Vegan Kimchi

[@EmpressCosplay]

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

[@ayeshazahid2421]

Me in Pakistan and I have same problem here 😂😂😂

[@hackerprincess7138]

order it online! also sometimes when there is a korean communitiy in your are there might be a korean super market.

[@darkg5103]

Turkey :(

[@hyuneeEats]

That kimchi looks so GOOODDD!😍

[@CDRDDJ]

hyuneeEats look where I found you!😊

[@risithabellignur4406]

I know riiighhht

[@kaylapark7012]

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!!

[@TheJenniferTaylor]

Monocle why don't they add that stuff?

[@kaylapark7012]

Jenn Taylor apprently those ingredients distract buddhist monk's from chanting and preying.

[@ShavonneTV]

Monocle could those ingredients be distracting while chanting and praying because of how it makes someone's breathe smell?? My breathe smells horrible after eating kimchi.

[@alexl0890]

+Shavonne TV its considered unpure in the Buddhist religion

[@yantyagustina2735]

Hi can you share the recipe?I want to make vegan kimchi for my parents but they don't eat garlic,chives,green onions and stuffs like that...i've been searching kimchi recipe without that stuffs

[@AB88305]

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.

[@dama_dimples]

I’m gonna use plum paste and an Asian pear for the sweetness. Can’t wait to get my kimchi batch going!

[@skyletta0626]

Sassy AF 😂💗

[@BellaPerryman]

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

[@SeonkyoungLongest]

😘❤️ Love you girl!!!

[@BellaPerryman]

💜💜 Much love to you too girl! Keep on doing ya thang!

[@rickyxiong]

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

[@viakimcqueen676]

Ricky Xiong I know right?!? I was thinking to myself "do half a recipe bitch!" What's so hard about that haha

[@ceecee8757]

The fast blink, too!! 😂

[@ameliajijo]

I just died on that one HAHAHAHAHA

[@ManypossibilitiesGaoLY]

Lol the eye roll.

[@NJBeemaster]

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 KZbinr reply to every post as you do. Few people who do well on KZbin bother to even look and SUBS end fending for themselves. You are so refreshing. John, a faithful viewer.

[@Kimberlyrogers]

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

[@mollyrosefrancis]

Ohhhh, I'm also a takis lover, and I also love kimchi, but it never occurred to me to substitute one for the other! I'll have to give that a try and see if I can curb my addiction :)

[@Kimberlyrogers]

Mo Ulrich only thing missing in the kimchi is the lime flavor but I don't think I would add it in but yes! Healthier and just as tasty

[@pupolozano]

Have u ever tried Takis WITH kimchi??? heaven !!

[@Shri100percent]

@@pupolozano what have you done

[@pupolozano]

@@Shri100percent :'D

[@samuri2011]

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

[@jkimmyloser]

I think if you make it often, consider getting those fermentation lids so that they don't explode!

[@sushiluvrluvzme]

i always press down so that it doesnt happen. maybe try that instead?

[@karenbenavente1124]

Lol yep 😄 when your jar don't have enough room Kaboom ha ha 🤣 we must remember to leave room for it to ferment lol

[@juliettelimz9965]

How about not tightening the lid completely? Leaving it slightly loose should let the air out and avoid explosion

[@anne8743]

I was told to not tighten the jars,leave about 3 to 4 inches from the top and also burp them often. I started burping mine on the 3rd day,about 2 to 3 times a day.No issues with exploding.

[@dianluvitasari7865]

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

[@KrulciferEdenfelt]

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

[@SeonkyoungLongest]

wish I could buy you a drink for your 21st birthday!! Happy early birthday!!! ❤️

[@KrulciferEdenfelt]

Seonkyoung Longest 어머! 감사합니다 선경!! That'd be amazing if you could! And thank you! (:

[@Honeyoc]

What does "throwing shade" mean? I've seen a few people say that in the comments. Halp!

