How To Make Vegan Kimchi At Home! | Easy & Delicious

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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[la]

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!

[muenchhausensyn]

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!

[peacefulgarden]

I wanted to mention that kimchi will keep for 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 😉😉

[LeeAnnahsCreations]

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!*

[darrellspraggins]

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.

[michaelham]

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.

[elil]

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!

[aking]

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.

[obsidiantain]

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!).

[claireariola-heinisch]

I try so many different kimchi recipes but this one is one of the best so far💗 thnx a lot for sharing 🥗

[helpfulcommenter]

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.

[shelydon]

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

[huuuuuugu]

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!

[dailyencounterwithchrist]

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

[I_am_Maio]

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 😅

[simonewright]

Looks so good and easy to make...yu.m..

[caitlinh]

I love longer full day of eating videos that incorporate a little activity and/or outdoor adventure (really love the outdoor stuff!) + Crystal + kitties :)

[mikeskylark]

Full days of eating & travel vlogs are BEST

[HomeIsWithMe]

Motivational videos if you’re inspired, are tops!