My Husband loved his "kimchi" and I began to as well. He would drive to another state twice a year to buy it from a Korean cook named Ms. Annie. He didn't trust any other "kimchi" When Ms. Annie learned of his death. She came to his last rites. And with her, his normal 6 jars of kimchi I went and got six months this year.. Because I understood why my Husband made that trip twice a year.. It wasn't just for that delicious dish of "kimchi".. But also it was a bridge between the two cultures. . Thank you for this video. Ms. Annie moved to Arizona with her Daughter last month. With these concise instructions, I'll be able to make my own "kimch" I have subscribed 🙇♀️
I was instantly moved to tears reading this heartfelt story because it expresses so well that food is way more than just sustenance - it is, in a very large way, nourishment for our soul.
What a beautiful story. What a good way to keep a tradition alive and to perhaps sense his presence. Hebrews 12:1 Jesus, Founder and Perfecter of Our Faith Therefore, since we are surrounded by so great a cloud of witnesses, let us also lay aside every weight, and sin which clings so closely, and let us run with endurance the race that is set before us,
I've been making mak kimchi monthly for about 5 years now, and this tip of using the rice and apple instead of the rice flour porridge is sheer genius! for sure going to try it on my next batch! also exciting to upgrade my kimchi box to the one with the inner vaccuum lid, as I imagine this will cut down on fridge aroma - my unenlightend-to-kimchi family will be most grateful too! 감사합니다
I need a big stainless steel bowl like that. How big is that bowl? That's one of the obstacles for me , having to divide it in several bowls. I checked on Amazon but I have no idea. I'm guessing a 20 or 30 quart bowl?
@@janetstephens6986 I was wondering about that, at first, but she did say she is using Korean salt. I'm sure is better then anything in America. They aren't know to have alot heart issues.
My husband is half Japanese. His mother got the recipe from her Korean friend and made it all the time. She showed me once how she made it, but I did not get the recipe before she passed away. I buy kimchi frequently for my husband from the Asian store but it is so hot and spicy I cannot eat it. I cannot wait to make this for him, that way I can make “fireball hot” for him and mild for me! Thank you so much.
@@gratefultammy There is a White Kimchi that is not spicy, but very delicious. It has lots of juice, bit different than the regular kimchi. You can even drink the juice too. You can google it and try it out.
Oh 아주머니! This is a beautiful recipe! My mother is Korean. It took me 40 years to like kimchi but now I absolutely love it! My mom and I always make huge batches, some to store and let ferment and some to give away or sell. I love fresh kimchi. We make enough to let ferment and once fermented, we make kimchi jjigae. 감사합니다 from Georgia! UPDATE: I showed my mom your video last night and she said, you want to make some kimchi this weekend? Before she could finish "weekend", I said YES! lol
I’m Turkish, and kimchi is something I simply can’t give up since I first tasted it! This recipe looks amazing. I’ll do it as soon as possible. Thanks!!
I’m a newcomer to kimchi, first introduced by my daughter in Australia, now I’m addicted, have everyday can’t get enough,along with sardines , a daily staple, after seeing this i will give it a go myself, thank you👍🇬🇧
@@mikayylaa22 try sardines in olive oil, i personally love king oscar sardines in olive oil (any brand will do but found this brand to be the best brand i could find locally) makes it so much easier to stomach if you’re a beginner!
I am a South Korean and have been living abroad for over 45 years. Recently I started making kimchi following several RUclipsrs. I have finally come to conclusion that your recipe reminds of the authentic kimchi tastes that I was familiar of when I lived in Korea. Your recipe made into my recipe box. Thank you so much!
I've made this following your instructions to the T and the Kimchi came out so delicious! My family thought I bought it from the grocery store. 😂 I just now finished making this again, and I've double the recipe since the first one is all gone within 3 days. 😋 Thank you so much for sharing your wonderful recipes! I can't wait to cook more of your recipes.
@@Crackerpussy1 Koran anchovy sauce. You'll see a photo if you scroll down to the fish sauce section here: www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
I learned how to make kimchi in Saigon,Vietnam in 1970 when I had Korean neighbors. I was hooked! I still make it today and it is one of my favourite foods. Excellent probiotic!
This is super helpful for a white lady new to making homemade kimchi. I got tired of paying 8 dollars for a small amount at the grocery when i eat it on literally everything. For 8 dollars, i can make a month's worth of daily kimchi servings. Glad to see that using an apple works since that's what i currently have in my fridge.
