How To Make Kimchi At Home...Easy Mode
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- Опубликовано: 29 сен 2024
- Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time.
Recipe: www.joshuaweis...
Korean red pepper flakes That I use-
Less Spicy: shop-links.co/...
Spicier: shop-links.co/...
My Favorite Fish Sauce: shop-links.co/...
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My wife is Korean and she makes a lot of Kimchi. This was very similar to her recipe. The only other thing she does is simmer white flour in water until it is thick and add that to the garlic, ginger, chilli and fish sauce blend. It makes it a bit more of a paste and gives it a more consistent coating. And she says that anchovy sauce is the best kind for Kimchi.
hello, does it have to have fish sauce, will the recipe/flavor go wrong if I don't add it? I'm vegan...fish is the only thing stopping me from making it. thank you
You could add oysters instead of fish sauce. Some people say that they are vegan but I think it depends on the person.
@@danielofee9848 so you dont need to add yeast??? I dont understand how kimchi ferments
@@rechromatic You don't need to add yeast. It's a different kind of fermentation for pickled things like kimchi and sauerkraut.
www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-is-fermentation
@@danielofee9848 oh okay thanks! Btw does the rice flour helps with the fermentation or just for texture?
Oh man, I can't believe you've picked the right size bowl EVERY. SINGLE. TIME. That's a milestone
it should be " oh Man" and the fact he chose the right size bowl is called "experience"
Don't mean to be rude, but i guess you haven't seen many of his videos. It's a joke, he never chooses the right bowl and then has to change things into a bigger one
@@krisalasky6897 chill, the OP means no harm, Joshua jokes like this like on almost every single video.
ani t what?
Yep lol
My Korean mom reacted to this video and she loved it! You know you’ve done the recipe well when a Korean woman approves of it.
What do you mean Korean Mom? Do you even have mom who's from any other country also?
(Well, I just said it in fun, don't take it seriously)
@@DramaticHeart hahahahaa so funny I’m laughing
Nice!!!!
Good to know, thanks for sharing!
@@DramaticHeart cringe
Just popping by to say this is more or less the recipe I’ve used for almost two years now, and it’s delicious. Last time I made a double batch, and I’ve had it in my fridge for about 8 months. I’m just now finishing it. It’s crazy good.
I've been doing kimchi using this video for many times. All of the kimchi I made really taste great!
Thanks for this simple yet delicious recipe.
I have never eaten kimchi in my life before, but I hope l will enjoy it, just read the health benefits
If you're feeling up to it, I highly recommend you try the more "traditional" way of making kimchi with the leaves largely intact / napa cabbage quartered, not chopped up like that. It tastes much better IMO, and it's way more fun to make. Also, try making the paste with sweet rice flour (many Koreans use Mochiko rice flour). Cheers!
True! Always go for 100%. I love the traditional way. And how Korean mothers and grandmas really make it. I thought this tutorial skips a lot of ingredients and procedures. But it’s ok at least he tried.
I regret cutting mine 😔 and making it so salty...
My MIL chops hers too, so its ready and easier to eat. Just a preference thing I guess.
It can be hard to find the authentic ingredients like Mochiko powder and salted shrimp, Korean radish and the right Gochugaru in the US outside of Korean grocers. Just know that there are wide variations in kimchi ingredients once you start looking into it, not one authentic recipe so you can put nearly any seasonal veg in, fresh fish, seafood etc. and while it will change the flavour it’s the fermentation which makes it good for you, your stomach bacteria and by extension your body
잘 만드신다 진짜 맛있어보여 ㅠㅠㅠ 근데 저렇게 예쁜 유리병에 담으니까 이질감 느껴지네 ㅋㅋㅋㅋㅋ 버건디색 김치통에 담는 게 국룰인데
Thank you! Finally someone explained it. Everyone else said put it in an airtight container and leave it out for 1-7 days, but no one explained to get air bubbles out or leave it a little open.
