! I used four cups and was going to go for another one because my hubby loves spicy, but after he tasted it, he said it was enough. It took me four hours to make two large heads from beginning to end with cleanup. He’s already eaten two containers and it isn’t even finished fermenting yet. He says it has great flavor! I blended some of the radish and onion and grated the rest, added carrot and sweet red pepper julienned and it made for good color. I wish I liked kimchi but I haven’t acquired the taste for it. I’ll be making this for him on a regular basis so the freezing of the sauce was a great idea. I just may add more Gochugaru for the next batch. Great video! Love the way you teach.
So I made this yesterday and I just LOVE it. This is the type of thing you can eat with anything. I ate it with my eggs today and it made them so much better. 💜💜💜💜🌠🌠
I know most people dont recommed using any other types of chilli flakes for kimchi but i make kimchi with smoked paprika gives the kimchi a smokey taste along side the sour fizzy taste its amazing and it turnes out just as good so you can enjoy red kimchi just without the spice i love the way i make it its beautiful lovee kimchi😁😁😁
I made vegan kimchi with regular cabbage. It’s a little sweeter, and I used a shredded pear instead of sugar. It was fantastic. You are so correct bc the kimchi recipe is flexible.
Does regular cabbage kimchi taste good? And if yes than how many days it takes to get ferment? Cause we can see that regular cabbage if thick than Napa cabbage do does it take more days to get ferment ....and how many days should I store?
I watched Maangchi for years and loved making korean food, but then when since I mooved and became vegan I havent made any korean food, but I have wanted to find someone who makes vegan korean food, I'm so glad I finally found this
I love all your videos. Just wanted to check out the video for kimchi stew and ran across how to make kimchi. I'm not sure I will ever gather my grit and give it a try but I loved the video. Thank you for helping people like me to continue our vegan path.
I just made some about a week ago. My mother never like fish sauce in hers. Since I started a WFPB diet I was scared I was gonna miss my kimchi. OMGosh!! The kelp powder is awesome. My mom says it's the best kimchi I've ever done and I agree. I did freeze my paste too. Thank you so much for sharing. I just had some for lunch with Deonjang Jigae and pickled garlic.
Thank you (and your mom also) so much for this step-by-step recipe! It's very helpful for all of us who have never tried or made kimchi before. It looks soooo delicious!
I know this is crazy but I have never ate Kimchi. My Uncle was stationed in Korea and feel in love with it told me he thinks I will like it. Maybe I should give it a try. I have been cooking a lot of Korean food since watching you. and I do love it. I do Love cabbage.
Picked up everything to make kimchi tomrw. I have some kelp powder which worked majic on my noodles. I will have to use gochjajang instead of the gochugaru because they dont sell it but I think it will work nicely. Definitely going to blend the daikon and the garlic like you show in the video. I even got some spring onions which I haven't eaten in years. IM JAZZED
I love Kimchi so much ❤️ I don't understand people who don't like it! I live in Puerto Rico and buying kimchi here is impossible! I've never attempted making it... this video motivated me to try!
I LOVE kimchi. We have to have it, so when we are down to our last quart - we run out and buy all the stuff to make (vegan only) 4 more quarts! Yummmm! I use the Napa, Boy Choy, and Green onions, sometimes apples. for the sauce I use, Red pepper powder and flakes (ya hubbs Harry and I like it middle hot - no too hot but just right hot enough), Garlic, Ginger, horseraddish, if no apples 1 T sugar (to help ferment) water, then shake in a jar for sauce. I macerate the veggies for an hour in salt, then rinse, pour the sauce toss, then into the quart jars. I ferment for 4 days, then refridgerate. Yummmm! My mouth watters just talking about it! Thank you for this show. I love to watch kimchi being made too! G-d bless! Oh BTW I use my stainless steel sink to macerate all of my veggies! LOL!
I make this everyday without the Kelp powder. It is awesome! I love this video! My husband and I eat it with Rice all the time now. I just hate how expensive Nappa cabbage is here.
I had no idea kimchi wasn't vegan. ToT I've been eating it for over a year now! I buy it from an asain market that doesn't list all the ingredients and I just assumed it was spiced cabbage. I feel so dumb but so thankful for this video. Thank you for both this recipe and the information. Time to reset the clock on number of days since I ate meat lol.
