Get My COOKBOOK amzn.to/3yZy1ro Get Written Recipes here! aaronandclaire.com/green-cabbage-kimchi/ Support This Channel!! bit.ly/32qfmnJ Our Instagram instagram.com/aaron_and_claire/
@@evolisevol we will need to poll the Japanese people to see if they approve lol just put a raw oyster in the middle when it's fermenting or oyster sauce, soy sauce, Frozen grated mango or apple or pear.
@@evolisevol it's a fermented product so I don't see why not its salty so just use very little. white miso would be nice because it has a nice sweetness to it. Never thought about using miso lol
I was stationed in Korea for 3 years total and absolutely hated kimche the first time I ate it. Then strangely I started to crave it. 20 years later and I can't get enough. Great video, quick and easy for me to get the flavors I love without visiting the restaurant or market.
YAY!!!! I've always wanted to know if a normal cabbage would work but didn't want to waste the ingredients in case it didn't. Im definitely making it this weekend, thank you Aaron!!!❤❤❤ I also love watching Claire do the dishes, so relaxing ❤❤❤
Made this recipe this weekend and it was fantastic! Couldn't believe how much better the flavor was compared to store bought. 😍 Thank you for this recipe!
I use almost this exact recipe to make kimchi from 1 napa cabbage at a time. I make rice porridge though, and also add carrot sticks, before fermenting 3-4 days in room temperature. I sometimes substitute gochugaru with sambal oelek which is easier to find here.
I love seeing Claire's beautiful smiley face after doing the dishes. You wouldn't see me smiling while doing any dishes, and 'trust me' Claire you wouldn't be smiling doing any of my dishes either. hahaha🤣🤣🤣🤭🥰😘
The spiral bound version of the cookbook arrived today and I love it. It's so much easier to cook from bc you can lay out flat. There's also a pic for each recipe. Thanks Aaron!
Green cabbage kimchi is my favorite. AARON: Amazon used to offer your cookbook in a spiral bound version but it's no longer available. Do you have any plans to bring that back?
@aaronandclaire ! My late husband was born in Korea, his mother was Korean. He loved watching your channel for new tips and hacks he could use to make his favorite (and mine) Korean meals! He thought you two were so cute together! He taught me what he could, and told me to learn - to pay attention!! so I could make them for him if he got sick and old. Unfortunately, he did get sick and yesterday was 3 yrs he's been gone. Every time I watch your videos, I imagine him sitting here with me watching and smiling. He'd say... That's what we're having tonight! When he'd make Korean meals he'd yell from the kitchen CLAIRE! That was my queue to come and try it out! Thank you for those memories with a wonderful man, and thank you for continuing to provide me with more memories and culinary knowledge that I can pass on to family and friends! Our granddaughter messages me and asks if next time she comes over can we make Kim Chi! Thank you thank you thank you!
Annyeong, thank you for the video. As always, “trust me””, “don’t worry about it”, etc are super healing. Always put a smile on my face 😁. I want to start eating more fermented food and will try out the cucumber kimchi (without fish sauce is ok?) cos it takes less time then the cabbage kimchi. I wonder if possible to buy back kimchi from Seoul😁 when I visit during the winter … gamsahamnida.
I just finished my kimchi for the winter (well it depends how fast I eat it but it's a big batch for my white person)... I'm keeping this in my faves cause I MUST try it.
Napa cabbage is expensive here in England. I have used gem lettuce and others vegis which is cheaper here in England but nevver done it with cabbage. I am going to do it. Thank you for sharing the recipe. Love to you both
THANK U for an easy and delicious recipe! My first time making kimchi and your recipe tastes awesome! I used napa cabbage and I might try green cabbage next time. I am enjoying somei right now with rice! 😋
Thank you. Thats a simple recipe I'm confident enough, I can do. But how do I store it the best? Especially during fermentation. Are glass jars ok or should I better get a Kimchi container? And how often do I burp it? That's one reason I never made it, too. I'm a bit afraid that it will explode in my fridge. 😅
Yes, don't forget to burp it at least once a day. Leave some room at the top too. I filled my Mason jar a little too much and overnight it started leaking but it was OK. My kimchi was fermenting on overdrive that day 😂
I swear by the kimchi containers! They work amazingly well and are easy to use/clean. If you keep it regularly burped as it’s fermenting, you are removing all the air/gas and that helps keep it fresh, as well as keeps all those good anaerobic bacteria happy and fermenting the kimchi properly. Once you put it in the fridge, it will severely slow the fermentation process so you do not need to burp it as often. My kimchi lasts for MONTHS in the fridge because after I take some out, I just smash the lid back down to remove all the air again, then toss the container right back in the fridge as it’s still cold and has had minimal exposure.
