I *_LOVE_* Kimchi! I start a new batch of 'napa' Kimchi about every other week. I really enjoy this traditional method you use, using tiny salted shrimp and quality fish sauce (Red Boat brand is all I use). I salt my cabbage a little different though. Rather than salting between each cabbage layer, I fill my container with very heavy salted water, and let my cabbage soak for around 12 hours. When I can bend the thickest part of the cabbage onto itself without it snapping? It's salted enough, and I don't get water layered between my Kimchi. _(Sometimes I'll have some leftover that got lost in the back of my fridge, and I'll make Kimchi stew! But that's pretty rare because I'm always looking for it)_
Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)
I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.
Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤🔥
My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !
Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.
Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi. Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.
I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.
Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums) I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖 Blessings to you.😇
Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)
@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.
Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.
. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉
I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.
I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea
Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.
I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.
Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.
Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖
Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.
I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.
I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...
I am shocked Esther didn't put garlic some of the best Kimchi's ever made always have garlic in it. If you just go to the top restaurants in Korea or even foreign countries like Canada (the owl restaurant) they put lots of garlic. This may be a cool recipe to try, but foreigners have to understand that Kimchi is not a monolith, even this particular type of kimchi that she makes differs from one Korean to another. As Esther properly pointed out there are Koreans that would not put three different types of fish sauce. Koreans have different taste buds, I am more into Kimchi which is fresher and less fermented but people like Esther would prefer the Kimchi to be a bit fermented. Anyways if people are making this particular Kimchi I urge them to make sure to try different kinds of ingredients when you guys make the rue and the paste.
The issue is, dear auntie esther, that you are saying ferment for 1 month. My kimchi does not survive longer than a week. And i am usually making 3-4 big jars.
“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!
I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.
@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.
She also forgot to mention that after brining the cabbage, it needs to be rinsed thoroughly otherwise it will be too salty and you can’t even eat it! I once followed such lacking recipe and threw it all out
Hi, I'm new to your channel! Just gonna ask if radish is optional in making Kimchi? 'Cause honestly I don't like radish, but if it goes to my plate I would eat it bcoz I don't wanna waste food.
I really like how you gave alternatives in case we can't find the exact ingredient
this is one of the easy also wholesome recipe of kimchi, auntie ester is indeed a talented chef!
Hey friend nice video perfect video kimchi recipe big like thanks for sharing my friend 👍👍👍💯
Nice video. Very simple and easy. My mouth is watering now
I *_LOVE_* Kimchi! I start a new batch of 'napa' Kimchi about every other week.
I really enjoy this traditional method you use, using tiny salted shrimp and quality fish sauce (Red Boat brand is all I use).
I salt my cabbage a little different though. Rather than salting between each cabbage layer, I fill my container with very heavy salted water, and let my cabbage soak for around 12 hours. When I can bend the thickest part of the cabbage onto itself without it snapping? It's salted enough, and I don't get water layered between my Kimchi.
_(Sometimes I'll have some leftover that got lost in the back of my fridge, and I'll make Kimchi stew! But that's pretty rare because I'm always looking for it)_
Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)
Ayeee same here!!!
Right, TheRealDarek I'm running to H Mart to get my fish sauces and Nappa Cabbage. Good Luck!
I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.
@@ciganyweaverandherperiwink6293 You really went off on a rant about something no one cares about...
@@ZeroScapes Rule number one: never ever speak on behalf of other people.
Auntie Esther is now one of my favourite chef too!
you made mouth watering 김치, 엄마 김치는 좀 어려운데, 이걸 보면 쉽게 따라 만들 수 있어 좋아요. 😍
I love kimchi and have had different varieties. Healthy
It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏
Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤🔥
My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !
Thank you so much for the comprehensive information and your wonderful eye for flavour! Looking forward to learning a lot from your channel!
Amazing video, that kimchi looks incredible, thank you for sharing
This just made me super hungry. I am definitely trying your recipe!
So simple and delicious recipe u made.Yummy
Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.
I wish I could eat this kimchi!!!! I had homemade kimchi recently and it blew my mind. I have loved kimchi but homemade kimchi is the best!
Koreans are so mainstream now. It is crazy. ❤
Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi.
Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.
I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.
Great tutorial! So many thanks for sharing.
Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.
Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums)
I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖
Blessings to you.😇
i was worried about the plum extract as well--thank you for the sour cherry recommendation. did it turn out well?
Uncle, you can buy kim chee at Costco. No need to make it.
You make it look so easy! Incredible! I actually want to try this!
Fuyoh ! Kimchi is full of flavor !!!
you can also use kombu or shitake dashi in place of water!
Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)
yes definitely!
@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.
I saw you on Iron Chef and I wished I can watch a video of you demonstrating how to make Kimchi and today, that wish is granted. Thank you so much!
This is literally the best kimchi recipe that I've ever seen!
Really without garlic and radish? Have a look at Maangchi's recipe ;)
Nice recipe. I will do
Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.
Thanks for sharing the recipe I love your insight of other style kimchis and other ingredients. We’re long lost siblings my last name is Choi too!
. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉
Wow... seriously excellent cooking skill! She explained how to make kimchi so easily!
I am going to try this. I do a pretty good job making Daikon Radish and Carrot kimchi. We like it
Oooh yes delicious! - now ramen please 😀
I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.
Where did you ferment it? Fridge or at room temperature? Looks delicious!