Thank you so much for your video and recipe!!! Your “small batch” method gave me the confidence to try making my own. I am nearly 72 and have gardened all my life. My wife cans tons of veggies. I help with green beans and canned a lot of sirloin roast chunks. I have only fermented sauerkraut (which was delicious), but I am now getting into fermenting small batches of vegetables. I went back to college later in life, and met a wonderful young Korean couple that came to the US to attend Bible College. Their parents came to visit once and the young couple had an open house with an authentic Korean buffet style meal. That was my introduction to kimchi and I was hooked for life! My only deviation from your recipient was to use dried shrimp instead of fermented ones, but the taste is still great. I subscribed to your channel after this video and look forward to future ones. Thanks again from a grateful new subscriber!
I’ve been binging your videos recently; the quality and content are top-notch. Thank you so much for sharing your recipes and cultural knowledge with us. I really enjoy learning about Korean culture through the food, and your kind nature and easy to follow steps make Korean cuisine accessible and approachable to so many. Thank you very much!
Thank you for your precise, easy Mak Kimchee video. I can't bring myself to eat store bought kimchee. Your receipe gave me the confidence to try and if its a success, I will have very happy grandchildren when they come to visit Halmee. Thank you again.
Very good instruction video. Thank you "Aunt" Ah Gee man nim I lived in Korea for 1-1/2 years. Ate Korean food everyday. learned to read , write and speak some Korean
Thank you for such an amazing detailed video, you are a great instructor/teacher. I have attempted to make kimchi so many times and bought so many books and follow so many videos and this is the first time i took a bite and can already tell its going to be my favorite. Thank you so much.
Finally a recipe that is really simple to make!! I have made Pa-Kimchi at home and this was next wish to try and make. Ty for sharing your recipes with us. It is so much appreciated :)
Excellent video. I've made kimchi a few times but your explanations for things really helped add understanding and confidence. Great tips, thank you! So glad I came across this video. I haven't made the late fall traditional version yet, but I know where to turn when I'm ready to try it out!
I’m fairly new to making kimchi and have just made my second batch. It taste different than my first batch but still tastes good. Thank you for such clear instructions!
I make your Nabak Kimchi all summer and eat it every day! I love it! I’ll make Baechu Kimchi again in the fall, but love the water kimchi in the hot weather!
Oh my gosh, I made this Wednesday and tried it today - it is phenomenal!!! I will 100% be making this regularly. It was my first time making kimchi and I will never buy store bought again. I used a pear as the fruit, omitted the shrimp (didn't have any) so added one extra spoon on fish sauce instead, and added some finely juillienned carrot for colour. Thank you so much sharing such an easy to follow video.
Thank for making it easy , my Korean mom past recently and I have so much questions on the food she made us unfortunately she didn’t write anything down and as I watch all these videos you bring my mom alive with your recipes. I know it not the same but it helps me navigate
Thank you, perfect timing too! I have a lonely head of Napa cabbage in the refrigerator. Only need to go purchase green onions now and I can make a new batch. Down to only one quart jar of kimchi in my refrigerator now.
I made a small batch of Kimchee a few years ago, and it was delicious. I left it at room temperature a bit too long, and it filled my home with a very strong Kimchee odor, which over stayed its welcome. The second batch I put in the fridge after 24hours and it fermented more slowly, keeping the odor confined to my fridge. Since then I have found a source of good kimchee, so I haven't made any in a while.
My dad learned how to make kimchi when he was stationed in Korea. I think this is the closest recipe to his that I've seen except he didn't like anything sweet in his. He also put Daikon in. I'm so happy I saw this because now I think I can confidently make kimchi very similar to his! It was probably my favorite dish he made!😊
Thank you for your video I love that Kimchi cabbage and always have my grandmother used to make it because my grandpa and her loved it but so did the kids,, thank you.
Ive been on the fence when it comes to making kimchi, but this lesson gives me so much confidence! There's a certain man I would love to impress and I can only hope mine will come out just as great! Thank you so much!! ❤
This was by far the best kimchi making video I have watched to make it easy! Thanks! I just bought supplies to make kimchi and felt a bit overwhelmed to start. This definitely helped put me at ease to try.
Glad to see you producing videos again. Love most Korean food, kimchi being in the top vegetable banchans. The small city in live in, about an hour NW of Atlanta, will soon have 3 Korean restaurants so I should be good for most dishes. I have introduced several of my friends to Korean food and we each have different favorites both entrees and banchans.
Hey fellow Georgian! I'm in Cataula, GA! Do you live near any H-Mart's? My closest H-Mart is in Riverdale, GA which is about 1 hour 15 minutes drive. I go there 3 to 4 times a year so when I go, I stock up to make the drive worth my while.
@@Jkcreswell The first H-Mart I was introduced to was the one in Riverdale and I have introduced H-Mart to a couple of friends. I usually hit the one on the eastside just inside the perimeter (Peachtree Industrial in Chamblee).