I am German and I had Kimchi the first time in Texas and it was a great experience for me as a young European 😮 Thanks for the tip . Petra 🎉
I ate Kimchi because it is good and it tastes okay. After I have done this recipe, now I love to eat kimchi …it is sooooooo good. Indeed so much better than the ones in the supermarkets. Actually in the supermarket, some brands I do not like. I am so grateful. BTW, I made with the western pears but the type that the most resembles the Asian pear. It came out just fine. ❤
I’d recommend adding onion to your paste, shrimp paste, and using Korean daikon as opposed to Japanese daikon. Also, chill out with the ginger! A little goes a looooong way
I love watching your older stuff, it’s freaking hilarious . you’re still funny nowadays by the way.
Kimchi box is the way to go. Makes it so much easier to store and you can choose to cut the cabbage as you go instead of during prep, letting the kimchi keep its crisp longer.
Joshua symbiotic relationship makes sense! Symbiotic is a term that means a general relationship between the diff species but mutualistic is just more specific meaning two individuals benefitting from one another in some way. But loved this recipe!! I'm going to recreate this.
For the vegetarians out there or the ones that don't like fish sauce: I used ume su, Japanese plum vinegar instead, works perfect!
great idea !
I was able to find a vegan fish sauce by Oceans Halo. Might help
I think that Koreans who make Kimchi don't use Japanese daikon. They use Korean radish which is a totally different vegetable. They are sold at Korean supermarkets. It doesn't have the spicy taste that the Japanese daikon has. I am Japanese and Korean American. Please try making your Kimchi with the Korean radish. I think it tastes better.
It is the same thing.
@@soyjojoful korean radish is sweeter
@@soyjojoful Sorry it isn't. The Korean radish is rounder and has a greenish tone to its skin while the daikon is long and white colored, I could probably find a Korean radish in Mexico City's Koreatown, meanwhile for my first kimchi I'll have to use a daikon radish bought here at the local whole foods store.
Preferably Korean radish but maybe he doesn't have access to one. Japanese radish is fine.
Exactly
It's my lucky day! I was literally just cutting my cabbage to make kimchi today...when I saw your notification! Never clicked so fast. Thanks for the video👍😁
Dan! This powerful ripper filled livestream is blessed!! Smiles and dancing and joy filled peoples are living a greater life because of your speciality….. jamming and blessing all of us. Thank you.
You are the only person who recommends fermenting for over 4 days. It makes such a difference to the final result.
Josh a little trick when you're doing a Julian to start with once you have your segment of carrot do 1 cut standing tall lay the carrot down on that cut side and then proceed to make your planks it is a lot safer faster and you will end up with a cleaner and more precise result
Just made this, so excited!
Thats exciting! Kimchi is one of the Best Korean Traditional Foods in South Korea, there are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
Spontaneously threw this together and filled my kimchi-jar last night. I used a mixture of napa cabbage, swiss chard and radicchio. I was also out of nam pla, so I used oyster sauce. Straight out of the mixing-bowl those veggies tasted fantastic! Can't wait for the 4-day rot-down 😊
Good news! A lot of traditional Korean recipes use Oyster sauce instead of fish sauce. Since Kimchi is such a stable in Korean cuisine, every family has slight differences in their passed-down recipes. Some use oyster sauce, others use shrimp paste, some go for anchovy sauces, still others use just seaweed!
I made this and it turned me into a kimchi fan❤ great recipe! I also made your sauerkraut recipe and I now keep a 1/2 gallon jar of each in my fridge at all times.
This just brings back memories of making kimchi with my grandma
I made kimchi for the first time by this recipe. As there are no asian stores in my city (Hungary) I have constituted the gochugaru with cayenne pepper flakes, the amount should be way less in this case, maybe 15 grams. Thank you, papa, for a great video
Canning funnels are super awesome for getting stuff into Mason jars I highly recommend
watching you julienne a carrot puts the fear of god into me.
to all watching this PLEASE do not cut a carrot like this. that's an incredible dangerous method and lacks control and uniformity in your slices.
