Instant Fresh Kimchi, Geot-Jeori
HTML-код
- Опубликовано: 14 сен 2015
- ♥ Please Subscribe my channel for more delicious recipes!
ruclips.net/user/subscription_c...
♥ Visit my website for written recipes and everyday meal! - www.SeonkyoungLongest.com
♥ Like Asian at Home on Facebook for everyday update!- / seonkyounglongest
♥ Follow me on Instagram!- / seonkyounglongest
♥ Follow me on Twitter! - / seonkyoung
♥ Follow me on Pinterest - / seonkyoung
♥ Step-by-Step Written Recipe: seonkyounglongest.com/?p=4614
♥ Geot-Jeori : Korean Fresh Kimchi Ingredients:
For Salted Cabage
2 1/2 lb. Napa cabbage
2 cups Cold water
1/3 cup Sempio coarse sea salt (amzn.to/1KdCyDY)
For Kimchi Paste
5 Cloves garlic
3 Green onions
4 Tbs. Gochugaru, Korean red pepper flakes (amzn.to/1MpY9yR)
2 Tbs. Fish sauce
2 Tbs. Apricot preserve
1 Tbs. Toasted sesame seeds 
Хобби
Been making this recipe for over three years. Just wanted to tell anyone viewing this for the first time to try it, you will love it😊
2 1/2 pounds Nappa cabbage
quarter cabbage n chop up and put into a big bowl.
Add 2 cups cold water and whisk in 1 third cup kosher salt till all melted.
Pour over cabbage and toss the cabbage till all salted, then press down
cabbage to soak all. Wait 20 minutes then toss again and wait for another
20 minutes.
Kimchi paste
5 cloves of garlic chopped up.
3 green onions chopped 1 inch long.
2 Tablespoon of fish sauce.
Red pepper flakes to taste.
2 tablespoons Apricot preserves.
Mix all together, then put in the fridge.
Rinse off cabbage with cold water till all the salt is rinsed off.
Let it drain in a strainer for 5 minutes.
Put back into your rinsed large bowl and put on a glove or red pepper will
burn your hand. Mix cabbage with the kimchi paste squeezing and using
pressure with your hand. Add one tablespoon of sesame seeds and mix.
Lasts in the fridge about a week. After 10 days it will go bad.
Thank you for your Kim chi recipe, My wife does not eat much as she is very ill. She loves your Kim Chi. Thank you.
lee mclaws i hope your wife gets better.
aw this is so heartwarming to read ; ;
May she gets well soon.g od bless
I pray that The Lord brought total restoration of her health!🙏🏿🙏🏿🙏🏿
Hope you wife gets well soon ❤️
I much prefer this version of kimchi because I like the crunch of the napa cabage. The chilli paste with apricot preserve is a great idea.
I made this delicious Fresh Kimchi and it was ALL eaten so fast and now they are saying . . . "When are you going to make more of this yummy kimchi" Guess what I'm doing tomorrow!
momster Wong ui
That must be the most beautiful Napa cabbage I have seen
m vang on RUclips 8
m vang bbv
Hi Seonkyoung,
I substituted the apricot preserve to plum sauce, I was heavenly yummy 😋 thanks for your unique ingredients !
Made this today, husband is loving it, he's Samoan and I'm Maori we love kimchi. Thank you for the recipe.
I went to my favorite Korean restaurant and one day they made fresh kimchi which they don’t usually make and I found it to be the best kimchi I’ve ever had. Today I made your fresh kimchi recipe and it’s more amazing than that kimchi!!! ❤️ you’re awesome seonkyoung!!
This recipe is SO good. I have made this so many times for a quick and easy Korean side dish. My whole family loves it. Totally get the apricot preserve.
Finally made this! It’s soooo good! And that preserve does make it extra special. Thank you for this recipe. I also sent your video to a friend of mine.
I didn’t have any red chilli pepper flakes so used the paste instead. SOO GOOD and the apricot jam was amazing! Thank-you.
Omg I've been looking all over for this recipe. Thank you so much!
+Michael Lim That's great! now you have it~!
I LOVE this recipe !!! I made it two there times now, and it's just AMAZING ❤️❤️❤️ I use citrus jam instead of apricot jam, but it's still taste really nice 😋
Thank you so much for this recipe. After buying kimchi my whole life, this video gave me the confidence to try to make it myself. Thank you so much!
Hi Seonkyoung Longest. I just made Instant Fresh Kimchi, Geot-Jeori and it came out AMAZING!
I didn't have fish sauce. So I used a pinch of sesame oil and mirin. Thank you for all the great recipes.
Making this while watching this! Thanks for your recipe! it's really tasty!!
Can't wait to try it!!! I love fresh kimchi soooo much more than fermented kimchi. I will have to make for my next party and Share!!