I just use a glass clip-top jar with the clip and gasket removed, with glass lid just resting on top. After a couple days fermentation in room temperature and at least 1 week in the fridge I have found it safe to add the clip and gasket, but it also keeps well without.
안녕하세요, just done with last episode of 일타 스캔들, and now little TH-cam. What should I say, you guys never disappoint... Will do your Kimchi asap! Stay safe and greetings from Germany!!!
I'm going to try this since I actually like green cabbage better than napa. I would be interested in a white kimchi version of this. I assume I would just omit the gochugaru.
Does it begin fermenting right away after a night on the counter or should you keep it in the fridge for a few days after to get some fermentation? thanks
It begins fermenting right away but in the fridge, it slowly ferments, so if you want to speed up the fermentation, you can leave it out at room temperature and then, store it in the fridge! 🤗
Thank you for the yummy recipe. Is there a way you can make a mild kimchi? My parents don’t like much spice. Much ❤ to you and Claire. I bought your cookbook when it first came out and so far I have loved all the recipes I have made, they are simple to make with big flavors
oooooooooohhhhhh! I LOVE the cold rice trick! ❤❤❤ I usually skip the glutenous rice because it makes a huge mess, but it definitely makes for a noticeably less flavorful kimchi. I will absolutely try that trick in my next batch of kimchi! Love your channel and recipes, I have made dozens so far and have never been disappointed! So I’m sure this is gonna be a super legit shortcut!
Any tips for a fish sauce substitute? My husband is a vegetarian and this could be vegetarian-friendly without the fish sauce. I’m assuming we need to add something to get some umami.
For any kimchi, you can replace the fish sauce with either vegan fish sauce or Korean soup soy sauce called gukganjang (국간장). Here’s the amazon link. Hope this helps! 🙌 YEONDU: amzn.to/3PmXaSG KOREAN SOUP SOY SAUCE: amzn.to/3VVcOem
does this korean sea salt differ somehow from 'regular' sea salt? i'm in poland, we only have the regular kind :D and we don't even have such a thing as kosher salt.
I live in Montana and I can't get some necessary ingredients, so I buy my kimchi on Amazon. 7lbs. I guess I don't know what a freshly made kimchi tastes like. My kimchi is sour. I do love it, but I would like to taste freshly made to experience the difference.
Stored it overnight covered. But if there’s not enough empty space in your container after the kimchi goes in, you can have the lid loose to release built up gas pressure. 🤗
Aaron, in your book and this recipe, you say 1/2 cup of gochugaru...but not also provide a gram amount. Could you translate into grams for us? My gochugaru says that 1 tsp is 5g so that would mean 120g of gochugaru, and I've seen others say 1 cup is 140g gochugaru! Do you have a conversion for your recipe?
Get My COOKBOOK amzn.to/3yZy1ro
Get Written Recipes here! aaronandclaire.com/green-cabbage-kimchi/
Support This Channel!! bit.ly/32qfmnJ
Our Instagram instagram.com/aaron_and_claire/
I like to make it fresh then just add a bunch of honey and fish sauce and sometimes oyster sauce !! so good 😊
Is it ok to add Miso?
@@evolisevol we will need to poll the Japanese people to see if they approve lol just put a raw oyster in the middle when it's fermenting or oyster sauce, soy sauce, Frozen grated mango or apple or pear.
@@evolisevol it's a fermented product so I don't see why not its salty so just use very little. white miso would be nice because it has a nice sweetness to it. Never thought about using miso lol
@@evolisevol Wix the Miso with the fish sauce so it dilutes and spreads evenly amongst the cabbage
I was stationed in Korea for 3 years total and absolutely hated kimche the first time I ate it. Then strangely I started to crave it. 20 years later and I can't get enough. Great video, quick and easy for me to get the flavors I love without visiting the restaurant or market.