Step 1. Remove root end.
Step 2. cut into segments.
Step 3. Stand it on its most stable side and remove one slice to make a flat surface,
Step 4. lay it flat on that cut side you just made
Step 5. Slice into planks lengthwise utilizing this stable base.
Step 6. Stack as many planks as you are comfortable with (4-5 is generally how many stacks i would do at most for any type of julienne) on top of each other and cut julienne.
Other that that your Videos are great Josh, keep on doing what you are doing. and please be more conscious that many of your viewers are not as comfortable with a knife as us professionals. Safety First.
Chris Bro this was super helpful, thanks!
Thank you. As a chef, this is how you end up slicing bits of your fingers off.
I just EFFIN found this... Imma go to the market now lol
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
This is awesome, dude. I've always wanted to make Kimchi, the best Korean salad I love! Thanks for the video!!
Joshua, don't know if you read my last comment, I hope so. Well I made it and a few days on my Thai wife tried it, her first reaction was that of uncertainty but after a couple of bites she loves it. So a good result, well done 👍.
I made this kimchi and it turned out so perfect.. I love your method. I’ll be making this often now that I know how. It’s so easy.. thank you
We loved making kimchi in Korea. Now, we buy it, but, this reminded me that I need to make it again. I like to make kimchi jeon with it!
my best friend is korean and his mother makes kimchi in those huge ceramic pots.
kimchi is not only can be made with napa cabbage, but more kinds of vegetables can be used too, like cucumber, eggplant, radish, cabbage, carrot, and many more. The important thing is all of these stuffs can be fermented well by good bacteria.
Definitely a simpler version, but there is no two identical kimchi recipes. This is definitely a great place to start on ones kimchi quest.
Looks great! I am currently growing all of those veggies this season.
Super helpful, thanks! Will make my first homemade kimchi tomorrow 😊
No matter what anyone says, kimchi is a traditional Korean food~~
Great video. Very succinct and therefor very helpful.
Didn’t have any chilli powder for my last lot so used my homemade powder from the chillis I grow myself
Armageddon, Carolina reaper, scotch bonnet, habanero, Birds Eye and normal red chilli
Very spicy but also very nice
Your recipe seems much easier than others I watched. I think I can do it now.
Love kimchi perfect with anything
I have never tried Kimchi but love rotkohl and kraut so may give this a try.
I prepared KIMCHI by your recipe.🤩 It's been almost 3 days. I tasted it now and the beginning of the taste is very strong, like vitamin C liquid supplement- type of taste. Oh noo, what have I done wrong? Or maybe it's still early?🤐
Just tried for the first time still testing to see if I like it or not, definitely not ready to make my own but found a small organic vendor at my local farmers market who makes some
You can top the kimchi with a plastic wrap. That will keep the air out and you wont have to burp the jar or worry about overflowing. You can keep the kimchi out for a day and then you should ferment slowly in the fridge. You can keep the kimchi in your frisge for many weeks even months but make sure its in the coldest part of the fridge in the back corner somwhere. Fridge temp is actually a little warmer than ideal for long term kimchi storage. You can pick up a kimchi fridge for a few thousand bucks and keep your limchibfor years even.
I have been making Kimchi for a while now, and some advice to the newbies. Only reason to add the Pear would be if you wanted to eat the Kimchi like the next day, Otherwise don't use the pear.
My wife made this for the 1st time last 2 weeks ago and we kept it in a dark shelf our house temp is always 73-75 degrees by day 3 it was already sour I kept it longer about 4 days or 5 days there and it's already really sour like pickles. We loved it better than store bought!
TIP: I ate it right off the shelf on day 3 and 4 and you can still taste the pastyness of the peppers and the taste of ginger and the pear was kind of strong BUT if you put it in the fridge for a week all those flavors you can separate earlier mellow out and it unnoticeable
Oh man! I made it! Turned out PERFECTLY after 5 days. Thank you for the recipe!
