How to Make Kimchi ☆ "永久保存版"キムチの作り方
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- čas přidán 10. 02. 2024
- This time, I've improved the kimchi recipe I previously shared to make it tastier and easier to prepare!
Generally, there's a step where you salt the napa cabbage and then rinse it with water, but using a lot of salt felt wasteful, so I've changed the method to sun-drying the cabbage instead.
This way, you only need to add as much salt as necessary.
The weight of the dried cabbage is used as the basis for the weight of all other ingredients, making it easy to prepare just the amount you want to make!
今回は、以前に公開したキムチレシピをより美味しく、より作りやすく改良しました！
一般的には白菜を塩漬けにして水で洗い流すという工程があるのですが、塩をたくさん必要とするのが勿体ないので、白菜を天日干しすることによって必要な分だけ塩を加えるという作り方に変更してみました。
乾燥させた白菜の重さを他の全ての材料の重さの基準にしているので、自分が作りたい分だけすぐに作れるようになっています！
韓国産唐辛子 : amzn.to/3wdmqGW
EVERNEW NICKTSUCAM(ミニトング) : amzn.to/3wjCt5S
My Chef’s Knife : amzn.to/37pidmS
My Petty Knife : amzn.to/3Jmdqjs
Music : Epidemic Sound / share.epidemicsound.com/FQbHC
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Ingredients:
2500g Napa cabbage(100% : weight after sun-drying)
50g Salt (2%)
25~100g Korean chili pepper (1~4%)
200g Apple (8%)
100g Onion (4%)
50g Beet sugar (2%)
50g Chinese chives (2%)
25g Garlic (1%)
25g Ginger (1%)
10g Kelp (0.5%)
10g Dried mushrooms (0.5%)
Instructions:
1. Sun-dry the napa cabbage for about 12-24 hours.
2. Grate the apple, onion, ginger, and garlic.
3. Add salt, Korean chili pepper, sweetener, kelp, dried shiitake mushrooms, and chives, then mix well.
4. Add the roughly chopped napa cabbage and mix thoroughly.
5. Let it ferment at room temperature for about a day to finish!
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「材料」
白菜 2500g
塩 50g（2%）
韓国産唐辛子 25~100g（1~4%、韓国産唐辛子の種類と粒度によって辛さが違うので、少しずつ足して調整してみてください）
りんご 200g（8%）
玉ねぎ 100g（4%）
甜菜糖 50g（2%）
ニラ 50g（2%）
にんにく 25g（1%）
生姜 25g（1%）
昆布 10g（0.5％）
乾燥キノコ 10g（0.5%）
「作り方」
１、白菜を１２〜２４時間ほど天日干しします
２、りんご、玉ねぎ、生姜、にんにくをすりおろします
３、塩、韓国産唐辛子、甘味料、昆布、乾燥椎茸、ニラを加えて混ぜ合わせます
４、ザク切りにした白菜を加えよく混ぜ合わせます。
５、常温で１日ほど発酵させたら出来上がり！
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Website : www.peacefulcuisine.com
Instagram： / peaceful_cuisine
Facebook : / peacefulcuisine.ryoya
Other Channel : / ryoyatakashima
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Equipments & etc:
Camera : Sony A7SIII
Lens : FE 35mm F1.4 ZA [SEL35F14Z]
Lens Filter : Kenko variable NDX II 82mm
Mic：SENNHEISER MKE600
Tripods：SLIK carbon 923 pro/ SLIK carbon 823 pro/ SLIK mini pro 7
Edit : DaVinci Resolve Studio
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#kimchi #vegan #plantbased #キムチ #ヴィーガン - Jak na to + styl
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Forget the superbowl, Peaceful Cuisine Sunday is the best day
👍😊💖
I love how all the videos now are music-free version. Thank you 😊
Oh, on my part I really miss the music ones, they helped me with my sleeping issues. The music were always so soothing, added to the natural calmness of Ryoya's videos, it was perfect D:
This is a very different version of kimchi than I've ever seen. Very interesting and looks delicious!!
Love your format for sun drying the Napa cabbage❤️I once made kimchee with both purple and green Napa cabbage….the purple Napa was so beautiful😊
우리집에서는 김치 만들 때 배를 꼭 넣어서 만드는데 담번에 배도 한 번 넣어보세요! 시원하고 맛있어요 🥰
이 레시피도 영상만으로 이미 너무 맛있을 것 같네요
手作りキムチ、いいですね。あの複雑な味わいはこれだけ多種多様な食材から出てくるのだとわかりました。
He got me on step 1. Now I’m looking up how to do a bowline knot
Normally Koreans preserve the cabbage with salt a day before.
The salt is to dry it, he sun dried it instead
and then you don't have to rinse any salt away!
Thank you for sharing this recipe! I've been wanting to make Kimchi, but without any artificial ingredients. I will make this with my wife.
I hope you and your family are safe and warm.
