How To Make Kimchi At Home...Easy Mode
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- čas přidán 16. 11. 2018
- 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.
Recipe: www.joshuaweissman.com/post/k...
Korean red pepper flakes That I use-
Less Spicy: shop-links.co/173628788089281...
Spicier: shop-links.co/173628791748159...
My Favorite Fish Sauce: shop-links.co/173628794047606...
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Twitter: / therealweissman
Website: joshuaweissman.com/
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My Korean mom reacted to this video and she loved it! You know you’ve done the recipe well when a Korean woman approves of it.
What do you mean Korean Mom? Do you even have mom who's from any other country also?
(Well, I just said it in fun, don't take it seriously)
@@DramaticHeart hahahahaa so funny I’m laughing
Nice!!!!
Good to know, thanks for sharing!
@@DramaticHeart cringe
I am Korean and i think a majority of a Korean younger generation like myself, dont know how to make kimchi. So this is Wow! Thanks for cherishing my culture♥ love your videos a lot!!!
So adorbs!
And my gastrointestinal health thanks your culture immensely! Fermented foods help me be a human! (and I've come to adore these living foods!)
@@WillACarpenter same.. got to have fermented foods for my gut.
What does it go with rice? Anything else?
@@SeeonX by itself as a side dish, mixed in with other foods... It's fermented cabbage, think of it similar to pickled artichokes or something
My wife is Korean and she makes a lot of Kimchi. This was very similar to her recipe. The only other thing she does is simmer white flour in water until it is thick and add that to the garlic, ginger, chilli and fish sauce blend. It makes it a bit more of a paste and gives it a more consistent coating. And she says that anchovy sauce is the best kind for Kimchi.
hello, does it have to have fish sauce, will the recipe/flavor go wrong if I don't add it? I'm vegan...fish is the only thing stopping me from making it. thank you
You could add oysters instead of fish sauce. Some people say that they are vegan but I think it depends on the person.
@@danielofee9848 so you dont need to add yeast??? I dont understand how kimchi ferments
@@rechromatic You don't need to add yeast. It's a different kind of fermentation for pickled things like kimchi and sauerkraut.
www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-is-fermentation
@@danielofee9848 oh okay thanks! Btw does the rice flour helps with the fermentation or just for texture?
Looks good! A tip for newbies; the spice level of the chili flakes varies from brand to brand, so ask the store before purchasing. Another tip is, push the kimchi down as you fill the jar, not after it is full.
Does it matter if those are specifically Korean chilli flake's?
@@xXbatzeXx yes if u use others you will die!
@@xXbatzeXxgochugaru is preferable, but it should taste ok w a non-korean chili flake
I did buy some gochugaru, it has a much more rich colour than my other chilli flakes, probably if you toasted and blended a dried chilli you could make something better?
@@xXbatzeXx no
This is the most proper kimchi tutorial done by a non-Korean person I've ever seen. By the way, you can eat the freshly made kimchi right away. Korean people usually make enormous amount of kimchi at a time and they enjoy the fresh kimchi with some food. It goes really well with 'bossam' which is boiled pork.
Hey, I take that as a huge compliment. Thank you so much!
When I next make a batch I'll try this! I'll have to figure out which of my pork dishes makes the best analog.
Thank you for the cultural inside scoop, the beauty of the internet melting pot
I love fresh kimchi with pork but the boiled pork is textually difficult for me. I would suggest having roasted pork instead.. but it is a lot of chew
against those veggies.. oh.. sammies with kimchee, pork kinda like a bahn mi.
I can understand how kimchi would go together with the pork. I usually add slaw to pulled pork so I'll try the kimchi with boiled pork.
Fat Earther I’m a meataterian so I’ll just add a generous dollop of kimchi.
Oh man, I can't believe you've picked the right size bowl EVERY. SINGLE. TIME. That's a milestone
it should be " oh Man" and the fact he chose the right size bowl is called "experience"
Don't mean to be rude, but i guess you haven't seen many of his videos. It's a joke, he never chooses the right bowl and then has to change things into a bigger one
@@krisalasky6897 chill, the OP means no harm, Joshua jokes like this like on almost every single video.
ani t what?
