Simply Korean's Jerry Kim makes fresh Cabbage Kim Chi
Jerry Kim, your Simply Korean chef visits Korean restaurant Hallah in North Melbourne and makes a traditional Korean side dish, a cabbage Kim Chi , in this segment from his Channel 31 cooking show (aired on 15th April 2017)
Vegan Kimchi | Small Portion | ft. Dried Persimmon | 비건김치 (채식김치) ft. 곶감
[한글은 아래에] Kimchi making can seem intimidating as the whole process may appear to be so complicated, time consuming and labour intensive. However, if you start with just a small portion of an easier type of kimchi, you’re going to love making your own, always! This recipe will make kimchi that’s lighter in taste and very refreshing - closer to Seoul or North Korean Kimchi, but Vegan! ????
I used Himalayan Pink Salt to salt the cabbage and season kimchi (this is a foolproof salt to make kimchi that’s not mushy or bitter). I also used dried persimmon and fruits to replace sugar and plum extract, and for added flavour. This is vegan & gluten free Kimchi. ????
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0:00 Intro (소개)
1:13 Why Himalayan Pink Salt (왜 히밀라야 핑크 솔트 사용?)
2:05 Cutting and Salting Napa Cabbage (배추 자르고 절이기)
3:53 Broth (채수 만들기)
4:22 Blended Mixture (믹서기에 갈 재료)
6:45 Starch Glue (풀 쑤기)
7:21 Other Vegetables (채소 준비)
8:16 Paste Mix (김치 양념)
9:02 Washing the Cabbage (배추 씻기)
9:23 Mix All (모두 섞기)
11:14 Storing Kimchi (김치 보관)
11:52 Tasting (시식)
12:59 My Background and Kimchi (김치에 담긴 가족이야기)
⭐️ Ingredients ⭐️
(1 cup: 240ml / 1 tbsp: 15ml / 1 tsp: 5ml)
For Salting the Cabbage:
1 head Napa cabbage (2lb)
1/4 cup Himalayan pink salt + 2 tbsp for brine (rock salt)
2 cups water
For Kimchi Paste (Enough for 5lb of napa cabbage - freeze what’s left)
1. Broth:
5g Dashima / kombu / dried kelp
5g Miyeok / dried seaweed (rinsed)
4 Dried shiitake mushroom (rinsed)
3 cups water
2. Blended Mix:
1 Gotgam / dried persimmon
100g Asian pear
50g Apple
50g Onion
60g Garlic
15g Ginger
1 Red chili pepper (can be replaced with 1/4 red bell pepper)
1 cup Broth
100ml Korean soup soy sauce (Guk Ganjang - gluten free)
3. Starch Glue:
1 cup Broth
1 tbsp Sweet rice flour (gluten-free)
4. Paste: “Blended Mix” + “Starch Glue” + 2/3 cup Gochugaru (Korean hot pepper flakes)
Vegetables:
150-200g Korean radish
2 stalks Green onion
50g Green mustard leaves (optional - or chives)
Extra salt to taste (1tsp “fine” pink salt)
Enjoy Your Vegan Kimchi! ❤️
⭐️ Notes ⭐️
1. If you don’t have dried persimmon, you can use 1-2 Medjool dates for 1 dried persimmon. If you have neither, you can just use sugar
2. Fruit options: Asian pear, apple, orange, banana, persimmon
3. Starch options: sweet rice flour, wheat flour, steamed rice, scorched rice (nureungji), potato starch, potatoes, kabocha squash, etc (If you use banana, you can skip starch glue)
4. If you use too much (more than this recipe) fresh red chili, garlic, onion, starch glue, you will end up having fermented kimchi with pungent smell (some people find it unpleasant)
5. Kimchi goes through 3 major stages: fresh - crazy (worst tasting stage) - fermented. So you want to make sure it’s either fresh or well fermented :)
6. Always nice to make extra paste and freeze what’s left for later - for any kind of kimchi. Just add radish, greens and salt later. This paste can also be used in other stir fry recipes, too ????
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김치 만들기는 복잡해 보이고, 시간도 많이 걸리고 노동처럼 느껴져서 부담스럽다 생각할 수 있는데요, 적은양의 쉬운 김치로 만들기 시작한다면 항상 집에서 만들고 싶어질 거에요. 중독성있는 정말 맛있는 김치를 만들 수 있으니까요. 이 레시피는 진하지 않은 맛의 시원한 김치로 서울식이나 이북식 김치에 가까운 채식김치, 비건김치 입니다.
