WHITE KIMCHI (Korean Baek Kimchi) Beginner Tutorial Step-by-Step
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- Опубликовано: 7 авг 2024
- I have fallen in love with Korean White Kimchi! (Also known as summer kimchi, instant kimchi, baek kimchi and non-spicy kimchi) It's a delightful medley of fermented vegetables with a light and refreshing broth. This video is beginner friendly and gives a step-by-step tutorial of how to make my fermented white kimchi recipe. I hope you'll love it as much as I do!
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🟢WRITTEN RECIPE:
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CHAPTERS:
00:00 Intro
01:25 Ingredients
02:24 Prepare the Cabbage
05:34 Prepare the vegetables
09:39 Make the Broth
12:04 Bring It All Together
12:45 Fill the Jars
15:19 How Fixed My Kimchi Fail
19:49 More on PH
22:42 Washing The Vegetables
25:10 Salt
27:07 Substitutions
29:03 When To Eat
30:21 Fermentation Phases
31:31 Kimchi Tips
32:32 The Kimchi Secret
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving RUclips Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
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You would have to be the best RUclips presenter I have found. Factual, to the point, understandable, logical, and well you have a lovely demeanour. Thank you for the videos. ✌️🙏
Youvarecduchva hood teacher and excellent speaker...I hang on your every word!
2 fun knee! Bitter-sour-face!
Time stamp very wise and considerate as heck!
O
Spelling mistakes from left blind eye..
My Korean neighbor years ago shared with me how to make the best BBQ marinade. She said to use any fruit but kiwi delivered the most wonderful flavor and tenderness in the meat I had ever tasted. The Koreans really understand the power of enzyme in fruits. For kimchi, I use chopped apple or apple paste. Its natural sweetness and tanginess is perfect in fermented napa cabbage or daikon.
저는 한국에서 왔어요🇰🇷🤍
흰김치를 소개해 주셔서 대단히
기쁘고 감사합니다 나는 고추가루가
묻지 않은 맑은 흰김치를 선호합니다
이것은 육슈와 함께 할때 더맛있어요
새콤달콤함 맛과 발효시키 유산균을
동반한 건강한 식품입니다
모두 맛있게 드세요🤍🫶🏻
You are the best presenter I have ever found on RUclips. Clear, logical, to the point w/ no extra chatting. I have been fermenting for +10 years and have learned many things from you. Many thanks 🙏
You're such a good teacher, you covered all the details and possible questions. This recipe is like intermediate level and you broke it down for us, thank you so much. It looks delicious with all these combinations of vegetables. I love kimchi but can't eat spicy foods. I had never heard of white kimchi, but now I have an option thanks to you. Great work!
I immediately became a fan of your channel. I am originally from Romania and I was raised by my grandparents eating fermented food, traditionally ,due to the long and very cold winters.I remember that my grandmother added dried corn kernels especially for the small red watermelon( my favorite ), cabbage, unripe tomatoes and cucumbers batches . it gave a sour taste and made it very difficult for it to go bad.
Salut! Ai făcut kimchi? 😋
You have been my God send on my fermentation journey. So full of knowledge and deeply full of facts. Thank you so much!
Thank you so much about pH readings! So helpful! Glad I found you sharing this information, I Was about to pick up vege fish sauce and make my first batch of kemchi!😊
I've binge watched most of your presentations today (I just discovered them on RUclips). Truly excellent guides - intelligent, thorough, clear, charming, and the photography is also beautiful. Thank you for your wonderful offerings.
Thank so much ive been waiting for a good white kimci recipe .i cant wait to put this together. I love your videos please keep them coming.
Omgosh!! You are so thorough and organized! Thank you soooo much!!
Thank you a lot for clear explanation! It's a great pleaser learning your recipes, watching and listening you!🥰
I really appreciate all the detail - answering my questions before they arise is my preferred learning curve!
I have watched many videos on kimchi making. This is the best by far as the instructions are so informative. Thanks!
I love your videos!! Your soft spoken voice instills confidence with me. ❤
This is the most educational video on fermentation I have ever seen. Thank you for sharing your knowledge.
Love your videos, straight to the point easily understood.
Thank you! I can hardly wait to try this recipe!
You are truly a joy to watch and learn from. God has given you such a sweet and gentle spirit in which it's easy to learn from you! Please keep it going 🙂
You explained and demonstrated that so well. Thanks for sharing!
Thank you so much, very informative video, you give all the needed and maybe needed information thanks for the effort and time spent on theses videos ❤❤❤
This is so timely! I have been making sauerkraut for a while but am just about to embark on my first kimchi journey and have been pouring over all the various recipes that look good. You are one of the very few that not only teaches the how but gives the why as well. I would love to see your version of a spicy kimchi as that is going to be my first attempt.
Or you could just create a spicy sauerkraut with all the kimchi ingredients. Like this video shows, but with the spice.
You are awesome. Your presentation is professional, friendly, sincere, practical, informative, and best of all, applicable.
