Vegan Kimchi 

Me, a German in the middle of literally nowhere: Now how do I get my hands on the ingredients.

That kimchi looks so GOOODDD!😍

this is how we make our vegan kimchi at my Korean Buddhist temple :) we don't add o-shin-chae= garlic, chive, spring onion, hemosa, wild thin chive. your kimchi looks so delicious thank you so much for sharing!!

Sassy AF 😂💗

I just made this recipe about a week ago (minus the persimmon & chilli pepper) and it was absolutely amazing and incredibly easy! Especially if you hate how fishy regular kimchi can be, you WILL love this. Can't stress enough how easy it was.. literally have never fermented/ pickled anything in my life.

Haha, 0:40 is so funny 😂 I know how you feel, it's ridiculous how many people don't have common sense lol

This is such a healthier replacement for hot Cheetos or takis (my spicy weakness) 👌🏼👌🏼😂😂

Your original recipe started my quest for making kimchi at home.I do use fish sauce and now dried shrimp, but adapted some of your updated methods here about 6 batches ago. One thing I did was used two large heads of Napa, cutting them in half and making three relief cuts at the core to spread each half out flat easier for salting. After wilting and washing, I cut the Napa into long pieces at the relief cuts, giving me 6 long cabbage strips that I placed in a 2.6 gallon food bag and place it in the fridge. I do not let ferment yet. what I liked about that, I take the bag out and lean it over the sink, squeezing water out for 2 to three days - until the cabbage can now fit in a gallon food bag and I can keep it in the fridge for another day easily before squeezing any last water out - there usually isn't any AND the Napa has built a nice slow ferment smell - and then I chop it up and add all the ingredients, counter top ferment for 24 hours and the completed kimchi remains in the a new gallon food bag in the fridge. I can massage the bag and alway keep it sealed very air tight. Just a slight adaptation in the process, but the few days in the fridge BEFORE assembling everything adds another layer to the great kimchi flavor. Thank you so much for this great update and lastly, it is so refreshing to see a RU-vidr reply to every post as you do. Few people who do well on RU-vid bother to even look and SUBS end fending for themselves. You are so refreshing. John, a faithful viewer.

i made this and it turned out AMAZINGGGGG better than store bought kimchi from hmart. Only thing is that it kept exploding over and overrrrrrrrrrrrrr again! so make sure you leave a BUNCH of room. a BUNCH! Because i left an inch and it didnt do anything for me. i think in reality i needed half the jar of space. LOLOL

What a coincidence! I've been creating some good vegan kimchi recipes lately. And I also came up with idea of using ripe Persimmon! I added some asian pear and apple as well and made potato porridge with shiitake, dasima (kombu) and some maitake and some namashoyu (unpasteurized Japanese soy sauce) it's been a week. The taste is so refreshing and savoury!

Girl keep them Asian at Home's coming! You're spoiling us unni! Bless the vegan kimchi 😍

Omg you're so cute and sassy!! Lovee❤️ made this two days ago and it's so freaking good!!! The store didn't have persimmons so I used one mango, but it wasn't super ripe yet so I added a cup of homemade applesauce. I used extra scallions in place of the mustard bc I didn't have any on hand. Legit I couldn't stop eating it LOL thank you so much for the recipe!!!😍😍😍

I've been waiting for you to make this, Seonkyoung! Thank you so much!!!! Blessings to you for sharing your talent. Share more of vegan korean recipes to us. Have a blessed New Year to you and your husband and all family member as well....

Was that shade she was throwing?! Oh I love her even more! but now I have to write a grocery list for tomorrow. Goodbye Birthday money I was saving for drinks for my 21st birthday next week ಥ⌣ಥ

I want to say thank you for the different recipe. I love all of your food but am allergic to shrimp so now I can start making my own kimchi :)

More vegan recipes please!!! This was AWESOME!! And the persimmons are INGENIOUS! Though idk if persimmons would last long enough for me to make this bc they go fast at my house! :) looking forward to trying this out! :)

I have now made this three times and it’s so good 🤤 Turns out amazing every time. Perfect to give for Christmas gifts too!

Duuuudee, loved the humor, loved the cooking. I definitely need to try this! Tysm for sharing 💜

Thank you! Love that you explore all kinds of cuisines. I've been cooking more vegan meals. Can't wait to try this recipe.

Brilliant! Thank you for the secrets of mustard and persimmons!

thank youuuu Unnie , I am waiting for your version, because I'm sure it will be very nice and lovely presentation from you

Unni~ thanks so much for making Vegan fooood, as a vegetarian my tummy is so so happy :) Please keep making more!!! (Especially Korean inspired food pleaseee)

She is funny, sassy and such a great cook! Love her!!!

