It is totally fine, you can leave out the dried pollack. If you can find dried shiitake mushroom, that will be the best choice to make the stock for kimchi to substitute. This is my 2nd time using your recipe for kimchi, only slightly varied because I do cut the cabbage and place it in big pickle jars to ferment. It comes out perfectly every time and the batch normally last me about two months. Sometimes I even get store bought kimchi…lol! Btw, I also hid a few raw shrimp in my most recent batch to ferment too!
Do I have to use the fermented kimchi as opposed to the fresh kimchi that you make? Hi Seonkyoung, I love your videos and recipes! By chance, do you have a kimchi recipe for daikon? I always look for this type of kimchi when I go to the Korean Market; sometimes it is hard to find which is why I would like to try and make my own.
Thank you in advance. Hi Seinkyoung, greetings from the South of Chile. May I use short rice flour?. Plenty of fresh fish here though. I will make it today!!!. I just love your recipe but hopefully it will taste good. Thanks in advance and for share your Korean cuisine!!!.
Is there any way I could fix it?
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I really hope there is because I love kimchi so much. Anyway, looking forward to hearing from you soonest! I just tried making your kimchi, and it is fermenting right now! The paste turned out very thick. I remember that from another recipe I ended up with so much liquid that the vegetables were fully covered by the liquid sauce, preventing air from reaching the cabbage.
Salted water is for draining excess moist from the cabbage and make them soften. Kimchi suppose to have some liquid. The kimchi juice is very good for kimchi jjigae later! Hope this answers help! Do I need to put the shiitake mushroom and dried seaweed to the blender? Watching the recipe video will help to understand the process of making kimchi! Can you tell me what fish sauce you use? Jong-ga-jip is a good brand too! Time limit is exhausted. Notify me of follow-up comments by email.
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How to make kimchi in 5 easy steps | MNN - Mother Nature Network
Where to eat in LA Koreatown 2,… March 30, Optional choices of Vegetables You can add these in this recipe or skip it. January 5th, by Seonkyoung. Salted Shrimp Dipping Sauce. You may also like. Bossam Radish Kimchi Recipe: Miso Kale February 16, Salted Napa Cabbage for Bossam November 7, Korean Spinach Banchan February 1, Lin August 3, at 6: Seonkyoung August 6, at 6: Cindy September 29, at 6: Seonkyoung October 1, at 6: Cindy October 1, at 7: Craig April 15, at 2: How long will this last in the refrigerator?
I learned to make Kimchi from my Korean mom for the first time in the last summer. If youre one of those passionate spicy food lovers, I think givng some time to research will inspire you: The fact that you rinse the salt off in your recipe might mean that the brine is not salty enough to safely ferment. A good resource on fermentation is the author Sandor Katz. Salt is meeely a flavour enhancer and does not provide any safety for your ferment. As long as the veg are submerged, they should be fine. Look up Sandor Katz for further info. I safely ferment fruit and veg in straight water, wild ferments, no mould or negative microbes.
Dana, this recipe is amazing! 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. I am curious about the salting, waiting, and flipping process of the cabbage.
Does that have the same effect? You need to let the salt work its magic for that long and soften the cabbage. I just made a batch, and am wondering if I messed it up. Are you supposed to add additional salt each time you flip the cabbage, or only salt for the first coating? I salted each time I flipped, and the cabbage seems extremely salty, even after excessive rinsing.
I could put something in this jar, and place a weight to push down, and get the liquid above the weight to make it anaerobic like how i make sauerkraut. When it gets to that stage, I make soup out of it by mixing it with some stock and adding more veggies. For non-vegetarians, adding pork makes a really delicious soup. Putting it into soup takes away the sourness while retaining all the flavor.
Thinking about making this. How much salt approximately do you think we need to use in this recipe? Follow the recipe as instructed and you should be good. I have made this now a handful of times. My husband who is vegan and loves spice requests this monthly. Keeps in the fridge a long time. Making it again today. Hello, i really love this recipe! But i have a question, could i use normal sugar instead of coconut sugar?
My father is Korean, while my mom is Jamaican. For my siblings and I that meant awesome fusion dishes with plenty of, you guessed it, kimchi. This is mainly because it lacks a strong starch like potato or rice, an essential ingredient for kimchi fermentation. This Geotjeori kimchi recipe is great for a quick snack, though. It really keeps that fresh kimchi flavor nicely. But the kimchi i made was too salty. Is it because i used too much salt? And i didnt use sea salt like the recipe said. Any ideas on how to save my kimchi? The reason that your kimchi turned out too salty is very likely because you did not use sea salt.
This is a pretty common problem. Just a heads up! I made it, it smells delicious. Thank you for the inspiration! Made it up and its ready to put in jars! Instead of pineapple juice I put a few chunks of fresh pineapple. Even fresh it tastes amazing! We are excited about this one. So first two caveats…. He worked in the school cafeteria and had brought home a literal vat of kimchi…uncovered…in my fridge… I was already queasy, so the story tells itself.
But my podunk town lacked fish sauce and fish sauce creeps me out. My aunt likes Kimchi and had two helpings of mine. Whenever I need a pick-me-up, I sneak a forkful. It resembles nothing of the moldy-sock-diaper-turpentine-chili pepper kimchi I found in the fridge that one time, or similar store bought versions. Nope, this stuff is deeee-lish. I acquired some gochugaru and I was hoping you could tell me how to use it in this recipe.
Many comments mentioned they over salted there Kimchi. Could you estimate the sea salt in teaspoon or tablespoon amounts please? We just made our first batch with this recipe last night and it is currently fermenting in the cupboard. I love old, tangy kimchi so I want to make sure I get the most out of my fermentation. Thanks in advance and thank you for sharing this recipe with us! Thanks for this recipe. Does it stop fermenting once you put it in the fridge?
Making my second batch now: Another idea for your fish sauce! Use nori in your mixture and it will create a fishy salty taste to your kimchi!
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I just found you while surfing, looking for new plant based recipes! So excited to try more of your recipes. I made this kimchi the other day and when it overflows I drink the liquid! It is so good I have to stop myself from eating the whole jar. This recipe is a keeper and I will make this again! I made your recipe with the exception of the carrots… they seem like they would completely change the flavor of the Kimchee… other than that, you recipe was very good!
She clearly stated this was not traditional Kimche, but a simplified vegan version.
This site is for vegans, and it is free. There is absolutely no reason to be rude.
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This is so delicious! Other than that — perfection! Thanks for another gem: Hai Dana, can I use Tropicana pineapple juice instead of canned pineapple juice? Can you please help me with this. Smells amazing and looks excellent. Now waiting for the fermentation. Thanks for the recipe. Thank you for the recipe. As a Korean, I eat kimchi every day. While we do recommend using a sugar, you can use normal granulated sugar instead of coconut sugar!
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You will not be subscribed to our newsletter list. This post was supposed to be brownies. I hope you guys LOVE this kimchi! Easy, ingredient kimchi that's entirely vegan and packed with spicy, tangy flavor. A spicy, healthy side or snack that's the perfect addition to any Asian dish. Prep Time 1 day 16 hours. Total Time 1 day 16 hours. Ingredients US Customary - Metric.
Instructions Make sure that you are using clean surfaces and utensils and are washing your hands throughout the process of preparing your kimchi in order to prevent introducing bad bacteria and disrupting the fermentation process. The photos provide step-by-step instructions, so if you get lost, refer back to those. Start by quartering your well-rinsed and dried cabbage savoy or napa and carefully removing the bottom core hard white section with a sharp knife.