Vegan Kimchi
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What can I use instead of Seseme seeds?
making vegan food is not hard at all. just don't put dead things, very simple and doesn't require any talent.
λ€λ₯ΈλμνΌμμ κΉμΉ λ§λλκ±° λ³΄κ³ λ³΅μ‘ν΄μ ν¬κΈ°νλ €κ³ νλλ°. μμλ³΄κ³ λΉμ₯ λ§νΈκ°λλ€ γ γ
some healthy vegan alternative for flour here?
Hi Seonkyoung, coul you tell us how long can we keep this kimchi? After letting it ferment well for 2 days, then I put it in the fridge but how long can I keep it?
I love kimchi but I have a shellfish allergy, so I have to make vegan kimchi.
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,
You think you're good at making Vegan food? Food is Vegan by default. You just don't put carcass , titty secretions, or menstruation in it. It ain't that hard to accomplish, Ling Ling.
it's easy to make vegan kimchi. just don't put carcasses. kimchi is basically fermented vegetables. let it be fermented vegetables, not putrefying carcasses. simple.
Thumbs up for sure. Thank you for sharing good vegan recipes. Once you're good at cooking vegan, just go vegan. You do have no problem at all. Cheers!
The BEST vegan kimchi recipe! Iβve tried several but this is now the only kimchi recipe I make.
What if I donβt have persimmon? π
0:28 "Seonkyoung How to make Kimchi without fish sauce, it just been so crazy" omg, i love this comment. "it been so crazy" is an excellent reason to make anything vegan. π
I β€οΈ Korean food
Yummy π looks so so delicious π€© thank you Seonk for this yummy Recipe πππ
Is it halal approved ? ππππππ Someone help me plzzzzzz
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 <3
My mouth was actually watering while watching this ππ
The sass level is fantastic ππ
I wish super markets could sell vegan version of kimchi …
omg i love your top <3 <3 <3
She just radiate snarky asian mom energy π€£π€£!!!
And Iβm here for itπ€π
Please slow down a little, I couldn't understand you.
i like your humor XD
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 β€
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.
Can you suggest a substitute to the persiman? ( sry if I spell it wrong )
Duuuudee, loved the humor, loved the cooking. I definitely need to try this! Tysm for sharing π
0:40
She is sassyπ
I heard you say peel the persimmons. I just wanted to double-check and make sure that you want me to dispose of the skins before I add the fruit. Or do you just mean peel it and break it apart and add it all skins included?
hi. thank you for this recipe it looks delicious. i wanted to ask if the rice flour can be left out? is it only used to thicken the sauce? many thanks yous
Can you use apple instead of the persimmons?
More vegan recipes pls π
Commenting before watching the vid: "Wait, Kimchi is still not even close to vegan"?? "Damn thats deep".
I'll edit when im done watching, harhar!
Hate how cocky she is
Do you think Iβd be able to substitute the kombu and shiitake with miso paste?
I made it. It was amazing!!!!!!!!!!!!!!!!!!! Thank you so so much
Is it possible to make larger amounts of this kimchi recipe and store it in my onggi clay pots buried outside during winter?
I made this a couple days ago. I went off memory, but I had also watched another video and got confused. I accidentally used 1 and a half cups of red pepper flakes instead of the 3/4 cup you said. It's only two days into the ferment but the juice tastes AWESOME!!!
There is a dish I used to get in Hawaii called Bi Bim Kook Soo. It's similar to your cold noodle dish, but has a variety of fermented veg and bits of bulgogi. When I was in Korea I couldn't find it anywhere (Seoul, Kunsan, or Osan). Is this an "Americanized" Korean dish? If you know what it is, please make a video.