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I'm a Korean watching an American guy make kimchi in his own way! 😀 Glad to see that so many non-Koreans are enjoying the taste of it and learning the benefits of it, too!
My grandmother is from Korea and I have grown up eating kimchi and have had to start making it myself and the way this guy explains it makes it easy to follow and understand how it benefits you for new kimchitiers. AKA my friends.😁👍
As a german with a South Korean wife I am responsible for the Kimchi in our household. Here are some tips: 1. Gochugaro translates to Gochu = Chili and Garu = Powder. So if you have stores with varieties of chili powders just get a mild one. If you like it spicy af just buy any chili powder. 2. I stopped salting my cabbage in quarter pieces. I cut it from the start, salt it after and rinse it. Easier cleaning. Most Koreans salt it in quarter pieces because they also store it in quarter pieces. 3. Add some liquid to the paste because the Kimchi brine is worth diamonds. Use the Kimchi brine to make Korean pancakes (Jeon), you can add it to stews or braise Tofu with it (Tofu and Kimchi, great combination), absolutely awesome. The brine is so versatile. At least for me, to add water as little as possible would be a waste. Another way to get a little more liquid is to add some onion to the blender as well. 4. Just like Sauerkraut you can store Kimchi longer than 2 weeks, it will just get more sour over time. For us, our Kimchi is ready to eat after 2-3 weeks 5. A little sweetness takes Kimchi to the next level as well, sugar, agave whatever you like. 6. Traditionally Daikon radish cut into small sticks is also used. It's extra work but quickly done with a mandolin slicer. Thank you for the video!
2. so you chop up all the cabbage from the start and salt it, but do you still rinse the salt off the cabbage though? or just pack it in the jars with all the salt. 4. where do you store it for the 2-3 weeks, in the fridge or just out on a counter? I've made kimchi once in the past, sauerkraut a couple of times, but it didn't turn out that amazing. Also couldn't feel as much of an effect on my gut compared to store bought kombucha. People always make it sound so easy though so I want to try again, maybe simplifying a bit!
@@oksanakaido8437 To rinse off the salt is very important. Like shown in the video after you rinsed it for the first time try it. If it's a just a little salty then it's good to go. If it's too salty to your taste rinse it again. A little bit of saltiness is appreciated since Korean Kimchi is actually made with fermented shrimps or fish sauce but since this is vegan Derek uses Seaweed in the video. So rinse it well. Depending on the season I leave the Kimchi at room temperature in a closed container (I make 5 heads of cabbage, so I don't use a jar) for about 3 days in summer and 5 days in all the other seasons. Afterwards the container goes into the fridge and then it's 1,5 weeks waiting time. But some people don't like the sour, strong fermented taste of Kimchi so you can try it after 3 to 5 days. Some people like Kimchi right from the beginning, some don't. As for me I had to force myself to eat it a couple of times. I don't know what the problem with your last batch was. Just be careful with ginger. Too much of it and it might taste soapy. If it turns out too salty use more sweetener. The fermentation process makes it taste different from week to week. If you don't like the taste after 3 to 5 days, just wait another week and try it again.
Thank you for the great information. I have been making sauerkraut for many years, but my attempts at kimchee were so-so. I love this recipe and your tips are invaluable. The only problem I see is that I keep my house between 60 and night and 68 during the day in the winter so do you think it will still ferment? Thank you kindly!
@@VisualizeHealing As far as I know bacteria grows very very slow at 48F (9°C ) and colder so for you 60 to 68 is good enough to leave it for 3 to 5 days.
I wanted to mention that kimchi will keep for waaaaaayyyyy longer than a few weeks. In fact the flavor gets better over time! I have 6 month old kimchi in the fridge and is perfect for fried rice, tofu stews and much more. The FUNK is the THING my dude 😉😉
I was stationed in Korea from 1970 -1971 and 1978-1979. I really developed a taste for kimchi while stationed in Korea. The Korean people were so friendly and welcoming. I live in Ozark, AL and am fortunate that there are two Korean stores within a few miles from my home. I buy kimchi from one of the stores and eat it like candy all day long. I cannot get enough of it. As a matter of fact it is 3 A.M. and I have already eaten a small bowl of kimchi. I enjoyed your video and am inspired to attempt to make kimchi at home.
