Just tried this recipe today and it was PERFECT. Fresh Kimchi is something I crave literally on the daily and I have never felt confident making it myself until your recipe. Thank you Daniel!
Hey Neighbors! Had to re-upload this video as there was an editing mistake (forgot to mention that the 0.5 teaspoon is *minced ginger!* ). Hope you guys try it out!! ☺️
Hiya Neighbors! So huge warning this is going to be a bit long haha. Here are the Geotjeori variations that I made. Please follow everything that Daniel put together up until the swaps that I mention below. Substitutes for the saeu-jeot : -Thai chili shrimp paste w/ garlic and soybean oil: swap this equally for the saeu-jeot. Has a bit of a heartier flavour than saeu-jeot. -Smoked oysters in sunflower oil: Remove half of the oysters from a 3.75 oz can and pour the oil over the cabbage, green onion. Mince the oysters until they are in a sort of rough paste consistency and combine w/ the rest of the ingredients. -Re-hydrated dried pollock & fish sauce: Gather about 1/4 cup of dried pollock strips. Soak fish strips in a heat tolerant bowl w/ very hot boiling water for about 5-7 minutes (depending on how thick your pieces are). Drain the fish strips and replace back in the bowl. Pour in about 2.5 tsp of fish sauce and lightly mix. Let sit for about 7-12 minutes or until softened enough to break apart. "Splinter" fish with your fingers into little pieces and add to the rest of the geotjeori. Mix well until combined. -Smoked cooked salmon from a pouch: In this example I used two different brands. One is more superior for this recipe. Method 1: (Easier method) This one will require the Walmart Great Value brand smoked salmon pouch that is 2.75 oz. This is HORRIBLE for eating as is but is great for this recipe. Just swap the saeu-jeot for a 3rd of the package and you're good. Method 2: (Harder version) This one will require StarKist Selects Pink Salmon in EVOO (2.6 oz). Take out a third of the contents and pulse in a food processor w/ 2 tbsp of water and blend until it makes a thick slurry. Add to geotjeori ingredients. The reason it needs to be blended is that the there is more texture and sturdiness to this brand so it needs a more fine consistency to incorporate well. *You may need to adjust the salt when using either of these methods a bit as you may want to add in a sprinkle more. -Bonito Flakes & Fish Sauce: In a personal blender or coffee grinder, blend a quarter cup of bonito flakes into a fine powder. After powder is made, pour powder into a small bowl. Combine powder w/ 1.5 tsp of fish sauce. Pour mixture into geotjeori ingredients. It's a bit funky but in such an addicting way lol. No Seafood options: If you're of the no seafood persuasion, I got you. -Ham Seasoning: I used goya brand ham seasoning for this one. For the recipe add in about .5 a packet of the seasoning w/ an additional .5 tsp of soy sauce. -Canned Corned Beef: Scoop out 2.5 tsp of corned beef, not corned beef hash just plain corned beef in the odd trapezoid container (I prefer Exeter brand corned beef as that's what I grew up with). Put corned beef in a small bowl and in 1/8 tsp of malt vinegar to the corned beef and comine w/ ford or spoon until smooshed and well incorporated. Add in mixture to the rest of the geotjeori ingredients. Vegetarian Options: -Preserved tofu: If you live near an Asian grocer but one that doesn't carry a majority of Korean goods but has Chinese/Taiwanese ingredients pick up the preserved tofu w/ chili oil. Pick out a piece of preserved tofu about the size of a floss dispenser and smoosh into a seperate bowl or plate until it becomes a smooth paste. Combine w/ the rest of geotjeori ingredients. -Douchi/Fermented black soybeans: Add 1 tsp of whole fermented black beans to a small bowl and combine w/ 4 tbsp of boiling hot water. Let the beans sit and soak in the water for about 10-15 minutes (pending how hard your beans are a bit more) and then mash beans into a rough paste. Combine to the rest of the geotjeori ingredients. -Shiitake mushroom powder & Maggi Seasoning: In a blender combine about 6-8 broken apart dry shiitake mushrooms into blender and blend on high in little 3 second intervals until a fine powder forms. Combine 1 level tsp of shiitake mushroom powder with 1 tsp of Maggi seasoning in a small bowl. whisk to combine and add to geotjeori ingredients. You can use a coffee grinder to blend the shiitakes but you need to CAREFULLY cut the shiitakes w/ a kitchen scissors into small pinkie nail sizes and add in tiny batches. This was one of my favorites. For those unable to get Gochugaru: This recipe requires a bit of ingredients but it definitely still turns out delicious. Ingredients: 1/2 cup red bell pepper paste, 1/4 cup roasted eggplant paste, 3 tbsp Ancho Chile pepper powder, 1.5 tsp cayenne pepper powder, 1 tsp smoked paprika, 1/8 cup of water. Combine ingredients in order into a separate bowl; whisk together to combine. Pour over geotjeori ingredients. Note: I had to add a bit more fish sauce and salt to this one as I felt that it was lacking a little bit in the salt department when all things were combined. *I make the red pepper paste and the eggplant paste myself so if anyone needs a recipe for either of those I got you! I have so much geotjeori left over you guys! I gave quite a few batches away but still have so much haha. Received rave reviews on the versions with ham seasoning, the shiitake mushroom and Maggi one and the Thai chili shrimp one. Love you all and happy cooking everyone!
