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I've never had kimchi before, any kind, anywhere. I kept waiting for someone to comment about the heat level. If made to this recipe, on a scale of 1 to 10, 10 being the hottest, how spicy is this ???
I want make the vegan version because the regular version has fish sauce and omg every time I open the fridge I’ve bought vegan kimchi before and I think it tastes better
Hey guys i wanted to ask something actually i went to our local asian store and they didn’t had the korean chili powder instead of that i bought korean red pepper paste (gochujang) is there any way i can make kimchi with the paste or any alternative to the pepper powder
I made this a year ago. It tasted so good but I couldn't eat it all myself, it really makes a lot. I've added a link to the Amazon shopping list I made before making it. Unless you are a huge Kimchi fan, you should have 3-4 friends who will help you. The video is perfect instruction. I had never made it before and each step went exactly as described. https://www.amazon.com/hz/wishlist/ls/2KR5JVF2C6G14?ref_=wl_share
im trying not to eat white rice. all the recipes i see have rice. do you know if it can be substituted or not used. thank you for sharing this. blessings
I gotta day this is the best authentic healthy vegan Kimchi ever as a korean! I don’t use sugar when I make kimchi, instead I use apple or pear (Asian pear preferably but I had a good result with western pear) or both. Using cooked rice instead of using glutinous rice flour is one of tricks Koreans use:) as well as the seaweed! We use different seaweed called Chung-gak but Wakams is a good idea! I’ve seen people use miso these day for umami taste to replace fish sauce. I like to use veggie broth to make paste as well as soy sauce ( preferably Joseon soy sauce; Traditional Korean soy sauce for soups due to its saltier and more clear colour, often used in Temple style kimchi which is completely Vegan). Hats off to your awesome work ! 🙏😍
Nice, thank You
I make this recipe many time,easy and taste great,thanks so much
I've never had kimchi before, any kind, anywhere. I kept waiting for someone to comment about the heat level. If made to this recipe, on a scale of 1 to 10, 10 being the hottest, how spicy is this ???
Any other type of cauliflower will work or not ?
I want make the vegan version because the regular version has fish sauce and omg every time I open the fridge
I’ve bought vegan kimchi before and I think it tastes better
Is it possible to make kimchi without the chilli flakes?
How long can it last until it expire???
Hey guys i wanted to ask something actually i went to our local asian store and they didn’t had the korean chili powder instead of that i bought korean red pepper paste (gochujang) is there any way i can make kimchi with the paste or any alternative to the pepper powder
Not vegan but just looking for a healthy kimchi recipe. Thanks!
Can I leave the rice out and still make it as instructed ?
How long do they last in the fridge?
The seaweed was so cool! Making this soon
I made this a year ago. It tasted so good but I couldn't eat it all myself, it really makes a lot. I've added a link to the Amazon shopping list I made before making it. Unless you are a huge Kimchi fan, you should have 3-4 friends who will help you. The video is perfect instruction. I had never made it before and each step went exactly as described. https://www.amazon.com/hz/wishlist/ls/2KR5JVF2C6G14?ref_=wl_share
Cooked rice ….please tell me what happened if it does get off ……?
man 안녕
horrid horrid background musak silence is golden couldnt watch
Definitely going to give this a try!
I hope that bug wasn’t a non native species.
im trying not to eat white rice. all the recipes i see have rice. do you know if it can be substituted or not used. thank you for sharing this. blessings
The seaweed effect wow nice
I love that you saved the bug. 💓
I gotta day this is the best authentic healthy vegan Kimchi ever as a korean! I don’t use sugar when I make kimchi, instead I use apple or pear (Asian pear preferably but I had a good result with western pear) or both. Using cooked rice instead of using glutinous rice flour is one of tricks Koreans use:) as well as the seaweed! We use different seaweed called Chung-gak but Wakams is a good idea! I’ve seen people use miso these day for umami taste to replace fish sauce. I like to use veggie broth to make paste as well as soy sauce ( preferably Joseon soy sauce; Traditional Korean soy sauce for soups due to its saltier and more clear colour, often used in Temple style kimchi which is completely Vegan). Hats off to your awesome work ! 🙏😍
Half Chi