LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get started with cooking today www.yeungmancooking.com happy cooking 🥳
Love your videos and video style, got your masterclass sushi course and the first two of your cookbooks. Although, I have a hard time not just going ahead and making your green dragon rolls. They remain my favorite and my mother loves the mixture to make vegan pimento cheese sandwiches by adding chopped pimentos to the filling. 😉 Maybe for your sushi class, you could add some to temaki or a different type then classic rolled sushi? That said, I'm concerned about the stomach cancer of the populations that eat kimchi according to Dr. Greger's nutrition facts. Is there any way to make this recipe with lower sodium or use a lower sodium substitute than salt❓ Also, is there a good substitute for oil in some of your recipes? Maybe boiling cornstarch with water to get the same sticky effect❓ I would love to make your chili oil recipe but unfortunately I cannot find a sugar-free brand of Korean chili paste nor a good recipe to make my own at home using something like erythritol. Could you one day show a recipe on how to make a sugar-free substitute incorporating sugar and oil free methods❓ While I am now vegan for ethical animal reasons, I started for health concerns, and a large number of seekers of recipes share this trait. Again, thank you for your effort in your videos, attention and elaborate descriptions to the taste of your excellent recipes, and innovation in culinary art. No doubt, like other entrepreneurs there's also a, hopefully, healthy amount of stress and obsession involved as well, which likely goes unrecognized or underappreciated. I hope my comment inspires you to explore further down the path of newer, healthier and challenging innovations toward future recipes unique to your excellent talents. 🙂
huhuhu I’m Korean here! thank you for featuring this food. for me it is an important step to leave Chinese cabbage for more than 6 hours or something (could be more) after spreading enough salt until the cabbage gets watery and kind of shrink the volume. could say it’s more a real Korean traditional way. but it’s always nice to see people’s own way and their uniqueness for exploring this food ❤
The numbers and taste buds don't lie. I didn't know that it was so quick and easy to make Kimchi. I appreciate your videos of how to make basic condiments and dishes because the price of food is ridiculous. You always seem to know what interests us with your timely and delicious recipes. Thank you.
I've heard some people complain about how store-bought kimchi is so expensive when it's made with relatively cheap ingredients. Well, what you're paying for is the labor. There are no kimchi making robots. It has to be made mostly by hand. So you're paying mostly for the labor. Ya know?
I just made this again for the second time. I did a double batch this time because the kimchi lasted less than a week last time. I LOVE this recipe! Thanks for the video.
Absolute best instructions to make kimchi. I do it over and over and it never fails IF you follow the steps in the video.I tried other versions before with mixed results.
First I learned to make gochujang and now kimchi thanks to you! After watching many other kimchi-making videos, I always got overwhelmed & unmotivated to actually make kimchi at home. But after watching this video, I actually want to make kimchi now. I really appreciate your talent for teaching me how to cook using simple, easy steps. Please post more videos on other Korean dishes (and side dishes too):)
I like the non-spicy version better myself and make Baek Kimchi with the following: Napa Cabbage Daikon Radish Pink Lady Apple D'anjou Pear Carrot Spring Onions Ginger The sweetness of the apple and pear balance out the spice profile of the ginger and garlic (and radish, if it's on the spicier side)
Thank you for posting this non-spicy alternative recipe! I have a ridiculously tender mouth and find most spicy food to be a painfilled experience. Do I follow Will's method using these non-spicy ingredients?
@@heatherinparis Yep! The overall principle is an anaerobic ferment just like Will's, but I don't grind the ginger and garlic - I just slice them thin. If you would like my favorite recipe, it's from the Living Food Project: ruclips.net/video/AmrQwEPjcnk/видео.html Sorry for sharing another channel, Will, but this recipe is awesome. You'd appreciate it too.
I love Kimchi. Last December I didn't have white radish and replaced it with beet root - everybody loved my "Christmas edition" of Kimchi. Thank you for this recipe - I especially like that I can replace the process of cooking paste with rise flour with much simpler procedure (mix cooked rice and other ingredients in a blender). What a great idea! I cannot wait to try your recipe.
I've made kimchi only twice before but it was much more work. You've made it appear much less daunting. Since we love kimchi so much (and really do not like the commercial stuff in jars at the grocers) I'm going to make some tomorrow! Thank you so much.
