OUR EASY KIMCHI RECIPE | VEGAN | FOODIE PROJECT

Our easy kimchi recipe is made using a frame work from the fermentable section of our Online Vegan Cooking Course. Kimchi is an amazing prebiotic and its so easy to make. We took our leftover vegetables from the fridge and adapted the recipe around what we had. Our kimchi recipe can be changed around what you have and its an easy way to make your vegetables last for years without going off.
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All the best,
Dave & Steve.

[@PaulSmith-pf2uq]

I use to share a flat with a South Korean couple back in the 90s. Lovely people! Clean, tidy, discreet, quite and generous. They were always happy to share foods and drinks of their country and talk about their culture. The guy's mother was caring so much for her baby boy, she was sending him packets with her homemade stuff, including Kimchi, which, grandma was burying in the garden for more than a year as the ground being very cold would keep the yearly produce from rotting but also, with time, taste and smell were getting stronger. My flatmate was receiving two large jars with every supply packet. I'm telling you that even the neighbours could smell it!!!!! The first opening of the jar was a celebration. The smell would knock us all out! But even though the smell was far too strong, it wasn't unpleasant (like a dead body's). The spices would come up and mysteriously, they would make you want to eat it. What an amazing experience that was!

[@urbanpoodle]

Som Thing How lucky you were! I used to date a guy whose parents are South Korean and his mom used to cook for us all the time and send us home with jars of kimchi. (Yes, unearthed from the backyard.) He and I split up long ago and I don’t miss him, I miss his mom! 😉

[@blackfearjays2286]

I had a slightly old red cabbage and half a leek that i had no idea what to do with. This came in clutch

[@thehappypear]

Super stuff will work great

[@RowenaJBlake]

Rinsing off the salt, is great to know, never thought that would be ok for lacto-fermentation. Thank you so much!

[@zerid0]

Perfect timing! I've been looking for a kimchi recipe for month but was too lazy to make it. I hope this is easy enough to motivate me :)

[@thehappypear]

Super stuff it really is easy - hope you enjoy

[@alexandrafingleton7407]

It’s my 60 birthday in July and I asked for your new book but I got a great surprise today when I got an early pressie of your Ultimate Vegan cookery course! Are you jealous? What better time. My daughter in law is Korean and god helps us with the kimchi. Obsessed they are. Imagine her face when the Irish granny makes it?

[@thehappypear]

Haha love it!! Happy birthday Alexandra sending lots of love 💚😄👍🏼

[@verhextundlecker6071]

Thank you for all your inspirations and your great way to reach Out to the world. The both of you and your Community are really bundles of positive Energy. I make my own sauerkraut/ kimchi creations all the time...Love it every recipe i make is different from the Last one i Made.

[@thehappypear]

Thanks so much - sending all our love 👍🏼😄💚

[@camillebetinyani3540]

I did it in march, 2 big jars, fermented a few months and I am eating them since this summer. SO GOOD ! I am making more this week end ! Thank you so much for this amazing recipe !

[@christinenonyabidness6853]

I lived in South Korea for a few years, and when I came home I gained weight and had a very unhealthy gut for a while. They are amazing people with amazing food, I really miss living there.

[@user-od9xe5oy5s]

Dave you look dapper in that denim Jacket. Denim Blue looks really lovely on you guys 😊

[@RafaelbySuzannah]

You both are so cheerful you help me cheer-up! Live thanks and gratitude from Brooklyn NY USA.

[@catherinehyde7033]

This is an easy, amazing and oh so tasty method, which made delicious kimchi! I riffed a bit and used what I had on hand (regular cabbage, broccoli stems, carrots, new mexico red chile powder, and cayenne ) Followed the directions and YUM! Thank you for this video.

[@thehappypear]

Amazing thanks so much for the update Catherine!! Enjoy your kimchi.

[@iamfreyr4178]

every time you guys upload a new video I keep singing: "happy new pear, happy new pear"

[@thehappypear]

:D Thanks a mill Jeffery! Sending loads of love!

[@erand1564]

I loved this recipe. made with sweet potato, parsnips and cabbage. Used 7 Tablespoons of Gochugaru for a little extra spice. Would recommend. Thanks for the vid lads! I will be making this again and again.

[@JohannaZee]

I also add a little bit of miso paste.

[@pinkpoodlepaloma]

I've just began making my own Apple Cider Vinegar and Citrus Peel Vinegar and Kombucha so I'm getting into all this stuff. Will file away this recipe for the near future. Thanks very much. I will miss going to Greystones on the Dart and swimming and sunbathing at South Beach. Lucky yous xxx

[@robhemsley9181]

This is delicious- I’m making more !thanks guys !

[@naomischut6195]

Thank you guys for another amazing recipe! I made it and now I’m waiting for it... 🥰 This was an easy recipe so thanks!