@@Phytagorafly I copied a bit of a previous comment I made and added a bit extra from my experimentation. If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well. For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da! If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work. I also made a batch with 1 tbsp of prune juice mixed with 2 tbsp of water and that tasted fine. I also tried out a batch with both pomegranate juice and one with unsweetened cranberry juice and it tasted nice and tart. I just added 2 tbsp of the juice and 1 tbsp of water. I mixed 1/2 a tbsp of apricot syrup (you could also do this w/ apricot jam or plum jam) with 2.5 tbsp of water and 1/4 tsp of apple cider vinegar together and that turned out great as well. Edit: Forgot to mention that I tried this out with pineapple juice and that was a bit too fruity for my taste but still delicious. If you use pineapple juice, I would use a 1:2 ratio. 1 tbsp of pineapple juice to 2 tbsp of water. I also tried this with some honey crisp apple juice with the same 1:2 ratio and I liked this a lot because the apple went well with the seasonings. Happy cooking!
@@Ash12428 Hiya Josh! Sorry for the late reply. I really like the pomegranate molasses swap. It has this nice depth that I really, really like that rounds everything out when finished. Also, really like tge cranberry one as well. On the other hand, I used some sour plum jam that I mashed with some water and it was really, really nice. Honestly, I'd say go for it and see which you'd like. Hey, I have even used some watered down yuja tea, i've messed with raspberry juice/ preserves, grapefruit marmalade... i've done so many variations and swapped so much! It's been super fun and...wild to say the least. Good luck on your geotjeori! Sending you good vibes and the hope of many tasty meals your way!
So because I am a mad lad, I made A LOT more geotjeori with adjustments and alternatives for the brined salted shrimp, vegetarian options, no seafood options and for those unable to get red pepper flakes I have a bit of a marinade for you guys to use. I'm at work for the next 14 hours but will make a comment when I can with the recipes I've made. Good luck you guys and happy cooking! Thanks again Daniel and Katie! Love you guys 😁.
You guys look amazing by the way! Your hairstyles both fit you well. You look handsome with both hairstyles Daniel! Also, for anyone who is struggling with the plum extract...just made this and I have some possible solutions! If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well. For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da! If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work. Happy cooking!
@@elizabethcoale2496 Honestly, grated apple could work as well. It would just possibly be a tad bit sweeter and a bit more texture depending on how finely grated? Also, it would just kind of be like a traditional marinade with the grated fruit. I'm glad that helped out though! 😁
Mariah Gutierrez Yes, saeujeot is roughly a salted fermented shrimp paste. They have another thing similar that is used in addition to add extra flavor.
Wooo this is SO GOOD! The recipe was easy to follow & came out so beautiful lol I will say that it was a bit spicy for me but the best with a good bowl of rice. Addicting!! Will make this again for sure!
I love Korean food and learning to cook my favorites is so fun! Thank you for also teaching me the Korean words for the ingredients. I've looked everywhere and couldn't find a food vocabulary list for learning.
