Hi Jia Choi, I made this kimchi recipe at home and my family loved it! I made some little changes as well: 1) I used artificial vinegar as I don't have rice vinegar. The taste was still good. 2) I found that the amount of coarse salt for the brine made the cabbage too salty when I tasted a little bit of it, so I had to wash it many more times to reduce the saltiness than the video 😅 Only then I mixed it with the sauce 3) I also fermented it for 2 days in room temperature as I'm looking for the health benefits from the probiotics. Turned out great 👍 Thank you! ❤
Thank you for the feedback. The amount of salt used in kimchi may change a bit depending on what type of salt you used. I like the idea of tasting it and reducing the salt and washing the cabbage enough. Great job!
Chef Jia Choi,you are absolutely an amazing coiking instructor. Your proceedung with the presentation, with every single detail properly explain. Thank you. This non spicy cabbage kimchi should classified as a Western Salad
I just found your website and watched your video. Every time I buy it in the food store. I bring it home. I taste it and throw it away. I like yours it’s non-spicy and it’s simple to make it according to your instructions. I will be buying my cabbage. I did see your response to somebody about fermenting it at room temperature since I am looking for health fermented kimchi I will follow those directions. You said 1 to 2 days at room temperature depending on the temperature. Am I looking for bubbles or am I looking for a sour taste? Thank you very much. Can’t wait to look at the rest of your videos!
This kimchi doesn't require long fermentation. I like the refreshing taste. Let it starts the fermentation at room temperature for about 1 day. Then put it in the refrigerator. Don't wait until bubbles or sour taste. : )
My favorite Korean side dish that I am afraid to make from scratch. You made it look so easy. I will follow you and try to make this dish...Chef Mack Daddy
ive just made this for the second time and works out well everytime I've tried loads of types of kimchi and this has to be my favourite recipe the bell pepper gives it a really nice fresh taste i did not chop the nappa cabbage up i made it pogi style❤ thank you jia😊
This looks and sounds delicious and I want to make it. But it seems like the fermetation part was left out. Isn't the fermentation the part that makes Kimchee so special?
Lovely kimchi recipe and I like how you simplified it. I just have one question please, how much salt did you put for half cabbage, is it half cup? Where do I store it in the fridge or out the fridge? Thank you so much 🌺🌸
Hello! I add 10% of salt to the cabbage weight. If you're using 600g of cabbage, sprinkle 60g of coarse salt, and it'll brine well. After making kimchi, put it in room temperature for 6 hours then place it in a refrigerator. : )
thank you for the beautiful and simple recipe.. i am going to the store right now ♥... ps - i once knew a woman from South Korea .. she is the most amazing woman and as a bonus, she made kimchi for me.. miss her
I'm addicted already 😍 I saw another recipe for non spicy kimchi but didn't follow it as it is , changed a little in it and told my self I didn't make the original thing 😕 then found your video and you just make something I was going to make , I watched two videos and was confused a little , was there radish in the sauce or not ? Didn't use what I bought the discovered that one recipe have them chopped , the other have them in the sauce , yours don't have them 😁
There're lots of different recipes for kimchi and they taste all different. For this type of kimchi, I didn't add radish. It's simple to make and refreshing! : )
@@JiaChoiChef I liked the first one I made and so excited to follow your recipe 😍 , from the videos I have watched I came to learn there are many different recipes
The time for the fermentation may vary depending on the room temperature and you taste. Yes, you may ferment it for a day or two days, and then put in a refrigerator. : )
@JiaChoiChef thank you so much me and my daughter are trying to eat more fermented food. I have enjoyed kimchi since I was a kid. My best friend growing up was Korean.