Yep lol
Even my traditional Korean mom said that this recipe was great! This is a historical breakthrough... cause she hates everything XD
😂😂😂
The best recipe video on CZcams I have seen, hands down! Excellent delivery, well prepared, and to the point. Thank you man.
didnt know skrillex had a cooking channel
h1dden Im crying on the floor😂😂😂
I read your comment as "...Aids Skrillex' and spit out my coffee.
first of the year
i asked for an asian pear at walmart and the produce manager kicked me in the nuts and told me to go to the chips aisle
Keiki Hewa no you’re not
Traditional recipes also include a rice flour paste to aid with The fermentation procesd
Hey Josh, just want to say thank you for this amazing recipe, I made my Kimchi a week ago and it's perfect, just the way I love it! And it's really not that much work like other Kimchi recipes. So thank you for sharing this ❤
I thought I'd write a quick review on this recipe for those who were confused as to which one would be better. Overall, it worked really really well! It doesn't seem to need any kind of rice flour mixture like other recipes recommended, although it might be improved if you did add it but I wouldn't know. One element that is very unpredictable is the red pepper flakes. I only put in 30g just to be on the safe side and it still turned out very spicy. It really depends on what brand you get - so expect some surprise with how little or how much spice there turns out to be. My batch got pretty tart by the fourth day mark, so maybe check it every day rather than after four days just to be safe. The one thing that I didn't do in the recipe was bruise the cabbage when salting it. I watched another recipe on kimchi and the lady cringed at the sight of bruising it so I thought I'd avoid that (it turned out brilliant without bruising). I left the cabbage in the salt for a few hours (maybe 3) and eventually ended up pouring far too much salt on to speed up the dehydration process until the thick parts of the cabbage could be bent and rolled against itself without snapping (I learnt from another video that this is the correct texture). I probably should have just let it to sit for a few more hours rather than over seasoning it because I had to WASH and WASH the cabbage to get rid of as much salt as I could (and in the process kind of tore up a lot of the delicate parts of the cabbage). Still when tasting it, it was quite noticeably salty, but I felt like I couldn't possibly wash it anymore, so it just went ahead with it. Somehow the batch didn't turn out over salty at all - really great! But maybe that's because the spice is overpowering it. I left my ingredients until the last couple of days before they all went out of date, and was kind of worried that this would ruin the kimchi, but it turned out absolutely fine. I can't say that it wouldn't have tasted better with fresher ingredients though. Lastly, I saw comments about how that is too much ginger - I found it to be a good amount really - you do definitely taste the gingery-ness every couple of mouthfuls - but that isn't a bad thing to me at all. Maybe add 1/2 the amount he recommended if you're not a big fan of ginger on its own. One thing that I was not expecting was how stinky it would be during the fermentation process (because of the gas it produces) and how stinky it would be during storage. In an air tight jar and in the fridge, the fridge smells lightly of kimchi - and when I open he jar to take some out, the room smells noticeably of kimchi. Nothing an open window won't fix but be prepared especially if you're living with others. I've noticed that I like the taste the more I eat it - maybe because in the beginning I was scared to try food that had been sitting out for days - and as time goes on I realise that its safe... But overall super tasty and gets even better once you know what strong flavours to expect.
An endeavor to get through your comment...but, attribute it to me and not you The more I read, it seemed like all these dots were connecting. Great technique. Thank you!
So sexy! I can't wait to make my Baby some kimchi. Dunno what I've been waiting for????
@@misskriss848 You're very welcome! I apologise for the length of my comment but I'm glad that it's helped - good luck!
Thank you for your reply. Just got a pressure canner. Gonna make some kimchi for my Sweetie, my Korean friend and a couple others. Thanks you so much!
@@misskriss848 if you heat the kimchi, as in a pressure canner, you will kill most of the bacteria that are responsible for the fermentation and that are good for the eater. So, if you can it before fermenting, it wont become kimchi. And if you can it after fermentation, you’ll lose much of the health benefits. And, there’s really no need for canning since the kimchi won’t “spoil” in the refrigerator without canning. In the end, canning and fermentation really don’t go together.
This is more Geotjori style of kimchi, or “quick/instant” kimchi. Typically whole cabbage or even cut cabbage kimchi is a 4-6 hour process. A majority of that time is spent soaking the cabbage in a salt water brine. This in itself takes roughly 3 hours. This way you don’t have to “bruise” the cabbage, and the salt is evenly distributed among the cabbage (it’s not only ridding the cabbage of moisture, but seasoning it as well!).