At 4:30, talking about the tiny fermented shrimp of terror, whether to leave them out or not.... Commercial Kimchi sometimes is made with good old fish sauce, which you still don't want to think about too much... but at least it's a clear liquid! Lots of Umami in there, and of course one can just use the powder, which I have done. There's Korean super salt and also Super MSG! We can buy these things here in FLorida, USA if we look. We can get the brined shrimp, too! Also various kinds of shrimp paste and "sauce", which is very common. I've wondered if this shrimp sauce would do, since as I said it's common and pretty cheap.
A little further along at ten minutes- I'd definitely put salt and MSG, maybe increase the fish sauce a little? Sometimes there's Kimchi in Vietnamese deli or bakery places, I think this is what you get.
thanks a lot ! kimchi is absurdly expensive here ( france ) because not many people know it for the moment but it's changing slowly and I spread the word !
Hi Daniel I made this today and eat it an hour ago with rice and doenjang jjigae I bought everything, so I can make it originally. This was so good I'd visit kore 2 times. And this was very similar almost perfect i ate there. It needed just a bit more salt, for my taste. Can I make kimchi jjigae with this "no fermented kimchi" like 5 to 6 days later ? (Sorry for my poor English)
Sometimes it's annoying to not live in the city because the asian supermarket is there and our smaller shops dont sell this type of cabbage! But things are getting back to normal so soon I can indulge in my trip there again, probably go shopping crazy for all the treats I couldn't have! This recipe looks so simple and good, I look forward to trying it! Also! For AGES I didnt realize that green plums are used for diluting juice/syrups we have in the Netherlands called Reine claude? I always drank that as a kid, loved the green colour of it! This year I'm gonna try and make my own! Your taste 👌 excellent.
So I have a question on the brined shrimp substitution. You said that that the shrimp version had far better umami. Why not replace the brined shrimp with msg to achieve the umami? I get why plain salt would fall short as a replacement. Just curious.
I did this recipe and I had to make a vegan fish sauce (I have vegans I live with) plus I I used salt and I used vinegar and sugar for that other ingredient. So basically all the ingredients I had was Napa cabbage, onions and red pepper flakes! It was great though and everyone at my house loved it! Thank you for this video. Daniel your so sweet and cute!
Oh my goodness I was at H Mart a Korean grocery in Oregon and I was wondering why their Napa C. looked small, because it is the baby cabbage. I am always learning from you. Thank you.
Summer kimchi is my favorite one!!! But I want to try to make this since I’m out of kimchi and my boyfriend is craving Korean bbq. Thanks for this recipe
Hey there! If you can get your hands on some pomegranate molasses and thin it a bit with water and add a very small sprinkle of sugar. I just made it and it came out fine.
Love the haircut Daniel, even more handsome! And loved Katie's curls!! Super excited about trying this out! I just need that container to put it in!! Be well! 😊❤🌻 XOXO from Kansas
I've heard some people replace the plum extract with apricot jam, my family is keto so I'm wondering if that will work since the Korean extract has too much sugar for us to eat it. We're allowed regular kimchi because the sugars are eaten during the fermentation process, but in my rural area there aren't good choices.
Hello. I made fresh kimchi following your video. It is deliciouse! Question: if i cant eat all it goes bad? Can I cook the kimchi which past the fresh time? It goes sauer...
I'm glad to have this recipe much simpler and less time. Although i do prefer the sour fermented taste vs just spicy but i am gonna have to muster up courage to try to make this by myself.
02:44 my husband is of Irish heritage, 6'2" and his pinkie size compared to mine is like a Brazil nut to a peanut. Could you please do a more standardized measurement?
Ummm i can’t find maesil at my place. Any substitute for it..? Or can i jst use plum liquor fr it? Hehe. Btw nice haircuts. Loved the vids u and Katie made. Super simple and easy to follow. :3
What does good kimchi taste like? I recently bought one but it has a really weird odor tbh, maybe because it was my first time buying and having one at home but still the odor was a bit unbearable. Good thing it tasted good when i made it into a kimchi fried rice.
