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

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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!

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!

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.

I wanted to mention that kimchi will keep for waaaaaayyyyy 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 😉😉

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!).

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!

This video is life-changing! It took the mystery and my apprehension out of making kimchi. I’ve made several batches after watching this video, all of which have turned out fantastic!

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!

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.

Your videos are so pleasant to the eyes and ears ❤ Thank you so much! I can’t wait to make this !

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!

Hi Derek! Thank you so much for sharing all your recipes for free! Really appreciate! Love you guys ❤😁

Thanks for the video! I’d love to see a day in the life video, and the full day of eating ones. I’ve also really enjoyed your motivational ones and how you shared your story as well. Thanks for always putting out solid content!

Great video. Love these and also what I eat in a day that you make. Thanks heaps

Love your content! Thank you 😊 My favorites are your recipes👍🏻

Adding the seaweed is great addition!!! I will be adding it from now on! Thanks for all your sharing and really appreciate it 🙏

You are amazing!! I can’t wait to try it out!!!

Definitely trying this today. Thank you for this video.

Love your videos! Keep them coming. 🙏🏻