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Homemade Kim Chee (vegan) ☆ 自家製ヴィーガンキムチの作り方
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- Опубліковано 10 січ 2017
- This is my very first attempt to make kim chee myself and this tastes really nice! I'm so satisfied ;)
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Ingredients:
2.5kg napa cabbage
150g salt
250g daikon radish (julianne)
100g apple (grated)
30g chinese chives (chopped into an inch long)
30g garlic (grated)
30g ginger (grated)
50g sweetener
5g kombu (thinly cut or sliced)
150g korean chili powder (Don't use normal chili powder. it's too hot to use.)
200g water
20g glutinous rice fllour
Instructions:
1. sprinkle salt between napa cabbage leaves and put a weight until water come out. flip over if necessary.
2. put water and glutinous rice flour together and heat it until it thickens.
3. put all the ingredients for seasoning together and pour glutinous rice mixture. mix well.
4. rinse napa cabbage thoroughly.
5. spread kim chee paste on every napa cabbage leaves.
6. put it in a container and let it sit for a day.
7. keep in a fridge and eat up within 30 days or so.
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I often use iHerb to get organic ingredients.
HP : www.iherb.com/?...
Use a code YOY970 to get a discount on your first purchase.
They ship internationally at low price sometimes even free :)
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Facebook : / peacefulcuisine.ryoya
Instagram： / peaceful_cuisine
Website : www.peacefulcui...
2nd Channel : / peacefulcuisine2nd
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「材料」
白菜 2.5kg
塩 150g
韓国産唐辛子 150g
りんご 100g（すりおろし）
甘味料 50g
ニラ 30g
にんにく 30g（すりおろし）
生姜 30g（すりおろし）
昆布 5g（細長く切る）
水 200g
白玉粉 20g
「作り方」
１、白菜に塩をたっぷり塗り、重りを乗せて浅漬けにします。途中、ひっくり返すと早くできます。
２、水と白玉粉を鍋に入れてとろみがつくまで火にかけます。
３、２とキムチペーストの材料を準備して全て混ぜ合わせます。
４、白菜を水洗いします。
５、白菜にキムチペーストを塗り込みます。
６、容器に入れて常温で1日置きます。
７、そのあとは冷蔵庫で保存し、30日以内くらいに食べ切るようにします。（徐々に発酵してきて酸味が強くなってきます）
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Equipments & etc:
Camera : Sony A7RII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX 82mm
Mic：RODE Videomic Pro Rycote
Monitor : Atomos Ninja Assassin
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Slider : Libec ALX S8 KIT
Software : Adobe Premiere Pro CC
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Get you a man who treats you like he treats his Nappa cabbages
Sugoiiii spice things up
Aw hell yeah. xD
Sugoiiii he squishes you until your juices come out? Lol jk
Sugoiiii
YES😍
uhghdhsh i love when guys put salt in my layers
*watches peaceful cuisine peacefully*
*remembers I need to study for exams and sort my life out*
*watches peaceful cuisine stressfully*
yeommie SAME
yeommie haha this made me laugh so hard.
yeommie same. i have hw due tomorrow but still haven't done anything
I can relate very very well, you have no idea
SAME..
As a Korean and had experiences of making vegan Kimchi, this recipe is very close to traditional recipe! There are many youtubers who are ruining kimchi by using vinegar and oyster sauce, etc. ... I am very happy to see that you are admiring the natural fermentation.
Since it's vegan, I understand you don't use fish sauce. There are some recommendations/advices I wanna give you; 1. Add pear puree as well. It will bring more natural sweetness than when you use apple only. And pear puree is used in Korean recipe a lot :) 2. Use kombu or any vegetable stock , instead of cut add dried kombu itself. Mix the stock and gluten rice powder. This method is used in my family and other Korean homes. 3. Add about 1 Tbsp of (Korean) soy sauce to your recipe. Korean Buddhist monks (vegan/vegetarian) also add soy sauce to their recipe when they make kimchi.
thank you!
I have made Kimchi for some 30 years now, born and raised in Tennessee but I so love the Korean, Asian cultures. I found your videos very relaxing to watch, I admire anyone who ventures into the unknown territories of cuisine, Critical Care is my profession but making foods from around the World is my passion. I admire your technique and passion for perfection. Thanks for sharing.
kenneth duffield you have really good writing skills that was well said lol
You should start a vlog.
kenneth duffield yoo Tennessee gang
I feel like I just watched a very deep and artistic silent film.
