Comments on: Vegan Kimchi

By: Hyosun

Hyosun — Mon, 07 Nov 2022 23:16:17 +0000

In reply to Rinku. Gochujang (Korean fermented red pepper paste) is not typically used to make kimchi. It's fermented and includes various other ingredients than gochugaru, so it will taste different. It's clearly not a substitute for gochugaru in this recipe. Dark soy sauce also is not typically used in kimchi, but you can use a little bit instead of soup soy sauce.

By: Rinku

Rinku — Mon, 17 Oct 2022 02:50:22 +0000

I loved this recipe. 2 questions if you can help… First I have gochugaru paste and not flake. Will the taste change if I use the paste? Can I use this? If yes, Will quantity be same?
Second, I have dark soy sauce. I have not seen soup soy sauce in India. Can I use this? If yes, Will quantity be same?

By: Hyosun

Hyosun — Wed, 08 Dec 2021 16:43:36 +0000

In reply to Maciej. I see where the confusion is. 1 cup is used in the seasoning paste and extra liquid is from the remaining broth. It can be water if there's no remaining broth. I've revised the recipe to clarify it. Thanks!

By: Maciej

Maciej — Tue, 07 Dec 2021 08:23:34 +0000

I have a question reading the broth. It says 1 cup but the recipe only mentions 1/4 cup of the broth being used. What happens to the rest of it?

By: Hyosun

Hyosun — Wed, 01 Sep 2021 15:02:13 +0000

In reply to Carolina. Always closed!

By: Carolina

Carolina — Tue, 31 Aug 2021 02:40:44 +0000

hello Hyosun!

I’ve just made your recipe and I am really looking forward on trying it out!
Do I leave the jar open or airtight closed?

Many thanks, Carolina.

By: James

James — Sat, 10 Apr 2021 06:18:20 +0000

I’ve made this recipe so many times, and my family can’t tell the difference between this kimchi and the non vegan kind. Thanks!

By: Hyosun

Hyosun — Sat, 10 Apr 2021 04:20:04 +0000

In reply to Laury. That was very creative of you. Try to use less if kimchi was too dark.

By: Laury

Laury — Sat, 10 Apr 2021 01:58:58 +0000

Thank you so much for this article! I have been making kimchi for years, but this time I used added leeks and fermented soybean paste. Because the soybean paste made a darker heavier liquid, I was having second thoughts and wondered if I had ruined my kimchi. I also use mostly bok choy with only 1 head of napa cabbage.
I was so happy to see your mention of soybean paste! whew!

By: patricia joanides

patricia joanides — Thu, 08 Apr 2021 07:29:16 +0000

In reply to Hyosun.

Hi Hyosun,
thanks for your reply. Would this, “Fermentation Crock Jar Sauerkraut Crock – Kimchi and Pickle, 2 Liter (0.5 Gallon) Ceramic Pickling Crock with Lids & Weights, Sauerkraut Fermenter Container Water Seal Fermenting Crock Jar, on Amazon, be a good choice for Fermenting your recipe?
If there is not enough liquid to submerge the Kimchi, how does it ferment?
Sorry, i’m a bit confused how it works, maybe not like normal ferments?
Thank you,
patricia