[@ronnsn1607]

i never dared to make kimchi .... but the recipe is simple and i think i have to do it

[@thehappypear]

It's definitely worth a try. So good for you and it's hard to go wrong.

[@drvincentesposito]

LOVE this! I didn't realize, this video came out on my birthday. Once we move to a new place with a bit more space (and glass containers😂) this is one of the first projects I will start!

[@christie_quite_contrary1657]

Thank you so much for this! I’ve been wanting to make kimchi for such a long time. I’m glad to have a simple and of course, vegan option. Stay safe ❤️

[@thehappypear]

Thanks a mill for watching Christie! Hope you enjoy your kimchi! Have a great weekend.

[@christianwirth6965]

We did the Recipe from Recipes for Happiness and it is BANGING of flavour. It is sooo delicious. We added a bit of Miso to bring more Umami Fermented notes into it and it is soo delicious. Thanks for everything you do guys!

[@thehappypear]

Amazing! Thanks a mill for letting us know Christian! Can't complain about more umami! 😀😀

[@carinecampier]

I like your approach of this, it looks quicker and easier than the method I’ve used so far. It’s a nice change... thank you for sharing. X&O from 🇫🇷

[@thehappypear]

Thanks a million Carine! Hope this easier recipe yields some amazing kimchi.

[@SheilaPollex]

Hey, nice to have some eye candy on my self-quarantine! I also love Kimchi as well. I'll have to try this.

[@johncrwarner]

I am making Sauerkraut here in Germany with a bit of an extra kick so I will be mixing and matching some ideas from here I have sauerkraut or krautsalat (its milder cousin) with virtually any savoury meal - a baked potato + hummus + sauerkraut = delicious

[@thehappypear]

Amazing. Love to hear you're experimenting mixing recipes together. We love fluidity in our cooking too. :D

[@user-oj5bw7sl8p]

Thank you for the useful video! By the way,- your matching navy-blue outfits are perfect!

[@Vita-vi]

Great recipe, will definitely try it, thanks. Btw congratulations on 400k subscribers on KZbin! Well done!

[@thehappypear]

Thanks a million Vita!! We're going to try do something to mark the milestone. :D

[@Vita-vi]

@@thehappypear cannot wait to see it! Have a great day!

[@ubercatta]

I like adding kimchi or sauer kraut to my salad bowls. Tastes great with beans too.

[@thehappypear]

Same here, it really adds such an amazing flavour dimension and so good for your gut. THanks for watching Caela!

[@amandac1343]

Thank you for the inspiration! I immediately whipped up a double batch after watching! Great use for my cabbage and carrots that I had left over!!

[@thehappypear]

Amazing! Hope you enjoy your kimchi next week! 😀

[@tivoni]

Looking forward to trying this one

[@thehappypear]

Super stuff Aaron enjoy

[@tivoni]

@@thehappypear thanx!

[@jeanneamato8278]

Thanks and blessings to 2 of my fav guys. 🙏😘

[@thehappypear]

Thanks a mill Jeanne!! Hope you're happy and healthy.

[@JVSwailesBoudicca]

OOooOOOOHhhhh = I have heard of this but never thought of attempting to do it but after watching you I will. I love chopping veg -I find it soothing. And I'm sure we would be healthier for eating all that pure goodness....I'm certain I'll reach 100 too !!!! Thanks so much 👍🏻

[@thehappypear]

Fair play! Definitely worth a shot. Adds nutrition to everything and you'll have your veg for months. :D

[@kmzan]

Love this Chanel! Just as an observation, I believe you need to let your brother speak and finish his own sentences man! haha 😂🤷🏿‍♀️

[@patty-cf7jj]

If your kimchi gets too sour as the months go on it’s great to make kimchi fried rice.

[@ankurnarayan]

Made it. Was mad delicious.

[@user-gz2sj9wx7w]

I am Korean~😊 I’m always watching your channel!~ ✨

[@michoun37]

Hey ! Thanks a lot guys for this recipe ! If I don't have enough jiuce in the jar, can I add more water ? Thanks for your answer :))

[@icildawillis2477]

Thank you for sharing,will make it.👍

[@thehappypear]

Super stuff enjoy

[@shraddharanawat1271]

That looks amazing guys!👌👌👍👍

[@thehappypear]

Thanks a mill

[@eleenagrant-jones8118]

Awesome, I’ll make it for sure. And did you say a green common cabbage is ok to use?

[@thehappypear]

Sure thing this recipe is really adaptive 👍🏼😄

[@greener336]

literally put anything you want

[@jkk7425]

Awesome! I make kimchi regularly, the one from your book recipes for happiness 😉 I'd love to make it now but I can't really get good veg at the stores at the moment ☹️

[@thehappypear]

Thanks a mill sending lots of love 👍🏼😄💚

[@christie_quite_contrary1657]

Can I ask which vegetables you typically use? I’m really keen to make a few varieties of kimchi. 😊

[@thehappypear]

Cabbages, leafy greens, carrots, parsnips, sweet potatoes. We try go for veg on the top of the aggregate nutrient density index.

