Kimchi Making Questions ANSWERED! YOU NEED TO WATCH THIS Kimchi Making Q & A Tutorial
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- čas přidán 19. 06. 2024
- #kimchi #kimchirecipe #koreanfood
If you are making kimchi at home, you probably have a long list of questions about the kimchi making process and how to store and ferment your kimchi. Today, I'm going to do my best to provide answers to so many of your EXCELLENT questions regarding homemade kimchi.
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00:00 Introduction 오프닝/인삿말
01:47 Napa Cabbage BaeChu 배추 & Substitution
02:35 Salt Brining
02:57 Why can't I use table salt?
03:56 Fish Sauce & Salt Fermented Shrimp 멸치액젓 & 새우젓
05:01 Vegan Kimchi
05:41 Korean Red Pepper Flakes GoChuGaRu 고춧가루
07:01 Can I use GoChuJang? NO!
07:20 Why does my kimchi look brownish?
08:39 Sugar or Plum Syrup MaeSilChung 매실청
09:26 MUST-HAVE Vegetable: Korean Radish & Substiution
10:40 Korean pear substitution
10:59 Starch Gravy Pul 풀
11:48 Upgrade Options
12:48 Kimchi Storage & Fermentation
16:10 What is KimJang 김장?
17:17 Do I need to burp my kimchi container?
18:50 Why is there brownish goop on the wall of my container?
19:49 Ingredients that Koreans NEVER use to make Kimchi with
20:17 Can I freeze my Kimchi paste?
20:27 Can I use the leftover kimchi juice to make more kimchi with?
21:27 Kimchi is 100% Uniquely KOREAN
🌶Korean red pepper botanical name: Capsicum Annuum
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Helen
Korean food, Korean cooking, Korean cuisine, napa cabbage kimchi, baechu kimchi, tongbaechu kimchi, 포기김치, 통배추김치, how to make kimchi, kimchi recipe, Korean kitchen, 배추김치, Gimjang kimchi, Korean cooking, Korean cooking, Kimchi (Food), 김치, traditional kimchi, best kimchi recipe, gimchi, kimchi, 김장김치, 배추김치, 김장철, 집밥, kimchi making, fermented, Korean food, Korean cooking, Korean recipe, Korean cuisine, Korean authentic recipe, Korean kitchen, cooking, CZcams video recipe, How To Make Kimchi At Home...Easy Mode, Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time, kimchi, kimchi recipe, homemade kimchi, how to make kimchi, what is kimchi, how to make kimchi from scratch, fermented cabbage, spicy recipe, cooking series, youtube cooking show, joshua weissman, sat bawl pro, fermenting, fermentation, korean food, cooking, food, easy kimchi, easy kimchi recipe, cabbage, cabbage kimchi, korean cuisine, how to make homemade kimchi, homemade kimchi recipe, The real Korean delicacy is kim chi. The secret lies in the rice flour, Today I am going to grant your wish to make a real Korean delicacy, kim chi. The Secret of Cooking Kim Chi in Rice Flour. Korean cabbage kim chi is a crispy, tasty, and hearty snack. You will love this easy spicy Chinese cabbage recipe. A quick recipe anyone can cook. This delicious recipe, which I use to cook Kim Chi, will be loved by everyone who tries it, rezept, rezepte, einfaches rezept, leckeres rezept, schnelles Rezept, Kohlrezept, Chinakohl, leckerer Pekingkohl, leckeres Kohlrezept, Salat, leckerer Salat, leichter Salat, schneller Salat, Krautsalat, Winterjause, Koreanischer Snack, Essen, koreanisches Essen, koreanischer Snack, würzig, lecker, appetitlich, Kimchi, leckeres Kimchi, Kimchi auf Koreanisch, Delikatesse - Jak na to + styl
Haha just made next weeks batch today and logged on to see this. Great advice, I’m not Korean, but I am a retired chef and I make some damn fine kimchi so my few Korean friends tell me. Plum syrup, purred leftover rice, and top notch Gojugaru has 100 % upped my recipe over the years.
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My last batch of kimch was better than the previous one i made. I'm Hispanic but I should have been Korean😂😂 I'm making your fermented shrimp next Helen i can't wait to use it in my kimchi! I'm lucky i live near an HMart so the ingredients are available pretty easily.
