Well, I didn't like this recipe as much as the traditional kimchi recipes, but it wasn't bad at all! Wether you want to call it kimchi or not, it's pretty tasty. Obviously, thumbs up for sticking to a vegan recipe. :)
Only ONE thing makes this not kimchi: It's not fermented
Here are three things you can change to make it kimchi:
1: Cabbage brine is all wrong, won't "deflate" properly - after cabbage is cleaned, dip in sea salt water and strain lightly (dont get rid of all the water, you're not making salad) only rinse a lot when its 'done'
2: Porridge was too hot, won't ferment right.
3: Didn't let it sit long enough, won't ferment right. 1 hour? That's just room temp salad
@tajmox I agree with that... It wasn't executed properly and probably didn't really taste like kimchi... It looked more like a watery cabbage salad... Well, if she likes it, I guess that's okay... Imma do it the traditional and more correct way.
Nice video. I've been hunting for vegan kimchi but i can't use this recipe anyway because i don;'t get sweet rice flour anywhere in my country. thanks anyway.
@ambroziajewel Hey, she's calling it kimchi when it is clearly not. At least she could put "kimchi-like" dish instead. But I understand why you don't care because it's not part of your culture. It is a fascinating video and I do commend the woman for trying to recreate a dish she loves but, I would recommend trying 배추겉절이 (baechu gutjuri) if you want kimchi without the fermentation.
It just looks like a watery redish salad... That's not how its supposed to be made but I'm gonna let her make it how she wants to... To each his own, I suppose... I'm gonna make it the traditional way. Tastes and looks better to me...
@EvilValenStrife hahahah@ your gonna let her make it the way she wants to.. how kind of you to allow her to do that... . so lets just say you decided not to allow that..... then what? what happens next? you crack me.....
All I have to say is "blah!" That's not even kimichi. Its more of a salad then it is kimchi. Not salted throughly and its not even red! Suppose to be a pasty color. Lol! Horrible...
I think a lot of you are being really critical of this girls recipe JUST because she's not Korean. Yes, this is not exactly the typical way to make kimchi, but just because it's different doesn't necessarily make it bad or wrong. I don't really care for the way she cut the cabbage but there are lots of different kimchi recipes out there and you should at least try it before you mock it jeez -_-
I have made kimchi a couple of time and watching her just made me wonder where the heck did she get her recipe from????. Want to lean to make kimchi? It is best to learn from an experince korena person who actually knows what they are doing. This looked like kimchi style cole slaw to me.
i understand that eating raw kimchi is healthy but what about cooked kimchi such as kimchi stew, kimchi fried rice etc? is there any good bacteria left after high heat cooking?
@ xRisingForcex If you're a purist, you shouldn't be eating Kimchee at all. Because today's Kimchee is already altered and changed over centuries of introduction of foreign ingredients to Korea. The first original Kimchee did not use Chilli peppers. It only used salt and other ingredients and fermented. The Chilli came to Korea in less than 500 years ago by Portuguese traders via Japan. And to answer your question, that is what's wrong with purism. It's just not practical.
@Berrymore84 Well Kimchee is a national dish and Koreans take it very seriously. And naturally they are very critical of it when done in foreign way be it Chinese or Japanese. Many ethnic Koreans live in China and they also naturally eat Kimchee. Quality has been the issue as Korea now imports alot from China due to rising price of Kimchee. It's also very popular in Japan but of course with any food, there's a slight alteration to suit the taste of that nation. And Japanese call it Kimuchi
@Xentradi97 It's the same way that Italians and French are appalled by how their national cuisine gets altered (or in their view screwed up) by others.
@Xentradi97 with all due respect but what i've learned is that the making of kimchi dates back to 3000 years ago in China and i see no reason why the Korean have to be upset for it? since it was started in China so i don't think the preparation method is foreign to the Chinese people. i asked the question because someone left a negative comment saying the Chinese kimchi is mushy and not crunchy, so i wondered if this is really happening in reality. thanks for the answer btw
@Berrymore84 You need some education on Kimchee and what it is. Chinese as well as just about every culture eats some form of picked veges. Pickled veges are completely different from Kimchee. Korea has pickled veges too and we don't call that kimchee. They are as different as Butter and Cheese. We don't care or are we upset that Chinese eat and make pickled veges the way they do it. But you don't call it Kimchee as it is not. And NO, Kimchee did start in China.
@Xentradi97 from my own search Kimchi means "submerged vegetable" which is the same with Chinese "soaked vegetable", they undergo lactic acid fermentation. perhaps both are similar until the introduction of gochugaru/chili flakes into Korea? could it be the touch of chili flakes and fish sauce that set Chinese 'kimchi' and Korean 'kimchi' apart?
@Berrymore84 Many culture has some form of cheese. Are they all same? And can one culture claim as the origin? Many Chinese thinks so simply because Chinese cabbage is used as one of the most popular ingredient. Chinese Cabbage is called Chinese because that's where it's most prominent but it's also an indigenous vegetable in Korea and other parts of North East Asia. It's like China trying to claim credit for the origin Spaghetti because Marco Polo brought noodle making to Europe.
@Xentradi97 yeah i understand that they are not the same but i would say cultures from the nearby countries might originate from the same root. to my knowledge Chinese cabbage were introduced to Korea. or maybe i should look up other than wikipedia? however there's one thing the world can't deny it is the spices they used in making Kimchi which is solely developed by the Koreans.
@Berrymore84 The fermentation process of Kimchee and Chinese pickling is very different too. Look it up. And yes, they are called different things. Do they call Chinese pickles Kimchee in China? No. suan cai, la bai cai, pao cai, and zha cai. That's what they are called.
@Xentradi97 i just found out another entry in wiki regarding the production of pao cai and kimchi. they are somehow different from each other. pao cai is made by pressing the cabbage with a stone and let it ferment for days whereas kimchi has to be salted first before mixed with the sauce and place inside the pot. they both undergo the same fermentation process but i believe the end result and taste would be very different. am i right?
@Berrymore84 As I read your post, I can't help but be amused. Why is it a reflex amongst ethnic Chinese to assume that everything come from China just because similar thing can be found there? Sure China has a long history and was a great civilization that influenced many but are you suggesting that it was one way street? Chinese culture is what it is today because it accepted and absorbed from everyone from within and outside. Pickled veges can be found in ancient India as well.