YAY!!!! I've always wanted to know if a normal cabbage would work but didn't want to waste the ingredients in case it didn't. Im definitely making it this weekend, thank you Aaron!!!❤❤❤ I also love watching Claire do the dishes, so relaxing ❤❤❤
Made this recipe this weekend and it was fantastic! Couldn't believe how much better the flavor was compared to store bought. 😍 Thank you for this recipe!
I love how much easier this is. I also like to add other vegetables like spinach and thin sliced carrots for variety of nutrients.
I use almost this exact recipe to make kimchi from 1 napa cabbage at a time. I make rice porridge though, and also add carrot sticks, before fermenting 3-4 days in room temperature. I sometimes substitute gochugaru with sambal oelek which is easier to find here.
I love seeing Claire's beautiful smiley face after doing the dishes. You wouldn't see me smiling while doing any dishes, and 'trust me' Claire you wouldn't be smiling doing any of my dishes either. hahaha🤣🤣🤣🤭🥰😘
Claire has the best job!
The spiral bound version of the cookbook arrived today and I love it. It's so much easier to cook from bc you can lay out flat. There's also a pic for each recipe. Thanks Aaron!
Green cabbage kimchi is my favorite. AARON: Amazon used to offer your cookbook in a spiral bound version but it's no longer available. Do you have any plans to bring that back?
I’ll check in with the publisher to see if there’s a chance of bringing back the spiral-bound version. Thanks so much for your interest and support 😍
I saw it spiral-bound on Amazon
Thanks Aaron. It's back in stock. Merry Christmas to me!
@@teresaluders1805 Thanks for the heads up.
@aaronandclaire ! My late husband was born in Korea, his mother was Korean. He loved watching your channel for new tips and hacks he could use to make his favorite (and mine) Korean meals! He thought you two were so cute together! He taught me what he could, and told me to learn - to pay attention!! so I could make them for him if he got sick and old. Unfortunately, he did get sick and yesterday was 3 yrs he's been gone. Every time I watch your videos, I imagine him sitting here with me watching and smiling. He'd say... That's what we're having tonight! When he'd make Korean meals he'd yell from the kitchen CLAIRE! That was my queue to come and try it out! Thank you for those memories with a wonderful man, and thank you for continuing to provide me with more memories and culinary knowledge that I can pass on to family and friends! Our granddaughter messages me and asks if next time she comes over can we make Kim Chi! Thank you thank you thank you!
I had the book this year for my birthday. The recipes have been brilliant so far. Thank you.
I just made this kimchi a few days ago and it turned out absolutely DELICIOUS! Thank you for this recipe - love it! 💜
Thanks a lot for sharing this easy recipe... I've made it 3 times already in 2 months😋😋
Thanks. I've been modifying for green cabbage without a recipe. Not so great 😢. So glad for this recipe!
Annyeong, thank you for the video. As always, “trust me””, “don’t worry about it”, etc are super healing. Always put a smile on my face 😁. I want to start eating more fermented food and will try out the cucumber kimchi (without fish sauce is ok?) cos it takes less time then the cabbage kimchi. I wonder if possible to buy back kimchi from Seoul😁 when I visit during the winter … gamsahamnida.
I'm very excited to make this. Thank you so much for the no worry cooking!
I'm so glad to hear that!!! Thanks!!
I just finished my kimchi for the winter (well it depends how fast I eat it but it's a big batch for my white person)... I'm keeping this in my faves cause I MUST try it.
Napa cabbage is expensive here in England. I have used gem lettuce and others vegis which is cheaper here in England but nevver done it with cabbage. I am going to do it. Thank you for sharing the recipe. Love to you both
Simply Korean = Simply Amazing 👏 👌 🔥
THANK U for an easy and delicious recipe! My first time making kimchi and your recipe tastes awesome! I used napa cabbage and I might try green cabbage next time. I am enjoying somei right now with rice! 😋
That’s like good and thank u to the taste tester tooo, those dishes ain’t getting done on their own!
Thanks Aaron. This is going to change my life. Kimchi everyday.
