for the extra cabbage, it makes amazing pancakes as it gets super sweet when its cooked. I mix flour with garlic powder and a little baking powder and then fry til golden on each side.
That red pepper powder is terrifying!!! I’m glad that there’s affiliate links as I wouldn’t know where to find it otherwise, so thanks for that! Looks amazing, I’m definitely going to try this!
Great work you two! I nearly died when you put all that red pepper powder in! I can't eat anything hot but it looks fantastic and Paul seemed to love making it. Well done team! 😘😘😘
Great video. I also love cheaplazyvegan's recipe. Since I can't find kelp powder anywhere I make my own kelp broth to cook the rice porridge. That also works great. And I also add strips of the leftover radish and some shredded carrot to the kimchi.
@@ThoseVeganGuys the method is pretty much the same but I use different ingredients. I use overcooked rice instead of rice flour for the porridge. Works well for me. I also blend an apple in with the onion and garlic. For extra umami and saltiness to mimick the fish sauce, I use Doenjang (Korean fermented soybean paste). And I salt my cabbage, carrots and mooli all together instead of blending the mooli. I found that blending the rice, onion, garlic, ginger, Apple and doenjang makes the process easier. Check out Maangchi's veg kimchi. Sorry for the lengthy comment, I just love talking about food 😂
I am so glad your post popped up on my feed again. I couldn't figure out why mine was so salty... forgot to rinse off the cabbage. That won't happen again thank you guys again I really enjoy your videos and the food OMG if I can cook half as good as you guys OMG
I'm going to give this a go next week. I am struggling to find chinese cabbage local and don't relly want to be going into Manchester just for cabbage 🤣 I have read that you can use any kind or cabbage/leaf, so will try another type. Just need to have a look around for some jars and I'll be off. Thanks for the inspiration ❤️ x
I love kimchi 🤤 but the recipe I make is not very authentic and also takes about 10 days to ferment!! It still tastes great but i'd love to try Rose's recipe, just need to get my hands on a mooli😂.
This looks Great Kimchi love pickle food and know it supposed to be really good for you Thank you Paul for sharing this Iam definitely going to try this. PS I sent you a message on FB.I hope you get it about the Soya Curls. Love your channel.
Inspired to try this myself! You can make a lovely pickle with the left over daikon as well, Maangchi on yt has a great recipe for pickled daikon, I really recommend it. :3
If you use a jam funnel to fill the jars it's a lot less messy 😁 and you can get Kelp powder from Amazon or your local health food shop should have it 💖
That looks much easier than saurekraut in a lot of ways. I made saurekraut a few years ago and it really hurt my hands from squashing it down. Then it tasted awful so I didn't make it again. 😂
Late to the party guys as I’m fairly new to your channel. I’m making this kimchi next week - for your recipe, how much salt & kelp powder did you use please?? 🙏
@@ThoseVeganGuys brilliant thankyou ..wearing ur itd be rude not to tee ..off to asda in a sec 😂 my son was reading it n i just had to sing those vegan guys ..got the eyeball roll lol
Kimchi will now be a constant in our fridge. Give this a go. X
for the extra cabbage, it makes amazing pancakes as it gets super sweet when its cooked. I mix flour with garlic powder and a little baking powder and then fry til golden on each side.
That red pepper powder is terrifying!!! I’m glad that there’s affiliate links as I wouldn’t know where to find it otherwise, so thanks for that! Looks amazing, I’m definitely going to try this!
Great work you two! I nearly died when you put all that red pepper powder in! I can't eat anything hot but it looks fantastic and Paul seemed to love making it. Well done team! 😘😘😘
You know it's not actually that spicy, more pickled like with a hint of spice.
Great video. I also love cheaplazyvegan's recipe. Since I can't find kelp powder anywhere I make my own kelp broth to cook the rice porridge. That also works great. And I also add strips of the leftover radish and some shredded carrot to the kimchi.
Yeah I'll be adding more veg next time
Pretty sure making your own kimchi is level 9 vegan!😄
Eleven LOL
@@ThoseVeganGuys Aaahahaha!
I love making my own kimchi. Much better than store bought!
Do you use a similar method?
@@ThoseVeganGuys the method is pretty much the same but I use different ingredients. I use overcooked rice instead of rice flour for the porridge. Works well for me. I also blend an apple in with the onion and garlic. For extra umami and saltiness to mimick the fish sauce, I use Doenjang (Korean fermented soybean paste). And I salt my cabbage, carrots and mooli all together instead of blending the mooli. I found that blending the rice, onion, garlic, ginger, Apple and doenjang makes the process easier. Check out Maangchi's veg kimchi. Sorry for the lengthy comment, I just love talking about food 😂
Thanks, great going to try. Love your chakra tee shirt. Thanks again xxx
Thank you. All the stuff in the shops has fishy bits in it. This is great.
Indeed
I've been watching kimchi recipe videos as I'm getting into some Korean foods. I can't wait to try kimchi!! and now it can be vegan yaaaaayyyy!! x
I am so glad your post popped up on my feed again. I couldn't figure out why mine was so salty... forgot to rinse off the cabbage. That won't happen again thank you guys again I really enjoy your videos and the food OMG if I can cook half as good as you guys OMG
ok it's been 3 days turned out awesome thank you
Thanks for making this video. I often have kimchi in my fridge, but I didn't exactly know how it was made.
