How To Make Kimchi At Home…Easy Mode
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Look I’m gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let’s simplify this together, and stick to a basic …
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It might not be “authentic,” but when I want to make a simple kimchi all I use is Nappa cabbage, gochujang, salt, and water. That’s literally it. I salt the cabbage and wait a few hours, then drain it. Then I mix gochujang and water to make a paste, and rub it on each leaf. Then I just let it sit in a covered bowl for like 3 weeks, opening it every day to let out all the gas. It’s better than the kimchi I get at the supermarket. If I have the ingredients, I’ll add garlic, ginger, scallions, moon radish, carrots, fish sauce, etc, but those 4 basic ingredients are honestly enough for me.
Mine started to mold after 2 days, please help what am i doing wrong?
For those who like high acidic/potency add up to 2 tablespoons of sugar to the mix. It will ferment quicker and definitely have more kick. I pretty much double the amount of pepper flakes too.
It stayed good for one year in the fridge 🙂
So I'd like to use a pot without one of these screw lids… how would i go about not tightening it all the way?
Thanks for this recipe. Will try.
You can top the kimchi with a plastic wrap. That will keep the air out and you wont have to burp the jar or worry about overflowing. You can keep the kimchi out for a day and then you should ferment slowly in the fridge. You can keep the kimchi in your frisge for many weeks even months but make sure its in the coldest part of the fridge in the back corner somwhere. Fridge temp is actually a little warmer than ideal for long term kimchi storage. You can pick up a kimchi fridge for a few thousand bucks and keep your limchibfor years even.
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Was curious d paste dont have to mix with glutinous rice paste?
This recipe n ingredient seem simpler
Some use glutinous rice flour..
Does it make a difference other than thickening?
Why am I in the cupboard?
I started eating kimchi at 14 or 15 years old I was working for a Korean restaurant and they would make it there and they thought it was funny because I would just eat it out of the bulb I would put nothing on it and I guess I was the only white boy they ever saw that liked kimchi I still buy it by the gallon and I've never made it so now I'm gonna try it
Nicely done!!! I learned that if you can do it, I as well can do it, symbiosis complete.
Can i skip the fish sauce?
Bruise the napa cabbage!? Dear god….
What should i look for to avoid botulism if worse comes to worse?
I like white kimchi. When it comes to kimchi, we think of red kimchi, but in fact, white kimchi is an old traditional kimchi, and red kimchi has a short history in Korea.
this aint easy
could this go really wrong and cause u to get food poisoning 🤷😑
Can you add sugar in kimchi?
Did you forget the onions ?
Mine is too riped and spicy how to correct that ?
0:37 fermentation gay?🤨
Thabk you for the thorough explanation. I cant wait to try mine tomorrow and see if its refrigeration time.
Why are you eating all the julienned carrots strips?
i ended up with my container half empty , will that cause a problem with the result?
الترجمة عندك سريعة لم اجد فرصة حتى اتابع وافهم الوصفة .
Do you have a non spicy recipe?
wait you don't need to get a culture?
you can use a greater josh much easier😁
Nice video. But friendly point. It's "geem chee." Not "kimchi." Also, use red gloves and not your bare hands, friend.
Well, I did learn something and thank you
Dude, you totally rock!! I love your videos, and I learn so much. Thank you for sharing your knowledge and the way you teach. 💜
Can you also use red bean paste?
Not to be rude but he is high as a kite. I want what he smokes
Thank you
How important is it ro sterilize the jar ? I mean, sure I clean my dishes, but probably not to canning standards lol
Easier than that, add 1% salt by vegetable weight.
Mix it up and stuff it in jars (don’t rinse it).
On my list to dooooo
I think I'm on the road to disaster – your half gallon jar converted to about 2.8 litres, which wasn't enough for the enormous amount of kimchi this makes. The paste was spread fairly thinly and wasn't red because I didn't want it to be too spicy.
thanks for the GRAMMS for us from rest of the world. Realy helps.
🙂
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! 😅
Just what I was looking for. Thanks so much🌷