りょうやさんの大胆かつ繊細な料理音は本当に心地が良いです。
途中聴こえてくる鳥のさえずりも素敵ですね。
I started watching this channel from the original kimchi video!
前よりも作り方がランクアップしててキムチへの愛を感じます♡
素晴らしい作り方❣️
目から鱗です♪😊
参考にさせて頂きます😊
As always thanks for the great video!
Thank you for sharing this recipe. I absolutely love the idea of drying the cabbage in the sun. I will definitely try it in Summer.
相変わらず楽しんでる感じが良い。
This is such a unique and clever take on kimchi! Can't wait to make it!
oh, love to see you tweak the recipe and elevate the process of kimchi making!
the way i learn to make kinchi its so more complicated, i will try your way. Oh I try your marmlade reciple this week and love it .
Nice to see back to back videos…saw the glimpse of the new hair style as well..nice…
You make such beautiful videos!
Thank you for sharing.
Thanks for making this lovely video 😊 I'm italian and I love kimchi!!
sessiz tarif videolarına bayılıyorum çok iyiler 💕💕💕💕
Thanks 👍👍👍 you so much for the classic scene
Yay another video! I miss the ones with music since they were calming and helped me sleep, but these are still good for watching.
Thank you so very much for this recipe!! ❤❤❤
ヴィーガンでない方は是非イカやオキアミの塩辛を。
秋口に仕込む場合はりんごではなく梨を使うとより本格的になります😊
so happy to see you making a vegan version of my favorite dish!! ❤
both japanese and english subtitles yessss :D It helps a lot since I am learning Japanese right now!
I'm not sure why I enjoy watching kimchi videos but I do. I've never tasted it before either but the crunch sounds makes it so appealing 😊 I will say this was the most different kimchi I've ever seen made!
Why have you never tried it?
レシピ本のキムチ、白玉粉入りで最高に美味しかったです！白菜からでる水分も美味しいので塩分控えで洗い流さずに作りました。こちらの日干しバージョン玉ねぎ入りレシピも美味しそう😊すり下ろす替わりにフードプロセッサーの使用も参考にします🎉
I LOVE kimchi so much…this is surely delicious 😃
I will follow this recipe
Gran versión del kimchi. Menos complicado el proceso de impregnar cada hoja. Saludos🇨🇴
this might be your magnum opus - outstanding work !!
Wow the cabbage is so huge 🤣Nice video, looking forward to the next one!
Very nice recipe chef 👍👌👏. Thank you for your effort and A HAPPY NEW YEAR 2024 TO YOU AND YOUR FAMILY 🌞😎
I don't eat seafood so this shrimp free recipe will be nice to try.
Youpi!! Le kimchi c'est la vie ❤
Regreso¡¡ Me encantan sus videos. Saludos desde México,Ags.❤❤
Love your videos.
窓辺の画でニッコリしちゃった。すてき。
Thank you for this lovely video! I stopped making kimchi because I was too concerned about the high salt content and the health issues it could cause! I love that you sundried the cabbage and only added the right amount of salt! Also I am so surprised there could be different recipes for kimchi, I'm definitely trying this one! 😊
A bit unusual, your recipe (no salting the cabbage, no daikon raidish, added kombu and shitake), though the end result looks quite good.
お久しぶりです。動画を上げていただいて嬉しいです🎉🎉
いつも応援します✨
Ryoya-san comes back with new Kimchi making. So happy to watch a new video coming from Peaceful Cuisine. :))
Great to see all the new content, not the most random download schedule on youtube anymore,
andi need to know what was in the other jars at the end .
今度梅干しの作り方とかもやって欲しいです！
Simply sublime.
私も前にリョーヤさんのレシピでキムチ作って食べてました。
ヴィーガンキムチの方が材料が集めやすくて楽なんですよね…🤭
しばらく漬けてなかったので、またやってみます！
Greetings from Redondo Beach CA 🇺🇸. Nice video. I love Kimchi. Cheers 🥂
Ryoya been uploading often now i love it
Kimchi is a perfect food for vegetarians
大好きなこくうまに🦗が混入したと聞いてキムチが買えないでいました…。
自家製キムチをつくるって発想なかったです!!
これを機に自家製キムチ始めてみようかな💞
Not the right way to make it but the production quality 10/10
そうそう。赤いキムチってセリを入れると美味しいです♪ニラよりいい味。春の味覚、ぜひ試してみてください。
사과보단 배나 감을 넣어보세요. 훨씬 맛있어요^^
마침 시오콘부가 있는데 이방법으로 만들어 봐야 겠어요. 맛있어 보여요
Wow, Persimmons is a great idea. I'll try it 😊
Aprendí a hacerlo en base a la forma coreana, con manzana y pera asiática o pera, y suma sabor frutal. Me gusta mucho! Gracias! Desde Buenos Aires, República Argentina. ❤
시애미짓 한다 또.
