My FAVORITE KIMCHI Recipe -- A Small Batch DIY | FERMENTED
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- Äas pĆidĂĄn 3. 06. 2024
- Here's how I make homemade kimchi a quart at a time. This recipe is relatively simple, makes a manageable amount, and tastes DIVINE. đ Here's how to do it. New videos every Thursday and Saturday 8 pm EST.
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'NEAR' and 'Leaves' courtesy of epidemicsound.com and 'Sprightly' from iMovie. If you're reading this, you're on the inside. Comment: "KIMCHI!!!" - Jak na to + styl
Korean here! I learned how to make kimchi from my mom and one of the tips she taught me was to never overfill your kimchi container. I always leave about 2 inches of space at the top so that there's room for the gases. Also carrots are good but if you can find it, Korean turnip elevates things to the next level. Green onions are also a must. Appreciate the video and love the fact that kimchi is such an important part of your life!
You mean 돎? It's a radish, but does look more similar to a turnip. I was going to leave a message for her to leave a gap if no one else had told her, thanks :). If someone can't find Korean radish, Daikon is the closest thing that most American stores have. It's not exactly the same, but it will do in a pinch.
Would you like to share your kimchi recipe,and is it something a beginner can do.because after eating that store bought kimchi,there has to be some thats edable,or is iy something you have to get used to
HeyHeyTaeTae oooh the turnips and cabbage sounds delicious. How is it on the stomach tho lol
It is called Korean dikon.
Half Korean Hapa girl here! I agree green onion a must!!
idk why but emmy's voice just snaps all of my stress away. no joke.
Wierd Bomb Right?
I feel the same
So soothing
Same.
SAAAAMMMEEE!!!
Same. Sheâs my go to relaxation videos.
I Absolutely agree
An old lady at the market kind of guilted me into buying this kimchi cabbage, and I had everything else on hand so I tried to make this recepies. I thought I screwed it up with a bit too much chilli and garlic but I started eating it just today and to my surprise it's absolutely delicious. The old lady at the market will be proud of me. I'll buy another one soon.
I think this comment section is the most polite and pleasant Iâve ever read. I never considered how much art and science goes into Kim chi.
Thank you đ
Agreed...and they are helpful too!
*_M Y C A B B A G E S_*
Love ATLA
I C O N I C
I â€ïžavatar last air bender đđ„đđȘ
Let's scorn anyone who doesn't know the reference
Even though people in the comments gave it away >.< lol
it makes me sooo happy that ppl still remember atla :'D
Lots of questions regarding some of the ingredients. Iâve only been making kimchi for a few years but I thought these notes might help:
1. You can sub soy sauce for the fish sauce if you donât eat fish. Korean fish sauce is made with anchovies but many brands of Thai and Viet fish sauce may contain shell fish. Korean soup soy sauce is better than Japanese style but either works
2. Glutinous rice powder contains no gluten. Itâs called that because of the texture when cooked. It has more of the sticky type of rice starch. You can skip it completely. Itâs there to help the paste stick to the leaves. You can sub other starch pastes as well but they can alter the taste a little.
3. Any cabbage works, savoy and plain old green head cabbage work just as well as Napa. You know itâs done salting when the leaves are pliable and you can fold them almost in half before they break. You can also taste a leaf, it should still have a juicy texture and not be too salty.
@Crimson Hikari I would say Chinese red chili oil as those have the flakes in it but I am not sure.
thanks a lot! I just asked the exact questions and deleted them after seeing your comment.
Crimson Hikari for this type of kimchi, no. Many of the flakes Iâve seen as substitutes are either too coarse or too spicy. Korean pepper flakes are available from amazon if you have no other source. Your other option is white kimchi, which is not spicy and doesnât need the flakes.
Soy sauce-brilliant! Thanks for the suggestion
@@adbreon What does white kimchi taste like?
My mom does this similarly, a tip, I could share that my mom does is that she saves those plastic pizza protectors (that small plastic circle with the 3-4 legs that's placed in the middle of a pizza box to keep the box from crushing the pizza) and cuts the legs to size so she can use it to push the cabbage down while it is fermenting in a jar. She inverts the plastic circle, like the circle plastic is on the kimchi side while the legs are on the lid's side. so when she loosely seal the jar, all the cabbage pieces are submerged in the brine.
