Real Korean Napa Cabbage Kimchi
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There are a few ways to make traditional kimchi, but my kimchi recipe is how my grandma, my mom and most of Korean family makes when it’s kimchi season. (Yes, there are kimchi season that everyone start making kimchi! It’s around Nov.) It takes lots of your time and care but that’s why it’s so good and delicious! Totally worth it, hands down!
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♥ Step-by-Step Written Recipe: http://seonkyounglongest.com/korean-napa-cabbage-kimchi
Korean Napa Cabbage Kimchi Ingredients:
Salted Cabbage:
3 cups Kosher or flake sea salt
3 Large size Napa Cabbages, about 10 lb, quartered
24 cups Room temperature water
Kimchi Paste:
2 1/4 cup water
4 oz. Dried pollack (approximately 1/4 cup)
1 Sheet of 5”x 5” Dried seaweed ASA Konbu or Dashima
1 Dried shiitake
1/4 cup Sweet rice flour
1 1/4 cup Good quality fish sauce
3 Tbs. Korean salted shrimp (Saewoo-Jeot. You can substitute to Thai fermented shrimp paste)
1 Tbs. Sugar
1 Tbs. Sea salt
25 Garlic cloves (approximately 2/3 cup)
1 Thumb size ginger, sliced (approximately 1 1/2 Tbs.)
1/2 Onion, quartered (approximately 1cup)
1 Apple, quartered & seeded (approximately 1 1/2 cup)
3 to 5 Red chili, roughly sliced (approximately 1 1/2 cup)
3 cups Gochugaru, Korean red pepper flakes
Kimchi Filling Vegetagles:
1 Medium size Korean radish, thinly julienne (approximately 8 cups)
6 to 8 Green onions, cut in halves lengthwise then cut into 1” long pieces (approximately 2 1/2 cup)
Optional choices of Vegetables (You can add these in this recipe or skip it):
1 bunch of Korean mustard, cut into 1” long pieces (approximately 4 cups)
1 bunch Water parsley(water celery Minari), cut into 1” long pieces (approximately 2 cups)
1 bunch Garlic chive, cut into 1” long pieces (approximately 2 cups)
Special Tool:
1 to 2 Plastic cookie carry bags
Large container with lid
Please do a mukbang channel!!! I love to watch u eat! ❤️
sf? I knew she’s rich
This is a great Kimchi making video. Thank you so much for promoting kimchi. Have you ever heard of the Kimchi Warrior?
I never seen Fresno red chillie peppers like that sold in my Markets ☹
you're so beautiful 🙂
love kimchi, love love love.
Передча хорошая.жаль нет русского перевода.
So many good recipes on your IRIE channel my dear Seonkyoung, now that I found napa cabbage in the whole foods store here, looking for the korean radish, or at the least the daikon variety, as for your comment on the shrimp: "Super stinky, Super yummy". As for the salted shrimp and the Korean radish, probably have to plan a trip to Mexico City to look for that in the Korean Market there. Ah, I bet Jacob really enjoyed that kimchee test taste! 🙂
I've watched a lot of kimchi videos and I think your technique is great. Presents very beautiful. Your mother must be proud.
How would i know if the kimchi is already spoiled and cannot be eaten? Can I divide the recipe into two because I dont have enough space to keep it in my fridge.. Thanks..
Beautiful!! Those red peppers are gorgeous. I have never tried kimchi, but I am really interested in making it. 💕
Thanks For The Help 🙂
how long can I save kimchi? because I can't spend it in 1 week
Just saw your video and 😍💖Can you do a video on how to make a small batch as I don't need such a big batch. Oh and how do I store it & for how long before it expirest. Any info will be greatly appreciated.
I really like your recipe. I'm making Kimchee as we speak but already have the ingredients for a different recipe. I've made Kimchee only twice using this recipe and it was delicious. But I really want to use your recipe next time.
Do you ever use Korean fish sauce for your dishes or does the Vietnamese one always do the trick?
Maangchi's recipe is easier to follow and make… and more simple like you said it was easy to make.. it aint.. you make it difficult…. i can explain how to make it in halof the time you do…. not a good instruction video…..
Once fermented, how long does it keep in the fridge?;
Hi Songkyong! Thank you so much for sharing your Kimchi recipe. I’m trying to make it but I only have dried boiled anchovy and rice flour. Can I use them instead of dried pollack and sweet rice flour? Thanks!
How would you store this? How long would it last ? How much does this recipe yield?
THANK YOU
Could I do it without the dried pollack? I’m allergic to fish?
Seonkyoung, can I use the same sauce for making green onions kimchi? Please let me know. Again I ❤️ you and thank-you for sharing your culture food with us.
YESSSS! Three crabs fish sauce is the best!