How To Make Vegan Kimchi At Home! | Easy & Delicious
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- Опубліковано 8 чер 2024
- Kimchi is an amazing food that is great for gut health. It is so easy to make at home, and super delicious. Here's how to make vegan kimchi, I hope you enjoy the video! Let me know in the comments how you like having kimchi and what you add to yours.
At Home Vegan Kimchi Recipe
*Make sure to wash your hands and clean your cutting board and glass jars for the kimchi well.
Ingredients
1/2 large head of Napa cabbage
2 small heads of boy choy
1/4 cup sea salt (make sure it's non iodized and has no caking agents - this is important!)
1/4 - 1/2 cup Gochugaru
6-10 cloves of garlic (I used 9!)
4-6" peeled fresh ginger
1 1/2 tbsp miso paste
2 tbsp water (may need more)
3 large carrots, slices length wise and cut in thirds
4-6 green onion stalks, chopped
1-2 tbsp seaweed flakes (optional)
Directions:
1. Slice cabbage into quarters, and slice Bok Choy heads in half. Rinse under water to remove any dirt or debris.
2. Brine the leaves of the cabbage and Bok Choy with salt.
3. Place the leaves in a large bowl and let sit for 2 hours. During this time, make sure to move the leaves around a few times to help them release water and soak in the brine.
4. After 2 hours, rinse the leaves well under water. The leaves should not taste overly salty. Squeeze out excess water. Place back into a large clean bowl.
5. Add gochogaru, garlic, ginger, miso, and water to a blender and blend together well. You may need to add more water. Add sparingly as you don't want this mix to be too wet.
6. Add sliced carrots, chopped green onion, and seaweed flakes to the cabbage and Bok Choy leaves.
7. Add gochogaru mixture to the bowl with everything in it and mix together very well.
8. Add kimchi mixture to a clean glass jar. Make sure to pack it down and stop when you are 1" away from the top to allow the kimchi to expand during fermentation.
9. Secure a lid on the jar and place the kimchi in the corner of your kitchen, away from direct sun to ferment for 2-3 days. Do not place it on a windowsill or on top of the fridge.
10. You should notice air bubbles forming after a day, this is good it means its fermenting! After 2-3 days place the kimchi in the fridge to stop the fermentation process. You can now enjoy it with meals!
00:00 Intro
00:11 Why I Love Kimchi
00:25 What is Kimchi?
00:52 Why is Kimchi Good For Your Health?
01:21 Ingredients You Need To Make Kimchi
02:05 How To Make Vegan Kimchi
05:54 How Fermentation Works
06:32 What To Eat With Kimchi
07:05 Taste Test
07:22 Thanks For Watching
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I'm a Korean watching an American guy make kimchi in his own way! 😀 Glad to see that so many non-Koreans are enjoying the taste of it and learning the benefits of it, too!
Im a Brit and I love kimchi, my Korean colleague absolutely hates it.
My grandmother is from Korea and I have grown up eating kimchi and have had to start making it myself and the way this guy explains it makes it easy to follow and understand how it benefits you for new kimchitiers.
AKA my friends.😁👍
I’m Canadian born Moroccan Jew, I make my own, learned from a Korean, absolute love my version, and love everything Korean too
I'm an Indian but i wanna try kimchi but im a vegetarian
My friend likes Korean noodles ❤
You mean you are not mad that we are “inappropriately” stealing your culture? You mean you are normal?
As a german with a South Korean wife I am responsible for the Kimchi in our household. Here are some tips:
1. Gochugaro translates to Gochu = Chili and Garu = Powder. So if you have stores with varieties of chili powders just get a mild one. If you like it spicy af just buy any chili powder.
2. I stopped salting my cabbage in quarter pieces. I cut it from the start, salt it after and rinse it. Easier cleaning. Most Koreans salt it in quarter pieces because they also store it in quarter pieces.
3. Add some liquid to the paste because the Kimchi brine is worth diamonds. Use the Kimchi brine to make Korean pancakes (Jeon), you can add it to stews or braise Tofu with it (Tofu and Kimchi, great combination), absolutely awesome. The brine is so versatile. At least for me, to add water as little as possible would be a waste. Another way to get a little more liquid is to add some onion to the blender as well.
4. Just like Sauerkraut you can store Kimchi longer than 2 weeks, it will just get more sour over time. For us, our Kimchi is ready to eat after 2-3 weeks
5. A little sweetness takes Kimchi to the next level as well, sugar, agave whatever you like.
6. Traditionally Daikon radish cut into small sticks is also used. It's extra work but quickly done with a mandolin slicer.
Thank you for the video!