Definitely gonna make this!
These days, napa cabbage is difficult to come by where I live.
Weird detail but watching the dishes being done was kind of refreshing.
Bold of you to assume that kimchi will last a whole month in my household 😂
Kimchi will last forever SMH
@ not at the rate we eat it 😂
In india i hardly find napa.so i make mine with the regular green and occasionally the purple one (dont roll eyes i dont even taste the difference 😊)
Can’t wait to try this. Do you have a fresh instead of fermented version as well?
For a fresh version, simply place this kimchi in the fridge immediately after making it 😍
This looks so yummyyyyyy 😍😍😍
I had been making Maangchi's emergency kimchi, but I'm going to try this one next!
Y'all should make this! It's *whispers* better than Maangchi's
I’ll try making it-thanks Aaron.
I love the food so much, but I also luke the way Aaron and Claire are always looking out for our wallets 😂 🤗🤗
KIMCHI is a TOP-Tier vegetable dish!
Thank you. Thats a simple recipe I'm confident enough, I can do. But how do I store it the best? Especially during fermentation. Are glass jars ok or should I better get a Kimchi container? And how often do I burp it? That's one reason I never made it, too. I'm a bit afraid that it will explode in my fridge. 😅
A kimchi container is the best option, but glass jars are totally fine too. Just remember to open the lid once a day, and that should be enough! 😍
Yes, don't forget to burp it at least once a day. Leave some room at the top too. I filled my Mason jar a little too much and overnight it started leaking but it was OK. My kimchi was fermenting on overdrive that day 😂
I swear by the kimchi containers! They work amazingly well and are easy to use/clean. If you keep it regularly burped as it’s fermenting, you are removing all the air/gas and that helps keep it fresh, as well as keeps all those good anaerobic bacteria happy and fermenting the kimchi properly. Once you put it in the fridge, it will severely slow the fermentation process so you do not need to burp it as often. My kimchi lasts for MONTHS in the fridge because after I take some out, I just smash the lid back down to remove all the air again, then toss the container right back in the fridge as it’s still cold and has had minimal exposure.
I just use a glass clip-top jar with the clip and gasket removed, with glass lid just resting on top. After a couple days fermentation in room temperature and at least 1 week in the fridge I have found it safe to add the clip and gasket, but it also keeps well without.
Looks great. Flatmate is on keto and she will love this, store brought kimchi is yucky
Can I reduce the garlic a bit as it can upset my stomach if it’s too strong?
Just love your channel and book!!!!!
안녕하세요, just done with last episode of 일타 스캔들, and now little TH-cam. What should I say, you guys never disappoint... Will do your Kimchi asap! Stay safe and greetings from Germany!!!
This looks great, how long will this keep in the fridge?
The lat time I purchased one whole Napa Cabbage here in Oregon, USA, it cost me $11 USD!!! Thank you for this money saving video!!!
Making this today. Thanks A&C!
im slowly collecting the stuff to make kimchi and i cant wait to try this.
I'm going to try this since I actually like green cabbage better than napa. I would be interested in a white kimchi version of this. I assume I would just omit the gochugaru.
I would LOVE to know where Claire gets her UNBELIEVABLY BEAUTIFUL complexion!
Aaron can you show an easy way to make white Kim chi? I’m allergic to spice.
Thank you, love your videos
Does it begin fermenting right away after a night on the counter or should you keep it in the fridge for a few days after to get some fermentation? thanks
It begins fermenting right away but in the fridge, it slowly ferments, so if you want to speed up the fermentation, you can leave it out at room temperature and then, store it in the fridge! 🤗
Thanks 😊
Thanks Aaron, fantastic job as always, just wondering how long does it last and what is the proper way to store it, thanks
Thank you for making this video! How long would you say this kimchi stays good for in the fridge?
Thank you!
Thank you for the yummy recipe. Is there a way you can make a mild kimchi? My parents don’t like much spice. Much ❤ to you and Claire. I bought your cookbook when it first came out and so far I have loved all the recipes I have made, they are simple to make with big flavors
Same here - I like kimchi but cannot eat much spice.