So glad that you are continuing. Loved your show and made your recipes almost every week. I live in Toronto and it was difficult to fine black bean lentils at cheaper price than Amazon. Got them in the east Indian on Gerard. Please let us know where you get all your cooking stuffs. BTW I i got the containers at Costco. They were made in Canada PBA free and dishwasher safe. Please continue inspiring us !!!!😊❤
We have kimchi every other day on the days we don’t have kimchi we eat sauerkraut. Both cost a lot of money to buy prepared. Summer is coming and we are slowly preparing our garden….it’s time I learn how to ferment these vegetables and make both kimchi and sauerkraut…you make it look so easy!
Your videos remind me of Babette's Feast, 1987 Danish film. I've always been vegetarian, and though this film has glimpses of livestock, nothing graphic. But it's the most beautiful film I've ever seen, it's all about a dinner in the 19th century. ❤️🙏
Tried this, just opened it today. The family love it. The only thing I could not get hold off was the lo bak. Think it must be out of season. Love from the U.K.
Oh thank you for this recipe!! My sister loves fermented/pickled and spicy foods but is allergic to seafood. With pretty much all the kimchi recipes I find having shrimp paste and even fish sauce I haven’t been able to make her any kimchi (one of my favorites) for her. So thank you so much for helping me give her a new food to enjoy 💚💚💚💚💚
Great video!!!! I have been spending sooooo much money buying incredibly delicious kimchi from a Korean stall at my local food market and would just love to start making it myself. This is so helpful
OMLORD!! UNBELIEVABLE!! IT LOOKS LIKE SO DELICIOUS IT SEEMS TO ME EASY TO MAKE SO I WILL MAKE DEFINLY AND SEE IF IT WILL BE LIKE YOURS. THANK U FOR YOUR GENEROSITY TO SHARE.👍👏
I have a food buddy at work and he loves the fermented stuff like kimchi and sauerkraut, etc. I'm not so sure... But I've bought all the ingredients to make kimchi for us this weekend cos I'm really curious now thanks to your soothing videos. You're like the Morgan Freeman of vegan food 🥑🥝😊 to me, mate! Love your relaxed demeanor. I've been on a plant based diet now for two months and lost 10 kgs! Also no alcohol helps! Feelin' good 👍!
Ohh yes! This is a very good mixture of ingredients. That cabbage is so very beautiful. I do enjoy small bowls of kimchi to have as a small meal. Thank you for this bright recipe! Be well.
Looks delicious, can’t wait to make it. Have a question: If I can’t find the gochugaru, will be ok to replace with chili powder? As always I enjoy your recipes n the way you deliver them. Thank you ! 🌺
The kimchi looks beautiful and delicious! The cost savings will entice me to try making my own at least once. Thank you for sharing this wonderful recipe.💕💕
@@ThingsILove2266 I'm not sure I understand (english is my second language). Do you ask if I let it ferment before putting it in the fridge? To that, the answer is yes. For 1 to 4 days, depending on the temperature. Please let me know if that's not what you asked!
Will, I have a friend who is from the Philippines. She used to make kimchi among other things. She didn't think I would like it, but I loved it. She wouldn't tell anyone how to make it. All she would say is that it was Korean. This was before the internet so I couldn't just Google it. Life has kind of gotten in the way since then, so thank you for this recipe.
I have only had kimchi once and loved it. I checked online for the two stores in my area that carry it- one product had a very low rating for $4.88 for 16 oz while the other had no rating for $6.88 for 14 oz. While I can get the nappa cabbage locally, I can’t get two of the other ingredients. This is in Piedmont NC, an hour from the nearest Asian market. Looks like I will be making a shopping trip soon. Now I’m craving kimchi! I get cravings for pickled foods; very strange. Now that I am only an hour away from the Asian market I hope to learn to cook more exotic Asian recipes- like kimchi. Your instructions are so easily followed it will be enjoyable to try. When you opened your cabinet to get the pepper flakes, I thought “I need him at my house!” Maybe you can each us how to organize a kitchen like a pro! I am already a subscriber but will be looking at more of your catalog. Thank you so much!
@YeungManCooking.1 You are sooooo good! Thank you!! I am on the mend from a muscle wasting disease. Your method of presenting has inspired me to be better about going without animal products. Delighted & thank you for all your work!
It would probably be easier for me to make kimchi myself than it would be to find it in our supermarkets here in the UK, Wil. It looks like a fun process, anyway! I love learning new things and I'm so pleased to have this recipe available from you. Thank you.
