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!!!
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.
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.
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.
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?
I've just made my first batch, and I am in love with it. I waited 7 days and today I tasted it. Crunchy, sweet, salty and very spicy. Epic. Already thinking of uses for it. I couldn't get a white radish so used a black one, lovely crunchy texture. Marvellous, thank you so much for this.
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
@@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
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
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!
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!
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 :)
I have some friends from South Korea, and one made kimchi in a kimchi jar and the whole nine yards. It was amazing. I also learned that it’s not unheard of for South Koreans to have a fridge dedicate to just their kimchi. Great recipe as always!
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!
@@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.
Made this with my class to teach fermenting and respiration, such an easy recipe I basically showed them the video once and left them to it, so so yummy. Now onto making my second batch that's just for me 😊
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.
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.
Made this recipe exactly as shown. Only fermented 2 days and it was nearly bubbling over the lip of my Weck jar. It was freaking fantastic. Lasted about a week before we'd finished it off. Had it with some Korean style spareribs and it was superb. Just picked up another Napa today. I plan on just having this stuff on hand at all times now.
I just recently got stationed in Kunsan Air Base Korea and discovered the beauty of Kimchi. And when I was looking up recipes I saw your name and thought "of course he has a Kimchi recipe ❤". I'm a long time fan and over the years, your channel never dissappints! Keep up the awesome work man! 👏
I lived in Korea and love and learned to make Kimche even before moving there. I don't like it too sour so I let mine ferment for up to 2 days. Great recipe.
This is an awesome video. Easy, clear, informative. No way did I think all of that was going to fit in my jar, but it easily did. I can't wait to start eating this. So much cheaper than the store and no extra chemical crap.
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 👍
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.
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
I made this Kimchi for my boss about 4 years ago from your video and she is Korean. She said it was one of the best fresh kimchi recipes she has had in America. That made me so proud that I didn't mess it up and should also make you proud of your amazing formulation of this recipe :) THANK YOU for making us non-chefs look good :)
Hey Josh, just want to say thank you for this amazing recipe, I made my Kimchi a week ago and it's perfect, just the way I love it! And it's really not that much work like other Kimchi recipes. So thank you for sharing this ❤
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.
Just made this (also never having made kimchi before), and sure enough, day 6 was perfection 🤌. Even my toddler thought it was bomb ❤ Your recipes and kitchen tips have never failed my house. We love you here!
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!
For anyone wondering since we’re using it for a mason jar, you can buy the Ball brand fermentation lock wide mouth jar lids and that’ll work perfectly for fermenting
watching how my mum makes it , i have learnt that we usually keep the cabbage whole, this is so that you can add the paste between each layer so that the cabbage can really ferment and absorb the flavour.
@@Hikutachama there is a difference to the texture and flavour between chopped-cabbage and the whole-cabbage. When you chop it all and just mix the sauces and ferment it like the vedio does, the gas comes out during the fermenting prosess and that makes the sauce on the surface of the cabbage floats a little bit which has to be attached. So the cabbage doesn't soak up the flavour much and that makes a difference.
Funny enough, as a swed, thats the same whey I've learned to do kimchi as whell, but don't know if I'm going a bit on ortodox when I fould them to a thight package with the spices inside before starting the fermentation.
My recipe is NOT traditional but I had to do what I could with the ingredients I had at home. I used normal white cabbage, (I only decided to make kimchi because it didn’t want it to go to waste!), pickling salt, red chili flakes, some paprika for color, coloratura di alici (a Italian fish sauce that’s the direct descendant of the Roman condiment garum), garlic powder, ginger powder, onion powder, a dash (very little don’t worry) of soy sauce, and some MSG powder. It went all according to plan, but there’s quite a bit of extra liquid! It was easy to cover the top. Hopefully it comes out good!!! Wish me luck! 😅
Ugh I did it that way the first few times but its just so messy and an extra step that needs to be put it every time I want to eat it. Are there any benefits to slicing it afterwards?
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 👍.
Im Korean and this video reminds me of the time when I was 7 years old, watching my mom making Kimchi in Korea. :) I liked to eat freshly made kimchi with boiled pork! This video is so awesome thanks Josh.