@Xentradi97 what i know is the first regime in Korea was founded by one of the royal family of the Shang Dynasty. when it was replaced by the Zhou Dynasty many people fled to Korea. when China was not united itself Korea became more independent and gradually claimed originality for many cultural heritages. however this is from a Chinese source it may or may not contain bias so i wish to hear your opinion. i believe cultural interventions happened just like within the Malay Archipelago.
@Berrymore84 First regime in Korea was found by one of royals of Shang? According to who? Good luck arguing that version of history with historians outside China. And this isn't the forum to do it. Did people from China migrated to Korea throughout course of history? Sure. But so did the Koreans to plains of China. Problem is, Most Chinese with your argument always makes it a ONE WAY argument. China was the centre where things originated from and everyone took it from it.
@Xentradi97 don't worry i won't turn this into a slinging match. of course being a non-prejudiced person i would love to hear both sides of the story and observe their reactions. i will refer to non Chinese sources whenever i got the chance.
@Berrymore84 Korean Kingdoms once stretched far beyond Manchuria. Naturally their eating habits influenced people within as well as neighboring region as well as take on the influence. Have you made Kimchee before? I grew up watching my mother and grandmother and neighbors make them. And I can tell you they are very distinctively unique experience. I'm not saying it's better or worse, just very Korean.
@Xentradi97 yes i used to make Kimchi and i even fermented them inside a harsch crock to simulate the way Koreans keep their Kimchi inside an earthen pot. pickled vegetables can be found everywhere throughout the world due to the availability of different species of cabbages but the using of Chinese and Napa cabbage as well as selected spices is rather regional that only belonged to China, Japan and Korea. this is what makes the Pao cai, Kimchi and Kimuchi different from sauerkraut.
@Berrymore84 You have a passion for Kimchee and pickled vegetables. Good for you. Enjoy it. Don't turn it into some ethnic cock fest as many of insecure sinocentric Chinese likes to do as a hobby. I find such notion quite ignorant, arrogant and downright rude.
@Xentradi97 like i said, i have this great disappointment for my own people who are so fond of criticizing other cultures but they don't seem to practice their own as well, particularly the Chinese ethnic groups in Malaysia and Singapore. do you know why the Malays prefer J-pop and K-pop cultures over China? i think you just hit the nail on the head. my people are snobbish, arrogant and so full of themselves. they just wish to turn Malaysia into another China and i'm really sick of it.
@Berrymore84 I've yet to come across any Chinese practice of yearly gathering, washing, preparing, salting, spicing, packing and burying the kimchee done anywhere. And I too live in South East Asia where population is mostly Chinese. If I had a dime for every time a Chinese person would insist that Koreans and Japanese and their culture were spawn by Chinese or that Spaghetti and Football and Golf was actually Chinese origin etc, I'd be a wealthy man.
@Xentradi97 Just to sum up things, yes pickling of Vegetables aren't uniquely Korean. It is done by a number of countries and cultures around the world and they have certain similarity to Kimchee, even a german sour kraut. However, Kimchee itself is uniquely Korean that has been eaten since the dawn of early Kingdoms that has been changed, modified and perfected over centuries of learning and enjoyed by entire nation as well as most ethnic Koreans around the world. Done.
@Xentradi97 i personally don't think that the modern Chinese people in Southeast Asia still adhering to their traditional practices like those in China and this makes me ashamed of my own people, even the Malaysian Malays and Indians are way more better in keeping their own mother cultures alive. speaking of any traditional practice such as the making of pickled vegetables i think Korea is one of the best and now it is known to the world through Korean dramas and migration to the West.
@Berrymore84 What Koreans are complaining about are the Korean Kimchees that are produced in factories in China. As of 90's or maybe even late 80's, Korea started mass producing Kimchee in Factories in China, mostly around regions where many ethnic Koreans live. There have been many issues due to quality problems. I don't blame this entirely on factories in China because obviously if Korean consumers want something cheap, that's what they'll get.
@Xentradi97 being a Southeast Asian, yes i agree with you that China has food safety issue but i can't deny China is known for its cuisine such as the prominent Dim Sum, Ramen and Zhajiangmian/Jajangmyuen.
@Berrymore84 Jajangmyun is a Chinese origin and started by ethnic Chinese living in Korea in Inchon. We don't claim that as Korean. However, it is clear that Korean version of Jajangmyun is vastly different from the ones they eat in China. I tasted both so I know. China's notoriety for cuisine is no surprise given the people and diverse of ethnic, historic, cultural influences it has taken over centuries.
I just made daikon radish and cabbage kimchi a couple days ago and let them sit 3 days. The radish tastes perfect so I put it in the fridge but the cabbage needs to get more sour.
I just want to let everyone know that sweet rice flour is also called glutinous rice flour (especially in australia). I had this problem when I first made kimchi and couldn't find sweet rice flour.
this is a poor excuse for kimchi. Kimchi requires true fermentation, what you need is to check out Sandor Katz and his book "Wild Fermentation"...he does have some videos on here.
@pmharl you didn't come across rude at all. yeah vitamins would "kind of" solve the problem. I actually just just found out about my deficiency yesterday. (fyi: sorry for sharing my health problems)
IT'S GOOD TO MAKE SWEET RICE WATER, BUT YOU SHOULD MIX HOT PEPPER FLAKES WITH THE SWEET RICE WATER. AND SECOND, YOU MIXED WITH DAIKON KIMCHI WITH NAPA CABBAGE KIMCHI.LOL IF YOU WANT TO PUT DAIKON RADISH, USE SLICER AND SLICE VERY THIN, AND DO THE SAME WAY WITH A CARROT, GRIND AN APPLE OR SLICE THIN AN ASIAN PEAR, AND MIX WITH THE SWEET RICE WATER. THIRD, CUT GREEN ONIONS OR GARLIC CHIVES ABOUT 3cm, AND MIX WITH THAT. THAT IS CALLED KIMCHI SAUCE.
I don't know about 'traditional' but using a more standard recipe minus the seafood would be a huge improvement. But kudos for making your own kimchi and enjoying what you like. THere's not standards for kimchi not even in Korea. THere are literally thousands of varieties.
@vanityxox sometimes kimchis are eaten right when they're made and then the rest are stored to be fermented. 겉절이 is the one I'm talking about... but yea unless you follow the main parts and ingredients of the food, the traditional taste gets lost pretty quickly
who gives if it's not traditional. at least she didn't put vinegar in it...lol @ bobby flay! this looks pretty darn tasty anyway--much lighter and salad-like then what is usually at the korean table. if i were to try this recipe i would omit the rice flour. but, you can definitely make traditional kimchi that is also vegan.
