How to make vegan kimchi: The authentic taste (맛) of Korea explained | K-Influencer

Hey Sunshines! 🌻
Welcome to my channel! In this video, I'm excited to go on this journey into the heart of Korean cuisine as we make a delicious vegan kimchi. 🌶️ Especially since this is my first 'food-making' video!
Why Kimchi?
Kimchi is more than just a side dish; it’s a cornerstone of Korean culture, embodying the perfect balance of flavours-spicy, sour, and umami. This fermented delight has a history spanning over a thousand years and is a symbol of Korean resilience and community spirit.
What You'll Learn:
- Ingredients and Preparation: We’ll go through the step-by-step process of preparing vegan kimchi, including key ingredients like Napa cabbage, radishes, carrots, green onions, garlic, ginger, and gochugaru.
- The Art of Fermentation: Discover the magic of fermentation, how it enhances the nutritional value of kimchi, and tips to perfect the process.
- Cultural Significance: Learn about the history of kimchi and its role in Korean culture, from ancient preservation methods to the modern communal practice of 'kimjang.'
Ingredients List:
- 1 large Napa cabbage
- 1 cup radishes, julienned
- 1 cup carrots, julienned
- 4 green onions, chopped
- 5 cloves garlic (I used crushed garlic 1tbsp)
- 1 thumb-sized piece of ginger (I used powdered 1tbsp)
- 1/2 cup gochugaru (Korean red pepper flakes)
- 1tbsp rice flour (for vegan)
- +/- 130ml water (for vegan)
- 1,5tbsp brown sugar (for vegan)
- Miso soybean paste (for vegan)
- Onion
- Green Onion
- Apple
- (Chinese) Pear
- Sea salt
Steps:
1. Salting the Cabbage: Start by salting the Napa cabbage to draw out excess moisture.
2. Making the Paste: Blend garlic, ginger, soy sauce, pear, onion, Miso soybean paste, and apple into a smooth paste & Mix with gochugaru
3. Mixing: Combine the salted cabbage with radishes, carrots, and green onions. Massage in the spicy paste thoroughly.
4. Fermentation: Pack the mixture tightly into a jar, ensuring there are no air bubbles, and let it ferment at room temperature for a few days.
Benefits of Kimchi:
- Health: Packed with probiotics, vitamins, and minerals.
- Versatility: A great addition to any meal, perfect for vegans and non-vegans alike.
- Cultural Experience: By making kimchi, you're participating in a rich cultural tradition that connects you with the history and spirit of Korea.
Join the Journey:
Whether you're a seasoned foodie or a curious traveler, this video is designed to give you a deeper appreciation for Korean cuisine and culture. So, grab your ingredients and let’s make some vegan kimchi together! Don’t forget to like, comment, and subscribe for more culinary adventures.
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Music
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Song: You’re all I need (Instrumental Version)
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#VeganKimchi #KoreanCuisine #KimchiRecipe #Fermentation #CulturalHeritage #PlantBased

[@justincasihan3736]

im getting dizzy with your glass @_@

[@NkatekoMdaka]

😄😂🌻

[@firapeavx]

omgg looks delicious ❤

[@NkatekoMdaka]

And it really was delicious 🌻😊

[@DeniaSinaga]

It looks delicious 🤤

[@NkatekoMdaka]

It really is! It tastes so good! 😋

[@mogomotsimokobane6342]

It looks delicious!

[@NkatekoMdaka]

It’s very delicious!

[@lungaandfriends]

Keen to come back here after work ✨

[@NkatekoMdaka]

We shall be here, waiting 😊🌻

[@lungaandfriends]

@@NkatekoMdakaJust got done watching and wow…firstly, I had no idea making Kimchi was such a lengthy process. I’ve heard my co worker say it is but seeing you take us through the steps deepens my appreciation of it. Secondly, I love how you connected it to culture and how kimchi making is a communal activity that brings families and friends together. Thank you 🌻

[@NkatekoMdaka]

@lungaandfriends this is such a lovely comment 😊🌻 Thank you! It really is quite lengthy, lots of chopping 😂 Thank you! I wanted to give both a little bit of info on what I’m making and how meaningful it is to a borrowed (and appreciated) culture 😊🌻 what a thoughtful comment, thank you 🫶🏾