Vegan Easy Kimchi

Share it with your friends Like

Thanks! Share it with your friends!

Close

There is no fish sauce or shrimp paste in this Easy Vegan Kimchi. Simply mix a few kinds of vegetables with the sauce, and let nature do the work for you!

The written recipe:http://gourmetvegetariankitchen.com/2020/05/16/vegan-easy-kimchi/

A few more fermented food videos:
Homemade Korean Soy SauceHomemhttps://youtu.be/st15d9FGPLw
Homemade Apple Cider Vinegar https://youtu.be/tPD148aV1Js
Lacto Fermented Vegetables https://youtu.be/ZjzLFw7jTRE

Music:
Journey in the New World by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/258/journey-in-the-new-world
Artist: http://www.twinmusicom.org

Laid Back Guitars by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1100181
Artist: http://incompetech.com/

I highly encourage you to repurpose and use what you already have. If you can’t, try to look at garage sales and second-hand stores first. If you still can’t find something and need to order it online. Here is the link to my Amazon Storefront where you might find what you need.

Kitchen Essentials: https://www.amazon.com/shop/gourmetvegetariankitchen
DISCLAIMER: This is an affiliate link, which means that if you click and buy the products via the link, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for your support!

Comments

Gourmet Vegetarian Kitchen says:

Despite the difficult time we all are having, spring is here and there are local fresh vegetables everywhere. It’s time to calm down and make this vegan easy kimchi. I hope you are staying healthy and safe.

DR GREEN OFFICIAL says:

Isn't kimichi vegan anyway

whereto? says:

Thanks so much for your amazing videos! I am learning a lot from you! This one is soooo creative! I'm very intrigued about using Kombu. Have never seen it in Kimchi, so I will definitely try it. I think when making Kimchi, chilli powder is the most important ingredient. I've been living abroad for so long, and always make my own Kimchi. But good chilli powder is hard to find. So I usually grind fresh chillies instead which make Kimchi super hot! Also my mom always uses some puree from kiwis, apples or pears to sweeten Kimchi instead of sugar. I love Kimchi, and I love your recipe! xx

whereto? says:

Thanks so much for your amazing videos! I am learning a lot from you! This one is soooo creative! I'm very intrigued about using Kombu. Have never seen it in Kimchi, so I will definitely try it. I think when making Kimchi, chilli powder is the most important ingredient. I've been living abroad for so long, and always make my own Kimchi. But good chilli powder is hard to find. So I usually grind fresh chillies instead which make Kimchi super hot! Also my mom always uses some puree from kiwis, apples or pears to sweeten Kimchi instead of sugar. I love Kimchi, and I love your recipe! xx

BeaunaturelleFeb11 says:

Jeem thank you so much for this video. I'm trying to incorporate more probiotics into my diet, and this looks so easy compared to some I've seen.
I just wanted to confirm that the chilli flakes is Gochugaru is that right? Thank you.

Steve Raman says:

excellent info keep it going wish you a happy new year 2021

Котъ Баюнъ says:

Thank you very much🙏🏻🍀💚Kimchi is my staple food😋

Huang Yanping says:

Thank you 😊 for your sharing🙏

Rosenbeck says:

I love your videos and also that you don't talk. It's like meditating cooking 👌🏻

N says:

Please publish video at least in a week.

Chintan Matta says:

Watching you cooking is like meditating 🧘‍♂️ 🙏

Roxana Gutierrez says:

Hi I love your recipes and I would love to make this but where I live there is no way to find or buy the kombu, can I make it whitout it? Im guessing the kombu is used instead of the fish sauce normally used. I can live without fishy savor but not sure if the absence will affect the fermentation process. I have nori sheets ( the ones for making sushi) if that helps 🙂

Teck Teo says:

You shoudn't throw out the vege brine because that is gold. Use that instead of the kombu liquid. Without kombu will have enough taste.

Myrna Suplito says:

Thankyou very much

Sunshine Awee says:

Does this lasts long like more months?

alida henning says:

Mmmmm look divine ❤️

Nobby Whey says:

You have a great series of fantastic recipes. What's wrong with people, 8+K hits? Or did Google strip you off some nots? Love watching your videos, pity though I can't thumb you up only once. 😉
Q: Instead roasting (which does take the 100% raw off it), could I also just dehydrate? I know roasting gives it that additional flavour but, you jeopardise the raw status.

Alma Gonzales says:

Thank you so much for sharing. God bless u always.

Tata Si says:

Por que cortó el repollo? He visto mucha recetas de kimchi y salan las hojas de repollo primero y luego a gran entremedio los otros productos veganos o no. Parece mas vegetales fermentados.

Stephanie Campos Chávez says:

Delicious!!!!! Nice recipe ! try to do it at home …

Write a comment

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.