Yassy army🖤
Yassy silent
It's the most satisfying thing
Yassy Wow, I've just discovered it and had the exact same feeling. I was about to send it to my boyfriend because both of us are cinematographers. Its amazing. Its arts.
yusepp You should watch the one for Bubble Tea. Now that was art!
Cutting that daikon was so amazing ... I think I love you
A Madu i know i was holding my breath the whole way through i felt like my heart stopped
A Madu I know right! I learned a knew technique today. Awesome
A Madu I'm new to this channel. I was looking for inspiration because I have a vegan recipes channel too. This is a whole another level. Impressive how with the sounds and the composition of the shot he makes such beautiful videos😍🌱
i know right hahaha it's so satisfying
A Madu me when i watch his video for the first time
Honestly has anyone ever wondered who thought of mixing all these ingredients to make kimchee. Same goes for every other food. I mean where do people get these ideas???
K V yeah, thats how i first thought to make KimChi(when i was 5). The main idea of Kimchi is the food to get through your winter, garlic, autumn ratisch and winter cabage and spices that just goes perfectly well :) for sure, takes ages to make real traditional Kimchi, but its just my soul fooood ❤️
Fermenting food basically was a way to preserve them through a certain period of time and make them edible and last longer. They just figured out what works along the way... till this day we are still learning of new ways to make old things easier
It probably started with a few things that were mixed then variations were made of the mixture then variations were made of those variations and things were added to variations and so on.
@@ruthverty-teamdgf2328 It's like surstomung in Sweden (did not eat it but would like to) and in Poland we ferment cabbage with dill and horseradish, also cucumbers. This is very different than pickles. Flavour is strong, it is sour but not salty. I watched videos when foreign people has to eat it and had a hard time but man this is yummy
K V i really appreciate your profile pic
Not as troublesome as I heard it would be, the hardest part is getting those ingredients though
Luiz Felipe that's always the hardest part of cooking
It's troublesome in korea because they would have to prepare kimchi in large amounts (enough to last through the whole winter and large number of people)
This is the extremely simplified version
He cut out a lot of the traditional ingredients tho
Mostly cuz he did a vegan version
As people have mentioned above, the source of trouble usually comes from the sheer amount they used to be prepared in (due to larger-sized families in the past) and the method in which they were stored and fermented (in large vases and underground in the past). Full-blown traditional prep is a rarity even in Korea these days unless you live in the country side. But when it is, its more a labor than cooking.
If you're a usual viewer, you'd already know that the bottle is maple syrup at first sight
Lerg Shuen Yap I saw the bottle and thought "time for the syrup!" lmao
Lerg Shuen Yap so true
haha yes xD
Lerg Shuen Yap Regular or not, I think the maple leaf was a pretty good giveaway xD
Mischy ahahaha that's true tho ^^
Who knew the sounds of cooking could be so relaxing
Yeah, when I cook, it sound like four bombs going off, a chicken dieing, a lawnmower exploding and a couple of small children falling off the edge of a cliff
And all I end up with is a crispy boiled egg
mashed potatoes how media exaggerates stuff
Mashed Potatoes this comment has me screaming 😂😂😂💀
asmr
@@gencormac1753 now that would be some kind of ASMR my dude
it looked like you were tucking the cabbage into bed! So cute
G
samx36
Aww
1:53 I've never been more satisfied seeing anyone perfectly slice any vegetable before than at this moment
Usually, in Korean households, kimchis are made in a big batch (so that it lasts a while), and the process takes up the whole day. It is often made in collaboration as well, so you can expect the whole experience to be quite a ruckus. I'm used to seeing kimchi made that way, so watching such a peaceful video of someone making their own kimchi was quite foreign, but delightful.
when he brought out the apple, i was like "yasss, he knows what's good" :)
my mom makes kimchi with apple and (when it's in season) asian pear.
omniamor Can I use ordinary radish instead? U seem to know your way around the pickled cabbage. ☺
Jana R probably best to stick with a daikon radish, a huge white one. I haven't tried it with other types of radish, but I guess it wouldn't hurt to try!
omniamor Thank you! I'll try to visit a Chinese market... and I'll try the usual radish as well.
