Making Kimchi From Start To Finish. #cookingvlog #kimchi #vegan

Making Kimchi From Start To Finish. #cookingvlog #kimchi #vegan

Here are the #recipes for making my #vegan kimchi and fish sauce:


Vegan “Fishy Sauce”

1 1/2 cup soy sauce
4 to 6 dried shiitake mushrooms
2 to 3 handfuls enoki mushrooms
2 shallots, rough chopped, peel preserved
4 cloves garlic, peel preserved
5 square inches dashima (dried kelp)
2 tbsp mirin
2 tbsp balsamic vinegar
2 tbsp rice vinegar
2 tsp black peppercorns

In a medium saucepan, combine all the ingredients with 3 cups water. Bring to a boil and reduce heat and simmer for 1 hour. Discard the veggies and continue to simmer the sauce until it reduces by half (about 1 hour). Pour sauce through a fine-mesh sieve or a cheesecloth.

Introduction 0:00 – 0:43
Prologue: Grocery Shopping 0:44 – 01:46
Chapter 1: Salting 01:47 – 05:24
Chapter 2: Prepare the Sauce 05:25 – 09:13
Chapter 3: Saucing 09:14 – 12:30
Finale: Eating Kimchi 12:31 – 13:26

Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC’s Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She’s been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.

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