Actually if you go to any large Tesco store and look under their oriental section, you will find small jars of vegetarian kimchi on the shelf next to the Japanese condiments. Admittedly you do need to do a bit of searching but they are there
Yes definitely, I have just made a batch myself as found a tiny tin of kimchi from a Korean supermarket and it was £3! I'll have that as a snack while I wait for my huge jar of kimchi to ferment 😂
I love using Korean radish (mu) for its sweetness - the greener the top half, the sweeter! I always wondered if daikon had a similar trick, since unfortunately I've ended up with some spicy or bitter picks. Any white radish in kimchi is non-negotiable though, a highly complementary layer of flavor and crunch 😍 I'll definitely try a red radish mix too!
Nice idea of just using rice instead of going looking for rice flour. I had made rice flour by just grinding the rice. 5 days of fermenting is quite long. Most recipes call for 1-2 days.
I just made this and today (my birthday) was the big taste test… I love it!!! Quick and easy and satisfies my Kimchi Craving. Thank you again Wil for another great recipe….💕 Lynn YVR 🇨🇦
I just bought napa cabbage & carrots at the farmers market for this very purpose. It will be my second time making kimchi so this video is very timely. Yum!
A great simplified recipe for Kimchi! I always thought we have to squeeze out the extra water from the cabbage before mixing it out with the rest of the ingredients, apparently not the case. Thank you!
I made this with just 1 amendment of adding vegan fish sauce......and OMG, it came out unbelievable. I followed your recepie to the T and thank you for making it special simple🙏
Love kimchee & have found & bought organic kimchee, with no preservatives , simple ingredients like your recepie! Pricey, but worth every bite😋 Now I can make my own, with your awesome no preservatives, easy, simple recepie ! Mahalo 😁🌺🏄♀️from Hawaii
I watched a lot of kimchi video recipes, looking for an acceptable one for myself. I just wanted to repeat Yours. Thank you. Prosperity to you and your channel
I am making this recipe right now. All I have left to do is to mix the veggies with the paste and put it into jars to ferment. Thank you for the video! Can’t wait to try the results!
I have made many of your recipes, I have enjoyed them so very much. Finding vegan recipes, that are true vegan is rare. BUT YOUR RECIPES ARE OUTSTANDING ! they are easy to follow, easy to make, I will get your book, next week Thank you
That looks amazing. I like to replace sugar with an apple or even pineapple (which gives it a tanginess). Now, this makes me crave kimchi! And kimchi juice is great for Kimchi Bloody Mary!
I made this recipe. Wonderful!!!!!!!!!!!! The way you massaged and packaged is good-having just moved back to China, I did not have jars. I dumped everything in a zip loc. Easy to massage, easy to monitor gas production, no gloves. Just a lazy way.
Hello Will! Just found your channel today & immediately subscribed, thank you. I must apologize that I could not understand what you called the white veg added after the red radishes. To me it looked like Daikon radish, is that what it is? I noticed some of your other recipes include ingredients lists in the description. That’s REALLY helpful for someone with old ears like myself. Thanks for your soothing, spicy, delicious channel!
Welcome and happy to be cooking together 🙌🏻 That is correct - all ingredients and directions can be found in the description are of each episode. Keep well!
A quality video as usual. Thank you. One question, you mention it will keep in the fridge for 1-2 weeks. I've kept mine (homemade too) for much longer than that, probably 1-2 months as I made a large batch. Is there any reason this is contraindicated?
Omg I was just looking up vegan kimchi recipes this morning and now you upload this!!! And last time I was looking up vegan onigiri and that same day you uploaded your video. So weird!!! 😂
Lol the pun in the title captured my attention! Your videos are always so calming and inspiring, I've made a few of your recipes and they were all delicious 😋
I need to make more Kimchi as I am running low. Such a yummy snack and so good for you. Definitely want to try this spicy version, I got some gochugaru left from chili oil. Omg my husband spilled all my chili oil last night btw.....I was so upset lol. Guess its time for more of that too!!!
oh dear, can't believe that after few days being your subscriber, you're putting a kimchi recipe! I absolutely love kimchi!!! 🤸🏼♀️ Maybe I will dare to make it myself for the first time ever...
Several times while watching you prepare food I’ve wanted to tell you about funnels used for canning. They fit regular and wide mouth jars and cost very little. I use mine all of the time not just when canning 💕
Best not to close the lids too tightly to allow the gases to escape (while fermenting, it could overflow or create too much pressure) And all good to sub for a preferred crunchy alternative 👌🏻
May sound like an odd question, but here goes. Once you make your initial batch, is there any problem with throwing in leftover veggies (like broccoli, carrots, etc.) into it to get picked as well? I want to try this with small, less-than-single-serving bits of leftovers. Thanks & keep up the great work!
