FASTEST Kimchi Recipe you will EVER MAKE | EASY HOW TO VEGAN RECIPES (김치)
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- Опубликовано: 18 сен 2024
- LAY HO MA everyone! When I was in South Korea a little while ago for work, I had kimchi everywhere! Its such an incredible dish when you have it fresh made. Join me in this episode and learn how to make kimchi easy and vegan (normally has shrimp paste or anchovies). Let's begin.
Ingredients:
500g nappa cabbage
2 tbsp salt (sprinkling)
1 large piece of garlic
1 medium piece of ginger
1 1/2 tsp salt
2 tbsp steamed rice
1 tbsp cane sugar
1/2 cup water
4-5 radishes
1/2 cup Chinese chives
4 tbsp gochugaru*
*gochugaru is Korean red
pepper powder
Directions:
1. Roughly chop the nappa cabbage and spread out on a baking sheet
2. Sprinkle the 2 tbsp of salt onto the cabbage
3. Place another baking sheet onto the cabbage and put a weight on top. Leave it for about 25min
4. Remove the weights, rinse, and drain the cabbage with cold water
5. Peel the garlic and ginger. Then, place them in a blender along with the 1 1/2 tsp of salt, the steamed rice, cane sugar, and water
6. Blend on high until combined
7. Roughly chop the chives, and thinly slice the radishes. Add to the cabbage along with the red pepper powder
8. Pour the blender mixture onto the cabbage, and mix everything together thoroughly (use gloves)
9. Transfer to a clean glass container and put the lid on. Let it sit out for a day, then transfer to the fridge for storing up to 1-2 months. It will continue to ferment, taste it to find your personal preference
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and RUclips chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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• FASTEST Kimchi Recipe ...
LAY HO MA everyone! Did anyone catch the lettuce pun? hehe
0:03 😂 🥢
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@@KT-pv5dq I missed that😅
🙂🙃🙂
Missed it
I like the way you explain it with simplicity. I had once tried making this when I was in school (we learnt about kimchi in a cultural exchange program). I made a complete mess in the kitchen nd wasted whole lot of cabbage and spices. I still remember my mom beating me with absolute confidence. :D :D Love from India.
Oh damn 🤦🏻♂️😅
"Beating with confidence" got me LMAO
Nyhahaha demn how did you find Napa cabbage in India? I can't find any T_T
Must have cost a lot!
@@leenabarde4204 costs starts from around Rs. 70 per kilo. I make a small batch and since I'm the only one who eats it at my house (cuz it's quite pungent) it lasts me a for almost a year .
😆🤣👏🏻👌👌👌👌
The rice provides starch which feeds the lactobacillus acidophilus bacteria, causing the fermentation needed to make kimchi.
As a Korean, I approve of this comment! 😁 Lol.
This is the first time I have dared to make my own kimchi. It was super easy and DELICIOUS! Thank you for sharing this recipe!
Amazing!! You’re very welcome 🙌🏻👨🏻🍳
Wow! Looks way easier than the traditional way. I think it could be a better idea to increase the quantity of garlic and add one apple instead of adding sugar, if you want to make it sugar free.
동의해요!!👍😀
I love your sense for perfection. This is a very good style.
Oh YUM! I will try this tomorrow!! It sounds better to me than long-fermented Kimchi, because it always tastes too sour to me. This looks fresh and crunchy and delicious with some brown rice, tofu, and broccoli!!! Thumbs up!
Thanks Francie! Actually you’re right, this is a bit less pungent - it’s really nice just had some today 😊😊😊
If you don't want it fermented long, you don't need to.
Watching you make your delicious and easy recipes, with that soothing voice and upbeat background music, is like meditation. And on top of that we get to eat some fab food! Doesn’t get much better than this.
Got a lot of the ingredients for this recipe in my garden, waiting to be harvested. Can’t wait to get started.
Glad you’re here 🥳
I love to see incredible Korean recipes in your channel.
Your recipes are authentic !
👍🏻🇨🇦🇰🇷
Love your channel! You always have good stuff. Thanks.
Thank you as always 👨🏻🍳🙌🏻❤️
As soon as I saw your first recipe, I subscribed! So glad you popped up on my screen. You’re incredible! I’m learning by quick easy instructions that are easy to play back as I follow along! Thanks for your work!
Welcome 🥳 glad you’re here
It’s my second time I come back to this video to remember details. I used to make it more frequently 2 years ago. Now, I live in Asia and can get kimchi at any supermarket/market but I still prefer the taste I make with this recipe. It’s indeed so easy, and it smells so good!
Wow! That is so wonderful to hear ☺️🙌🏻 Happy to be cooking together
I love your recipes. From India to Korea you have it all without the BS. Thanks!