The mixing paste also usually has a grain starch added. This can either be corn starch or rice flour. The starch is the typically brought to a boil with a broth rich in umami like dashima (or kombu in Japan) broth. The starches will aid the fermentation process, and develop some really nice flavours as well.
Lastly, most traditional kimchi’s I’ve eaten or made include some type of fermented fish umami, whether its fermented anchovies, young shrimp, or a combination of both. This is usually added in addition to fish sauce.
Adding fruits like apples or Korean pears, are something of a newer trend I think, but I appreciate it!
Thank you for the insight
My hope for ever making this has dwindled
Making the true traditional/og kimchi is honestly excruciatingly hard, just stick with joshuas recipe unless you want something more
also starchy porridge helps to make a sticky consistency for a sauce so it would be distributed on leaves evenly
Thanks for sharing your wisdom 🙏
I began making my own kimchi about 20 years ago, but this was the best recipe presentation I have ever seen! Good job! And the carrots are a good touch too :)
I've just made my first batch, and I am in love with it. I waited 7 days and today I tasted it. Crunchy, sweet, salty and very spicy. Epic. Already thinking of uses for it. I couldn't get a white radish so used a black one, lovely crunchy texture. Marvellous, thank you so much for this.
Made this with my class to teach fermenting and respiration, such an easy recipe I basically showed them the video once and left them to it, so so yummy. Now onto making my second batch that's just for me 😊
I dread the ending of these videos where i think im going back into his cupboard till his next video.
Altaf Ali Naushad 😂😂😂😂😂I didn’t think that way, but now you mention it! I hope he comes back soon🥵
He’s puts u there for safe keeping
Anyone wanna go to the cabinet mall with me?
Lmao
pro-tip for the julien of the carrots.... instead of makeing the planks, just slice it normaly down, like you would make the round little discs, but in an very high angle, so the discs get into big ovals. this is saver to cut, you can cut then thinner, and its WAY faster. stack the ovals up, like a tower of cards, and then pull them flat over your cutting board, so the overleap mostly, cut along the ovals long side and you get wonderful sticks of carrots. the oval discs are made fastest and easiest with an v-fad
@A Girl Has No Name yes, also possible, but no ^^
At least with the cheese graters i had till now, you had to grate pretty big, or the grater was more mushing the veggies :)
But the big grated carrots my mom used for carrot soups... the best i tell ya!
Can't we just chop them normally, into small circle disks? Why must they be long?
For me i used my peeler to make the planks, peel it a little deep and BOOM! planks.
After reading your username, I read this entire comment with a german accent
AAAAAAAAAHHHHHHHHHHHHHHH
Just popping by to say this is more or less the recipe I’ve used for almost two years now, and it’s delicious. Last time I made a double batch, and I’ve had it in my fridge for about 8 months. I’m just now finishing it. It’s crazy good.
This was REALLY well explained....wasn't the biggest fan of Kimchi at first...but I've grown into it and now I'm totally addicted. Thanks for posting this...super informative. Will give it a go
Made this Kimchi and wow already it tastes so amazing, can't wait till Sunday!! Thank you so much for this recipe!!
this was so entertaining and i absolutely love your personality; just from this video alone, you make cooking seem easy and enjoyable. i absolutely LOVE making my own kimchi. it took me a while to get right and I'm still experimenting with different ways and different ingredients but you're so right, its super easy to make and is always tasty. really satisfying to say you made your own too haha i have some fermenting in my fridge right now! Putting asian pear in the mixture with your ginger is different, ill have to try that one! thanks!
Came here to say, it was my first time doing one of your recepies. I've just tasted it after 12 days of maturation, and it is AMAZING! Thank you so much man.
This was the first time I tried making my own kimchi. I didn't have the chilli flakes so I used fresh chillies. It turned out fantastic! I was totally blown away. I am now making my second batch. Thank you so much for the great tutorial 👍
I highly recommend getting the korean chili flakes btw. It really makes a difference i think and most korean people say its important to use the korean kind.
@@TaraZsun I am just enjoying this recipe so much with fresh chillies. I don't call it kimchi though, just fermented veggies. I buy kimchi from our local Korean outlet 👍
@@tracyrees5524 kimchi is the method, not the recipe. If you prefer fresh chilis, go for it!