I have made your recipe a few times already and it’s sooooo good! I prefer fresh kimchi and I love that I can eat right away. And you are right about that apricot preserve, what a game changer...so yummy. This whole recipe is my go too. Thank you for sharing this deliciousness!
Wow as I'm sweating from the spice but I keep going back for one more bite, this is a fresh easy recipe that will wake up your taste buds this winter. So good!
I believe you have knowledge and skill at cooking bcs some of the ingredient and technique aren't common ;) thanks for sharing this recipe!! *brb to grab some kimchi*
I’ve been making this recipe for years now and I think I’m almost starting to prefer it to regular fermented kimchi
Yes! I've finally got the time to make this, sooo good! I replaced flakes with powder, green onions with tony bit of yellow onions.
Your recipe is a favorite of mine. Who knew that apricoy preserves could Make such a difference? Sooo good.
Thank you for sharing! I love your recipe and definitely going to try it.
made my first batch of geotjeori last night and it was so good!!! i had to add it to some rice, but it was amazing none the less! i love it! thank you!
wow...surprisingly good. the apricot preserve is a great move! thanks for this recipe.
This was awesome! Especially after one night the flavor was epic! Thank you!
Thank you for a delicious wonderful recipe . Will definitely have to try it out !
I am making this right now! Excited to try it!
Love your videos. They're always easy to follow and very well made... and you have nice background music!
I just tried a different way of making quick kimchi but your way I think is the fastest! Once I’m finished with what I have I will try yours next. Thank you for this! I love Korean food so much!! 😍😋
Love this recipe and have made it several times subbing sugar/honey/pickled mango for the apricot preserve. Today made it first time using apricot preserve and OMG next level DELICIOUS!! thank you for the recipe!!
Love the way you cook, smile and laugh! ❤❤❤
I made this kim chi, it is awesome! you are totally right, the apricot preserve gives it a nice flavor. thank you for sharing. I love your recipes and videos!
Beautifully Brilliant ! made and loved it every bite
Omg! So crunchy! Like that sound when you chew the cabbage. 👍
From Singapore
Thanks for sharing! I am definitely going try this method.
will definitely try this at home!! it's my favorite vegetable salad when eating samgeopsal. love it!!!!
you don't even know how many times i've watched this video. i seriously love it so much and i want to make this so bad
My mouth waters every time I see you eat your food! I'm kinda jealous lol! And I also made your soba with the sesame dressing and it was amazing! Thank you for your videos ^-^ Gomabseubnida! hehe. :)
omg thank you so much. i just made it and i cant stop eating it. killer kim chi. love it love it
I just finished making this kimchi! I have to say this was absolutely delicious!!!and you're right....the apricot preserves is definitely the secret ingredient to this recipe! Thank you for this great recipe!!!
The best recipe, the apricot jam adds so much. I’m a true believer in her. Just subscribed!!!!
Even after 8 years I still come back to this recipe! So good. Husband loves it and wants it weekly
Glad you enjoy it!😊❤️ good old recipes are always staples! 📝❤️
Just made this and omg it was delicious!!! The apricot jam made it so yummy!
Update: OMG Seonkyoung this recipe was an absolute HIT with my kimchi-hating mother! She actually ate so much of it and asked me to make more, and even to bring to my grandmother's house for dinner this Sat. Thank you so much this is an awesome recipe, I'm going to make it often since it's also so easy!!!
I just made this and it is soooo good. I'm going to make your Korean stock and tteokbokki tomorrow and I plan to make your kimchi jjigae once the kimchi I got at the Asian market *they make theirs themselves* becomes more sour. I can't wait. I love your recipes so much.
Wow! I will try your recipe. It’s much easier and less complicated. Thanks for sharing.
Looks so delicious 😋 thank you for the video💕
This recipe is the bomb! I made it several times
I love this. It was so delicious!!
I made this kimchi and it was a success!! Thank you for this great recipe!! Its really delicious!!
I always come back to this one - I like this more than the long-fermented kind
I like your quick kimchi recipe. It seems a good way to start out making it if you never have, like me!
I love those apricot preserves in anything. I still use and love your apricot and honey dipping sauce for chicken fingers (and other things)!
The apricot preserves is genius! Since all the recipes I see for fermented kimchi use a ssalgaru paste with sugar and water, this is a great shortcut!
Thank you very much for this recipe. I've made this again and again. It is very good 👍
this recepy looks delicious thank you.
Inspirational. Thanks for this recipe.
This looks so delicious and I can't wait to try it. I have one question though. Thanks so much for sharing this!
It is very easy to make and extremely delicious.
Seonk I love the addition of apricot preserves to the kimchi mix, because it's like adding fruit to your sauce to give it that extra
Bit of sweet kick😋💕💗
Yummy! Thank you
I'm Filipina and love your cooking.