Thank you so much for making the recipe without the shrimp. I'm allergic to seashell so I cant eat shrimp at all. And the recipe with salt tasted amazing! Thank you! 💜
I think it was cute how you and your wife were teasing each other while you were making the kimchi! Thank you for the yummy quick kimchi recipe, where can we find the plum essence?
Just tried this recipe today and it was PERFECT. Fresh Kimchi is something I crave literally on the daily and I have never felt confident making it myself until your recipe. Thank you Daniel!
The way you speak is so gentle and nurturing, seems like you would make a really great dad!
Hey Neighbors! Had to re-upload this video as there was an editing mistake (forgot to mention that the 0.5 teaspoon is *minced ginger!* ). Hope you guys try it out!! ☺️
You're an Angel , 😇
Idk why it's so funny to me but you can tell at 3:57 that you added in the voiceover "of minced ginger" LOOOL
ooh! Thank you!
Hiya Neighbors!
So huge warning this is going to be a bit long haha.
Here are the Geotjeori variations that I made. Please follow everything that Daniel put together up until the swaps that I mention below.
Substitutes for the saeu-jeot
:
-Thai chili shrimp paste w/ garlic and soybean oil: swap this equally for the saeu-jeot. Has a bit of a heartier flavour than saeu-jeot.
-Smoked oysters in sunflower oil: Remove half of the oysters from a 3.75 oz can and pour the oil over the cabbage, green onion. Mince the oysters until they are in a sort of rough paste consistency and combine w/ the rest of the ingredients.
-Re-hydrated dried pollock & fish sauce: Gather about 1/4 cup of dried pollock strips. Soak fish strips in a heat tolerant bowl w/ very hot boiling water for about 5-7 minutes (depending on how thick your pieces are). Drain the fish strips and replace back in the bowl. Pour in about 2.5 tsp of fish sauce and lightly mix. Let sit for about 7-12 minutes or until softened enough to break apart. "Splinter" fish with your fingers into little pieces and add to the rest of the geotjeori. Mix well until combined.
-Smoked cooked salmon from a pouch: In this example I used two different brands. One is more superior for this recipe.
Method 1: (Easier method) This one will require the Walmart Great Value brand smoked salmon pouch that is 2.75 oz. This is HORRIBLE for eating as is but is great for this recipe. Just swap the saeu-jeot for a 3rd of the package and you're good.
Method 2: (Harder version) This one will require StarKist Selects Pink Salmon in EVOO (2.6 oz). Take out a third of the contents and pulse in a food processor w/ 2 tbsp of water and blend until it makes a thick slurry. Add to geotjeori ingredients. The reason it needs to be blended is that the there is more texture and sturdiness to this brand so it needs a more fine consistency to incorporate well.
*You may need to adjust the salt when using either of these methods a bit as you may want to add in a sprinkle more.
-Bonito Flakes & Fish Sauce: In a personal blender or coffee grinder, blend a quarter cup of bonito flakes into a fine powder. After powder is made, pour powder into a small bowl. Combine powder w/ 1.5 tsp of fish sauce. Pour mixture into geotjeori ingredients. It's a bit funky but in such an addicting way lol.
No Seafood options:
If you're of the no seafood persuasion, I got you.
-Ham Seasoning: I used goya brand ham seasoning for this one. For the recipe add in about .5 a packet of the seasoning w/ an additional .5 tsp of soy sauce.
-Canned Corned Beef: Scoop out 2.5 tsp of corned beef, not corned beef hash just plain corned beef in the odd trapezoid container (I prefer Exeter brand corned beef as that's what I grew up with). Put corned beef in a small bowl and in 1/8 tsp of malt vinegar to the corned beef and comine w/ ford or spoon until smooshed and well incorporated. Add in mixture to the rest of the geotjeori ingredients.
Vegetarian Options:
-Preserved tofu: If you live near an Asian grocer but one that doesn't carry a majority of Korean goods but has Chinese/Taiwanese ingredients pick up the preserved tofu w/ chili oil. Pick out a piece of preserved tofu about the size of a floss dispenser and smoosh into a seperate bowl or plate until it becomes a smooth paste. Combine w/ the rest of geotjeori ingredients.
