Get My COOKBOOK amzn.to/3yZy1ro Get Written Recipes here! aaronandclaire.com/green-cabbage-kimchi/ Support This Channel!! bit.ly/32qfmnJ Our Instagram instagram.com/aaron_and_claire/
@@evolisevol we will need to poll the Japanese people to see if they approve lol just put a raw oyster in the middle when it's fermenting or oyster sauce, soy sauce, Frozen grated mango or apple or pear.
@@evolisevol it's a fermented product so I don't see why not its salty so just use very little. white miso would be nice because it has a nice sweetness to it. Never thought about using miso lol
Made this recipe this weekend and it was fantastic! Couldn't believe how much better the flavor was compared to store bought. 😍 Thank you for this recipe!
YAY!!!! I've always wanted to know if a normal cabbage would work but didn't want to waste the ingredients in case it didn't. Im definitely making it this weekend, thank you Aaron!!!❤❤❤ I also love watching Claire do the dishes, so relaxing ❤❤❤
Green cabbage kimchi is my favorite. AARON: Amazon used to offer your cookbook in a spiral bound version but it's no longer available. Do you have any plans to bring that back?
I was stationed in Korea for 3 years total and absolutely hated kimche the first time I ate it. Then strangely I started to crave it. 20 years later and I can't get enough. Great video, quick and easy for me to get the flavors I love without visiting the restaurant or market.
I use almost this exact recipe to make kimchi from 1 napa cabbage at a time. I make rice porridge though, and also add carrot sticks, before fermenting 3-4 days in room temperature. I sometimes substitute gochugaru with sambal oelek which is easier to find here.
The spiral bound version of the cookbook arrived today and I love it. It's so much easier to cook from bc you can lay out flat. There's also a pic for each recipe. Thanks Aaron!
I love seeing Claire's beautiful smiley face after doing the dishes. You wouldn't see me smiling while doing any dishes, and 'trust me' Claire you wouldn't be smiling doing any of my dishes either. hahaha🤣🤣🤣🤭🥰😘
Annyeong, thank you for the video. As always, “trust me””, “don’t worry about it”, etc are super healing. Always put a smile on my face 😁. I want to start eating more fermented food and will try out the cucumber kimchi (without fish sauce is ok?) cos it takes less time then the cabbage kimchi. I wonder if possible to buy back kimchi from Seoul😁 when I visit during the winter … gamsahamnida.
oooooooooohhhhhh! I LOVE the cold rice trick! ❤❤❤ I usually skip the glutenous rice because it makes a huge mess, but it definitely makes for a noticeably less flavorful kimchi. I will absolutely try that trick in my next batch of kimchi! Love your channel and recipes, I have made dozens so far and have never been disappointed! So I’m sure this is gonna be a super legit shortcut!
Napa cabbage is expensive here in England. I have used gem lettuce and others vegis which is cheaper here in England but nevver done it with cabbage. I am going to do it. Thank you for sharing the recipe. Love to you both
I just finished my kimchi for the winter (well it depends how fast I eat it but it's a big batch for my white person)... I'm keeping this in my faves cause I MUST try it.
THANK U for an easy and delicious recipe! My first time making kimchi and your recipe tastes awesome! I used napa cabbage and I might try green cabbage next time. I am enjoying somei right now with rice! 😋
Thank you. Thats a simple recipe I'm confident enough, I can do. But how do I store it the best? Especially during fermentation. Are glass jars ok or should I better get a Kimchi container? And how often do I burp it? That's one reason I never made it, too. I'm a bit afraid that it will explode in my fridge. 😅
Yes, don't forget to burp it at least once a day. Leave some room at the top too. I filled my Mason jar a little too much and overnight it started leaking but it was OK. My kimchi was fermenting on overdrive that day 😂
I swear by the kimchi containers! They work amazingly well and are easy to use/clean. If you keep it regularly burped as it’s fermenting, you are removing all the air/gas and that helps keep it fresh, as well as keeps all those good anaerobic bacteria happy and fermenting the kimchi properly. Once you put it in the fridge, it will severely slow the fermentation process so you do not need to burp it as often. My kimchi lasts for MONTHS in the fridge because after I take some out, I just smash the lid back down to remove all the air again, then toss the container right back in the fridge as it’s still cold and has had minimal exposure.