I'm here for the Uncle Roger video :D love your videos Auntie Esther
Aunty Esther 😍😍😍😍 just came from uncle nigel's video..... Good to see you, now as a new subscriber 😊😊
I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea
Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.
Thank you x
With recipe you do not rinse the cabbage after brining? Also, I noticed there's no garlic in the paste
I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.
Hi thank you very very much
I want to know before keep them refrigerated how many days I have to keep it outside for fermentation
Please let me know
Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.
Glad to see she has her own channel. Keep up the good videos.
vitamix blenders are sooo good
Ok, my mouth is watering like crazy 🤤🥬🌶️ 😍
thanks. Have a merry christmas
Auntie Esther !!!
The cutest chef ever.
I didn’t difrent, I put of lot a garlic 🧄 i don’t put pears 🍐 because really like spicy 🌶️ so I put more veggies 🥕 onions scallions .
Hello auntie Esther
Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖
I really like how you prepare kimchi👍❤️❤️❤️
Fon't forget to rinse the brined cabbage (at least 3x) to remove the salt before saucing it!
i was looking for Kimchi recipe and i found random video and its AUNTIE ESTHER ! Omg
Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.
Best recipe on kimchi ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Was the one month old one fermenting at room temperature or in the fridge?
I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.
Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?
Do you have to weigh down the leaves to prevent mold like sauerkraut?
Is it fermented at room temperature?
I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...
I think you can substitute light soy sauce for the fish sauces - also mash up some tinned anchovies too as they are used in some brands of fish sauce.
Auntie esther 🥰
привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!
Go Auntie Esther!
Where can one get the powder to buy in mumbai india or online ..
thank you for this video
I am shocked Esther didn't put garlic some of the best Kimchi's ever made always have garlic in it. If you just go to the top restaurants in Korea or even foreign countries like Canada (the owl restaurant) they put lots of garlic.
This may be a cool recipe to try, but foreigners have to understand that Kimchi is not a monolith, even this particular type of kimchi that she makes differs from one Korean to another. As Esther properly pointed out there are Koreans that would not put three different types of fish sauce. Koreans have different taste buds, I am more into Kimchi which is fresher and less fermented but people like Esther would prefer the Kimchi to be a bit fermented. Anyways if people are making this particular Kimchi I urge them to make sure to try different kinds of ingredients when you guys make the rue and the paste.
Could you please tell me if you rinse the salt out of the cabbage after you brine?
Cool video! :) is garlic optional? we tend to use it. By the way, what's the name of old kimchi? Thankssss
As far as i am concerned, it's called 'mook eun ji'. In korean you would write 묵은지.
Anyone know how to ferment? Do you put it in a dark place in the cabinet? What temperature should the house be? What season is best to ferment?
I love that you didn't put sugar in this. I want a taste!!!
Ah, she did put a tiny bit of sugar in the rice roux.
@@magicattic damn it, I hate it when they sneak it in like that
Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘
Do you place the bottled kimci in the fridge?
The issue is, dear auntie esther, that you are saying ferment for 1 month. My kimchi does not survive longer than a week. And i am usually making 3-4 big jars.
Hey I just wanted to know if u washed the the cabbage or u make it with ur own salt
really hard not to salivate watching this..not gonna lie, I hated the smell of Kimchi the first time yet now it's like aromatherapy to me lol
i like to wash the cabbage before salting, the salt sticks easily this way.
“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!
I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.
I was missing the garlic also 🤷🏼♀️
Does daikon taste pungent like raw turnips? I just use turnips instead because I never have daikon on hand.
@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.
You can keep the jar in the pantry no refrigerator?
almost forgot how much I liked it, gotta make again
Hi, Did you whashing in the water the cabbage before throw in the souce ?
Yes. Remove the salt
No GARLIC!!???
I was wondering too...but in the recipe it says 6 garlic cloves :) maybe she just forgot it in the video or they didn't film it
She also forgot to mention that after brining the cabbage, it needs to be rinsed thoroughly otherwise it will be too salty and you can’t even eat it! I once followed such lacking recipe and threw it all out
❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
How did you do the fermentation process? The rest of the recipe looks absolutely spectacular! Can't wait to try!❤❤❤
She is fucking and scaring you with her voice …
Yummy 👍❤️🤤
Did you rinse the cabbage after the brine?
I am pretty sure. Other recipes do this and otherwise it is just too much salt! Rince it well for 2 to 3 times under running cold water.
Did you rinse the salt out of the cabbage
I was scrolling comments to look for this answer 😬
Too much UMAMI because of the fish sauces 😍😍😍
Can I use glutinous rice flour?😊
Can I put Bagoong instead of mini shrimps? I live in the Philippines and I want to make my own Kimchi
did you rinse the cabbage after brining it, or left it as is?
You must rinse the cabbage.
Hi, I'm new to your channel! Just gonna ask if radish is optional in making Kimchi? 'Cause honestly I don't like radish, but if it goes to my plate I would eat it bcoz I don't wanna waste food.
... There is no radish in this recipe...
Can you put a little cilantro in the paste also?
Do you store it outside the fridge?
Where do you keep it to ferment? In the refrigerator? The basement? Under the ground? I need to know!
I put it in the top lid of the toilet.
As good as this looks I can’t help but wonder
What’s the name of that lofi BGM?
I love this, I am making kimchi when my napa cabbage grows!
Kimchi is one of the greatest foods ever.