Cordelia Enid H Hello! sorry to butt in :)) but from my experience, you can use anything to put your homemade kimchi as long as you keep press down the kimchi so the air will be out :) (the air will makes that parasit mushroom(?) *well idk how to say it* grows so the fermentation will be failed)
And it will be good if you put your kimchi in a room temperature for 2-3 days then put it on refrigerator :) hehehehe.
omniamor omg yes! I love Asian pears ❤️
Never before could I have imagined that a video on how to make Kimchi would have some of the most suggestive comments from female viewers I've ever seen! 😂😂😂😂😂
Men who know how to cook are quite sexy, tho
very sexy
I actually would like to be the cabbage
You'd like to be eaten?
you'd like to have chili powder rubbed all over you?
Or being sliced maybe ?
@@spicycake5501 🙄🙄🙄 i'm a dirty miiiiinded girl 😂
Lullaby I mean you’d be mummified but aight
That's a really pretty knife :O
Ben DuMonde It seems to be the "EUROLINE Stainless Damascus Collection - Kramer by ZWILLING J.A. Henckels 10" Chef's Knife" 450$
Muting Rain bloody hell thats expensive
Ben DuMonde it's such a good knife.
Indiah Privianni definitely worth the money tho it's such a good knife.
Ben DuMonde slays my existence
bruh when cabbage gets treated better than you do 😂
Gabriella JS 😂
lmao
😂
probably because you're the type of woman that starts sentences with "bruh"
Now that’s how you peel an apple
"leave in room temperature for a day" nah man you gotta BURY THAT SHIT IN THE BACKYARD SO THE WHOLE NEIGHBORHOOD KNOWS WHATS UP
bury after leaving it for one day. depending on preference though. u gotta ferment both out side and inside(kimchi refrigerator or underground.) he is doing if right.
If you but it in the cold directly, the fermentation process will start to slowly and your kimchi needs way more time.
yes!! seal that shit up and bury it for a week until you can smell it from above the dirt LOL
Me digging in my backyard... Hehe.. Im gonna bury them bury them all laughing.. "well i cant imagine whats gonna happen next" ..
@Soroush Damsaz it don't gotta ferment
wow. get yourself a man who can peel an apple like that
Katherine Liu I
Or try getting a guy who watched sleepless in seattle
The knife
Oh, the knife
OOHH THE KNIFE
I have No idea Kramer. dont even try to get one...
I have No idea Judging by the pattern, I would say it's damescus steel
This video makes me feel like I’m wrapped up in a blanket with a bowl of hot soup on a cold autumn day.
When you know the maple syrup is coming.
Yea 😂
Thank god for this channel. Finally a break from the awful peppy music accompanying every single recipe video on UA-cam.
Etienne-Emile Antikatastaseis check out almazankitchen, theyre great as well
Etienne-Emile Antikatastaseis: Lol
As someone who has inherited a kimchi recipe from her korean grandma... I can say this is a completely acceptable take on kimchi :D
Thank you for this best kimchee recipe. I've made it several times, left at room temperature for 5 days then 2 weeks in the fridge. So good.
I made this today!
It was my first time to make, and i even skipped garlic but it turned out great and tasted even better than store bought! Thank you so much for the recipe ryoya san 😭✨
this is korean traditional food
kimchi is side dish so we eat kimchi with rice
we put lot of fish sauce and stock in original kimchi
강덕 I was wondering how he would make up for the pungent flavor of fish sauce, but it seems he just omitted it. I wonder if it tastes very different without it.
Ollie he is vegan so he did not use fish sauce
using fish sauce makes kimchi more delicious
It lacks depth of flavor but it's still pickled so it will be pretty good anyway.
You can sub fish sauce with shitake mushrooms, onion and konbu broth.
Michael Choi
Hungry
Parent is asleep
Tried to cook quietly
Remember this channel
Turn it on
Proceed to cook loudly
Haha, oh, you sound like my boyfriend at 2 in the morning.
It's so hypnotic, the image and editing are flawless 😍
Amazing. This came randomly on my feed and I watched it just for the vegan version of kimchi. I didn’t realise amsr could ever work for me until now. I never enjoyed the whispering videos once. I watched this and had chills entire time. Wow. Subscribed 👌
wish I was the cabbage
Liz smh
Hahaha
why???
