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  • Hello everybody!

  • Exciting! (laughs)

  • This is my second recipe from my second cookbook.

  • Today I'm going to show you how to make delicious delicious

  • and small portion, vegetarian kimchi.

  • You guys have always requested: "Oh Maangchi, how can I make

  • delicious kimchi without using fish sauce or fermented shrimp?"

  • I used to say: "Oh, just use soy sauce instead of fish sauce."

  • I always said that, or some salt.

  • But I was never satisfied with my own answer.

  • But how can I make delicious vegetarian kimchi?

  • So, I developed this recipe.

  • As you know, I'm not a vegetarian.

  • But ever since I made this recipe, sometimes I like to make vegetarian kimchi for a change.

  • Especially my friends who are vegetarian, if they come over to my house

  • I'm just ready to entertain them with my vegetarian kimchi

  • What do you think?

  • Is it good?

  • So it doesn't matter if you are vegetarian or not

  • just check out this recipe. I'm sure you will love that, it's delicious.

  • And also, you always say: "Maangchi, 10 pounds, 6 pounds cabbage is too much!"

  • But for my cookbook, all the kimchi recipes use 3 pounds of napa cabbage.

  • So, it's up to you.

  • If you happen to have 6 pounds, or 9 pounds

  • You can double, triple the recipe.

  • Easily you can make the amount of kimchi that you want.

  • So this is 3 pounds, nice and good looking.

  • Even I have to take one big leaf, to make it exactly 3 pounds. (laughs)

  • Let's get started! Now I will just make this mak kimchi style, cut into bite-sized pieces.

  • This is very good cabbage because I love the all-green leaf.

  • And also very thin.

  • And size is awesome.

  • So, I don't know what it looks like inside, let's see.

  • I'm going to cut this one in half...

  • And, let's open.

  • Not bad, isn't it?

  • Sometimes the inside is brownish, I really don't like it. (laughs)

  • And let's cut.

  • This one, like this.

  • And then split like this.

  • Like this.

  • Then we have quarters.

  • So now cut off this core.

  • Cut this in half a little bit.

  • Like this, and cut.

  • And this one...

  • This core part, discard.

  • Let's salt! But we need water.

  • About one cup.

  • Six tablespoons, so this is four tablespoons...

  • Quarter cup. And five, six.

  • Gently gently toss.

  • I will just put it here.

  • And i'm going to salt for two hours.

  • Every thirty minutes you just toss it around.

  • So mix all this salt evenly.

  • And now we are going to make kimchi paste.

  • First let's make rice porridge.

  • I will use glutinous rice flour.

  • 2 tablespoons.

  • But you guys can use just any regular rice flour or just flour, plain flour.

  • One cup vegetable stock.

  • And turn on the heat, medium high heat.

  • And just stir.

  • Vegetable stock color is a little brownish.

  • So this paste color is a little light brown.

  • Around 2 minutes you keep stirring this.

  • And now it's thickened.

  • And then when you see the bubbles, add 1 tablespoon sugar.

  • And keep stirring.

  • Around 1 or 2 minutes, until this is a little thinner.

  • Let's remove from the heat.

  • These are my vegetables: onion, garlic, and ginger.

  • So these three items I'm going to also grind using my food processor later.

  • And I gotta wait until my porridge is cooled down.

  • Ok, these are vegetables that I'm going to cut.

  • Radish, radish we need around 6 ounces.

  • Around 1 cup for 3 pounds of kimchi.

  • So let's cut into matchsticks.

  • Around 6 ounces.

  • Green onion, I will use just 6 green onions, sliced diagonally.

  • This is buchu. Asian chives, or called garlic chives.

  • In Korean, buchu.

  • I will use this amount, around 3 ounces.

  • And also for color I use just a small sized carrot, around maybe 1/4 cup is enough

  • Just for color.

  • 9 cloves of garlic, 1 medium onion.

  • And also 1 teaspoon peeled ginger.

  • So if you don't have a food processor, just crush it

  • whatever method you use, just crush this.

  • My porridge is cooled down now.

  • I'm going to use my food processor.

  • Garlic and ginger.

  • Onion.

  • Usually when I make kimchi paste it's time for me to add fish sauce.

  • Instead of fish sauce, I use 1/3 cup vegetable stock.

  • Plus 3 tablespoons salt.

  • That's exactly the saltiness is the same amount.

  • This is 1/3 cup.

  • So 1, 2, 3.

  • And 1 teaspoons sugar.

  • Again I will toss my cabbage.

  • I feel it's a little softer than before.

  • Now this is kimchi base, and then I'm going to add gochugaru.

  • Hot pepper flakes.

  • I will add 1 cup.

  • But if you can't eat spicy food, just use a half cup.

  • One cup.

  • The leftover hot pepper flakes you always have to freeze.

  • Otherwise it's going to be easily spoiled.

  • So always keep in the freezer.

  • Now all we have to do is wait until the salting is done.

  • We didn't wash this cabbage, we need to wash nicely.

  • And then also remove all the excess salt.

  • And drain.

  • Then we just mix these three items together, that's kimchi!

  • Vegetarian kimchi!

  • Shall I taste this a little bit?

  • Mmm!

  • So garlicky, gingery, and spicy, salty, yummy! That's kimchi paste!

  • Good good!

  • My cabbage is well-salted, lots of water came out.

  • And also very soft, softer than before now we have to wash this and drain.

  • Let's wash cabbage.

  • Wash 3 times, changing water.

  • I will just mix all this kimchi here.

  • And let's dry.

  • Add all this.

  • Mix.

  • My kimchi is all done. Now it smells so good and I know this is tasty.

  • So you can put this kimchi into the airtight container, and keep in the refrigerator.

  • In the refrigerator gradually it's going to be fermented.

  • it takes 2 week, 2 weeks after, in the refrigerator, kimchi is well-fermented.

  • and delicious and sour taste.

  • If you want to ferment quickly, just put this in an airtight container

  • and keep outside the refrigerator.

  • So that this room temperature is warm, you know, it will ferment quickly.

  • And then one day or two days later, you keep checking and the taste is a little

  • tastes sour, that means that it's fermented.

  • Then you have to transfer to the refrigerator.

  • In the refrigerator still kimchi will ferment.

  • As time goes on, kimchi will get sourer, you know, more and more sour.

  • I'm going to put this in my bowl here.

  • All leftover kimchi paste, don't waste!

  • This is my rice. I will put some kimchi here.

  • Sesame seeds.

  • Let me taste.

  • Mmm!

  • MMM!

  • (crunching sound)

  • So delicious!

  • I didn't add any fish sauce, but it turned out so good!

  • Because of the savory vegetable stock makes it so delicious.

  • I guarantee, you guys should make this one.

  • Even it doesn't matter if you are vegetarian or not. Just make this

  • and then you will understand why I'm really excited about this taste

  • So today we made vegetarian kimchi.

  • Chaesik-kimchi, in Korean.

  • Enjoy my recipe!

  • See you next time! Bye!

Hello everybody!

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B2 kimchi vegetarian cabbage cup fish sauce refrigerator

Kimchi (Vegetarian version: Chaesik-kimchi: 채식김치)

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    林宜悉 posted on 2020/03/25
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