Awesome🙌🙏🥰. I say, the more kimchi u make, the better it gets! Ha! I love Hispanic foods! In my household, Korean and Hispanic foods are always what we eat the most! Both are so divine!
Just discovered you tonight! Love kimchi and look forward to making it soon! :) Really enjoying your videos! Thank you so much from Taiwan!
Lots of information. Thank you !
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Awesome tips. Thank you so very much so sharing this info.
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i really love your videos, specially because i love to cook and i love kimchi sooooo much. i have been making kimchi at home because of your videos and thank you again for this very informative video on how to make kimchi... goodluck on your channel and looking forward to more korean recipe videos. i hope one day i would be able to go to korea during kimjang season haha😍💖
Aww…this is so sweet! Thank you 🙏 I really appreciate it!
Ha, I say don’t wait to go to Korea to have KimJang. Make ur own KimJang season happen here. When those Napa cabbages goes on sale, invite ur favorite people and begin ur KimJang🥰
Thanks so much for sharing your wisdom! I was finally able to procure proper Korean Gojugaru and have a small batch going now. One mistake I've made in the past that may be worth mentioning, is NOT using non-chlorinated water!! Any comment? I was new to fermentation...duh..and got mold! I'm using mustard greens and apple in my latest batch and look forward to making my own saeujeot using your recipe. My sub has been anchovy paste and I'm wondering if that is an acceptable substitute that others use? Love your videos Helen!
OMGeeee! I've only been using Daikon!? I have not seen Korean Radish but will have to look for it. My Kim Chee is really really good, I sell it to my co-workers! Of course I am using your recipe, didn't realize the radish/daikon thing! Here in my little town on Maui, there are several Korean markets, 2 within walking distance, thank goodness! Mahalo to you and Aloha from Wailuku!
Yes, Korean radish and daikon has distinct differences. Even the small mom-and-pop Korean markets will have Korean radish🙏
Hello… I so love watching your videos and skills in making Korean foods.
We dont have Daikon or pink radish in my location, what are other alternatives? We have lots of turnips here can I use it as an alternative?
Thank you in advance.❤
Hi Helen, I love your videos. I have been considering purchasing one of those snap shut kimchi containers. I don't want to end up with too many of sizes I won't use. From your experience...for a 5-pound head of napa, split into 4...what size fermenting container would you recommend? Keep up the great work that you do. 🙂
Great break down! Thank you for your efforts.
I did want to comment on the Latin name you gave. I am a horticulturalist and that name represents hundreds of pepper varieties. Garden center staff wouldn't for the most part be too helpful.
In recent years, there has been a great effort to expand specific varieties that target specialty cuisine like kimchi. I myself, bought seeds that are named Korean Hot Pepper, etc to help bring this delightful pepper closer to my home gardens. They all grew well and the dried peppers are glorious. I will be experimenting over the winter months and I am quite excited to taste the results.
Have a look on the internet for seeds that will be marketed for kimchi, buy a few varieties, grow them, dry them, grind them up and mix them up if wanted. Look at farmers markets for "kimchi" peppers, ask vendors about them, see if they are the real deal, etc. I also have a habit of going to the Asian market or farmers markets and saving seeds from the peppers I buy, especially if they are tasty. Many are not F1 hybrids and will give viable seed to grow the next season.
Have fun. Get your hands dirty. ☺
Yes, I’m sure each farmer and brand manufacturers use different varieties of this pepper strain. In Korean, it is called sun-dried. These peppers are slowly air dried and also sun dried. If u go to a large Korean market, you’ll find seeds for the Korean peppers. I only provided the botanical name so the spice vendor can help find a similar pepper, since this strain has many varieties.
Great information! 😁 I made a small batch of pa kimchi (topped with regular kimchi, because I only used a small bunch) and a bigger container cubed napa kimchi. I took it out of the fridge because it was still tasted hars and oniony - it might used to much onion in the paste. The pa kimchi is fermented, taste awesome (it taste way better than the jonga refrigerated!), but the bigger batch needs some more time outside the fridge. It's pretty cold in the kitchen, so the 3 days probably wasn't enough for the big box. I made it to during kimjang, so it's like a week old! 😁 It looks and tastes amazing. Thank you for the care and attention in your videos, it helped tremendously. ❤
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Thanks for sharing your recipes and in depth explanations. I love kimchi but have a mild shrimp allergy that seems to be triggered by 새우젓. So I’ve been only using fish sauce. Next batch, I’ll try your vegan substitute.