[@mars9399]

Kimchi's better for u than alcohol

[@tara1555]

@Denna what did she do for us to say she was throwing shade? Honestly asking lol

[@Endless_Samosas]

I just love the way she talks ❤❤❤

[@sunshine-yr4qw]

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😊👍🏻

[@Sassybesos]

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.

[@Coversbybelle]

I’ve been looking for a fish free kimchi recipe bc I loved my grandmothers before I developed an allergy and I’ve finally found one that tastes like home thank you!

[@tara1555]

The way you talk is super cute! You are the best Korean out there! Nuh uh, Best person period

[@ginapino2857]

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

[@Mintberry86]

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!

[@zarrock0710]

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 :)

[@evelynhernandez6332]

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)

[@MrMikkyn]

Persimmon and Shiitake Dashi is such an interesting addition to make Vegan Kimchi

[@witht12]

"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.

[@kimberlybryant3003]

I feel like that comment was foreshadowing, cuz she's vegan now 😂

[@diannam8796]

The BEST vegan kimchi recipe! I’ve tried several but this is now the only kimchi recipe I make.

[@starlightmahi2974]

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

[@LoveMissSarahlishous]

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!!!!

[@delmicortave]

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.

[@jessica_1811]

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

[@phyl1knit2]

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 😊

[@notforprofittho]

This woman gives me LIFE omg

[@HAmsaSARA]

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

[@tommyrobitaille8964]

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

[@dulguundavaanyam9712]

My fav recipe video of vegan kimchi

[@eViL1686]

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

[@jordansmith8547]

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.

[@chakowilliams3038]

This vegan kimchi is the BEST!!!!!! It tastes waaaay better than store bought ones. My non-vegan friends love this kimchi I make so much that now they buy them from me!!!

[@MeowMeowKapow]

Love it when Seonkyoung throws shade. =>.

[@AA-jv5hg]

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

[@nadjatanner3857]

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

[@chakowilliams3038]

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

[@QianaWilliamsTv]

Please send me two jars!!!!! 😩😩😩😍😍😍😍

[@jayl111792]

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

[@mpuppybreath]

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

[@xchorro]

I hope she knows this emoji, "🙄", is an eye roll emoji lmao

[@xPosumx]

man even the salted cabbage looks yummy

[@Sanikirang]

i love your vegan recipes!!!!

[@SeonkyoungLongest]

Thank you! ❤️

[@13moredays]

I love this lady's sass!!

[@hermelinesmalla8099]

So excited to make it.

[@eViL1686]

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

[@powerfulnightmare]

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

[@timeisaweirdsoup]

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

[@natt7748]

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

[@lisaxio]

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! :)

[@SeonkyoungLongest]

Persimmon works AMAZING in this recipe, you are gonna love it Lisa!! ❤️

[@supersiddarth]

Sorry for this silly question. Now is not persimmon season.. Is it alright if I use dried persimmons instead?

[@lugaretzia]

The amount of sass put out here.

[@lucylulu4842]

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

[@llynnie888]

"You can just half the recipe but I guess me doing it for you is better" - ha ha. Cute!💞

[@laluna2264]

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

[@itsmypukapuka4710]

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!!!

[@phoeberaymond8781]

Thanks for this! Im not vegan but im always looking for simple and healthy recipes!

[@phyl1knit2]

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!

[@Karma-xe3tp]

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 ❤

[@judy1603]

村民黑乎乎圆滚滚嘎嘎嘎嘎，b gum gum vu hm百年好合333你的❤吗？3如果 vc v。

[@lebinhtu8135]

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

[@judithbrighton3040]

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

[@mm-yv7xb]

You are getting more and more beautiful

[@SeonkyoungLongest]

Thank you! ❤️

[@lucieann21]

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 :)

[@priyadharshinikumaravelan1644]

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

[@rimshatariq4615]

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

[@Busymomx5]

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

[@veggiechompers]

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

[@marisahueso7149]

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

[@karenbenavente1124]

That's what I was wondering! If maybe we could use ripe plums or something?? 🤩💕

[@phyl1knit2]

I saw other vegan recipes used pears so that’s what I’ve done twice so far. Worked well!