Loved your quick and delicious simple recipe. 😁😁. However I would leave cabbages sit for a while ( like 2 to 4 hours , and flipping it . ). I would add carrots, ginger, scallions or garlic chives . Instead of sugar, I would add apples sauce or pears. I don't like my kimchi too spicy, so I would add only 1 Tablespoon of Korean hot pepper. Making kimchi is always cheaper than buying it. Thank you for sharing your recipes .😘😘🥰🥰.
LAY HO LAY HO 👋🏻 I hope you’re keeping well and cooking well! If you’re new to the channel here, welcome! Be sure to pick up your free ebook that has 5 super easy plantbased recipes to get started with cooking today www.yeungmancooking.com happy cooking 🥳
Love your videos and video style, got your masterclass sushi course and the first two of your cookbooks. Although, I have a hard time not just going ahead and making your green dragon rolls. They remain my favorite and my mother loves the mixture to make vegan pimento cheese sandwiches by adding chopped pimentos to the filling. 😉
Maybe for your sushi class, you could add some to temaki or a different type then classic rolled sushi?
That said, I'm concerned about the stomach cancer of the populations that eat kimchi according to Dr. Greger's nutrition facts.
Is there any way to make this recipe with lower sodium or use a lower sodium substitute than salt❓
Also, is there a good substitute for oil in some of your recipes? Maybe boiling cornstarch with water to get the same sticky effect❓
I would love to make your chili oil recipe but unfortunately I cannot find a sugar-free brand of Korean chili paste nor a good recipe to make my own at home using something like erythritol. Could you one day show a recipe on how to make a sugar-free substitute incorporating sugar and oil free methods❓
While I am now vegan for ethical animal reasons, I started for health concerns, and a large number of seekers of recipes share this trait.
Again, thank you for your effort in your videos, attention and elaborate descriptions to the taste of your excellent recipes, and innovation in culinary art. No doubt, like other entrepreneurs there's also a, hopefully, healthy amount of stress and obsession involved as well, which likely goes unrecognized or underappreciated.
I hope my comment inspires you to explore further down the path of newer, healthier and challenging innovations toward future recipes unique to your excellent talents. 🙂
so do you eat any meat Yeung man? i eat meat but this dishes are awesome and wholesome. thank you
huhuhu I’m Korean here! thank you for featuring this food. for me it is an important step to leave Chinese cabbage for more than 6 hours or something (could be more) after spreading enough salt until the cabbage gets watery and kind of shrink the volume.
could say it’s more a real Korean traditional way.
but it’s always nice to see people’s own way and their uniqueness for exploring this food ❤
🙌🏻
Would you do that in the fridge or on the counter?
I love that this is vegan friendly with no fish sauce, I am definitely trying this Thank you ❤🥰 I love kimchi and rice.
Happy cooking and enjoy!
The numbers and taste buds don't lie. I didn't know that it was so quick and easy to make Kimchi. I appreciate your videos of how to make basic condiments and dishes because the price of food is ridiculous. You always seem to know what interests us with your timely and delicious recipes. Thank you.
I've heard some people complain about how store-bought kimchi is so expensive when it's made with relatively cheap ingredients. Well, what you're paying for is the labor. There are no kimchi making robots. It has to be made mostly by hand. So you're paying mostly for the labor. Ya know?
Great point 🙌🏻
I just made this again for the second time. I did a double batch this time because the kimchi lasted less than a week last time. I LOVE this recipe! Thanks for the video.
Wooo! So great 🙌🏻
Absolute best instructions to make kimchi. I do it over and over and it never fails IF you follow the steps in the video.I tried other versions before with mixed results.
Glad you found it helpful 😊
First I learned to make gochujang and now kimchi thanks to you! After watching many other kimchi-making videos, I always got overwhelmed & unmotivated to actually make kimchi at home. But after watching this video, I actually want to make kimchi now. I really appreciate your talent for teaching me how to cook using simple, easy steps. Please post more videos on other Korean dishes (and side dishes too):)
I like the non-spicy version better myself and make Baek Kimchi with the following:
Napa Cabbage
Daikon Radish
Pink Lady Apple
D'anjou Pear
Carrot
Spring Onions
Ginger
The sweetness of the apple and pear balance out the spice profile of the ginger and garlic (and radish, if it's on the spicier side)
Sounds like a yummy alternative 👌🏻
Thank you for posting this non-spicy alternative recipe! I have a ridiculously tender mouth and find most spicy food to be a painfilled experience. Do I follow Will's method using these non-spicy ingredients?