Liz gonna love those salting time😤😩👌
This is the first time I've heard about using apple, kombu, and rice flour mixture in making kimchi! Interesting. I've always wanted to make it but it always seems so intimidating to me. I know it's easy, I just need to get over it and do it!
Thank you for another wonderful video 😊
Look up Maangchi here on youtube, she has great tutorials for making different kinds of kimchi, explained very easy step by step :)
Phil S same!! i was about to recommend Maangchi too.
Phil S I looked her up. She probably has good kimchi recipes but as soon as I went to her channel I saw a bunch of recipes that included meat and eggs and it turned me off. Thank you for the suggestion though 😀
Tracy Lyn haha im a vegetarian and a long time viewer of maangchi, and almost every single video she makes including meat, she always says alternatives you can use for vegetarians/vegans
there's a korean vegan youtuber called mommytang and she has a recipe for kimchi too! i've tried it before myself and it tastes very similar to what I had before becoming vegan
these are the kind of cooking vids i like. No commentary, no obnoxious music. Just the sound of cooking and that's all. Really relaxing
In love with your hands, delicacy, neatness, simplicity, dedication, creativity... ♡
You are a gentleman for the senses 🌸
You are one brave soul not to use gloves around all that chili powder! WOWOW! Looks incredible!
This is semi-annual event of my family. I'm usually the one who handles simple job like spraying salt in each leaf of cabbage and pickling them. You must know, it's quite a messy process when the scale gets bigger.
Andrew Kim n
From my point of view (I'm a Korean.), a little bit different from traditional Korean Kimchi making process. Better to be soaked in salt water, should be added more chili powder and fish sauce.etc... Anyway I like your way of doing and admire your high quality video making. I think I may visit whenever you upload new videos. Arigato.
He is vegan so no fish sauce
@Daniel Sadjadi that's probably what the kombu is for: marine, umami flavors to substitute the seafood paste
He's vegan that's why no fish sauce
@@OmenaOmega Soy sauce can be used as a substitute as well.
이정수 Thought the same
this has to be the most relaxing thing ever just watching you make the recipes and not having any music or talking in the back round has to be so cool!
His hands are so gentle. I want to make them mine
Rabia Y. No
IFEGREHJBDJCKS
drink some water
And here on your right we see a post from the Cincinnati hand stealer please keep your hands inside the tour bus folks
what the fuck those are his hands? get your own.
I'VE BEEN WAITING FOR A NEW VIDEO! Thank you for everything you do for us, P.C.! Much love.
Nice peaceful video no crazy loud music lol super relaxing to watch. Looks yummy. Thank you
このくらい感じといい音といい最高
dude i can watch your videos like all day everyday seriously.. they're so peaceful
wtf this man deserves more sub ...some UA-camrs never get attention they need :( loved it !
i think he already reached a million subscribers.
Impressive... A Japanese knows how to make kimchi! Thanks for loving Korean food!
Japanese version is way better and superior than Korean!
Oh my.....makes my mouth water! :) My husbands cousin was Korean and she made homemade kimchi for me all the time. But I have not had it for a long time now. This recipe looks easy enough for me to make. Thank you!
love watching your videos, simplicity and class. just the way i like it! no fancy music or too much talking. keep up the good work!
this channel is bae
I want to cry. This is beautiful. You treat the food like an art or a baby ❤️🐋
1.- I love your hands.
2.- I love your arm and hands veins.
3.- I love Kimchi
4.- Did I say I love your hands?
One In A Million
Fucking virgin....smh
Are you a nurse by any chance?
I swear the comment section is full of yoshikage kira clones
Ikr!!!
Karen I know it has been six months for me to reply but I want to say next time instead of writing a comment like that, you should just take a cold shower.
My brain always take a good rest with watching your videos. Thanks!
Your home has a beautiful aesthetic. Would you say that your peers hold a similar value to such simplicity and elegance?
Wow.....!! 大fanです！ 漬物じゃなくちゃんと作ってくれますねー！
作ってみました、発酵するのに数週間かかりましたが、とても美味しかったです。ありがとうございました😊
y is this video so good lol
rosie oml sehunie
素敵な料理と動画で更にとてもいい音|˙࿁˙ )ᐝ💓いつもありがとうございます
his kitchen and all his tools seem very professional and those camera angles damn
if he has to keep moving around his camera for every step then that is some dedication there
I want all the kitchenware that you own - the spatula, the pots, the Tupperware, the large mason jars that you store coffee in... You’re a master at making beautiful videos, thank you🙏🏼
the first time I watched your video but I already like your video,it make me feel peaceful.