@@davidgiles5912 they have these Korean korokke in the bakery. They're labeled as "croquette". But, they are SOOOO good. It's dough filled with vermicelli noodles, vegetables, and I think minced meat. They are covered in breadcrumbs and deep fried.
Thank you so much for this recipe. I get overwhelmed with the starch to use and using cooked rice is brilliant since its a staple food in our house. Thank you so much for not making it complicated. Im gonna do this soon. ❤❤
The container I used is 5.2L (1.3 gallon), of which this batch only filled about 1/2. The next small size is 3.4L, which should be big enough for this small batch. The bigger size may be more useful in case you want to make a larger batch in the future. You never know..
Thank you for sharing this. I will get a kimchi container tomorrow and make this on the weekend. ❤. Thank you for explaining how long to ferment and also leave at room temp for a day. 감사합니다선생님! 아번 주말에 요리밥을 만들겠습니다. 그런데 저는 김치통에 대해 몰랐습니다. 내일 H-Mart에서 살 거얘요. Thank you teacher!
Wow! love the way you demonstrate, instructions are clear and precise you have supplied so much extra information, so thank you so much. from (New Zealand)
I began eating kimchi a few years ago when a nearby Japanese grocery store began carrying Korean kimchi. Being raised in Louisiana, we seasoned food with Cayenne Pepper, and added hot pepper sauces, like Tabasco. However, that didn't prepare me for the spicyness of Hot Korean Kimchi! I'm grateful there's Mild Korean Kimchi! Not only do I eat it regularly now, there are times I have a craving for it... or as the Cajun French in Louisiana say, l'envie. 'Mais, I have l'envie for Kimchi' I'm saving your video, making my own Kimchi would be an adventure in cooking! Thank you, from all of the Foodies that also love to cook and explore other cuisines!
So thankful for an articulate demonstration with incredible tips. I thoroughly enjoyed listening to you and am looking forward to trying to make. Thank you for sharing your knowledge it’s very much appreciated,
Thank you for making this video and the step by step instructions! I am Korean American too! I’m excited, we made it today and can’t wait to try tomorrow!! ❤
Tried this and it tastes amaaaazing. Thank you ma'am!! I am so grateful to you for doing this video. This recipe is so easy amd delicious. It has now become a crucial part of my diet. I will be making this for the rest of my life ❤❤
I am so glad I came across this video! I have been trying some side dish recipes from your blog lately and every one has turned out amazing. My boyfriend and I have made 포기김치 a few times now, but I have wanted to try making 막김치 to save a bit of time. I am very excited to follow this recipe soon, thank you! :)
After watching your video today, I made my very first kimchi tonight. Already taste good before I leave it in room temperature overnight. And it's quite easy. Thank you for the recepie.
I cannot thank you enough for this recipe, m'am ! As I am writing this comment, I just finished making your recipe (with the leftover rice and apple trick) and the final taste was amazing!!! After a first fail from someone else's recipe, this time it tasted exactly like the first time I tried and fell in love with kimchi 💖 Thank you, thank you, thank you, I will never try another recipe again and will only use this one 💖 From France, with love
Because I enjoyed success with your kimchi recipe that you shared and filmed outdoors, I have bought the plastic container that you used in this video, and will try making Mak kimchi using purple cabbage, and this recipe. I am very excited and appreciate your kind instructions very much. Thank you very much for sharing your wisdom and experiences with us! May all good things be yours!
Got the container. Made the Kimchi with half an apple. Ate every bit of it. My Korean food lovers at work were skeptical that a Sasquatch could make kimchi, until they tried it. Just made my second batch. Thank you! One note, is that you can buy gochugaru in powder or in flakes. Looks like you are using the flakes, but I bought the powder and it is great.
Hi can you please help me understand the “fermentation” part. She said to let the kimchi in the container sit outside for a day and then transfer to the fridge. But, do I need to let air out once in a while? How does it work 😭 thank you so much.
@@laeretria I left my container out to ferment for 4 days (average temp in my house around 72 degrees) until I was sure it was fermenting well. It's pretty obvious...the gas will either pop the little plug out of the inner lid or will push up the inner lid. Liquid will probably spill out of the little hole. Also when fermentation gets going the kimchi gets fragrant fast, and will fill your kitchen with fishy garlic smell when you pop the container top. So once the fermentation got cranked up after maybe two days, I just reset the inner lid flat a couple times a day, and put the plug back in. Don't push the lid down so far that juice comes out the hole. Then I put it into the fridge on the fourth day.
@@gplankca Im sorry for all the questions, but what do you mean with "reset the inner lid flat a couple times a day"? Thank you for answering and giving me all these tips.