Lol thank you for that 😇
Thank you for this recipe, we have made it at least a half dozen times now, and each time a double batch. We share with our grown children who like it just as much as we do. Kimchi rice & soup are both delicious as well.
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Thank you for this recipe! Most of my friends do not know about kimchi but I have eaten it for years. Hate buying all those jars that I can’t recycle so I stopped buying it. Never thought I could make my own. 💕
I just made this kimchi today and it was by far the best tasting vegan recipe I have ever tried. I can’t wait to try it tomorrow after it ferments. I am not Korean but I have Korean friends and love Korean food. Since going plant based, I have tried many vegan kimchi recipes and even store bought vegan kimchi and have not loved any of them like the non vegan version. Thank you Will.! It was so easy and so very delicious. I didn’t have palm sugar, so I used coconut sugar and I added more gochugaru. I am Latina and I love my kimchi extra spicy!
That’s amazing!! Thank you so much for letting me know 🙌🏻👨🏻🍳 I used cane sugar I think in this recipe? It really is a nice little kimchi jack isn’t it 😬
Great kimchi recipe! I love you used red radishes. It make all the difference. I love your channel. You make everything so simple, and get to the point. Thank you!
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OMG. Easiest kimchi recipe I've seen!!! Will try doing this tomorrow! Thanks so much!
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Oh my my.....I made this kimchi today I can't wait for it to ferment in my fridge overnight......it tastes amazing👏👏👏
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Okay, you had me with the watermelon thumbnail ... and redeemed yourself with the cooked rice in the blender trick. Deucedly clever.
Had a slight hiccup with the thumbnail 😅 but maybe it peak more interest? Lol
This is the most beautiful way I found, classic and easy, I am now making it, thank you 💜✨👌
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I make kimchi on regular basis and love it. My recipe takes about 4 days to ferment it but it’s worth waiting. But I’ll definitely try yours ‘fast version’ as so far you haven’t failed me yet 😉 Thank you for sharing 😊
nice!! this version is a bit lighter and not as pungent the first day :) thanks for tuning in as always :D
THANKS WIL. OLD SALTY 56YR. OLD NAVY GUY WHO NEVER MADE IT TO SOUTH KOREA. I WAS STATIONED IN GUAM, 1987-1989. WENT TO PHILIP HINES, SINGAPORE, HONG KONG, THAILAND. MUCH RESPECT TO KOREA AND KIMCHEE. THANKS FOR SHORT RECIPE! 🇺🇸✌️👍🏻
I made this and it turned out great. It’s pretty authentic. I let it ferment at room temperature for 2 days.
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I like to add Daikon radish to mine....And for the sauce I do not use sugar or rice...I use the end pieces of daikon, fresh, big, spicy pepper, ginger (of course!) and garlic. The secret ingredient, I use, is using about 2-3 grams of Kelp powder. And I let mine sit for about 4-5 days. I have to hide it from my family, or it won't even last 24 hours. My grown kids only want Kimchi for Christmas presents. I make them a very huge batch each. It is our favourite food.
Nice 👌🏻
This is a ‘no fail’ recipe! Very easy to make and very very tasty! 👌🏻
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Best channel ever .. for cooking
🤗
Update on my home work during Christmas holidays. Made the kimchi as I promised to myself and tweaked the spice level to be more and kept all other ingredients as you suggested. Used one full Napa cabbage head and soaked in salt longer - for 2 hours.
Was very nervous as when I finished making and doing the taste test the ginger flavor was strong and also a bit bitter. But everything else tasted okay. Fermented it on the countertop for 48 hours. After 24 hours it wasn't sour and after 48 hours I could taste the sourness and the ginger flavor mellowed down too. SUCCESS!!! Now I refrigerated it. Wow I am so happy and proud :) Thank you chef for the recipe and now I can make the vegan kimchi with absolute confidence!!
Next item to try in my list is the chili pepper oil. Have to go to the Asian store again for Sichuan peppercorns, never seen them before and only know black peppercorn, will have to explore:)
I like your way how to make kimchi....greatings from Slovenia_EU
Thank you!! Hello from Canada 🇨🇦
i love Kimchi
😇
Another amazing recipe👌👌👌I have never made kimchi..surely going to try this..
Thank you!!
Hope you’ll love it 🥳
Lot of kimchi salad resipi I saw . But this one I got best of all.
Thank you!!! Awesome!!! At last!!!...Help for those who make ' too watery 'kimchi !!!! Brilliant!!!!
kimchi "*****" Five Stars!!
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Delicious...will make it...Happy Summer Solstice!
You too Claudia thank you 🙌🏻👨🏻🍳❤️
Once made, how long will it keep fresh in the fridge? Love this channel x
Oh nice, I just made my first batch of kimchi, traditional, yesterday so in jars fermenting! Now I have this one for fast eats later! You really are teaching me so much and I love this food so much more than the American Diet!! God Bless and thanks!
