Vegan Recipes

FASTEST KIMCHI RECIPE YOU WILL EVER MAKE | EASY HOW TO VEGAN RECIPES (김치)



LAY HO MA everyone! When I was in South Korea a little while ago for work, I had kimchi everywhere! Its such an incredible dish when you have it fresh made.

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40 Comments

  1. Thank you for this recipe, we have made it at least a half dozen times now, and each time a double batch. We share with our grown children who like it just as much as we do. Kimchi rice & soup are both delicious as well.

  2. Great kimchi recipe! I love you used red radishes. It make all the difference. I love your channel. You make everything so simple, and get to the point. Thank you!

  3. Thank you for this recepie I was checking so many channels ppl r telling diff diff ingredients I thought could not make it as I don’t use those ingredients even if I buy n u r channel came to my mind n there I go now I can try my kimchi recipe Indian version though 😆 love 💕 your channel and videos I am a vegetarian I find your channel very useful

  4. Oh nice, I just made my first batch of kimchi, traditional, yesterday so in jars fermenting! Now I have this one for fast eats later! You really are teaching me so much and I love this food so much more than the American Diet!! God Bless and thanks!

  5. Update on my home work during Christmas holidays. Made the kimchi as I promised to myself and tweaked the spice level to be more and kept all other ingredients as you suggested. Used one full Napa cabbage head and soaked in salt longer – for 2 hours.

    Was very nervous as when I finished making and doing the taste test the ginger flavor was strong and also a bit bitter. But everything else tasted okay. Fermented it on the countertop for 48 hours. After 24 hours it wasn't sour and after 48 hours I could taste the sourness and the ginger flavor mellowed down too. SUCCESS!!! Now I refrigerated it. Wow I am so happy and proud 🙂 Thank you chef for the recipe and now I can make the vegan kimchi with absolute confidence!!

    Next item to try in my list is the chili pepper oil. Have to go to the Asian store again for Sichuan peppercorns, never seen them before and only know black peppercorn, will have to explore:)

  6. Wow! Looks way easier than the traditional way. I think it could be a better idea to increase the quantity of garlic and add one apple instead of adding sugar, if you want to make it sugar free.

  7. I like to add Daikon radish to mine….And for the sauce I do not use sugar or rice…I use the end pieces of daikon, fresh, big, spicy pepper, ginger (of course!) and garlic. The secret ingredient, I use, is using about 2-3 grams of Kelp powder. And I let mine sit for about 4-5 days. I have to hide it from my family, or it won't even last 24 hours. My grown kids only want Kimchi for Christmas presents. I make them a very huge batch each. It is our favourite food.

  8. Watching you make your delicious and easy recipes, with that soothing voice and upbeat background music, is like meditation. And on top of that we get to eat some fab food! Doesn’t get much better than this.
    Got a lot of the ingredients for this recipe in my garden, waiting to be harvested. Can’t wait to get started.

  9. Hi Wil! I just stumbled across your channel and I'm so glad I did! I prefer raw vegan food, but my kids like to have cooked vegan foods. I love to make healthy delicious vegan foods for them. Your recipes are simple and delicious! Also, you are very entertaining to watch. Please keep up the great videos and teaching people how amazing, satiating and versatile vegan food can be.

  10. Thank you for posting this! I have tried and failed so many times at making kimchi!! This looks simple… I will try one more time!! Thanks for the inspiration!

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