I just use a glass clip-top jar with the clip and gasket removed, with glass lid just resting on top. After a couple days fermentation in room temperature and at least 1 week in the fridge I have found it safe to add the clip and gasket, but it also keeps well without.
I'm going to try this since I actually like green cabbage better than napa. I would be interested in a white kimchi version of this. I assume I would just omit the gochugaru.
안녕하세요, just done with last episode of 일타 스캔들, and now little RUclips. What should I say, you guys never disappoint... Will do your Kimchi asap! Stay safe and greetings from Germany!!!
Any tips for a fish sauce substitute? My husband is a vegetarian and this could be vegetarian-friendly without the fish sauce. I’m assuming we need to add something to get some umami.
For any kimchi, you can replace the fish sauce with either vegan fish sauce or Korean soup soy sauce called gukganjang (국간장). Here’s the amazon link. Hope this helps! 🙌 YEONDU: amzn.to/3PmXaSG KOREAN SOUP SOY SAUCE: amzn.to/3VVcOem
Does it begin fermenting right away after a night on the counter or should you keep it in the fridge for a few days after to get some fermentation? thanks
It begins fermenting right away but in the fridge, it slowly ferments, so if you want to speed up the fermentation, you can leave it out at room temperature and then, store it in the fridge! 🤗
Thank you for the yummy recipe. Is there a way you can make a mild kimchi? My parents don’t like much spice. Much ❤ to you and Claire. I bought your cookbook when it first came out and so far I have loved all the recipes I have made, they are simple to make with big flavors
does this korean sea salt differ somehow from 'regular' sea salt? i'm in poland, we only have the regular kind :D and we don't even have such a thing as kosher salt.
I live in Montana and I can't get some necessary ingredients, so I buy my kimchi on Amazon. 7lbs. I guess I don't know what a freshly made kimchi tastes like. My kimchi is sour. I do love it, but I would like to taste freshly made to experience the difference.
I've been meaning to make Kimchi but have yet to find suitable storage plastic containers and glass jars. I've been procrastinating for so long that even the big bag of unopened korean chilli powder have expired. Sadly, they can't be used as they don't keep well...which was surprising. They don't smell and taste fresh..
Lmao I was thinking of making kimchi today but I never seen it done in small batches 🤣 even complained to my korean mum for not showing me smaller portions before not being able to make it anymore 😂
Damn... my cabbage looked almost normal-maybe just a little softer-after 50 minutes, but I went ahead with it anyway. Now it's too late to start over. Hopefully, the process will continue if I let it rest for a few days or a week.
Get My COOKBOOK amzn.to/3yZy1ro
Get Written Recipes here! aaronandclaire.com/green-cabbage-kimchi/
Support This Channel!! bit.ly/32qfmnJ
Our Instagram instagram.com/aaron_and_claire/
I like to make it fresh then just add a bunch of honey and fish sauce and sometimes oyster sauce !! so good 😊
Is it ok to add Miso?
@@evolisevol we will need to poll the Japanese people to see if they approve lol just put a raw oyster in the middle when it's fermenting or oyster sauce, soy sauce, Frozen grated mango or apple or pear.
@@evolisevol it's a fermented product so I don't see why not its salty so just use very little. white miso would be nice because it has a nice sweetness to it. Never thought about using miso lol
@@evolisevol Wix the Miso with the fish sauce so it dilutes and spreads evenly amongst the cabbage
Made this recipe this weekend and it was fantastic! Couldn't believe how much better the flavor was compared to store bought. 😍 Thank you for this recipe!
YAY!!!! I've always wanted to know if a normal cabbage would work but didn't want to waste the ingredients in case it didn't. Im definitely making it this weekend, thank you Aaron!!!❤❤❤ I also love watching Claire do the dishes, so relaxing ❤❤❤
I love how much easier this is. I also like to add other vegetables like spinach and thin sliced carrots for variety of nutrients.
Claire has the best job!