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Ok yes quick and easy ..me likey, will try this one
I was wondering how you'd make vegan kimchi🤔 clever😜
Totally Treen ❤️🙌🏻👨🏻🍳🥬 hope you’ll get to try it!
This looks yummy. Can't wait to make it!
😊❤️
I have just made this with the propper gochugaru,,,Fabulouse. I made more strait away.
Amazing! I like your style 🙌🏻😎
hi Wil, thank you so much for making this recipe... am so gonna do this... I just finished eating the non vegan kimchi ... I love eating it with noodles or just rice ... almost with anything infact....
I know!! I love kimchi with just plain sushi rice 😅
Thank you for precise, instructions. This certainly looks scrumptious & easy. I will give it a try. Wil; any chance you could share with us some more Korean side dishes ?
Hmmm I’ll have to film some new korean dishes ☺️
I will definitely try this....lots of love, your cooking is amazing...
One question did you used black salt or rock salt...?
Thank you so much ☺️ I most often use Himalayan pink salt
This is an excellent recipe. Works beautifully.
Your intro is just fabulous! And deli recipe as usual
Thank you 🙏🏻👨🏻🍳
Absolute game changer! Thank you for your videos!
My stepmom is Korean, so she always had delicious kimchi and rice! Mine’s sitting out. Can’t wait to try it tomorrow!
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Thank you chef....I loved it 😍 ❤ love from 🇮🇳
I made this and just HAD to tell you how amazing it turned out!!!! Will never buy store bought again!!
Your biggest fan from Vancouver.. Lynn 🇨🇦
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Hi Wil! I just stumbled across your channel and I'm so glad I did! I prefer raw vegan food, but my kids like to have cooked vegan foods. I love to make healthy delicious vegan foods for them. Your recipes are simple and delicious! Also, you are very entertaining to watch. Please keep up the great videos and teaching people how amazing, satiating and versatile vegan food can be.
Welcome 🥳 glad you’re here
Thank you for a fabulous channel! Do you know how to make chinese cucumber salad? Would love a tutorial 😍 - Greetings from Sweden 🤗
Thank you Isabella 🙌🏻👨🏻🍳 hmm like a spicy one? ❤️
@@YEUNGMANCOOKING yes!
Have to put that on my to film list 😊
So inspiring and kind. Thank you!
I was looking for a vegan kimchi recipe, and I knew I could count on you Wil lol thanks!
في الخلاط
١ ثوم
اربع قطع ٤ جنزبيل
ملعقه ونص ملح
١ ملعقه سكر
نلعقه ونص رز لزج متوس
كوب ونص ماء
في الخلاط
ثم قطع شراح فجل
تقطيع كبير بصل اخضر
ملعقه فلفل باود
وضع الخليط فوق الخضار
Definitely trying this though I have never seen cabbage so beautiful 😍
I can’t wait to try making this! Thank you Wil 😁
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Thank you for posting this! I have tried and failed so many times at making kimchi!! This looks simple... I will try one more time!! Thanks for the inspiration!
Let us know how it goes 🥳🙌🏻
Love this thankyou, so much simpler than some I've seen. It took me 2 days to make my last batch following another youtuber. I loved it ate it really quickly. I'm struggling to get Korean pepper 🌶 powder, what can I use as a substitute ?
Thank you Will!!
You’re welcome ❤️❤️❤️
Fantastic!
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That kimchi looks amazing!
Thanks deeply for sharinG your Yummylicious receipe!!!😍I am going shopping tommorrow to make it thiS weekend!!!✌🌹☕🍵☕
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@@YEUNGMANCOOKING 🥳🥳🥳
brillant vegan kimchi sauce 👏👏👏👏
Missed the lettuce pun, Chef may need a vacay in FL. You're welcome . 😊
Thank you for this recepie I was checking so many channels ppl r telling diff diff ingredients I thought could not make it as I don’t use those ingredients even if I buy n u r channel came to my mind n there I go now I can try my kimchi recipe Indian version though 😆 love 💕 your channel and videos I am a vegetarian I find your channel very useful
Thank you, I will make this soon to make the recipe you uploaded today.
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this is easy wow
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Hey Will! Im going to try this definitely but is it possible to substitute Chinese chives with something else?
It can be green onion or onion, it just add extra texture , flavor and garnish :)
Yup green onion will work, it’s really just in addition to the cabbage and not crucial 😊😊😊
I had given up on making anything fermented as I have ruined every attempt at it. However this is one I don't think I can ruin. I will definitely be trying this soon.
The watermelon in the thumbnail really threw me off 🤣 can't wait to try this recipe!!