P. S. Such an easy recipe, that you can make it in your dormitory.
Did you mix yours while fermenting??? Or push out the air bubbles while its still in the fermenting stage? Do I just leave it alone? I'm sorry, I get anxious when doing stuff like this
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
You know we ate kimchi was white Kimchi and at the Chosun dynasty we got Chilies and this became red Kimchi and white kimchi is also good and water kimchi with fruits you’re gonna love it
RECIPE (my transcription)
Slice cabbage in half lengthwise
Then slice each half in half lengthwise
Then slice each of those quarters across into 1"-wide strips
Place cabbage into a LARGE bowl and season heavily with kosher salt -- HEAVILY (see 1:35)
It's okay, salt will be rinsed off later
Salt pulls out the excess water so cabbage ferments
Squeeze and toss cabbage in salt
Squeeze REAL HARD -- bruise that baby up
Let sit for at least 30 minutes, better 90 minutes
It will release a ton of water
While cabbage is sitting, cut rest of vegetables
1 bunch green onions
- Cut the root bottoms off
- Cut onions into 1/2" segments
Carrots
- Roughly julienne (see video at 2:11 for tutorial)
- Don't worry about prettiness
Daikon radish
- Julienne or otherwise cut
Making paste:
Add to a food processor:
Ginger, peeled and sliced into smaller segments
Asian pear
Garlic
Fish sauce
Blend until as smooth as you can get it
It will get to a point where it won't get any smoother
Transfer paste to a medium bowl
Mix in Korean red pepper flakes
Adjust amount of flakes depending on their spiciness
Drain cabbage in colander
Then rinse with water while squeezing at the same time
Rinse toss and squeeze until you've rinsed off the majority of the salt on the cabbage
Okay if it's a little bit salty
**If your batch ends up too salty, it's because you didn't wash the cabbage enough**
Drain water you rinsed the cabbage with
Then add all cut vegetables to cabbage in a large bowl
Add the chili paste you just made
Toss to thoroughly and evenly coat with the chili paste
WEAR GLOVES or use a rubber or wooden utensil
Once mixture is evenly coated, pack into a half-gallon glass jar
Should be glass or something nonreactive (metal reacts with the acidity)
Using a spoon or wooden muddler, press down so the vegetable mixture is as compact as possible
NO AIR BUBBLES
This should also get the juice to cover the vegetables
LOOSELY cap it off
(Loose so gas can escape during fermentation)
Ferment for 4-7 days at room temperature
Taste at Day 4 - Can start eating now or let it continue fermenting
The longer it ferments, the more acidic and fermenty it will taste
Joshua lets his go for 6 days
It is normal for air bubbles to be created and/or the kimchi starting to bubble
Once kimchi has reached the desired flavor point, tighten the cap and store in fridge
Will stay good in the fridge for up to 3-ish months (but don't push it)
Just finished making it. Will be back in 4-7 days!
Thanks! Ive been wanting to make some!
The brand I buy is 10$ for a 10oz jar so I def will be buying this!
Ingredients
1 large Napa cabbage 980 grams
Carrots (julienne)
Green onions
Daicone(dunno what this is hahaha)
PASTE
82 grams ginger
20 grams garlic
250 grams pears
60 ml fish sauce
52 grams chilli pepper and red pepper flakes
Kimchi doesn't go bad, it only gets better. I've had year old kimchi, and it was still really good, but very sour and a bit limp and soggy. Sour kimchi is perfect for kimchi soup
love kimchiiii
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
Hi Joshua. This recipe seems really tasty. But i wonder 2 things; can i use maple syrup or 1 apple/regular pear instead of Asian pear? Cause we don't have that in my country. And the second question is if i can use regular chiliflakes instead of korean read pepper flakes.
Thanks Josh now I can never go our for Chinese take out again, or chik filet. Slaving for flavor forlife.
Looks awesome, thanks man.
Thanks Joshua!!