I was thinking of adding apple myself too, instead of sugar and to add a unique flavour 😋- glad to hear it works well just as I imagined it would!
@@heatherinparis Yep! The overall principle is an anaerobic ferment just like Will's, but I don't grind the ginger and garlic - I just slice them thin.
If you would like my favorite recipe, it's from the Living Food Project:
ruclips.net/video/AmrQwEPjcnk/видео.html
Sorry for sharing another channel, Will, but this recipe is awesome. You'd appreciate it too.
I love Kimchi. Last December I didn't have white radish and replaced it with beet root - everybody loved my "Christmas edition" of Kimchi. Thank you for this recipe - I especially like that I can replace the process of cooking paste with rise flour with much simpler procedure (mix cooked rice and other ingredients in a blender). What a great idea! I cannot wait to try your recipe.
Once again you make something that felt incredibly intimidating to undertake feel approachable and possible. Thanks!
Happy to hear that and happy cooking! 🙌🏻👨🏻🍳
I've made kimchi only twice before but it was much more work. You've made it appear much less daunting. Since we love kimchi so much (and really do not like the commercial stuff in jars at the grocers) I'm going to make some tomorrow! Thank you so much.
🙌🏻🥳 Excited for you to try it out
New cam setup, nice!
This is one I'll try as it is easier than my recipe. I make it now and add green onion and carrot, and more garlic.
🙌🏻👨🏻🍳🥳
So glad that you are continuing. Loved your show and made your recipes almost every week.
I live in Toronto and it was difficult to fine black bean lentils at cheaper price than Amazon. Got them in the east Indian on Gerard.
Please let us know where you get all your cooking stuffs.
BTW I i got the containers at Costco. They were made in Canada PBA free and dishwasher safe.
Please continue inspiring us !!!!😊❤
🙌🙌🙌
We have kimchi every other day on the days we don’t have kimchi we eat sauerkraut. Both cost a lot of money to buy prepared. Summer is coming and we are slowly preparing our garden….it’s time I learn how to ferment these vegetables and make both kimchi and sauerkraut…you make it look so easy!
Enjoy! 🙌🏻
Your videos remind me of Babette's Feast, 1987 Danish film. I've always been vegetarian, and though this film has glimpses of livestock, nothing graphic. But it's the most beautiful film I've ever seen, it's all about a dinner in the 19th century. ❤️🙏
Interesting 🙌🏻
Worth checking out.🙏
Thank you for this yummy and easy to make recipe. My son loves it. Now we can have homemade Kimchi. 😋 Loved the recipe.
My pleasure 😊 and enjoy!
Tried this, just opened it today. The family love it. The only thing I could not get hold off was the lo bak. Think it must be out of season. Love from the U.K.
Thanks for sharing the uniqueness of your kimchi recipe. I like the way on how you doing it. More power and God bless always Mr. Chef.
Love the pun!!! ❤
😎
Oh thank you for this recipe!! My sister loves fermented/pickled and spicy foods but is allergic to seafood. With pretty much all the kimchi recipes I find having shrimp paste and even fish sauce I haven’t been able to make her any kimchi (one of my favorites) for her. So thank you so much for helping me give her a new food to enjoy 💚💚💚💚💚
Excited for you both to try it out 🙌🏻 Enjoy!
I usually replace the fish sauce by a blend of soy sauce and wakame flakes, my kimchi is darker but it does the trick flavour-wise
I love your recipes Will! Thank you 😍
🙌🏻🙌🏻🙌🏻
Great video!!!! I have been spending sooooo much money buying incredibly delicious kimchi from a Korean stall at my local food market and would just love to start making it myself. This is so helpful
🙌🏻🙌🏻🙌🏻
OMLORD!! UNBELIEVABLE!! IT LOOKS LIKE SO DELICIOUS IT SEEMS TO ME EASY TO MAKE SO I WILL MAKE DEFINLY AND SEE IF IT WILL BE LIKE YOURS. THANK U FOR YOUR GENEROSITY TO SHARE.👍👏
Excited for you to try it out 🙌🏻👨🏻🍳
I have a food buddy at work and he loves the fermented stuff like kimchi and sauerkraut, etc. I'm not so sure... But I've bought all the ingredients to make kimchi for us this weekend cos I'm really curious now thanks to your soothing videos. You're like the Morgan Freeman of vegan food 🥑🥝😊 to me, mate! Love your relaxed demeanor. I've been on a plant based diet now for two months and lost 10 kgs! Also no alcohol helps! Feelin' good 👍!
