How to make an amazing KIMCHI, it’s vegan friendly and easy to make

There’s a reason Korea has been and still is so in love with this dish.
It’s a little sweet, a little sour, incredibly spicy and intensely tasty.

Our video of the week is all about kimchi
Make sure to check out our YouTube channel to learn how to make it!


  1. Your videos are very GOOD. They are straight to the point and easy to understand. Your voice is not annoying, I really appreciate videos without hype and over excitable people. Thanks also for simplifying the science. Keep up the great work.

  2. Hi , this is Peggy again . Your recent reply to my comment solved a serious problem I
    have been having with my kimchi developing disgusting slime . After my kimchi was
    fermented to my liking and using it three or more times slime would
    develop and I would have to throw it out . Now when my kimchi is ready I put it into
    freezer bags and squeeze out all the air . Sure , I love the glass jars but oxygen gets in
    there and creates slime . Your explanation caused everything to make sense .

    Thank you

  3. I would like to also add that I discovered that if you allow this recipe to ferment for two or more weeks the taste is absolutely delicious & mature & different .

  4. I have read that your recipe for kimchi is not authentic kimchi . Well , I prefer your
    recipe because not only is it delicious but it doesn’t produce slime !!! The other
    Korean recipes I have tried all produce disgusting slime . Thank you very much for
    this recipe . I will be sure use it often .

  5. I made a batch of your recipe for kimchi and I loved it . My second batch however , has
    not fermented yet and there is no brine . What did I do wrong ? I did add a few additional things to the recipe .

  6. I’m not Korean, but I am Filipino, and Filipinos really love BBQ, every time I go to a Korean BBQ resturant, I love to cook my own BBQ, and I ALWAYS grab as much kimchi as I can.

  7. Is ‘two teaspoons of salt and excluding air’ really all you need to do to ensure fermentation rather than spoilage? It seems odd to leave perishable food at room temperature for a week… Also, you say “adding sugar” but you just mean the apple and pear, right? P.S. I was wondering how you cut onion like that without cutting your fingers – hope it didn’t sting too much 🙂

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