Wow. Thank you for all those great tips!
2. so you chop up all the cabbage from the start and salt it, but do you still rinse the salt off the cabbage though? or just pack it in the jars with all the salt.
4. where do you store it for the 2-3 weeks, in the fridge or just out on a counter?
I've made kimchi once in the past, sauerkraut a couple of times, but it didn't turn out that amazing. Also couldn't feel as much of an effect on my gut compared to store bought kombucha. People always make it sound so easy though so I want to try again, maybe simplifying a bit!
@@oksanakaido8437 To rinse off the salt is very important. Like shown in the video after you rinsed it for the first time try it. If it's a just a little salty then it's good to go. If it's too salty to your taste rinse it again. A little bit of saltiness is appreciated since Korean Kimchi is actually made with fermented shrimps or fish sauce but since this is vegan Derek uses Seaweed in the video. So rinse it well.
Depending on the season I leave the Kimchi at room temperature in a closed container (I make 5 heads of cabbage, so I don't use a jar) for about 3 days in summer and 5 days in all the other seasons. Afterwards the container goes into the fridge and then it's 1,5 weeks waiting time. But some people don't like the sour, strong fermented taste of Kimchi so you can try it after 3 to 5 days.
Some people like Kimchi right from the beginning, some don't. As for me I had to force myself to eat it a couple of times.
I don't know what the problem with your last batch was. Just be careful with ginger. Too much of it and it might taste soapy. If it turns out too salty use more sweetener. The fermentation process makes it taste different from week to week. If you don't like the taste after 3 to 5 days, just wait another week and try it again.
Thank you for the great information. I have been making sauerkraut for many years, but my attempts at kimchee were so-so. I love this recipe and your tips are invaluable. The only problem I see is that I keep my house between 60 and night and 68 during the day in the winter so do you think it will still ferment? Thank you kindly!
@@VisualizeHealing As far as I know bacteria grows very very slow at 48F (9°C ) and colder so for you 60 to 68 is good enough to leave it for 3 to 5 days.
I was stationed in Korea from 1970 -1971 and 1978-1979. I really developed a taste for kimchi while stationed in Korea. The Korean people were so friendly and welcoming. I live in Ozark, AL and am fortunate that there are two Korean stores within a few miles from my home. I buy kimchi from one of the stores and eat it like candy all day long. I cannot get enough of it. As a matter of fact it is 3 A.M. and I have already eaten a small bowl of kimchi. I enjoyed your video and am inspired to attempt to make kimchi at home.
I’ve been fermenting anything you can think of for the last decade. A few things: this isn’t easier than making sauerkraut because you make a salt water brine for that to ferment in, not a paste, but kimchi does ferment quicker and taste wayyy more flavorful😍 Also, it’s best to use an anaerobic jar/fermentation jar so you can get the best product possible and no chance of mold spores. And lastly, the reason to not put it in a window isn’t about heat. UV rays actually kill microbes haha, so keep it fermenting in a dark area where no sunlight can get to☺️ I followed and made this recipe today and I’m excited to try this one, thanks for the video!
I wanted to mention that kimchi will keep for waaaaaayyyyy longer than a few weeks. In fact the flavor gets better over time! I have 6 month old kimchi in the fridge and is perfect for fried rice, tofu stews and much more. The FUNK is the THING my dude 😉😉
A reminder for the viewers (no implications about Simmett):
*Be sure to use "canning salt" or Non-Iodized salt, otherwise the iodine in the salt will not allow the fermentation to occur. Very important!*
I think he used sea salt which is naturally non-iodized.
And also important to use the coarse and not the fine salt
He literally mentions this in the video
@@TheMonsterReapz lol truth
@Kettie Schwartz I use fine sea salt and have never had issues.
I like the variety! I love the motivation, the forest trips, the hints and tricks, the full days of eating, anything to do with fitness and nutrition. So keep them all coming (On a schedule that works for you and isn’t too stressful!).
Great video. I haven't made kimchi yet, but I do ferment vegetables frequently. I generally use a starter culture just to kick off the fermentation quickly. The great thing about fermenting your own is that you can make combinations that you don't see in stores. Some of my favorites are Beets & Leeks (which I initially made just because I liked the sound of the name, but has turned out to be great and I've made it several times now), The Big Red One (red cabbage, red kale, red onion, red beet, red apple, red garlic, red Fresno pepper, and some other things), and others. I have three 1.5-liter cylindrical Weck jars, which I like because easy to pack and easy to dip out from. I make 3-liter (2-jar) batches. As soon as I finish one jar of the current batch, I use that jar and the third jar to start the next batch. As a rule, I ferment the veggies for two weeks. Thanks for making these videos.
