Mama Kim’s VIRAL Kimchi recipe | step by step w/ measurements | make your own (fresh & tasty) kimchi
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If you’re wondering what fresh kimchi tastes like instead of store bought, this video should be pretty helpful for you! Mama & I …
The very clever thing about potato is that it also ferments.
Amazing thank you for sharing ❤ update
You and your mom are so cute❤
Here's the written recipe for anyone who wants it:
Mama Kim’s Kimchi Recipe(1 cabbage small batch):
Ingredients:
• 1 Good Cabbage(about the size/length of a head, try to find one with leaves that aren’t too thick)
• Coarse salt
• 1 medium sized potato(about the size of a hand)
• 1 medium sized onion
• 1/3 cup of whole garlic
• 1 thumb sized knob of peeled ginger
• 3 spring onions
• 1 small to medium sized daikon radish(depending on how much you want)
• ½ cup fish sauce
• ½ cup tuna sauce
• 1 tbs Salted shrimp
• 1/2 cup Gochugaru (more to taste)
• 1 ½ tbs fish sauce
Instructions:
1. Cut off the base of the cabbage. Slice vertically down the middle of leaf, then into desired size
2. Rinse the cabbage leaves
3. Put into large metal bowl and generously add salt
4. Mix Salt and cabbage together
5. After 1 hour, move the leaves from the top to the bottom then rest for an additional hour
6. Rinse cabbage leaves twice then drain for 30-60 minutes
7. Peel potato, cut in half and steam in pressure cooker for 3 minutes
8. Once tender mash the potato
9. Slice the onion(it will be blended)
10. Slice the green onion vertically then into 1/8ths
11. Peel the radish and slice into preferred size
12. Blend onion, ginger, and garlic with fish sauce and tuna sauce
13. Mix blended vegetables with chili powder, and salted shrimp
14. Add fish sauce and mashed potato
15. Mix in the cabbage
16. Taste to see if it needs anything
17. Mix in radish and green onion
18. Transfer into container/jar and press down so its compact.
19. Seal the container
20. If you want to eat it not fermented then store in fridge
21. If you want it fermented, place cabbage protector leaves on top and leave out for 24 hours(longer depending on how sour you want it, no more than 10 days) then store in fridge
My mom is allergic to shrimp do you necessarily need it in the kimchi sauce recipe?
Mama Kim’s kimchi was sssssoooooo…..good👍👍👍👏👏👏💕💖
What a beautiful mom n daughter 😂😂❤❤
Love you guys!! 🎉
Found you through IG! I can’t wait for more longer form content from you :’)
I love this 😋😍😍
I’m here for all of this!! Can your hot husband make a feature?
Such a great tutorial, now I gotta make my own batch!!!
Love is patience & OMG this dish takes much patience lol 🥬🥘❤️🔥
One question, the salt used in the nappa cabbage leaves is to add seasoning, to shrink or both? I ask this because I'm afraid of salting the leaves too much since the sauce contains ingredients that already have salt added.
Can u respecify the liquid gold measurements per cabbage please 🙏🙏 how much fish sauce and tuna sauce per cabbage?
Finally a video of ur mama’s kimchi! I’m so excited I want to try to make kimchi for the first time homemade
This is so good I'll definitely try making it
I need more videos❤️
Obsessed with you guys ❤ such a wholesome family
can't wait to try this!