Unique Kimchi Recipes
I love it ❤
우와 삼투압 대신 건조라니 뭔가 상상도 못한 방법 ㄴㅇㄱ 햇빛에 말려서 담그면 식감이나 맛에 어떤 차이가 있을지 궁금하네용
I'm excited to try your recipe. It's impossible to get good quality fresh vegan kimchi where I live.
The only way to taste it is to make it yourself 😊
CAN'T WAIT TO GET MY NEW MACBOOK AAAAAAHHHHHHHHHHH
Love your videos! Thanks for the recipe, but sorry, I miss the ones with the musics…☺️😍❤️
Спасибо за видео
よく米粉と水？で糊を作るイメージでしたが違う方法もあるんですね.
凄い
I watch your videos every year during Ramadan, and in particular the videos without music ^^ I really like your videos and what you do, luckily your channel exists. healing +++ ( you are one of my favorite source of inspiration when it come to vegan cuisine, i will say that you are my main source of inspiration )
Thanks for sharing 👌🏾
We missed you ❤
unexpected ASMR..
no, im not complaining
damn its been 10 years since i first started watching your videos. it was my asmr before it was a thing
Wow! Can't wait to try~ Keep these environment-conscious recipes coming plzzzz.... Cheers!
ミニトング可愛い😂
I was just thinking about looking up how to make kimchi online. How did you know? Peaceful Cuisine to the rescue
Made it with a common cabbage instead; delicious nonetheless❤
Perfect Foot!!!🍜
It’s so beautiful! But I was waiting for the cherry on top of getting to hear you crunch one bite 😭
It looks very good, but my understanding was that the health benefit of kimchi fermentation is only achieved by fermenting it for at least 10 days. Please correct me if I'm wrong.
味が気になる作り方ですね。定番の塩漬けなし、大根なし、小麦粉のお粥なし、魚醬なし、乾燥唐辛子のお水で戻した物なしで乾物入りとは凄い発想
深みのある仕上がりの味になると思います。機会があれば作ってみます。
Nice video! May I ask you how long time does the kimchi stay save to eat?
Fellow food creator here - just started less than two months ago. I love the vibe your videos give!
hoping to emulate and draw inspiration from you every day ❤
Adding shiitake powder is a nice idea. Not using rice porridge for binding
겉절이의 느낌일까나... 맛이 궁금하네요:)
By using our clean bare hands, we’re adding a good fermenting boost
前回よりもとてもわかりやすいし作りやすいですねー
材料の分量を％で表示してくださっているので覚えやすいです
塩分濃度を3％から2％にしたんですね！
干すと甘くなりますし、カットすれば誰でも簡単に出来ますね！
素晴らしいレシピをありがとう！！
Это видео это уважение к своим корням и предкам. cool.
Cảm ơn bạn rất nhiều ❤
まだ学生だった頃出会ったCZcamsrさん。
昔見た動画のキーワードを検索してみるも中々見つからなくてでもずっと探してて
やっと、やっと今日見つけれた😭😭
これから動画を見漁ります😭✨✨
8年前のガトーショコラの動画が本当に大好き見つけれて嬉しい。(；；)
Thank you so much for the recipe
Nice recipe and beautiful video as always! Is there any reason why you sundried the cabbage instead of washing and soaking it with water&salt (coz that's more common I think).
Hello, Ryoya says in the description that the usual water & salt step feels wasteful so he tried sun-drying instead :)
@@imafrenchtartineah thanks, I didn't read the description before
Super 👍😍
I'm surprised the fermentation period is so short!
Excellent kimchi, after a long time i have seen typical woman style cooking. I'm happy😊. But a question, why is an apple in kimchi? It's a completely different ingredient, right?! Thank you🙏.
I love peaceful cuisine and it was good to watch you try to make kimchi, but honestly, this is not korean kimchi.😢 You may correct the title to japanese style chili cabbage salad. Without fish sauce or soaking in salt water for a while, cabbage makes lots water out of it. It's different from short sun-drying. This can't develop to fermentation process and the vegetable will go bad after all.
You may refer to Gutgery(quick version of kimchi salad, 겉절이) recipe next time. It doesnt require much salt. I hope this helps you to make better video and have a good day. :)
우리 할머니는 네 요리법을 인정하지 않으셔
キムチの作り方初めて知った😍
手で混ぜるの痛そうだったけど、そうでもないのかな🤔
動画更新頻度が高くなってて嬉しいです🤩
気をつけていってらっしゃい🥳
美味しそう🤤
What mic do you use? It’s so crispy!
Im not korean so im very curious. Since you didnt use a rice paste, shrimp paste, or fish oil, is it still a korean kimchi? You also didnt salt the cabbage, will the taste still gonna be sour from the fermentation?
りょうやさんは赤いキムチなんですね！私は水キムチなんですね。朝イチって言うNHKの番組でも報道されました。
コウケンテツ先生のお母さん、リ エイリンさんがベースで作っています♪NHKの本からです。ヨンさまの前からハン流の我が家です。
Entonces en esta receta de kimchi lo que lo sazona y lo conserva es porque está "reemplazando" el agua de la col? 🤔👀
Love