That beets and leeks sounds really tasty!!
@@AthenaKama I finished it up just recently and now am eating my Christmas Ferment, which has red cabbage and green kale and is delicious. And I'm fermenting 3 liters (two 1.5-liter jars) of redskin (raw) potatoes.
@@michaelham2366 ugh I want some 🤗😂🤤
@@AthenaKama The raw potatoes were so good that I now include some (diced() in my subsequent ferments. When I get home from this trip, I'm starting a ferment of diced potatoes, toothpick ginger, diced apple, diced carrot at my wife's request.
Hi Derek! Thank you so much for sharing all your recipes for free! Really appreciate! Love you guys ❤😁
Thanks for the video! I’d love to see a day in the life video, and the full day of eating ones. I’ve also really enjoyed your motivational ones and how you shared your story as well. Thanks for always putting out solid content!
Your videos are so pleasant to the eyes and ears ❤ Thank you so much! I can’t wait to make this !
Thank you for sharing 😊 can't wait to make it!!
I've always wanted to make kimchi, definitely going to try this easy recipe. I would also love to see more DITL videos. They really inspire me to get active and also give me some meal ideas. Thanks Derek!
Adding the seaweed is great addition!!! I will be adding it from now on! Thanks for all your sharing and really appreciate it 🙏
You are amazing!! I can’t wait to try it out!!!
BEAUTIFUL!! Gonna make it! Thanks, Derek!
Never heard of this before. Thank you for putting the details in the description. I’m wanting to actually try this.
Love your content! Thank you 😊 My favorites are your recipes👍🏻
Thank you for this vegan kimchi recipe!
Excellent Idea.
I try so many different kimchi recipes but this one is one of the best so far💗 thnx a lot for sharing 🥗
Recipes are super helpful. please keep them up! Thank you :)
Definitely trying this today. Thank you for this video.
Great video. Love these and also what I eat in a day that you make.
Thanks heaps
Thank you for all the great information. I enjoy your videos, they are always uplifting and informative. I have been making vegan kimchi for a few years (love it), but never tried my own sauerkraut. Last week I made some purple cabbage sauerkraut, it turned out great. A little salty but I'll know better for next time. We have been including more veggies and plant based meals in our diet since January 1st. This weekend I plan to make your cookie dough energy balls. Your Cajun black bean bowl looks great and will be on our menu shortly. Thanks again for all the great information.
This is a great and relatively easy recipe and am going to try it for sure!!! You really nailed it for me!
I love your videos! Three years WFPB, lost 20 pounds in the process, and I am in excellent health at age 64. Thank you for being part of my inspiration. I made this recipe and it turned out pretty good, and it was fun to make, but it is NOT easy- definitely not easier than sauerkraut. I think I would rather buy the expensive store bought kimchi but this was a great learning experience. Thanks for everything.
Love your videos! Keep them coming. 🙏🏻
Loved the tutorial - I'd love to see some more full days of eating with macro break downs and and workout videos you may have in the future!
I'm always down for full days of eating videos - it helps me with my meal prep!
Thanks Derek, kimchi is a food that I definitely will be making.
Awesome!!
I love kimchi, thank you for the recipe!!
Thank You for so much information on this short video - I have been fermenting for almost 2 years but I have never tried Kimchi as I never found the Chinese Leaves , I have now found some so I have started the first stage of salting the leaves will let you know how it turns out
Yaay!! Thank you! I REALLY like it tooo! 😊
Great simple recipe
I love longer full day of eating videos that incorporate a little activity and/or outdoor adventure (really love the outdoor stuff!) + Crystal + kitties :)
Love the Full Days of Eating!
This kimchi recipe is the best! Doing my 3rd batch!
Love it! Will try to make it today. 🙏🏻
Loved this💛 Ty so much, look forward to making it for myself & family. Would you do a canning series?😃
Recipe videos and full day of eating videos are the best imo!!
I love that you’re finally sharing this with your followers! I also found, that you don’t need to put in apples or pears, if you do though, put them in while they’re still quite hard, because they will get softer with time. I actually usually make bigger badges of 2-3 nappa cabbage heads at a time - keeps forever! ..usually only lasts a month though haha 😅
Is it really true that iodized salt will not work for the fermentation?
Happy New year to you two, love your channel xx
Thank you!
thanks for sharing! so healthy!
Motivational videos if you’re inspired, are tops!
Thank you. I'll definitely try to make it. ❤
Thank you. I love kimchi.
Love the recipe!
Sooooo niiicee :) thank you so much!!