Green cabbage kimchi is my favorite. AARON: Amazon used to offer your cookbook in a spiral bound version but it's no longer available. Do you have any plans to bring that back?
I’ll check in with the publisher to see if there’s a chance of bringing back the spiral-bound version. Thanks so much for your interest and support 😍
I saw it spiral-bound on Amazon
Thanks Aaron. It's back in stock. Merry Christmas to me!
@@teresaluders1805 Thanks for the heads up.
I was stationed in Korea for 3 years total and absolutely hated kimche the first time I ate it. Then strangely I started to crave it. 20 years later and I can't get enough. Great video, quick and easy for me to get the flavors I love without visiting the restaurant or market.
In india i hardly find napa.so i make mine with the regular green and occasionally the purple one (dont roll eyes i dont even taste the difference 😊)
Definitely gonna make this!
These days, napa cabbage is difficult to come by where I live.
I use almost this exact recipe to make kimchi from 1 napa cabbage at a time. I make rice porridge though, and also add carrot sticks, before fermenting 3-4 days in room temperature. I sometimes substitute gochugaru with sambal oelek which is easier to find here.
I just made this kimchi a few days ago and it turned out absolutely DELICIOUS! Thank you for this recipe - love it! 💜
The spiral bound version of the cookbook arrived today and I love it. It's so much easier to cook from bc you can lay out flat. There's also a pic for each recipe. Thanks Aaron!
I love seeing Claire's beautiful smiley face after doing the dishes. You wouldn't see me smiling while doing any dishes, and 'trust me' Claire you wouldn't be smiling doing any of my dishes either. hahaha🤣🤣🤣🤭🥰😘
Annyeong, thank you for the video. As always, “trust me””, “don’t worry about it”, etc are super healing. Always put a smile on my face 😁. I want to start eating more fermented food and will try out the cucumber kimchi (without fish sauce is ok?) cos it takes less time then the cabbage kimchi. I wonder if possible to buy back kimchi from Seoul😁 when I visit during the winter … gamsahamnida.
Thanks. I've been modifying for green cabbage without a recipe. Not so great 😢. So glad for this recipe!
Simply Korean = Simply Amazing 👏 👌 🔥
I am making this, this weekend! My mom’s recipe is way too complicated! I love this. Thank u Aaron & Claire
I had the book this year for my birthday. The recipes have been brilliant so far. Thank you.
oooooooooohhhhhh! I LOVE the cold rice trick! ❤❤❤ I usually skip the glutenous rice because it makes a huge mess, but it definitely makes for a noticeably less flavorful kimchi. I will absolutely try that trick in my next batch of kimchi! Love your channel and recipes, I have made dozens so far and have never been disappointed! So I’m sure this is gonna be a super legit shortcut!
Napa cabbage is expensive here in England. I have used gem lettuce and others vegis which is cheaper here in England but nevver done it with cabbage. I am going to do it. Thank you for sharing the recipe. Love to you both
I had been making Maangchi's emergency kimchi, but I'm going to try this one next!
Y'all should make this! It's *whispers* better than Maangchi's
I just finished my kimchi for the winter (well it depends how fast I eat it but it's a big batch for my white person)... I'm keeping this in my faves cause I MUST try it.
THANK U for an easy and delicious recipe! My first time making kimchi and your recipe tastes awesome! I used napa cabbage and I might try green cabbage next time. I am enjoying somei right now with rice! 😋
Thank you. Thats a simple recipe I'm confident enough, I can do. But how do I store it the best? Especially during fermentation. Are glass jars ok or should I better get a Kimchi container? And how often do I burp it? That's one reason I never made it, too. I'm a bit afraid that it will explode in my fridge. 😅
A kimchi container is the best option, but glass jars are totally fine too. Just remember to open the lid once a day, and that should be enough! 😍
Yes, don't forget to burp it at least once a day. Leave some room at the top too. I filled my Mason jar a little too much and overnight it started leaking but it was OK. My kimchi was fermenting on overdrive that day 😂
I swear by the kimchi containers! They work amazingly well and are easy to use/clean. If you keep it regularly burped as it’s fermenting, you are removing all the air/gas and that helps keep it fresh, as well as keeps all those good anaerobic bacteria happy and fermenting the kimchi properly. Once you put it in the fridge, it will severely slow the fermentation process so you do not need to burp it as often. My kimchi lasts for MONTHS in the fridge because after I take some out, I just smash the lid back down to remove all the air again, then toss the container right back in the fridge as it’s still cold and has had minimal exposure.