I also do the rice flour+ sugar mixture (simmer it in a pot). the time it takes to cool down is usually the same time it takes for the cabbage+salt to work its magic
One tip from my mom’s recipe, blending paprika and rice into a paste and adding that to the sauce. The paprika adds color and a fresh tang and doesn’t bother the natural taste of kimchi, and the rice element helps along the fermentation process. Highly recommend this! Also a lot of traditional recipes call for Korean pears to be blended into a paste and added as well but I don’t think you can find those outside Asia very easily.
@@jwl00066 thank you. I made it yesterday and realised didn't have a pear so I added an apple and two round of tinned pineapple. I also halved the sugar coz we can't do spicy. It's turned out yummmmmy. Not sure if it will affect the fermentation though as never seen pineapple used in kimchi recipes
Thank you for this recipe. I made kimchi years ago without the flour paste but cant find the recipe now. I really didnt want to use the paste. I'm glad I found yours. Thanks again.
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👍😁
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
Just made kimchi for the first time ever! I only let it ferment for 2 days because it was in a warm room. I added salted baby shrimp to mine and it added the perfect amount of fishy funkiness to it
I just wanted to thank you for making an approachable video on something I thought was hard to make. My first attempt was good but I used way too much Korean spice. My second attempt was much better. I did add a few tablespoons of sugar into my paste along with about 3 tablespoons of cooked jasmine rice. I didn't squeeze the cabbage while it was brining. My Korean friend said, "Be nice to your cabbage". Again, thanks for a great video.
@@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.
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 :]
Thank you for this wonderful recipe! I created content about the Korean Festival and was curious about Korean cuisine. While researching kimchi, I came across your video. I used visuals from this recipe in my video and added a link to your channel in the description. Thank you! ❤
If you want to buy a jar before making it to make sure you like it, keep in mind that kimchi comes in a huge variety of flavor. I've bought kimchi that tasted so different it might as well have been another dish entirely. Also, keep in mind that kimchi doesn't stay fresh in room temperature for ever. Many stores (in my country) buy kimchi in bulk and let them sit in the store for weeks or months at room temperature. This makes it quite mushy and can give it an off-flavor (but still being safe to eat).
The day before yesterday i watched this video....yesterday i made my own kimchi according to your recipe and today i posted a short about it. Damn that kimchi was really easy to make....and off courese i had to try it today....even though its not fermented yet the flavors are very strong but are not overpowering. Thanks for that easy and quick recipe
You should see how it's like when it comes to "that time of the year" when us koreans make kimchi....my family buys like 6 boxes that contains about 20 cabbages each at once. Takes about few days to get hold of all of that...it's literal labour.
Left out the Asian pear and fish sauce and it was Amazing! I'm making my second batch now! Up until now it's been over 10 years since I've had kimchi! Thanks!!!!😊
As a Korean-American, I would recommend putting fresh, raw oysters, crab, shrimp, etc with the kimchi to give a richer flavor. Also, you can keep the napa cabbage in quarters and massage the paste with your hands and put it in a very large container, most Korean families make kimchi that way and chop it up when serving.
So hard to find salted shrimp in the US though, but I’m going to go to the Korean grocers to get some. I won’t lie, seeing fresh fish and seafood go into Kimchi makes me nervous but this process is older than all of us and I trust it.
Beautiful one. How lovely to see you reaching to new levels ! You encourage me to get back to making music and learning new instruments! I have a keyboard calling and I send it to voicemail out of fear. Blessings to you Eileen. This is a great song for your daughter! 🌹❤️🎁 Love 💕 you !
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.
once fermented and put in the fridge it will last for YEARS. literally. It even gets better and better the longer it sits. I had one batch that lasted a little over 3 years in the fridge and towards the end of it, it was the best tasting kimchee i have ever ever had in my life!!!!
These are the kinds of comments I am here for, LOL! Years is how I like it! I have never in my life made Kimchi and I only used it for the first time TODAY! I bought it at the store, and it was more expensive than I would have liked, so I thought I would see how I could make my own. Easy!
OMG ! I am a longtime Sauerkraut fan who has recently discovered Kimchi. I ate half of the 32oz jar before my wife took it away,(and that was store bought). I am in love and cannot wait to make this easy to follow recipe. Kimchi where have you been all my life ? : )
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
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.
@@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.
I can see them perfectly Dan. Sunsets in Rome. How majestic the acoustic guitar touching is. Each string dancing to the ancient frequency! Thank you my friend!! Blessings to you Dan! I liked this very much. Love you brother!!
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.
@@kdeevee 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.
@@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.
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.
