The Best Korean Kimchi Recipe 韓國泡菜, The National Dish of Korea!
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- čas přidán 26. 01. 2015
- Today let's learn to make the best Korean kimchi 韓國泡菜. / cicili Esther grew up cooking with her grandma. Grandma taught Esther everything about food, including on how to love every ingredient, appreciate and respect the process of making every dish. Esther believes that is what Korean food is all about: dedication and passing on that kind of love to people.
So you may be wondering, what exactly is kimchi? Kimchi is a fermented side dish, which is usually made of napa cabbages, garlic, gingers, scallions, daikon radishes, and with a variety of seasonings. Kimchi is rich in vitamin A, thiamine (B1), riboflavin (B2), calcium, iron, and contains lactic acid bacteria. Health magazine even named kimchi in its list of the top five "World's Healthiest Foods".
Korean loves kimchi so much that they made is as a national dish. South Koreans consume about 40 pounds of kimchi per person every year. During South Korea's involvement in the Vietnam War its government requested American help to ensure that South Korean troops receiving their kimchi supplies. That’s how important kimchi is to Korean. FOR THE FULL RECIPE CLICK HERE cicili.tv/the-best-korean-kim...
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How she's rubbing the ingredient kimchi paste is accurate and make sure you rub the ingredient between each leaf! I wouldn't leave the prepared kimchi sitting out longer than 24 hours then place it in your refrigerator for the perfect fermented kimchi
I really enjoyed this video! I have been trying to get brave enough to make kimchi because I love it so much. Thank you so much for sharing this wonderful recipe.
Looking forward to trying this recipe. I'm really excited, the ingredients look delicious!
Amazing variation with the apple, I just put apple puree in my kimchi I just made today. Thankyou
如此漂亮的两位姑娘的介绍，一定要自己动手试试看制作一次韩国泡菜。谢谢分享！
Omgosh looks so good, I’m half Korean myself and wanna learn how to make some good kimchi, my mama passed away 30 years ago and from me being an only child she never taught me how to cook, I miss her so much! She did hers different as I remember!
Can’t wait to go to the Asian market and get what I need! Thanks my Korean friends🤗
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Yum! Thank you for sharing this. Looks so great.
Thank you for the video and recipe. Will try this weekend.
I love eating Korean kimchi and eager to learn how to make it, now your recipe will be a perfect start for me . A perfect side dish for noodles and rice. Thank you and may you share more of your talent and secret in cooking. Good luck!
one of my fave kimchi recipes!! thx 4 sharing. u ladies r lovely.
Thank you for sharing this wonderful recipe...I can't wait to try! I notice that the many recipes out there have slight variations. I'm wondering why you don't give the cabbage a final rinse before filling with the paste. Also, do you find it easier to work with the quarter sections as opposed to cutting up into smaller pieces before fermenting?
I love Korean food and very expressive here in Thailand. Thanks for sharing
Thank you Thank you Thank you! That is extremely fascinating! The ingredients and process are awesome! I am blessed to have 3 Asian cultures in my line, Chinese, Japanese and Korean. I love all kinds of kimchi including oyster kimchi, which some people may turn their nose up, but I love it! I make my kimchi with very few ingredients. Napa, garlic, green onion, garlic chili paste, fish sauce, crushed fennel seed, sesame oil, chili powder. I layer the ingredients in a mason jar and turn the jar several times as I continue to layer it. I generally start with the base of the Napa and add the leafy greens last. As I layer the jar and let it sit, it breaks down and I just keep layering. I use to add Himalayan pink salt but don't add salt anymore, the garlic chili paste and fish sauce are enough for me. If I start at 10am the kimchi is ready to eat by 3pm.
Thanks a ton for sharing your recipe and thoughts with me, Dian! Your multicultural background is fascinating ☺️👍💐
@@CiCiLi Thank YOU CiCi Li!!! It was such a gift to find you. 🥰
@@CiCiLi Yes I am mixed with many things. I find Asian cooking is my favorite. I love spicy food with lots of vegetables. Have you ever tried oyster kimchi?
I loved Chef Esther, the kimchi looks delicious 😻.
THANK YOU BOTH FOR THE RECIPE I LOVE THIS ONE SO EASY ,I ALWAYS MAKE SOME FOR MY FAMILY ,LOVE IT ,MAHALO !!!
ive been binging kimvchi recipe videos bc i wanna learn how to make it, apple puree, cool addition
I Love Kimchi I'm going to buy some later , this video was awsome !
