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’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!

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!

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!).

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.

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!

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.

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 😅

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

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!

Of note (especially given Derek's new year video from a couple weeks ago) is that if you drink alcohol regularly, don't bother with probiotics because you're doing so much damage to your microbiome with the alcohol that they won't really benefit you much or help to regulate things. Regular alcohol consumption is too much of a disruptor. The best thing you can do for your gut health is cut your alcohol consumption down to less than 3-5 drinks a week, or like Derek, cut it out altogether. Then the probiotics and fermented foods can have a fighting chance of restoring your microbiome! Thanks again Derek for another awesome video.

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.

That's amazing Derek! You made it look so simple I can't wait to try it! What a great tip adding the Apple, I never liked the spicy tanginess so that'll help. Thank you, Sunny 🌞

Excellent Idea.

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