Wanted to try Kimchi before I bought it. Found a Vegan Version. From King's Kimchi at Walmart. And OMG!!! So so so GOOD!!! Can't wait to make my own. Because it was pricey!!! Thanks so much for sharing your family's recipe. Yum!!!
This was so interesting and helpful. I am totally into eating ferments with every meal for general health, and this vegan version of kimchi is now on my list of things to try. I thought it HAD to be fermented underground for weeks, so this dispelled a number of western misconceptions. Thanks!
The kelp is a really good idea. I made a batch of vegan kimchi and the sub for all the shrimp was just extra salt and it definitely felt like my kimchi was missing something.
THANK YOU SOO MUCH FOR SHARING YOUR RECIPE !!) 💝 I just made your recipe Kimchi.. mostly at least. Where i am at. Mississippi.. there isnt any Korean radish annywherr nearby. Have to drive a couple hrs to get to some. Sooo i used Cucumber instead .. ive made many Batches of Kimchi but have never made it w rice porriage paste stuff whater its called. Lol. Soo this batch has def got it ..!! Only had med grain rice to soo i made my own flour grinding the rice myself. I like my Kimchi a little sweet soo i usually use apple juice but 🙄🙄. I subbed for a little cane sugar ... 😂 ALSO They were OUT of Napa Cabbage soo i used BokChoy snd Typical green cabbage sliced thin. As ling as sime Form Of Cabbage is used and fermented. Its still Kimchi and its still going to be good .🤗👍 🤔 maybe i wont end up w Kimchi at all. 😂😂😂😂soo much Tweeking right .. Lol. I just wanted to Make this Post Because People in general are sooo stuck on Idealisms of .. IF I DONT HAVE EVERYTHING USED FOR A CERTAIN RECIPE I JUST CANT MAKE ANY AT ALL. And thats just not true. i want to let everyone KnOW Kimchi is sooo versatile. It really is. Ive made MANY versions and they alll turned out great 👍 sometimes i add carrots or sliced Cucumbers Jalapeño is really good added too .. anything you like for the most part is fine. You can get as creative as you want. Personally i wouldnt add any type of soft veg like Tomato. They are so tempermental if not done just so. But i personally want to try adding Mango sometime. A seen that done in a diff vid. And i like mine sweet as i said. Apple juice is amazing sweetness. Soo. Yall dont freek if you dont the same exact ingredients.. do the best you can and enjoy it for you own creation 👍🤗✌️🙏💋💝 🦋🌸🦋
Immal living, Thank you for your encouraging words about versatility. You taught me alot, as I am sure others alike, who might not have the exact ingredients on hand. It is posts like yours that make you tube learning special.
proably not as good or cheap but walmart has been selling vegan kimchi!! i've always been scared to make kimchi and mess it up, so when i saw it, i was super excited! me and my family are mexican but we are crazy about Kimchi. vegan kimchi quesadillas are amazing!! i will definitely give this a try though!1
Thank you so much for this guide. I absolutely love kimchi, but I never used to buy it because it's so expensive in Europe, but now I feel like I'll make very often. I used several recipes as a guideline to make my kimchi, but what I appreciated was all the extra information, which made me understand more about the whole process. Your way of explaining feels very intuitive for me. Thank you from the bottom of my kimchi-loving heart!
Getting the ball rolling, once again, as it is time to make more paste. Freezing it works so well!! You are my best resource for making Kimchi. Nom nom. 😋😃 Thanks for making this clip for us.
King’s Kimchi is vegetarian and vegan, non-GMO, no MSG, transfats, preservatives and gluten free!! best part? it’s sold in walmart for those that don’t have a korean store near you!! it’s delicious as well and not spicy at all like some I’ve tried!!
I found this video after realizing that the kimchi my husband and I bought last night actually has shrimp sauce in it, and since we're intentionally being more plant-based, I'd love to be able to make my own kimchi completely free from animal products someday! Thanks a ton, CLV (Rose)!
I am Swiss-Croatien and i never tried kimchi. Bud naw i will. I already take a note what i have to buy and next week i will try kimchi. Look sooooooo good
I'm making this right now. First time making kimchi. IT TASTES DELICIOUS! I haven't fermented yet, and I left out the kelp powder (I have it, but I overdid it with my kimchi jiggae last week so I'm steering clear for now lol) I am so excited; thank you for sharing this recipe!!
