ฝัง
- เผยแพร่เมื่อ 16 ต.ค. 2024
- If you know me at all, you know that I have a deep rooted obsession with anything kimchi. Kimchi in every form, any way, any day.. I can bathe in it. Nothing makes me happier than the pungent smell of kimchi that immediately makes my mouth water.
I have been making kimchi practically my whole life. Originally with my grandmother of course- but now at my restaurants, we are producing over 100 pounds of kimchi PER WEEK. Yes, I think I can say that I am pretty well versed in kimchi making.
I am planning on doing many kimchi videos, as I have over 100s of recipes that I can share just on kimchi itself. (i'm not kidding when I say I have an obsession). This traditional POGI KIMCHI is good enough to say that it is one of the best - considering this is based off my grandma's recipe. But also, I feel accessible and easy enough to replicate for a home cook. Although, not going to lie.. this is by no means a 'shortcut' or 'easy' kimchi recipe. You still have to do your part and not skip any steps or miss any ingredients. That's the heart of Kimchi, the love and effort you put into it. It is truly, truly a labor of love. So i'd say, you want to make REALLY good kimchi and need to start somewhere? Try this recipe and then by the time you are ready to level up- I should have V.2 Kimchi up by then- maybe even a whole season on JUST KIMCHI (hopefully^^).
Hope you enjoy it.
POGI Kimchi
2 tablespoons sweet rice flour
1/2 cup rock salt
1 head of Napa cabbage, quartered length-wise
1 bunch of scallions, cut into 2-inch pieces
½ of asian pear
½ of onion
1 thumb size piece of ginger
6 cloves of garlic
1/4 cup of salted shrimp (saewoo juht)
1/4 cup of anchovy fish sauce
1/4 cup of lance fish sauce
1/4 cup of plum extract
1 red finger chile
2 cups of Korean red chili pepper flakes (gochugaru)
Instructions:
1. In a small saucepan, add the rice flour and 2 cups of water over high heat. Bring to a boil, and then reduce the heat to medium-low. Cook for 20 minutes, whisking constantly, until the liquid is thickened to a ribbon-like consistency and you can see the bottom of the pan while whisking. Set aside to cool.
2. Combine 1 cup of water and the rock salt in a large bowl. Stir the mixture together until the salt is dissolved. Add the Napa cabbage inside the bowl and rub rock salt on every leaf. Leave them there for 5 hours, then flip them and leave them there for another 5 hours. After 10 hours, drain all the excess of water.
3. in a blender combine apple, onion, ginger, garlic, red chile pepper and blend until very smooth
4. Add the mixture into a large bowl, add the scallions, salted shrimp, anchovy fish sauce, lance fish sauce, plum extract, rice glue, gochugaru, and mix everything well to become a paste.
5. Add the cabbage into the bowl with the paste, and rub the paste into every single leaf.
6. Tightly pack the kimchi into jars or containers with tightly fitting lids, or cover tightly with plastic, making sure it is not exposed to the air. Allow the kimchi to sit at room temperature for at least 2 days, or longer if you desire a stronger flavor. Then put it in the refrigerator for another 5 days.
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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.
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!
Auntie Esther is now one of my favourite chef too!
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!
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.😇
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.
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 !
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 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!
This just made me super hungry. I am definitely trying your recipe!
You make it look so easy! Incredible! I actually want to try this!
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.
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.
Glad to see she has her own channel. Keep up the good videos.
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 here for the Uncle Roger video :D love your videos Auntie Esther
Hey friend nice video perfect video kimchi recipe big like thanks for sharing 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.
This is literally the best kimchi recipe that I've ever seen!
Really without garlic and radish? Have a look at Maangchi's recipe ;)
Thank you so much for the comprehensive information and your wonderful eye for flavour! Looking forward to learning a lot from your channel!
