Kimchi doesn't need to be complex
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- เผยแพร่เมื่อ 20 มิ.ย. 2021
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Today was that time of the month where I make a bunch of kimchi for everyone in my house to share. This time I thought I would make more of a mixed batch of kimchi using Chinese cabbage, pak choi, white pak choi and korean chives.
Equipment:
Fujifilm X-H1
Fujifilm XF 23mm f/1.4 R
Helios-44M 2/58mm M42
Audio Technica AT2020 w/ Behringer U-Phoria UM
Movo WMX-1 Wireless Lavelier Mic
Rode Videomic NTG - แนวปฏิบัติและการใช้ชีวิต
Hi! Great tip with using Pack choi, I'll try it next time I make kimchi! To resemble the taste of the fish sauce in vegan kimchi you could use some nori sheets cut up or some other kind of seaweeed that can be eaten raw... that's what I do and my kimchi tastes like it has fish inside!
Thanks for making this.... it seems a bit more accessible when compared to buying and using the personally less familiar ingredients (seafood items). I’ll definitely use this recipe! Thanks, Johnny!
I was going through each part of the Vince McMahon meme when you kept adding more and more and more gochugaru
Love your vids dude keep it up I'm trying them thanks 😊 👍 🥰
Found ya on tik tock. Cool to see the longer vids
This is great. Ive been trying to find a good simple kimchi recipe to try make at home but most of the ones you can find are just so precious with the ingridients. It has to be "the perfect kimchi" not something i would make at home after a day of work.
This was exactly what i was hunting for. No fuss. Thanks. Will follow your stuff for sure now. 😊
truly my favorite youtube content
Thank you for making this video.. I have tried it and the kimchi turned out really well. Could you show us how to make chunjang?
Anyone care to tell me where i can get a container like this? This would also be great for brining stuff
I love you for making this because I was recently diagnosed with a fish allergy and all the Kimchi in the stores has fish in it so I can't eat it anymore
I just started my very first ever batch of kimchi. Already I know things I'll do different next time, but I'm excited nonetheless XD
Thank you so much 😍😍😍 I can finally make some kimchi 🤤🤤🤤🤤🤤❤️❤️👏👏👏👏
hi, new to the channel and love the content
I made some kimchi before and wondered why you said to specifically not use glutionous rice flour, since i've only seen recipes with glutinous rice flour
Where can I find a container like this?! 😮
I don’t know how I found you but I’ve been binging your videos the past few days while being sick.
Could you use kombu stock in lieu of the veggie stock you made?
T y I think I'm going to try to make a smaller batch of this. I never thought about using bok choy or baby bok choy which is a great idea.
My sister thinks this will be really good for stomach Health our gut health so I'm definitely thinking I need to put some more kimchi in my life.
Ah, I really need to make another batch myself..
i know you do, thats why i made this
Out of curiousity, why not glutinous rice flour?
Love this ! But where do you shop ? Cause I’m yet to see stores selling veg in abundance like that .. even if I Go seewoo or HMart .. 🤷🏾♀️
in london, i usually go to H mart or Korea Foods in New Malden, they have a great selection of not only korean veg, but all sorts of veg used in different cuisines.
@@JohnnyKyunghwo Thank Youuu
How do you deal with the horrific smell that the kimchi produces while fermenting?
It smells good to me you might have to get used to it.But I think that it's just the bacteria so there might not be a way