Welcome to the Everyday Dish vegan cooking show! This is a quick and easy recipe. Turn napa cabbage into vegan kimchi with excellent results! Visit the official website: everydaydish.tv Where you’ll find all of our cooking videos and recipes!
Vegan Kimchi
Posted November 3rd 2009 at 10:00 am by admin
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It really doesn’t matter how you make your kimchi. If it looked and tasted like kimchi, than it’s kimchi. I don’t really pay attention to her way of making kimchi anyway. I pay attention to her more than anything else
. Oh yeah! she’s so hot, I’ll eat what ever kimchi she make for me. 
fermented kimchi always the best.
i know that’s not the way how Koreans make their kimchi~~~ They put salt first and rinse for a lot of times before putting other ingredients~~~ =_=’
I like the way ahjummas make it better, no offence but this doesnt look like kimchi.
you didnt show putting in red pepper powder.
vegan kim chee soup: water, bok choy or chinese cabbage, radishes, green onions, ginger root, hot red peeper sauce (vinegar, red pepper flakes, garlic), bragg’s liquid aminos soy sauce.
Sweet Rice Flour is actually Glutinous Rice that you can find in most health stores and supermarkets.
Korean cuisines are delicious.
yeah! my first vegan kimchi!
same here. the amount of ingredients and effort going into kimchi is pretty amazing and fun to watch. however, if you want to make kimchi that way at home it is a royal pain in the neck. while this doesn’t look very traditional, it does look a lot simpler and easier to attempt.
I made Kimchi for the first time yesterday and it was hard but when you see the results its worth it.
I didn’t realize people ate it without fermenting it. That’s the best part.
no metal bowls
This is the weirdest way to make kimchi I’ve ever seen. But I guess to make something vegan you really have to bastardize it. Like veggie patties as a substitute for hamburgers. I used to be vegan, and it was not worth it. In any way. To eat like that. I mean no offense, just stating personal opinion and experience.
could you please tell the amount of the sweet rice flour and water used? thanks
You can find the entire recipe on our website everydaydish(dot)tv
Thanks!
Ha, it’s certainly not that bad. Try eating real food as a vegan instead of fake meats and stuff like that.
ehhhh she makes kimchi in a weird way
real kimchi is fermented, this is a weird asian inspired coleslaw at best. I’m vegan and have made kimchi the real way, rinse your vegetables in a salty brine, press, rinse again, salt again, leave for days, up to weeks at room temp. not hours….
has anyone made this i love kimchi and wanna know if this is any good
to be honest, that’s the weakest looking kimchi i’ve ever seen. how can you not ferment it? and that’s like, super liquidy too.
:/ i’ll pass.
Im not sure about this.
I mean, eating something for the first time and having it not made properly could put you off for the end of times.
I think its worth it to, if you’re gonna eat this for the first time, make it the proper way, not the easy way.
But that’s just my opinion
NO!! i dont agree it’s called “Kimichi” as the title!
i cant find there’s any kimichi-like ingredients…
Ugh…that amount of water dilutes all of the other ingredients! You must salt and water the cabbage BEFORE you put all of the sauce on!
What you wanna do now, is this, and then you wanna do that and you want it to turn like that, so you are gonna want to buy this and that at the asian market.
I want it!
you look emo.