Ohh yes! This is a very good mixture of ingredients. That cabbage is so very beautiful. I do enjoy small bowls of kimchi to have as a small meal. Thank you for this bright recipe! Be well.
Always a pleasure🤗
@@YEUNGMANCOOKING oh yes. ☺️
Wow ....I did not know that KIMCHI was so simple to prepare , healthy... CRUNCHY.... and so delicious.
Thanks again for another excellent dish🎉🎉
Absolutely my pleasure 🙌🏻
I'm salivating 🥲🥲😋
😁
Love the way you cook 👨🍳 you are the master chef 🙏👍👍👍❤️
🤗
Thanks for sharing Kimchi recipe ❤️
Love to see Korean food recipe as a Korean :)
Looks delicious, can’t wait to make it. Have a question: If I can’t find the gochugaru, will be ok to replace with chili powder? As always I enjoy your recipes n the way you deliver them. Thank you ! 🌺
I've always been nervous of making Kimchi as it looks so complicated, however you've explained it really simply. I'm going to give it a go.
Wooo! 🙌🏻🥳👨🏻🍳
The kimchi looks beautiful and delicious! The cost savings will entice me to try making my own at least once. Thank you for sharing this wonderful recipe.💕💕
🙌🏻🙌🏻🙌🏻
You are má main man🥰. I have been waiting for you to make this dish.
😄🙌🏻😎
The background music is calming 😚
Yes, definitely Kimchi and Tofu for my Asian lessons. Thanks Chef. 😮
Very nice! I do mine with smoked paprika (it's awesome!). In the fridge, it can stay way longer, like 4 months without problem (I make big batches!).
Sounds delicious!
You don’t set it on the counter at all?
@@ThingsILove2266 I'm not sure I understand (english is my second language). Do you ask if I let it ferment before putting it in the fridge? To that, the answer is yes. For 1 to 4 days, depending on the temperature. Please let me know if that's not what you asked!
@@alifetomake That’s what I was asking- thank you!
@@alifetomake What other language do you speak?
Will, I have a friend who is from the Philippines. She used to make kimchi among other things. She didn't think I would like it, but I loved it. She wouldn't tell anyone how to make it. All she would say is that it was Korean. This was before the internet so I couldn't just Google it. Life has kind of gotten in the way since then, so thank you for this recipe.
Hope you give this a go 🙌🏻😎
Kimchi is life.. this looks simple and delicious… i also recommend Maangchi’s vegetarian kimchi…. Soo good
Thanks Wil! Wanted a recipe for Kimchi. 🙂👍
Wooo! 🙌🏻🥳 Enjoy
I LOVE LOVE LOVE kimchi....I can't wait to try this recipe, Wil!
💙
You are in for a treat 🙌🏻👨🏻🍳
I have only had kimchi once and loved it. I checked online for the two stores in my area that carry it- one product had a very low rating for $4.88 for 16 oz while the other had no rating for $6.88 for 14 oz. While I can get the nappa cabbage locally, I can’t get two of the other ingredients. This is in Piedmont NC, an hour from the nearest Asian market. Looks like I will be making a shopping trip soon. Now I’m craving kimchi! I get cravings for pickled foods; very strange.
Now that I am only an hour away from the Asian market I hope to learn to cook more exotic Asian recipes- like kimchi. Your instructions are so easily followed it will be enjoyable to try. When you opened your cabinet to get the pepper flakes, I thought “I need him at my house!” Maybe you can each us how to organize a kitchen like a pro! I am already a subscriber but will be looking at more of your catalog. Thank you so much!
This looks delicious. I’ve heard kimchi is very good for you. I’m definitely going to have a go at making this.
Thank you Wil once more!!
🙌🏻😁👨🏻🍳
Oh thank you for doing this!!!
🥳🙌🏻😎
@YeungManCooking.1 You are sooooo good! Thank you!! I am on the mend from a muscle wasting disease. Your method of presenting has inspired me to be better about going without animal products. Delighted & thank you for all your work!
❤❤❤ I’m new to the Kimchi Family as usual you be coming thru making this so achievable ❤️❤️❤️
Happy cooking 🙌🏻
I was just searching for Kimchi recipes yesterday. Perfect timing!
Amazing 😎🙌🏻
Wonderful recipe 😋. Was looking for something vegetarian.
It would probably be easier for me to make kimchi myself than it would be to find it in our supermarkets here in the UK, Wil. It looks like a fun process, anyway! I love learning new things and I'm so pleased to have this recipe available from you. Thank you.