I'm going to be trying your recipe this weekend! I ran out of Kimchi trying your kimchi Jjigae recipe so now I need more kimchi. I always add carrots to mine.
this reminds me of achar which is a pickled vegetable side like kimchi but in india you can have lemon achar, mango achar, and so the possiblities are endless! my mom makes it once a year and in large portions so it last the entire year so good we eat it with everything too :)
Hi Rose! I can't find korean red pepper flakes in my country, but I have found korean red pepper paste. Can I use that to make kimchi? Thanks for your help!
Thank you so much for this recipe. We just finished our first ever attempt at kimchi making with this recipe. We used 3 nappa cabbages, quartered the paste recipe (about 1 cup leftover). This made 6 big masson jars of kimchi. Can't wait to final taste :-D
Had to adapt this recipe as some ingredients weren't available, kimchi still turned out great. I could not source the chilli flakes. So used Korean chilli paste instead (check that it is mainly chilli and few additives) I could not find any SWEET flour, instead of using regular rice flour I left this out. I think the paste compensated for the gloopiness. I have never seen kelp powder to buy in my life. I left this out. Just letting you know how to adapt this recipe and it will still come out delicious.
Kelp powder is found in health/supplement stores. Try calling your local vitamin shops and see if they have it if you are still interesting in making this kimchi :)
Maangchi has a , technically vegan, kimchi recipe on youtube and states you can just use regular rice flour, or plain flour. A quick google search for substitutes tapioca and potato starch came up. After cooking with sweet rice flour i can attest to the high similarities between sweet rice flour, and tapioca/potato starch. So any of those should be fine i think.
Can’t wait to make this eventuality! Love buying your guys’ kimchi fr your cafe SaVeg but it’s def on my to do list to make it at some point too. Will need to make a shopping list for the common things you use :)
No I don't think pickles are that much like kimchi. But if you like sour tastes in general, you will probably like kimchi. I love pickles, especially Bubbies brand and Boars Head. Lately I've been eating Grillos brand pickles and have developed a love for them. They are super vinegary though, so some people won't like them. A lot of kimchi is very spicy, so if you don't like spicy hot flavors, make it with much less hot spices or if you buy kimchi get the mild flavor. I've never made kimchi myself. I buy it in the refrigerated produce section, and i only get the mild flavor.
I dit it! Yeh!! It's was realy good but honestly i thought the pepper flakes was spicy and hot but i was a bit disapointed. It's taste like bell pepper and i put a lot a it in the kimchi.
i love kimchee.. if you have allot of garlic you can , you can bring a pot of boiling water, and blanch the garlic cloves for a few seconds and the skins will be easier to peel..
I have this all written down, definitely making this! I’m going to halve it. Hope our Asian store has all the stuff. Thank you so much for this. You’re a sweetheart. ❤️🌹
This was SUCH a fun video to watch! You make the process so approachable - I love how well you broke it down. Definitely going to try this! What would be the result if you omit the rice slurry? Does that just help to hold the paste together? Thanks for posting this!
Love this video! Reminds me of my family and I when we make traditional Nigerian dishes, long process but pays off in the end, it's funny how the smells can bring you right back to your childhood...sigh 💗
I'm Mexican, my husband is half Korean. Before I used to just have Tortillas as a staple in my refrigerator, now there's a giant tub of delicious kimchi sitting together on the same refrigerator shelf. It's kinda cute how our cultures intertwined in one refrigerator shelf.
That is so sweet. I am Filipino and my partner is Mexican. We do a lot of Mexipino dishes. Lol
so wholesome
Stop race mixing
@@cristinamoyer5119 "Mexipino" sounds AWESOME! ;) jari naraski(greetings in p'urepecha)from Querétaro, Mexico. :)
Sonisis Speedpaints I love kimchi in tacos, yumm!
I read that kimchi has 1,000 times more probiotic bacteria than yogurt does. Which makes sense because I can eat a few pieces of kimchi with my meal and it digests SO QUICKLY. All that bs marketing that yogurt companies do...we could all just eat kimchi.
Thank you for sharing your recipe with us!!
That's amazing!!! Plus so many other benefits to kimchi that yogurt doesn't have :)
yogurt is pasteurized, which kills every good bacteria that ever had the audacity to live in it, so the yogurt thing is BS indeed. And kimchi is delish and the bacteria is alive!
Re yoghurt not having probiotics in it, that's not entirely true.
Not every company puts their probiotics in before the pasteurization process.
