KIMCHI RECIPE (Vegan) – Easy Step-by-Step Guide



hello everyone welcome back to chief lazy vegan today's video is the very long-awaited kimchi recipe video I hope you're as excited as I am because I'm really excited to share this recipe with all of you for those of you that don't know kimchi is a traditional Korean side dish and it is composed of fermented vegetables and there are probably like hundreds of different kinds of kimchi but today I'm going to show you guys the most common form of kimchi and probably the most well known which is the napa cabbage or the chinese leaf cabbage kimchi chances are if you know Zaman that's Korean or if you have a Korean friend that person probably has a big tub of kimchi inside their fridge as we speak kimchi is also considered very very healthy it is packed full of vitamins and also really really good for your digestive health because it's a fermented food and fermented foods are I don't know good for the bacteria and all that good stuff I don't really know the details okay but it is very good for you okay so unfortunately kimchi is traditionally not a vegan dish it's actually not even vegetarian because almost always you will find shrimp or fish paste in the kimchi itself so unfortunately it's not going to be being it if you go to like a Korean restaurant or something like that unless you go to a vegan place or vegetarian place but today we're going to show you how to make a vegan and to be honest it is not any more difficult than it is to make non vegan kimchi and it's actually quite easy to make vegan so don't fret okay you'll be fine and also it still tastes just as good as a regular kimchi if not better who knows kimchee can beaten in like so many different ways usually it just kind of comes as a side dish with every single Korean meal so usually Korean meals kind of consist of either like a bowl of rice or like noodles or something and like either a main dish and like a bunch of side dishes or just a bunch of side dishes in general and kimchi is pretty much always on that table because we just eat kimchi with everything and you can also make a bunch of different dishes if you have kimchi you can make kimchi fried rice you can make kimchi tofu mix you could make kimchi stew I mean the options are literally endless and you can even eat kimchi with non Korean foods like spaghetti or burgers or pizza so I'm going to go over the steps with you guys and I'm also going to write up an extensive blog post so that you guys have something to reference back and forth and anything that I miss or that I forget to say in this video will be in the blog post and I recommend watching this whole video before attempting to make kimchi yourself because I like to think of kimchi as kind of an art form the blog post will contain the ingredients and like the things that you'll need so let's get started yay so I like to think that kimchi takes four steps to make number one step is preparing the vegetables number two is making the kimchi paste number three is the marriage of the cabbage and the kimchi paste together as one and number four is fermentation so four different steps I'm going to go over each step and hopefully it'll make sense so even though there are four steps there's one thing that I should mention so step number two which is making the kimchi paste this part can actually be skipped after the first time you make it because you can actually make the kimchi paste in bulk and then you can actually freeze whatever is left over and then next time you want to make kimchi all you have to do is take it out of the freezer put it into the fridge and let it thaw like overnight and then just use it to make the kimchi again and then put it back in the freezer and you can literally do this I don't know how ever many times that you want another thing that I want to mention is that when my mom and I made this we made a lot of kimchi okay like a lot of kimchi the reason why we can make a lot is because number one we are Koreans so we do eat quite a bit of kimchi number two it's for the family it's for the household so there's more than one person eating the kimchi number three is because we have what is called a kimchi refrigerator yes we have a refrigerator dedicated to kimchi and this is actually not very uncommon in Korea it's a very common thing to have a kimchi fridge now the reason why we have a kimchi fridge is because kimchi traditionally is like fermented in a certain environment but now because we have you know new technology and because times have changed now we just use fridges now unfortunately the fridge isn't the most optimal place for kimchi to thrive in so what happens is in regular fridge kimchi will ferment a lot faster than in a kimchi fridge where temperatures a little bit lower and there's a certain atmosphere that makes it I don't know optimal for kimchi fermentation obviously most of you probably don't have a kimchi fridge so what you probably don't want to make as much as we're making now because your kimchi is what a lot faster so if you make too much it's just going to be over fermented not that over fermented kimchi is like a huge problem because you could do a lot of things with over fermented kimchi but I'm just telling you guys now that we made a lot I would probably make maybe two or three cabbages worth of kimchi at a time especially if it's your first time making kimchi maybe stick with one or two Napa cabbages for the first time and then when you get used to the art of making it then you can make more at a time okay finally we can finally get started on step number one so step number one as mentioned is going to be cutting up and preparing your vegetables so the main vegetable you will need is napa cabbage this is chinese leaf cabbage or napa cabbage and it looks something like this these are pretty big ones but they do differ in size quite a bit depending on where you buy them I remember in the UK there were a lot smaller but this is what you're going to need best way to cut the cabbage is to cut it vertically in half and then cut those vertical pieces in half as well so you have four pieces and then you're going to cut off the stem as you can see here and then you are going to cut it vertically and have one more time and then you're going to cut it horizontally into smaller pieces so remember the cabbage will wilt so it will become smaller in size so if it's a little bit bigger don't worry it is going to wilt and then you're going to repeat that process with however many cabbage heads you have so we are making a ton of kimchi as mentioned earlier but for yourself you might be only making one or two heads of cabbage so again this is dependent on however much you want to make how much storage space you have how many I don't know storage containers you have it depends on a lot of different factors so if it's your first time you can come to me I would suggest only maybe using 1 cabbage or 2 and just testing it out first so you're going to transfer all of the cut-up pieces into a big pot or a tub like this most likely you do not have a tub like this so you're going to use a big giant pot or a salad bowl sometimes works that's what I did when I was in the UK and then you're just going to transfer them into that pot and you are going to take some coarse salt it's very important they use coarse salt and you're going to sprinkle it into the cabbage now the approximate measurement is about a quarter cup of coarse salt per head of cabbage but again the salt should cover all of the cabbage and then you are going to take some water and sprinkle it on top so there should be enough water so that it's covering the cabbage because the point is for the cabbage to wilt with the salt and the water mixed together so the cabbage should be quite wet but it shouldn't be like drenched in water if that makes sense once you're done adding the salt and the water and mixing it all together you're going to set this aside and wait for at least two hours for the cabbage to wilt if you're doing a giant batch like this one then you want to wait at least probably three or four hours if you're doing one or two cabbage heads like this then two hours should be enough for the cabbage to wilt so you just put it aside cover it up you if you can and and then just let it sit and wilt now you can go ahead and prep the green onions we're just taking a big handful of green onions you can add as much as you want and we're just cutting them up horizontally into about four pieces and then we are just going to cut it vertically actually like so now this is my mom's knife work this is definitely not my knife work but this is how she cuts these scallions and then we're just going to put this aside once you've cut it and then we're going to move on to making the kimchi paste we get started with step number two I just want to mention once again that the amount of pace that we are making is a lot of kimchi paste so the amount that you'll see here is probably equivalent of making like I don't know maybe 20 cabbages worth of kimchi if not more because what we did was we actually made that whole thing of paste we have tit