Actually if you go to any large Tesco store and look under their oriental section, you will find small jars of vegetarian kimchi on the shelf next to the Japanese condiments. Admittedly you do need to do a bit of searching but they are there
Yes definitely, I have just made a batch myself as found a tiny tin of kimchi from a Korean supermarket and it was £3! I'll have that as a snack while I wait for my huge jar of kimchi to ferment 😂
@@LittleOwl2034 you are right but fish sauce is considered vegetarian when it is not. Fish is not a vegetable period.
@@abbyiyer2011 It is labelled as vegan. Don’t shoot me
Yessssssss!!!! 😍😍😍 Thank you!. My sister and I loooove Kimchi!
🥳🥳🥳
Thank You! I love kimichi, and your recipe is easy to make. God bless!🌺💖
🙌🏻🙌🏻🤗
Thank you Wil I love Kimchi but mine it’s a Thai homemade and very spicy too
Thank you for sharing this video, you are an awesome chef Wil
Sounds great 🌶🔥🙌🏻
Love the title of the video! Yummy ❤
😎🙌🏻
I just bought some today.. will try your recipe for sure .. thank you
🙌🏻
I love using Korean radish (mu) for its sweetness - the greener the top half, the sweeter! I always wondered if daikon had a similar trick, since unfortunately I've ended up with some spicy or bitter picks. Any white radish in kimchi is non-negotiable though, a highly complementary layer of flavor and crunch 😍 I'll definitely try a red radish mix too!
Agreed! That crunch is everything 👌🏻
Nice idea of just using rice instead of going looking for rice flour. I had made rice flour by just grinding the rice.
5 days of fermenting is quite long. Most recipes call for 1-2 days.
I just made this and today (my birthday) was the big taste test… I love it!!! Quick and easy and satisfies my Kimchi Craving. Thank you again Wil for another great recipe….💕
Lynn YVR 🇨🇦
Woooo! 🙌🏻🥳 Great to hear and happy birthday!
Love the background music.
Love love love your recipes. This turned out so incredibly flavoursome. Thank you 😊
Glad you enjoyed 🙌🏻
I just bought napa cabbage & carrots at the farmers market for this very purpose. It will be my second time making kimchi so this video is very timely. Yum!
Wooo! 🙌🏻🥳 Sounds like it’ll taste extra yummy with those fresh ingredients 👌🏻
A great simplified recipe for Kimchi! I always thought we have to squeeze out the extra water from the cabbage before mixing it out with the rest of the ingredients, apparently not the case.
Thank you!
I made this with just 1 amendment of adding vegan fish sauce......and OMG, it came out unbelievable. I followed your recepie to the T and thank you for making it special simple🙏
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Love Kim chi . We use it on sandwiches & vegetables sautéed . The price of kimchi has doubled & home made is the best . Thank u
So good and easy to pair with so many dishes 👌🏻
Love kimchee & have found & bought organic kimchee, with no preservatives , simple ingredients like your recepie! Pricey, but worth every bite😋
Now I can make my own, with your awesome no preservatives, easy, simple recepie !
Mahalo 😁🌺🏄♀️from Hawaii
Excited for you to make it 🙌🏻👨🏻🍳
I love Kimchi and have been considering making it at home. thank you for this
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I watched a lot of kimchi video recipes, looking for an acceptable one for myself. I just wanted to repeat Yours. Thank you. Prosperity to you and your channel
Enjoy 🙌🏻😎
I am making this recipe right now. All I have left to do is to mix the veggies with the paste and put it into jars to ferment. Thank you for the video! Can’t wait to try the results!
🥳🥳🥳 wooo! Enjoy!
I have made many of your recipes, I have enjoyed them so very much.
Finding vegan recipes, that are true vegan is rare.
BUT YOUR RECIPES ARE OUTSTANDING !
they are easy to follow, easy to make,
I will get your book, next week
Thank you
So great to hear you are enjoying and excited for you to receive them 🙌🏻😎 Happy cooking
That looks amazing. I like to replace sugar with an apple or even pineapple (which gives it a tanginess). Now, this makes me crave kimchi! And kimchi juice is great for Kimchi Bloody Mary!
Sounds great! 🙌🏻
Just found your channel and subscribed! Kimchi wow!!! Can’t wait to make it!! ❤
Welcome and happy cooking 🙌🏻👨🏻🍳😎
Ok this is a recipe I can do. Thanks!