Oh PSA to everyone trying this! I originally followed maangchi's recipe when i did this the first time. Turns out gochugaru comes in multiple granulation sizes. i got super fine gochugaru and used like a cup and a half of it, which mass-for-mass is probably about 8 cups of coarse gochugaru, which is what yo'ure supposed to use generally. 1/4 cup of fine flakes for a batch size like this is perfect for me, but i like spice. My first batch was literally so spicy that the paste seeped into my pores and burned my skin for 3 hours.
Glad I read this BEFORE using the gochugaro I just bought. I'll have to check.
PSA to americans: use SI units
Also if you use fine pepper flakes (more like powder), it just turns into a paste, which is not something you want for kimchi.
Maangchi join the chat
Omg ❤❤❤
Her kimchi is the best 😂 all her food always looks amazing!!
That woman is adorable.
Good however she has so many videos I haven’t been able to find a basic recipe just what you can do with the finished product
LOLL
Dan! This powerful ripper filled livestream is blessed!! Smiles and dancing and joy filled peoples are living a greater life because of your speciality….. jamming and blessing all of us. Thank you.
I’m definitely using this recipe thank you so much for all the details!! You did a wonderful job in explaining everything and writing all the Ingredients. I will be sure to reference you when I make this
looks great, thanks for sharing your knowledge in such a fun manner.
keep up the good work!
I lived in Korea and love and learned to make Kimche even before moving there. I don't like it too sour so I let mine ferment for up to 2 days. Great recipe.
I made this recipe a couple of times and everytime it amazes me at how tasty and authentic it feels, previously before finding this recipe I would shop for store brought Kimchi however it was always expensive and the quantity of it was small. With this recipe I can easily make 2-3 medium sized jars especially if you include a bit more carrots (1-2 more) and the Kimchi lasts in the fridge for months, I enjoy eating it on the side with my rice dishes, sushi , ramen and anywhere else I feel like it. 100/10 would recommend !
I’ve made this kimchi four times now and it’s always a winner. Thanks for the recipe and the humor.
I made this recipe, I've never tried kimchi before, I love it! It is really good with eggs too! Thanks for posting this.
I lived in Korea for a while, and got very hands on with kimchi making (countryside town that took extrem pride in its vegitables and kimchi). I was lucky enough to be invited to help out with preparing kimchi with my friend's families in the early autumn. They make it in HUGE quantities. the process for preparing the cabbage was very different from the video and time consuming, often the cabbage is left uncut and each leaf brushed in paste and stacked (but families there literally have these blow-up kiddie-pool looking things that are solely used for preparing kimchi, along with large jars on the balcony.) They also keep the paste recipe incredibly secret. Despite how close I was with a lot of my friend's families, they guard their recipe closer than their money. They also ferment it for like half a year.
When I left, I still had a 4L kimchi jar (which is super tiny in comparison), and I wanted to make Kimchi but I would think back to the times I made it and all the tim spent, along with the long wait, and the fact I didn't have a good paste recipe either. Found this video a year ago and it really kickstarted me in my kimchi making! Of course, doing it the old style korean way tastes better, but not so much better as to discredit this method at all. Very comparible and a lot faster. Helps you really perfect your ability to make it, without having to wait half a year to see if you like how it came out or not! I am now waiting for a 5-month ferment to finish up that I made after using this recipe as a jumping off point.
Also, you can replace the fish sauce with homemade Doenjang in equal quantities to make it a vegan version, if you are buddhist/vegan
Do you leave it at room temperature 5 months or refrigerated 5 months to ferment?
@@nrob450 Usually when fermenting foods you don't want to refrigerate, the whole purpose of a fridge is to keeps things cold and slow the process of foods breaking down/fermenting
I ferment at room temp until I see gas bubbles then afterwards taste and transfer it to the fridge to slow the process down. Also when you remove bits make sure you use clean cutlery/utensils and not your fingers to avoid contaminating it or it can go mouldy. If it does you can usually remove the mould and it’s fine to eat though, but the average person might freak out unnecessarily.
Seriously yours is the best and easiest, no sugar no rice flour , Thank you 🙏
Made it over the weekend and now after four days its AMAZING!!!
Just got done making it. My apartment smells like garlic now, worth it.
This is the "simpliest" version I've ever came accross with! Excited to try this out really soon!😉 thanks for sharing this.