I just use a glass clip-top jar with the clip and gasket removed, with glass lid just resting on top. After a couple days fermentation in room temperature and at least 1 week in the fridge I have found it safe to add the clip and gasket, but it also keeps well without.
Thanks Aaron. This is going to change my life. Kimchi everyday.
Looks great. Flatmate is on keto and she will love this, store brought kimchi is yucky
That’s like good and thank u to the taste tester tooo, those dishes ain’t getting done on their own!
I'm very excited to make this. Thank you so much for the no worry cooking!
I'm so glad to hear that!!! Thanks!!
Can I reduce the garlic a bit as it can upset my stomach if it’s too strong?
Just love your channel and book!!!!!
Can’t wait to try this. Do you have a fresh instead of fermented version as well?
For a fresh version, simply place this kimchi in the fridge immediately after making it 😍
I'm going to try this since I actually like green cabbage better than napa. I would be interested in a white kimchi version of this. I assume I would just omit the gochugaru.
Aaron can you show an easy way to make white Kim chi? I’m allergic to spice.
Thank you, love your videos
This looks so yummyyyyyy 😍😍😍
I’ll try making it-thanks Aaron.
안녕하세요, just done with last episode of 일타 스캔들, and now little RUclips. What should I say, you guys never disappoint... Will do your Kimchi asap! Stay safe and greetings from Germany!!!
I love the food so much, but I also luke the way Aaron and Claire are always looking out for our wallets 😂 🤗🤗
Making this today. Thanks A&C!
You're awesome, Claire!
Weird detail but watching the dishes being done was kind of refreshing.
For the cold rice, does it matter what kind of rice? If it's long grain or short grain? Is any rice ok?
im slowly collecting the stuff to make kimchi and i cant wait to try this.
KIMCHI is a TOP-Tier vegetable dish!
The lat time I purchased one whole Napa Cabbage here in Oregon, USA, it cost me $11 USD!!! Thank you for this money saving video!!!
Any tips for a fish sauce substitute? My husband is a vegetarian and this could be vegetarian-friendly without the fish sauce. I’m assuming we need to add something to get some umami.
For any kimchi, you can replace the fish sauce with either vegan fish sauce or Korean soup soy sauce called gukganjang (국간장). Here’s the amazon link. Hope this helps! 🙌
YEONDU: amzn.to/3PmXaSG
KOREAN SOUP SOY SAUCE: amzn.to/3VVcOem
Does it begin fermenting right away after a night on the counter or should you keep it in the fridge for a few days after to get some fermentation? thanks
It begins fermenting right away but in the fridge, it slowly ferments, so if you want to speed up the fermentation, you can leave it out at room temperature and then, store it in the fridge! 🤗
Thank you for making this video! How long would you say this kimchi stays good for in the fridge?
Thank you!
Thanks Aaron, fantastic job as always, just wondering how long does it last and what is the proper way to store it, thanks
Wonderful !!! This is great !! 😊
Thanks!! 😍😍
Thanks guys, so accessible xxx
Ok I can make this. Thanks
Thank you for the yummy recipe. Is there a way you can make a mild kimchi? My parents don’t like much spice. Much ❤ to you and Claire. I bought your cookbook when it first came out and so far I have loved all the recipes I have made, they are simple to make with big flavors
Same here - I like kimchi but cannot eat much spice.
You can just use way less chili powder! Or even soak the onions in water first if they're also too spicy for you
Korean kids also eat kimchi after rinsing them in water at the table just before eating, I'm told
Looks so delicious
excellent! My gut health thanks you!
Thanks 😊
Just a question about the cold rice, isn't there a risk of bacillus bacteria growth or does the fermentation kill that risk?