Not a bad idea for kimchee-flavored cabbage if that's what you're going for, but not the real thing. Or if you just got a sudden craving for kimchi-esque flavor, but don't have a lot of time. If you've got the time, you've GOT TO ferment it, for at least a day or so, but more if you can. It is truly worth the wait.
You obviously don't know what kimchi really is, the most common kimchi that is made with the white cabbage has to be seasoned and left to ferment before it is cut and served! Your version is so poorly rendered, it looks more like a salad than the kimchi so adored by Koreans, you should really consider renaming your video and your dish! This is disgraceful!
ur supposed to salt the cabbage and let it sit and then wash it. ur supposed to make the custar and than add onion garlic and ginger. Ur supposed to add raw oysters and than put in the red pepper flakes. and when you wash the cabbage you need to let it drain for about a day or 2. so addeverything into the custard and than smear it in the cabbage. ur also supposed to cut the cabage in half length wise and halve the halfs. thats how to make proper kimchi, AND I AM FREAKIN 12
This is clearly a vegan kimchi recipe, so to say it is "supposed to" be a certain way is not correct. You are talking about traditional kimchi, not vegan.
I feel really racist saying this but I'd rather have a Korean making Kimchi for me UNLESS you know what you're doing. Like someones Korean grandma and I'm invited over for dinner. I don't know but that's just me.
@Nativechica No,Your not racists! It's a fact! No one can ever make Asia Dishes as a Asian, there is always something missing in the taste! FYI, Kimchi is already Vegan, so why would it need to be made Vegan??? Where are the gloves, I've never seen a Korean make Kimchi without gloves, lol! Lol, I'm African American, and I can make some dam good Kimchi and Korean dishes, and my Korean friends have complimented me for it! But sometimes I think I need to live in Korea, I love the Culture so much.
What you wanna do now, is this, and then you wanna do that and you want it to turn like that, so you are gonna want to buy this and that at the asian market.
This comment has received too many negative votesshow
This is the weirdest way to make kimchi I've ever seen. But I guess to make something vegan you really have to bastardize it. Like veggie patties as a substitute for hamburgers. I used to be vegan, and it was not worth it. In any way. To eat like that. I mean no offense, just stating personal opinion and experience.
vegan kim chee soup: water, bok choy or chinese cabbage, radishes, green onions, ginger root, hot red peeper sauce (vinegar, red pepper flakes, garlic), bragg's liquid aminos soy sauce.
same here. the amount of ingredients and effort going into kimchi is pretty amazing and fun to watch. however, if you want to make kimchi that way at home it is a royal pain in the neck. while this doesn't look very traditional, it does look a lot simpler and easier to attempt.
It really doesn't matter how you make your kimchi. If it looked and tasted like kimchi, than it's kimchi. I don't really pay attention to her way of making kimchi anyway. I pay attention to her more than anything else :D. Oh yeah! she's so hot, I'll eat what ever kimchi she make for me. :)
There are hundreds upon hundreds variation of Kimchi even within Korea. And it's free for anyone to come up with their own interpretation or variation of it. Japanese food, no exception. Why the hostility? So unnecessary. Are you some kind of a purist?
This is pretty much exactly how my mom makes it, except we put the salt & red pepper between the leaves of the whole cabbage. Perfect with white rice or some Korean BBQ.
kimchi is not easy too make my mum buys cabbage and then leave it for a few nights and then you have you make the dressing and spread it in every leave and then you leave it and and then yeah
This comment has received too many negative votesshow
stupid ass bitch!!!!!!!! you soooooo do not know how to make kimchi, you stupid white trash bitch!! i think im part korean my ass!! you are just a whore just making chinese, korean, italian, ect. food whitewashed and disgusting
lol, angry much. Its vegan food, and i don't think it's meant to be traditional. Koreans actually make a very similar side dish to this recipe (although they don't call it kimchi)
well they are many diff way to make kimchi. this type of kimchi she's making is kut juh ri. maybe you only saw kim jang kimchi. im happy that american enjoy korean food..
If you don't want so much liquid and salt at the end I recommend rinsing the cabbage after salting and waiting the 2 hrs. Then you can go ahead and add the other ingredients to the virgin rinsed cabbage.
This is very interesting way to make Kimchi. I've never ever thought this. my mum used to make delicious traditional Kimchi but your recipe looks good too. thanks
there really is no right or wrong way to make kimchi,i am korean also and ive seen so many diffrent ways to make it.dont bash someone who loves the dish and prepares it a little diffrent than you.
i used to eat it with rice and spam but since I'm a vegetarian now (i eat mostly vegan) whenever i eat it i have it with rice and seaweed. but i kind of have a sensitive stomach so i only eat it like once a month..
you're supposed to salt it before you add anything to it... shrink the cabbage down first, then rinse it off a few times to get the salt out, boil your sweet rice flour (1 cup rice powder, 3 cups water), instead of fish sauce, add vegetable broth, instead of oysters, use salsify (cook it first- it's a vegetable that tastes like oyster when cooked) & then you can add your red pepper powder to the sweet rice flour, use the food processor for garlic & ginger, put it in after the hot pepper paste,
cut green onion & chinese chives up into 2 or 3 inch lengths & put them in there & the radish, you should cut into strips the same length as the onions & scallions.. add some sugar cane or stevia leaves (food processor) if you want the sweet taste. :)
you can make kaktoogi, which is radish kimchi.. cut korean radish or daikon radish up into 1 inch (give or take) cubes & make the sauce the same way. :) you can even use left over sauce. :) --- you should try some water radish kimchi, too. it's very good.
Well, I didn't like this recipe as much as the traditional kimchi recipes, but it wasn't bad at all! Wether you want to call it kimchi or not, it's pretty tasty. Obviously, thumbs up for sticking to a vegan recipe. :)
CaptainKatze 1 week ago
THIS IS THE KIMCHI POLICE, THIS IS NOT HOW YOU MAKE NAPA KIMCHI
SweetRanma2008 1 month ago
뜨거운 찹살풀에 곧바로 갈렛(마늘) 진저(생강)을 넣지 않는다.
왜냐면 섭취작용에서 얻고자하는 작용이 아니기 때문이고
그런 찹살풀을 생배추에 넣고 소금하는 것은 발효가 잘 되는 것의 일들을 따르지 않고 있다.