Going to give this a try... thanks great video
cici le is just perfect!!!
I just tried this recipe and it was delicious!!!
Wow!! That was very nice!! Great video. Thanks a lot
Thank you for sharing the beautiful recipe
Thank you for watching! ☺️
korean kimchi is the best! i love it :)
Thanks for sharing the recipe!
Excellent-yummy home made kimchi, good job!
Chef Esther reminds me of Jennifer Lawrence! Her voice and her fun personality! Am I the only one?
I love Esther's voice
my mouth already watering seeing this video...
Love it. Can’t wait to make Kimchi
Thank you that was very fast.
Glenna.
I've been searching forever for the best kimchi recipe and had myself convinced I just could not make my own kimchi at home, and in Miami Florida area, there aren't any markets that make decent kimchi. I would love to thank Esther Choi for sharing her recipe. Her confidence in the superiority of her family's recipe really inspired me to try one more time to make kimchi, my favorite food. THIS IS THE BEST KIMCHI!!!! The only alterations I had to make due to availability were using kimchi brining coarse salt instead of rock salt and mirin instead of plum extract. Thank you CiCi and Esther :-)!!!!
Mark Em Thank you for the comment! I'm so happy that our video is useful for you. :)
Hello i like your channel,i always wanted to make kimchi,what are the substitute for plum extract
@@marialeonorabondad444 mirin
what are the ingredients
Kimchi is great for a keto diet.
I finished the last of mine yesterday, and bought the fixin's for a new batch today.
Tomorrow is kimchi day!
(yesterday was lacto-fermented green tomato day)
I am an Indian girl and I started loving kimchi when I watched it for the very first time in the series "Boys over Flowers".... Kimchi is very much similar to Indian pickles...I would definitely make some korean kimchi at home...
What kind of Indian pickles are similar to Kimchi? I am curious about it! I am happy to hear that you are going to make kimchi at home. Hope you succeed in making it :)
@@koreancuisine1940 there are many variants of pickles..we Indians love spicy food. Raw mangoes are mostly used and they are left in the sun outside for 10 days after doing a similar process as given above. We don't use any kind of fish sauce but yes too much of mustard oil to dip in the mangoes.
Thanks for sharing excellent informative video
I'm glad you found the video informative! Thanks! :D
My favourite
Wow this is a really great traditional kimchi recipe. Looks way better than the store bought kimchi that's somewhat soggy. I really love and make my own cucumber kimchi. My aunt is Korean so I'm lucky ;)
hello, i want to ask you if you rinse the cabbage to take out all the salt before mixing with the kimchi paste or you just drain it? Thanks
that was n nice video i enjoyed well thanks
Look good thank fore share
Thanks for visiting! :)
Ci Ci Li .. thanks!!have a nice day!!
There is a Korean lady she has videos of making kimchi too and her name is maangchi
maangchi is a good narrator, her process is better, but this 2 are cute :P
she's the best.. I have no patience to even attemp to make this on my own, gotta find a korean market ugh.
Maangchi
Good receipe, tried n loving it. Maangchi ones also good. Every good receipe has its own specialty.
I'm interested to try adding a few of the ingredients she used here. The Apple and plum specifically...I feel like that could add something special to it! Always looking to improve my kimchi paste.
오우리한국음식김치잘만드시네요
Thank you for this... I just want to know if I can exclude using fish... People I cook for are big on how their food smells... I hate it but I love to feed ppl
I will try this for sure❤
Happy cooking! ☺️
very interesting indeed!
could you please show us how to make bulgogi, too? it's my favorite korean dish together with kimchi 😁
Interesting to see the use of plum extract and apple paste/ sauce
Love it
Thank you! :)
Nice demo. it looks easy enough to make. I wanted to see the recipe but the link returned a "Page not Found-Asian Home cooking" error.
great recipe!
wow...wow....very very nice ..I like kimchi ..
yummy! it looks soooo gooood!!!
Amazing! THIS one is great! I will try it just today and tomorrow!! Thank you for sharing!