Many companies are adding it afterwards.
quite possible. i live in a country famous for its yogurt and i have cultured milk to prepare yogurt myself (in the past, of course, i am vegan now) and when the bacteria is alive, the yogurt, it ferments further and gets unbearbly sour in 2 days fridge or no fridge. I've never had tsuch an experience with store-bought yogurt ever.
I used to make my own kefir with grains before becoming vegan.
Apparently you can make it with coconut water but I haven't tried.
Kombucha works for me along with my good quality probiotics I buy.
I love how confident you are talking about this, learning about other peoples culture is just great.
Isn't she Korean though? Or do you mean you like learning about other cultures, and not her 😅
@@hahahantamme4146 She means that she herself isn't Korean. So learning about other people's culture (In this case Korean), she finds it fascinating. I do too.
Kimchi may be a little labor intensive, but absolutely worthwhile! I was tired of paying $5 for a tiny little jar that would be gone in two sittings, so I learned how to make it, and made a gallon jar! 😁 Happiness is a gallon jar of homemade vegan kimchi! 💚 So awesome that you shared this.
Yes, I feel the same way!
Plus you can adjust the taste to your liking! I did mine today, first attempt :)
The one I get is $16 AUD! I’m totally here for this
Yessss
I feel this exact way too! I’m allergic to fish so the hippie brands aren’t affordable if you want to eat a lot of kimchi 🥬 🌶 🌶
Kimchi is life! I'm so happy to find other Korean Vegans (Koregans?) on youtube.
If you take 1 of the thick white end pieces and bend it and it doesn't break that's how you know the cabbage is done wilting and ready to mix with the paste
Thank you, Rose!! Finally using the last of my kimchi paste after making your full recipe 2 years ago. Yes I ate all the kimchi myself & enjoyed every bite. I love how long it lasts and it never gets too sour for my taste. I’ll be making my next batch & will follow your instructions just like last time. You’re awesome! My favorite way to eat it is just with some pan fried tofu, broccoli, and rice. Thanks again.
I made kimchi a couple of month's ago from mommy tang's video and it came out amazing. I think just following the directions and letting the fermenting process do its work, it's pretty hard to mess up. The best part is that it is so much cheaper to make your own once you buy the initial ingredients. Kimchi fried rice is life. Thanks for a great video.
so much cheaper to amke your own!! =) thanks for watching
@@CheapLazyVegan9 8n
I’m not Korean, but I can eat Kimchi for every meal. I love it. Thank you for the video. Enjoyed it. I make it regularly! Found out it’s so easy to make.
I'm finally watching it, Rose! And omg 7 years ago you is so adorable😍 I can't wait to try this out after I move to Florida. My bestie loves Korean culture, so she's already all in on this being our first adventure together as flatmates.
I have been trying to convince my mum that making kimchi would be brilliant for YEARS. She just watched this and now she's finally on board.
I cannot tell you how happy you have made this old man. I LOVE authentic Korean Kimchi and watching you make it inspired me. All of your videos are so much fun to watch and the recipes are wonderful to try. Thank Yu
For any confused Aussies, you'll find napa cabbage as a "wombok" in our supermarkets!
Yes! They call it Wombok or Chinese/Asian Cabbage in our grocery stores because of Chinese influence here.
I love the way you explained step by step how to do this! specially for the one's that we've never done kimchi before! thank you!
so glad you found it helpful!!! =)
guys don't be discouraged from finding vegan kimchi in Asian supermarkeys. check the label there's at least 30 per cent of kimchi that are vegan. I live in France and even here I can find it. my local Korean market even makes homemade kimchi that is vegan
That's awesome!!! I didn't know that :) I do think homemade kimchi is much better but if u don't wanna go through this process, definitely try and look for store bought!
Im french too. Where did you find it?
I found vegan kimchi in an Asian bodega in Madrid, but it was basically red sauerkraut LMAO. It didn’t taste *bad* but it wasn’t nearly as flavorful as homemade kimchi or some vegan American brands like Mother in Law’s
This video is the best thing that happened to me concerning the food world since 5 years. Thank you. Never thought I would actually enjoy the spiciness since I couldn't eat spicy food at all. Kimchi has become a daily want in my life from autumn to spring. I look forward to autumn.
I love vegan kimchi! I typically buy it at walmart and the brand name is Kings or Mother in Laws! But I would love to try making it myself! Thank you for this recipe and being so precise about it! The way you did this seems to be easy to follow!