Just came by to say your recipe for kimchi is delicious. I doubled the pepper, but I made it otherwise according to your recipe. I went 6 days as well and man, I'm having it on a green chicken biryani and it's out of this world good. Thanks for rockin' in the kitchen. 👍😁
I just made it. It looks so good. Thanks for the recipe.
It's my lucky day! I was literally just cutting my cabbage to make kimchi today...when I saw your notification! Never clicked so fast. Thanks for the video👍😁
The best video explaining and preparing what Kimchee/kimchi is...
I never knew what is was...
thank you for a creating a great video.....
I’ve been making kimchi for the past two years and I love it! Next time I make it I will try your recipe. ❤
Dude, you totally rock!! I love your videos, and I learn so much. Thank you for sharing your knowledge and the way you teach. 💜
I have some friends from South Korea, and one made kimchi in a kimchi jar and the whole nine yards. It was amazing. I also learned that it’s not unheard of for South Koreans to have a fridge dedicate to just their kimchi. Great recipe as always!
We take the day off to make kimchi that would last all year man hahaha
All The Artsy and to me, that’s beautiful!
I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.
Beautiful one. How lovely to see you reaching to new levels !
You encourage me to get back to making music and learning new instruments! I have a keyboard calling and I send it to voicemail out of fear. Blessings to you Eileen. This is a great song for your daughter! 🌹❤️🎁 Love 💕 you !
Appreciate the info and the the delivery, concise, mutualistic, symbiotic, great vid
If you're feeling up to it, I highly recommend you try the more "traditional" way of making kimchi with the leaves largely intact / napa cabbage quartered, not chopped up like that. It tastes much better IMO, and it's way more fun to make. Also, try making the paste with sweet rice flour (many Koreans use Mochiko rice flour). Cheers!
True! Always go for 100%. I love the traditional way. And how Korean mothers and grandmas really make it. I thought this tutorial skips a lot of ingredients and procedures. But it’s ok at least he tried.
I regret cutting mine 😔 and making it so salty...
My MIL chops hers too, so its ready and easier to eat. Just a preference thing I guess.
It can be hard to find the authentic ingredients like Mochiko powder and salted shrimp, Korean radish and the right Gochugaru in the US outside of Korean grocers. Just know that there are wide variations in kimchi ingredients once you start looking into it, not one authentic recipe so you can put nearly any seasonal veg in, fresh fish, seafood etc. and while it will change the flavour it’s the fermentation which makes it good for you, your stomach bacteria and by extension your body
The first time I made kimchi I was like, “Ohh, I LOVE really salty food so I’m not gonna rinse my cabbage much.” Oops. 😖🤢😳
Your Emojis told the rest of the story. 🤣
Guessing it was a big mistake 😂😂
Its okay we learn from such mistakes
I put too much ginger in the first time, but i still ate it.
@@WayneMickel me too...it turn out so bitter. It tasted so good day one but turn bitter.
I had to rince it and remake the paste to be a bit sweeter to save it. But yeah...second time was worst than the first.
This is amazingly amazing! I tried this recipe and added a big onion to the paste. It turned out fantastic! Thanks 🙏🏼
Bro I owe many memorable family meals to your tutorials. Please keep them coming!
I made this Kimchi for my boss about 4 years ago from your video and she is Korean. She said it was one of the best fresh kimchi recipes she has had in America. That made me so proud that I didn't mess it up and should also make you proud of your amazing formulation of this recipe :) THANK YOU for making us non-chefs look good :)
I just recently got stationed in Kunsan Air Base Korea and discovered the beauty of Kimchi. And when I was looking up recipes I saw your name and thought "of course he has a Kimchi recipe ❤". I'm a long time fan and over the years, your channel never dissappints! Keep up the awesome work man! 👏
Americans and their military presence everywhere...
Thank you I wasn’t confident in making my own, but beautifully done tutorial.
I used a Kerazo fermenting pot for this recipe. Came out deliciously perfect!
This just brings back memories of making kimchi with my grandma
I love watching your older stuff, it’s freaking hilarious . you’re still funny nowadays by the way.
Love the way you making kimchi...so easy and simple
This is awesome, dude. I've always wanted to make Kimchi, the best Korean salad I love! Thanks for the video!!
Hiii I literally discovered your channel yesterday and can’t sleep till i watched all of your videos hahaha you make me laugh a lot!