배추절임과 양념에는 천일염 대신 히말라야 핑크솔트를 사용했는데요, 이 소금은 쓴 김치나 무른 김치에서 벗어날 수 있는 거의 실패없이 만들 수 있는 소금인것 같아요. 또한 곶감과 다른 과일들을 사용하여 설탕과 매실액기스를 대체하고 은은한 향과 맛을 낸 김치입니다. (글루텐프리 김치)
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⭐️ 재료 ⭐️
(1컵: 240ml / 1큰술: 15ml / 1작은술: 5ml)
배추 절이기:
배추 1포기 (1키로)
굵은 히말라야 핑크 솔트 1/4컵 + 2 큰술 (소금물)
물 2컵
김치 양념 (배추 약 2.5키로 분량 - 나머지는 냉동 보관)
1. 채수:
다시마 5g
미역 5g (살짝 씻어서 사용)
마른 표고버섯 4개 (살짝 씻어서 사용)
물 3컵
2. 믹서기에 갈을 재료:
곶감 1개
배 100g
사과 50g
양파 50g
마늘 60g
생강 15g
빨간 고추 1개 (빨간 피망 1/4개로 대체 가능)
채수 1컵
국간장 100ml (글루텐프리)
3. 풀
채수 1컵
찹쌀가루 1큰술
4. 양념 믹스
2번 + 3번 + 고추가루 2/3컵
채소:
무 150-200g
파 2뿌리
옵션: 갓 50g (또는 부추)
간 맞추기 소금 (가는 핑크솔트 1작은술)
⭐️참고⭐️
1. 곶감이 없으면 대추야자 1-2개로 대체 가능하며 둘 다 없으면 설탕 1큰술 정도 넣으시면 되겠습니다.
2. 과일 옵션: 배, 사과, 오렌지, 바나나, 감 (단감 / 홍시)
3. 풀 옵션: 찹쌀가루, 밀가루, 밥, 누릉지 (끓여서), 전분, 삶은감자, 찐 단호박 등등 (바나나 사용 시 풀은 없어도 되요).
4. 빨간고추, 마늘, 양파, 풀을 너무 많이 넣으면 (레시피보다 많이) 익어서 쿰쿰한 냄새가 나요. (싫어 하는 분들도 계시니...)
5. 김치는 크게 3단계를 거치지요: 생김치 - 미친김치 (제일 맛이 이상한 단계) - 익은김치
그러니 생김치나 익은 김치로 맛있게 드세요~
6. 김치 양념은 조금 싱겁게 넉넉히 만들어 냉동 보관하여 나중에 편하게 쓸 수 있어요. 무와 그린 채소들, 그리고 소금만 더 하셔서 아무 김치에나 넣으시면 좋고, 다른 볶음 요리에 사용하셔도 좋아요.
감사합니다~!
그리고 맛있게 드세요~~ ❤️
Chef Simon Sunwoo's Korean/North American KIMCHI Recipe
Heirlooms come in many forms, handed down from generation to generation. Our new series explores those recipes handed down the family line, sometimes adapting to changing times, tastes and different geography and sometimes being religiously recreated to the teaspoon decade after decade. These recipes belong to the family and are oftentimes meant to stay in the family. So we were humbled by Liquid Laundry Executive Chef Simon Sunwoo’s generosity in sharing this recipe with us.
As a family treasure this recipe tells the story of a family’s journey, from a village outside of Pyongyang to Seoul and then onwards to the US and now Simon is here in China. This kimchi has some seriously bold flavors from the North and intense fresh chili flavor from the red bell peppers, which made their way into the recipe, somewhere in Wyoming.
How To Make Kimchi Like A North Korean | Green Press
You can go vegan/crustacean friendly with this recipe using red bean curd/miso paste instead of shrimp paste. However, vegan fish sauce contains more chemicals than a bottle of shampoo, so it’s best to get organic quality ingredients without the msg (additive 621). This is an easy recipe and takes very little time to prepare, though allow a few days for it to ferment...
Why Would You Eat Fermented Cabbage?
It's not for the faint hearted. The delicate. Pungent and potent is an understatement. I mean, it has fish sauce. That said, it's as nutritious as it is flavourful. I love dishes with personality that help me out internally.
Kimchi, and all fermented foods, have been trending big time the last few years. The probiotic properties are famous for helping out your digestive system. Fermented foods contain bacteria, yeasts and fungi, which sounds like something that would make you sick, but it's the opposite. These live micro-orgasms represent the home team. They'll fight disease, boost your immune system and improve digestion.
This Korean fermentation is not for the faint hearted. It's actually Kim Jong-un's recipe. He got it off his Dad.
You can access it here:
Pungent and potent is an understatement. I mean, it has fish sauce and shrimp paste (for vegan, use red bean curd/miso paste). That said, it's as nutritious as it is flavourful. We like dishes with personality that help me out internally.
Kimchi, and all fermented foods, have been trending big time the last few years. The probiotic properties are famous for helping out your digestive system. Fermented foods contain bacteria, yeasts and fungi, which sounds like something that would make you sick, but it's the opposite. These live micro-orgasms represent the home team. They'll fight disease, boost your immune system and improve digestion.
Want to know more? Check out the full blog post here:
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