I just made your kimchi. Amazing!! I have to eat less salt for health reasons so I didn't add salt to the paste and it was absolutely fantastic!! It's really easy to make and I love all the detailed steps. Thank you so much for posting this.
Tina O'Day did u still put a lot of course salt in the cabbage? Or less, or none?
Tina did you just skip the salt entirely in the paste? And how many heads of cabbage did you use your first try? I am itching to try this out!
I feel like you shouldn’t fuck with the salt ratio since fermentation’s only required ingredient is a correct percentage of salt
You are supposed to rinse the salt off ….twice. That’s what she said in the video. I just want your kimchi to ferment. It might not ferment if you don’t use salt.
Knowing that there's homemade kimchi in the fridge is a priceless feeling!
I just found your channel and I love all your videos!
I made this vegan kimchi and it turned out so good! And with the leftover kimchi pepper paste, I used it as a base to make a super delicious vegan chili, all inspired by your amazing recipes! Thank you so much!
Wow! 7 cups of Gochugaru! I used four cups and was going to go for another one because my hubby loves spicy, but after he tasted it, he said it was enough. It took me four hours to make two large heads from beginning to end with cleanup. He’s already eaten two containers and it isn’t even finished fermenting yet. He says it has great flavor! I blended some of the radish and onion and grated the rest, added carrot and sweet red pepper julienned and it made for good color. I wish I liked kimchi but I haven’t acquired the taste for it. I’ll be making this for him on a regular basis so the freezing of the sauce was a great idea. I just may add more Gochugaru for the next batch. Great video! Love the way you teach.
So I made this yesterday and I just LOVE it. This is the type of thing you can eat with anything. I ate it with my eggs today and it made them so much better. 💜💜💜💜🌠🌠
I know most people dont recommed using any other types of chilli flakes for kimchi but i make kimchi with smoked paprika gives the kimchi a smokey taste along side the sour fizzy taste its amazing and it turnes out just as good so you can enjoy red kimchi just without the spice i love the way i make it its beautiful lovee kimchi😁😁😁
I made vegan kimchi with regular cabbage. It’s a little sweeter, and I used a shredded pear instead of sugar. It was fantastic. You are so correct bc the kimchi recipe is flexible.
Does regular cabbage kimchi taste good? And if yes than how many days it takes to get ferment? Cause we can see that regular cabbage if thick than Napa cabbage do does it take more days to get ferment ....and how many days should I store?
I love kimchi in everything! Kimchi in bean burritos, kimchi on mashed potatoes omg! I even like it when it's funkier, older. Thanks for the recipe.
I watched Maangchi for years and loved making korean food, but then when since I mooved and became vegan I havent made any korean food, but I have wanted to find someone who makes vegan korean food, I'm so glad I finally found this
I love all your videos. Just wanted to check out the video for kimchi stew and ran across how to make kimchi. I'm not sure I will ever gather my grit and give it a try but I loved the video. Thank you for helping people like me to continue our vegan path.
I just made some about a week ago. My mother never like fish sauce in hers. Since I started a WFPB diet I was scared I was gonna miss my kimchi. OMGosh!! The kelp powder is awesome. My mom says it's the best kimchi I've ever done and I agree. I did freeze my paste too. Thank you so much for sharing. I just had some for lunch with Deonjang Jigae and pickled garlic.
Thank you (and your mom also) so much for this step-by-step recipe! It's very helpful for all of us who have never tried or made kimchi before. It looks soooo delicious!
Just made the full paste version, used a couple of handfuls in two cabbages and froze the rest. So excited to see how it turns out tomorrow!
It’s great! A day and a half made it just right for me, I love it
I know this is crazy but I have never ate Kimchi. My Uncle was stationed in Korea and feel in love with it told me he thinks I will like it. Maybe I should give it a try. I have been cooking a lot of Korean food since watching you. and I do love it. I do Love cabbage.
My husband and I made this today!
I love kimchi...last night i added kimchi to my veggie coconut curry for added spice and texture..turned out great!
I doubt that I will ever make this but I found it utterly fascinating! Thanks for sharing :)
I've never had kimchi a day in my life, but I crave it so much since I've come across your channel.