Thank you for this video. It inspired n guided me to make my first batch of kimchi, successfully. I'm very grateful for your clear explanation about quick steps and substitutions. Eating kimchi every day ever since. Very healthy. God bless you n your family, Madam.
![Best KOREAN FOOD Tour Ever!! 33 Meals from Seoul to Busan! [Full Documentary]](http://i.ytimg.com/vi/RbpKkvlHYTw/mqdefault.jpg)
![Best KOREAN FOOD Tour Ever!! 33 Meals from Seoul to Busan! [Full Documentary]](/img/tr.png)
How patient she is in explaining every detail. Much appreciated!
My pleasure! Thank you for watching.
@@koreanbapsang6835Thank you kindly for sharing your recipe with us hi 👋 from 🇨🇦 😊😊😊😊
She's brilliant
@koreanbapsang6835 what can you use if you can't get napa cabbage
@@marielonergan1390 I really think it needs to be Nappa cabbage (a wombok).
So professional ! No stupid jokes that are not funny and no irritating stupid back ground music! All clearly understood..
😂😂
💐🌺🏵Yes, i agree. Her videos are well done!
My Husband loved his "kimchi" and I began to as well. He would drive to another state twice a year to buy it from a Korean cook named Ms. Annie. He didn't trust any other "kimchi" When Ms. Annie learned of his death. She came to his last rites. And with her, his normal 6 jars of kimchi
I went and got six months this year.. Because I understood why my Husband made that trip twice a year.. It wasn't just for that delicious dish of "kimchi".. But also it was a bridge between the two cultures. .
Thank you for this video. Ms. Annie moved to Arizona with her Daughter last month. With these concise instructions, I'll be able to make my own "kimch" I have subscribed 🙇♀️
I was instantly moved to tears reading this heartfelt story because it expresses so well that food is way more than just sustenance - it is, in a very large way, nourishment for our soul.
What a beautiful story. What a good way to keep a tradition alive and to perhaps sense his presence. Hebrews 12:1
Jesus, Founder and Perfecter of Our Faith
Therefore, since we are surrounded by so great a cloud of witnesses, let us also lay aside every weight, and sin which clings so closely, and let us run with endurance the race that is set before us,
I've been making mak kimchi monthly for about 5 years now, and this tip of using the rice and apple instead of the rice flour porridge is sheer genius! for sure going to try it on my next batch! also exciting to upgrade my kimchi box to the one with the inner vaccuum lid, as I imagine this will cut down on fridge aroma - my unenlightend-to-kimchi family will be most grateful too! 감사합니다
Thank you! Hope your next batch turns out great.
I just thought the same thing! Porridge is the most time consuming part and I kind of hate it whenever making kimchi. This shortcut is amazing
❤Absolutely agree with you )
Such an easy and good idea to use apple 🍎 and rice 🍚!!!
aQ😂❤
aQ😂❤
Kimchi is arguably the healthiest, most versatile dish ever created. You can practically eat it with and add it to any dish.
Yes!!
But it has too much salt. Salt is not good
I need a big stainless steel bowl like that. How big is that bowl? That's one of the obstacles for me , having to divide it in several bowls. I checked on Amazon but I have no idea. I'm guessing a 20 or 30 quart bowl?
@@janetstephens6986 I was wondering about that, at first, but she did say she is using Korean salt. I'm sure is better then anything in America. They aren't know to have alot heart issues.
@@janetstephens6986 the salt will dissolve during the fermentation and it should not to be salty....I use Himalayan salt
My husband is half Japanese. His mother got the recipe from her Korean friend and made it all the time. She showed me once how she made it, but I did not get the recipe before she passed away. I buy kimchi frequently for my husband from the Asian store but it is so hot and spicy I cannot eat it. I cannot wait to make this for him, that way I can make “fireball hot” for him and mild for me! Thank you so much.
Mild for me too 😊
@@gratefultammy There is a White Kimchi that is not spicy, but very delicious. It has lots of juice, bit different than the regular kimchi. You can even drink the juice too. You can google it and try it out.
Oh 아주머니! This is a beautiful recipe! My mother is Korean. It took me 40 years to like kimchi but now I absolutely love it! My mom and I always make huge batches, some to store and let ferment and some to give away or sell. I love fresh kimchi. We make enough to let ferment and once fermented, we make kimchi jjigae. 감사합니다 from Georgia!
UPDATE: I showed my mom your video last night and she said, you want to make some kimchi this weekend? Before she could finish "weekend", I said YES! lol
Sounds great!! Thank you!
you never allow some of the ingredients left at the bowl. it has no waste, i love that. the best.
