I love this video, she explains everything so well! A lot of people seem to want fast(er) and easy recipes, tiktok or yt-shorts style, but having the process explained, just makes so much more sense. As chef Jean Pierre, who's been a cooking instructor for decades, says; he explains everything and every step just as well, because that way you'll know exactly why you're doing certain steps and that way people seem to member the recipes much better. 👌 Learned something new about the difference in daikon and the radish she used too. You see everyone using daikon, but using the radish makes much more sense like she explains it. Hopefully I'll be able to find it, as I am certainly going to try this recipe! ❤
A friend at work turned me on to kimchee today. I've been fermenting my own pickles, kraut, etc, for a couple years now and I knew I had to make my own kimchee. I found this video and I can't wait to try it. Thank you!
I moved from MD to Florida. H Mart is one the few things I miss, but it's a big one. This is by far the easiest recipe I've seen. Also no sugar and flour.. Can't wait to try.
I just wanted to let you know how grateful I am to FINALLY find the perfect and easy way to make kimchi. We love kimchi but I was always hesitant to make it as the instructions on others are quite tedious and confusing or they add things that I wouldn’t want in my kimchi. Yours is so simple and easy to follow. Thank You for sharing your kitchen to all of us❤️ Many Blessings to you🙏🏻
We love kimchi and have experimented making it ourselves the last couple years. This is now our new favorite recipe!! Just made another batch today! Thanks so much!💚
Time to ferment also depends on temperature and salt, more salt or lower temperature needs more time. In my house I give it a few days in the summer but more than a week in the cool season, I like a medium ferment to start noticeable flavor but not too sour for fresh eating. Even in the refrigerator it will slowly get more sour but it will take many weeks. I don't like very young kimchee because it has a noticable sweetness and too little flavor for things like soup. Also when refrigerated very young it can get lightly carbonated, not an issue for cooking but if eating cold I don't like that fizzy flavor/texture.
Great video / tutorial and my go to recipe, Thank you. I just made a new batch (first time using a E-Jen fermentation container). I don't have a big enough bowl for the 5lb batch so I used a Igloo cooler to mix and salt the cabbage.
I’m gonna try this recipe. I’m glad the rice paste and fish sauce isn’t necessary. I’ll try it with them also it definitely will try this recipe. It seems more pure. No cooking anything or adding sauces you may not have.
I have eaten fresh kimchee once and really liked it. Now I can make it after watching this. Can't wait! But first I must look for the chilli powder here in Switzerland. Hopefully they have it at the Vietnamese grocers🤞
I enjoyed that so much! You two ladies are delightful! I've never made kimchee because I thought it was much more involved with special equipment for fermentation. I'm going to order some proper Korean chili pepper and get on it ASAP!
I follow you on facebook, didn't realise you were on here too. Love kimchee, one of those big jars would probably only last about a day in our house 😊 x
Hello! I just found your channel by searching for mustard covered pretzels and while looking at your channel I see you made kimchi.. I just tried that and holy cow it’s so delicious. I can’t wait to try and make my own after just watching your video. I’m in Texas, and new to this state, but I saw you wearing a Texas shirt in your pretzel video, and I was wondering where I can find a market to buy the cabbage that’s used in the kimchi that was made? 🤤🤤
The hard part, out here, is finding the Korean pepper and radish. I love fermented foods, including kimchi. I wonder if other pepper flakes can be used? I have a couple of different dehydrated large peppers, but I don't know what kind of pepper is used for Korean pepper.
im gonna try this but with lettuce since i dont like cabbage and leave the radish out also, it might not taste traditional the way im going to make it., but at least it'll be somewhat similar
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this was great and your friend's mom is wonderful! she's so great on camera like she's been doing it all her life
thank you!!! we told her the same thing!!! she's such a natural.
I love this video, she explains everything so well! A lot of people seem to want fast(er) and easy recipes, tiktok or yt-shorts style, but having the process explained, just makes so much more sense. As chef Jean Pierre, who's been a cooking instructor for decades, says; he explains everything and every step just as well, because that way you'll know exactly why you're doing certain steps and that way people seem to member the recipes much better. 👌
Learned something new about the difference in daikon and the radish she used too. You see everyone using daikon, but using the radish makes much more sense like she explains it. Hopefully I'll be able to find it, as I am certainly going to try this recipe! ❤
A friend at work turned me on to kimchee today. I've been fermenting my own pickles, kraut, etc, for a couple years now and I knew I had to make my own kimchee. I found this video and I can't wait to try it. Thank you!