Finding your channel has been the highlight of my day - you’re such a blessing, such a calm and informative presentation style. I am binge watching your content!
Awesome, thank you!
I am very excited to try this! I have purchased white non-spicy fermented at my Korean market. It was delicious and refreshing. Thank you.
Specific details including the science make this information unique despite being "non-ethnic" it seems most informative and worth the watch! Love kimchi and now I know how to make it at home! Thank you!
Thank you so very much for sharing all of your knowledge and research with us. I appreciate it very much!!
love your channel ❤ I 've
already made the pickled cabbage & it is really a great prebiotic. just ask my tummy! I've made kimchi from my Korean cookbook & it is also great!
Thanks for your great video. Look forward to trying this.
So glad have found your channel! I enjoy fermented foods, but usually buy them. I've made some in the past, but had a couple of less-than-quality outcomes. I love the way you explain everything in so much detail. This recipe sounds wonderful and i will be making it soon!
Can't wait to try this.
This is by far the best, most informative video on fermentation of any kind I have ever seen. Thank you for your pleasant method of teaching. I am very excited to start my kimchi journey.
My head didn't explode with all this information...I drank it all up like a little grasshopper hanging on the teacher's lips! Thank you for this wonderful kimchi-making lesson! It was inspiring...
LOL, glad to hear it!
Excellent instruction! Thank you 😊
Thank you for sharing this recipe💜💚💙
This is marvelous and so delicious. Thanks a million ❤
I'm excited to try this style of kimchi!
I love your informative videos. I also use the exact ph tester and it does help a lot. I just started on my clean food living and can’t wait for future videos.
Yes, same❤
wonderfully clear and instructive tutorial - thank you
Wow... you have a lot of kimchi knowledges! Thanks so much for the proper lesson!
Thank you very much for this video. Very amazing content, excellent delivery and build up of processes. Thank you so much. I have several jars of fermenting veg in my house, both in fridge and out. All is going well. With this video I may have the confidence to do a kimchi experiment. Greetings from Holland
Impressive precise detail and delivered so I can understand
TY so much
Love your presentation. Thanks
As a serious connoisseur of all things kimchi, this video is solid gold! Thank you so much for all you do.
Great video-you are the official fermentation expert!
Oh my gosh, this is wonderful! I love fermented foods but have avoided kimchi because of the hot peppers. The flavor is magnificent! Thank you for this recipe!
You are amazing!!! Thank you so much!!!🤗🤗🤗
White kimchi is good for summer dehydration
After sweating profusely, if you drink only water, your stomach will feel something uncomfortable
or salt water same. but if you drink white kimchi, your stomach will feel better
Someday there will be a kimchi drink in the convenience store
I tried your ginger,carrot & cabbage ferment- amazing! I eat abit each day & put a tsp of the juice in my puppy's food. (Vet approved)
You are an amazing teacher, wow! Thank you for sharing all this great information! I’ve just become a new subscriber, lol…..many blessings😘
I love those blue cabinets!
Excellent videos. Been making sauer kraut and beet kvass with good success, ready to give kimchi a try and your recipe is thorough with concise instructions. Thank you much.
Thank you I’m really enjoying your videos since I found you a few days ago.
Thank you for sharing😊❤
i eat red (spicy) kimchi as much as i can, with almost everything. i cannot wait to try this recipe. i am lie pavlov's dogs when i watch your videos. i made some of your zucchini relish and LOVE it. thank you.
Thank you for sharing. I was looking for other foods to ferment. I made the hot kimchi years ago. I will definitely try this one. It's time to get some jars.
Once it stops raining (California Central Coast) I will be on a mission to make White Kimchee. Thank you for such an amazing introduction to food I've never heard of!
Love this recipe
This is what I need. And the presentation how to make it is just wonderful. I can finally enjoy mild kimchi. I'm avoiding the hot one because of some health problems. Thank you for this recipe. 😊
I really enjoy white kimchi because I’m a baby when it comes to spice. Thank you for your video and I’ve learned so much from you. Thank you for giving the life update and just know I appreciate your knowledge in helping with changing my eating habits 🙏🌻⛄️
Same…I just don’t enjoy spicy kimchi…😅
Very lovely video I thank you very very much .
Nice lady, thanks for teaching. I use to make the red one. I will soon give a try.
Thank you so much! Very informative. I’m looking forward to making white kimchi. I’ve never tasted it before. Thx for the “warning”! I appreciate that!
After working in a micro lab researching "bad bacteria" I developed a healthy degree of paranoia around foodborne disease. When making fermented vegetables I worry that the fermentation may not start until after the "bad bacteria" have developed a significant population. To overcome this paranoia, I always inoculate my fermentation with the liquid from a live, commercial organic fermented product like Kosher dills or sauerkraut to get the fermentation underway very rapidly.This has eliminated funky fermentaitions for me. I wonder if the traditional Korean use of clay jars, is accomplishing something similar by having the "good bacteria" already coating the insides of the jar. I also sometimes top off a fermentation jar with a teaspoon of apple cider vinegar on top of the glass weight to immediately reduce the pH.