Some of my secrets that give the kimchi a deeper flavor:
âą Rather than using plain water, use a kelp and shiitake mushroom broth when making the rice porridge
âą Use Korean salted shrimps as well
âą I never add sugar, I feel the pear/apple and rice porridge adds sweetness
âą Add blended fresh red bell peppers in the paste
âą Garlic chives give a nice flavor
Sounds great! How much salted shrimp would you add for a small batch (out of one single head of cabbage)?
Nice - all these are the more traditional methods. Have you ever tried kimchi made with raw oysters? Thatâs kicking it old school.
Thank you for your excellent tips! I was inspired by your tip of using shitake and kelp broth for the paste and this batch has got something else previous batches didn't have. (However I didn't have kelp or shitake so I used dried anchovies and aromatics)
Diane Typpo I am glad to hear! How did it turn out??
It was my most beautiful kimchi yet - I've since made another batch using the broth-for-porridge tip. I am now cruising comments for even more tips for my next batch :)
My friend is Korean and when we were kids his mom ask me to come over to play. When i get there her idea of fun was digging holes for kimchi pots. I was the only one that came over, because I knew she was going to feed me good food. Kimchi, hot pot, fish ball soup.
To be invited to "Kimjang" is an honor; your friend's mom must've liked you, because you got the fun part... Our bratty asses were always either put on garlic-peeling duty (no knife; fingernails only) or told to go away until the kimchi is ready (at least 3 weeks)... Korean moms definitely have their own standards for what constitutes "fun".. and btw, don't ever tell your Korean mom that you have a toothache; She'll tie a string around it and rip it out of your skull, and then ask if there's anything else bothering you! (.... "No ìë§, I feel fine... Got any garlic that needs peeling?")
@@giuseppelogiurato5718 đđ€Łđđ€Łđđ€Łđđ€Łđđ€Łđđ€Łđđ€Ł
Thank you for this concise videođ I made my first kimchi and itâs delicious â€
When I was in the Army, I was stationed in Korea! The Kimchi I had there was so much better than the product sold in supermarkets! It was eye watering, tongue searing goodness beyond belief! Iâm really in love with this recipe đđđ
đ
I was stationed in camp casey in 2013-2014 and I miss it soooooooo much. The food and the people made that tour totally worth the shitty leadership I had there. As soon as my kids get old enough for the long flight, i'm definately taking them there. Such fond memories.
Ghosting Hoes Awesome! I was at Camp Pelham up in Sonyu-Ri (Munsan)! I too enjoyed my 12 months there đ
Youâre too fast,canât catch up.
Every 3 months I return to this video, scrawl down the instructions on an envelope, make the kimchi, lose the envelope... when will I learn to put it in a recipe notebook...
What a LOVELY lady, and an excellent presenter, at that ! Not a single UM or UHH in the whole video. She knew where she wanted the presentation to go, and she moved right along to get there. And she speaks in "complete sentences" (subject+verb+object,) too. Very professional. GO, EMMY... You are a winner ! (PS - I get my Kimchi in jars, at the store. Might try making my own in the future.)
Cheeseburger topped with an over-easy fried egg and kimchi = heaven.
that sounds really really really good!!!
Kimchi and fried eggs are always a good combo. I love kimchi fried rice with a couple of fried eggs on top
That sounds amazing!
OMG that sounds good!
Michael DePew
oooh donât do this to me đ©đ©đđđŸ
This is my first time seeing emmy with straight hairđ
kcaso kcaso ikr? đ
I prefer straight hair on her đ
I like it as well. Very pretty
Same. I like it, but I'm not used to it lol.
It's very nail shop/ I prefer the other style.
I made this. I love it. We've eaten it all. Came back to make more... Emmy I wish you'd put your recipe in the comments so I don't have to rewatch đ
RECIPE
1 napa cabbage, rinsed, quartered, cored, sliced into 2â pieces
1 carrot, julienned
1/2 c salt
cover with water and soak 2 hours
1/2 c water
4-1/2 t glutinous rice flour
1 T sugar
thicken over medium heat
add sugar toward the end
1 small onion, grated
5 cloves garlic, grated
1â ginger, grated
1/2 pear, grated
2 green onions, diced (greens only)
1/2 c korean red pepper flakes
3 T fish sauce
mix into rice paste from above
drain vegetable mixture
add paste mixture and massage well wearing gloves
pack tightly into glass jar(s)
place lid gently/loosely
leave at room temperature for 48 hours under a tray
store in fridge with veggies submerged under liquid
Joeda6
Thanks đ
đ Thank you
you're the best, thank you so much!