Had a hiccup with that lol it’s fixed now 😅
Your video pop-up and of course, I had to click on it. So kimchi. It took me like 500 years to decide if I like kimchi or not and then it must have taken another 500 attempts in eating it, savouring it and flirting with it and finally come to the conclusion that I do like kimchi but not overly obsessing over it. Maybe it is a love-hate thing (LOL). Anyhow, thank you for your video and you made it so simple, I shall have a go at it :)
All good lol perhaps it is an acquired taste type thing 😅
I love kimchi sooo much and I really like the idea that you don’t use fish sauce in yours. Wil. I have a question will it still ferment without the fish sauce? I’m new to Asian cuisine and just wanted to know. I love your kimchi and I want the benefits of it as well. Oh and I really miss your smoked knives 🔪 at the beginning of your past introduction 😂. 🙋♀️👏🏻💃🏼👩🍳🔪😋🐶❤️🐶
Lollll smoking knives haha yup it will still ferment, I would eat it within 2 weeks max tho cause it gets preeeeety strong after that 😅
In the UK, our supermarkets seem to have started stocking substitute
You are just wonderful, am from India, what should I use instead of gochugaro chilli powder
Hmm I’m not sure if chili powder would work... 🤔
It’s available in amazon in India. Or you can use Kashmiri red chili powder. That is the closest alternative
I made kimchi & used kashmiri red chilli powder in the place of gochugaru (use a generous amount), it turned out to be really good!
You can use general dried red chilis and remove the seeds for the few to half of pieces, it'll be less spicy. And the main thing is to toast the chilis to make them have smokey flavor.
@@kayyoung7388 okay, I'll try that as well.
WOW! almost instant kimchee! not nearly enuf garlic for me tho
ps... I also love some fresh chopped ginger root!
You might want to add some Yakult or other probiotic drinks (which also contains Lactobacillus bacteria) to add sweetness and flavor to the kimchi. That's what my friend shared to me.
Have had no luck making kimchi, will be trying this method! I will be sure to get me a 🍉 😂I was giggling when the watermelon came into the vid ‘twas so random😋
Please let me know how it goes 🙌🏻👨🏻🍳 lol watermelon is liquid courage 😊
Thank you for this recipe!!! I wonder if this will pair well with pickled daikon and carrots on top?🤔
Would be worth the try 🙌🏻
One suggestion - Type
the name of the ingredient in screen corner whn you say it, sometime it is not very clear. Thank you
Will (no pun intended!) leaving this out for longer than 24 hours improve the taste? or is 24 hours the limit? and thanks for your great videos!!!
I find 24 hours solid is pretty good but it will get stronger if left out longer. When kept in the fridge it’ll get stronger as well but slower ☺️
@@YEUNGMANCOOKING Xie Xie Wil
Interesting you didn’t add chilli pepper to the blender mix? Any reason?
Ok... I hope I am not the only one that hoped the watermelon was somehow going to be in the kimchi to... nothing better than a classic...but it did peak my interest lol
The Discount Vegan : I was so excited I didn’t even see the word kimchi 😱😂🤣💀
@@DK-qj7cr HAHAHHAHA true. It took me a cpl seconds to LOL
Little hiccup with the thumbnail 😅😅😅 will fix it soon.
@@YEUNGMANCOOKING no stay witht the thumbnail 😂 more people need to see this recipe
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This looks delicious 😋 Can’t wait to make it.
Just had some today with some good ol rice 🍚😊
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1:32 had me going to continue watching the video haahhaha
Can you show how to make the real fermented one?
HA!..got the 'lettuce' pun...
I must try this!
Can it be kept out longer than one day (say a few days) to speed up the fermentation process a bit more, or is it best to put it in the fridge and be patient? I personally like very pungent kimchi.
How long does it last when stored in an air tight container?
"YES!"
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😲😲😲😲😳😳😳😳 wow
LOL! Weight it down with a huge water mellon! Good thinking!
I have Korean chili paste, I guess I can use that too ?
do you have a recipe for actual fermented version too?
Not yet 😅
This will get fermented if you leave it out for a few days. I just salt the cabbage and leave it for three hours or so.
Very excited to try the homemade kimchi. Would love your book but $50 is pretty steep. Do you provide any discount codes?
Super recipe my friend ! i love KIMCHI !!
thanks for sharing. big like86/sub :)
❤️❤️❤️ welcome! Glad you’re here 🙌🏻👨🏻🍳
What do you do with this? Store it.. How long? Just eat as is? Don't know if I can get Korean pepper in my supermarket
Can I do more garlic ?
What can I use instead of napa cabbage? There aren’t any Asian supermarkets around where I live. Would regular cabbage be okay you think?
Can you use frozen vegetables to make kimchi?