-Douchi/Fermented black soybeans: Add 1 tsp of whole fermented black beans to a small bowl and combine w/ 4 tbsp of boiling hot water. Let the beans sit and soak in the water for about 10-15 minutes (pending how hard your beans are a bit more) and then mash beans into a rough paste. Combine to the rest of the geotjeori ingredients.
-Shiitake mushroom powder & Maggi Seasoning: In a blender combine about 6-8 broken apart dry shiitake mushrooms into blender and blend on high in little 3 second intervals until a fine powder forms. Combine 1 level tsp of shiitake mushroom powder with 1 tsp of Maggi seasoning in a small bowl. whisk to combine and add to geotjeori ingredients. You can use a coffee grinder to blend the shiitakes but you need to CAREFULLY cut the shiitakes w/ a kitchen scissors into small pinkie nail sizes and add in tiny batches.
This was one of my favorites.
For those unable to get Gochugaru:
This recipe requires a bit of ingredients but it definitely still turns out delicious.
Ingredients: 1/2 cup red bell pepper paste, 1/4 cup roasted eggplant paste, 3 tbsp Ancho Chile pepper powder, 1.5 tsp cayenne pepper powder, 1 tsp smoked paprika, 1/8 cup of water.
Combine ingredients in order into a separate bowl; whisk together to combine. Pour over geotjeori ingredients.
Note: I had to add a bit more fish sauce and salt to this one as I felt that it was lacking a little bit in the salt department when all things were combined.
*I make the red pepper paste and the eggplant paste myself so if anyone needs a recipe for either of those I got you!
I have so much geotjeori left over you guys! I gave quite a few batches away but still have so much haha. Received rave reviews on the versions with ham seasoning, the shiitake mushroom and Maggi one and the Thai chili shrimp one.
Love you all and happy cooking everyone!
This is super helpful, thank you! What would you sub for the plum extract?
@@Phytagorafly
I copied a bit of a previous comment I made and added a bit extra from my experimentation.
If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well.
For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da!
If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work.
I also made a batch with 1 tbsp of prune juice mixed with 2 tbsp of water and that tasted fine. I also tried out a batch with both pomegranate juice and one with unsweetened cranberry juice and it tasted nice and tart. I just added 2 tbsp of the juice and 1 tbsp of water. I mixed 1/2 a tbsp of apricot syrup (you could also do this w/ apricot jam or plum jam) with 2.5 tbsp of water and 1/4 tsp of apple cider vinegar together and that turned out great as well.
Edit: Forgot to mention that I tried this out with pineapple juice and that was a bit too fruity for my taste but still delicious. If you use pineapple juice, I would use a 1:2 ratio. 1 tbsp of pineapple juice to 2 tbsp of water.
I also tried this with some honey crisp apple juice with the same 1:2 ratio and I liked this a lot because the apple went well with the seasonings.
Happy cooking!
This is really helpful since there are some ingredients I cannot find in my area. Thank you very much!!
@@leena.arifin You're more than welcome! Glad it helped out!
@@Ash12428 Hiya Josh! Sorry for the late reply.
I really like the pomegranate molasses swap. It has this nice depth that I really, really like that rounds everything out when finished.
Also, really like tge cranberry one as well.
On the other hand, I used some sour plum jam that I mashed with some water and it was really, really nice.
Honestly, I'd say go for it and see which you'd like. Hey, I have even used some watered down yuja tea, i've messed with raspberry juice/ preserves, grapefruit marmalade... i've done so many variations and swapped so much! It's been super fun and...wild to say the least.
Good luck on your geotjeori! Sending you good vibes and the hope of many tasty meals your way!
I appreciate your arm ruler.
You would laugh at me in H Mart showing the clerk screen shots of your ingredients.
Hah! Happy to hear!! I think you'll dig this kimchi recipe... ask them for the shalted shrimp - saeu-jeot (새우젓) on your next trip!
So because I am a mad lad, I made A LOT more geotjeori with adjustments and alternatives for the brined salted shrimp, vegetarian options, no seafood options and for those unable to get red pepper flakes I have a bit of a marinade for you guys to use.
I'm at work for the next 14 hours but will make a comment when I can with the recipes I've made.
Good luck you guys and happy cooking!