I’ve been fermenting anything you can think of for the last decade. A few things: this isn’t easier than making sauerkraut because you make a salt water brine for that to ferment in, not a paste, but kimchi does ferment quicker and taste wayyy more flavorful😍 Also, it’s best to use an anaerobic jar/fermentation jar so you can get the best product possible and no chance of mold spores. And lastly, the reason to not put it in a window isn’t about heat. UV rays actually kill microbes haha, so keep it fermenting in a dark area where no sunlight can get to☺️ I followed and made this recipe today and I’m excited to try this one, thanks for the video!
I like the variety! I love the motivation, the forest trips, the hints and tricks, the full days of eating, anything to do with fitness and nutrition. So keep them all coming (On a schedule that works for you and isn’t too stressful!).
Great video. I haven't made kimchi yet, but I do ferment vegetables frequently. I generally use a starter culture just to kick off the fermentation quickly. The great thing about fermenting your own is that you can make combinations that you don't see in stores. Some of my favorites are Beets & Leeks (which I initially made just because I liked the sound of the name, but has turned out to be great and I've made it several times now), The Big Red One (red cabbage, red kale, red onion, red beet, red apple, red garlic, red Fresno pepper, and some other things), and others. I have three 1.5-liter cylindrical Weck jars, which I like because easy to pack and easy to dip out from. I make 3-liter (2-jar) batches. As soon as I finish one jar of the current batch, I use that jar and the third jar to start the next batch. As a rule, I ferment the veggies for two weeks. Thanks for making these videos.
@@AthenaKama I finished it up just recently and now am eating my Christmas Ferment, which has red cabbage and green kale and is delicious. And I'm fermenting 3 liters (two 1.5-liter jars) of redskin (raw) potatoes.
@@AthenaKama The raw potatoes were so good that I now include some (diced() in my subsequent ferments. When I get home from this trip, I'm starting a ferment of diced potatoes, toothpick ginger, diced apple, diced carrot at my wife's request.
A reminder for the viewers (no implications about Simmett): *Be sure to use "canning salt" or Non-Iodized salt, otherwise the iodine in the salt will not allow the fermentation to occur. Very important!*
Since you asked - I'd love to see more videos in the "motivational" niche from you - especially combined with food. A motivational walk and talk where you prep a smoothie to take or prep snacks to take or even forage for food (?) would be awesome.
I love your videos! Three years WFPB, lost 20 pounds in the process, and I am in excellent health at age 64. Thank you for being part of my inspiration. I made this recipe and it turned out pretty good, and it was fun to make, but it is NOT easy- definitely not easier than sauerkraut. I think I would rather buy the expensive store bought kimchi but this was a great learning experience. Thanks for everything.
I love that you’re finally sharing this with your followers! I also found, that you don’t need to put in apples or pears, if you do though, put them in while they’re still quite hard, because they will get softer with time. I actually usually make bigger badges of 2-3 nappa cabbage heads at a time - keeps forever! ..usually only lasts a month though haha 😅
I've always wanted to make kimchi, definitely going to try this easy recipe. I would also love to see more DITL videos. They really inspire me to get active and also give me some meal ideas. Thanks Derek!
Of note (especially given Derek's new year video from a couple weeks ago) is that if you drink alcohol regularly, don't bother with probiotics because you're doing so much damage to your microbiome with the alcohol that they won't really benefit you much or help to regulate things. Regular alcohol consumption is too much of a disruptor. The best thing you can do for your gut health is cut your alcohol consumption down to less than 3-5 drinks a week, or like Derek, cut it out altogether. Then the probiotics and fermented foods can have a fighting chance of restoring your microbiome! Thanks again Derek for another awesome video.
Alcohol definitely upsets the microbial balance of our gut. Quantity and frequency are obviously going to play a role as well as you mentioned. For anyone trying to give it up, I can tell you that while it might take a bit of work, life for me is much better without it. There is so much more to gain than to lose from letting it go. Thanks for watching and commenting Dusty.