Now THIS is a kimchi recipe that isn't labor-intensive. I will definitely try making this at home!
It really isn't. Can't wait for you to try it.
I will definitely be trying this. I luv kimchi. I'm a little addicted to kimchi. I luv to have with alot of my foods.
I’m Turkish, and kimchi is something I simply can’t give up since I first tasted it! This recipe looks amazing. I’ll do it as soon as possible. Thanks!!
Yeah its different than any others recipe
Enjoy making it!
I am a Guatemalan learning to make kimchi. I like Korean food. I love them.
I’m a newcomer to kimchi, first introduced by my daughter in Australia, now I’m addicted, have everyday can’t get enough,along with sardines , a daily staple, after seeing this i will give it a go myself, thank you👍🇬🇧
Great! Hope you enjoy it.
Hi, I would love to eat sardines, but it tastes horrible to me. Do you eat the sardines with kimchi?
@@mikayylaa22 try sardines in olive oil, i personally love king oscar sardines in olive oil (any brand will do but found this brand to be the best brand i could find locally) makes it so much easier to stomach if you’re a beginner!
I am a South Korean and have been living abroad for over 45 years. Recently I started making kimchi following several RUclipsrs. I have finally come to conclusion that your recipe reminds of the authentic kimchi tastes that I was familiar of when I lived in Korea. Your recipe made into my recipe box. Thank you so much!
I've made this following your instructions to the T and the Kimchi came out so delicious! My family thought I bought it from the grocery store. 😂
I just now finished making this again, and I've double the recipe since the first one is all gone within 3 days. 😋
Thank you so much for sharing your wonderful recipes! I can't wait to cook more of your recipes.
Oh very happy to hear that! Yay for doubling the recipe!! Thank you!
What kind of fish sauce did you make please? There are so many different ones out there. anchovy, crab, etc.
@@Crackerpussy1 Koran anchovy sauce. You'll see a photo if you scroll down to the fish sauce section here: www.koreanbapsang.com/korean-pantry-seasoning-ingredients/
I learned how to make kimchi in Saigon,Vietnam in 1970 when I had Korean neighbors.
I was hooked! I still make it today and it is one of my favourite foods.
Excellent probiotic!
This is super helpful for a white lady new to making homemade kimchi. I got tired of paying 8 dollars for a small amount at the grocery when i eat it on literally everything. For 8 dollars, i can make a month's worth of daily kimchi servings. Glad to see that using an apple works since that's what i currently have in my fridge.
even in Indonesia south east asia is also expensive, the other recipe i like is cucumber kimchi. a bit salty and not too sour.
💯 So happy to have access to this helpful recipe and demonstration!
You are welcome! It's great to see you getting started with making kimchi at home.
Thank you so much for your video and recipe!!! Your “small batch” method gave me the confidence to try making my own. I am nearly 72 and have gardened all my life. My wife cans tons of veggies. I help with green beans and canned a lot of sirloin roast chunks. I have only fermented sauerkraut (which was delicious), but I am now getting into fermenting small batches of vegetables. I went back to college later in life, and met a wonderful young Korean couple that came to the US to attend Bible College. Their parents came to visit once and the young couple had an open house with an authentic Korean buffet style meal. That was my introduction to kimchi and I was hooked for life! My only deviation from your recipient was to use dried shrimp instead of fermented ones, but the taste is still great. I subscribed to your channel after this video and look forward to future ones. Thanks again from a grateful new subscriber!
I’ve been binging your videos recently; the quality and content are top-notch. Thank you so much for sharing your recipes and cultural knowledge with us. I really enjoy learning about Korean culture through the food, and your kind nature and easy to follow steps make Korean cuisine accessible and approachable to so many.
Thank you very much!
Aww I'm delighted to hear that! Thank you so much!
Thank you for your precise, easy Mak Kimchee video. I can't bring myself to eat store bought kimchee. Your receipe gave me the confidence to try and if its a success, I will have very happy grandchildren when they come to visit Halmee. Thank you again.
oh nice!! Love happy grandma and happy grandchildren!
Very good instruction video. Thank you "Aunt" Ah Gee man nim
I lived in Korea for 1-1/2 years. Ate Korean food everyday. learned to read , write and speak some Korean
awesome!! Thank you!
Thank you for the cooking tips, I especially like the layering with salt water as you soak the cabbage.
You are so welcome! Thanks for watching!
I like her personality. So easy going and pleasant.
Me too she’s a doll❤
This was such a good video! Absolutely love how you explained the process!
Very good explanation of the different styles, and use of pear and rice. Thank you
Thank you! Glad to hear that.
