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

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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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Comments

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26 COMMENTS

  1. 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 😅

  2. great easy recipe! Tip: If you want to get away with using less salt then submerge the cabbage into salt water for 6-8 hours. Salt water is fully capable of pulling moisture out of anything with a bit of time. Makes the rinse easier too. Make sure the water is not warm or hot because you dont want to slowly cook the cabbage or water log it. This technique is good if you can only get your hands on large sea salt and cant distribute it around the cabbage enough to cover it. Use as little water as you can get away with

  3. I would value your opinion about kimchi being a cofactor in stomach cancer. I’ve watched Dr. Michael Greger’s videos about how Japanese and Korean citizens have extremely high rates of stomach cancers (6x higher than other countries). There’s something about the high salt content makes the stomach lining more susceptible to the h. pyloric bacteria and it’s ability to cause cancer.

    My daughter has been living on kimchi and rice while attending college here in Utah. She LOVES the stuff. (I’m definitely giving her this recipe!) I’m just worried about how much she’s eating.

  4. This might come across as a bit blunt Derek, and I don't mean this as an attack, but did you check the total amount of salt for the weight of the food?

    Lactic acid fermentation has a risk of botulism poisoning if one doesn't control the salt percentage. Generally you want 2-2.5% salt for the contents including water, or you cannot be sure the lactic acid producing bacteria can outcompete Clostridium botulinum. With 2% salt and (after a few days) a pH dropping below 4.6, C. botulinum cannot survive. It might be OK because of the salty miso paste addition, but you did not discuss the importance of the salt percentage.

    I'm just typing this all because you cannot taste botulism toxin, and while rare, deaths and hospitalizations do happen.

  5. I would love to see videos of you making more fermented foods. I've been making kimchi, pickles, saurkraut, kvass(fermented beet juice) and kombucha for the last few years. I thought my gut health was optimized after just going vegan but now it's like supercharged lol.

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