It's better to let it start fermenting at room temperature. Allow it to sit at room temperature (15 to 22 degrees Celsius or 59 to 71.6 degrees Fahrenheit) for at least 6 hours. Fermentation may not easily start in the fridge because it's too cold. : )
I haven't tried it using bokchoy but I believe it will work well. I recommend brining the bok choy with less salt (using coarse salt, about 5% of the bok choy's weight) and for a shorter duration (about 30 minutes), as bok choy leaves are softer. I hope you create a delicious bok choy kimchi! :)
Technically not vegan if you are using honey, but it should be easy to substitute with agave sirup or something similar. Thanks for the recipe, will try it out :)
Hello, thank you for the great Video❤. I have a question: I can not eat garlic, onion only a little or (soy sauce, at least it's in the original Kimchi) because I'm Histamine intolerant. Can I just do it without those ingredients? So for the summer version, no garlic and less onion? Thank you so much☺️
Kimchi that is eaten in the temple in Korea is made without garlic and onion but still tastes great. So you may make it as you mentioned but make sure to season your kimchi well, to fit you taste and keep in the fridge for about 3 days before eating! : )
I've never tried it. I would use red bell pepper because it would look more like kimchi. If you happen to try with yellow one please let me know how it came out. I am very curious about it : )
@@JiaChoiChef sorry for asking again but can we skip the paprika powder if we want 100% non-spicy Kimchi but still remain the red/orange color since paprika powder still spicy? Pls answer me thx
I don't ferment it for a few days. Just put in a room temperature for a half day and then refrigerate it. This salad doesn't have to be fermented. I like to eat as fresh kimchi!
@@stan_Jesus_for_live_longer Yes you can, you have to know the basic of kimchi 1. The salted Vegetables 2. The side vegetables (green onion, chives, Daikon, etc) 3. The spices (garlic, ginger, onion) 4. The seasoning (fish sauce/salted shrimp, chilies, sugar) 5. The booster (sweet apple or pear, starch porridge, syrup, etc) Even the north Korean version is often to use semi dried salted fish like anchovy, shrimp, etc
It depends on the room temperature. If it's below 10 celsious degrees brine it for about 45 minutes, until the cabbage wilts a bit. I hope you make it successfully. I eat this kimchi like salad, even with pasta and steak. : )
Oh, I don't know..... maybe use a paprika that is less spicy then? There is a way to test the spice level of a paprika. It involves two complex pieces of culinary equipment called your tongue and brain. The tongue collects the sample and sends information to the brain where it is processed. Simply place a small sample of a paprika on the tongue, then wait and see if a pain level is registered by the brain. Quite a reliable way of gauging spice levels!
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
Never thought of makin kimchi with bell pepper gonna try this recipe
Amazing and simple, I don’t eat spicy and I want to try kimchi. Thank you a lot 😊
Me too… i have been looking for a non spicy version for so long😅
Hi Jia Choi, I made this kimchi recipe at home and my family loved it! I made some little changes as well:
1) I used artificial vinegar as I don't have rice vinegar. The taste was still good.
2) I found that the amount of coarse salt for the brine made the cabbage too salty when I tasted a little bit of it, so I had to wash it many more times to reduce the saltiness than the video 😅 Only then I mixed it with the sauce
3) I also fermented it for 2 days in room temperature as I'm looking for the health benefits from the probiotics.
Turned out great 👍 Thank you! ❤
Thank you for the feedback. The amount of salt used in kimchi may change a bit depending on what type of salt you
used. I like the idea of tasting it and reducing the salt and washing the cabbage enough. Great job!
@@JiaChoiChef I see! I will keep that in mind 😄 Thank you, it was a fun experiment 😆
I saw some people salted their cabbage for only 30 mins. And this lady's recipe did it for an hour, maybe because her cabbage was a lot of bigger.
@@rikimaruroshi1498 Oh! That's a good tip, thank you👍
This is the recipe I was looking for; less spicy and very easy to make with the ingredients I have. Thank you!
며느리가 한국인이 아니라 맵지않은 김치를 원했는데 영어로 잘 설명이 되어서 좋군요. 감사합니다.