아무리 몰라도 한국에서는 의원이 요리사를 겸하지는 않지만
쉽게 얻을 재료에서 맛을 생각하였던 것....
그런 일과는 너무 멀은 내용인 것 같다.
SuperTaeyoung 2 months ago
This is a salad, not kimchi.
Only ONE thing makes this not kimchi: It's not fermented
Here are three things you can change to make it kimchi:
1: Cabbage brine is all wrong, won't "deflate" properly - after cabbage is cleaned, dip in sea salt water and strain lightly (dont get rid of all the water, you're not making salad) only rinse a lot when its 'done'
2: Porridge was too hot, won't ferment right.
3: Didn't let it sit long enough, won't ferment right. 1 hour? That's just room temp salad
tajmox 2 months ago 3
@tajmox I agree with that... It wasn't executed properly and probably didn't really taste like kimchi... It looked more like a watery cabbage salad... Well, if she likes it, I guess that's okay... Imma do it the traditional and more correct way.
EvilValenStrife 1 month ago
Nice video. I've been hunting for vegan kimchi but i can't use this recipe anyway because i don;'t get sweet rice flour anywhere in my country. thanks anyway.
enigmaticfille 4 months ago
Not all kimchi recipes are vegan, I've seen a Korean woman that made it with shrimp, so beg to differ.
bubblebathgrl 4 months ago
@bubblebathgrl i think she means to say that the version she is showing is vegan.
enigmaticfille 4 months ago
@enigmaticfille Yes, sorry didn't to seem negative in anyway. I'm looking forward to making her recipe. :D
bubblebathgrl 4 months ago
@bubblebathgrl :-)
enigmaticfille 4 months ago
Dear Kimchi police, it's just a vegetable dish. She didn't cook the Korean flag.
ambroziajewel 5 months ago 8
@ambroziajewel Hey, she's calling it kimchi when it is clearly not. At least she could put "kimchi-like" dish instead. But I understand why you don't care because it's not part of your culture. It is a fascinating video and I do commend the woman for trying to recreate a dish she loves but, I would recommend trying 배추겉절이 (baechu gutjuri) if you want kimchi without the fermentation.
thekensai 2 months ago
It just looks like a watery redish salad... That's not how its supposed to be made but I'm gonna let her make it how she wants to... To each his own, I suppose... I'm gonna make it the traditional way. Tastes and looks better to me...
EvilValenStrife 5 months ago
@EvilValenStrife hahahah@ your gonna let her make it the way she wants to.. how kind of you to allow her to do that... . so lets just say you decided not to allow that..... then what? what happens next? you crack me.....
brandishoogy 5 months ago
@brandishoogy Huh? Oh, I didn't mean it offensively... I meant that I'm gonna let her do her thing and I'm gonna do mine.
EvilValenStrife 5 months ago
@EvilValenStrife but i'm going to have to agree with you.. it doesn't look to cool to me,,, more like a hot ass mess..;)
brandishoogy 5 months ago
All I have to say is "blah!" That's not even kimichi. Its more of a salad then it is kimchi. Not salted throughly and its not even red! Suppose to be a pasty color. Lol! Horrible...
newSOUL10 6 months ago
It's like an 80's show. 8D
iJaneex3 6 months ago
Unfermented? Like making sauerkraut without fermenting it. That's where all the benefits come in.
dogdutyascetic 6 months ago
Is she feeding a Korean Army with that?
norxcontacts 7 months ago
that kimchi looks horrible! its not even red.
trance409 8 months ago
kimchi don't have to be fermented, it can be eaten fresh as well. If you prefer more sour then fermented.
sesamerolls 8 months ago
I think a lot of you are being really critical of this girls recipe JUST because she's not Korean. Yes, this is not exactly the typical way to make kimchi, but just because it's different doesn't necessarily make it bad or wrong. I don't really care for the way she cut the cabbage but there are lots of different kimchi recipes out there and you should at least try it before you mock it jeez -_-
Sanbika89 9 months ago 7
If you want to make kimchi, make it the right way.
SueJungle 9 months ago
I have made kimchi a couple of time and watching her just made me wonder where the heck did she get her recipe from????. Want to lean to make kimchi? It is best to learn from an experince korena person who actually knows what they are doing. This looked like kimchi style cole slaw to me.
rojitasoy 9 months ago
@ RACISM is **beyond** gross. You stink bad. I smell u from here
gabsylv 10 months ago
@ithrowcatsatdogs this recipe suited to american taste, which is different from the korean
gabsylv 10 months ago
Mmmm...
allproscience1 11 months ago
This is such a weird way to make the kimchi
chris12121 11 months ago
@chris12121 I agree... It doesn't seem like it'd have much flavor. It doesn't look like it'd hold enough flavor to be good for soup either...
EvilValenStrife 10 months ago
@EvilValenStrife I recommend she watches Maangchi, or aeriskitchen to find out how to make Kimchi
chris12121 10 months ago 2
@chris12121 That's excactly what I was thinking... Hers just looks like a salad with waterey red dressing....
EvilValenStrife 10 months ago
i'm thinking of adding some English spices inside kimchi before the fermentation, i wondered what will be panning out?
Berrymore84 11 months ago
i understand that eating raw kimchi is healthy but what about cooked kimchi such as kimchi stew, kimchi fried rice etc? is there any good bacteria left after high heat cooking?
Berrymore84 11 months ago
I imagine that her's isn't very spicy... I like it spicy.... I disagree with her way of making it but, it's not that bad a vid....
EvilValenStrife 11 months ago
@ xRisingForcex If you're a purist, you shouldn't be eating Kimchee at all. Because today's Kimchee is already altered and changed over centuries of introduction of foreign ingredients to Korea. The first original Kimchee did not use Chilli peppers. It only used salt and other ingredients and fermented. The Chilli came to Korea in less than 500 years ago by Portuguese traders via Japan. And to answer your question, that is what's wrong with purism. It's just not practical.
Xentradi97 11 months ago
@Xentradi97 good answer. btw may i ask did you or any other Korean ever criticized the Chinese and Japanese Kimchi?
Berrymore84 11 months ago
@Berrymore84 Well Kimchee is a national dish and Koreans take it very seriously. And naturally they are very critical of it when done in foreign way be it Chinese or Japanese. Many ethnic Koreans live in China and they also naturally eat Kimchee. Quality has been the issue as Korea now imports alot from China due to rising price of Kimchee. It's also very popular in Japan but of course with any food, there's a slight alteration to suit the taste of that nation. And Japanese call it Kimuchi
Xentradi97 11 months ago
@Xentradi97 It's the same way that Italians and French are appalled by how their national cuisine gets altered (or in their view screwed up) by others.