I just finished kimchi and kraut. I at half of 2 quarts in a couple hours. I came here for a better perspective. Beets tomorrow with red onion and garlic.
Great video! Very easy and simple. Thanks for sharing!
i like it in the morning with eggs
Well done young man. Delicious medicine.
Thank You 😊
should have rice flour porridge, and saeujeot, and rip your cabbage in half just cut the stem and pull apart, that way you dont end up with all the tiny pieces that get lost in the rince.
Thanks so much for the video. Why do we keep he liquid for sauerkraut but discard for kimchi?
Thank you!
@Joshua Weissman ... Ok, ive been making kimchi for years now.. but i never made a cabbage kimchi without the "porridge" (water riceflour, sugar) to bind it... and what about the garlic, regular onion and fermented salted shrimp (that gives it a real unique taste)f? ... ill try this method next.. who knows.....
This is an awfully chill video compared to others lol
My from is Korea Kimchi is from our country, thank you for liking it😚🇰🇷
I have a HUUUUUUGE question. I am doing sauerkraut and the most basic rule is 'KEEP EVERYTHING UNDER THE BRINE'
In your kimchi recipe, when you have put the mix into the jar the mix didnt look like covered in 'juices'. Am I wrong? You dont need everything under a brine or other solution?
Ingredients that I have for the recipe: *Salt*
I would love to try kimchi one day, but damn. ... i have an hard time about the thinking of fermented fact of the jar up to 7 days on the counter. ... and yeah, I know my english is bad and ive probably eaten other fermented things not knowking. .. 😅😂
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
It's fermented food just like yogurt, beer, wine, and cheese.🤷♀️
what’s a substitute for asian pear? will normal pear work ?
I used an apple (honeycrisp) and it's fine!
I wanted to learn my mom's recipe but I'm to scared to approach her lol so I just came to this video
Even my traditional Korean mom said that this recipe was great! This is a historical breakthrough... cause she hates everything XD
😂😂😂
😂😂😂
Recipe at 1:03
I am Korean and i think a majority of a Korean younger generation like myself, dont know how to make kimchi. So this is Wow! Thanks for cherishing my culture♥ love your videos a lot!!!
So adorbs!
And my gastrointestinal health thanks your culture immensely! Fermented foods help me be a human! (and I've come to adore these living foods!)
@@WillACarpenter same.. got to have fermented foods for my gut.
What does it go with rice? Anything else?
@@SeeonX by itself as a side dish, mixed in with other foods... It's fermented cabbage, think of it similar to pickled artichokes or something
didnt know skrillex had a cooking channel
h1dden Im crying on the floor😂😂😂
I read your comment as "...Aids Skrillex' and spit out my coffee.
first of the year
i asked for an asian pear at walmart and the produce manager kicked me in the nuts and told me to go to the chips aisle
Keiki Hewa no you’re not
Looks good! A tip for newbies; the spice level of the chili flakes varies from brand to brand, so ask the store before purchasing. Another tip is, push the kimchi down as you fill the jar, not after it is full.
Does it matter if those are specifically Korean chilli flake's?
@@xXbatzeXx yes if u use others you will die!
@@xXbatzeXxgochugaru is preferable, but it should taste ok w a non-korean chili flake
I did buy some gochugaru, it has a much more rich colour than my other chilli flakes, probably if you toasted and blended a dried chilli you could make something better?
@@xXbatzeXx no
This is the most proper kimchi tutorial done by a non-Korean person I've ever seen. By the way, you can eat the freshly made kimchi right away. Korean people usually make enormous amount of kimchi at a time and they enjoy the fresh kimchi with some food. It goes really well with 'bossam' which is boiled pork.
Hey, I take that as a huge compliment. Thank you so much!
When I next make a batch I'll try this! I'll have to figure out which of my pork dishes makes the best analog.
Thank you for the cultural inside scoop, the beauty of the internet melting pot
I love fresh kimchi with pork but the boiled pork is textually difficult for me. I would suggest having roasted pork instead.. but it is a lot of chew
against those veggies.. oh.. sammies with kimchee, pork kinda like a bahn mi.