제 친척이 역류성 식도염 때문에 매운 김치를 못 드시는데 이 김치는 좋아하세요. 샐러드처럼 드실 수 있는 김치에요 ^ ^
I've always made kimchi one way but ive never thought of making it this way looks so yummy love jia choi i could watch all day❤
Chef Jia Choi,you are absolutely an amazing coiking instructor. Your proceedung with the presentation, with every single detail properly explain. Thank you. This non spicy cabbage kimchi should classified as a Western Salad
Thank you! The making process is almost the same as kimchi. and just like kimchi, it tends to get even more delicious as it ages. : )
I think western people would disagree lol
Your recipes are the best and very well presented and explained.
Thank you! : )
Thanks❤
I just found your website and watched your video. Every time I buy it in the food store. I bring it home. I taste it and throw it away. I like yours it’s non-spicy and it’s simple to make it according to your instructions. I will be buying my cabbage. I did see your response to somebody about fermenting it at room temperature since I am looking for health fermented kimchi I will follow those directions. You said 1 to 2 days at room temperature depending on the temperature. Am I looking for bubbles or am I looking for a sour taste? Thank you very much. Can’t wait to look at the rest of your videos!
This kimchi doesn't require long fermentation. I like the refreshing taste. Let it starts the fermentation at room temperature for about 1 day. Then put it in the refrigerator. Don't wait until bubbles or sour taste. : )
Thank you very much for taking the time to respond to me!❤
Absolutely delicious Korean cuisine 😋🤤🖐 thank you 😋🇰🇷✌
My favorite Korean side dish that I am afraid to make from scratch. You made it look so easy. I will follow you and try to make this dish...Chef Mack Daddy
I love jias recipes❤
So glad I found this, really want to make it!
Thank you for sharing love it less spicy great will make this soon.
ive just made this for the second time and works out well everytime I've tried loads of types of kimchi and this has to be my favourite recipe the bell pepper gives it a really nice fresh taste i did not chop the nappa cabbage up i made it pogi style❤ thank you jia😊
Wow, you made it using the whole cabbage? That sounds great! I should try making it that way too. Thanks for the comment! :)
@@JiaChoiChef try it tastes so good😁
I’ll make this today! Thank you Jia!
I love your cooking classes :)
I like this version of kimchi. Will try to do it. Thanks for sharing.
한국에선 보통 아기김치용로 많이 만드는 안 매운 김치네요 ㅎㅎ 동치미같이 달달 상큼한 맛일까요? ㅏ
아기들도 먹기 좋겠네요. 실은 매운걸 잘 못 드시는, 위장이 약하거나 연세드신 어르신들이 많이 좋아하는 김치에요. 저는 평소에도 자주 만들어 먹는답니다. 어떤 음식이랑도 잘 어울려서 인기있는 메뉴 중 하나에요 ^ ^
This looks and sounds delicious and I want to make it. But it seems like the fermetation part was left out. Isn't the fermentation the part that makes Kimchee so special?
This kimchi is not a fermented version. I don't ferment summer kimchi. Not all kimchi necessarily needs to be fermented.
@@JiaChoiChef TY
Thank you.. So much.. How long would it last? And how can I keep it for a long period of time
It would last up to 3 weeks. : )
Lovely kimchi recipe and I like how you simplified it. I just have one question please, how much salt did you put for half cabbage, is it half cup? Where do I store it in the fridge or out the fridge? Thank you so much 🌺🌸
Hello! I add 10% of salt to the cabbage weight. If you're using 600g of cabbage, sprinkle 60g of coarse salt, and it'll brine well. After making kimchi, put it in room temperature for 6 hours then place it in a refrigerator. : )
thank you for the beautiful and simple recipe.. i am going to the store right now ♥...
ps - i once knew a woman from South Korea .. she is the most amazing woman and as a bonus, she made kimchi for me.. miss her
You were lucky to meet her! : )
@@JiaChoiChef indeed I was and I wish I never let her go… 🌻❤️
I'm addicted already 😍
I saw another recipe for non spicy kimchi but didn't follow it as it is , changed a little in it and told my self I didn't make the original thing 😕 then found your video and you just make something I was going to make , I watched two videos and was confused a little , was there radish in the sauce or not ? Didn't use what I bought the discovered that one recipe have them chopped , the other have them in the sauce , yours don't have them 😁
There're lots of different recipes for kimchi and they taste all different. For this type of kimchi, I didn't add radish. It's simple to make and refreshing! : )
@@JiaChoiChef
I liked the first one I made and so excited to follow your recipe 😍 , from the videos I have watched I came to learn there are many different recipes
I love any kind of kimchi. This recipe sounds delicious. Thank you for sharing.