You’re awesome…Brilliant..thanks for sharing❤
Love this video and you are simply a superb teacher! I just made this today and it looks amazing in the jars! I also got the PH reader you recommended and will measure the PH over the next week. Thank you so much! You are so blessed to be able to teach this to so many! Love your channel...
Wonderful!
How did it turn out? Curious on what the flavors were like
LOVE YOU'RE CHANNEL
Thank you for this tutorial I'm how to make kimchi my love for kimchi started when I was stationed in Korea Isle of White kimchi
Soooo profesional, thank you
I just discovered your channel and I like your videos! Thanks
We find we prefer Savoy cabbage for our Kimchi, it has a lower moisture content so doesn't break down as much. Great recipe thank you!
I'm only 2 jars of sauerkraut in & total newbie to fermenting, but I followed your instructions and they turned out great: you are THE BEST! and I will be trying this one next! Thank you!
Wonderful!
Excellent, just EXCELLENT! So glad you are sharing the fruits of your extensive experimentation. Now to order a pH meter...
Very good!!
Very informative video!
Very important information and tips for us lacto fermenters. Thanks a lot for sharing. As I am posting this message I have been lacto fermenting habanero and Thai chilies to make very spicy chili sauce. Very best regards from Canada.
Thanks. I am learning a lot from you.
Great content!
Great information. Thank you sharing...
EXCELLENT
I've just found your sweet self. Thank you for talking the time to be clear and presice.
Thank you for this video! You gave me the courage to try making and trying kimchi. I absolutely love this ferment! I'm obsessed with this ferment, it is DELICIOUS!
Fantastic!!
What specifically does it taste like?
Top notch fermentoring!
This looks wonderful---thank you! It's even pretty to look at. I look forward to perhaps trying it soon. I'm braver since my sauerkraut came out excellently.
I do a kimchi and it’s great. I will make this one. I just watched your salsa video. That will be next up. Thank you. I’m trying to fix my gut, doctors have been no help.
I have the same exact pH meter, I got it when I started making beer sours. It's why I stopped making sours. Now I only make hard cider, kombucha, and kimchi. Thanks for the tips and recipe!
I'm also doing a lot of fermentations, but avoided so far Kimchi due to the Salt content. I made recently white Kimchi, but made it exactly the way I make the Sauerkraut. It fermented well, I left it 5 days in the fermentation jar before I moved it in the fridge (in Singapore we have 26 to 30 deg C at our kitchen area, when making Sauerkraut it "bubbles CO2" after 6 hours and the most violent part of the fermentation is over in 3 days). We eat every morning a "Fermented Day Starter", usually fermented Beetroot and Cauliflower or Carrots or Cucumbers. I love your channel as your presentation is easy going, clear and lovely.
Thank you. I didn't know about the pH being useful in tracking salt water based fermentation like kimchi. I have to eat kimchi outside the house, but maybe I can get away with cucumber and white kimchi variations in the early stages. I lived in Busan for a year and certainly enjoyed the food there. I was warned in a briefing when I arrived that this smell would be everywhere. It's probably the fermented garlic that penetrates every pore of a person's being when sustained continuously in everyday food. :) @32:32
Love it! 💚❤🧡💛My son and I made this Kimchi and it is almost gone. We have made from your videos the sauerkraut, red cabbage sauerkraut, and this Kimchi. They have all turned out wonderful! I was a bit concerned the first time about my ability. The ph meter helped with that. Today we are making your fermented beans. Can't wait! I have a smaller refrigerator or I would devote a whole shelf to fermented foods. Thank you for all the recipes! 💚
This is so wonderful to hear! Fermenting foods together with your son is precious!
I ate a gar of KIMCHI that had an exp. date of 2003, just the other day, IT WAS FANTASTIC!!!
Thank you so much to you step by step bhow to make kimchi,,
Whoohoo, what a treasure find.i have been fermenting for years successfully however brilliant new tips....Moral: you can teach an old dog new tricks;) xxx n
Just amazing. I always learn something new listening to Amandha and co. 🎉 Love and light to you all ❤ 💫
Could you just teach me everything there is to know? Your voice is so relaxing. Thank you!
Great video with such useful information, I just made my first batch of kimchi and I am so hoping for success. I already had pH strips, they aren’t as exact as the meter but better than nothing. Thanks for such a good video!
The paper ph strips will get the job done, good job! Can't wait to hear how yummy it turned out!
I really enjoy your excellent videos. Well spoken concise thought out. And you are such a cute young lady! Bet your hub loves your cooking and YOU too!!!
THANK YOU FOR THE VERY NICE VIDIOES ! I WILL DO 🙂🙏🙏 GOD BLESS YOU 🙏🙏🙏
Thanks!
Thank you again!
Thanks 🙏 appreciate
I am LOVING your channel!!
If my fermented kimchi came out waaaaayyyyy too salty, is possible to fix it? The flavor is great, just too salty to eat