YES shade! You betahhhh hahah. But Thank you for this, I always wondered how to make Kimchi in general, so this is helpful since I am doing the Daniel Fast this month. xox' Be blessed and stay encouraged.

"I'm not even vegan why am I so good at cooking vegan food?" haha!!! great video! never had kimchi with persimmon before I'll have to try it.

This is the second time I’ve made this recipe. Best kimchi even without persimmons! I’ve had to use pears since persimmons are out of season but can’t wait to make this again in the Fall when persimmons are available. Also, excellent video!!!! Thank You 😊

Fast foward to 2021 when Seonkyoung is actually vegan! I made an even smaller batch & it tasted great

happy new year, blessings always. love your videos

This is the most amazing recipe video! I made it with regular cabbage and regular dried dried hot pepper flakes and it was so successful! Your recipes are so easy to duplicate even when I don’t have the exact same ingredients. Thank you 🙏 for sharing

I made this recently and it's absolutely amazing! Thanks so much! :)

also, if you're in europe, you can get raw sea salt from france, that's not fully cleared so it looks grey bc it includes more minerals does not taste any different, maybe a bit less salty.. that stuff is pretty cheap compared to other.. or you can get really old salt from dried out seas that went under earth, like salt from the jura times or sth..

Seonkyoung's recipes are always so flavourful and amazing! Loved the kimchi recipe, can't wait to make it soon! And can we talk about all the attitude in this video, lol. She's the best

Thank you for all the effort you put into your work and recipes 💕

Second time using this recipe!!! It's so good!

Recently found your channel! Love your spirit - can see your passion for cooking and food through your videos!

thank you for inspiring me Seonkyung to cook more delicous korean food. ❤

I wanna thank you for sharing this recipe with us. Kimchi has now become a staple in our kitchen!

Wow the shade at the beginning of the video is amazing!

I made this before and am absolutely in LOVE with it! I have some leftover napa cabbage from another recipe and thought I'd make a mini-batch of this but don't have any persimmons. Anyone have suggestions for a subsitute?

I made this recipe a few days ago! Everyone loves it! We all think it is more refreshing than regular kimchi recipe! Delicious!

thanks so much for posting - i love that you recipe has no sugar - from all the vegan kimchi videos i've watched, i am definitely going t make yours

This recipe makes me so happy! You're so cute! Sending love and support from England! 🇬🇧

Love this recipe, I made this few days ago, though without the persimon. Also I did not have the shitake mushroom or kelp, so I just put miso paste in the sauce. Still it turned out sooooo good! Thank you!

👍 This is by far the best video of how to make kimchee I've seen here on youtube. You always amaze me with your cooking. My wife and i enjoy watching your videos/ livestreams also. Happy New Year to u Jacob and family! Thanks for the videos always!👍 Me hungry for Kimchee now😆

Seonklong I just watched this old video of you and your English has gotten so much better, I’m so proud of you! I just saw this gem and it’s kind of interesting because if you would go back you would tell Your self that you soon will be plant based, so it’s a blessing that you are a great vegan cook!!!!

This is the best kimchi recipe! It's so easy and i love all the little tips you gave

This video is the best I've seen on kimchi recipes. Thank you so much!

you and your recipes are amazing love you!! :)

seo kyoung...more korean vegan food recipes please....please. 😍😍😍

Thank you for this recipe! 😍 I was trying to find a vegan/vegetarian substitute until I stumbled upon this. With that being said, the original kimchi recipe was just as great 👍

Thank u.. love that recipe💕

oh boy my mouth is drooling! Seonkyoung, its super hot and humid here in Japan at this time of the season (89°) is it alright to leave the kimchi out 24hrs or should I wait for it to get a bit cooler? Thanks for the lovely recipe love!

I have yo try this!!!! Thanks so much ❤❤❤

I love your cooking! I wish I could learn from you personally!!!

My sister is vegan I took me a while to get all this ingredients but now I can make this for her. Thanks as always for your recipes.

This is incredible! Thanks so much! I messed up half the steps but it still ended up so delicious!

You're amazing ❤ thank you!!