Thanks 🙏
@@ModernPepper I also added Yondu and this is the best batch of kimchi I’ve ever made. I bought a proper kimchi container and it makes a huge difference (I’ll never get the kimchi smell out of that one container lol). I made kkakdugi too because I LOVE Korean RADISH!!! I really appreciate channels like yours because Ive had to be home mostly since the onset of the pandemic. But I get to travel through my love of cooking and learning new recipes and cuisine from channels like yours. So thanks again and I hope you and your family are well.
Hi Helen. I'm wondering why doesn't anyone have the AguiJjim recipe? is it that hard to make?
I remember my family making kimchi during the late fall, put them in onggi and burying them in the ground. The winter kimchi tasted SOOOO GOOD!!!
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Hi Helen. Love all your recipes and I love how precise and detailed they are. Very helpful for people who want a taste of Korea at home! I hope you do more Q&A videos like this one in the future. I just made kimchi for the first time using your small batch kimchi recipe and added some oysters. I wanna know what do you do with the oysters after it's done fermenting? Do they break down? Do you consume it raw or do you cook with it? Is it safe to use frozen oysters? Or does it have to be freshly shucked ones? I found some fresh oysters that are stored in water as well. I read that using oysters in kimchi would make it ferment faster and thus won't be able to keep as long. Is that true? Also if I'm adding so many "upgrade" ingredients, do I have to adjust the salt level? Sorry for so many questions. Thanks!
Great questions. U let the fresh oysters ferment with the kimchi and eat it. But if u don’t want to eat the kimchi juice fermented oysters, then don’t. Adding the oyster adds to the taste of the kimchi as it ferments. Fermenting ‘fast’ depends more on how long u let it sit at room temperature, right after u make it.
Yes, u can also use fresh oysters in water or frozen as long as they r thawed and used right away. Adding the upgrades shouldn’t change the amount of other ingredients.
Thanks Helen, great tips as always... I heard of Kimchi making with ground beef but can't find any recipe anywhere? Have you try? Will you do a tutorial please... pretty please!
Never heard of ground beef kimchi, so I can help. Some people add Beef dashida (beef bouillon powder) to boost the flavor
Yes I heard it too, with beef or even fish. I heard it on the channel of Maangchi
Hello!! I can't have any spicy food, but I LOVE the red color of Kimchi....Can I use paprika instead? Thank you so much 🤗
Sorry, but paprika will not work. It will give off a totally different taste to the kimchi. I recommend making White Kimchi (recipe is available on my channel) if u can’t have spicy food.
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I'm take notes so that whenever I get the time to make Kimchi it will be done right.
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Thank you for this video. My Korean friend once told me, "There is no way that this was made by a white guy," when he tried my kimchi. I'll upgrade it now with the plump syrup...
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I made the mistake of using red pepper flakes from China once. The taste was terrible. Buy Gojugaru from South Korea!
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What to do if my kimchi is too spicy and already fermenting for a week, can I brine more cabbage and add to it? Thank you
As the kimchi ferments, the spiciness mellows out. I would
Let it ferment and try tasting in a few weeks. If still too spicy for u, add less gochugaru next time. Enjoy the rest of the kimchi by lightly rinsing it cold water every time u eat it. Do not rinse out the entire batch of kimchi. I also have a Less Spicy and non-spicy kimchi recipes on my channel, click on the Playlist tab
@@ModernPepper thank you, I will surely try your other recipes. 😊
😢 just made kimchi for the first time...now, after I watched this wonderfull video, I'm afraid I did half of the work wrong and my batch is going to go bad.
