Kimchi (Vegetarian version: Chaesik-kimchi: 채식김치)

Hello everybody! Exciting! (laughs) This is my second recipe from my second cookbook. Today I’m going to show you how to make delicious delicious and small portion, vegetarian kimchi. You guys have always requested:
“Oh Maangchi, how can I make delicious kimchi without using fish sauce
or fermented shrimp?” I used to say: “Oh, just use soy sauce
instead of fish sauce.” I always said that, or some salt. But I was never satisfied with my own answer. But how can I make delicious vegetarian kimchi? So, I developed this recipe. As you know, I’m not a vegetarian. But ever since I made this recipe,
sometimes I like to make
vegetarian kimchi for a change. Especially my friends who are vegetarian,
if they come over to my house I’m just ready to entertain them with my
vegetarian kimchi What do you think? Is it good? So it doesn’t matter if you are vegetarian or not just check out this recipe.
I’m sure you will love that, it’s delicious. And also, you always say: “Maangchi, 10 pounds,
6 pounds cabbage is too much!” But for my cookbook, all the kimchi recipes
use 3 pounds of napa cabbage. So, it’s up to you. If you happen to have 6 pounds, or 9 pounds You can double, triple the recipe. Easily you can make the
amount of kimchi that you want. So this is 3 pounds, nice and good looking. Even I have to take one big leaf,
to make it exactly 3 pounds. (laughs) Let’s get started! Now I will just make this
mak kimchi style, cut into bite-sized pieces. This is very good cabbage because
I love the all-green leaf. And also very thin. And size is awesome. So, I don’t know what it
looks like inside, let’s see. I’m going to cut this one in half… And, let’s open. Not bad, isn’t it? Sometimes the inside is brownish,
I really don’t like it. (laughs) And let’s cut. This one, like this. And then split like this. Like this. Then we have quarters. So now cut off this core. Cut this in half a little bit. Like this, and cut. And this one… This core part, discard. Let’s salt! But we need water. About one cup. Six tablespoons,
so this is four tablespoons… Quarter cup. And five, six. Gently gently toss. I will just put it here. And i’m going to salt for two hours. Every thirty minutes you just toss it around. So mix all this salt evenly. And now we are going
to make kimchi paste. First let’s make rice porridge. I will use glutinous rice flour. 2 tablespoons. But you guys can use just any
regular rice flour or just flour, plain flour. One cup vegetable stock. And turn on the heat,
medium high heat. And just stir. Vegetable stock color is a little brownish. So this paste color
is a little light brown. Around 2 minutes you keep stirring this. And now it’s thickened. And then when you see the
bubbles, add 1 tablespoon sugar. And keep stirring. Around 1 or 2 minutes,
until this is a little thinner. Let’s remove from the heat. These are my vegetables:
onion, garlic, and ginger. So these three items I’m going to also grind using my food processor later. And I gotta wait until my porridge is cooled down. Ok, these are vegetables that I’m going to cut. Radish, radish we need around 6 ounces. Around 1 cup for 3 pounds of kimchi. So let’s cut into matchsticks. Around 6 ounces. Green onion, I will use just
6 green onions, sliced diagonally. This is buchu. Asian chives,
or called garlic chives. In Korean, buchu. I will use this amount, around 3 ounces. And also for color I use just a small sized
carrot, around maybe 1/4 cup is enough Just for color. 9 cloves of garlic, 1 medium onion. And also 1 teaspoon peeled ginger. So if you don’t have a food
processor, just crush it whatever method you
use, just crush this. My porridge is cooled down now. I’m going to use my food processor. Garlic and ginger. Onion. Usually when I make kimchi paste
it’s time for me to add fish sauce. Instead of fish sauce,
I use 1/3 cup vegetable stock. Plus 3 tablespoons salt. That’s exactly the saltiness
is the same amount. This is 1/3 cup. So 1, 2, 3. And 1 teaspoons sugar. Again I will toss my cabbage. I feel it’s a little softer than before. Now this is kimchi base, and
then I’m going to add gochugaru. Hot pepper flakes. I will add 1 cup. But if you can’t eat spicy food,
just use a half cup. One cup. The leftover hot pepper flakes
you always have to freeze. Otherwise it’s going to be easily spoiled. So always keep in the freezer. Now all we have to do is wait
until the salting is done. We didn’t wash this cabbage,
we need to wash nicely. And then also remove all the excess salt. And drain. Then we just mix these three items together,
that’s kimchi! Vegetarian kimchi! Shall I taste this a little bit? Mmm! So garlicky, gingery, and spicy,
salty, yummy! That’s kimchi paste! Good good! My cabbage is well-salted,
lots of water came out. And also very soft, softer than before
now we have to wash this and drain. Let’s wash cabbage. Wash 3 times, changing water. I will just mix all this kimchi here. And let’s dry. Add all this. Mix. My kimchi is all done. Now it
smells so good and I know this is tasty. So you can put this kimchi into the
airtight container, and keep in the refrigerator. In the refrigerator gradually
it’s going to be fermented. it takes 2 week, 2 weeks after,
in the refrigerator, kimchi is well-fermented. and delicious and sour taste. If you want to ferment quickly,
just put this in an airtight container and keep outside the refrigerator. So that this room temperature is
warm, you know, it will ferment quickly. And then one day or two days later,
you keep checking and the taste is a little tastes sour, that means that it’s fermented. Then you have to transfer to the refrigerator. In the refrigerator still kimchi will ferment. As time goes on, kimchi will get
sourer, you know, more and more sour. I’m going to put this
in my bowl here. All leftover kimchi
paste, don’t waste! This is my rice.
I will put some kimchi here. Sesame seeds. Let me taste. Mmm! MMM! (crunching sound) So delicious! I didn’t add any fish sauce,
but it turned out so good! Because of the savory vegetable
stock makes it so delicious. I guarantee, you guys should make this one. Even it doesn’t matter if you are vegetarian or not.
Just make this and then you will understand
why I’m really excited about this taste So today we made vegetarian kimchi. Chaesik-kimchi, in Korean. Enjoy my recipe! See you next time!