Xentradi97 11 months ago
@Xentradi97 with all due respect but what i've learned is that the making of kimchi dates back to 3000 years ago in China and i see no reason why the Korean have to be upset for it? since it was started in China so i don't think the preparation method is foreign to the Chinese people. i asked the question because someone left a negative comment saying the Chinese kimchi is mushy and not crunchy, so i wondered if this is really happening in reality. thanks for the answer btw
Berrymore84 11 months ago
@Berrymore84 You need some education on Kimchee and what it is. Chinese as well as just about every culture eats some form of picked veges. Pickled veges are completely different from Kimchee. Korea has pickled veges too and we don't call that kimchee. They are as different as Butter and Cheese. We don't care or are we upset that Chinese eat and make pickled veges the way they do it. But you don't call it Kimchee as it is not. And NO, Kimchee did start in China.
Xentradi97 11 months ago
@Xentradi97 from my own search Kimchi means "submerged vegetable" which is the same with Chinese "soaked vegetable", they undergo lactic acid fermentation. perhaps both are similar until the introduction of gochugaru/chili flakes into Korea? could it be the touch of chili flakes and fish sauce that set Chinese 'kimchi' and Korean 'kimchi' apart?
Berrymore84 11 months ago
@Berrymore84 Many culture has some form of cheese. Are they all same? And can one culture claim as the origin? Many Chinese thinks so simply because Chinese cabbage is used as one of the most popular ingredient. Chinese Cabbage is called Chinese because that's where it's most prominent but it's also an indigenous vegetable in Korea and other parts of North East Asia. It's like China trying to claim credit for the origin Spaghetti because Marco Polo brought noodle making to Europe.
Xentradi97 11 months ago
@Xentradi97 yeah i understand that they are not the same but i would say cultures from the nearby countries might originate from the same root. to my knowledge Chinese cabbage were introduced to Korea. or maybe i should look up other than wikipedia? however there's one thing the world can't deny it is the spices they used in making Kimchi which is solely developed by the Koreans.
Berrymore84 11 months ago
@Berrymore84 The fermentation process of Kimchee and Chinese pickling is very different too. Look it up. And yes, they are called different things. Do they call Chinese pickles Kimchee in China? No. suan cai, la bai cai, pao cai, and zha cai. That's what they are called.
Xentradi97 11 months ago
Comment removed
Berrymore84 11 months ago
@Xentradi97 i just found out another entry in wiki regarding the production of pao cai and kimchi. they are somehow different from each other. pao cai is made by pressing the cabbage with a stone and let it ferment for days whereas kimchi has to be salted first before mixed with the sauce and place inside the pot. they both undergo the same fermentation process but i believe the end result and taste would be very different. am i right?
Berrymore84 11 months ago
@Berrymore84 As I read your post, I can't help but be amused. Why is it a reflex amongst ethnic Chinese to assume that everything come from China just because similar thing can be found there? Sure China has a long history and was a great civilization that influenced many but are you suggesting that it was one way street? Chinese culture is what it is today because it accepted and absorbed from everyone from within and outside. Pickled veges can be found in ancient India as well.
Xentradi97 11 months ago
@Xentradi97 what i know is the first regime in Korea was founded by one of the royal family of the Shang Dynasty. when it was replaced by the Zhou Dynasty many people fled to Korea. when China was not united itself Korea became more independent and gradually claimed originality for many cultural heritages. however this is from a Chinese source it may or may not contain bias so i wish to hear your opinion. i believe cultural interventions happened just like within the Malay Archipelago.
Berrymore84 11 months ago
@Berrymore84 First regime in Korea was found by one of royals of Shang? According to who? Good luck arguing that version of history with historians outside China. And this isn't the forum to do it. Did people from China migrated to Korea throughout course of history? Sure. But so did the Koreans to plains of China. Problem is, Most Chinese with your argument always makes it a ONE WAY argument. China was the centre where things originated from and everyone took it from it.
Xentradi97 11 months ago
@Xentradi97 don't worry i won't turn this into a slinging match. of course being a non-prejudiced person i would love to hear both sides of the story and observe their reactions. i will refer to non Chinese sources whenever i got the chance.
Berrymore84 11 months ago
@Berrymore84 Korean Kingdoms once stretched far beyond Manchuria. Naturally their eating habits influenced people within as well as neighboring region as well as take on the influence. Have you made Kimchee before? I grew up watching my mother and grandmother and neighbors make them. And I can tell you they are very distinctively unique experience. I'm not saying it's better or worse, just very Korean.
Xentradi97 11 months ago
@Xentradi97 yes i used to make Kimchi and i even fermented them inside a harsch crock to simulate the way Koreans keep their Kimchi inside an earthen pot. pickled vegetables can be found everywhere throughout the world due to the availability of different species of cabbages but the using of Chinese and Napa cabbage as well as selected spices is rather regional that only belonged to China, Japan and Korea. this is what makes the Pao cai, Kimchi and Kimuchi different from sauerkraut.
Berrymore84 11 months ago
@Berrymore84 You have a passion for Kimchee and pickled vegetables. Good for you. Enjoy it. Don't turn it into some ethnic cock fest as many of insecure sinocentric Chinese likes to do as a hobby. I find such notion quite ignorant, arrogant and downright rude.
Xentradi97 11 months ago
@Xentradi97 like i said, i have this great disappointment for my own people who are so fond of criticizing other cultures but they don't seem to practice their own as well, particularly the Chinese ethnic groups in Malaysia and Singapore. do you know why the Malays prefer J-pop and K-pop cultures over China? i think you just hit the nail on the head. my people are snobbish, arrogant and so full of themselves. they just wish to turn Malaysia into another China and i'm really sick of it.
Berrymore84 11 months ago
@Berrymore84 I've yet to come across any Chinese practice of yearly gathering, washing, preparing, salting, spicing, packing and burying the kimchee done anywhere. And I too live in South East Asia where population is mostly Chinese. If I had a dime for every time a Chinese person would insist that Koreans and Japanese and their culture were spawn by Chinese or that Spaghetti and Football and Golf was actually Chinese origin etc, I'd be a wealthy man.
