Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)
I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.
Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤🔥
My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !
Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi. Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.
I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.
Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums) I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖 Blessings to you.😇
Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.
Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)
@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.
I *_LOVE_* Kimchi! I start a new batch of 'napa' Kimchi about every other week. I really enjoy this traditional method you use, using tiny salted shrimp and quality fish sauce (Red Boat brand is all I use). I salt my cabbage a little different though. Rather than salting between each cabbage layer, I fill my container with very heavy salted water, and let my cabbage soak for around 12 hours. When I can bend the thickest part of the cabbage onto itself without it snapping? It's salted enough, and I don't get water layered between my Kimchi. _(Sometimes I'll have some leftover that got lost in the back of my fridge, and I'll make Kimchi stew! But that's pretty rare because I'm always looking for it)_
I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.
Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.
Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.
. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉
I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea
“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!
I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.
I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.
She also forgot to mention that after brining the cabbage, it needs to be rinsed thoroughly otherwise it will be too salty and you can’t even eat it! I once followed such lacking recipe and threw it all out
Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.
Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖
I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.
@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.
I am shocked Esther didn't put garlic some of the best Kimchi's ever made always have garlic in it. If you just go to the top restaurants in Korea or even foreign countries like Canada (the owl restaurant) they put lots of garlic. This may be a cool recipe to try, but foreigners have to understand that Kimchi is not a monolith, even this particular type of kimchi that she makes differs from one Korean to another. As Esther properly pointed out there are Koreans that would not put three different types of fish sauce. Koreans have different taste buds, I am more into Kimchi which is fresher and less fermented but people like Esther would prefer the Kimchi to be a bit fermented. Anyways if people are making this particular Kimchi I urge them to make sure to try different kinds of ingredients when you guys make the rue and the paste.
Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.
I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...
The issue is, dear auntie esther, that you are saying ferment for 1 month. My kimchi does not survive longer than a week. And i am usually making 3-4 big jars.
![Stromae, Pomme - “Ma Meilleure Ennemie” (from Arcane Season 2) [Official Visualizer]](http://i.ytimg.com/vi/1F3OGIFnW1k/mqdefault.jpg)
Auntie Esther is now one of my favourite chef too!
I really like how you gave alternatives in case we can't find the exact ingredient
Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)
Ayeee same here!!!
Right, TheRealDarek I'm running to H Mart to get my fish sauces and Nappa Cabbage. Good Luck!
I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.
@@ciganyweaverandherperiwink6293 You really went off on a rant about something no one cares about...
@@ZeroScapes Rule number one: never ever speak on behalf of other people.
this is one of the easy also wholesome recipe of kimchi, auntie ester is indeed a talented chef!
Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤🔥
My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !
Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi.
Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.
I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.
Koreans are so mainstream now. It is crazy. ❤
I saw you on Iron Chef and I wished I can watch a video of you demonstrating how to make Kimchi and today, that wish is granted. Thank you so much!
I wish I could eat this kimchi!!!! I had homemade kimchi recently and it blew my mind. I have loved kimchi but homemade kimchi is the best!
Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums)
I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖
Blessings to you.😇
i was worried about the plum extract as well--thank you for the sour cherry recommendation. did it turn out well?
Uncle, you can buy kim chee at Costco. No need to make it.
This just made me super hungry. I am definitely trying your recipe!
you made mouth watering 김치, 엄마 김치는 좀 어려운데, 이걸 보면 쉽게 따라 만들 수 있어 좋아요. 😍
Nice video. Very simple and easy. My mouth is watering now
Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.
Hey friend nice video perfect video kimchi recipe big like thanks for sharing my friend 👍👍👍💯
Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)
yes definitely!
@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.
I love kimchi and have had different varieties. Healthy
Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.
Fuyoh ! Kimchi is full of flavor !!!
You make it look so easy! Incredible! I actually want to try this!
Thank you so much for the comprehensive information and your wonderful eye for flavour! Looking forward to learning a lot from your channel!
I *_LOVE_* Kimchi! I start a new batch of 'napa' Kimchi about every other week.
I really enjoy this traditional method you use, using tiny salted shrimp and quality fish sauce (Red Boat brand is all I use).
I salt my cabbage a little different though. Rather than salting between each cabbage layer, I fill my container with very heavy salted water, and let my cabbage soak for around 12 hours. When I can bend the thickest part of the cabbage onto itself without it snapping? It's salted enough, and I don't get water layered between my Kimchi.
_(Sometimes I'll have some leftover that got lost in the back of my fridge, and I'll make Kimchi stew! But that's pretty rare because I'm always looking for it)_
It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏
I'm here for the Uncle Roger video :D love your videos Auntie Esther
I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.
Amazing video, that kimchi looks incredible, thank you for sharing
Oooh yes delicious! - now ramen please 😀
Glad to see she has her own channel. Keep up the good videos.
Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.
Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.
I am going to try this. I do a pretty good job making Daikon Radish and Carrot kimchi. We like it
So simple and delicious recipe u made.Yummy
. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉
really hard not to salivate watching this..not gonna lie, I hated the smell of Kimchi the first time yet now it's like aromatherapy to me lol
Great tutorial! So many thanks for sharing.