Wooo! 🙌🏻🥳 Enjoy
I love kimchi❤crunchy and tangy, a must. Finally an easy to follow recipe. I’m all in! Thank you 🙏🏽🥢
Agreed! So addictively delicious 🙌🏻
I made this recipe. Wonderful!!!!!!!!!!!! The way you massaged and packaged is good-having just moved back to China, I did not have jars. I dumped everything in a zip loc. Easy to massage, easy to monitor gas production, no gloves. Just a lazy way.
Great tip 👌🏻
Hello Will!
Just found your channel today & immediately subscribed, thank you.
I must apologize that I could not understand what you called the white veg added after the red radishes. To me it looked like Daikon radish, is that what it is?
I noticed some of your other recipes include ingredients lists in the description. That’s REALLY helpful for someone with old ears like myself.
Thanks for your soothing, spicy, delicious channel!
Welcome and happy to be cooking together 🙌🏻 That is correct - all ingredients and directions can be found in the description are of each episode. Keep well!
A quality video as usual. Thank you. One question, you mention it will keep in the fridge for 1-2 weeks. I've kept mine (homemade too) for much longer than that, probably 1-2 months as I made a large batch. Is there any reason this is contraindicated?
Thank you for this video! I will try this!
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Omg I was just looking up vegan kimchi recipes this morning and now you upload this!!! And last time I was looking up vegan onigiri and that same day you uploaded your video. So weird!!! 😂
😁🙌🏻 Sounds like a fun happenstance
This is so great! 😋😋🙌
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It looks AMAZINGLY GOOD! Thank you for sharing this recipe!!!
Lol the pun in the title captured my attention! Your videos are always so calming and inspiring, I've made a few of your recipes and they were all delicious 😋
Glad you like them! 🙌🏻👨🏻🍳 Keep well
I need to make more Kimchi as I am running low. Such a yummy snack and so good for you. Definitely want to try this spicy version, I got some gochugaru left from chili oil. Omg my husband spilled all my chili oil last night btw.....I was so upset lol. Guess its time for more of that too!!!
Agreed! A yummy anytime snack indeed 🙌🏻 (and oh no! that sounds like a nightmare 😱 definitely time for more)
Thank you for this recipe! I will try it
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thanks for another great video
My pleasure! 🙌🏻👨🏻🍳
I’ll just buy it and watch you make it! ❤
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One of my favourite side dishes! Thank you for making it!
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oh dear, can't believe that after few days being your subscriber, you're putting a kimchi recipe! I absolutely love kimchi!!! 🤸🏼♀️ Maybe I will dare to make it myself for the first time ever...
Welcome and happy to hear how it turns out 🙌🏻
Looks very delicious. Let's try it.Thank you.
🙌🏻🥳 Wooo! Enjoy
Several times while watching you prepare food I’ve wanted to tell you about funnels used for canning. They fit regular and wide mouth jars and cost very little. I use mine all of the time not just when canning 💕
They are such a great useful kitchen tool 🙌🏻👨🏻🍳
Do you need to loosen the lids for a moment to allow gases to escape each day? Could I substitute jicama for the crunch if I can’t find an ingredient?
Best not to close the lids too tightly to allow the gases to escape (while fermenting, it could overflow or create too much pressure) And all good to sub for a preferred crunchy alternative 👌🏻
May sound like an odd question, but here goes. Once you make your initial batch, is there any problem with throwing in leftover veggies (like broccoli, carrots, etc.) into it to get picked as well? I want to try this with small, less-than-single-serving bits of leftovers. Thanks & keep up the great work!
Looks delicious. I just love your spice cabinet
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Hi and now I know. Thank you😊❤
Thank you very much for the receipe 😋 🥬
Will, I was going to make kimchi today and this video popped up!!! It was meant to be :). Thank you!
Wooo! Great minds 😎🙌🏻
Love Kimchii beautiful dish
I like watching your videos.... Thank you
Happy to hear you are enjoying 🙌🏻
You make vegetables look delicious
This might be the simplest, fastest and easiest kimchi recipe I found, which also means that I'll be making this alot! Thanks so much! ❤
I like your style 😎🙌🏻
Loved your quick and delicious simple recipe. 😁😁. However I would leave cabbages sit for a while ( like 2 to 4 hours , and flipping it . ). I would add carrots, ginger, scallions or garlic chives . Instead of sugar, I would add apples sauce or pears. I don't like my kimchi too spicy, so I would add only 1 Tablespoon of Korean hot pepper. Making kimchi is always cheaper than buying it. Thank you for sharing your recipes .😘😘🥰🥰.
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