I moved from MD to Florida. H Mart is one the few things I miss, but it's a big one. This is by far the easiest recipe I've seen. Also no sugar and flour.. Can't wait to try.
Made the napa cabbage version today and I'm so happy.. thank you so much for this really simple and easy recipe.❤️
Now i will make it my self i’am exited to make kimchi cause i love it . Thank you guys to show us how to make kimchi
I just wanted to let you know how grateful I am to FINALLY find the perfect and easy way to make kimchi. We love kimchi but I was always hesitant to make it as the instructions on others are quite tedious and confusing or they add things that I wouldn’t want in my kimchi. Yours is so simple and easy to follow. Thank You for sharing your kitchen to all of us❤️ Many Blessings to you🙏🏻
We love kimchi and have experimented making it ourselves the last couple years. This is now our new favorite recipe!! Just made another batch today! Thanks so much!💚
Time to ferment also depends on temperature and salt, more salt or lower temperature needs more time. In my house I give it a few days in the summer but more than a week in the cool season, I like a medium ferment to start noticeable flavor but not too sour for fresh eating. Even in the refrigerator it will slowly get more sour but it will take many weeks. I don't like very young kimchee because it has a noticable sweetness and too little flavor for things like soup. Also when refrigerated very young it can get lightly carbonated, not an issue for cooking but if eating cold I don't like that fizzy flavor/texture.
I have all my ingredients ready to go and am really excited to try this! Thank you for the awesome video!
Great video / tutorial and my go to recipe, Thank you. I just made a new batch (first time using a E-Jen fermentation container). I don't have a big enough bowl for the 5lb batch so I used a Igloo cooler to mix and salt the cabbage.
I have tried this recipe and love it!! 😁🤩😍
I’m gonna try this recipe. I’m glad the rice paste and fish sauce isn’t necessary. I’ll try it with them also it definitely will try this recipe. It seems more pure. No cooking anything or adding sauces you may not have.
You both are great together! And I LOVE your kitchen!! I've always wondered how to make kimchee - now I'm excited to try!
I have eaten fresh kimchee once and really liked it. Now I can make it after watching this. Can't wait! But first I must look for the chilli powder here in Switzerland. Hopefully they have it at the Vietnamese grocers🤞
I enjoyed that so much! You two ladies are delightful! I've never made kimchee because I thought it was much more involved with special equipment for fermentation. I'm going to order some proper Korean chili pepper and get on it ASAP!
Oh my God, two beautiful women making nice kimchi🥰
Made me buy directly napa cabbage.
So this evening I’m going to process it into hopefully kimchi
Can't wait to make this! This video was so sweet, I could tell you both had so much fun!!
Both are adorable. Love the video. Thank you
Great video, thank you. You guys work so well together!
I’m not sure how - but I’m just discovering your channel, Julie! I’m so excited to see this - kimchee is my favorite! Thanks for sharing!
aww thanks Amy!!
I’m Ukrainian and I love kimchee!!! Thank you for sharing, now I can make my own any time 👍🏻👍🏻
awesome inspiration! Mahalo nui (huge thank you)
Wooow I'm gonna try it!
Both of us are sooo lovely 😍😍😍❤
Thank you for the video!!!❤
Will try your simple Kimchee recipe after our lockdown here in Manila. I'm so excited.
I follow you on facebook, didn't realise you were on here too. Love kimchee, one of those big jars would probably only last about a day in our house 😊 x
Hello! I just found your channel by searching for mustard covered pretzels and while looking at your channel I see you made kimchi.. I just tried that and holy cow it’s so delicious. I can’t wait to try and make my own after just watching your video. I’m in Texas, and new to this state, but I saw you wearing a Texas shirt in your pretzel video, and I was wondering where I can find a market to buy the cabbage that’s used in the kimchi that was made? 🤤🤤
The hard part, out here, is finding the Korean pepper and radish. I love fermented foods, including kimchi. I wonder if other pepper flakes can be used? I have a couple of different dehydrated large peppers, but I don't know what kind of pepper is used for Korean pepper.
im gonna try this but with lettuce since i dont like cabbage and leave the radish out also, it might not taste traditional the way im going to make it., but at least it'll be somewhat similar
I'm in the process of making this today! But I added too much pepper.. Is there a way I can turn it down without ruining it?
the only thing i can think of is maybe rinsing it off?
Is it very hot?
She is definitely okay using her hands. I would be a little squeamish. I like kimichee. Thanks for the video.