Also, synthetic sweeteners are destructive to the gut microbiome. (I also avoid refined sugar, for that matter.) And, obviously antibiotics decimate the gut microbiome. Floristor is a yeast-based probiotic that is unaffected by probiotics, but I mainly rely on natural probiotics (e.g., fresh fruit, fermented vegetables, tempeh, and the like).
Hey Michael! I think on one of the latest Huberman Lab pods he discussed how they are not so harmful to the gut micro biome, but of course it’s a good idea to avoid heavily processed foods full of those things anyway, but not to demonise them. Have a great day!
@@fairwearth690 Nope. It’s just malty hoppy water basically. Unless you avoid wheat/gluten (beer) but otherwise no. I don’t drink alcohol but I do drink “Hop Wtr”
I'd like to see easy affordable recipes and how you do your daily routine to stay positive or how you organize your pantry, meal prep tips, or key pantry and appliance staples.for plant based lifestyle
This video is life-changing! It took the mystery and my apprehension out of making kimchi. I’ve made several batches after watching this video, all of which have turned out fantastic!
I love longer full day of eating videos that incorporate a little activity and/or outdoor adventure (really love the outdoor stuff!) + Crystal + kitties :)
I just wrote down everything you said. My 1st time trying to make this. Been buying it so much. My favorite is actually the Walmart 4 oz. Korean vegan brand called Jongga which claims to be the #1 kimchi brand in korea
That's amazing Derek! You made it look so simple I can't wait to try it! What a great tip adding the Apple, I never liked the spicy tanginess so that'll help. Thank you, Sunny 🌞
For some of my ferments, I will also add some chopped dates in addition to or instead of apples. There's a recipe for Cultured Carrot Cake in a Jar that uses carrots, apples, dates, and some other things for a ferment that does taste a lot like carrot cake, and it also is a short ferment. I will also use storage onions, which have a high sugar content.
@@Quarius I haven't. My diet, a whole-food plant-based diet, is more restrictive than the vegan diet. Both diets exclude meat, dairy, and eggs, but while a vegan diet allows refined foods (e.g., refined sugar, white bread, fruit juice) and highly processed foods manufactured using industrial methods from refined ingredients and various additives, a whole-food diet excludes those types of foods. So I've not tried (refined) sugar.
@@Quarius Very pleased it worked out. As soon as I get home from this trip, I'm making a new ferment: diced redskin potatoes, diced carrots, diced apples, and slivered ginger. I might add some chopped dates. - I find it easy to avoid refined food and ultraprocessed food, and I think avoiding those is a good idea.
Thank you for all the great information. I enjoy your videos, they are always uplifting and informative. I have been making vegan kimchi for a few years (love it), but never tried my own sauerkraut. Last week I made some purple cabbage sauerkraut, it turned out great. A little salty but I'll know better for next time. We have been including more veggies and plant based meals in our diet since January 1st. This weekend I plan to make your cookie dough energy balls. Your Cajun black bean bowl looks great and will be on our menu shortly. Thanks again for all the great information.
Thanks for the video! I’d love to see a day in the life video, and the full day of eating ones. I’ve also really enjoyed your motivational ones and how you shared your story as well. Thanks for always putting out solid content!
great easy recipe! Tip: If you want to get away with using less salt then submerge the cabbage into salt water for 6-8 hours. Salt water is fully capable of pulling moisture out of anything with a bit of time. Makes the rinse easier too. Make sure the water is not warm or hot because you dont want to slowly cook the cabbage or water log it. This technique is good if you can only get your hands on large sea salt and cant distribute it around the cabbage enough to cover it. Use as little water as you can get away with
Another thing that’s important with regard to gut health is the fact that the gut is where most of our serotonin is produced. Serotonin is a neurotransmitter that is important for so many functions of the nervous system, including mood.
I've been making Kim Chi for years and change the ingredients all the time (I'm French and we change everything). My Asian market has fresh bamboo shoots, Korean chile flakes, and lots of other ingredients that work. Don't be rigid and experiment. It's the process that is important. My son likes Kim Chi pancakes. Enjoy your videos a lot.