I can understand how kimchi would go together with the pork. I usually add slaw to pulled pork so I'll try the kimchi with boiled pork.
Fat Earther I’m a meataterian so I’ll just add a generous dollop of kimchi.
Maangchi join the chat
Omg ❤❤❤
Her kimchi is the best 😂 all her food always looks amazing!!
That woman is adorable.
Good however she has so many videos I haven’t been able to find a basic recipe just what you can do with the finished product
LOLL
The first time I made kimchi I was like, “Ohh, I LOVE really salty food so I’m not gonna rinse my cabbage much.” Oops. 😖🤢😳
Your Emojis told the rest of the story. 🤣
Guessing it was a big mistake 😂😂
Its okay we learn from such mistakes
I put too much ginger in the first time, but i still ate it.
@@WayneMickel me too...it turn out so bitter. It tasted so good day one but turn bitter.
I had to rince it and remake the paste to be a bit sweeter to save it. But yeah...second time was worst than the first.
I dread the ending of these videos where i think im going back into his cupboard till his next video.
Altaf Ali Naushad 😂😂😂😂😂I didn’t think that way, but now you mention it! I hope he comes back soon🥵
He’s puts u there for safe keeping
Anyone wanna go to the cabinet mall with me?
Lmao
Traditional recipes also include a rice flour paste to aid with The fermentation procesd
This is more Geotjori style of kimchi, or “quick/instant” kimchi. Typically whole cabbage or even cut cabbage kimchi is a 4-6 hour process. A majority of that time is spent soaking the cabbage in a salt water brine. This in itself takes roughly 3 hours. This way you don’t have to “bruise” the cabbage, and the salt is evenly distributed among the cabbage (it’s not only ridding the cabbage of moisture, but seasoning it as well!).
The mixing paste also usually has a grain starch added. This can either be corn starch or rice flour. The starch is the typically brought to a boil with a broth rich in umami like dashima (or kombu in Japan) broth. The starches will aid the fermentation process, and develop some really nice flavours as well.
Lastly, most traditional kimchi’s I’ve eaten or made include some type of fermented fish umami, whether its fermented anchovies, young shrimp, or a combination of both. This is usually added in addition to fish sauce.
Adding fruits like apples or Korean pears, are something of a newer trend I think, but I appreciate it!
Thank you for the insight
My hope for ever making this has dwindled
Making the true traditional/og kimchi is honestly excruciatingly hard, just stick with joshuas recipe unless you want something more
also starchy porridge helps to make a sticky consistency for a sauce so it would be distributed on leaves evenly
Thanks for sharing your wisdom 🙏
Oh PSA to everyone trying this! I originally followed maangchi's recipe when i did this the first time. Turns out gochugaru comes in multiple granulation sizes. i got super fine gochugaru and used like a cup and a half of it, which mass-for-mass is probably about 8 cups of coarse gochugaru, which is what yo'ure supposed to use generally. 1/4 cup of fine flakes for a batch size like this is perfect for me, but i like spice. My first batch was literally so spicy that the paste seeped into my pores and burned my skin for 3 hours.
Glad I read this BEFORE using the gochugaro I just bought. I'll have to check.
PSA to americans: use SI units
Also if you use fine pepper flakes (more like powder), it just turns into a paste, which is not something you want for kimchi.
우리의 전통요리를 좋아해주어서 감사합니다!
Thank you for loving kimchi, a traditional Korean dish! 🤗🤗
pro-tip for the julien of the carrots.... instead of makeing the planks, just slice it normaly down, like you would make the round little discs, but in an very high angle, so the discs get into big ovals. this is saver to cut, you can cut then thinner, and its WAY faster. stack the ovals up, like a tower of cards, and then pull them flat over your cutting board, so the overleap mostly, cut along the ovals long side and you get wonderful sticks of carrots. the oval discs are made fastest and easiest with an v-fad
@A Girl Has No Name yes, also possible, but no ^^
At least with the cheese graters i had till now, you had to grate pretty big, or the grater was more mushing the veggies :)
But the big grated carrots my mom used for carrot soups... the best i tell ya!