I'm officially obsessed
I like to put some blended apples and a hint of sprite for carbonation, as a Korean myself, I think this boosts the flavor!
I have made this a handful of times, following your recipe. ❤
Thanks :)
Thank you! Finally someone explained it. Everyone else said put it in an airtight container and leave it out for 1-7 days, but no one explained to get air bubbles out or leave it a little open.
우리의 전통요리를 좋아해주어서 감사합니다!
Thank you for loving kimchi, a traditional Korean dish! 🤗🤗
Managed to make my 1st batch of kimchi. Thanks a bunch 😁 ㅋㅋ
Thank you my sister and I was looking for a great recipe and I knew you would have it!
I personally prefer to keep the nappa cabbage in quarters and slice the kimchi post fermentation.
I feel the same way!
Ugh I did it that way the first few times but its just so messy and an extra step that needs to be put it every time I want to eat it. Are there any benefits to slicing it afterwards?
@@aysepersona4194 its more pretty
I've been doing kimchi using this video for many times. All of the kimchi I made really taste great!
Thanks for this simple yet delicious recipe.
I have never eaten kimchi in my life before, but I hope l will enjoy it, just read the health benefits
Thanks Josh for the recipe, you are always a life saver
Thank you for taking and interest in Korean food. Very cool!
+1 for giving metric measurements also, thanks a lot!
If you want to buy a jar before making it to make sure you like it, keep in mind that kimchi comes in a huge variety of flavor. I've bought kimchi that tasted so different it might as well have been another dish entirely. Also, keep in mind that kimchi doesn't stay fresh in room temperature for ever. Many stores (in my country) buy kimchi in bulk and let them sit in the store for weeks or months at room temperature. This makes it quite mushy and can give it an off-flavor (but still being safe to eat).
Thank you for this recipe. I made kimchi years ago without the flour paste but cant find the recipe now. I really didnt want to use the paste. I'm glad I found yours. Thanks again.
Bro, I always come back to this recipe. This is hands down the healthiest one and most delicious one I found on the internet.
Im Korean and this video reminds me of the time when I was 7 years old, watching my mom making Kimchi in Korea. :) I liked to eat freshly made kimchi with boiled pork! This video is so awesome thanks Josh.
You guys have to go to the kimchi museum in Seoul!! I ❤️Korean food.
Lol !
That must be the headquarters of the kimchi police!
Just finnished making this for the first time and I can't wait for it to be ready to eat!
Thanks for this video. One of my House mates in California was Korean. His moms expression of LOVE was to bring us a rice cooker, 50lb bag o rice and huge jar of kimchi. Dong Ho, i love yur mom. I'm a native Texan who lived in California for eight years ..... This lady's home cooking sustained me. It sent my grandmother's love to me. Even though my gran couldn't thanks Mrs Kim....wherever you are i love you!!!!
watching how my mum makes it , i have learnt that we usually keep the cabbage whole, this is so that you can add the paste between each layer so that the cabbage can really ferment and absorb the flavour.
Can you explain how that makes a difference? Wouldn’t it be better to have more surface to absorb the brine by cutting them?
@@Hikutachama there is a difference to the texture and flavour between chopped-cabbage and the whole-cabbage. When you chop it all and just mix the sauces and ferment it like the vedio does, the gas comes out during the fermenting prosess and that makes the sauce on the surface of the cabbage floats a little bit which has to be attached. So the cabbage doesn't soak up the flavour much and that makes a difference.
@@user-dn4gm7cz8q That's interesting. Thanks for the info
Funny enough, as a swed, thats the same whey I've learned to do kimchi as whell, but don't know if I'm going a bit on ortodox when I fould them to a thight package with the spices inside before starting the fermentation.
You should make sriracha!!
+1!
@Ru22eLL what the heckie is this
I can see them perfectly Dan. Sunsets in Rome. How majestic the acoustic guitar touching is. Each string dancing to the ancient frequency! Thank you my friend!! Blessings to you Dan! I liked this very much. Love you brother!!
Just what I was looking for. Thanks so much🌷
My mans hair looking lavish as per usual. Shoutout from the kitchen cabinet 🤣
Left out the Asian pear and fish sauce and it was Amazing! I'm making my second batch now! Up until now it's been over 10 years since I've had kimchi! Thanks!!!!😊
Just made this, so excited!