Thanks again Daniel and Katie! Love you guys 😁.
Yasss pleaseeee
@@huonggiangangtran2398 Lol, yes I made a long post with all the variations I made.
You guys look amazing by the way! Your hairstyles both fit you well. You look handsome with both hairstyles Daniel!
Also, for anyone who is struggling with the plum extract...just made this and I have some possible solutions!
If you're able to get your hands on some pomegranate molasses and thin it a bit with some water and add a sprinkle (like barely any)of sugar, it works just as well.
For the recipe I used about a tablespoon of pomegranate molasses and two tablespoons of water with like an eighth of a tsp of sugar. Stir until dissolved and ta-da!
If not I bet you could use apricot syrup or jam (thin out the jam with water and maybe a spot of lemon juice) . Maybe even some diluted, unsweetened cranberry juice might work.
Happy cooking!
So glad you mentioned this! Might try the cranberry. I was thinking grated apple for some reason but these make more sense lol
@@elizabethcoale2496 Honestly, grated apple could work as well. It would just possibly be a tad bit sweeter and a bit more texture depending on how finely grated?
Also, it would just kind of be like a traditional marinade with the grated fruit.
I'm glad that helped out though! 😁
Sarah! Appreciate the comment - and the detailed substitution suggestion! You rock!!
@@FutureNeighbor No prob! 😉
Perfect timing! I just went bought all the ingredients to I can't wait to make this! Thank you 😊
Yay! Let me know how your first batch tastes :)
You literally just answered the question about fermented and fresh kimchi! Thank you!! I was wondering what the difference was
Tried this recipe today and it was a hit. My family loved it. Thank you for sharing!
kimchi gotta have the saewoo gyeot for me, it just brings that extra flavor dimension salt alone cant.
That's shrimp right?
Mariah Gutierrez Yes, saeujeot is roughly a salted fermented shrimp paste. They have another thing similar that is used in addition to add extra flavor.
@@Crux161 if we don't have that fermented shrimp, what else can i use for a substitute?
@@NurulSyifa67 fish sauce can add similar flavor if you don't have seoujeot.
A thing that you can usually find in American groceries that has a similar flavor profile is canned smoked oysters.
Thanks a lot for this simple recipe! Love both your haircuts. Looking sharp, Dan-nyul! Katie is like a pretty English doll 💗
Thank you - im digging the sharper look as well ;)
Wooo this is SO GOOD! The recipe was easy to follow & came out so beautiful lol I will say that it was a bit spicy for me but the best with a good bowl of rice. Addicting!! Will make this again for sure!
YES BRO THIS IS THE KIMCHI THAT I LIKE AND IT LOOKS EXACTLY LIKE IT
I love Korean food and learning to cook my favorites is so fun! Thank you for also teaching me the Korean words for the ingredients. I've looked everywhere and couldn't find a food vocabulary list for learning.
At 4:30, talking about the tiny fermented shrimp of terror, whether to leave them out or not.... Commercial Kimchi sometimes is made with good old fish sauce, which you still don't want to think about too much... but at least it's a clear liquid! Lots of Umami in there, and of course one can just use the powder, which I have done. There's Korean super salt and also Super MSG! We can buy these things here in FLorida, USA if we look. We can get the brined shrimp, too! Also various kinds of shrimp paste and "sauce", which is very common. I've wondered if this shrimp sauce would do, since as I said it's common and pretty cheap.
A little further along at ten minutes- I'd definitely put salt and MSG, maybe increase the fish sauce a little? Sometimes there's Kimchi in Vietnamese deli or bakery places, I think this is what you get.
Thanks for sharing. I’ll certainly try it out.
What if we cannot find the plum extract ???
I made this, its soooo gewddd!!! and easy. Thanks Daniel & Katie :)
thanks a lot ! kimchi is absurdly expensive here ( france ) because not many people know it for the moment but it's changing slowly and I spread the word !
I was so confused. I could have sworn I watched this earlier today lol 😂
same
Yea it was re-uploaded since he forgot to mention putting in ginger.