Picked up everything to make kimchi tomrw. I have some kelp powder which worked majic on my noodles. I will have to use gochjajang instead of the gochugaru because they dont sell it but I think it will work nicely. Definitely going to blend the daikon and the garlic like you show in the video. I even got some spring onions which I haven't eaten in years. IM JAZZED
I love Kimchi so much ❤️ I don't understand people who don't like it! I live in Puerto Rico and buying kimchi here is impossible! I've never attempted making it... this video motivated me to try!
I LOVE kimchi. We have to have it, so when we are down to our last quart - we run out and buy all the stuff to make (vegan only) 4 more quarts! Yummmm! I use the Napa, Boy Choy, and Green onions, sometimes apples. for the sauce I use, Red pepper powder and flakes (ya hubbs Harry and I like it middle hot - no too hot but just right hot enough), Garlic, Ginger, horseraddish, if no apples 1 T sugar (to help ferment) water, then shake in a jar for sauce. I macerate the veggies for an hour in salt, then rinse, pour the sauce toss, then into the quart jars. I ferment for 4 days, then refridgerate. Yummmm! My mouth watters just talking about it! Thank you for this show. I love to watch kimchi being made too! G-d bless! Oh BTW I use my stainless steel sink to macerate all of my veggies! LOL!
I love kimchi! I wanna try this. I've never realized that traditionally it isn't vegan.
The Shanell Complex yes, that's why it's so hard to find a commercially made kimchi in stores that are vegan.
patty 8873 I've always had it from restaurants although I've seen it sold in stores.
I didn't know either and I half Korean born their.
Just made my first batch of vegan kimchi....I’m so excited!
Hands down the best kimchi video! You cover all the steps and it's excellent! Can't wait to try it.
Omg Really thank you sooo much , I love Kimchi but Im Allergic to seafood , I was looking for a recipe like this for long time,
I make this everyday without the Kelp powder. It is awesome! I love this video! My husband and I eat it with Rice all the time now. I just hate how expensive Nappa cabbage is here.
I had no idea kimchi wasn't vegan. ToT I've been eating it for over a year now! I buy it from an asain market that doesn't list all the ingredients and I just assumed it was spiced cabbage. I feel so dumb but so thankful for this video. Thank you for both this recipe and the information. Time to reset the clock on number of days since I ate meat lol.
Thank you for this video. Can I skip the rice flour and substitute apples and pears instead? Thank you. 💝✌🏼💖
Wanted to try Kimchi before I bought it. Found a Vegan Version. From King's Kimchi at Walmart. And OMG!!! So so so GOOD!!! Can't wait to make my own. Because it was pricey!!! Thanks so much for sharing your family's recipe. Yum!!!
Just made this recipe and tasted it was so yummy. Better than store bought brands. Keep up the good work.
This was so interesting and helpful. I am totally into eating ferments with every meal for general health, and this vegan version of kimchi is now on my list of things to try. I thought it HAD to be fermented underground for weeks, so this dispelled a number of western misconceptions. Thanks!
The kelp is a really good idea. I made a batch of vegan kimchi and the sub for all the shrimp was just extra salt and it definitely felt like my kimchi was missing something.
My mouth is watering as I watch this. I can eat kimchi straight from the jar. That’s why I need to learn how to make this!!! Thank you
Very good idea to put kelp powder. I will try to make vegan kimchi. Thank u so much for showing us how to make vegan kimchi.