Aunty Esther 😍😍😍😍 just came from uncle nigel's video..... Good to see you, now as a new subscriber 😊😊
you made mouth watering 김치, 엄마 김치는 좀 어려운데, 이걸 보면 쉽게 따라 만들 수 있어 좋아요. 😍
Koreans are so mainstream now. It is crazy. ❤
It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏
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
. 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 🎉
Amazing video, that kimchi looks incredible, thank you for sharing
Fuyoh ! Kimchi is full of flavor !!!
Wow... seriously excellent cooking skill! She explained how to make kimchi so easily!
Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.
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.
I love kimchi and have had different varieties. Healthy
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'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.
“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!
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!
i was looking for Kimchi recipe and i found random video and its AUNTIE ESTHER ! Omg
Oooh yes delicious! - now ramen please 😀
So simple and delicious recipe u made.Yummy
Where did you ferment it? Fridge or at room temperature? Looks delicious!
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 am going to try this. I do a pretty good job making Daikon Radish and Carrot kimchi. We like it
Where can one get the powder to buy in mumbai india or online ..
thank you for this video
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
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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 …
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
Ok, my mouth is watering like crazy 🤤🥬🌶️ 😍
Great tutorial! So many thanks for sharing.
I saw the video with you on uncle rogers channel. Judging by the comments here you left a great impression with a bunch of people!
almost forgot how much I liked it, gotta make again
With recipe you do not rinse the cabbage after brining? Also, I noticed there's no garlic in the paste
I love this, I am making kimchi when my napa cabbage grows!
привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!
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.
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 cutest chef ever.
Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘
Do you season everything the same when you make cucumber,, radish or carrot kimchi? I ate those for years as a kid but never saw a recipe other than for cabbage. Youre the best Auntie Esther!
There are many recipes for different types of kimchi out there.
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
Was the one month old one fermenting at room temperature or in the fridge?
Auntie Esther !!!
I don't know why this is on my feed and why I'm watching it
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👍❤️❤️❤️
Too much UMAMI because of the fish sauces 😍😍😍
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
Do you have to weigh down the leaves to prevent mold like sauerkraut?
Is it fermented at room temperature?
Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?
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...
Did you rinse the salt out of the cabbage
I was scrolling comments to look for this answer 😬
Hey I just wanted to know if u washed the the cabbage or u make it with ur own salt
Kimchi is one of the greatest foods ever.
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.
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.
Hello auntie Esther
Can I put Bagoong instead of mini shrimps? I live in the Philippines and I want to make my own Kimchi
Love you vids as always but you really need someone better to shoot and edit your videos. 2:10 the BGM used had a sudden drop which gave plp the impression of a comedic ending but its not... 8:10 to 8:11 in just one second I can see your guys have totally diffrent camera setting making me wonder which red color of your kimchi was the correct one... the vibrant red one or the brownish dark one... anyhow nice recipe and would love to try it out.
you can also use kombu or shitake dashi in place of water!
Do you place the bottled kimci in the fridge?
Go Auntie Esther!
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.
Auntie esther 🥰
Nice recipe. I will do
Best recipe on kimchi ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
Could you please tell me if you rinse the salt out of the cabbage after you brine?
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.
Auntie Esther looks 17 and 30 at the same time , love her .
Do you store it outside the fridge?
As good as this looks I can’t help but wonder
What’s the name of that lofi BGM?
You can keep the jar in the pantry no refrigerator?
did you rinse the cabbage after brining it, or left it as is?
You must rinse the cabbage.
i like to wash the cabbage before salting, the salt sticks easily this way.
I wish I had a wife like you that really knows how to cook I am really impressed with your recipes you do a really good job and the food looks so tasty
Why don't you try to cook for yourself? Wives can be good at one thing but .... 😁
Yeah, one wonders why this is...
vitamix blenders are sooo good
I love esther choi so much
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?
Hi, Did you whashing in the water the cabbage before throw in the souce ?
Yes. Remove the salt
You don't rinse the cabbage before and after adding the salt???
Hi! James sent me here ;-)
Is there no garlic in kimchi?
there is, i accidentally cut it out of the video but it is in the written recipe!
@@choibites thank you
@@choibites did you rinse the cabbage in clean water after brining it?