Looks soooo good! I’m working up the courage to make my own kimchi! Lol. Oh and I like the hair cut Dan-Yul 🙂
Woo-hoo! I'm excited to hear you review about it ;)
The summer kimchi is still my favorite to this day!!
Hi Daniel, what if I don’t have the plum sauce in my kitchen, what should I replace it?
love love love fresh kimchi , i'm gonna make it today ! Kamsahamida!
You guys are making me crazy, i love your channel. Korean cooking is the way to go. 😁😋😋😋😁
Hi Daniel
I made this today and eat it an hour ago with rice and doenjang jjigae
I bought everything, so I can make it originally. This was so good I'd visit kore 2 times. And this was very similar almost perfect i ate there.
It needed just a bit more salt, for my taste.
Can I make kimchi jjigae with this "no fermented kimchi" like 5 to 6 days later ?
(Sorry for my poor English)
Your 'punch in' audio edits though! Perfection!
I love your channel!!!
Thank you 🙏 Great recipe 😊 I will make it .
I like to add thinly sliced apple, matchstick radish
thank you so much for the substitution idea! We have shellfish allergies in our family this was so helpful!
You made this kimchi process so easy! Thanks
Wow!..it looks so good and delicious!..😋
Whooo looking fresh Daniel!!!
Thank u for sharing ur recipe.
I made this! Yummy! Thanks for the recipe ^^
Flavor from the hands!!! I just explained this to someone the other day
me and my college friends stomachs thank you every time you upload recepies this accessible
You are the man.. I am very excited to try this.
Thank you, I will be making this! You always make me so hungry! 😋
You guys are awesome! And thank you for posting this. I’ve always wanted to make kimchi but was nervous about it.
Thank you!!! Love this Daniel!!! (You too Katie) ❤️
I love this recipe. It's easier than what I've had imagined. Thank you Daniel!!! I'm always a fan of your cooking. ❤️❤️
needed that recipe so much
I’m surprised you didn’t use rice flour paste! A lot of people also blend pear and onion what’s better with or without?
Sometimes it's annoying to not live in the city because the asian supermarket is there and our smaller shops dont sell this type of cabbage! But things are getting back to normal so soon I can indulge in my trip there again, probably go shopping crazy for all the treats I couldn't have! This recipe looks so simple and good, I look forward to trying it! Also! For AGES I didnt realize that green plums are used for diluting juice/syrups we have in the Netherlands called Reine claude? I always drank that as a kid, loved the green colour of it! This year I'm gonna try and make my own! Your taste 👌 excellent.
Always easy and also nice ~~
I’ve used fish sauce in my version instead of the shrimp & that works as well
how much fish sauce do you usually add into your version?
Kimchi! One of my favorite foods. Healthy, full of flavor, and healthy as well.
I made this recipe and it’s so delicious!!! 😋
Made it a few times. always so easy to make and tasty. Thanks for the recipe.
Fresh kimchi , no fermentation, my kind of kimchi, thank you for sharing the recipe
This is what I have been waiting for! Thanks!
Danyul! I did not see you add any salt at all! At some point did you add a sprinkle of salt?
So I have a question on the brined shrimp substitution. You said that that the shrimp version had far better umami. Why not replace the brined shrimp with msg to achieve the umami? I get why plain salt would fall short as a replacement. Just curious.
I did this recipe and I had to make a vegan fish sauce (I have vegans I live with) plus I I used salt and I used vinegar and sugar for that other ingredient. So basically all the ingredients I had was Napa cabbage, onions and red pepper flakes! It was great though and everyone at my house loved it! Thank you for this video. Daniel your so sweet and cute!
I've used a plastic bag over my hand as a last minute glove ;) Great recipe, thank you for sharing!
I was considering it heh...
Love your videos!!
this looks soooo delicious. i need to try it soom
This is delicious!
Couldn't get kimchi in my area during lockdown & decided to just wing it, lol. Glad to see that I was only off by one shrimpy ingredient 😂
Oh my goodness I was at H Mart a Korean grocery in Oregon and I was wondering why their Napa C. looked small, because it is the baby cabbage. I am always learning from you. Thank you.
Would this last longer if you salt the canbage?