There is still one question I have on my mind left: As some Koreans do prepare it for one year, how do you store it? As it is fermented, I think you have to open the lift regularly? Or can I just leave it in my cellar after putting it into my fridge with the final step? Do I have to open it again then? I want to make it in a big amount when the first try went well.
yeah we prepare it for one year, so whole relatives gather around on kimchi making day, and processe average of 25 cabbage per family. Kimchi should be kept closed to get fermented. Koreans used to keep kimchi in urns in the ground to keep the temperature around 15~18C, so if your cellar is cool enough, it's okay to store it there. Otherwise it'll turn bad. But these days, koreans prefer to buy a small batch from the market because kimchi loses it's benefits after 50 days of storages.
Help, how do I prevent the water from making Korean kimchi during the fermentation period? There is a lot of water on the second and third days after I made it. When pickling, I control the dry water. Please advise.
YUM I will be making this in New Zealand :)
I love Kimchi. The spicier, the better. Perfect side dish to my samgyupsal, yukjaejang, godeungeo gui, and a lot of other Korean dish favorites. Heck, it goes well even with barley tea! Weird? Well, I'm not Korean, so...😁
Haha. Kimchi is awesome. I agree! ☺️
Hi it looks great I was just wondering if the weight of the cabbage matters?
Yum
Both of the girls are really sweet and pretty. Maangchi didn't have pureed apple and palm extract and mirin in her recipe...Will have to try to make both to see which tastes better...but i think both recipes are delicious and nutritious...
me encanta el kinchi, es crudo, es rico y súper nutritivo.
Thank you dear lovely girls for the recipe 🙏🏻🙏🏻🌷🌷
Thank you for watching! ☺️
nice i love it
Wow yummy I should've try that recipe..I've tried some other recipes but not like that ..😋😋😍😍
What does plum extract taste like? Can we use other extract other than plum? Any substitute?
Hello CiCi Li,
I watched your kimchi video. I enjoyed and followed your recipe. However, the white cabbage is sprinkled with salt and left for 10 hours. If the mixture to spread on Kimchi to add more sauce, I found Kimchi very salty. How to overcome it?
Thank you so much!
i really love how you two ladies worked together on this ... I taught in South Korea for a year living in Incheon and it was one of the most amazing years in my life and that is where I was introduced to Kimchi ... I ate it every single day while I was there and some times I only had Kimchi and nothing else ... Thank you sooo much for this post dear CiCi ...
Do you rinse the salt off the cabbage?
When cabbage becomes plentiful I am going to make this. I love Kimchi. It has gotten expensive in stores.
I like your kimchi recipe.
So how is it served once it's ready? Do you take it out and chop it?
thank you
I love you chef
I really loved kimhi😋yummy😋❤️
Thankyou for this tutorial ive never made it or tasted it before but is it a very salty dish ? Thankyou :)
Did you not rinse the salt away from under the leafs before adding the paste mix? It looks like you left the salt?
I dont have a chili flakes from korea but i have a chugaro or ssamjang I think it called. Its that ok ??can it be delicious?
I totally love kimchi
I've never seen a receipt so complex I'll need to try it
if I jar it how long will it last? would I need to boil the fill jars like making pickles?
Greg Jo As long as you put the whole jar of kimchi in the refrigerator, it will last you a couple of months.
***** thank you
thankyou 😘
I really love kimchi omg
very interesting
It's looks delicious 😋😋😋😋
How long does it last? Can you can it to make it keep longer?
Gonna make this, when I get hold of all the ingredients 😊
Looks great, but wish she provided a list on the description. Does she say "plants fish sauce" after the Anchovy fish sauce?
mmm I love kimchi
Hi Chef Cici Li how are you doing tonight? Could you make shrimp with kim chi texture?
請問泡菜加的蝦醬要去哪裡買？台灣有嗎？
It looks good!😋 Please can you share the recipe and where can I get the ingredients? Thank you for sharing!
This video turned quite romantic.
Which is the best kimchi variant for diabetes sugar control please?
wow looks like a lot of heat I love it so I'm gonna try dis.
How long will this keep in the fridge?
it s look amazing
and I'm from Algeria
4:25 as kids we used that to glue newspaper pages around a balloon, pop the balloon and make giant paper eggs...
How mach time do we need to keep cabbage sock in salt
Super😘
Eat this Dan...it's good for you!
I love Kimchi👍❤️
I like your version of kimchi witch seems really delicious I really want to try it but unfortunately here in France it is impossible to find fermented shrimp
You can make it though