Vegan Savoy Cabbage Kimchi, fermented vegetables, No Sugar, No Fishsauce: 비건, 무설탕, 무액젓 김치

[@Dverdugo2023]

I love how you used all fresh ingredients and NO SUGAR thank you for your video !

[@foodismedicine5824]

Thanks for watching. I hope you find it beneficial. 😊

[@WendyBarrett-g3i]

🙏 and Kimchii 😎

[@leselle777]

I just discovered your video and I am truly grateful to learn how to make this healthy side dish. I look forward to trying this soon. I understand how to do this finally thank you for making it look easy and do-able. Thank you so much for sharing...

[@foodismedicine5824]

Thank you Leselle Lam De Souza, I aimed to use easily for everyday life because we are all busy. Be healthy and happy. oxox

[@leselle777]

@@foodismedicine5824 🌷

[@suebentleyofficial3934]

Thanks so much for this lovely recipe. I wanted to make Vegan Kimchi, and now I can. My Riverford veggie box had lovely cabbage this week!

[@foodismedicine5824]

Great to hear that. No sugar is also essential for good health. Be healthy and happy. Thanks!

[@ginagee8737]

I made one 5 days ago. I used Savoy with some red onion. Red chill. Parsnip. Leek with ginger and garlic. Only my second try at kimchi. I used tradtional veg first one.

[@foodismedicine5824]

I've never used Parsnip for kimchi, wow interesting. Could you please let me know how it turns out? 👍

[@ginagee8737]

@@foodismedicine5824 I'm quite surprised the parsnip is quite sweet. The texrure is similar to daikon. I had to ferment for 5 days. So the parsnip softened. The overall taste is lively and warm.

[@foodismedicine5824]

@@ginagee8737 I guess when vegetables salted their texture is changed and firmer. I imagine that happened to parsnip. Anyway I am glad that parsnip works.

[@AdeleHawkins-yh7tj]

Thank you for sharing this! I am in the middle of making my first batch of kimchi. I was nervous because I realized this one recipe I was following called for a smoother green cabbage, not savoy, and was worried savoy would be too tough. Glad to know that using savoy is not a "deal-breaker" :)

[@foodismedicine5824]

Thanks A. Dell! if cabbage is so tender, reduce salting time or some cases (like wild garlic...) can be skipped. Many people around me like savoy cabbage kimchi because of crunchiness. Hope yours turns nicely. Enjoy kimchi!! We love it! 😘oxox

[@popennaannepop684]

Thank you very much!

[@foodismedicine5824]

You are welcome... Hope you have success with the recipe. ox

[@kamrulahsan5808]

Hello. Perfect recipe for kimchi. Looking forward to seeing upcoming recipe. Best wishes from Dhaka.

[@foodismedicine5824]

Thanks Kamrul Ahsan, do you also have savoy cabbage in Dhaka? ox

[@kamrulahsan5808]

@@foodismedicine5824 Thanks for your feedback. Not available. We have regular green cabbage. I just made kimchi following your recipe.

[@foodismedicine5824]

@@kamrulahsan5808 Great!! I make kimchi with all kind of cabbages. All works. Good luck! oxox

[@sierrahikergal]

I”m making it today, don’t have Korean chili so have to use other, hoping it is delicious..THANK YOU...YOU ARE so cute...

[@foodismedicine5824]

Thanks... 🤓 You could use fresh chilli too. In the past, chilli wasn't able to get in winter or spring, so dry them and use them whenever we need. My mum used dried chilli and fresh ones at the same time and she said this way taste better. I hope all goes well. Be healthy and happy! ox

[@martincanavati]

Kimchi!!!!! 👍👍👍👍

[@foodismedicine5824]

Yes.... Kimchi.... Thanks Marin Canavati. Hope you enjoy! ox

[@laurapusceddu8151]

Hi thank you for the great video! Can you use corn flour instead of rice flour?

[@boyoonchoi4207]

아 정말 잘보고갑니다. 저도 영국 사는데 많은 도움 되었어요!