[@chNiAyNoIko]

My mom is vegan and we love this recipe so much! Thank you~!!

[@docbrown7558]

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!

[@damon037]

외국에서 한국음식 해먹기 힘든데 좋은 레시피 올려주셔서 늘 도움이 됩니다. 감사합니다~~~ ^^

[@malguditimes]

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

[@gerardvisci1311]

Hello!I am a practicing Buddhist and would love to know how to make traditional Korean Temple Kimchi.also, I noticed you do not add water to the jar. I use to do this, but I guess there is no reason to?Thank you!

[@ikaarianti8270]

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

[@codecherry57]

Ahhhh….look at you, throwing subtle shade….okay!!! 😂. Thank you for your post! 😀❤️

[@cpangili1]

Thank you. I made this kimchi and it’s great. It’s got great flavor and heat!

[@bloopiewhale5355]

Seonkyoung is doing gods work

[@HappyVegan72]

thank you for this vegan recipe, sure looks amazing.

[@andreasobuaculla9511]

did you try it fermented?

[@moochimichimoo]

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

[@learysewingembroidery]

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....

[@mrboboyispurple]

tried this, taste it, it was super good. Don't have persimmon ended up using peach, but it is still super good.

[@user-kh9ki3kq8m]

is there any substitute for a persimmon? We don’t get those where I live.

[@Jennm4]

Jackson Catlett Apple! Asian pear!

[@mariavictoriahelena8791]

Jennifer Moy will the sauce not be too runny? Don’t asian pear have more water content in them? It’s also hard for me to find persimmons where I live since it’s not the season for them rn.

[@Truthbetold144]

Maria Victoria Helena no, it shouldn’t make your sauce runny at all. As a matter of fact, I thick it should help thicken the sauce because it’s high in pectin.

[@hanaashishi8007]

I followed the exact recipe, except used apricot preserve instead of persimmon and it tastes amazing!

[@NohAotori]

I'm so glad to find this recipe. I'm not vegan neither dislike fish etc, I'm just allergic to shrimp 😢 sadly

[@SonaUniverse]

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

[@arunningbet]

I really like the bowl you have the cabbage.

[@lanzkiesamall4514]

omg, how can you be so pretty SL, ??? 😍😍😍😍😍😍😍jacob is so lucky to have you, you are also a good cook,

[@SeonkyoungLongest]

❤️❤️❤️

[@michellemarks4142]

Kimchi looks delicious and love your personality. So cute and funny.

[@reachtrita]

What?!!! Awesome!!! Thank you so much for showing us how to make delicious dishes without cruelty ingredients! 💕💕💕✨ I got two napa cabbage in the fridge! I'll be using pear instead of persimmon as that's what I have on hand. The recipe looks amazing and full of flavor. Thank you!!

[@reachtrita]

Made it and it's so easy and very delicious! It's got all of the flavors a good kimchi should have! My family has been doing business in Korea when I was young, so I know good Korean food ;) I needed to cut down on the pepper because it's so spicy! Lol.

[@cyndyle8842]

happy new year, blessings always. love your videos

[@SeonkyoungLongest]

Happy New Year!! ❤️

[@Pickles2019]

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

[@SeonkyoungLongest]

Thank you for your commenting!! I really appreciate!! ❤️❤️❤️

[@ariellev9185]

The sass when she mentions people asking her the stupid questions xD

[@twinklenikki1997]

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,

[@Ashleyvr-cw2yn]

Thank you so much! Now I'm even more interested in how a Buddhist or Jain (I believe they also eschew root veggies) would fill out their kimchi, though! But the persimmon addition is fascinating!

[@a_lethe_ion]

under a minute and I already love your sass :D

[@buildafineshrine]

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?

[@zihanli7693]

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

[@documentarygirl8]

This looks so good, but hunni let me tell you bout the shade she was throwing and batting those eyes real quick lol, I loved it

[@alexalexander1415]

She just radiate snarky asian mom energy 🤣🤣!!! And I’m here for it😤🙃