Can't we just chop them normally, into small circle disks? Why must they be long?
For me i used my peeler to make the planks, peel it a little deep and BOOM! planks.
After reading your username, I read this entire comment with a german accent
AAAAAAAAAHHHHHHHHHHHHHHH
Napa cabbage head
Kosher salt
Green onions
Carrots
Daikon
Chilli Paste :
Peeled ginger
Asian pear
Fish sauce
Garlic
Korean red pepper flakes
Im too bored to write the recipe but these are roughly all the ingredients you'll need :) how much of the ingredients that you'll need is in the video :]
Thanks, helped a lot.
Thank you
Can I use regular cabbage? My garden has cabbage this year.
Maangchi would have so much anxiety watching you cut the cabbage like that and by not washing the lettuce first.
He was doing that for the shot probably but yeah bad idea to cut like that lol.
He probably rinsed the chopped cabbage afterwards.
Omg poor maangchi, she really treats with love his ingredients and she also said that kinda hurts when she see other people doing so roughly on the cabbage
peaceful cuisine did it nicely tho
Why wash it first, you wash the hell out of it after the salt brine.
what lettuce are you talking about?
I thought I'd write a quick review on this recipe for those who were confused as to which one would be better. Overall, it worked really really well! It doesn't seem to need any kind of rice flour mixture like other recipes recommended, although it might be improved if you did add it but I wouldn't know. One element that is very unpredictable is the red pepper flakes. I only put in 30g just to be on the safe side and it still turned out very spicy. It really depends on what brand you get - so expect some surprise with how little or how much spice there turns out to be. My batch got pretty tart by the fourth day mark, so maybe check it every day rather than after four days just to be safe. The one thing that I didn't do in the recipe was bruise the cabbage when salting it. I watched another recipe on kimchi and the lady cringed at the sight of bruising it so I thought I'd avoid that (it turned out brilliant without bruising). I left the cabbage in the salt for a few hours (maybe 3) and eventually ended up pouring far too much salt on to speed up the dehydration process until the thick parts of the cabbage could be bent and rolled against itself without snapping (I learnt from another video that this is the correct texture). I probably should have just let it to sit for a few more hours rather than over seasoning it because I had to WASH and WASH the cabbage to get rid of as much salt as I could (and in the process kind of tore up a lot of the delicate parts of the cabbage). Still when tasting it, it was quite noticeably salty, but I felt like I couldn't possibly wash it anymore, so it just went ahead with it. Somehow the batch didn't turn out over salty at all - really great! But maybe that's because the spice is overpowering it. I left my ingredients until the last couple of days before they all went out of date, and was kind of worried that this would ruin the kimchi, but it turned out absolutely fine. I can't say that it wouldn't have tasted better with fresher ingredients though. Lastly, I saw comments about how that is too much ginger - I found it to be a good amount really - you do definitely taste the gingery-ness every couple of mouthfuls - but that isn't a bad thing to me at all. Maybe add 1/2 the amount he recommended if you're not a big fan of ginger on its own. One thing that I was not expecting was how stinky it would be during the fermentation process (because of the gas it produces) and how stinky it would be during storage. In an air tight jar and in the fridge, the fridge smells lightly of kimchi - and when I open he jar to take some out, the room smells noticeably of kimchi. Nothing an open window won't fix but be prepared especially if you're living with others. I've noticed that I like the taste the more I eat it - maybe because in the beginning I was scared to try food that had been sitting out for days - and as time goes on I realise that its safe... But overall super tasty and gets even better once you know what strong flavours to expect.
An endeavor to get through your comment...but, attribute it to me and not you The more I read, it seemed like all these dots were connecting. Great technique. Thank you!
So sexy! I can't wait to make my Baby some kimchi. Dunno what I've been waiting for????