That looks so delicious! I can't wait to try and make it! I've been craving kimchi and this is so much quicker than waiting for it to normally ferment. Thank you so much for your recipes, I appreciate it! :)
+Melissa Vang It is so much quicker and easier kimchi recipe than the traditional one! Hope you give a try one day soon!! :-D 💕💕💕
When i heard that sound I felt like I’m literally drooling hahaha i love semi sweet kimchi with a real good kick of spiciness afterwards hahaha and of course a box of tissue by my side! Thanks for sharing this. Love it!
I just tried it, I added garlic and ginger paste and it came out super!
Delicious, I'm drooling😋😋
I love your recepies! I have made this severel times turned out so good👍 Instead of apricot marmelade I add Thai tamarind paste to give nice acidity 😁
Thanks! I've been trying to see what would be keto friendly substitute, Thai Tamarind paste would be perfect!
Pekka Johannes Virkkula, hi where can I get that Thai tamarind paste? Thank you.
Just made it , so good 😊 thank you 😊
I can almost taste the kimchi thank you ,
Thank you so much - you make cooking so easy and taste good . Thanks a again Lovely young lady 🌺
Love your videos, you are so adorable!
I made this the other night, OMG, MY FAMILY LOVED❤️👏🏽👍🏼. Thank you very much. I'll make some again tonight, because we have some company coming for dinner.
Hi Seonkyoung, it's my third time to make kimchi following your recipe with a slight modification. I only added 2 tbsp. of the red pepper flakes powder and 1 tbsp. of fish sauce only as I don't like too salty kimchi since I had already soaked the Napa cabbage in 1/3 cup of salt. Of course I did rinsed them off. My kimchi didn't turn as red as yours because of the reduced red pepper flake powder but its taste is just what I'm looking for. Not too spicy and not too salty.
In addition, I had added my pickled raddish and carrots to it and it really enhanced the flavour making it a sweet and sour kimchi.
Using whatever I have at home only. I didn't have no garlic and instead of apricot I used unsweetened applesauce, But everything still turned out good.
Thank you for the helpful and simple guidance.
i made it yesterday and it was so yummi. great recipe. :) i added some salted shrimps that fit perfectly.
Thank you sooo much for this amazing recipe. I made it last night and it was unbelievably delicious, so quick and easy. I will be making it again and again!
Looks delicious. I wish I could find better Napa cabbage. Here they always look worn and old. Maybe I'll try farmers market.
cant wait to go to my korean shop to buy all the stuff and cook it
I love that you don't have to wait, you can eat right away. What other flavors preserves have you tried?
Wonderful, looks delicious
Awww thank u for this quick recipe!
Since I'm living alone this is maybe the better option than making real kimchi just for myself. Because my homemade one didn't last long even though it was in the refrigerator...only 2 month.
This is perfect for the amount I use within a week!!
I love all ur videos! ♡
+AegyoShooter That's amazing!! I'm so happy this recipe is helpful for your everyday meal!!! YAY!!! 💕💕💕 I love you!!
i try your recept, so yummy, good, thanks for your recept
Thanks so much for the video, can't wait to try this out.... Does the preserves make the kimchi sweeter or fruitier?
Thank you! I will try!
Just made this and it's amazing! I put too much gochugaru but it's soooo yummy!
Jenny Sou can we not use fish souse because I don’t have it
Thank you for sharing. Made some today!
Thank you..your English so clear
Made this tonight ❤️!
Amazing! 🍑 jam makes it extra good 🤤!
I prefer this fresh kimchi than fermented kimchi.
That's a nice twist adding the jam
I love fresh kimchi because it's crisp. ❤
Thank you for recipe!
This looks so good!! I'd love to try it but I don't particularly like ordering things online and I don't have local Asian markets and I was wondering if any sea salt and red pepper flakes would work? Thanks in advance ❤️
ive always been intimidated making kimchi cos of all the ingredients and idk how to ferment anything but this looks SUPER easy and tasty. i have to tryyy this soon! love apricot preserves too
+Amyy Do YAY! So glad my recipe could help! :-D
Fantastic receipe! This is my go to for Kimchi...😊
Pat S can we not use fish sous because I don’t have it
wow! you are super pretty!!! and i will for sure try this recipe!
Used this recipe many times, with great success thank you! Have you tried subbing apricot preserve for plum sauce? both are great and take the Kimchi in a little different direction. Cheers!
Love the recipe can't wait to do it myself, do you have any recipes on fermented kimchi but small batch? I love kimchi buy it at my local Korean store, what to make it but what to prepare it for longer refrigeration??
I just made the kimchi, taste so goood
I'm looking for a small batch recipe of kimchi,so this is perfect, trying this one today..