Must try soon ❤❤
Bold of you to assume that kimchi will last a whole month in my household 😂
Kimchi will last forever SMH
@ not at the rate we eat it 😂
For the best fermented kimchi for gut health, how and where to store and after how long can I eat it for the gut health benefits?
I would LOVE to know where Claire gets her UNBELIEVABLY BEAUTIFUL complexion!
I love your videos! I bought your book!
Aaron you're amazing
Hi guys. 🤗 I've never had the opportunity to try kimchi. Sure looks good. Stay safe my friends.💟
You are the best 👍🏻😍 Thank you 🙏🏻
No~~ you are the best!!! Thank you so much !!!!! 😍😍😍
Hi, is cornstarch a good replace for the cold rice?
This looks easy to do
We just go to H-Mart! I will never pay for anything else! And the cabbage is so delicious.
The thing in my town is that I can't find Gochugaru bc it costs 25-30 bucks online. Its the only ingredient that I cant find
This looks amazing! But will it still ferment properly if I use more apple instead of refined sugar?
@Hinaweena it will. I use apple when I make sauerkraut
@ Mahalo! I’m excited to try it now!
English white cabbage is a bit thick, tough, and rubbery. Is it ok to use Chinese Leaf instead?
Can we use this same method for other vegetables too?
Can the fish sauce be replaced? For example, with soy sauce?
Yes or vegan fish sauce (made from seaweed)
@@robertsmithshair4199 Thank you!
Can I use nornal rice (not sticky rice) in the mixture?
I like fresh kimchi. Just cut Napa cabbage and mix with chili flakes and salad dressing.
Napa cabbage I cannot get. Green cabbage I can. But I'm starting to run low on gochugaru, so I may need to wait a bit on this. 🤣🤣
I know it’ll be good, but I still eagerly await Claire’s taste test verdict in each video, 😂❤
awesome!
how can u make such amazing stuff in 7 am? Still amazed
does this korean sea salt differ somehow from 'regular' sea salt? i'm in poland, we only have the regular kind :D and we don't even have such a thing as kosher salt.
@-gohu- you can use any salt but be sure it does not contain iodine
Would paprika be okay?? Korean chili flakes aren't available here...
I don't have gochugaro, but I do have gochujang. How much do I need then?
If you add the salt by weight, it is the same for all kinds of salts!
I live in Montana and I can't get some necessary ingredients, so I buy my kimchi on Amazon. 7lbs. I guess I don't know what a freshly made kimchi tastes like. My kimchi is sour. I do love it, but I would like to taste freshly made to experience the difference.
I've been meaning to make Kimchi but have yet to find suitable storage plastic containers and glass jars. I've been procrastinating for so long that even the big bag of unopened korean chilli powder have expired. Sadly, they can't be used as they don't keep well...which was surprising. They don't smell and taste fresh..
it only lasts for a month in the fridge?
Napa cabbage is everywhere in the USA.
Aaron please make gochujang
Savoy cabbage would be great for this kimchi recipe. Too bad i only find it once in a while.
I struggle finding gochugaru near me… Could I sub gochujang here?
Nice🎉
Where do you keep kimchi after you make it?
@kittycatpro3349 in the fridge
How long to stock it and how
Is the fish sauce shell fish because my family is HIGHLY ALLERGIC to shell fish 🥺
This looks great! No daikon? I'm just finishing my last batch. I'll try this!
You don't need daikon in this recipe! So simple right? 😍😍
@@AaronandClaireno daikon is great cos I usually can’t finish one, and it isn’t very cheap in Singapore either 🤭
💚
Lmao I was thinking of making kimchi today but I never seen it done in small batches 🤣 even complained to my korean mum for not showing me smaller portions before not being able to make it anymore 😂
Damn... my cabbage looked almost normal-maybe just a little softer-after 50 minutes, but I went ahead with it anyway. Now it's too late to start over. Hopefully, the process will continue if I let it rest for a few days or a week.
nom is nom
Can we replace fish sauce with soy sauce.. i wanna make a halal version
👏👏👏👏👍👍👍👍
Sauerkraut anyone...?