Xentradi97 11 months ago
@Xentradi97 Just to sum up things, yes pickling of Vegetables aren't uniquely Korean. It is done by a number of countries and cultures around the world and they have certain similarity to Kimchee, even a german sour kraut. However, Kimchee itself is uniquely Korean that has been eaten since the dawn of early Kingdoms that has been changed, modified and perfected over centuries of learning and enjoyed by entire nation as well as most ethnic Koreans around the world. Done.
Xentradi97 11 months ago
@Xentradi97 i personally don't think that the modern Chinese people in Southeast Asia still adhering to their traditional practices like those in China and this makes me ashamed of my own people, even the Malaysian Malays and Indians are way more better in keeping their own mother cultures alive. speaking of any traditional practice such as the making of pickled vegetables i think Korea is one of the best and now it is known to the world through Korean dramas and migration to the West.
Berrymore84 11 months ago
@Berrymore84 What Koreans are complaining about are the Korean Kimchees that are produced in factories in China. As of 90's or maybe even late 80's, Korea started mass producing Kimchee in Factories in China, mostly around regions where many ethnic Koreans live. There have been many issues due to quality problems. I don't blame this entirely on factories in China because obviously if Korean consumers want something cheap, that's what they'll get.
Xentradi97 11 months ago
@Berrymore84 And let's face it, China isn't well known for food safety at the moment yes?
Xentradi97 11 months ago
@Xentradi97 being a Southeast Asian, yes i agree with you that China has food safety issue but i can't deny China is known for its cuisine such as the prominent Dim Sum, Ramen and Zhajiangmian/Jajangmyuen.
Berrymore84 11 months ago
@Berrymore84 Jajangmyun is a Chinese origin and started by ethnic Chinese living in Korea in Inchon. We don't claim that as Korean. However, it is clear that Korean version of Jajangmyun is vastly different from the ones they eat in China. I tasted both so I know. China's notoriety for cuisine is no surprise given the people and diverse of ethnic, historic, cultural influences it has taken over centuries.
Xentradi97 11 months ago
can i get your recipe
MissDoremifasolatido 1 year ago
with a big steak i would like it xD
20dasdave07 1 year ago
I just made daikon radish and cabbage kimchi a couple days ago and let them sit 3 days. The radish tastes perfect so I put it in the fridge but the cabbage needs to get more sour.
zeldajunkielol2 1 year ago
I just want to let everyone know that sweet rice flour is also called glutinous rice flour (especially in australia). I had this problem when I first made kimchi and couldn't find sweet rice flour.
vegemitegrrl 1 year ago
OK Julie ,where are the measurements? proportions? amounts?
4shawnalee 1 year ago
I LOVEE KIMCHI but i would like it if you told how much salt and flakes you put in it ? and where i could buy the stuff
lisakao124 1 year ago
kimchi fail
SeonhwaDaDiscPriest 1 year ago
Wrong step...
Added the mixture together with salt into the caddage...
Correct step...
Salt
Rinse
Add kim chi paste
Done
PirateKing1256 1 year ago
Looks sooo yummy!!
seamonster327 1 year ago
this is a poor excuse for kimchi. Kimchi requires true fermentation, what you need is to check out Sandor Katz and his book "Wild Fermentation"...he does have some videos on here.
halwon 1 year ago
why are vegans so pale?
pmharl 1 year ago
@pmharl lack of b12, that's why I'm pale :(
adoodledbubble 1 year ago
@adoodledbubble sorry i came across rude. wouldn't vitamins rectify or help with the deficiency?
pmharl 1 year ago
@pmharl you didn't come across rude at all. yeah vitamins would "kind of" solve the problem. I actually just just found out about my deficiency yesterday. (fyi: sorry for sharing my health problems)
adoodledbubble 1 year ago
wtf...vegan anne hathaway...that kimchi isnt even fermented...if ur korean then im black
TheAVAIST 1 year ago
@peanutking242
SHE IS VEGAN SO SHE DOESN'T NEED FISH SAUCE. AND WE DON'T NEED GOCHUJANG IN KIMCHI.
kaychan3 1 year ago
IT'S GOOD TO MAKE SWEET RICE WATER, BUT YOU SHOULD MIX HOT PEPPER FLAKES WITH THE SWEET RICE WATER. AND SECOND, YOU MIXED WITH DAIKON KIMCHI WITH NAPA CABBAGE KIMCHI.LOL IF YOU WANT TO PUT DAIKON RADISH, USE SLICER AND SLICE VERY THIN, AND DO THE SAME WAY WITH A CARROT, GRIND AN APPLE OR SLICE THIN AN ASIAN PEAR, AND MIX WITH THE SWEET RICE WATER. THIRD, CUT GREEN ONIONS OR GARLIC CHIVES ABOUT 3cm, AND MIX WITH THAT. THAT IS CALLED KIMCHI SAUCE.
kaychan3 1 year ago
Gosh! It's not even kimchi. The steps are wrong n it doesn't even look like it at all.
Should go watch those authentic kimchi making video by Koreans.
evongirly 1 year ago
I don't know about 'traditional' but using a more standard recipe minus the seafood would be a huge improvement. But kudos for making your own kimchi and enjoying what you like. THere's not standards for kimchi not even in Korea. THere are literally thousands of varieties.
melonbarmonster 1 year ago 2
where is the gochujang...and the sweet element...example pears and carrots?
peanutking242 1 year ago
isn't kimchi already a vegetarian food?? I mean there's no milk in it, or any meat...
tokee1234567 1 year ago
@tokee1234567 cabage kimchi usually have some fish sauce in it
peanutking242 1 year ago
this is very nice. i luv kimchi.. u look like anne hathaway..:)
loypox 1 year ago
this isn't kimchi. it's a salad. it's not even fermented.
vanityxox 1 year ago
@vanityxox sometimes kimchis are eaten right when they're made and then the rest are stored to be fermented. 겉절이 is the one I'm talking about... but yea unless you follow the main parts and ingredients of the food, the traditional taste gets lost pretty quickly
tokee1234567 1 year ago
who gives if it's not traditional. at least she didn't put vinegar in it...lol @ bobby flay! this looks pretty darn tasty anyway--much lighter and salad-like then what is usually at the korean table. if i were to try this recipe i would omit the rice flour. but, you can definitely make traditional kimchi that is also vegan.
laughingspeakers 1 year ago
This is an interesting innovation but definitely not kimchi. Or even vegan kimchi, If you want vegan kimchi, just don't add the raw oysters.
rcjroxanne1 1 year ago 2
Not a bad idea for kimchee-flavored cabbage if that's what you're going for, but not the real thing. Or if you just got a sudden craving for kimchi-esque flavor, but don't have a lot of time. If you've got the time, you've GOT TO ferment it, for at least a day or so, but more if you can. It is truly worth the wait.