[@RainbowMoonOfficial]

Can you eat kimchi as a main dish? For example, putting it on rice?

[@thehappypear]

I couldn’t see anything wrong with that.

[@shoegal]

Yes!

[@TheBuskerBusker]

It'd be better if you boil the flour(wheat or rice) with water like a glue first, and mix with other ingredients. -from kimchi country

[@kitty5902]

Thanks for sharing🌱

[@martandmishra5107]

Hey can you please teach how to make vegan french onion soup

[@ErikMunneke6714]

If you don't have rice flour: ground up some rice grains really finely... tadaa, rice flour =D

[@thehappypear]

Bingo! Love the creativity Erik!

[@mjs6385]

I’m a Korean. I don’t approve of this but it still looks fun to make lmao it’s more like kimchi inspired salad

[@thehappypear]

It's kimchi for people that are locked in and have to use what they have 😅

[@tp2387]

Do you wash your veg first? Looks delicious, I can almost taste it. Will definitely be making this soon 👍

[@thehappypear]

Yes indeed! Thanks enjoy it’s rocking and super easy to customise to your taste 👍🏼😄💚

[@thehappypear]

You can just rinse them off when you rinsing the salt if you're in a hurry. If you'd rather wash them first though, work away.

[@greener336]

That's what I was wondering, but I seem to always get the *extra dirty* on the inside veg. Recently, I found lots of little flies (gnats?) inside my pak choi. :( My point is, I never skip it anymore!! I even use a touch of dish soap but I'm looking for a healthier alternative..

[@carinecampier]

sapphiresky, I think dr Greger recommends white vinegar diluted in water. My mother used to do that.

[@greener336]

@@carinecampier I've heard about that but I've always wondered if it makes your food taste like vinegar. Also I use a lot of vinegar already so it's a good thing and a bad thing LOL

[@jmk1962]

My daughter loves Kimchi but I can't stand the smell in the kitchen when she opens it to eat it as it stinks to high heaven. 😣 I live in London in an area that has loads and loads of Korean shops and restaurants so have no problem buying it, but I make her eat it all so the smell goes.

[@thehappypear]

👍🏼😄💚

[@lindas.martin2806]

Napa cabbage works well, often is used by Koreans, also white radish!

[@thehappypear]

It’s perfect and more authentic but can easily be adapted 👍🏼😄💚

[@lynnegodfrey1658]

Was it paprika or smoked paprika used with the chilli powder or chilli flakes? Also out of interest what type of salt do you use in all your cooking?

[@thehappypear]

Sweet paprika is what we use and works great - we use a fine sea salt for general cooking and a coarse sea salt for finishing!

[@livinglifeinthenorth8512]

Looks delicious!! 🙂

[@thehappypear]

Thanks a mill

[@boraklc1172]

Hello guys, thank you for the recipe! Is it ok if I skip the seaweed? It’s really hard to find and expensive where I live.

[@JanE-rb2wr]

Thank you guys! I’ll look for some Napa cabbage or Bok choy to make this very soon! :)

[@thehappypear]

Oh yum! Let us know how you get on with it. We'll add an update of ours in our youtube stories. :D

[@flightlessbird9509]

Do you eat rice?

[@kittywitty6507]

If your on a low sodium diet can you halve the amount of salt or would that muck up the flavour?

[@jaggia2884]

@thehappypear is it the smoked paprika and chili or just normal paprika and chili?

[@eileenc477]

Just about to make this now... hope it turns out ok 💛

[@thehappypear]

Amazing, how did you get on?

[@eileenc477]

The Happy Pear ... ah, I was looking at the wrong recipe! I made your other quick one and it turned out great, so flavourful. I had plenty for a couple of days. Thanks guys 💛

[@Mimijona]

I just have some chinese cabbage at home! But I dont have chili, can I use sriracha instead? And can I use oat flour instead of rice? The quarantine cupboard is getting emptied 😅

[@thehappypear]

Oat flour is perfect. and sriracha will work too. maybe add it into the blender so it mixes evenly.

[@greener336]

How did it come out for you??

[@Liv.G121]

@@thehappypear How about gochujang ? Could I add this to the blender?

[@Mimijona]

Thank you! Will try today :)))

[@Mimijona]

I realized I don't have any type of seaweed at home, but I have spirulina, so I added a teaspoon of that, let's see how that goes in the end, but the colour is fabulous! :D

[@TejSingh-xj3ux]

Quick question i'm hoping somebody can help me with - I've just finished Day 1 of the fermentation process and the water has decreased so the veg are no longer completely submerged. Do i top up with water or is that supposed to happen? Thank you in advance! :)

[@shanamaier-taplin3906]

No seaweed...can I use Fish Sauce? If so, how much?

