LAY HO MA everyone! When I was in South Korea a little while ago for work, I had kimchi everywhere! Its such an incredible dish when you have it fresh made. Join me in this episode and learn how to make kimchi easy and vegan (normally has shrimp paste or anchovies). Let's begin.

Ingredients:
500g nappa cabbage
2 tbsp salt (sprinkling)
1 large piece of garlic
1 medium piece of ginger
1 1/2 tsp salt
2 tbsp steamed rice
1 tbsp cane sugar
1/2 cup water
4-5 radishes
1/2 cup Chinese chives
4 tbsp gochugaru*

*gochugaru is Korean red
pepper powder

Directions:
1. Roughly chop the nappa cabbage and spread out on a baking sheet

2. Sprinkle the 2 tbsp of salt onto the cabbage

3. Place another baking sheet onto the cabbage and put a weight on top. Leave it for about 25min

4. Remove the weights, rinse, and drain the cabbage with cold water

5. Peel the garlic and ginger. Then, place them in a blender along with the 1 1/2 tsp of salt, the steamed rice, cane sugar, and water

6. Blend on high until combined

7. Roughly chop the chives, and thinly slice the radishes. Add to the cabbage along with the red pepper powder

8. Pour the blender mixture onto the cabbage, and mix everything together thoroughly (use gloves)

9. Transfer to a clean glass container and put the lid on. Let it sit out for a day, then transfer to the fridge for storing up to 1-2 months. It will continue to ferment, taste it to find your personal preference


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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.


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