BlueTravesty 1 year ago
what's worse, being vegan or misrepresenting a cultures cuisine?
TJM459 1 year ago
even if this isnt traditional kimchi, my opinion is that if someone likes it then why should it matter if its "traditional" or not.
Personally, I prefer a more traditional kimchi, but I'm willing to try this.
faylinameir 1 year ago
Kimchi is usually eaten as a SIDEDISH, you Americans do not have any clue about Korean cuisine. KOREA FTW
elithompandre8266 1 year ago 2
@elithompandre8266 You're a pretty big asshole to be honest.
RichL123 1 year ago
ratios would add clarity...
beesknees1945 1 year ago
It is better use hands so as not to bruise the cabbage. But, if you prefer to use tongs try not to be so rough!
esunluv315 1 year ago
i wouldn't exactly do it like that ..
MsFicti0n 1 year ago
You obviously don't know what kimchi really is, the most common kimchi that is made with the white cabbage has to be seasoned and left to ferment before it is cut and served! Your version is so poorly rendered, it looks more like a salad than the kimchi so adored by Koreans, you should really consider renaming your video and your dish! This is disgraceful!
FishingSoul 1 year ago
The order of preparation is so confused.
chris12121 2 years ago
something wrong in here...Thats american kimchi i guess..hehe
MsSevenangel 2 years ago 2
ur supposed to salt the cabbage and let it sit and then wash it. ur supposed to make the custar and than add onion garlic and ginger. Ur supposed to add raw oysters and than put in the red pepper flakes. and when you wash the cabbage you need to let it drain for about a day or 2. so addeverything into the custard and than smear it in the cabbage. ur also supposed to cut the cabage in half length wise and halve the halfs. thats how to make proper kimchi, AND I AM FREAKIN 12
jenniexpark 2 years ago
This is clearly a vegan kimchi recipe, so to say it is "supposed to" be a certain way is not correct. You are talking about traditional kimchi, not vegan.
buutich 2 years ago
@jenniexpark lol I don't know why everyone is rating you down, I agree with you! Haha I just made kimchi the "proper" way a week ago.
Duoliv2 1 year ago
That is a different type of kimchi. Believe it or not, there r 55 types of kimchi. This is the main one. (WITHOUT THE SEAFOOD)
elithompandre8266 1 year ago
what is this?
monilove5 2 years ago
I feel really racist saying this but I'd rather have a Korean making Kimchi for me UNLESS you know what you're doing. Like someones Korean grandma and I'm invited over for dinner. I don't know but that's just me.
Nativechica 2 years ago 7
@Nativechica see watch?v=IeBR91ypxk4&feature=related
hofnerman1 7 months ago
@Nativechica No,Your not racists! It's a fact! No one can ever make Asia Dishes as a Asian, there is always something missing in the taste! FYI, Kimchi is already Vegan, so why would it need to be made Vegan??? Where are the gloves, I've never seen a Korean make Kimchi without gloves, lol! Lol, I'm African American, and I can make some dam good Kimchi and Korean dishes, and my Korean friends have complimented me for it! But sometimes I think I need to live in Korea, I love the Culture so much.
cammicty 4 months ago
gosh, this is pure yankee kimchi! horrible
confiturier 2 years ago
brilliant cooking, inspiring creative. thanks
rockbob 2 years ago
This comment has received too many negative votes show
you look emo.
smellpickle 2 years ago
What you wanna do now, is this, and then you wanna do that and you want it to turn like that, so you are gonna want to buy this and that at the asian market.
I want it!
gaudetjaja 2 years ago
Comment removed
khinsumyat 2 years ago
This has been flagged as spam show
ha....ha.....ha......ha
khinsumyat 2 years ago
Ugh...that amount of water dilutes all of the other ingredients! You must salt and water the cabbage BEFORE you put all of the sauce on!
Treefox 2 years ago 2
NO!! i dont agree it's called "Kimichi" as the title!
i cant find there's any kimichi-like ingredients...
3h69d40 2 years ago
Im not sure about this.
I mean, eating something for the first time and having it not made properly could put you off for the end of times.
I think its worth it to, if you're gonna eat this for the first time, make it the proper way, not the easy way.
But that's just my opinion :)
MariMarice 2 years ago
to be honest, that's the weakest looking kimchi i've ever seen. how can you not ferment it? and that's like, super liquidy too.
:/ i'll pass.
itendtoflail 2 years ago
has anyone made this i love kimchi and wanna know if this is any good
Beerycee 2 years ago
ehhhh she makes kimchi in a weird way
snowblazer12 2 years ago 18
could you please tell the amount of the sweet rice flour and water used? thanks :)
iluv2bvegetarian 2 years ago
You can find the entire recipe on our website everydaydish(dot)tv
Thanks!
everydaydish 2 years ago
This comment has received too many negative votes show
This is the weirdest way to make kimchi I've ever seen. But I guess to make something vegan you really have to bastardize it. Like veggie patties as a substitute for hamburgers. I used to be vegan, and it was not worth it. In any way. To eat like that. I mean no offense, just stating personal opinion and experience.
dazigg 2 years ago
Ha, it's certainly not that bad. Try eating real food as a vegan instead of fake meats and stuff like that.
03Kabbotta11 2 years ago
no metal bowls
oiyabastard 2 years ago 3
yeah! my first vegan kimchi!
miffyjc 2 years ago
Sweet Rice Flour is actually Glutinous Rice that you can find in most health stores and supermarkets.
Korean cuisines are delicious.
MDIS 2 years ago
vegan kim chee soup: water, bok choy or chinese cabbage, radishes, green onions, ginger root, hot red peeper sauce (vinegar, red pepper flakes, garlic), bragg's liquid aminos soy sauce.
benjie414 2 years ago
you didnt show putting in red pepper powder.
tanushinki 2 years ago
I like the way ahjummas make it better, no offence but this doesnt look like kimchi.
Mafiadaughter 2 years ago
same here. the amount of ingredients and effort going into kimchi is pretty amazing and fun to watch. however, if you want to make kimchi that way at home it is a royal pain in the neck. while this doesn't look very traditional, it does look a lot simpler and easier to attempt.
etatauri 2 years ago
I made Kimchi for the first time yesterday and it was hard but when you see the results its worth it.