I was soooo excited to try this recipe! I could not find persimmons anywhere 😞. I searched through a few other vegan kimchi recipes & found one that used 1/2 an Asian pear, so that’s what I’m substituting in your recipe. I also have mustard greens growing in my backyard. Not sure if they’re the same but I’m using them. Thank you so much for making this video. I am an instant fan 😊. I’ll let you know how this turned out. I can’t wait for persimmon season!

thankyou eonni...i always waiting your new recipy.... hwaiting

I love this lady's sass!!

The Sassssss in this video 😮😂😂

Thank you so much for sharing this recipe. I did successfully at the 1st time :)

2 beautiful box of just made kimchi is sitting on my counter. Thank you for the recipe, I tasted the raw kimchi, and it is awesome, can't even imagine how good it will get after fermentation! Even now it is so different from any store bought kimchi, that I don't even have words to express it! Can't wait, until it gets sour, so I can finally eat my fill with kimchi jeon and kimchi jjigae! Thank you!!!

i have always been found of korean ppl...and i have heard that koreans go crazy about food...i found a perfect channel to get acquainted with korean food...i hope i learn a lott from this channel ...i loved this recipe

I love it, so easy!

Just found this recipe! Making now! This is my third recipe to try out! Thank you!

Love the video and your cooking is amazing love you so much😍😍❤❤

love this video, thanks for making a vegan version. super informative and very entertaining. will try it soon, but with regular cabbage hard to get napa one,

I need to do this. I have a severe fish allergy, but looove Asian foods. Thank you so much for making this.

Love it when Seonkyoung throws shade. =>.

So after making this for the first time I thought it was a total waste of time, money and energy. After trying it the taste of garlic was so strong and over powering. I though i was gona put everything into the trash. But after about 3 days the taste of garlic diminished and this kimchi was delicious. It so good. I'm addicted to it. I'm making a new one today. It's so much better that any of the store kimichis that I've ever tried, thank you for sharing this recipe. Make more vegan replies please😊👍🏻

You totally slayed the vegan kimchi with da persimmons and the kelp+ mushroom base. I tried this with mango and pineapple for sweetness ☺️

Oh, this looks so good! I'll have to try it sometime! are there other fruits that could substitute the persimmon?

I just made kimchi two days ago! Now I feel like making more! Yummy!

thanx I was waiting for this recipe

Can't wait to make this at home, thanks for the recipe :)

Love this! The way you talk remind me of my auntie.. and she's awesome :)

Looks flavorful! Thank you putting out this vegan option and listing out the ingredients. Going into my vegan recipe box.

I love your videos! As an Australian who likes Asian food (Australian Asian since I’ve never been to any Asian countries), I’m keen to create authentic Asian recipes at home :)

hi. thank you for this recipe it looks delicious. i wanted to ask if the rice flour can be left out? is it only used to thicken the sauce? many thanks yous

Kimchi has been in my top 5 of foods to try; I just love trying "new" foods so when I see something delicious I'll write it down. Seeing the recipe, which I thank you for sharing, knowing it's suppose to "easy" I'll most likely fail or it not even tasting remotely like kimchi, don't want myself ruining something I haven't even tried yet which again is something I would do. lol Looks really good and hopefully one day I'll finally be able to try it. New subscriber, xx much love from Ohio ❤

I just made it and it was sooo good!!! I used apple instead..

hi...what can I substitute for persimmons?

Please send me two jars!!!!! 😩😩😩😍😍😍😍

Man, out of all the ferments this one looks the most intimidating to me simply because of the how many strange ingredients are required. You make it look doable though and I can't wait to try it for myself.

Yummy ! I am going to make this😍😍 thank you

So excited to make it.

Is there any persimmon substitution?

Yay! I tried making vegan kimchi yesterday, but it tasted different without fish sauce and shrimp. Next time, I'll try your recipe.

Tkank you so much that you produce vegan recepies! I will definitely try that vegan version of Kimchi!

I’m going to try to make my first batch this weekend. It looks so gooood, I’m excited! I am wondering tho, doesn’t the salt suck out the nutrients of the cabbage when it is soaked?

that looks so great. can't wait to try it. yummy

Curious - how do you think these would be canned in the jars after they ferment?

I really like the bowl you have the cabbage.

Yummy 😋 looks so so delicious 🤩 thank you Seonk for this yummy Recipe 💕💗💓

That looks sooooo good I need to eat it now. can anyone tell me if the I can use regular chilli powder because I don't have anywhere I can get Korean pepper from.

Your sassiness tho!!! ❤ it!!! You are amazing!!

yeeeehhh, ill make this soon.

question about the sweet rice flour....can i use rice flour for this recipe, instead of sweet rice flour? thank you.

i have become a big fan of korean food watching your videos!