O
I can hear 1,5 T of rice flour
MAAANGCHIIII - she is the queen indeed. Thanks for making a small batch version :)
Her recipes are sooo good and she is the MOST precious!
Maangchi is not here; this woman is someone else Emmy.
I lived in South Korea for a year and a half. I was addicted to kimchi. I make kimchi myself and get my recipes from a few books from Korean cooks. It is the best way to get fresh kimchi if thereâs not a good Korean market nearby.
I always rinse my vegetables well after soaking in the salt water otherwise itâs too salty. I use a little rice wine vinegar in water to top off the jar if I need to keep the vegetables submerged after I start using it.
I also like to add slivered fresh red jalapeño to give it a bite. The Korean peppers have a lot of flavor but not much heat. It pairs well with the garlic.
Love it with daikon, easy to make and economical.
If you donât like fish sauce, buy a nice soy sauce from an Asian market and add about half as much. Avoid the mass produced US brands. Theyâre not very good.
Other recipes add oysters, shrimp and I think fresh squid. I use water packed oyster drained, rinsed and chopped with a little soy sauce instead of fish sauce.
Great video. Super healthy dish. Thanks.
FYI: if you buy real kimchi at a real Korean market, donât be surprised if you get some minor cold symptoms. A lot of westerners get it when they first go to Korea. I did too. Years later, I bought a gallon jug of kimchi brought from a Korean market and got the same thing again. I built up my immunity again in a few weeks.
I never once heard Kimchi will give you cold symptoms.
I know a lot of waygooks (foreigners) get sick when they first visit, but I personally think it has more to do with more exposure to more people especially little kids coughing directly in your face, and maybe new allergens that they haven't adjusted to.
Jessica Vance
I donât think it was specific to the kimchi in Korea. It was just general environment. I had a good case of the crud for 2-3 weeks.
I got it again after being in the states for several years when I bought a gallon of kimchi made in Korea. It was deja vu all over again. All of the same symptoms.
I kept on eating the kimchi though.
Built up my resistance again. Itâs to be expected as kimchi is a live cultured food and will carry the environment along with it.
I wouldnât have known if I hadnât been through it before.
@@blisterbill8477 That's normal for travelling anywhere. You're exposed to new strains of bacteria and whatnot that aren't native to your home country, so your immune system hadn't developed a defense to it yet. The similar symptoms later in the states was probably a coincidence. All the foreign people studying or working abroad will likely get sick. I even got sick going home to the states after being in China for 2 years, when I'm normally pretty healthy and resilient LOL! XD
In a quick pinch as we live in a small town Iâve used Mexican pepper flakes and ground chili! Iâm no pro but it worked and Iâve used cassava flour when we couldnât get any recommended flours. I didnât notice any remarkable flavor difference. I love kimchi and any pickled/fermented veggies. Thank you for the video and recipe. Appreciated alwaysâ€
I really ought to start actually cooking with kimchi. Every time I get it, I can't help but just gobble it down on its own!
Well Emmy, I have watched this episode many times and finally, this week, collected all the ingredients, prepped most of them before hand and had my daughter come over for the assembly and jar-stuffing. (I have enormous hands and there is no way that was going to work) Every thing went very well and it looks just like yours. It is resting now. I will try it after 48 hours. It was fun. I included the sweet radish. I tried a slice and it tasted a lot like an American Turnip. not quite the same, but very close. Thanks Emmy update: It is now 48 hours later. tried some and it was great. flavor, heat, garlic punch, everything you said. Thanks, love the show.
I have ginormous hands also. I got a rolling pin and took the handle out of it. Then I pop a freezer bag over the end of it and push the kimchi down. Gets it done right and no clean up afterwards. Bonus: After one end is taken off, the wooden handle make a great Harry Potter wand for the grandkids.
Kimchi and pork belly the best combo ever.
đđđ
Kimchi and pork belly are they made separate,I hope?
@@nor4277 yes... It's very good together but NEVER to be cooked together
@@juliaaajames1259 thanks for the info,I think I want to try pork belly .its like big bacon right ,I only seen pictures of it.love pork.
@@nor4277 it taste different to bacon but is still yum it can be oily cos of the fat..but if you get crispy cooked pork belly from chinese resturant hmmmmmmm....yom!!