I will try this. I need kimchi for extra probiotics but I can't get the spicy one due to my gastritis.
Can i use normal water instead of vegetables broth?
Yes! But using vegetable broth makes this kimchi taste better : )
Love it! I was wondering if you can let it ferment for more than 6hrs? Or is that an absolute nono?
The time for the fermentation may vary depending on the room temperature and you taste. Yes, you may ferment it for a day or two days, and then put in a refrigerator. : )
Can i use Himalayan pink salt
I have never tried it with pink salt, but why not! What a luxurious kimchi! : )
I was wondering do you leave it on the counter like regular kimchi?
Yes, but not for too long. I leave it in room temperature for about half day and then put in the refrigerator : )
@JiaChoiChef thank you so much me and my daughter are trying to eat more fermented food. I have enjoyed kimchi since I was a kid. My best friend growing up was Korean.
I'll try making them but in smaller serving! ^^
Can you let this ferment in fridge for it to last longer. If I do this do I have to add something to it?
It's better to let it start fermenting at room temperature. Allow it to sit at room temperature (15 to 22 degrees Celsius or 59 to 71.6 degrees Fahrenheit) for at least 6 hours. Fermentation may not easily start in the fridge because it's too cold. : )
Can I Can this kim chi to save for down the road?
Kimchi looks amazing. I was wondering if one can substitute the napa cabbage with the red cabbage just for a change maybe?
I think you may. Just make sure to brine the red cabbage well, to have a crunchy nice texture. The color might look great! : )
@@JiaChoiChef thanks 🙂
💚💚💚Thank you very much Chef! I will replace honey by sugar and use appel cider vinegar, hope it's ok :)
It'll taste great!
Can one use bokchoy instead? Have lots growing at home
I haven't tried it using bokchoy but I believe it will work well. I recommend brining the bok choy with less salt (using coarse salt, about 5% of the bok choy's weight) and for a shorter duration (about 30 minutes), as bok choy leaves are softer. I hope you create a delicious bok choy kimchi! :)
Technically not vegan if you are using honey, but it should be easy to substitute with agave sirup or something similar. Thanks for the recipe, will try it out :)
Does kimchi have a strong garlic taste and/or strong Onion taste?
It'll taste a bit strong when is just made but it'll tone down gradually. You may reduce garlic if you want. : )
How long can you keep it in the refrigerator ?
I normally keep it for about 2 weeks. : )
How long is this good for in the fridge
I normally stored it for almost a month. : )
Hello, thank you for the great Video❤. I have a question: I can not eat garlic, onion only a little or (soy sauce, at least it's in the original Kimchi) because I'm Histamine intolerant. Can I just do it without those ingredients? So for the summer version, no garlic and less onion? Thank you so much☺️
Kimchi that is eaten in the temple in Korea is made without garlic and onion but still tastes great. So you may make it as you mentioned but make sure to season your kimchi well, to fit you taste and keep in the fridge for about 3 days before eating! : )
Can you use sea salt?
Sea salt instead of fish sauce? Yes but it might lack flavor : )
This may or may not be a stupid question but could I add ssam jang to this as well?
No ssamjang is not used for kimchi😔
No ssamjang is not used in kimchi : )
Ive just made this but with fish sauce intstead of kelp broth as im not vegan well some days i am 😊😊
It sounds delicious! It was a smart twist. : )
I dont have cold water option on my sink, can i rinse it with nirmal temperature water instead?
Sure!😃
@@JiaChoiChef thanks!!
May I know how many ml is yr stock?