Your voice is so soothing.. time of my grandma. 🙏🏽🙏🏽🙏🏽
I am so grateful for showing me how to do small batch of kimchi love your videos thank you so.much!❤
Thank you for such an amazing detailed video, you are a great instructor/teacher. I have attempted to make kimchi so many times and bought so many books and follow so many videos and this is the first time i took a bite and can already tell its going to be my favorite. Thank you so much.
I love how detailed you are about everything!! Definitely gonna try this!!
Thank you! Enjoy!!
@@koreanbapsang6835❤
Thank you. Watching from Canada. I'm going to make this tomorrow. You did a great job on your video. ❤
Thank you! Hope you enjoy it.
Finally a recipe that is really simple to make!! I have made Pa-Kimchi at home and this was next wish to try and make. Ty for sharing your recipes with us. It is so much appreciated :)
My pleasure 😊 Hope you try it soon!
Thank you for giving us the full details. I'm so amazed with using the rice instead of rice flour. Thank you !
@KennethAngelaAngelaPaPalo also you do not have to use rice at all. instead of it use more apple....
I love Kimchi. I could eat it everyday. You explained everything so well. Thank you for the great video. I will be making it this weekend.
Thank you! Hope you enjoyed making it.
Excellent video. I've made kimchi a few times but your explanations for things really helped add understanding and confidence. Great tips, thank you! So glad I came across this video. I haven't made the late fall traditional version yet, but I know where to turn when I'm ready to try it out!
Glad it was helpful! Hope you try it soon.
Very well explained,clearly enough anyone can follow the recipe, thank you so much and your efforts…❤😊🙏🏻
My pleasure 😊 Thank you!!
I’m fairly new to making kimchi and have just made my second batch. It taste different than my first batch but still tastes good. Thank you for such clear instructions!
Great!
I make your Nabak Kimchi all summer and eat it every day! I love it! I’ll make Baechu Kimchi again in the fall, but love the water kimchi in the hot weather!
Water kimchi is perfect for summer! Thank you!
Awesome. You are great at explaining how to make your recipes
Thank you so much 🙂
Thank you so much for sharing your recipe of a very simple kimchi yet so appetizing.
My pleasure 😊 Hope you try it soon.
Oh my gosh, I made this Wednesday and tried it today - it is phenomenal!!! I will 100% be making this regularly.
It was my first time making kimchi and I will never buy store bought again. I used a pear as the fruit, omitted the shrimp (didn't have any) so added one extra spoon on fish sauce instead, and added some finely juillienned carrot for colour. Thank you so much sharing such an easy to follow video.
Thank for making it easy , my Korean mom past recently and I have so much questions on the food she made us unfortunately she didn’t write anything down and as I watch all these videos you bring my mom alive with your recipes. I know it not the same but it helps me navigate
I’m so sorry for your loss, but I’m glad my recipes help you reconnect with your mom’s cooking.
Thank you Maam
You're welcome!
The procedure are very simple and clear. I'll try.
Thank you so much!
Thank you, perfect timing too! I have a lonely head of Napa cabbage in the refrigerator. Only need to go purchase green onions now and I can make a new batch. Down to only one quart jar of kimchi in my refrigerator now.
Great! Yes, it's time for another batch for you.
The most detailed video about making kimchi that i’ve ever seen. Thank you
Thanks! I'm glad you found it helpful!
Thank you so much for sharing the kimchi recipe. I am absolutely gonna make some.
You're welcome! Enjoy!
Brava, Thank You.
Thank you too!
Always excited to see your videos!!
Thank you!
Wow- I am impressed and love your tutorial! I saved your vid to my collection and will be making this for dinner over the weekend. Thanks loads!
Awesome! Thank you!
I made a small batch of Kimchee a few years ago, and it was delicious. I left it at room temperature a bit too long, and it filled my home with a very strong Kimchee odor, which over stayed its welcome. The second batch I put in the fridge after 24hours and it fermented more slowly, keeping the odor confined to my fridge. Since then I have found a source of good kimchee, so I haven't made any in a while.
This tip of using cooked rice and apple is brilliant! Thank you
My dad learned how to make kimchi when he was stationed in Korea. I think this is the closest recipe to his that I've seen except he didn't like anything sweet in his. He also put Daikon in. I'm so happy I saw this because now I think I can confidently make kimchi very similar to his! It was probably my favorite dish he made!😊
Thank you for your video I love that Kimchi cabbage and always have my grandmother used to make it because my grandpa and her loved it but so did the kids,, thank you.
Hope you try making it yourself!
Very special and make me happy
Nice video, clear instructions, and a delicious result. I just finished making my second batch with this recipe.