Since you asked - I'd love to see more videos in the "motivational" niche from you - especially combined with food. A motivational walk and talk where you prep a smoothie to take or prep snacks to take or even forage for food (?) would be awesome.
Yummy!!!
Great recipe
Thank you!
That's amazing Derek! You made it look so simple I can't wait to try it! What a great tip adding the Apple, I never liked the spicy tanginess so that'll help. Thank you, Sunny 🌞
For some of my ferments, I will also add some chopped dates in addition to or instead of apples. There's a recipe for Cultured Carrot Cake in a Jar that uses carrots, apples, dates, and some other things for a ferment that does taste a lot like carrot cake, and it also is a short ferment. I will also use storage onions, which have a high sugar content.
@@michaelham2366 Hi I was planning to substitute sugar for dates in the kimchi. Have you also replaced the sugar with fruit?
@@Quarius I haven't. My diet, a whole-food plant-based diet, is more restrictive than the vegan diet. Both diets exclude meat, dairy, and eggs, but while a vegan diet allows refined foods (e.g., refined sugar, white bread, fruit juice) and highly processed foods manufactured using industrial methods from refined ingredients and various additives, a whole-food diet excludes those types of foods. So I've not tried (refined) sugar.
@@michaelham2366Hallo I also don't eat meat, eggs and dairy, only vegetable.
I made the kimchi with the organic dates and it goes well. Without sugar😀
@@Quarius Very pleased it worked out. As soon as I get home from this trip, I'm making a new ferment: diced redskin potatoes, diced carrots, diced apples, and slivered ginger. I might add some chopped dates. - I find it easy to avoid refined food and ultraprocessed food, and I think avoiding those is a good idea.
It definitely looks like an easy thing to make. And, I suppose that it can be made without spice, too. My husband just can’t do spicy foods. I’d like to try this one soon. Thanks for the demo, Derek.
Defo gonna try this! 👍
Love your Kimchi recipe!! Cheers from Seoul, Korea 🇰🇷 ❤️
It’s like you read my mind ! Been trying to do more for my gut health and I loove kimchi but it’s so expensive to buy to from the store. I literally thought to myself the other day “man I need to learn how to make my own kimchi.” So thanks for the video !!
Yummy!
korean soul food kimchi !!!
I'd like to see easy affordable recipes and how you do your daily routine to stay positive or how you organize your pantry, meal prep tips, or key pantry and appliance staples.for plant based lifestyle
Mmm yes!! I LOVE kimchi!
Yay yummmm🎉
Thank you
Omg please make an updated version 😍
THANK YOUUUUUUUU!!!
I just wrote down everything you said. My 1st time trying to make this. Been buying it so much. My favorite is actually the Walmart 4 oz. Korean vegan brand called Jongga which claims to be the #1 kimchi brand in korea
Yes, love the motivational videos of late! And your recipes are always welcome. We love to see your love join you for videos as well! 💞
Full days of eating & travel vlogs are BEST
Glad you like them!
I enjoyed your video...keep up the great work.
Thank you!
You have great presentation skills - easy to listen to. I love your meals/sauces. Would be helpful to have a week’s plan. I always feel overwhelmed - I don’t like the same taste every day and find it hard to plan the week ahead. I tend to overstock on fresh and fill my freezer with batch cooking but don’t fancy any of it! Help. I adore kimchi and can eat that everyday. Thank you for all your hard work.
Thank you!!
Need to try this!!
nepalese here, i love kimchi, going to make my own !
🧡1.14.23. I too love kimchee. Ok 1 TBLSP / day. 👍🏼Great video. Thanks!
I bought kimchi for the first time and I really like it. So maybe I'll make some kimchi sometime soon, thanks for the recipe Derek
You're welcome! Enjoy :)
Love this channel
Thanks! I love that you're here!
Love kimchi love Korean food there’s lot of good Korean soups out there
rice + steak + kimchi combo is the best
I’m more of a rice, tofu, kimchi kinda guy. 👊
Thank you Derek for the recepy!
I haven't prepareed it yet because I thought you need Korean chili blend that I can't find.
Awesome! I can make my own substitute.
I love the combination of ginger,garlic and hot 🌶️, it's healthy and can be used with tofu and cooked vegetables.
Thanks for helping us stay healthy!
I bought some of the Korean chili flakes online, a big bag (should last me quite a while) for around $10 I think.
@@sarahdee374 Thank you!
I will look for it.
Can you send me the link/ brand name?
Which kind is preferable, flakes or powder?
@@alona24 I posted the link but it appears to not appear. Maybe that's not allowed? anyway here's the Amazon description, it was $9.27. Taekyung Chili Powder For Kimchi (Flake, 1LB) - Korean Gochugaru.