Just keep trying! The more kimchi u make, the better it comes out🙏
@@ModernPepper thank you so much for the encouragement 🥹
Can I use honey if I don’t like sugar
Yes 👍
Sauerkraut is German Kimchi😀
Sorry I can’t find the actual recipe for traditional kimchi
🥬🌶WATCH more Kimchi & Kimchi Dish Recipes ➡czcams.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html
How about North-Korean version of kimchi? Is it real?
Hi 👋 Of course, North Korean kimchi is real. Koreans from the north eat kimchi. Now, due to North Korea being a communist country, under harsh food unavailability, compared to Koreans living in the south, I imagine that they make kimchi with whatever limited ingredients they have access to, and most likely do not consume kimchi as much as the Koreans living in the south.
Now as for specific kimchi recipes that Koreans living in the north follow, unfortunately I do not have. My maternal grandmother is from the north, as well as my late father-in-law, and they both reminisce about how delicious the foods that are specific to that region (before the war).
Made so many times kimchi, always muchy after a few weeks😢 I don't know where I'm messing up😢 please kindly advice on how i can avoid muchy slap kimchi. Thank you
Test out your fermentation process. Also, if u haven’t seen my Kimchi 101 recipe, pls check it out. Then lmk
@ModernPepper what do you mean by checking the fermentation process? If you mean if there are bubbles, yes, there are. The taste is great. But it doesn't stay crunchy😭 I respected everything, the brine process, the glass container, the resting time at room temperature ( 19-20 degrees) during 3 days, and then putting it in the fridge. Please kindly advise whats wrong
Try bigger salt crystals. @@Pocalicious1
@@Pocalicious1 I recommend in my Kimchi 101 recipe to keep the kimchi at room temperature for 12 hrs then into the fridge. Did u follow my recipe or another recipe?
I have the hardest question. How do poor people make kimchi? Ingredients is expensive and my fish sauce was found in a Food for Less or Grocery Outlet store.
Kimchi made on a budget is made on the salty side so it can be ‘stretched out’ so people don’t eat as much
Also, you could grow your own ingredients and save some money that way. You could make Helen's homemade shrimp when they go on sale and keep them froze until needed. You could also find a small group near you that buys and makes a big batch, the cost is broken down and is much cheaper per batch, so you only pay a fraction of the price of store bought. Even finding a community garden to take part in as payment for the kimchi in the end may work for you, if you can arrange it. Hopefully these ideas help you out in some way. Best of luck. @@ModernPepper
3 crab brand or nothing!
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There is absolutelly no difference between sea salt and mine salt. Salt mines formed under past oceans. The thing is, in most of the world you will not find non-iodated salt unless it is coarse salt. Iodated salt screws vegetable texture in pickles.
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Capsicum annuum includes in itself more than 100 subspecies of peppers. By the photos gochugaru is the most common of these. The variety which precedes tabasco. In Brazil these are called "dedo de moça".
www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/expert-answers/sea-salt/faq-20058512
Great! These Korean red pepper capsicum annum is air dried and spend a fees hours a day under the sun, slowly air dried, then the seeds r removed & discarded, and then the dried skin is crushed.
@@ModernPepper This article from mayoclinic concerns only the US market. Most of the world doesn't follow these procedures. Buy/use whatever salt you want as long it is non-iodated. The end product will be crunchier in place of mushier.
@@LNVACVAC As noted in this video, I suggested to use coarse salt or coarse sea salt. I advised against using table salt (which is always fine, not coarse) since it isn’t ideal for slowly salt brining, as fine salt will aggressively penetrate the cabbage leaves.
The article I shared notes the basic scientific differences between sea salt and table salt. BUT you are free to use whatever salt (fine, coarse, sea salt, table salt….etc) as u wish.
@@ModernPepper The article is not about "scientific" differences, but about marketing aspects in the US.
I did spend the extra money for Korean pepper. Hard to find but worth it. Most seem to be Korean pepper grown in China they work okay.
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I had kimchi the first time in Egypt of all places . Several korean restaurants there and fell in love. The search for a good recipe was on. I don't do the long Leaf. I cut 3,/4 inch slabs of Chinese cabbage., and salt . I now use Korean salt and ingredients. Only me so I can't make big batchiedes . I do use available Chinese grown korean pepper powder. Korean is better but expensive. Love this modern pepper site married to a Filipina and a Thai and everyone loves Kimchi