I'm already addicted
Excellent tutorial. Thanks! Paul, you look good in purple!
I started making my own sauerkraut recently. Might have to give this a go too 😁
Well done guys. It does get more sour over time. By the time it’s 8weeks old it really is quite sour( which is the way I like it) x
I'm going to give this a go next week. I am struggling to find chinese cabbage local and don't relly want to be going into Manchester just for cabbage 🤣 I have read that you can use any kind or cabbage/leaf, so will try another type. Just need to have a look around for some jars and I'll be off. Thanks for the inspiration ❤️ x
We get our Chinese leaf from Sainsbury
Enjoy! Looks great, I’ve never tried kimchi before but tempted now to give it a go! 💚
It's worth making. Gorgeous
Flipping heck Paul I bow to you and your culinary dedication !!! What is the point of salting the cabbage I saw that it shrunk in size.
It forms part of the wilt and pre fermenting process apparently
Yum
Thank you so much! It looks delicious. Will definitely give this a go. 🙏🏼
Please do!
I love kimchi 🤤 but the recipe I make is not very authentic and also takes about 10 days to ferment!! It still tastes great but i'd love to try Rose's recipe, just need to get my hands on a mooli😂.
Thanks for doing this. I bloody adore Kimchi! 😋🤤 I’ll have Jason’s share if he’s not gonna partake 😝
Hay me again LOL I forgot to get fresh garlic, so I am trying roasted. Gives it a light smoky taste.
Kimchi looks bangin! I'm thinking of starting small with a batch of sauerkraut because I'm chilli shy! Haha! 🌶️🌶️🌶️
This looks Great Kimchi love pickle food and know it supposed to be really good for you Thank you Paul for sharing this Iam definitely going to try this. PS I sent you a message on FB.I hope you get it about the Soya Curls. Love your channel.
Inspired to try this myself! You can make a lovely pickle with the left over daikon as well, Maangchi on yt has a great recipe for pickled daikon, I really recommend it. :3
Thank you I was wanting one actually. Used some in a coleslaw but would love a jar of pickled slices. X
You don’t get to be kimchi now cause you fell on the floor 🤣🤣🤣🤣❤️❤️❤️
LOL
If you use a jam funnel to fill the jars it's a lot less messy 😁 and you can get Kelp powder from Amazon or your local health food shop should have it 💖
fascinating - never heard of this before - I might try it but without the scary spices
It isn't too spicy, honestly. Just use less.
@@ThoseVeganGuys frankly paprika sounds about right for my pallete
@@MostlyLoveOfMusic LOL
That looks like a lush few jars of heat . Nice one you two 👍❤️👍
Yes, thank you
Thank you darlings 💖
That looks much easier than saurekraut in a lot of ways. I made saurekraut a few years ago and it really hurt my hands from squashing it down. Then it tasted awful so I didn't make it again. 😂
Does it have to be chinese leaf cabbage ? Can you use a white cabbage? Iv never seen a chinese one in my local supermarket x
I believe you can use others kinds of cabbage or leaf but I haven't. yet.
Fantastic
Late to the party guys as I’m fairly new to your channel. I’m making this kimchi next week - for your recipe, how much salt & kelp powder did you use please?? 🙏
Salt to soak or in the actual paste?
I had to add seaweed powder after and think it was around two heaped table spoons
@@ThoseVeganGuys the paste 🙏
@@ThoseVeganGuys thank you for taking the time to reply, much appreciated. Can’t wait to get cracking with it next week ❤️🌱
I need the kimchi
Also....... Have you ever looked into making Kombucha??? I have a Scoby Hotel, and would happily send you a starter Scoby. X
Not at this point but maybe in the future. Thank you x
ferments seem so healing to the GI - is chili also healing? regardless, you two could make nearly anything and i'll watch.
Do you need the plastic or can I use metal bowls
Use any bowl
What’s the none vegan ingredient in regular kimchi? Never tried it but I wanna try making it now 😁😁
Fish sauce.
31st, but it's not my fault ok! Cuz reasons!
I love making my own kimchi. Kimchi fried rice and kimchi stew is delish. 😋
How spicy is it Paul??? I like heat, but am thinking of making it and giving some to my sister who doesn’t like heat at all ( she’s a Korma ) 🤣🤣 xx
You know it's not actually that spicy, more pickled like with a hint of spice
Look great great video x
Does the kelp give it a strong flavor? I doubt like anything fishy or sea tasting. You make it look so easy.
Not at all, no fishiness.
Is it chinese leaf you use ..im scared to try as i dont like v hot food
It is indeed. It isn't very hot. Much less than I thought
@@ThoseVeganGuys brilliant thankyou ..wearing ur itd be rude not to tee ..off to asda in a sec 😂 my son was reading it n i just had to sing those vegan guys ..got the eyeball roll lol
Delish
It really is.
Oooooooooh