Aunty Esther 😍😍😍😍 just came from uncle nigel's video..... Good to see you, now as a new subscriber 😊😊
Auntie Esther !!!
Thanks for sharing the recipe I love your insight of other style kimchis and other ingredients. We’re long lost siblings my last name is Choi too!
This is literally the best kimchi recipe that I've ever seen!
Really without garlic and radish? Have a look at Maangchi's recipe ;)
i was looking for Kimchi recipe and i found random video and its AUNTIE ESTHER ! Omg
you can also use kombu or shitake dashi in place of water!
Hello auntie Esther
The cutest chef ever.
I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea
“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!
Too much UMAMI because of the fish sauces 😍😍😍
Wow... seriously excellent cooking skill! She explained how to make kimchi so easily!
I don't know why this is on my feed and why I'm watching it
I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.
I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.
No GARLIC!!???
I was wondering too...but in the recipe it says 6 garlic cloves :) maybe she just forgot it in the video or they didn't film it
She also forgot to mention that after brining the cabbage, it needs to be rinsed thoroughly otherwise it will be too salty and you can’t even eat it! I once followed such lacking recipe and threw it all out
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
How did you do the fermentation process? The rest of the recipe looks absolutely spectacular! Can't wait to try!❤❤❤
She is fucking and scaring you with her voice …
I love this, I am making kimchi when my napa cabbage grows!
Ok, my mouth is watering like crazy 🤤🥬🌶️ 😍
Where did you ferment it? Fridge or at room temperature? Looks delicious!
almost forgot how much I liked it, gotta make again
Auntie esther 🥰
Kimchi is one of the greatest foods ever.
Go Auntie Esther!
I saw the video with you on uncle rogers channel. Judging by the comments here you left a great impression with a bunch of people!
Hi thank you very very much
I want to know before keep them refrigerated how many days I have to keep it outside for fermentation
Please let me know
Nice recipe. I will do
With recipe you do not rinse the cabbage after brining? Also, I noticed there's no garlic in the paste
Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.
Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘
Hi! James sent me here ;-)
vitamix blenders are sooo good
Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖
Was the one month old one fermenting at room temperature or in the fridge?
I really like how you prepare kimchi👍❤️❤️❤️
I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.
I was missing the garlic also 🤷🏼♀️
Does daikon taste pungent like raw turnips? I just use turnips instead because I never have daikon on hand.
@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.
I didn’t difrent, I put of lot a garlic 🧄 i don’t put pears 🍐 because really like spicy 🌶️ so I put more veggies 🥕 onions scallions .
Best recipe on kimchi ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
i like to wash the cabbage before salting, the salt sticks easily this way.
I love esther choi so much
"The best kimchi recipe", but it's just like so many kimchi recipes around.
I love that you didn't put sugar in this. I want a taste!!!
Ah, she did put a tiny bit of sugar in the rice roux.
@@magicattic damn it, I hate it when they sneak it in like that
You are my MSG! ;) 😉
Yeah you shove that cabbage into that jar. 😂😋
I am shocked Esther didn't put garlic some of the best Kimchi's ever made always have garlic in it. If you just go to the top restaurants in Korea or even foreign countries like Canada (the owl restaurant) they put lots of garlic.
This may be a cool recipe to try, but foreigners have to understand that Kimchi is not a monolith, even this particular type of kimchi that she makes differs from one Korean to another. As Esther properly pointed out there are Koreans that would not put three different types of fish sauce. Koreans have different taste buds, I am more into Kimchi which is fresher and less fermented but people like Esther would prefer the Kimchi to be a bit fermented. Anyways if people are making this particular Kimchi I urge them to make sure to try different kinds of ingredients when you guys make the rue and the paste.
Do you have to weigh down the leaves to prevent mold like sauerkraut?
Is it fermented at room temperature?
Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?
Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.
wow her straight face
aunty esther😍😍😍
thanks. Have a merry christmas
So sweet and so yummy !@@!@!
Could you please tell me if you rinse the salt out of the cabbage after you brine?
Anyone know how to ferment? Do you put it in a dark place in the cabinet? What temperature should the house be? What season is best to ferment?
привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!
I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...
I think you can substitute light soy sauce for the fish sauces - also mash up some tinned anchovies too as they are used in some brands of fish sauce.
Do you place the bottled kimci in the fridge?
Thanks. Cool!!
Hey I just wanted to know if u washed the the cabbage or u make it with ur own salt
The issue is, dear auntie esther, that you are saying ferment for 1 month. My kimchi does not survive longer than a week. And i am usually making 3-4 big jars.
Aunti esther soo beautiful ❤ fuiyohh
FUIYOO!
Where can one get the powder to buy in mumbai india or online ..
thank you for this video
Cool video! :) is garlic optional? we tend to use it. By the way, what's the name of old kimchi? Thankssss
As far as i am concerned, it's called 'mook eun ji'. In korean you would write 묵은지.
Did you rinse the salt out of the cabbage
I was scrolling comments to look for this answer 😬
expert!