There’s actually an explanation. Because they grew up with kimchi being that taste. Every time they have another type of kimchi, they don’t get that nostalgic taste that makes it so good
Honestly love kimchi!!! To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial
Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage) If you cannot find Korean cabbage, you can also use regular cabbage. 1. Prepare Korean Cabbage: - Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves. - Cut the cabbage into quarters lengthwise, and remove the core. 2. Salt The Cabbage: - Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage. - Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed. - After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt. - Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation. - Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively. 3. Rinse and Drain The Salted Cabbage: - After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt. - Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient. 4. Make Rice Glue: - Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency. - Set aside to cool completely. 5. Make Kimchi Paste Base: - The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds. - Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base. 6. Assemble Kimchi Paste: - Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired. 7. Make Kimchi: - Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated. 8. Start Fermentation: - Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation. - After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days. 9. Fermentation Tip: - Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation). Enjoy your homemade kimchi!
@@moash6888 Oh, I see what you mean! Yeah, the old recipe I shared was a bit lacking, huh? So, I tried writing up a new one. This time, I went into more detail, hoping it's an improvement. Still, I hope this new recipe I sent helps you out when making kimchi!
In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤
U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it
Do you have a way to be able to put this much gochugaru but tone down the spiciness?? I love the taste but it's way to hot for my weak a** mouth 😅 I still eat it but my eyes are watery... but without the chili it's just not the same
Is this the spicy Korean Red Pepper flakes? Because I had my husband pick up some at Chinatown in Salt Lake and all they had was the spicy, the lady told him not many people use the spicy, so he think he bought the wrong stuff.
Kimchi can be eaten on its own yeah but its more like pickles. It goes great for accompanying things like rice dishes, grilled meats, or to put into soups/stews for spicy/savory/sour taste.
You can’t buy online? Flakes are kind of main ingredient. You can use red pepper flakes also or paprika and such but it won’t be the same. You guys don’t have any Asian markets either?
I've seen other videos that say to keep it in a dark place for at least 2 days. The longer it's being fermented the better the taste supposedly. But I've also seen people that are constantly making kimchi and have batches that are 40 years old that their mother made with when they were young and are still eating them on special occasions.
Хобби
the full recipe is on our blog twoplaidaprons.com (link is in our bio!)
🎉
You did a really good job!! 🇰🇷💕💕💕
Pwd po recipe?
I don’t like kimchi but I’m obsessed with videos on making kimchi
Crazy
Same❤😂
samee 😅
Same.. ive never tried it
Same 🗿🦅🇺🇸🇺🇸
I feel like no matter how good your kimchi is someone will say their moms kimchi or grandmas is always the best!
How can you make kimchi but no spice
@@Shhhh294 Dawg thats just Sauerkraut
There’s actually an explanation. Because they grew up with kimchi being that taste. Every time they have another type of kimchi, they don’t get that nostalgic taste that makes it so good
@@Shhhh294get the raw peppers & take the seeds out.
Is there a substitute that can be used for the apples and pears? This looks so good but I'm severely allergic to them
Honestly love kimchi!!!
To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial
Wow, this is the easiest way I’ve seen Kimchi made 👍🏼👏🏼🇰🇷
The song in the background is now for me only “mi cola, original taaaaste”
SAME 💀🤚
LMAO SAME
Vibrancy is at 900%
When you were cutting the radish i thought that it was onion 😂😂
The best one I've seen so far. Thank you
Thank you for the recipes you make. I hope you are well always and forever ❤
Whenever I hear this background song I always remember the " Mi Cola " song,
Those with shellfish allergies, you can use fish paste!
😋 YUMMY 😋 THIS LOOKS SO GOOD.. WOULD LIKE TO HAVE SOME..
Would you like a vegan version also?
Bc of the fish? Well we can just leave it and put some sojasauce in it right?
yes! we also like to add mushroom powder to add a layer of flavor@@radioactive.rabbit
Yes please 😊
Just eat meat @@egbriggseb
@@bruh-ic7sbwhy do you care about other people's diet
This is such a labor of love 💕 and looks delicious 🤤.
We need a masterclass on cutting those veg into sticks so perfectly.
Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage)
If you cannot find Korean cabbage, you can also use regular cabbage.
1. Prepare Korean Cabbage:
- Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves.
- Cut the cabbage into quarters lengthwise, and remove the core.
2. Salt The Cabbage:
- Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage.
- Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed.
- After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt.
- Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation.
- Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively.
3. Rinse and Drain The Salted Cabbage:
- After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt.
- Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient.
4. Make Rice Glue:
- Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency.
- Set aside to cool completely.
5. Make Kimchi Paste Base:
- The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds.
- Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base.
6. Assemble Kimchi Paste:
- Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired.
7. Make Kimchi:
- Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated.
8. Start Fermentation:
- Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation.
- After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days.
9. Fermentation Tip:
- Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation).
Enjoy your homemade kimchi!
@@moash6888 Oh, I see what you mean! Yeah, the old recipe I shared was a bit lacking, huh? So, I tried writing up a new one. This time, I went into more detail, hoping it's an improvement. Still, I hope this new recipe I sent helps you out when making kimchi!
Bro reused footage and didn't expect us to notice ❤😯
Why does it matter? The method doesn't change
@@RDK325if he used that method to achieve this end product why not show the actual method?
I new this video seemed familiar
It’s the Ratatouille music in the background for me! One of my favorite movies! 😂😂
the first time kimchi became viral i was sure people add gochujang, that's why i use gochujang in mine. but rn no one use gochujang 😭 am i trippin 😭
You can. It’s usually Gochujaru. But you can find gochujang recipes for kimchi on the internet
Gochujang is not what you need.
You need Gochugaru, which is red pepper powder.
Seedless, buy it from the korean market.
