Thanks. Aha thanks ! I’ll pass on the brownie,’ but ‘If you don’t get that brownie away from me, I might get sick.’. Please help! Set aside. I’ve finally opened the first jar after a week in the basement and then another week in the fridge. We are excited about this one. I have made this recipe several times now and it is always great! A lot of claims are made for the health benefits of kimchi and I do feel they have merit. It was good. Does it stop fermenting once you put it in the fridge? Haha. Hi but I’m glad that you’ve given managable portion size as supposed to 10 pounds of cabbage like in her video! It has a comforting balance between sweet, sour, spicy, and savory and is one of my favorite cold-weather meals. Feel free to email or call and let us know which products you would like to see in our vegan online store and we will do our best to accommodate. I can’t stand fish sauce! I used an Asian pear in this recipe because I like how sweet and juicy they are, and they help make a nice seasoning paste. Absolutely love your site, you and John have been a huge inspiration to me, I don’t know how you do it Dana, every recipe you make trumps the previous one! Also separate the cabbage leaves at this time, so they’re easier to work with. And i didnt use sea salt like the recipe said. Any advice for safely opening it? Making a second batch as we speak and had to leave a review! A good sign of proper fermentation is seeing little bubbles in the sauce when you press down. That’s great news! Once thoroughly coated, it’s added to sterilized containers and the fermentation process begins! It’s become my “go to” for kimchee. But not meant to dampen your accomplishment!! I made this and it’s was delicious! Shop. I’ve been known to grab a fork and eat directly out of those big bulk size Kimchi jars from Costco. Kimchi will keep in the refrigerator for at least 3-4 weeks, and even months. I made this about 3 days ago. Why is my Kim chi so salty , didn’t I rinse it enough ? This looks delicious! Thanks in advance and thank you for sharing this recipe with us! I used the garlic chili sauce that comes in a jar instead of making my own and my kimchi turned out just fine. The Korean chili flakes definitely makes the taste more prominent and authentic than just regularl ones. Hello there, I made your kimchi this week, but for the 48 hour check in/press down as well as the next day (today), the kimchi liquid has bubbled (fermented) out of the jars and made a huge mess! Dana, this recipe is amazing! The resource I used suggested 36 hours minimum, then transfer to the refrigerator for 1 week to ferment longer. In that instance just be sure that you lay a leaf of cabbage on top so there’s not much air getting directly to the kimchi. Ingredients 125 ml (½ cup) water 1½ tbsp glutinous rice flour (see Note) 5 garlic cloves, thinly sliced 3 cm piece ginger, thinly sliced ¼ Pink Lady or Granny Smith apple, peeled, cored and sliced ¼ onion, sliced 200 g daikon Thanks so much for the lovely review and for sharing your modifications, Stephanie. I documented the process on IG @blkgirlwellness. Feel free to add in other veggies! For many fermentation recipes, especially those using grains and vegetables, salt is a critical ingredient. Thanks. We are a family owned producer of probiotic Sauerkraut, Kimchi, Cashew Dips and other fermented vegetables. Think: Breakfast scrambles, brown rice and sautéed veggie bowls (Bibimbap), or stir-fries. :). I followed this recipe and put my kimchi in a jar, but it didn’t fill all the way to the top… so curious what to do in that case? How much kimchi does this recipe yield? Do so by lifting each individual leaf and sprinkling with sea salt. Hmm, we aren’t sure! I think that should work! It tastes perfect! 100% better than what you get at restaurants. and last year around this time, I posted raw brownies – his most despised food on Earth. I have made this now a handful of times. Once I tried it, pizza without kimchee just seems incomplete. it wouldn’t disturb the fermentation process right? While in Korea, we enjoyed eating copious amounts of kimchi as it was served in a wide variety of dishes- one of our favorites being Bibimbap. When do we add the coconut sugar, I read three times but seem to be missing this step? I am #2 so I will def report back & rate couple of days later! I am ready to make this but am scared for my body! The paste - as well as gochugaru has a touch of organic slow-fermented tamari, a pinch of raw organic sugar, ginger, garlic and blended together to be rubbed over the daikon, carrots, spring onions and wombok. Notify me of followup comments via e-mail. Our kimchi is a labour of love and is now oft-touted as the BEST kimchi by kimchi buyers around. Tamari is basically soy sauce I made this for my boyfriend who’s a huge fan of kimchi. Is red pepper flakes the same as red chili flakes? Used I heaping tablespoon. Add vegan fish sauce to this mixture and pulse to combine. what about maple syrup, honey or stevia for sweetness? What would happen if I sprinkled salt all over the cabbage and gently massaged it for a few minutes (like making kraut) until it wilts/softens? Have been trying to look for a good kimchi vegan recipe to try so I’m happy to have come across yours! But I didn’t use pineapple juice, will that still be ok?? I also love Chow chow, which sounds similar to this. I was also a little wary of how hard it can be to pack any preserved food properly in a sterilized jar and I was always scared of attempting it, but thanks to your easy explanation I am more excited to take it on. A couple of differences: I love my local store’s Kim Chee. Yum, yum! Forgot