100 thoughts on “Kimchi (Vegetarian version: Chaesik-kimchi: 채식김치)

  1. Maangchi, is there an alternative for rice flour. Since I cannot eat rice flour, an alternative would be highly appreciated. Thank you

  2. I love your videos as my fiance has a sensitive stomach but finds most of your recipes delicious and digestable.
    Would you ever consider doing 1 or 2 recipes with very few ingredients for when your hard up for money or for fussy eaters?

  3. Thanks Maangchi! I made this vegan but with 18 lbs of nappa cabbage. I have kimchi for months! Estimated savings: $400.00 🙂

  4. Good day! I am happy to watch your channel, prepared several dishes according to your recipes, it turned out very tasty. Thanks for the good explanation, it is very easy to cook with you! I read somewhere that kimchi make pears, right? Do you have a recipe for this dish? If there is, share, please

  5. Thank you so much, Maangchi! This recipe is amazing, as are all of your recipes and videos! I’m going to recommend your cookbook to everyone I know!

  6. I heard you can also use miso or doenjang to help create that umami flavor as well for vegetarian/vegan kimchi. Love your videos, excellent recipes! 🙂

  7. اني فهمت الخلطه بس بعدني ممقتنه بلطعم اكو احد جربه ينطيني شلون نكهته😥لن حطت بصل وثوم هوايه

  8. Hello everyone… m frm India… I am very fond of Korean webseries
    … from there I got to know about the dishes you people usually have… now after watching this video I seriously want to eat "kimchi"😢…

  9. My sister-in-law just made kimchi and it was good. I put some in the ref to keep it's freshness.
    Truth: some Filipinos wants their kimchi freshly made than fermented. 😁😁

    But I like both! It's kimchi after all! 😊😊

  10. I made vegetarian kimchi and had with rice yesterday. And let me tell you that it was so good.. My daughter loved it and she is so happy. Actually she loves Korean music, especially BTS. She insisted me to make kimchi and she also ordered chopsticks online and trying to use it.

  11. I never had Kimchi before but Im really curious, we should eat It only after its fermentated? Or its okay If we eat It fast? I know she ate right after, but she also said that we should wait so I'm wondering If she was just showing.. the receipt looks delicious, thanx for vid 💜

  12. Маангчи,спасибо за рецепты!Спасибо за субтитры🔥🔥🔥Привет с Сахалина,мы знаем толк в кимчи💋💋💋

  13. اي سعودي جربها يقولي عن النكهات هل هي مقبوله؟ وهل موجود نفس نوع الملفوف عندنا؟

  14. Like finally. Thank you. Because Indian pple sometimes vegetarian for prayers and some are vegetarian since born due to religion. ☺️☺️☺️

  15. She’s the Bob Ross of cooking. Kind gentle soul that wants to inspire people 💕

    Kinda feel bad for thinking the way I did when I saw the rice porridge tho lol

  16. I maked my first homemade kimchi 3years ago and everybody loves it, since then. I regularly make every 4months for home consumption. and I'm thinking to make it sell as an extra income. Thank you Madam. I followed your kimchi recipe video back June.2014. I want to see you in person and ask for a picture if I have a chance to visit korea.

  17. My mom refuses to let me make kimchi in her house because she thinks fish sauce smells like garbage, so this will be perfect. THANKS SO MUCH!

  18. I’m not a vegetarian, but I like to make vegetarian kimchi, and in my recipe I use apples and pears. It makes my kimchi so aromatic and gives it a deeper flavor.

  19. Maangchi, can I use the soy souce instead of vegetable stock. Will be amount be exactly the same? Will the taste also different?

  20. Thanks dear.. I will definitely try Ur this recipe…. I m pure vegetarian.. love from India, Delhi 😊😊😊

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