If you follow this one-head kimchi recipe, you'll really enjoy the taste. Save this recipe today and try it every time you make kimchi. Have a great one!😊🙏
Oh, I see! I'm so glad my recipe could help you feel more confident about making kimchi. If you have any questions, feel free to ask. I'd be happy to help! Happy cooking!!😊🥰🙏
The reason for adding salted shrimp to make kimchi is to enhance its savory flavor. If it's difficult for you to find salted shrimp, you can simply use only fish sauce. Thank you for the good question! Have a great one!!😊🙏
Hi! The reason for adding salted shrimp to kimchi is to enhance its savory flavor. If it's difficult to find salted shrimp, you can simply use fish sauce alone. If it tastes a bit bland in the end, feel free to add a little more fish sauce. Have a great day!😊🙏
I always make kimche by myself but with plum extract, I don’t like the smell of it anymore , last night I make kimche from your recipe , it’s so so nice , I let my husband (Korean ) tried , he really like it. The taste like fresh kimche. Thank you so much , we love it
Oh, I see! Thank you for following my recipe! And I'm so grateful that your Korean husband also tried and liked it. Thank you for sharing that with me! Happy cooking!😊🥰👏👍
Rice or flour paste is added to kimchi to help fermentation and to make the seasoning stick well to the napa cabbage. You can skip it for quick kimchi that won't be kept for long, but adding rice or flour paste makes the kimchi taste even better. Thanks for the good question!😊🙏
Hello, thank you! I like your delicious recipes! I would like to add some sliced carrot and radish as well. Would I need to prepare more of the Kimchi paste? Thanks!
Thank you for your kind words! Traditionally, radish is added when making kimchi, but I omitted it this time because this kimchi is not meant to be stored for a long time. You can add radish. It is better not to add carrot. The reason is that although carrot is a wonderful vegetable, it is not added when making kimchi because it destroys the vitamin C in the kimchi. Thank you for the great question!😊🙏👍
@@chungskfoodThank you! That‘s very good to know about the carrots and Vitamine C. So I skipped the carrots and just cut a small radish in flat small bites (like the ones you find in store bought Kimchi). I brined it separately with a tbsp salt and sugar for about 1 hour 30. I love the idea about using leftover rice. But as none was leftover I made a flour paste (1 cup water + 2 tbsp flour). It was a bit too thickly wobbly, so later I put a bit water to the Kimchi paste. I used less fishsauce, about three fourth. And only 5 big gloves of garlic. I was encouraged by your videos to try and learn and adjust things to what I‘ve got. Thumbs up! 👍
@@joyofwabisabi Well done! Adjusting the amount of fish sauce and garlic to your taste was a great idea. Adding the flour paste will make it even tastier. Thank you for sharing!😊👏👍
Traditional kimchi is a fermented food and can be stored for about 1-2 years in the refrigerator. However, I recommend consuming this kimchi within 2-3 months while keeping it refrigerated. Thank you for the good question!😊🙏
Kimchi is a fermented food, so it can be stored in the refrigerator for a long time. However, I recommend consuming this kimchi within six months, as it's made with cabbage that hasn’t been brined for too long.😊🙏
You can find the full recipe by clicking the Samsung Food link below. RECIPE: app.samsungfood.com/recipes/107018ef19e690f70759aa3d26d4c9ab482
Thank you ❤
@@mrs.munasinghe5008 Thanks for the comment!😊💕
If you follow this one-head kimchi recipe, you'll really enjoy the taste. Save this recipe today and try it every time you make kimchi. Have a great one!😊🙏
Thank you for sharing ❤❤❤
Thank you so much!😊🥰🙏
Ciao, ma quanto è buono il kimchi, è una favola! 🤤🤤👏🏻👏🏻👏🏻😊
Grazie per esserti divertito!😊🙏
시청해 주셔서 감사합니다. 맛있게 만들어서 드세요^^
I love it.. easy just takes time in brining❤
That's right! Thank you so much! Have a great one!😊🥰🙏
Thank you for sharing.
Thanks for watching! Have a wonderful day!😊🙏
Thank you so much! This recipe has helped to mostly alleviate the fears I've had of making kimchi. I'm always scared I'll do it wrong and get us sick.
Oh, I see! I'm so glad my recipe could help you feel more confident about making kimchi. If you have any questions, feel free to ask. I'd be happy to help! Happy cooking!!😊🥰🙏
Everything looks so fresh! Looks so delicious!!!