Ive been on the fence when it comes to making kimchi, but this lesson gives me so much confidence! There's a certain man I would love to impress and I can only hope mine will come out just as great! Thank you so much!! ❤
You can do it!
❤🎉Much appreciated.Thanks for sharing
You are so welcome
I LOVE GARLIC and oysters in my kim chee!!!!
❤👍👍👍👍 Thanks Korean Bapsang..
You're welcome!
That‘s exactly what I was looking for! Thank you very much!
Glad I could help! Thanks for watching!
I always make my kimchi exactly like this 😊
Thank you, the instruction to substitute rice with apple when necessary is really useful and I haven't seen it before! This is a great video!
Glad it was helpful! Thank you!
우왕~언니!!
김치에 갓지은 밥,, 먹고 싶어요~ㅎ
잘 지내시죠?ㅎ
오 반갑고 고마워용!
This was by far the best kimchi making video I have watched to make it easy! Thanks! I just bought supplies to make kimchi and felt a bit overwhelmed to start. This definitely helped put me at ease to try.
Glad it was helpful!
Glad to see you producing videos again. Love most Korean food, kimchi being in the top vegetable banchans. The small city in live in, about an hour NW of Atlanta, will soon have 3 Korean restaurants so I should be good for most dishes. I have introduced several of my friends to Korean food and we each have different favorites both entrees and banchans.
3 new Korean restaurants sound exciting!
Hey fellow Georgian! I'm in Cataula, GA! Do you live near any H-Mart's? My closest H-Mart is in Riverdale, GA which is about 1 hour 15 minutes drive. I go there 3 to 4 times a year so when I go, I stock up to make the drive worth my while.
@@Jkcreswell The first H-Mart I was introduced to was the one in Riverdale and I have introduced H-Mart to a couple of friends. I usually hit the one on the eastside just inside the perimeter (Peachtree Industrial in Chamblee).
@@davidgiles5912 they have these Korean korokke in the bakery. They're labeled as "croquette". But, they are SOOOO good. It's dough filled with vermicelli noodles, vegetables, and I think minced meat. They are covered in breadcrumbs and deep fried.
I'm a big kimchi fan, i'll be trying this one out hopefully soon!
Enjoy!
Long time no see welcome back
Thank you!
Thank you so much for this recipe. I get overwhelmed with the starch to use and using cooked rice is brilliant since its a staple food in our house. Thank you so much for not making it complicated. Im gonna do this soon. ❤❤
You're welcome! Hope you enjoy making kimchi.
Beautifully explained thank you so much, I'm definitely going to make this 🤗🤗🤗🤗🤗
How much volume needs this much cabbage? I am about to order one of these containers.
The container I used is 5.2L (1.3 gallon), of which this batch only filled about 1/2. The next small size is 3.4L, which should be big enough for this small batch. The bigger size may be more useful in case you want to make a larger batch in the future. You never know..
Thank you for sharing this. I will get a kimchi container tomorrow and make this on the weekend. ❤. Thank you for explaining how long to ferment and also leave at room temp for a day. 감사합니다선생님! 아번 주말에 요리밥을 만들겠습니다. 그런데 저는 김치통에 대해 몰랐습니다. 내일 H-Mart에서 살 거얘요. Thank you teacher!
Great! Enjoy!
what can i use instead of fish sauce ?
regular soya sauce will do just fine for a vegetarian kimchi.
You’re amazing for teaching this!!! Fantastic teacher!!! Thank you so much!!!🙏🏼
You are so welcome! Thanks for the generous words!!
What can we replace the shrimp with?
Bigger shrimp
Red miso/Miso
It's ok.f u don't put.
She said to use Korean soup soy sauce instead if you are vegan
감사합니다 😋
Love the sound when you cut the cabbage in half. Very nice :D
Thank you 😋
Such an easy recipe and the explanation is very clear and her voice so calming.
Thank you so much 🙂
Thank you for great process kimchi making. Bless you!
Made this - my first Korean dish. Absolutely delicious. I added 1C of the red pepper. Mmm mmmm mmmm
Great job!
I love how you chop your cabbage. Very safe! Some of your viewers might like an explanation as a video.
Wow! love the way you demonstrate, instructions are clear and precise you have supplied so much extra information, so thank you so much. from (New Zealand)
Thanks! Glad you found it helpful.
Look good maybe I'll make it fory Korean church friends. Thanks for the recipes.
You're welcome! Enjoy!
Дякую, корейська мама, за такий гарний рецепт😊
Cara signora le scrivo dal Italia, complimenti per la spiegazione.devo assolutamente provare a prepararlo anche io . grazie mille
Thsnk you good video
I began eating kimchi a few years ago when a nearby Japanese grocery store began carrying Korean kimchi.