Came here to say, it was my first time doing one of your recepies. I've just tasted it after 12 days of maturation, and it is AMAZING! Thank you so much man.
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
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
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
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.
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
I've just made my first batch, and I am in love with it. I waited 7 days and today I tasted it. Crunchy, sweet, salty and very spicy. Epic. Already thinking of uses for it. I couldn't get a white radish so used a black one, lovely crunchy texture. Marvellous, thank you so much for this.
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
Traditional recipes also include a rice flour paste to aid with The fermentation procesd
Even my traditional Korean mom said that this recipe was great! This is a historical breakthrough... cause she hates everything XD
😂😂😂
😂😂😂
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 🙏
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
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
Been making a lot of grilled cheese adding kimchi and a little bit of mayo and Italian dressing. So good.
The best recipe video on RUclips I have seen, hands down! Excellent delivery, well prepared, and to the point. Thank you man.
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 :)
I have some friends from South Korea, and one made kimchi in a kimchi jar and the whole nine yards. It was amazing. I also learned that it’s not unheard of for South Koreans to have a fridge dedicate to just their kimchi. Great recipe as always!
We take the day off to make kimchi that would last all year man hahaha
All The Artsy and to me, that’s beautiful!
@@AllTheArtsythat’s so amazing it’s a good way to connect with family and with your healthy food
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.
우리의 전통요리를 좋아해주어서 감사합니다!
Thank you for loving kimchi, a traditional Korean dish! 🤗🤗
The best video explaining and preparing what Kimchee/kimchi is...
I never knew what is was...
thank you for a creating a great video.....
Made this Kimchi and wow already it tastes so amazing, can't wait till Sunday!! Thank you so much for this recipe!!
Made this with my class to teach fermenting and respiration, such an easy recipe I basically showed them the video once and left them to it, so so yummy. Now onto making my second batch that's just for me 😊
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.
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.
Made this recipe exactly as shown. Only fermented 2 days and it was nearly bubbling over the lip of my Weck jar. It was freaking fantastic. Lasted about a week before we'd finished it off. Had it with some Korean style spareribs and it was superb. Just picked up another Napa today. I plan on just having this stuff on hand at all times now.
I just recently got stationed in Kunsan Air Base Korea and discovered the beauty of Kimchi. And when I was looking up recipes I saw your name and thought "of course he has a Kimchi recipe ❤". I'm a long time fan and over the years, your channel never dissappints! Keep up the awesome work man! 👏
Americans and their military presence everywhere...
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
I lived in Korea and love and learned to make Kimche even before moving there. I don't like it too sour so I let mine ferment for up to 2 days. Great recipe.
This is an awesome video. Easy, clear, informative. No way did I think all of that was going to fit in my jar, but it easily did. I can't wait to start eating this. So much cheaper than the store and no extra chemical crap.
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!
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
Just got done making it. My apartment smells like garlic now, worth it.
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
I made this Kimchi for my boss about 4 years ago from your video and she is Korean. She said it was one of the best fresh kimchi recipes she has had in America. That made me so proud that I didn't mess it up and should also make you proud of your amazing formulation of this recipe :) THANK YOU for making us non-chefs look good :)
Hey Josh, just want to say thank you for this amazing recipe, I made my Kimchi a week ago and it's perfect, just the way I love it! And it's really not that much work like other Kimchi recipes. So thank you for sharing this ❤
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.
Just made this (also never having made kimchi before), and sure enough, day 6 was perfection 🤌. Even my toddler thought it was bomb ❤
Your recipes and kitchen tips have never failed my house. We love you here!
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!
Great video. Very succinct and therefor very helpful.
For anyone wondering since we’re using it for a mason jar, you can buy the Ball brand fermentation lock wide mouth jar lids and that’ll work perfectly for fermenting
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
I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.
watching how my mum makes it , i have learnt that we usually keep the cabbage whole, this is so that you can add the paste between each layer so that the cabbage can really ferment and absorb the flavour.
Can you explain how that makes a difference? Wouldn’t it be better to have more surface to absorb the brine by cutting them?
@@Hikutachama there is a difference to the texture and flavour between chopped-cabbage and the whole-cabbage. When you chop it all and just mix the sauces and ferment it like the vedio does, the gas comes out during the fermenting prosess and that makes the sauce on the surface of the cabbage floats a little bit which has to be attached. So the cabbage doesn't soak up the flavour much and that makes a difference.
