Vegan Kimchi
Welcome to the Everyday Dish vegan cooking show! This is a quick and easy recipe. Turn napa cabbage into vegan kimchi with excellent results! Visit the official website: everydaydish.tv Where you’ll find all of our cooking videos and recipes!
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ratios would add clarity…
It is better use hands so as not to bruise the cabbage. But, if you prefer to use tongs try not to be so rough!
i wouldn’t exactly do it like that ..
You obviously don’t know what kimchi really is, the most common kimchi that is made with the white cabbage has to be seasoned and left to ferment before it is cut and served! Your version is so poorly rendered, it looks more like a salad than the kimchi so adored by Koreans, you should really consider renaming your video and your dish! This is disgraceful!
The order of preparation is so confused.
This is clearly a vegan kimchi recipe, so to say it is “supposed to” be a certain way is not correct. You are talking about traditional kimchi, not vegan.
something wrong in here…Thats american kimchi i guess..hehe
ur supposed to salt the cabbage and let it sit and then wash it. ur supposed to make the custar and than add onion garlic and ginger. Ur supposed to add raw oysters and than put in the red pepper flakes. and when you wash the cabbage you need to let it drain for about a day or 2. so addeverything into the custard and than smear it in the cabbage. ur also supposed to cut the cabage in half length wise and halve the halfs. thats how to make proper kimchi, AND I AM FREAKIN 12
what is this?
I feel really racist saying this but I’d rather have a Korean making Kimchi for me UNLESS you know what you’re doing. Like someones Korean grandma and I’m invited over for dinner. I don’t know but that’s just me.
gosh, this is pure yankee kimchi! horrible
brilliant cooking, inspiring creative. thanks
ha….ha…..ha……ha
you look emo.
What you wanna do now, is this, and then you wanna do that and you want it to turn like that, so you are gonna want to buy this and that at the asian market.
I want it!
Ugh…that amount of water dilutes all of the other ingredients! You must salt and water the cabbage BEFORE you put all of the sauce on!
NO!! i dont agree it’s called “Kimichi” as the title!
i cant find there’s any kimichi-like ingredients…
Im not sure about this.
I mean, eating something for the first time and having it not made properly could put you off for the end of times.
I think its worth it to, if you’re gonna eat this for the first time, make it the proper way, not the easy way.
But that’s just my opinion
to be honest, that’s the weakest looking kimchi i’ve ever seen. how can you not ferment it? and that’s like, super liquidy too.
:/ i’ll pass.
has anyone made this i love kimchi and wanna know if this is any good
real kimchi is fermented, this is a weird asian inspired coleslaw at best. I’m vegan and have made kimchi the real way, rinse your vegetables in a salty brine, press, rinse again, salt again, leave for days, up to weeks at room temp. not hours….
ehhhh she makes kimchi in a weird way
Ha, it’s certainly not that bad. Try eating real food as a vegan instead of fake meats and stuff like that.
You can find the entire recipe on our website everydaydish(dot)tv
Thanks!
could you please tell the amount of the sweet rice flour and water used? thanks