Kimchi ingredients (chronological)
Napa cabbage
Carrot
Kosher salt
Water
Rice Paste:
Water
Glutinous rice flour or Machiko flour
Sugar
âLove sauceâ:
One small onions grated
Five cloves of peeled garlic minced or pressed
Fresh ginger grated
Half of a ripe pear
Two green onions
Fish sauce
Korean red pepper flakes
Tools:
Pot
Grater
Garlic press (optional)
Disposable gloves are recommended
Use a non-reactive container
thankyou for the ingredients!â€
Kimchi with jasmine rice, and toasted nori sheets, best lunch ever!
That's an awesome idea, thanks for sharing that andréa!
Hello đ how are you doing today
I love maangchi!! Shes one of my favorite youtubers, I would love to see you make more of her recipes.
Emmy, after 3 days fermenting on the countertop, and with only a minor tweak or two, THIS CAME OUT PERFECT. This is going to be the go-to Kimchee around here. MANY THANKS, Em!!!
I tried Kimchi for the first time recently and I'm so excited I like it. It's got such a unique fizzy texture.
I just made this! I had a taste before starting fermentation and it was good even then! can wait to taste it when it's ready!
Yay, Maangchi! I've used her recipe for years as well, but use apple sauce instead of fermented squid.
Does it yield the same amount of flavor? Reason for substitution? Also is it an equal amount that you use of the apple sauce?
I like using the tiny fermented shrimp instead of squid. Are you taking out the pear when you use apple sauce or is it just like a less funky, sweet-spicy thing?
@@adbreon Less funky. I also don't like every single person in the Korean shop staring at me while I hunt for the shrimp (sorry, I miss remembered. It has been a while since I used it)
@@Romanslost Well, it is different. I like it a bit sweeter and less fishy. And, yes, about 1/2 a cup for a 4 head batch.
Maangchi has a kimchi recipe with squid in it too. I like squid but raw kinda gives me the heebs.
Can't go wrong with kimchi! (And this smaller size will probably make anyone living with roommates much, much happier.)
So it is a acquired taste?
@@nor4277 Kimchi? It can be! Though I think if you're feeling nervous it's good to get your hands on cucumber kimchi. It's often much mellower and a touch sweeter than napa cabbage/classic kimchi, and it's just dang tasty.
Ooh I have roommates too! How do you make it without the whole fridge smelling though? I don't want to scare them đ
@Alyssa Muller Honestly, I don't make my own kimchi right now, but I've found that keeping small amounts and eating it quickly works fine enough? (That and offering to share. And trying to hide the kimchi on its own shelf away from everything that might get impacted by the kimchi. The things you do for kimchi goodness.)
@@Brad14397maybe big box of bakeing soda?
I make kimchi every year with my mom!
Here are some things that can help:
You can always use soy sauce instead of fish sauce!!
Always leave at least 2 inches in the box that youâre gonna store your kimchi in because of the gases need some space!,never stuff it.
Add:
Radish,carrots and green onions for a better taste! (Dk how to explain it).
Any type of gabbage works! As well as napa!
Add garlic and ginger (paste) in the red powder!
(If you need more help ask Iâll reply)
Does kimchi really keep for a whole year when you make big batches? How does it change as the months go by? Does your mom have the special kimchi refrigerator?
@@susanwindley9165 you can keep it for more then 1 year and the more older it is the more flavorful it is!! The months go by easily just leave some space in your kimchi box so it can stay fresh! And yes I do have a kimchi refrigerator.
Beautiful! The crunch when you bite into itâŠ! Brings back memories of when I lived in Korea and worked on a Family Farm in Jeju⊠Now I gotta make this version :) Thanks for posting.
I made two big jars a few days ago and I can say that I sold my soul to Kimchi Devil since I tried it for the first time :)
I'm from Mexico i did this from maangchi it was so good... I eat it with quesadillas and eggs and taste delicious... You made it very simple to follow i love it â€ïž
Hey girl I'm from Mexico too, where do you get the red chili flakes?
Alex MacĂas asian markets or order it online
Hello đ how are you doing today
thank you for this upload, it helped me feel less overwhelmed with making my first kimchi đ you're a star!đ
your reaction to the taste is so genuine. love you
I make this same recipe that I also got from Maangchi! I love her, she taught me so much, I have been watching her for YEARS. I add some fermented shrimp paste to the mix and it just adds some extra umami for me that I love.