@@김대우-l9t That's interesting. Thanks for the info
Funny enough, as a swed, thats the same whey I've learned to do kimchi as whell, but don't know if I'm going a bit on ortodox when I fould them to a thight package with the spices inside before starting the fermentation.
Thank you for taking and interest in Korean food. Very cool!
Seriously yours is the best and easiest, no sugar no rice flour , Thank you 🙏
My recipe is NOT traditional but I had to do what I could with the ingredients I had at home. I used normal white cabbage, (I only decided to make kimchi because it didn’t want it to go to waste!), pickling salt, red chili flakes, some paprika for color, coloratura di alici (a Italian fish sauce that’s the direct descendant of the Roman condiment garum), garlic powder, ginger powder, onion powder, a dash (very little don’t worry) of soy sauce, and some MSG powder. It went all according to plan, but there’s quite a bit of extra liquid! It was easy to cover the top. Hopefully it comes out good!!! Wish me luck! 😅
How did it turn out?
Hi: great video. Question:. Can I make this recipe without the fish sauce?
I personally prefer to keep the nappa cabbage in quarters and slice the kimchi post fermentation.
I feel the same way!
Ugh I did it that way the first few times but its just so messy and an extra step that needs to be put it every time I want to eat it. Are there any benefits to slicing it afterwards?
@@aysepersona4194 its more pretty
I live in a small rural town, will try making with ingredients I can find!
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 👍.
This is the "simpliest" version I've ever came accross with! Excited to try this out really soon!😉 thanks for sharing this.
Im Korean and this video reminds me of the time when I was 7 years old, watching my mom making Kimchi in Korea. :) I liked to eat freshly made kimchi with boiled pork! This video is so awesome thanks Josh.
You should make sriracha!!
+1!
@Ru22eLL what the heckie is this
I also do the rice flour+ sugar mixture (simmer it in a pot). the time it takes to cool down is usually the same time it takes for the cabbage+salt to work its magic
Made it over the weekend and now after four days its AMAZING!!!
I made this recipe, I've never tried kimchi before, I love it! It is really good with eggs too! Thanks for posting this.
One tip from my mom’s recipe, blending paprika and rice into a paste and adding that to the sauce. The paprika adds color and a fresh tang and doesn’t bother the natural taste of kimchi, and the rice element helps along the fermentation process. Highly recommend this! Also a lot of traditional recipes call for Korean pears to be blended into a paste and added as well but I don’t think you can find those outside Asia very easily.
Can we use any rice and is it cooked rice?
@@thinkgood7412 hey thanks for the question! you can use any type of rice as long as its cooked.
@@jwl00066 thank you. I made it yesterday and realised didn't have a pear so I added an apple and two round of tinned pineapple. I also halved the sugar coz we can't do spicy. It's turned out yummmmmy. Not sure if it will affect the fermentation though as never seen pineapple used in kimchi recipes
I love watching your older stuff, it’s freaking hilarious . you’re still funny nowadays by the way.
Made your recipe again, Spud...I ferment for 3 days...does the job,,,Thanks !
Thank you for this recipe. I made kimchi years ago without the flour paste but cant find the recipe now. I really didnt want to use the paste. I'm glad I found yours. Thanks again.
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👍😁
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
Just made kimchi for the first time ever! I only let it ferment for 2 days because it was in a warm room. I added salted baby shrimp to mine and it added the perfect amount of fishy funkiness to it
I just wanted to thank you for making an approachable video on something I thought was hard to make. My first attempt was good but I used way too much Korean spice. My second attempt was much better. I did add a few tablespoons of sugar into my paste along with about 3 tablespoons of cooked jasmine rice. I didn't squeeze the cabbage while it was brining. My Korean friend said, "Be nice to your cabbage". Again, thanks for a great video.
I’ve made this kimchi four times now and it’s always a winner. Thanks for the recipe and the humor.
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.
+1 for giving metric measurements also, thanks a lot!
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.
This is the first kimchi recipe that made sense to me.. this is a game changer. So easy. And delicious.. thank you
Thank you for this wonderful recipe! I created content about the Korean Festival and was curious about Korean cuisine. While researching kimchi, I came across your video. I used visuals from this recipe in my video and added a link to your channel in the description. Thank you! ❤
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
Recipe at 1:03
If you want to buy a jar before making it to make sure you like it, keep in mind that kimchi comes in a huge variety of flavor. I've bought kimchi that tasted so different it might as well have been another dish entirely. Also, keep in mind that kimchi doesn't stay fresh in room temperature for ever. Many stores (in my country) buy kimchi in bulk and let them sit in the store for weeks or months at room temperature. This makes it quite mushy and can give it an off-flavor (but still being safe to eat).