I used 200 ml : )
May I know how long to ferment the kimchi and let it be ready to eat?
This kimchi doesn't need to be fermented. I put in room temperature for about 2 hours and then refrigerate it. Eat from next day!
Can we use paprika/orange bell pepper to radish Kimchi (both Kkakdugi and pony tail) and Green onion Kimchi, pls answer me tnx
I've never tried it. I would use red bell pepper because it would look more like kimchi. If you happen to try with yellow one please let me know how it came out. I am very curious about it : )
@@JiaChoiChef oh thanks
@@JiaChoiChef sorry for asking again but can we skip the paprika powder if we want 100% non-spicy Kimchi but still remain the red/orange color since paprika powder still spicy? Pls answer me thx
@@stan_Jesus_for_live_longer paprika isn't spicy as its made from capsicum
Is this Kimchi fermented ?
This version of kimchi is not a fermented version : )
How long can i store kimchi after making it?
I would say 3 weeks in a refrigerator. : )
You don't keep the kimchi tightly in jars for a few days to let it ferment?
I don't ferment it for a few days. Just put in a room temperature for a half day and then refrigerate it. This salad doesn't have to be fermented. I like to eat as fresh kimchi!
I was looking for this I really want to eat kimchi but I cannot eat spicy thanks there is a way to make it without out spicy ❤❤
chef jia, the 2 red paprikas are also known as red bell peppers :)
You are right! I should have said bell peppers. We call these peppers paprika in Korea and it's Konglish(Korean English). : )
It's okay we don't put a rice vinegar bc I think it's very smell bad if has vinegar
You can try. It’s very small amount of vinegar so you won’t smell or taste it. Give it a try!😊
@@JiaChoiChef oh yeah thank you
@@JiaChoiChef but it's okay if we skip the vinegar? Also we can put pearl or apple instead?
@@JiaChoiChef also can we do the non-vegan version of this Paprika Kimchi and can we put atleast a lil bit of salt shrimp and fish sauce?
@@stan_Jesus_for_live_longer Yes you can, you have to know the basic of kimchi
1. The salted Vegetables
2. The side vegetables (green onion, chives, Daikon, etc)
3. The spices (garlic, ginger, onion)
4. The seasoning (fish sauce/salted shrimp, chilies, sugar)
5. The booster (sweet apple or pear, starch porridge, syrup, etc)
Even the north Korean version is often to use semi dried salted fish like anchovy, shrimp, etc
How long does this kimchi last?
Two to three weeks!
May I know the shelf life of this Kim chi?
I normally consume this kimchi in 2 weeks : )
can i brine the cabbage for 30 minutes? i accidentally make the sauce too much, now i wanna add the cabbage only
It depends on the room temperature. If it's below 10 celsious degrees brine it for about 45 minutes, until the cabbage wilts a bit. I hope you make it successfully. I eat this kimchi like salad, even with pasta and steak. : )
@@JiaChoiChef thank you:)
the ginger woul make it way to hot for me was looking for mild
Ginger adds flavor to this kimchi but if you don't like it you may omit it : )
How is this non spicy, every red paprika is different and can vary in spice, there isn’t a way to know if it is spicy or not.
I used red bell pepper which is not spicy. If you really don't want it spicy omit the smoked paprika powder : )
Oh, I don't know..... maybe use a paprika that is less spicy then?
There is a way to test the spice level of a paprika. It involves two complex pieces of culinary equipment called your tongue and brain. The tongue collects the sample and sends information to the brain where it is processed.
Simply place a small sample of a paprika on the tongue, then wait and see if a pain level is registered by the brain.
Quite a reliable way of gauging spice levels!
キャベツと、あるが？？此れは白菜ですよね！！韓国ではキャベツも白菜もいっしょくたですかね？？確かにキャベツのキムチも作りますけど？的確な、表記して下さい！！！！
Yes, this is napa cabbage kimchi!
if I don't have that type of garbage?😅
No worries. You may use round cabbage, which is the most common one! : )
@@JiaChoiChef ,thanks!