I thought it was necessary and couldn’t make it cause gochujang contains gluten 🥲 good to know it works without it
That looks delicious 🤤
Looks really good
I've bever had kimchi before it looks good
And here I thought it was made of chicken 😂😂😂😂
Looks yummy
Look soooo dam good
Forget the ingredients
i cant even get that type of cabbage where i live👍🏻
The music is the background has the similar rhythm to music in ratatouille
Bro has killed someone 🔪 for the sauce 😅
In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤
Anne Frank pack smoke smile dog moments lol funniest shit when you high 🔥💯🔥💯🔥🚬💨🚬🇵🇸🥷🥷🤣😂😂🥩
I want to do such fancy cooking😢😢❤
as an owner of many small shrimp like the ones in the video, seeing you put them in there and blend them up hurt my soul a little 🥲
I want Kimchi so bad now😭-
I wish i coukd eat it or make it but only ingrediant i can by in my country is onion and water hahaha
Mi cola perfect COLOOOOOORR
This is like the most basic way to make kimchi 😂 but still probably tastes good
Can we make kimchi from normal cabbage becoz in my country I don't get this Napa cabbage
I can smell it over here. Phew.
I like kimci 😊😊
Micola original taaaste 😂
😂😂😂😂😂😂😂😂😂 THATS RIGHT THIS IS THE MICOLA ORIGINAL TASTE
I don't wear gloves, and now my hand's burrrnnniiing 🔥✋🔥 😭😭
Vegetarians and vegans panicking after watching this video...
I must be blind, I couldn't find the measurements on your website...
Asian don’t usually use measurements
(Not stereotyping it’s just true and am Asian myself)
I can't be the only one who noticed this is the song from ratatouille on the piano right??
Best
Better than friends mom kimchi got me rolling on the floor..☠
My mom’s kimchi is to DIE for! It’s different than other recipes, and she hasn’t told anyone the recipe 😢
Mom doesn’t even know how many it is
Yeah I think I'll just buy Kimchi
" Recycle mi-colaa "
U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it
IT’S SO RED!!!
Hi sir can you use iceberg cabbage instead of the cabbage that you are using because you cant find that in my country
I badly want to try kimchi! It looks super delicious and a great snack or dish to eat on the go
It’s an acquired taste tbh lol I hated it but that’s just me
if you like pickles i definitely recommend
@@bonniethedinosaur7023hate pickles, absolutely love kimchi 😂
Can you 🙏 show us some more
IM DROOLING
I typically make mak kimchi (the cut up one) and brine for a short time. I see that some people brine like overnight which method is best?
Just finished kimchi indomie and this poopped up 😂😂
Can you make halal kimchi please??❤
Try it with rice!
Day 1 of asking for a livestream or long-form video of just a ton of kimchi making and then donating it to homeless shelters afterwards.
People who said kimchi was bad were last visited by the Korean government and never seen again.
It’s waaaaaaaaaay harder than you see here to make Kimchi.
-nice-
I wanna try kimchi but i have absolutely no idea what to expect
I think the pear might be a deal breaker for me since I hate sweet and savory food. Unless it's supposed to be only sweet and spicy ig
me because I don't even have up to half of the ingredients: 😢
thats what grocery stores are for
Do i need to dry the cabbage first before marinating it with the sauce?
Yeah no one makes kimchi better than your korean friend moms 😂
Can we use a different type of cabbage?
I made some with regular cabbage. Not much taste. Any tips since I dont have napa here?
Can we eat this directly after it’s done or we have to keep it for some days?
Do you have a way to be able to put this much gochugaru but tone down the spiciness?? I love the taste but it's way to hot for my weak a** mouth 😅 I still eat it but my eyes are watery... but without the chili it's just not the same
How long does kimchi usually last until it goes bad
I have to ask cause I’m just not sure, is radish the same as daikon? Or is it a different kind of radish?
❤
Crush of korean mens 😂
Does it have to be in the fridge after?
Is this the spicy Korean Red Pepper flakes? Because I had my husband pick up some at Chinatown in Salt Lake and all they had was the spicy, the lady told him not many people use the spicy, so he think he bought the wrong stuff.
Svp j'aime bien votre culture et votre cuisine pouvez vous svp donner la recette en français 😢😢😅
This is good 😊
Can you put daikon in kimchi?
Hummmm
Whay if I dont have a korean pear? Ive never seen that where I live
whenever i make kimchi after almost a week the taste gets bitter, no matter how many times i try, can anyone help me ?
Ive never had kimchi but i keep thinking itll tase like pasta cabbage help
Would it taste the same without pear?
Can I use any chili pepper flakes because I can't find gochugaru??
Is pear or apple really necessary?
How long do i leave it outside???
I’m Latina and would love to try this, can you eat it on its own or should it be mixed with something??
Kimchi can be eaten on its own yeah but its more like pickles. It goes great for accompanying things like rice dishes, grilled meats, or to put into soups/stews for spicy/savory/sour taste.
What if I don’t have Korean pear or apple and red chili flakes in my country? Is there any alternative?
You can’t buy online? Flakes are kind of main ingredient. You can use red pepper flakes also or paprika and such but it won’t be the same. You guys don’t have any Asian markets either?
ممكن اعرف المواد المستخدمه
How does kimchi taste?
Is it spicy?
Tarif
How much would you wait for it to taste best?
I've seen other videos that say to keep it in a dark place for at least 2 days. The longer it's being fermented the better the taste supposedly. But I've also seen people that are constantly making kimchi and have batches that are 40 years old that their mother made with when they were young and are still eating them on special occasions.
I never ate kimchi. Is it too spicy??😢
it's not rice flour.
it's glutinous rice flour
No disrespect, just wondering, is there a difference between Asian chives and just normal chives?