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
The day before yesterday i watched this video....yesterday i made my own kimchi according to your recipe and today i posted a short about it. Damn that kimchi was really easy to make....and off courese i had to try it today....even though its not fermented yet the flavors are very strong but are not overpowering. Thanks for that easy and quick recipe
You should see how it's like when it comes to "that time of the year" when us koreans make kimchi....my family buys like 6 boxes that contains about 20 cabbages each at once. Takes about few days to get hold of all of that...it's literal labour.
Left out the Asian pear and fish sauce and it was Amazing! I'm making my second batch now! Up until now it's been over 10 years since I've had kimchi! Thanks!!!!😊
As a Korean-American, I would recommend putting fresh, raw oysters, crab, shrimp, etc with the kimchi to give a richer flavor. Also, you can keep the napa cabbage in quarters and massage the paste with your hands and put it in a very large container, most Korean families make kimchi that way and chop it up when serving.
Can I use any kind of shrimp? and can I change the Korean pepper with any pepper?
So hard to find salted shrimp in the US though, but I’m going to go to the Korean grocers to get some. I won’t lie, seeing fresh fish and seafood go into Kimchi makes me nervous but this process is older than all of us and I trust it.
I like that idea of adding the seafood . Especially the oysters and shrimp
Another thing I used to add was a couple handfuls of raisins
I just made this and I feel so accomplished! This stuff is gooooood!
Beautiful one. How lovely to see you reaching to new levels !
You encourage me to get back to making music and learning new instruments! I have a keyboard calling and I send it to voicemail out of fear. Blessings to you Eileen. This is a great song for your daughter! 🌹❤️🎁 Love 💕 you !
You guys have to go to the kimchi museum in Seoul!! I ❤️Korean food.
Lol !
That must be the headquarters of the kimchi police!
Managed to make my 1st batch of kimchi. Thanks a bunch 😁 ㅋㅋ
Can I use a blender for my paste if I don't have a good processor?
You made an easy, concise, how to vid that rocks👍🏻🤟🏼💯 Thank you!😁
I make this a lot. and this recipe I have made 2 times. I alway use a blender myself and mine works fine.
Mike Croft thanks Mike!
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.
once fermented and put in the fridge it will last for YEARS. literally. It even gets better and better the longer it sits. I had one batch that lasted a little over 3 years in the fridge and towards the end of it, it was the best tasting kimchee i have ever ever had in my life!!!!
These are the kinds of comments I am here for, LOL! Years is how I like it!
I have never in my life made Kimchi and I only used it for the first time TODAY! I bought it at the store, and it was more expensive than I would have liked, so I thought I would see how I could make my own. Easy!
This just brings back memories of making kimchi with my grandma
I really love adding apples to my kimchi, but i need to find a tougher variety that wont go puree in a few weeks :)
I don't get picky since I think the only reason to use apples or pears is to have something to get the fermentation going.
My mans hair looking lavish as per usual. Shoutout from the kitchen cabinet 🤣
OMG ! I am a longtime Sauerkraut fan who has recently discovered Kimchi. I ate half of the 32oz jar before my wife took it away,(and that was store bought). I am in love and cannot wait to make this easy to follow recipe. Kimchi where have you been all my life ? : )
Thanks, very easy and good recipe
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 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
Thanks Josh, I totally thought you were going to add some of the sourdough starter haha
I can see them perfectly Dan. Sunsets in Rome. How majestic the acoustic guitar touching is. Each string dancing to the ancient frequency! Thank you my friend!! Blessings to you Dan! I liked this very much. Love you brother!!
you can also use apple as an alternative to pear!
Whoaaaaa we were just talking about doing a kimchi episode and you totally beat us to it!!! You nailed it! This is awesome man!!
Dude! Just marry me, you cook I'll work.
Sabrina Ron Delgado - hahaha love it!!
Decent recipie. Also my dad makes kimchi too, a HUGE batch (We're Filipino btw)
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 ??
@@kdeevee 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.
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.
Came here to say, it was my first time doing one of your recepies. I've just tasted it after 12 days of maturation, and it is AMAZING! Thank you so much man.