[@Corcioch]

Do I have to wash the salt off? Does that not wash away some of the goodness in the veg that has been drawn out with the liquid in the veg, by the salt?

[@sariah86]

Mine tastes like strong pickled onion - have I done something wrong? Is there something I can do to improve it at this stage? Thanks :)

[@Dibdib35]

I am low fodmap is there any way I can adjust this recipe? This would be great for my gut health thanks guys ❤️

[@naomischut6195]

I did fodmap diet once and as I remember, you have to use certain veggies or parts of it in stead of the whole vegetable. So you could use that. And Kimchi is amazing for your gut health anyway! Because the fermentation process makes it good for your gut. I would absolutely try this!

[@Dibdib35]

Naomi Schut thank you ❤️

[@kimsands9280]

How much of it would you eat each day?

[@memary4887]

...or use the Turkish "Pul Biber/Hot Pepper Flakes" instead of the Gochugaru😊!?

[@thehappypear]

That works too. Anything with a bit of texture that adds a kick. Have a great weekend.

[@barbhayes5613]

Does it matter if the salt is iodized or not?

[@thehappypear]

Better if not 👍🏼😄

[@thehappypear]

It shouldn't make a difference. It's more to break down the vegetables, it'll be rinsed off while the fermenting is happening. Let us know if you give this a try, would love to know how you got on.

[@jindrichpelisek4411]

Hi lads, once fermentation is completed, can jars be stored in the basement, instead of fridge? Temperature in the basement would be around 10 to 15 Celsius. Ta

[@thehappypear]

That should be grand, once its sealed the fermentation will be slowed down a lot anyway. HOpe you're enjoying the kimchi.

[@vanamarkarian]

What is the flour for ?? And can any flour for ??

[@em7759]

I can't eat spicy food, can I just use paprika or is the chilli essential?

[@thehappypear]

It doesn’t have to be spicy. It’s better to make it how you like it so it’ll get eaten. paprika will be fine 😀😀

[@em7759]

Ah dzieki bardzo 😊

[@Faith_Soprano]

I tried a very similar recipe once, and the rice flour made the texture so disgusting that I could barely finish it. I didn't even use that much. Maybe I'll try a different flour next time.

[@greener336]

try a different technique

[@Faith_Soprano]

@@greener336 Like what? What could I change?

[@thehappypear]

That's unfortunate. I can't think of why that happened. Fermentation works in mysterious ways.

[@Faith_Soprano]

It felt like the flour and liquid were repelling each other, so the flour was just there in the final mix almost in dry form. Even though I blended it in with water and the other ingredients and it looked like a smooth sauce. In the end, it felt like eating sand.

[@susanacerdacanales2649]

is it ok if I skip the part of adding chilli? I only have paprika in the shelf

[@thehappypear]

That's fine. It really adds to the authenticity but you can add spice later. :D

[@PARALLEL7_Vegan_Street_food]

i made this today, it is fermenting right now at room temp. i dint have any seaweed..never really liked anything with fish flavour...but is it meant to smell like rotten veg lol

[@thehappypear]

Pretty much, haha. it'll get vinegary. Keep having little tastes and when you like the flavour you can seal it and put it in the fridge and you won't have to worry about the smell.

[@PARALLEL7_Vegan_Street_food]

@@thehappypear kzbin.info/www/bejne/pGHEaKmQZpaFZtE this is my take on the recipe. im trying to start my own channel, i realise there is a lot to learn. and i need decent lighting too haha any tips would be great from you guys. i run a vegan street food business, and attend vegan festivals in the uk. BUT as were all on lockdown, and festivals are now cancelled sadly, i wanted to just try the whole vlogging for myself also on instgram too, where a lot of my creations are ...love you guys X

[@star5977]

What is the "akeno veg" that is mentioned in the ingredients?

[@hello.jila656]

A kilo of veg

[@JVSwailesBoudicca]

PS Do you eat it as you would eat Sauerkraut ?

[@thehappypear]

Depends on how you handle your spice. We have it in sandwiches, on top of soup, in buddha bowls, burgers salads. Add it to anything.

[@JVSwailesBoudicca]

@@thehappypear Thank you.

[@CiCiirishkitty]

Can you use tomatoes or sauce? I never had this before.

[@angelahrycan3027]

Can I use soya sauce if I don't have enough tamari?

[@bsjeffrey]

reduce the garlic. lol. triple it.

[@Tabata774]

Never try kimchi. This could be the occasion to taste it.

[@PaulSmith-pf2uq]

Now I know how South Korea smells! : D))))))))