Mafiadaughter 2 years ago
i know that's not the way how Koreans make their kimchi~~~ They put salt first and rinse for a lot of times before putting other ingredients~~~ =_='
mangoic 2 years ago 2
Comment removed
OfDaHeeZy84 2 years ago
fermented kimchi always the best.
presa1200 2 years ago
I didn't realize people ate it without fermenting it. That's the best part.
03Kabbotta11 2 years ago 3
It really doesn't matter how you make your kimchi. If it looked and tasted like kimchi, than it's kimchi. I don't really pay attention to her way of making kimchi anyway. I pay attention to her more than anything else :D. Oh yeah! she's so hot, I'll eat what ever kimchi she make for me. :)
XEvolutionXX 2 years ago
5awesomegays intro music?
bummercucumber 2 years ago
This comment has received too many negative votes show
I know that there are lots of variations of kimchi but she 's wrong from the beginning !
Because the base is the same and she doesn't even respect it!!
you have to use cold sauce and don't mix vegetables and sauce! and where is the anchovy sauce?
kotoko91 2 years ago
It's a vegan cooking show, she's not going to add anchovies...
wildja22 2 years ago
There are hundreds upon hundreds variation of Kimchi even within Korea. And it's free for anyone to come up with their own interpretation or variation of it. Japanese food, no exception. Why the hostility? So unnecessary. Are you some kind of a purist?
Xentradi97 2 years ago 20
@Xentradi97 so you haven't explained how purism is a bad thing
xRisingForcex 11 months ago
shes doing all wrong @_@ ahhhhhh
InstzNoodlez 2 years ago 2
Looks easy...although maangchi is the quenn if kimchi!!! :)
Wivanunu 2 years ago 9
This comment has received too many negative votes show
you dumb bitch this isn't korean. go fuck yourself and shove some of this fake cabbage salad shit up ur ass while ur at it.
oishitomoro 2 years ago
You're a Japanese Oishitomoro. What do you care how she cook a Korean dish?
Xentradi97 2 years ago
haha! i am not korean my self but i was wondering if this was even close to being authentic. I guess you answered that.
yankeegirlvt 2 years ago 2
This is pretty much exactly how my mom makes it, except we put the salt & red pepper between the leaves of the whole cabbage. Perfect with white rice or some Korean BBQ.
TsurugiOni 3 years ago
I'll try it, thanks!
seekstruth 3 years ago
kimchi is not easy too make my mum buys cabbage and then leave it for a few nights and then you have you make the dressing and spread it in every leave and then you leave it and and then yeah
gracccex3 3 years ago
This comment has received too many negative votes show
stupid ass bitch!!!!!!!! you soooooo do not know how to make kimchi, you stupid white trash bitch!! i think im part korean my ass!! you are just a whore just making chinese, korean, italian, ect. food whitewashed and disgusting
PooJiraiya 3 years ago
lol, angry much. Its vegan food, and i don't think it's meant to be traditional. Koreans actually make a very similar side dish to this recipe (although they don't call it kimchi)
abdfgor 3 years ago 4
this looks good and easy....can you use Himalayan Salt in this dish
pritybrown1 3 years ago
Dam girl! I'm impressed! (But, that's gut ju re)
koricanprez 3 years ago
hi everydaydish~ im happy that you are enjoying korean food. mrhyperbolic is right..you should try that next time..=]
syncng 3 years ago
well they are many diff way to make kimchi. this type of kimchi she's making is kut juh ri. maybe you only saw kim jang kimchi. im happy that american enjoy korean food..
syncng 3 years ago
If you don't want so much liquid and salt at the end I recommend rinsing the cabbage after salting and waiting the 2 hrs. Then you can go ahead and add the other ingredients to the virgin rinsed cabbage.
mrhyperbolic 3 years ago 3
This is very interesting way to make Kimchi. I've never ever thought this. my mum used to make delicious traditional Kimchi but your recipe looks good too. thanks
lifinjustlime 3 years ago 2
there really is no right or wrong way to make kimchi,i am korean also and ive seen so many diffrent ways to make it.dont bash someone who loves the dish and prepares it a little diffrent than you.
mccraryfloors 3 years ago 28
This looks wonderful! I have been looking for a good, vegan kimchi. Can you tell us how much of everything you use here?
mbrakeville 3 years ago
The recipe can be found on our website at everydaydish (dot) tv
Thanks!
everydaydish 3 years ago
wait a minute. When you make traditional kimichi you make a paste first then use your hands or gloves D=
LindaxCutie 3 years ago
yay!! kimchi!! mashi ge da! =D na mah nee joh ha he! =) I ♥ Kimichi is all i'm saying! =D
LindaxCutie 3 years ago
I love Kimchi. It's so good for your health.
Bakachon1 4 years ago 3
eat kimchi with rice its really good
jiggypopsicles 4 years ago
i used to eat it with rice and spam but since I'm a vegetarian now (i eat mostly vegan) whenever i eat it i have it with rice and seaweed. but i kind of have a sensitive stomach so i only eat it like once a month..
cellulitelove 3 years ago
Excellent presentation! And excellent Recipe!
YUMMY YUMMY!
pardes333 4 years ago
you're supposed to salt it before you add anything to it... shrink the cabbage down first, then rinse it off a few times to get the salt out, boil your sweet rice flour (1 cup rice powder, 3 cups water), instead of fish sauce, add vegetable broth, instead of oysters, use salsify (cook it first- it's a vegetable that tastes like oyster when cooked) & then you can add your red pepper powder to the sweet rice flour, use the food processor for garlic & ginger, put it in after the hot pepper paste,
glamdolly 4 years ago 7
cut green onion & chinese chives up into 2 or 3 inch lengths & put them in there & the radish, you should cut into strips the same length as the onions & scallions.. add some sugar cane or stevia leaves (food processor) if you want the sweet taste. :)
glamdolly 4 years ago 4
you can make kaktoogi, which is radish kimchi.. cut korean radish or daikon radish up into 1 inch (give or take) cubes & make the sauce the same way. :) you can even use left over sauce. :) --- you should try some water radish kimchi, too. it's very good.
glamdolly 4 years ago 4
i eat Kimchi on a regular basis.
i didn't know they have a vegan kimchi.
buy kimchi online make the food spoil.
and buy a speciallized kimchi fridge so that way it could be stored in a special way.
erikaemergency 4 years ago
so beautiful
Timberman5191 4 years ago
that was cute =)
crystalAura 4 years ago