Thank You for so much information on this short video - I have been fermenting for almost 2 years but I have never tried Kimchi as I never found the Chinese Leaves , I have now found some so I have started the first stage of salting the leaves will let you know how it turns out
Hi Derek, I love my version of fermented red cabbage, red beet, red onion with grated horse-radish. It is a perfect balance between sour and sweet and the horse-radish gives it a nice crispy kick.
You have great presentation skills - easy to listen to. I love your meals/sauces. Would be helpful to have a week’s plan. I always feel overwhelmed - I don’t like the same taste every day and find it hard to plan the week ahead. I tend to overstock on fresh and fill my freezer with batch cooking but don’t fancy any of it! Help. I adore kimchi and can eat that everyday. Thank you for all your hard work.
It definitely looks like an easy thing to make. And, I suppose that it can be made without spice, too. My husband just can’t do spicy foods. I’d like to try this one soon. Thanks for the demo, Derek.
Thank you Derek for the recepy! I haven't prepareed it yet because I thought you need Korean chili blend that I can't find. Awesome! I can make my own substitute. I love the combination of ginger,garlic and hot 🌶️, it's healthy and can be used with tofu and cooked vegetables. Thanks for helping us stay healthy!
@@alona24 I posted the link but it appears to not appear. Maybe that's not allowed? anyway here's the Amazon description, it was $9.27. Taekyung Chili Powder For Kimchi (Flake, 1LB) - Korean Gochugaru.
It’s like you read my mind ! Been trying to do more for my gut health and I loove kimchi but it’s so expensive to buy to from the store. I literally thought to myself the other day “man I need to learn how to make my own kimchi.” So thanks for the video !!
I’d like to see a video on cooking with fresh turmeric. Is it useful raw? I’d like to see videos on female nutrition, e.g. guest appearance by Crystal. I also love the videos where the two of you hike into nature. Beautiful and relaxing. Thanks
I would love to see videos of you making more fermented foods. I've been making kimchi, pickles, saurkraut, kvass(fermented beet juice) and kombucha for the last few years. I thought my gut health was optimized after just going vegan but now it's like supercharged lol.
@@Sheri... the most entertaining source is the "its alive" series by Brad Leone on the bon Appétit channel. Super funny and likeable guy, he's fermented probably everything that's possible to ferment.
Did you see Merle O'Neal's videos recently on cultivated meats? (From a vegan perspective) That could be an interesting topic for you to explore too - since you like doing research. Also you and Crystal should do another live Q&A!
Yeah, it's not only tasty but also great for our immune system (fermented food). It's pretty easy to prepare, too. And it is practical (no cooking and it last for many days)... I like to eat it with crackers... You slice things really fast 🔪 ⏩ 😜
I would value your opinion about kimchi being a cofactor in stomach cancer. I’ve watched Dr. Michael Greger’s videos about how Japanese and Korean citizens have extremely high rates of stomach cancers (6x higher than other countries). There’s something about the high salt content makes the stomach lining more susceptible to the h. pyloric bacteria and it’s ability to cause cancer. My daughter has been living on kimchi and rice while attending college here in Utah. She LOVES the stuff. (I’m definitely giving her this recipe!) I’m just worried about how much she’s eating.
Couldn’t help but notice the wide selection of vegan options in the quick shot of your grocery store. Which store is that? You made this look so easy and yummy, I’m going to have to give it a go! TFS
Can you eat too much kimchi? I absolutely love it and you said have a tablespoon a day. I eat a lot of it. I just wondered if it was OK. And thank you so much for this recipe. I’m anxious to make it myself.
Hi Derek, i know this is not related but i just bought an instant pot on the strength of your videos 😁 Gonna go back and search for your recipes now, cheers dude !
Good question, I would say no. I prefer metal utensils during prep because you can sanitize them so you know they are clean before using. Wood/plastic utensils.. not so much. When it's done fermenting, don't worry about it. Use whatever to get it out of the jar haha.