Fun Fact, The Grand Majority of an Apple’s nutritional value comes form the skin. If you eat a peeled apple, it’s basically sugar water.
Mmmm...sugar water.
@@TheTardisNamedSexy I think that's why he used the apple in that way, because from other videos I've watched on making kimchi there is actually quite a bit of caster sugar involved. I'm assuming this guy does not have processed sugar in his diet but 'natural' sugar, ie the apple and natural maple syrup.
大根の切り方、無駄がなくて素敵。
Nice to see you're doing good, reaching and touching so many people with your brightness.
In gonna show this channel to my mom to show her that I also wtch cooking shows.
hehehehehe your mum is gonna fall in luuuvveee. PS Your name is my religion really ;p
7:35 Finally some good foodporn
UA-camrs like this make me appreciate the quiet approach to cooking. Bless this beautiful channel! Some of the chefs I work with have similar knives to yours! When I asked how much it costs it was $300+ I still got save up for one lol
Oh, I’m so glad to watch how to make Kimchi in your video. As I’m Korean, I eat it a lot of the time.😆😀
りんごの皮むき見れて感動です。。
最近は皆ピーラーでやってしまいますから...
Everything is SO precise and satisfying skskdjs
(Though I didn’t understand the recipe)
watching your videos..is soo relaxing 🙂
2:12 you blew my mind! I always julienne a few pieces at a time. Ty for showing me a better way!
Peaceful video, I fell asleep half way
You have beautiful hands 🖐🏼🤚🏼
Amber Rain Weirdo
Amber Rain ikr (灬♥ω♥灬)
i think this too
I like how clean he does preps and cooks.
That was SO Beautiful ! This is exactly what I Love, silent, poetic, food, art. I just decided I am going to meditate to these videos !!! Wow Wow Wow !!
What part of world you're living in??
In my kitchen I never found this much of peace ☮️!
Yes
Yesss, i live in Colombia... And here is impossible to get that silence, everyone is talking outside and also in the kitchen... They're talking everywhere
He lives in japan
I love kimchi. Great video.
cutting the chinese chives and placing them in the bowl was probably my favorite part, and those were the nicest cloves of garlic I've ever seen...
I am very much happy that there is a part in youtube like this ❤️❤️ quiet, not very clickbaity.
Your recipe is very similar to my mom's- one of the only differences being that she uses fish sauce as added salt. The rice flour + water "glue" is a must add in kimchi! Lovely video (:
Best vegan Kimchi ever! Thank you.
That’s what food making should be like. Art, meditation, goodness. Thank you for sharing!
found your channel must say this is so therapeutic love the videos!
I really like your containers
i am for the first time here. Great video. Now you have a new subscriber from germany👍
Wow! When I subscribed to you this was still a small channel , it's great to see you and your content becoming more well-known!! 😀
Such a huge fan. Your [No Music] versions are mesmerizing!
+peacefulcuisine lovely video! only one thing, a typo of "rince" it should be "rinse" !!
"Rince" means "dance" in Irish, it made me smile when I saw that typo :)
SupaMan115 rince in french means rinse :)
leave johnny apple slayer alone b
Other people:
"I love kimchi!"
"Great video!"
"I love your videos :D"
Me:
"Oh, do that's kimchi"
"Daaamn that knife"
I have No idea n
That looks so yummy. Gotta try it! Also I love the style of this video. So calming and nice to watch. 🙏 Thanks
The sounds make me homesick. It is like wake up in the morning and hear my mom cooking in the kitchen, especially the cutting board sound. So peaceful and miss my mom
this is SO relaxing *.*
6:29 The internet has ruined me.
youre not the only one.. hahaha
Apratim Das omygad, i think i know what youre talking about.. my mind......
Apratim Das eww
and that sticky sound when he was mixing everything up
I feel your pain. x3
these videos are so calming and relaxing and they give a really nice aesthetic vibe,,, i love it
this is the best one i've watched. You don't need music. Your hand make such awesome music. Thanks for sharing.
キムチ食べたくなっちゃった！
キムチ食べたくなっちゃった！！
It is so therapeutic. Im totally addicted to your Chanel :)
This looks so cinematographic! Great job!