In Poland we make sour cabbage you should try it 😀
uglyfish2000 german version is not the same 😊
Aleksandra Wajnert I love your cured cucumbers 🤗😋
can you share the recipe? i love kimchi so much *.*(and as a german i love sauerkraut by the way)
We make sour cabbage in Serbia too 😀
@Richard Kambinda Kapusta kiszona
THANK YOU SOO MUCH FOR SHARING YOUR RECIPE !!) 💝 I just made your recipe Kimchi.. mostly at least. Where i am at. Mississippi.. there isnt any Korean radish annywherr nearby. Have to drive a couple hrs to get to some. Sooo i used Cucumber instead .. ive made many Batches of Kimchi but have never made it w rice porriage paste stuff whater its called. Lol. Soo this batch has def got it ..!! Only had med grain rice to soo i made my own flour grinding the rice myself. I like my Kimchi a little sweet soo i usually use apple juice but 🙄🙄. I subbed for a little cane sugar ... 😂 ALSO They were OUT of Napa Cabbage soo i used BokChoy snd Typical green cabbage sliced thin. As ling as sime Form Of Cabbage is used and fermented. Its still Kimchi and its still going to be good .🤗👍
🤔 maybe i wont end up w Kimchi at all. 😂😂😂😂soo much Tweeking right .. Lol. I just wanted to Make this Post Because People in general are sooo stuck on Idealisms of .. IF I DONT HAVE EVERYTHING USED FOR A CERTAIN RECIPE I JUST CANT MAKE ANY AT ALL. And thats just not true. i want to let everyone KnOW Kimchi is sooo versatile. It really is. Ive made MANY versions and they alll turned out great 👍 sometimes i add carrots or sliced Cucumbers Jalapeño is really good added too .. anything you like for the most part is fine. You can get as creative as you want. Personally i wouldnt add any type of soft veg like Tomato. They are so tempermental if not done just so. But i personally want to try adding Mango sometime. A seen that done in a diff vid. And i like mine sweet as i said. Apple juice is amazing sweetness. Soo. Yall dont freek if you dont the same exact ingredients.. do the best you can and enjoy it for you own creation 👍🤗✌️🙏💋💝
🦋🌸🦋
Immal living, Thank you for your encouraging words about versatility. You taught me alot, as I am sure others alike, who might not have the exact ingredients on hand. It is posts like yours that make you tube learning special.
I live in Korea, so the ingredients should be easy to find. Can’t wait to try this!
proably not as good or cheap but walmart has been selling vegan kimchi!! i've always been scared to make kimchi and mess it up, so when i saw it, i was super excited! me and my family are mexican but we are crazy about Kimchi. vegan kimchi quesadillas are amazing!! i will definitely give this a try though!1
Thank you so much for this guide. I absolutely love kimchi, but I never used to buy it because it's so expensive in Europe, but now I feel like I'll make very often. I used several recipes as a guideline to make my kimchi, but what I appreciated was all the extra information, which made me understand more about the whole process. Your way of explaining feels very intuitive for me. Thank you from the bottom of my kimchi-loving heart!
Made this yesterday. It tasted already so good then, can't wait for it be ready. Thanks for the recipe.
omg i'm so glad you liked it!!! =) it will get even better after fermentation =D
Getting the ball rolling, once again, as it is time to make more paste. Freezing it works so well!! You are my best resource for making Kimchi. Nom nom. 😋😃 Thanks for making this clip for us.
There seems to be a problem with the blog post~ would be great if you could look into it in spare time 🙇♀️
looks fantastic! I add apple in my paste! I'm hooked on korean food!
My husband loves kimchi and is always asking around for it... I will make this for him. Looks amazing!
Could you use this paste to make green onion kimchi? Or cucumber kimchi? Also, are there alternatives for the sweet rice flour?
Thank you for this video. You put so much time, effort, and detail into it and it really shows! Great job!
King’s Kimchi is vegetarian and vegan, non-GMO, no MSG, transfats, preservatives and gluten free!! best part? it’s sold in walmart for those that don’t have a korean store near you!! it’s delicious as well and not spicy at all like some I’ve tried!!
Rose, Kimchi & Sushi Rolls w/ Wasabi is great w/ Jasmine Rice w/ Low Sodium Soy Sauce. Omg! So delicious...
I found this video after realizing that the kimchi my husband and I bought last night actually has shrimp sauce in it, and since we're intentionally being more plant-based, I'd love to be able to make my own kimchi completely free from animal products someday! Thanks a ton, CLV (Rose)!
I am Swiss-Croatien and i never tried kimchi. Bud naw i will. I already take a note what i have to buy and next week i will try kimchi. Look sooooooo good
I'm making this right now. First time making kimchi. IT TASTES DELICIOUS! I haven't fermented yet, and I left out the kelp powder (I have it, but I overdid it with my kimchi jiggae last week so I'm steering clear for now lol) I am so excited; thank you for sharing this recipe!!
I learned about Kimchi a little while ago. And I love it, thanks for showung me the correct way to make it. Heading to get my ingredients today.
thank you so much for this video! i’ve followed this recipe many times and i love it!
Great video. Would love the written recipe in the description box.
Just made kimchi tonight for the first time. Super easy! Great video, thanks! Hoping it turns out well!
I'm going to be trying your recipe this weekend! I ran out of Kimchi trying your kimchi Jjigae recipe so now I need more kimchi. I always add carrots to mine.
I love Kimchi, not all types of it, but most of it. I have never tried making it, tho I like trying making it.