your password? Thanks for another gem :), Good tip, Rachel! So excited to try more of your recipes. But I did my best to keep this recipe simple, requiring just 10 basic ingredients that you should have easy access to. Turn our very tasty except that it was a tat too sour but that cos i substituted the pineapple juice with a dash of lemon. I was thinking that next time I would make 1 & 1/2 times the sauce (or even double the sauce). Made kimchi for the first ever with your recipe. It should smell and taste tangy when it’s done. But if you give it a try let us know how it goes! Tastes exactly like the Kimchi i usually get in restaurants or from the supermarket. We are so glad you enjoyed it! But we used a quart size mason jar and a ~2 cup jar. i have never tried kimchi, but need more fermented foods in my diet, and your site is my go-to for new ideas! About to make this recipe even though I’m without pineapple juice… but it seems like rice vinegar will do in it’s place? We’ve only used pineapple juice and can’t say for sure, but if you experiment with this recipe, report back on how it goes! Found your website because I started fermenting. Lactobacillus sakei, known to help with sinus infections is commonly found in kimchi, so this is a good one to help fight off a cold. Wow. Such an amazing recipe!! Let us know how it goes! Kimchi is a fermented, salty, spicy Korean condiment made from cabbage and a variety of seasonings. I’m having it with my breakfast, on top of porridge with sautéed garlic, spinach & mushrooms. You can add a little water to cover, but otherwise, just keep pushing down and monitoring! I had never made anything fermented…. in the frig? As a Korean, I eat kimchi every day. Let us know how it goes! You can most definelty leave out the chili flakes and use more ginger and garlic. I just want to comment here that it’s really important when fermenting vegetables to make sure that the veggies are submerged in your brine. I had been always hesitant because I thought it was too complicated however I found this recipe so decided to give it a try. Once you have flipped your cabbage 4 times (it should be tender and shrunken down quite a bit), it’s time to rinse. :), I grow cabbage but not the cabbage you have in your recipe. I fermented the first jar 3 days and the second 7 days to see which one i like the best. i just made this recipe and have it fermenting in my cupboard. After recovering from a severe parasite and only being able to keep down broth and rice gruel for a month, I open my fridge to discover my roomate’s “present”. It will also keep your vegetables more crisp. If you have gloves (disposable or rubber), use them at this time as the sauce can irritate sensitive hands (I didn’t, but thought it was worth mentioning). We used fermenting lids and glass weights to push down the kimchi. Anyway, you mentioned that you don’t want to over ferment it. ? Now, we have a clearer view of what creates this tiny, bustling world. Local sliced and salted ingredients, wildly fermented for 3 weeks to bring you a delicious spicy Thank you, Hi! Hi Jake, the salting is just the initial time. So, if it didn’t ferment, then how did it stay so preserved? A good resource on fermentation is the author Sandor Katz. I don’t think this was too salty at all! At this time, your cabbage should be ready to flip. Ha- love the wigwam edit! One question, when you say “I fermented mine for about 48 hours, but next time I think I’ll do 1 week for softer cabbage and a more intense fermented flavor.” Are you referring to the stage when you ferment in the cupboard or fridge? Hope that helps! They used to put it on the BBQ and cook it. SUBSCRIPTIONS NOW AVAILABLE! Thank you! My question is if it doesn’t appear to have enough liquid and looks a little dry and pasty should I add a little salt water or something? Will make it again. What can I substitute for coconut sugar and pineapple juice? My apology… to sweeten it up more after fermented, can I add more sweetener? I really want to try making this kimchi because the best tasting vegan kimchi I have tried is super expensive and hard to find!! Any recipe of yours I’ve EVER tried is fabulous so I am going to give this a go! I made this with my paternal grandmother, and she says it’s pretty good(basically a Korean stamp of approval). I didn’t have carrots so using daikon and carrots. I’d change over to regular lids that seal really well. Is it all about the red pepper itself? Hmm I’m not sure. Converting, gradually, from a dedicated meat eater to vegan, and this recipe sounds excellent. :/. The aroma is big and we enjoy standing together, chatting and peeling and hand chopping. How spicy do you like your kimchi? One would think that they would have spoiled, but they didn’t. Packed full of nutritious ingredients, our Kimchi contains complex flavours and is brimming with gut loving organisms. A good indicator of when it’s done fermenting is the smell. That should work fine, Amy! It also pairs well with our Gochujang Brussels Sprouts, Spicy Korean-Style Cauliflower Wings, Quinoa Fried Rice, and Sesame Eggplant and Almond Butter Tofu Bowls. Let us know how it goes, Celine! (I rated it this time). Stir to combine, then cover and set aside. I had one batch that tasted perfect on the counter but then after continuing to slowly ferment in the fridge it ended up a little too sour for my taste. ? This recipe is time intensive but sooooo worth it!! It’s super helpful for us and other readers. Also, I’m not sure that your recipe has enough salt for you to safely ferment for longer than a day or two. 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