It's great to hear you think everything looks fresh and delicious!! Thank you so much for leaving a comment!!😊🥰🙏👍
If I can’t find salted shrimp, what is a good substitute? Thank you for sharing your recipe too!❤
The reason for adding salted shrimp to make kimchi is to enhance its savory flavor. If it's difficult for you to find salted shrimp, you can simply use only fish sauce. Thank you for the good question! Have a great one!!😊🙏
풀레시피는 아래의 삼성푸드 링크 누르시면 보실 수 있어요. 감사합니다! 레시피: app.samsungfood.com/recipes/107018ef19178a87aa1b0de879abbedbe81
Hemm very delicious
Thank you so much!!😊
쉽고 간단하게 맛난 배추김치 담는 방법 감사합니다
언제든 만들어 먹을수 있겠읍니다~^^
이렇게 담그면 배추김치 담는것 어렵지 않은것 같아요~~ 맛있게 만들어 드세요. 그럼 오늘도 좋은하루되세요~~^^😊🥰🙏
Happy birthday to your husband :-) what a luck man he is.
Thank you so much! I really appreciates your kind words. 😊
This looks like it's going to be delicious!👍
Thank you so much for the kind words!😊🙏
Very attractive. Mam, want some fish recipes. 😊
Thank you so much for your comment!😊🥰
Thank you so much!!😊👍
I love how you explain each detail of the recipe 💕 thank you
I'm glad you like it! Thanks a lot!!😊🥰👏👍
김장 김치도 다 먹어가는데 막김치 곧 만들어 봐야겠네요
좋은 주말되시고 맛있게 만들어 드세요! 감사해요!!^^😊🥰🙏
레시피가 마음에 드시길 바래요~~😊🙏
Hi, if I can’t find the salted shrimp , what should I do?
Hi! The reason for adding salted shrimp to kimchi is to enhance its savory flavor. If it's difficult to find salted shrimp, you can simply use fish sauce alone. If it tastes a bit bland in the end, feel free to add a little more fish sauce. Have a great day!😊🙏
@@chungskfood 🙏🙏🙏❤️❤️❤️😘😘😘
I always make kimche by myself but with plum extract, I don’t like the smell of it anymore , last night I make kimche from your recipe , it’s so so nice , I let my husband (Korean ) tried , he really like it. The taste like fresh kimche. Thank you so much , we love it
Oh, I see! Thank you for following my recipe! And I'm so grateful that your Korean husband also tried and liked it. Thank you for sharing that with me! Happy cooking!😊🥰👏👍
우와 김치빛깔이 예술이네요 👍 👍 👍 영상잘보고 구독 꾹 누르고갑니다 🥰
좋게봐주셔서 감사합니다!!😊🥰🙏
Oh! How much I love your recipes. I will try to make it some day but skip the Gochugaru paste. I guess that’s the spicy part. Lol😊❤
Thanks for always being kind. Hope you like it when you make it. Happy cooking!😊🥰🙏
Thank you for sharing😊
Thanks for watching!😊🥰🙏
@@chungskfood you're welcome 💓
@@ChristinesCreations64 😊💕
Do you have to add the rice? What does it do?
Rice or flour paste is added to kimchi to help fermentation and to make the seasoning stick well to the napa cabbage. You can skip it for quick kimchi that won't be kept for long, but adding rice or flour paste makes the kimchi taste even better. Thanks for the good question!😊🙏
Hello, thank you! I like your delicious recipes! I would like to add some sliced carrot and radish as well. Would I need to prepare more of the Kimchi paste? Thanks!
Thank you for your kind words! Traditionally, radish is added when making kimchi, but I omitted it this time because this kimchi is not meant to be stored for a long time. You can add radish. It is better not to add carrot. The reason is that although carrot is a wonderful vegetable, it is not added when making kimchi because it destroys the vitamin C in the kimchi. Thank you for the great question!😊🙏👍
@@chungskfoodThank you! That‘s very good to know about the carrots and Vitamine C. So I skipped the carrots and just cut a small radish in flat small bites (like the ones you find in store bought Kimchi). I brined it separately with a tbsp salt and sugar for about 1 hour 30. I love the idea about using leftover rice. But as none was leftover I made a flour paste (1 cup water + 2 tbsp flour). It was a bit too thickly wobbly, so later I put a bit water to the Kimchi paste. I used less fishsauce, about three fourth. And only 5 big gloves of garlic. I was encouraged by your videos to try and learn and adjust things to what I‘ve got. Thumbs up! 👍
@@joyofwabisabi Well done! Adjusting the amount of fish sauce and garlic to your taste was a great idea. Adding the flour paste will make it even tastier. Thank you for sharing!😊👏👍
May I know how long can I keep this kimchi in fridge? 😊
Traditional kimchi is a fermented food and can be stored for about 1-2 years in the refrigerator. However, I recommend consuming this kimchi within 2-3 months while keeping it refrigerated. Thank you for the good question!😊🙏
Many thanks! ❤
@@alison3776 😊🥰🙏
For how long can I keep this kimchi in the fridge?
Kimchi is a fermented food, so it can be stored in the refrigerator for a long time. However, I recommend consuming this kimchi within six months, as it's made with cabbage that hasn’t been brined for too long.😊🙏
@@chungskfood thank you so musch for replying☺
@@risalaahmed2470 😊🌸