I watched this twice, then a third time, to write everything down. Now, I'm ready to make kimchi!
It's surprisingly relaxing to watch you guys make all that kimchee. You should upload a video of the process without the talking/explanation.
this reminds me of achar which is a pickled vegetable side like kimchi but in india you can have lemon achar, mango achar, and so the possiblities are endless! my mom makes it once a year and in large portions so it last the entire year so good we eat it with everything too :)
Hi Rose! I can't find korean red pepper flakes in my country, but I have found korean red pepper paste. Can I use that to make kimchi? Thanks for your help!
Never thought of making it myself. Thank you!!!
hi can you make kimchi with different types of cabage?
Thank you for this Video, I have been waiting for a Vegan Kimchi.
Thank you so much for this recipe. We just finished our first ever attempt at kimchi making with this recipe. We used 3 nappa cabbages, quartered the paste recipe (about 1 cup leftover). This made 6 big masson jars of kimchi. Can't wait to final taste :-D
I finally made your kimchi! Thank you!
Had to adapt this recipe as some ingredients weren't available, kimchi still turned out great.
I could not source the chilli flakes. So used Korean chilli paste instead (check that it is mainly chilli and few additives)
I could not find any SWEET flour, instead of using regular rice flour I left this out. I think the paste compensated for the gloopiness.
I have never seen kelp powder to buy in my life. I left this out.
Just letting you know how to adapt this recipe and it will still come out delicious.
Kelp powder is found in health/supplement stores. Try calling your local vitamin shops and see if they have it if you are still interesting in making this kimchi :)
I'm Korean-American and I never knew how to make it. We always got store bought. Really cool vid!
Btw you're hair looks so pretty
Super loved watching this bulk traditional recipe video! Thanks for sharing!!
What can be used in place of the sweet rice flour?
I can't find it in any supermarkets here. :(
Maangchi has a , technically vegan, kimchi recipe on youtube and states you can just use regular rice flour, or plain flour. A quick google search for substitutes tapioca and potato starch came up. After cooking with sweet rice flour i can attest to the high similarities between sweet rice flour, and tapioca/potato starch. So any of those should be fine i think.
@@mwg3223 thanks so much!
Can’t wait to make this eventuality! Love buying your guys’ kimchi fr your cafe SaVeg but it’s def on my to do list to make it at some point too. Will need to make a shopping list for the common things you use :)
Love it. Thank you so so so much for making this video. Heading to the Asian market to get ingredients this weekend. Yay!
I love Claussen pickles but wasn’t sure if I’d like Kimchi. Are they similar? Thank you for the amazing detailed video & recipe!
No I don't think pickles are that much like kimchi. But if you like sour tastes in general, you will probably like kimchi. I love pickles, especially Bubbies brand and Boars Head. Lately I've been eating Grillos brand pickles and have developed a love for them. They are super vinegary though, so some people won't like them. A lot of kimchi is very spicy, so if you don't like spicy hot flavors, make it with much less hot spices or if you buy kimchi get the mild flavor. I've never made kimchi myself. I buy it in the refrigerated produce section, and i only get the mild flavor.
you were not kidding when you said you were making a lot!
haha we mean business!! =D
It was wonderful to watch this! It brought me back to my roots watching you all cook. :)
I love kimchi but most of my friends and husband can't stand the strong flavour. So yummy. Thanks for sharing.
Yaaaas!!! Kimchi is life and i can finally make it at home!
I dit it! Yeh!! It's was realy good but honestly i thought the pepper flakes was spicy and hot but i was a bit disapointed. It's taste like bell pepper and i put a lot a it in the kimchi.
i love kimchee.. if you have allot of garlic you can , you can bring a pot of boiling water, and blanch the garlic cloves for a few seconds and the skins will be easier to peel..
you make my life so much easier! thank you so much for sharing the recipe!!!
I have this all written down, definitely making this! I’m going to halve it. Hope our Asian store has all the stuff. Thank you so much for this. You’re a sweetheart. ❤️🌹
This was SUCH a fun video to watch! You make the process so approachable - I love how well you broke it down. Definitely going to try this! What would be the result if you omit the rice slurry? Does that just help to hold the paste together? Thanks for posting this!
Love this video! Reminds me of my family and I when we make traditional Nigerian dishes, long process but pays off in the end, it's funny how the smells can bring you right back to your childhood...sigh 💗