@@misskriss848 You're very welcome! I apologise for the length of my comment but I'm glad that it's helped - good luck!
Thank you for your reply. Just got a pressure canner. Gonna make some kimchi for my Sweetie, my Korean friend and a couple others. Thanks you so much!
@@misskriss848 if you heat the kimchi, as in a pressure canner, you will kill most of the bacteria that are responsible for the fermentation and that are good for the eater. So, if you can it before fermenting, it wont become kimchi. And if you can it after fermentation, you’ll lose much of the health benefits. And, there’s really no need for canning since the kimchi won’t “spoil” in the refrigerator without canning. In the end, canning and fermentation really don’t go together.
I remember when Kimchi was regarded with disgust. "Fermented cabbage? Eww no." Now it's trendy?!
loll... sauerkraut is popular too no? i
When was that? From sauerkraut, to sarma, from segedin gulash to sweet and sour soup... Mate... It was never considered disgusting, all over the world where they actually had cabbage, where they didnt... Well... That sorta says it all doesnt it
I'm addicted to it but only ever bought it from the shops. A little tin or jar is expensive in the UK. I want to try making my own.
Definitely just an American thing. You’d be surprised by the amount of people that have never had fermented food here.
You should make sriracha!!
+1!
@Ru22eLL what the heckie is this
Just got done making it. My apartment smells like garlic now, worth it.
I began making my own kimchi about 20 years ago, but this was the best recipe presentation I have ever seen! Good job! And the carrots are a good touch too :)
This is a nice tutorial but I’ve never seen anyone put in that much ginger in Napa cabbage kimchi. For that much cabbage a teaspoon amount of ginger would suffice. Speaking as a Korean who has made kimchi for years.
Hello , i want to make kimchi , and i don't want to use fish sauce or soy sauce , is there something I can replace them by ??
@@kwondee9998 if you are vegan, kimchi can be made without fish sauce or soy sauce. You would just use salt. It won’t have the same depth of flavor though that those ingredients provide. Maanchi has a recipe that also uses vegetable stock for vegans although I’ve never tried it. If you are not vegan, a more traditional ingredient you can use is fermented shrimp but it may be hard to find outside of Korean markets.
@@hotsocky3475 oh thank you , i think I will use salt instead, tysm
Do you know what can i use instead of pepper flakes? Like jusr chilli pepper or sth...
@@paniiiperry2602 I suppose you can make it with other chili peppers. It will just give you a different taste profile. You can also omit the chili flakes altogether and just make a “white” kimchi.
This was the first time I tried making my own kimchi. I didn't have the chilli flakes so I used fresh chillies. It turned out fantastic! I was totally blown away. I am now making my second batch. Thank you so much for the great tutorial 👍
I highly recommend getting the korean chili flakes btw. It really makes a difference i think and most korean people say its important to use the korean kind.
@@TaraZsun I am just enjoying this recipe so much with fresh chillies. I don't call it kimchi though, just fermented veggies. I buy kimchi from our local Korean outlet 👍
@@tracyrees5524 kimchi is the method, not the recipe. If you prefer fresh chilis, go for it!
this was so entertaining and i absolutely love your personality; just from this video alone, you make cooking seem easy and enjoyable. i absolutely LOVE making my own kimchi. it took me a while to get right and I'm still experimenting with different ways and different ingredients but you're so right, its super easy to make and is always tasty. really satisfying to say you made your own too haha i have some fermenting in my fridge right now! Putting asian pear in the mixture with your ginger is different, ill have to try that one! thanks!
I think.. I'm sorry to say that it's not a real Kimchi recipe. We don't squeeze and cut the napa cabbage. but this is the easy way to make it.
The main ingredients of Baechu kimchi are napa cabbage,radish,hot pepper,garlic and green onion. And the minor ingredients are sugar and Jeotgal.
Come on! It's just pickle
@@Ohyeahhahaha aha now i know that you are the criminal better move away dude