Hey I have eaten kimchi at the e-mart as well it is so good
Haha!! I noticed ...Thanks for adding the “voice over” for the ginger part. 👍🏻
Thank you for your video’ I got all the ingredients in a Korean market and I love it!
His voice is so relaxing, and what can we replace the plum extract with?
I've used peach jam in lieu of the extract or perhaps sugar.
Summer kimchi is my favorite one!!! But I want to try to make this since I’m out of kimchi and my boyfriend is craving Korean bbq. Thanks for this recipe
Anything we can substitute the maesli extract for? Can't wait to try this recipe!(copy pasting my comment from the last upload lol)
Hey there! If you can get your hands on some pomegranate molasses and thin it a bit with water and add a very small sprinkle of sugar.
I just made it and it came out fine.
sugar works but I imagine that agave nectar would work too, if not better. it has that similar fruity flavour
Love the haircut Daniel, even more handsome! And loved Katie's curls!! Super excited about trying this out! I just need that container to put it in!! Be well! 😊❤🌻 XOXO from Kansas
Yay! Thank you! I'm so ready to make this
Thank you so much♡♡
I've heard some people replace the plum extract with apricot jam, my family is keto so I'm wondering if that will work since the Korean extract has too much sugar for us to eat it. We're allowed regular kimchi because the sugars are eaten during the fermentation process, but in my rural area there aren't good choices.
Hello. I made fresh kimchi following your video. It is deliciouse! Question: if i cant eat all it goes bad? Can I cook the kimchi which past the fresh time? It goes sauer...
I'm glad to have this recipe much simpler and less time. Although i do prefer the sour fermented taste vs just spicy but i am gonna have to muster up courage to try to make this by myself.
I know this is sacrilege, but this is the first time I've really enjoyed kimchi. This stuff is great. Thanks!
hello! is it ok if i don't add the plum extract? or do you have any substitution for it? thank you so much!
마침 오늘 알배추가 싱싱해보여서 사놨는데 당장 겉절이해야겠어요ㅋㅋ 레시피 감사해요
아주 맛있어요~~ 화이팅!!
02:44 my husband is of Irish heritage, 6'2" and his pinkie size compared to mine is like a Brazil nut to a peanut. Could you please do a more standardized measurement?
Lovely...I'm going to try this recipe...but vegan style...thank you for the confidence to do it:)
Do you need to salt water the kimchi and let it sit before seasoning it?
I finally gonna give making kimchi a try with this reciepe. The traditional way is a bit intimidating for me. Thank you guys
Ummm i can’t find maesil at my place. Any substitute for it..? Or can i jst use plum liquor fr it? Hehe. Btw nice haircuts. Loved the vids u and Katie made. Super simple and easy to follow. :3
Is it okay to use normal cabbage??
Thanks a lot of this recipe, really helpful for us BusyBees :)
What is the substitute of plum extract if we cant find any?
I’m allergic to the shrimp so what other option for me to add it? I’m wondering is the red chili peppers is spicy? It looks so good!
Thank you
What can we use if we don’t have the syrup? Thank You 🙏
What does good kimchi taste like? I recently bought one but it has a really weird odor tbh, maybe because it was my first time buying and having one at home but still the odor was a bit unbearable. Good thing it tasted good when i made it into a kimchi fried rice.
How much sugar instead of the plum juice there? The same - 3 tablespoons?
Hello again you two gorgeous people. Love this recipe and I love kimchi. Could you do Baek kimchi next, please. Take care and love from England.
Yes, we'll have to add it to the shortlist!
Thank you so much for making the recipe without the shrimp. I'm allergic to seashell so I cant eat shrimp at all. And the recipe with salt tasted amazing! Thank you! 💜
And also I think I might make this kimchi in the future
Thank you!! I will make it soon🙏🏽
I think it was cute how you and your wife were teasing each other while you were making the kimchi!
Thank you for the yummy quick kimchi recipe, where can we find the plum essence?
I have to try that recipe. I hope I can find the ingredients where I live. Thanks for the nice video!
Is it best to eat the cold kimchi with cold rice? Or can the rice be warm and the kimchi cold?
Is this the kind of kimchi, where I can add oysters to it too, or do you think it’s okay if I add oysters?:)
The best fresh kimch