we froze half of it and then we used half to make like ten cabbages worth of kimchi so what I would advise for you to do is probably have this recipe so whatever recipe that I'm giving you now the amount that I'm giving you now just half the amount and then that will still make a ton of kimchi paste unless you are fully confident they're going to keep making kimchi because I don't know maybe you haven't made kimchi yet you haven't tried kimchi and you don't know if it's going to turn out well but it's up to you how much you want to make I'm just telling you just warning you that we made a lot of paste because we're making a lot of kimchi okay let's get started with step number two the first thing we're going to do to make the kimchi paste is to take a pot add three cups of water and five tablespoons of sweet rice flour we're going to mix it up together very well and we're going to put it on the stove at about a medium heat and you're going to let this mixture of thicken up so you're going to keep stirring it or whisking it and just let it thicken just let it thick and you can move on and do a few other things but just make sure you keep an eye on it and it should have a consistency similar to this so as you can see here this is what you want to achieve at the very end so while that mixture is thickening we are going to peel and chop the vegetables and get them ready for the blender just keep an eye on the mixture while you're doing this so the first vegetable we're using here is the Korean radish or Moo kind of like Moo the sound the cow makes yeah anyway it's basically kind of similar to daikon radish I don't think it's the same thing but if you can find daikon radish or Korean radish that will do the trick so we're peeling that it's a pretty big piece here but we're going to use that whole thing for this mixture but again you can have the recipe if you want to after you are done peeling the radish you're going to chop them up into small pieces kind of like this so that they can fit into a blender and blend and nicely together and you're going to do the exact same with the onion garlic is pretty important component of camp cheese we're gonna add quite a bit of garlic this is already peeled garlic so if you haven't peeled your garlic yet you want to do that now there's about 1 and 1/2 cups I would say of garlic and you're just going to add that to the mixture along with this piece of ginger so the ginger again depending on how much you want this is I don't know you can just kind of see how much I'm using there we're just going to add that into the mixture and then we are going to stick it in a blender and let it do the magic I'm blending half of the vegetable medley first with a cup of water and then I'm going to blend the other half with another cup of water after simply because my blender just isn't big enough to fit all of those vegetables and now we're going to transfer that pungent mixture into a big pot or a bowl and then we're going to proceed to add the rest of the ingredients so the first thing we're going to add is the sweet rice flour mixture that we made earlier mix that well together and next is the magical ingredient this is kochu karu also known as Korean red chili pepper flakes very very important so we're going to add a bunch of this into the mixture now this is totally up to you however much you want to use if you can stand spicy food then you can add as much as I am I'm adding like seven cups into this mixture but like I mentioned this is for a lot of cabbage the next ingredient we're using is pure kelp powder and we're going to be adding about three tablespoons into the mixture now if you prefer not to use kelp powder or to see some other alternatives please refer to the blog post and of course for all the information because I know this is a lot to take in next ingredient we're using is sea salt and we are adding five tablespoons of sea salt into this mixture so your final kimchi paste should look something like this it should be quite thick and it should be very red just like this and like I said you definitely definitely can freeze this and use it for later so basically next time you make kimchi you can skip this entire step which is awesome this is basically why we made such a big batch so that we could actually save the paste for later so that we can save ourselves a lot of time in the future so we actually saved about half of this paste because we made so much and we already knew we weren't going to use it all so we're just putting that into a container and we're going to freeze it now what I would suggest for yourself is to actually go to the next step first so do the next step and then whatever paste you have left over you can just put it into a container and freeze it it is now time for step number three when finally the cabbage and the kimchi paste can come together in holy matrimony and finally make love so now about two hours later your cabbage should be wilted see do you see how its wilted and do you see how it's a lot softer you can see it right it's a lot smaller and softer so now we're going to run it under cold water and going to rinse it very thoroughly and then we're going to drain it and we're going to rinse it twice in cold water and now you're going to put on your protective gloves to protect those beautiful hands of yours you do not want to be touching that kimchi paste with bare hands is Praga burn guys it's going to burn that stuff is strong okay so make sure you put on some gloves so we're going to add the wilted cabbage back into a clean pot and we're going to add about a handful of those green onions that we chopped up earlier and then this is kind of where you wing it you're going to take the pace that we made and you are going to add it into the cabbage now I would suggest adding a little at a time once again this is dependent on your own preference and how spicy you want the kimchi obviously the more you add the more spicy it's going to be now we add it probably I don't know I'm going to guess about a cup in there maybe less than a cup actually it was probably like three-quarters of a cup into one cabbage now we are Korean and we like our spicy kimchi so totally up to you how much you want to add I would add a little at a time and give it a taste you can eat it it's not going to taste the same as fermented kimchi because it hasn't fermented yet but it still gives you an idea of kind of how spicy it's going to be and also what it will taste like and how salty it's going to be so here's me tasting it yay so once you make sure that the paste is well combined into the cabbage you can finally put it into a storage container so you can use any type of container or even a glass jar when I was in London and I was making kimchi I used basically old pasta jars that I did it throw away and it was perfect now just to show you guys how much kimchi we actually made this is basically how much we made on top of what you just saw there so yeah it just gives you an idea of how much and this isn't even that much actually Korean people when we make kimchi we mean business it is now finally time for step number four aka the easiest step which is when you make sure everything is in a container and you are going to let it sit in room temperature for at least 24 hours and this is the fermentation process so this is when your kimchi is going to do its crazy magic and become what it is which is fermented spicy cabbage and it is incredible so the longer you leave it out in room temperature the faster it will ferment so it's up to you depending on how pungent and how sour you want your kimchi but I do recommend probably putting the fridge after 24 hours or so no longer than like 48 hours because then your kimchi will last a bit longer and you can enjoy it for longer and another thing that I want to mention is what to do with like over fermented kimchi so like I mentioned kimchi ferments over time and it becomes more and more sour as time passes but even if it's sour you could do a lot of things with it you can make kimchi stew like I mentioned which I will be doing a video on soon you can also make kimchi fried rice you can make so many different kimchi dishes you could just like literally take some kimchi chop it up and just like fry it on a frying pan with like some tofu you could probably find all of the ingredients in your local Korean or Asian supermarket and if you can't really find those what I'll do is I will leave a link to some of the ingredients that you could buy online so whatever I can find that you can buy online I will leave some links down below so you guys can check those out alright guys so that is pretty much how you make authentic vegan kimchi I really hope you guys enjoyed this video I really hope you found it helpful and I really really hope that you try this out for yourself if you do try it out make sure you tag me on instagram @ g please leave Egon I would love to see your creations and thank you guys so much for watching make sure you give this video a huge thumbs up make sure you share this with anyone that loves kimchi and of course don't forget to subscribe bye guys