Being raised in Louisiana, we seasoned food with Cayenne Pepper, and added hot pepper sauces, like Tabasco.
However, that didn't prepare me for the spicyness of Hot Korean Kimchi!
I'm grateful there's Mild Korean Kimchi!
Not only do I eat it regularly now, there are times I have a craving for it... or as the Cajun French in Louisiana say, l'envie.
'Mais, I have l'envie for Kimchi'
I'm saving your video, making my own Kimchi would be an adventure in cooking!
Thank you, from all of the Foodies that also love to cook and explore other cuisines!
Korean chili peppers come in different spicy levels too. Look for mild or medium spicy gochugaru. Hope you try making it soon.
So thankful for an articulate demonstration with incredible tips. I thoroughly enjoyed listening to you and am looking forward to trying to make. Thank you for sharing your knowledge it’s very much appreciated,
Thank you so much! I hope you enjoy making it.
Great tutorial! Thank you for sharing this simple recipe. Looks absolutely delicious 🙏🙂
Thank you for making this video and the step by step instructions! I am Korean American too! I’m excited, we made it today and can’t wait to try tomorrow!! ❤
Great! Hope you enjoy it!
Very nice sharing ❤❤
Tried this and it tastes amaaaazing. Thank you ma'am!! I am so grateful to you for doing this video. This recipe is so easy amd delicious. It has now become a crucial part of my diet. I will be making this for the rest of my life ❤❤
So happy to hear that! Thank you!
I am so glad I came across this video! I have been trying some side dish recipes from your blog lately and every one has turned out amazing. My boyfriend and I have made 포기김치 a few times now, but I have wanted to try making 막김치 to save a bit of time. I am very excited to follow this recipe soon, thank you! :)
After watching your video today, I made my very first kimchi tonight. Already taste good before I leave it in room temperature overnight. And it's quite easy. Thank you for the recepie.
What a delightful lady. I used to live in Suwon and miss eating kimchi. I now know the steps to start making it. Thank you.
I cannot thank you enough for this recipe, m'am ! As I am writing this comment, I just finished making your recipe (with the leftover rice and apple trick) and the final taste was amazing!!! After a first fail from someone else's recipe, this time it tasted exactly like the first time I tried and fell in love with kimchi 💖 Thank you, thank you, thank you, I will never try another recipe again and will only use this one 💖
From France, with love
Wonderful! I'm so glad it turned out amazing for you. Thank you for trying out and for the feedback!
Excellent Presentation
Thank you!
Because I enjoyed success with your kimchi recipe that you shared and filmed outdoors, I have bought the plastic container that you used in this video, and will try making Mak kimchi using purple cabbage, and this recipe. I am very excited and appreciate your kind instructions very much. Thank you very much for sharing your wisdom and experiences with us! May all good things be yours!
Got the container. Made the Kimchi with half an apple. Ate every bit of it. My Korean food lovers at work were skeptical that a Sasquatch could make kimchi, until they tried it. Just made my second batch. Thank you!
One note, is that you can buy gochugaru in powder or in flakes. Looks like you are using the flakes, but I bought the powder and it is great.
Hi can you please help me understand the “fermentation” part. She said to let the kimchi in the container sit outside for a day and then transfer to the fridge. But, do I need to let air out once in a while? How does it work 😭 thank you so much.
Gochugaru comes in fine powder usually for making gochujang. For kimchi making, Koreans typically use flakes.
@@laeretria I left my container out to ferment for 4 days (average temp in my house around 72 degrees) until I was sure it was fermenting well. It's pretty obvious...the gas will either pop the little plug out of the inner lid or will push up the inner lid. Liquid will probably spill out of the little hole. Also when fermentation gets going the kimchi gets fragrant fast, and will fill your kitchen with fishy garlic smell when you pop the container top.
So once the fermentation got cranked up after maybe two days, I just reset the inner lid flat a couple times a day, and put the plug back in. Don't push the lid down so far that juice comes out the hole. Then I put it into the fridge on the fourth day.
@@gplankca Im sorry for all the questions, but what do you mean with "reset the inner lid flat a couple times a day"? Thank you for answering and giving me all these tips.
Thank you! I have just had my first taste of kimchi and want to try this at home. You have inspired me.
Wonderful! Hope you try it soon!
Easy recipe to follow Thank you
Thank you for this video. It inspired n guided me to make my first batch of kimchi, successfully. I'm very grateful for your clear explanation about quick steps and substitutions. Eating kimchi every day ever since. Very healthy. God bless you n your family, Madam.
Thank you for sharing this recipe. I'll try it the upcoming weekend.
Enjoy!!