In my years of making kimchi I've substituted Korean chili flakes with different combinations of Mexican chilis. Although the end product is undeniably different, I've never been disappointed đ
The first few times I made kimchi I thought I got the right chiliâs from the hmart but they were SOOO spicy even with just a couple to half gallon batch. Now Iâm finding I may have gotten the wrong kind đ
Nathan, I add jalapenos to mine. It gives it a great extra kick!
A chili is a chili
Yes, you can make the kimchi with different peppers or no peppers (white kimchi). Red is a lucky color in Korea, and the Korean flakes give good heat along with the good color.
I made this recipe and I loved it! I used anchovy sauce, because that is the kind of fish sauce I had on hand.
I am going to add that I loved the carrots in the kimchi. It brought a slight sweetness to the kimchi that I love! Also, I did a two day fermentation, the tanginess was superb! Thank you so much for sharing!
Kim Chi on biscuits and sausage gravy!!! Yummo!
I'm a total west coast US woman who tried kim chi for the first time at a Japanese friend's home. I was hooked instantly. It was bought from an Asian market in the city , too far to shop very often (I live in a small town of less than 10,000). It was expensive, too. I decided it was something I had to have so I found a recipe. Surprisingly, I only had to buy the fresh vegetables and the Korean chili (gochugaru?) - I had everything else on hand. It came out fabulous! I have been making kim chi for about 10 years now. My recipe uses 2 heads of Napa cabbage and that can make a lot. It is usually between 5-8 pint jars or even more. I am the only one in the house that likes it so I usually have extra to share. Once my jars begin to ferment, I drive around town playing *Kim Chi Fairy*, giving jars to those friends I know love this tasty treat.
I made kimchi for my first time today and doubled your recipe. I canât wait to taste it! Thanks for the recipe :)
Emmy your hair looks really good in this video!
This is SUCH a great recipe!!! I added 1/2 Carolina reaper pepper to get a little more heat but other wise stuck to this recipe and WOW!!! Sooooo good
I'm addicted to your videos. You are amazing and I've learned so much. Please never stop posting!
It's snowy in southern South Korea now at 10:00 AM -- how's the weather in the place where you live?
Thank you for uploading this video, and as a Korean, I'm so delighted that you've introduced how to make kimchi so that people could remind of Korea. And there are other lots of kinds of kimchi (kimchi made with asian radish, etc.) so you should try and review them!
I'm delighted you approve - thank you. Stay warm!
It's been warm and sunny here in Arizona, USA !
Cool and breezy in Southern California!
The radish is my favorite! Canât find that type of radish where I live though. đ
Its 7:30pm or 19:30 in 24 hr time in Northern California. Its dark and a little cold. Currently watching youtube videos wrapped in a blanket đ
This seems so delicious. We make pickled veggies very often. Should try this recipe for Kimchi. Looks amazing!
Just made this now and letting it ferment for 2 days! I was eating pieces of it during jarring, its good even not fermented! Cant wait for the final product!
When I make sauerkraut I use glass weights to keep the cabbage packed down, I leave an inch and a half or so of head space in the jar and I have lids with built in airlocks. It keeps air from getting in the jar, lets the gases out of the jar and prevents the brine from heaving out of the jar. I don't know if it would work the same for kimchi but it's worth a try. I'm 100% trying this recipe. Thanks, Emmy!
I followed your recipe and I loved the outcome. Thank you so much for making it so simple!
3 years later and still making it, it's so good and good for you đđđ!
Thank you Emmy! I have made many LARGE batches of Maangchiâs kimchi. Between you and Mike Greenfield ProHomeCooks, I feel like even though I have been making kimchi for years, the training wheels are off and I am Kimchi-ing like a ninja. You rock!
Hello đ how are you doing today
I've made your kimchi recipe several times since a friend shared your youtube link with me. My family loves it. I double it almost weekly now. With seven in the house, we go through a lot of kimchi, and your recipe is perfect. đ€ Thank you for sharing.
Never had kimchi ! Canât wait to make it! That crunch sounds so enticing!
Mason makes glass weights that keeps your kimchi submerged, they work GREAT
The amount of saliva IÂŽm producing right now is off the charts. I feel like PavlovÂŽs dog...