Thats exciting! Kimchi is one of the Best Korean Traditional Foods in South Korea, there are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
This is an awesome video. Easy, clear, informative. No way did I think all of that was going to fit in my jar, but it easily did. I can't wait to start eating this. So much cheaper than the store and no extra chemical crap.
Thanks Josh, I totally thought you were going to add some of the sourdough starter haha
I’d recommend adding onion to your paste, shrimp paste, and using Korean daikon as opposed to Japanese daikon. Also, chill out with the ginger! A little goes a looooong way
Thabk you for the thorough explanation. I cant wait to try mine tomorrow and see if its refrigeration time.
Love this challenge!! Thank you. I’ll be watching for more 👍🎁
One tip from my mom’s recipe, blending paprika and rice into a paste and adding that to the sauce. The paprika adds color and a fresh tang and doesn’t bother the natural taste of kimchi, and the rice element helps along the fermentation process. Highly recommend this! Also a lot of traditional recipes call for Korean pears to be blended into a paste and added as well but I don’t think you can find those outside Asia very easily.
Can we use any rice and is it cooked rice?
@@thinkgood7412 hey thanks for the question! you can use any type of rice as long as its cooked.
@@jwl00066 thank you. I made it yesterday and realised didn't have a pear so I added an apple and two round of tinned pineapple. I also halved the sugar coz we can't do spicy. It's turned out yummmmmy. Not sure if it will affect the fermentation though as never seen pineapple used in kimchi recipes
Napa cabbage head
Kosher salt
Green onions
Carrots
Daikon
Chilli Paste :
Peeled ginger
Asian pear
Fish sauce
Garlic
Korean red pepper flakes
Im too bored to write the recipe but these are roughly all the ingredients you'll need :) how much of the ingredients that you'll need is in the video :]
Thanks, helped a lot.
Thank you
Looks good! I am going to make it tomorrow! I just harvested five heads of big cabbages from the garden today.
My recipe is NOT traditional but I had to do what I could with the ingredients I had at home. I used normal white cabbage, (I only decided to make kimchi because it didn’t want it to go to waste!), pickling salt, red chili flakes, some paprika for color, coloratura di alici (a Italian fish sauce that’s the direct descendant of the Roman condiment garum), garlic powder, ginger powder, onion powder, a dash (very little don’t worry) of soy sauce, and some MSG powder. It went all according to plan, but there’s quite a bit of extra liquid! It was easy to cover the top. Hopefully it comes out good!!! Wish me luck! 😅
How did it turn out?
I remember when Kimchi was regarded with disgust. "Fermented cabbage? Eww no." Now it's trendy?!
loll... sauerkraut is popular too no? i
When was that? From sauerkraut, to sarma, from segedin gulash to sweet and sour soup... Mate... It was never considered disgusting, all over the world where they actually had cabbage, where they didnt... Well... That sorta says it all doesnt it
I'm addicted to it but only ever bought it from the shops. A little tin or jar is expensive in the UK. I want to try making my own.
Definitely just an American thing. You’d be surprised by the amount of people that have never had fermented food here.
OMG ! I am a longtime Sauerkraut fan who has recently discovered Kimchi. I ate half of the 32oz jar before my wife took it away,(and that was store bought). I am in love and cannot wait to make this easy to follow recipe. Kimchi where have you been all my life ? : )
THAT STUFF IS AMAZINGLY GOOD!!!
As a Korean-American, I would recommend putting fresh, raw oysters, crab, shrimp, etc with the kimchi to give a richer flavor. Also, you can keep the napa cabbage in quarters and massage the paste with your hands and put it in a very large container, most Korean families make kimchi that way and chop it up when serving.
Can I use any kind of shrimp? and can I change the Korean pepper with any pepper?
So hard to find salted shrimp in the US though, but I’m going to go to the Korean grocers to get some. I won’t lie, seeing fresh fish and seafood go into Kimchi makes me nervous but this process is older than all of us and I trust it.
I like that idea of adding the seafood . Especially the oysters and shrimp
Another thing I used to add was a couple handfuls of raisins
Whoaaaaa we were just talking about doing a kimchi episode and you totally beat us to it!!! You nailed it! This is awesome man!!
Dude! Just marry me, you cook I'll work.
Sabrina Ron Delgado - hahaha love it!!