27 thoughts on “KIMCHI RECIPE (Vegan) – Easy Step-by-Step Guide”

  1. 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. ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ๐Ÿ’œ๐ŸŒ ๐ŸŒ 

  2. I am from south India and I don't know any place that sells Korean chilli , so … is it alright to use our regular chilli powder that we use for our raw mango pickle ( called avvakkai)?

  3. I bought pre-made Kimchi to try it for the first time, I liked it!
    I was wondering if it is normal for it to have bubbles coming out as you open the flask where it came. You can actually feel a fizziness on this kimchi as you eat it. Tanginess seems to be fine.
    Is that OK or did it ferment too much?
    Is that normal

  4. Just made kimchi tonight for the first time. Super easy! Great video, thanks! Hoping it turns out well!

  5. Do you leave it outside 24 hours with an open lid? And afterwards? Just put it in the fridge. Open or closed? ๐Ÿค”

  6. 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!

  7. Kimchi has probiotics so thats is one of the best benefits of consuming these. they detox the toxins that we get in our body due to the pesticides used in the produce we eat

  8. Sweet rice flour? Anyone know an alternative if you live in the UK/Ireland or Norway (Iโ€™m from the UK/Ire but live in Norway)… also… where to get a radish that looks like that and that korean spice ๐Ÿฅบ๐Ÿ˜•๐Ÿค”

  9. Please tell where we can order rice flour,kelp powder & chili powder for a good price if possible๐Ÿ‘๐Ÿผ๐Ÿ˜‰

  10. Hands down the best kimchi video! You cover all the steps and it's excellent! Can't wait to try it.

  11. def going to try this recipe! Do u have to leave a couple inches at the top of the container for the kimchi to ferment?

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