How to make an amazing KIMCHI, it's vegan friendly and easy to make

There's a reason Korea has been and still is so in love with this dish.
It's a little sweet, a little sour, incredibly spicy and intensely tasty.

Our video of the week is all about kimchi
Make sure to check out our YouTube channel to learn how to make it!

[kattsragz]

Your videos are very GOOD. They are straight to the point and easy to understand. Your voice is not annoying, I really appreciate videos without hype and over excitable people. Thanks also for simplifying the science. Keep up the great work.

[ashleynguyen]

Just found this channel. You were ay ahead of the crowd!! Would love to see more content, great videos 😍

[sexypicard]

Just found your channel, so sad you’ve stop making videos, these are excellent!

[WheelThing-dtkf]

So you don’t wash the salt of it’s looks great I’m going to try yours thanks it’s the most simple one I have seen

[jessicajones]

Where is this guy??? I could watch him all day!!!

[pabilly]

Also, I like the background . I would like to see more of your backyard.

[matthewjcrockett]

Do u use a cabbage leaf to submerge the kimchi? In your video you just fill the jar up and seal it, will this not cause it to go mouldly without keeping all fruit n veg under the brine?

[pabilly]

I would like to also add that I discovered that if you allow this recipe to ferment for two or more weeks the taste is absolutely delicious & mature & different .

[matthewjcrockett]

Hi there what is your ingredients for this and can the kimchi be put into two 1 litre Mason jars instead of a litre jar?

[whereismymind]

please can you suggest alternatives to chilli? I have a damaged pancreas and really have to stay away from hot and spicy full stop but would love to make kimchi and sauerkraut that will help decrease the yeast in my gut and benefit from the probiotics within them :) thank you

[pabilly]

I made a batch of your recipe for kimchi and I loved it . My second batch however, has
not fermented yet and there is no brine . What did I do wrong ? I did add a few additional things to the recipe .

[trekkingforacure]

Great vids. I wish you kept banging them out.

[andycivil]

Is 'two teaspoons of salt and excluding air' really all you need to do to ensure fermentation rather than spoilage? It seems odd to leave perishable food at room temperature for a week... Also, you say "adding sugar" but you just mean the apple and pear, right? P.S. I was wondering how you cut onion like that without cutting your fingers - hope it didn't sting too much :)

[pabilly]

Hi, this is Peggy again . Your recent reply to my comment solved a serious problem I
have been having with my kimchi developing disgusting slime . After my kimchi was
fermented to my liking and using it three or more times slime would
develop and I would have to throw it out . Now when my kimchi is ready I put it into
freezer bags and squeeze out all the air . Sure, I love the glass jars but oxygen gets in
there and creates slime . Your explanation caused everything to make sense .

Thank you

[croitor]

God I wanna eat that, thx for ure vid.

[god-tcon]

I'm not Korean, but I am Filipino, and Filipinos really love BBQ, every time I go to a Korean BBQ resturant, I love to cook my own BBQ, and I ALWAYS grab as much kimchi as I can.

[mulukidane]

You didn't even put Korean chili or make a porridge! Love your videos but damn, man. Get it together

[pabilly]

I have read that your recipe for kimchi is not authentic kimchi . Well, I prefer your
recipe because not only is it delicious but it doesn't produce slime !!! The other
Korean recipes I have tried all produce disgusting slime . Thank you very much for
this recipe . I will be sure use it often .

[thejojojo]

that looks nothing like real kimchi...lol...but it looks good. ;) lol