[@foodismedicine5824]

도움이 되었다니 감사합니다. 영국 어디 사세요?? 반가워요... 제 요리는 대부분 로컬에서 제철에 구입할 수 있는 재료를 사용했답니다. 고국에서 멀리 와 사시는데, 영육이 건강하시길 바랍니다.

[@rogerroth9536]

You are amazing. Great video! Is your Kimchi good for an old man? I'm shooting for 125. Will this help?

[@foodismedicine5824]

It should help stay healthy. Exercise(especially deep breathing ), cleansing are also important part for the Longevity. Here is the cleansing videos I made. Hope this helps too. xx

[@freshleap]

I have gots loads of savoy here thank you for this!

[@foodismedicine5824]

Great way to use up savoy is to make kimchi. Hope you are successful!

[@freshleap]

@@foodismedicine5824 I have tried it however I followed what u said, that i cud use cooked rice. Hope it works. Savoy is in season these days. I picked up like a caddy of savoy on olio for free. I have to make use of it. When do you usually start making kimchi? This winter is a bit harsh isnt it? If I made it early, what is the suitable temperature for it to ferment?

[@foodismedicine5824]

@@freshleap outside temperature effects but more room temperature. If your home is cold it will take longer to ferment, warmer then quicker. Savoy cabbage is also longer to ferment than Chinese cabbage, but dipper flavour and crunchy texture. Seems like Savoy season has finished in here(north west England), my local farmer doesn't deliver any more. I have to wait till winter. Now I will use different vegetables. The wild garlic will come out soon. Looking forward to it. I use seasonal vegetables for my kimchi. ^&^

[@99cachorro]

Say "kimchi" You are so cute! I like this recipe I will try it

[@foodismedicine5824]

Thanks! Plz try and hope you enjoy. Healthier version of Kimchi!!! Be healthy and happy! oxox

[@waichung482]

Am on a low sodium diet for liver health- how much salt can I cut without affecting recipe too much ? Also in the UK and I love kimchi but had to cut due to health issues- thanks for the video!

[@foodismedicine5824]

If you are concern liver health, I highly recommend to do liver cleansing. I made a guideline video. kzbin.info/www/bejne/rZDXd52bfr1opNE And also do coffee enema would helps liver to detox. kzbin.info/www/bejne/hGbSY3yDfatlfrc If you use good quality salt (not table salt), I use inca salt at the moment and it is really nice, we need salt, not cut down. low in salt make more problem. nevertheless if you are concern try with half amount of salt. not enough salt means Kimchi will go mouldy easily. So once it is fermented put it in the fridge. Thanks oxox

[@SayuriChiyo]

I love this recipe, I will make it! Just what I was looking for, a no weird component, no sugar, no fish kimchi. I was wondering if one could use cornstarch instead of flour. Right now we are doing this no-carb-at-all diet, but we are allowed 1 tablespoon of cornstarch...

[@foodismedicine5824]

SayuriChiyo, I am glad you found what you want. Yes you could use cornstarch instead of flour. Hope it is successful! Please let me know. Since I make vegan kimchi, my hubby loves it. Thanks. ox

[@toniwillis647]

Great recipe! No sugar, vegan, gluten free. Love it! - Question - Does it need to be opened up to burp it at anytime before it's ready to use?

[@foodismedicine5824]

Thanks for your comment. I do from time to time, if you are using a smaller jar it's better to do it.

[@adamcenturione8631]

Are you Korean? Where did you learn this?

[@foodismedicine5824]

Yes, I am a Korean, I just tried because it is not easy to get Chinese cabbage in North of England. I somehow have to use whatever available. Thanks... Do you like Kimchi?

[@adamcenturione8631]

@@foodismedicine5824 Yes, Kimchi is amazing! Kam SaHam Ne Da!

[@foodismedicine5824]

@@adamcenturione8631 Great to hear that. Have you made one before? If yes then, it is great, if not, follow my channel please.

[@Sailorsecretindistress]

I would use soy sauce instead fish sauce

[@foodismedicine5824]

Thanks John, You could, but fish sauce is not necessary. Soy sauce will make darker colour, plz have a go. Who knows it would be the best recipe... 👍