Hi Derek, I love my version of fermented red cabbage, red beet, red onion with grated horse-radish. It is a perfect balance between sour and sweet and the horse-radish gives it a nice crispy kick.
How much horse raddish are you adding, I have some that needs to be used. :)
Thanks for the recipe Derrick! Made it this week as per this video and it tastes great. Is the sodium content in kimchi anything to worry about? I have high blood pressure in my family and try to avoid excessive sodium in general, however I want to reap the health benefits of fermented foods.
Of note (especially given Derek's new year video from a couple weeks ago) is that if you drink alcohol regularly, don't bother with probiotics because you're doing so much damage to your microbiome with the alcohol that they won't really benefit you much or help to regulate things. Regular alcohol consumption is too much of a disruptor. The best thing you can do for your gut health is cut your alcohol consumption down to less than 3-5 drinks a week, or like Derek, cut it out altogether. Then the probiotics and fermented foods can have a fighting chance of restoring your microbiome!
Thanks again Derek for another awesome video.
Alcohol definitely upsets the microbial balance of our gut. Quantity and frequency are obviously going to play a role as well as you mentioned. For anyone trying to give it up, I can tell you that while it might take a bit of work, life for me is much better without it. There is so much more to gain than to lose from letting it go.
Thanks for watching and commenting Dusty.
Also, synthetic sweeteners are destructive to the gut microbiome. (I also avoid refined sugar, for that matter.) And, obviously antibiotics decimate the gut microbiome. Floristor is a yeast-based probiotic that is unaffected by probiotics, but I mainly rely on natural probiotics (e.g., fresh fruit, fermented vegetables, tempeh, and the like).
Hey Michael! I think on one of the latest Huberman Lab pods he discussed how they are not so harmful to the gut micro biome, but of course it’s a good idea to avoid heavily processed foods full of those things anyway, but not to demonise them. Have a great day!
@@Simnettnutrition Just curious, is there any negative impact on the gut drinking non-alcoholic beer or wine?
@@fairwearth690 Nope. It’s just malty hoppy water basically. Unless you avoid wheat/gluten (beer) but otherwise no. I don’t drink alcohol but I do drink “Hop Wtr”
Love to have it with noodles😮💨
great easy recipe! Tip: If you want to get away with using less salt then submerge the cabbage into salt water for 6-8 hours. Salt water is fully capable of pulling moisture out of anything with a bit of time. Makes the rinse easier too. Make sure the water is not warm or hot because you dont want to slowly cook the cabbage or water log it. This technique is good if you can only get your hands on large sea salt and cant distribute it around the cabbage enough to cover it. Use as little water as you can get away with
Made this 5 days ago and omg thank you sooooo much.. taste explosion iv just had it on some left over mash potato😅
Okay very spicy, that leaves me out. But it definitely looks fantastic. Thanks for sharing 👍❤️😊
Finally! Oh my goodness, I totally needed this video! Do I have to burp it so it doesn't explode, or is it a minimal gas situation?
Thnks for the Kimchi recipe, looks tasty!
Why not show us a grocery haul for you next video? 😀
Also, I just finished a course of antibiotics and my gut is messed up. I appreciate the kimchi video!
Sounds very intresting to make our own kimchi. The miso it's essential?
I really enjoy all your content, maybe I would like to see more training stuff.
🤣”Spicey⁉️”. Surprise entertaining finish‼️😄🧡
Haha, that meme is hilarious. It wasn't really that spicy. The combination of it going down the wrong way and the spice really got me.
Thanks a lot!!!!
You're welcome!
Wasn't interested in this video. Now I want to make it haha
On top of soups 🤤
I love it on bowls or esp a big pile of ramen.
Oh that would be so good!
Couldn’t help but notice the wide selection of vegan options in the quick shot of your grocery store. Which store is that?
You made this look so easy and yummy, I’m going to have to give it a go! TFS
I've been making Kim Chi for years and change the ingredients all the time (I'm French and we change everything). My Asian market has fresh bamboo shoots, Korean chile flakes, and lots of other ingredients that work. Don't be rigid and experiment. It's the process that is important. My son likes Kim Chi pancakes. Enjoy your videos a lot.
That’s great! Bamboo shoots would be a great addition.
Ooh great idea, that stuff isn't cheap anymore in the supermarket.. may have to give it a go!
Dang, just paid $14 for the ebook but thanks for your efforts Derek!
Another thing that’s important with regard to gut health is the fact that the gut is where most of our serotonin is produced. Serotonin is a neurotransmitter that is important for so many functions of the nervous system, including mood.