Vegan Kimchi | Quick Easy Fermentastic

A person of our favourite recipes from our new guide is this wonderful Kimchi it’s so quick to make! Here is a connection to our new cookbook! https://www.amazon.co.british isles/Pleased-Pear-Recipes-Joy/dp/1844884252

All the best,
Dave & Steve.

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24 thoughts on “Vegan Kimchi | Quick Easy Fermentastic

  • at 8:53 pm
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    I’ve watched 5 videos on this… this one is by far the easiest!!!
    THANK YOU 💙

  • at 7:37 pm
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    can i use chickpea or casava flour?

  • at 5:17 pm
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    I love how you actually give good alternatives rather than suggesting vegan fish oil or buying new things at the Asian supermarket. Thanks a lot!

  • at 2:07 am
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    I wanted an easy recipe like this.
    All the other recipes ask for a unicorn horn to make this.
    Thanks a lot!

  • at 3:55 pm
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    This is the most egregious recipe of kimchi I have ever seen.

    You can't replace the cabbage with bok choi if you can't find cabbage, that's a different dish! Why are the cabbage pieces so small? Why are you massaging the cabbage at the start, you're just crushing it?? "Think Thai massage"???? A half hour for salting?? Why did you not use light soy sauce as replacement for the fish sauce? Tamari doesn't go in kimchi, it's too dark! Where's the radish??? If you couldn't find it, then why replace it with carrot??? "Equal part carrot"???! Why did you add more carrot than cabbage!? Why did you grate the carrot!? Why did you add dried seaweed???????? SWEET PAPRIKA?????????? Five grams of gochugaru?????????? You don't leave the lid open for air to get in, you have to pop open the lid every day so that air can get out and your stuff doesn't explode!!!!!

    Ok. Sorry for getting upset here, but this is so immensely frustrating because it happens all the time. Someone who doesn't know a damn thing about a dish from another culture attempts recreating it and ends up making an entirely different dish. You ended up with salted carrot relish, not kimchi.

  • at 3:24 pm
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    I've just made a double batch of this and its about to go into the jars. As Im in Northern Ireland, and its constantly freezing here, I'll leave it for the 5-7 days. Fingers crossed it goes well. Thanks for the recipe boys. Lee xx

  • at 12:08 pm
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    Iam not doing the salt bacteria killing Stepp, cause fermentation creates bacteria … why not build upon naturals

  • at 11:41 am
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    Hi there can anyone help? I haven't been able to get gochugaru in powder form – but have been able to get a paste . Question is do I still need to add the other stuff like ginger, tamari etc .. and also how much should I use ?? Any advice gratefully received please ?? Have all the ingredients and am raring to go!!

  • at 4:39 am
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    Uhhh. Isn't kimchi always vegan?

  • at 11:52 am
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    Sorry but that's the most unappetizing kimchi I've seen made. And dipping the spoon into the container again after eating from it is so unhygienic. For better instructions of how to make kimchi, either the traditional version or the vegan version, go to Maangchi.

  • at 4:39 am
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    Guys , please inform yourselves. Korean women living so long is not thanks to kimchi, is thanks to Korea's very good healtcare system. On the contrary, Korea has one of the highest rates of stomach cancer in the world, and this is mainly die to …kimchi, because it's very spicy and salty.

  • at 1:54 pm
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    cut cabbage in bigger pieces

  • at 9:01 pm
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    Hi guys. Great recipe. By the way are you twins ? I think so….and are you from Ireland right ? Thanks for sharing.

  • at 7:29 am
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    As my research for the proper way or traditional way of making Kimchi.. you need to be gentle with the Napa Cabbage.

  • at 8:36 pm
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    Genuine question.
    Are you guys lovers or brothers?
    I really cant tell 😖

  • at 11:58 am
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    If you want your kimchi to be more authentic, please don't squeeze the life out of the cabbage, its not sauerkraut, it needs to be salted gently to keep the cabbage intact but softened. This "kimchi" looks like soup. Please be gentle with nappa cabbage as its more the texture of lettuce than white cabbage thats tough and needs massaging but this doesn't. When fermented you should be able to see the slices 👌

  • at 3:30 am
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    You need a plastic wisp! You are scrapping the coating off the pot into your food.

  • at 1:49 am
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    Thank you for this video guys. The only thing I was worry about while watching this was using your pants as a hand towel. It's so unhygienic! ✌🏼

  • at 4:05 pm
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    I made this and it’s great!

  • at 5:20 am
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    Shouldn't you ADD commercial PROBIOTICS to ensure fermentation since you WASHED OFF whatever bacteria was on the cabbage?

  • at 1:22 am
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    Great Recipe. I Never even heard about Kim Chai until. I saw ye make another recipe saw ye make it a few months ago. I feel this is a new Video & I must say it is a much clearer Video to Follow. I. Am not at all saying any thing. Bad about the last Video. , just that this a better one. . Please help me out here. … . ,,,,,,,,,,,,,,,, I have an Important Question to ash you here. ,,,,,,,l,, you Clean the Cabbage. in a lot of Salt to Kill any Bacteria. .
    I realise. Your Standard of Hygiene is very. Good. ………. but. There is of course Bacteria. On. Your. Chopping. Board. After. Chopping &. Preparing the Cabbage to be Sanitised ……………..Why Did you not. Need. To. Sanitise. the Carrot &. The. . Onion. .??? I have no. Doubt that it is made very well. As ye make every. Thing. So well……….However Ye. Of. Course. Sanitiser. The Jar. By. Boiling. It . I. Do not know Shy. The Carrot. Was. Not. Put. In. With. The. Cabbage. &. Sanitiser. Along with. It. . ….,..I think. Onion. Is Natures. Antibiotic. . So J figure it is a sanitiser……
    Please. Tell me why the Carrot was not Sanitised in any way apart from the good washing you gave it…..but. Washing is. Not.…..Sanitising.
    I know You may think Upi am go to an extreme. , but. Ye are Two. Men. Highly. Qualified. In the science. Of. Food. Please will ye. Tell. Me …
    I really will make this & I am so pleased that ye told. Us to Sanitise . P the Glass Jar. Where it may live for. More. Than. A. Yr, Please. Explain. Why. The. Carrot. Was not Sanitised. . For instance. Why was it. Not. Put. Into. A heavily. Salted hat for the same hour & a half. ……please. Steve. &. Dave explain. ……., Thank. You. Both. So. Much. It is a Really Great Video. But I. Would. Love. To know. God Bless ye. Greetings. From. IRELAND. 🥰🥰☘️☘️☘️☘️☘️🥰🥰

  • at 8:47 am
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    🤣🤣🤣🤣🤣 you're not supposed to massage the cabbage! This isn't sauerkraut!

    Signed, a Korean.

  • at 9:26 pm
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    You have just contaminated your kimchi by dipping the spoon your brother just used.

  • at 3:16 pm
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    You guys are excellent 💚💙

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