Auloh1 woof
Hahahahahaha
Too funny, thank you for the interjection
It rings a bell. Hhhhhmmmm.... đ€
@@ranelbalolong đ€Łđ€Łđ€Ł I see what you did there!
So far, I have followed your receipt 2 times, and I have gotten good results. Thank you for making a simple video. đ
I absolutely love Kimchi and tried to make some myself several times, with not so satisfying results. Now I'll give it another try with your approach. Thanks for the recipe.
I make 4 types of kimchi. Love trying other people's suggestions/recipe. Thanks for sharing. I'm going to try your version and see if i find a new version I like.
I know you probably won't see this, as this video is three years old, but thank you so much for this video! I wanted to try kimchi, but some of the ways it's made has really put me off. But this version, especially the fact that you use fish sauce instead of whole oysters, makes it more appealing to me. I'm not a big fan of fishy things, even though I love lobster, crab and shrimp. I also have a huge bag of Korean chili powder. I'm definitely going to make this.
the crunch sound... crunchgasmic indeed
Thank you for this recipe! I just made it today and it tasted so good. Love your content. Thanks again!
Yay! Maangchi! Thank you for using her recipe!
Omg fizzy is the word Iâve been looking for to describe the tingly sensation when you eat kimchi! I must try this!! This really is so accessible and not intimidating at all. Thank you!
Hello đ how are you doing today
My mom is from Korea and I grew up watching her make kimchi but I never saw her make that rice paste stuff. Definitely worth a try. I'm going to make it for her and surprise her. Great video
Yessss. Hers I my fave tooo. I loooove kimchi. She has blessed so many of us in the world
Kimchi Mac and Cheese is my favourite dish!! I've been using Maangchi's recipe for a few years now. This will be perfect to get a quick fix between batches.
Thank you for sharing this recipe. I made it on the weekend. Taste awesome! Can't wait to make more after i run out. Ive ate so much haha
I made a batch of kimchi earlier in the week and just ate some of it - so good!!! Thank you for sharing this recipe.
emmy, i love watching your videos. always uplifting, interesting, and relaxing. thank you for making time to do youtube while being a mom!!
Hello đ how are you doing today
thanks for sharing this kimchi recipe. i can suggest some methods korean people use in their kimchi for variation. first, you don't need to salt the vegetables other than cabbage, like the carrot. especially if they are finely cut they will have the tendency to become soggy. koreans don't use carrot in traditional kimchi even though i see it a lot in western recipes. instead, try korean mu radish or daikon cut in a similar way, but a bit thicker so that it doesn't break. daikon is really, really similar to mu radish and in fact the taste is almost identical. you can just add that to the jang (sauce) before you dress the cabbage and, when combined with the cabbage, will ferment naturally. also you can just slice the round onions finely into strips and you don't need to grate it, to save effort. also recommended to add some green onion cut into two inch pieces, white part halved vertically first. the flavor of the green onions in the kimchi is very addicting. the older generation in korea don't usually add plain sugar but sometimes korean pear or apple. my favorite sweetener is something called maeshilchung, the syrup of ume plum, which is delicious. other than that, i used apple myself to good results. however, for the first day or two the kimchi was quite brown. i was worried i ruined the kimchi. after the initial ferment the color became red again but i still prefer maeshilchung which doesn't affect the color at any point. also, i have made vegetarian kimchi before using the strong broth of dried shiitake mushroom and a lot of dashima/konbu seaweed. in order to replicate the flavor of fish sauce i used a little soy sauce too. it can help to know this variation in case you want to serve kimchi to vegetarian friends. have fun making kimchi emmy!
This is great... â The Looooovvvveee Sauceâ đ Thank you I have have all these ingredients I love making Kimchi Soup for cold winter nights.
Oh, I love, love, love Maangchi! Isn't she incredible? I always love it when channels I like mention each other.
Sounds so delicious! When I'm really hungry I've been known to make a Kim chi sandwich because my fridge is relatively empty however Kim chi is such a delicious ingredient that I need that Kim chi fix.
You and Maangchi are both beautiful puree souls. A collab would be epic!
..." we need to make the love sauce." I'm so going to use this line on my next date. Lol.
đđđ
Making my first batch today! Very, very excited!!
My mouth watered as soon as I heard the crunch.
Being half Korean, I've eaten kimchi all my life and make my own when I can. Especially radish or cucumber kimchi đ€€
Can you use half of the red pepper flakes if you canât take a lot of spice ?
@@K119_ I don't really recommend cutting it quite that much since it will throw off the balance of flavor of your kimchi paste. I would suggest adding half of the paste, taste it, and then add more if necessary. It probably won't last as long, but will be a lot less spicy. Personally, I don't measure anything when I make it; I go by taste.
@@TDenham1106 thank you!
Hello đ how are you doing today
I love adding kimchi to my cheddar grilled cheese! Cuts through the richness
That sounds so good! I'm going to have to try it. Recently I made some homemade pastrami, but instead of using sauerkraut for my Reuben I used some homemade kimchi. OMG!
This sounds amazing!
Iâd try that. I like pickles with my grill cheese and the kimchi should really have a nice zing :D
Ramsay stole your idea recently
Now the whole world can know how good it is! đ
I'm excited about this recipe. Small batch works perfectly!
I have tried numerous kimchi recipes and this is my favorite! It's easier than other recipes and tastier than all of the other recipes I've tried. It is a keeper. I've made it multiple times. Thanks!!
Thank you so much for this, Emmy! Watching you for a while now and really enjoy you. And thanks for the h/t to Maangchi : she IS the master. Can't wait to try this small batch idea. Making an oil drum-full ala Maangchi intimidated me. Keep up the great shows!
I use Maangchi's recipes ALL of the time. She's the best. I've only ever made her radish kimchi, though. Guess I should try the ol' original out soon!
Try Maangchiâs white kimchi recipe some time. Itâs perfect for summer and might convert those afraid of the Korean red pepper. Itâs so light and delicious.
I'm obsessed with kimchi. I just made my first batch and ready to make another.
Just made my first batch. Now to wait and see. Thanks for the manageable size!
I am literally eating kimchi fried rice right now
Im making some tomorrow and I cant fucking wait... Im waiting cause I made the rice today
Lucky
I have it in my fridge and had to go eat some 'cause of this vid!
I hopes its better then that store bought stuff i tried ,one bite spite out and through the rest away ,pricey for food that bad.
A N D S P R I T E
My favorite line, 6:53 "I was kimchiing"
Mmm mmm mmm. I love kimchi. This looks simple. I'm gonna try it. My stepson learned how to make it in Korea alongside Korean chefs. He makes a great kimchi. He also uses fermented shrimp, and turnip. It is out of this world.
I just made my first batch! No pear so grated in half a small apple. So quick and easy. just tasted after 24 hrs. Delicious. Will let it ferment another 24hrs. Put water into plastic bags and set them on top of kimchi as I dont have jars with special tops. completely covers kimchi but allows gases to escape.
I made Maangchiâs recipe a few times. I would have several half gallon jars going at a time. One year it had gotten so fermented that a jar scared the daylights out of me at like 2 in the morning. The lid popped off with such force that I was trying to scrap it off my 9 foot ceilings!! I think it smells wonderful but my husband canât stand the smell.
Have tried it and your recipe is by far the best one so delicious đ€€
Also I use applesauce instead of the pier because of allergy works fantastic
That looked wonderful!
I have wanted to make kimchi. Thank you. Iâm going to try in the next week or two. You made it seem so easy. I love it with cottage cheese!!!
Kimchi is Korea's representative vegetable fermented food, and there are more than 200 kinds of kimchi, and there are countless dishes cooked with kimchi.
Currently binge watching Emmys videos I haven't caught up on yet. I had a terrible night and her videos are always entertaining. Thank you for helping, Emmy!
P.S I sit through her promos because I want her to get paid!
About to make this kim chi this weekend. Love your videos bc you make everything simple and easy. korean food is the best.
Thank you for sharing this video I love love love Kim Chi one of my favorite foods I can eat it everyday! Iâll definitely be making this soon đ€€
I just finished making your recipe and my gosh it is delicious!! ( ate some canât wait). I kinda tweaked it a bit coz I forgot the pear so I used orange marmalade, soooo delicious. Thank you so much !!!! Oooh I added half a teaspoon of gochujang. â€ïžâ€ïžâ€ïž
I love kimchi. Its so good
One of my adopted son's is from Korea at age 9 months. He's nearly 40 years old! I learned how to make kimchi when he was younger, to keep him familiar with his native culture. I LOVE all kinds of kimchi! â„ïž
Thank you for this easy but delicious recipe. Just made it and it tastes soooo goood