You can just use way less chili powder! Or even soak the onions in water first if they're also too spicy for you
Korean kids also eat kimchi after rinsing them in water at the table just before eating, I'm told
Thanks guys, so accessible xxx
You're awesome, Claire!
You are the best 👍🏻😍 Thank you 🙏🏻
No~~ you are the best!!! Thank you so much !!!!! 😍😍😍
Hmm,looks good
Wonderful !!! This is great !! 😊
Thanks!! 😍😍
excellent! My gut health thanks you!
oooooooooohhhhhh! I LOVE the cold rice trick! ❤❤❤ I usually skip the glutenous rice because it makes a huge mess, but it definitely makes for a noticeably less flavorful kimchi. I will absolutely try that trick in my next batch of kimchi! Love your channel and recipes, I have made dozens so far and have never been disappointed! So I’m sure this is gonna be a super legit shortcut!
For the cold rice, does it matter what kind of rice? If it's long grain or short grain? Is any rice ok?
@@birdie5631 i wondered about this too. I will make this tomorrow, and will use white rice, as this is all I have
Must try soon ❤❤
how can u make such amazing stuff in 7 am? Still amazed
I am making this, this weekend! My mom’s recipe is way too complicated! I love this. Thank u Aaron & Claire
Hello, could we use your Kimchi-Video for a TV report for Austrian television?
I like you. Subbed! 😆
We just go to H-Mart! I will never pay for anything else! And the cabbage is so delicious.
Hi guys. 🤗 I've never had the opportunity to try kimchi. Sure looks good. Stay safe my friends.💟
Ok I can make this. Thanks
Looks so delicious
Just a question about the cold rice, isn't there a risk of bacillus bacteria growth or does the fermentation kill that risk?
Can I use nornal rice (not sticky rice) in the mixture?
This looks easy to do
Hi, is cornstarch a good replace for the cold rice?
For the best fermented kimchi for gut health, how and where to store and after how long can I eat it for the gut health benefits?
The thing in my town is that I can't find Gochugaru bc it costs 25-30 bucks online. Its the only ingredient that I cant find
This looks amazing! But will it still ferment properly if I use more apple instead of refined sugar?
@Hinaweena it will. I use apple when I make sauerkraut
@ Mahalo! I’m excited to try it now!
Any tips for a fish sauce substitute? My husband is a vegetarian and this could be vegetarian-friendly without the fish sauce. I’m assuming we need to add something to get some umami.
For any kimchi, you can replace the fish sauce with either vegan fish sauce or Korean soup soy sauce called gukganjang (국간장). Here’s the amazon link. Hope this helps! 🙌
YEONDU: amzn.to/3PmXaSG
KOREAN SOUP SOY SAUCE: amzn.to/3VVcOem
English white cabbage is a bit thick, tough, and rubbery. Is it ok to use Chinese Leaf instead?
I love your videos! I bought your book!
can i use this recipe for nappa cabage too?
Aaron you're amazing
Can we use this same method for other vegetables too?
I know it’ll be good, but I still eagerly await Claire’s taste test verdict in each video, 😂❤
Napa cabbage I cannot get. Green cabbage I can. But I'm starting to run low on gochugaru, so I may need to wait a bit on this. 🤣🤣
Can you put other vegetables in it
Napa cabbage is everywhere in the USA.
Can the fish sauce be replaced? For example, with soy sauce?
Yes or vegan fish sauce (made from seaweed)
@@robertsmithshair4199 Thank you!
does this korean sea salt differ somehow from 'regular' sea salt? i'm in poland, we only have the regular kind :D and we don't even have such a thing as kosher salt.
@-gohu- you can use any salt but be sure it does not contain iodine
Aaron please make gochujang
awesome!
If you add the salt by weight, it is the same for all kinds of salts!
❤❤❤
I like fresh kimchi. Just cut Napa cabbage and mix with chili flakes and salad dressing.
it only lasts for a month in the fridge?
Please explain the reasons for each ingredient.
I live in Montana and I can't get some necessary ingredients, so I buy my kimchi on Amazon. 7lbs. I guess I don't know what a freshly made kimchi tastes like. My kimchi is sour. I do love it, but I would like to taste freshly made to experience the difference.
Where do you keep kimchi after you make it?
@kittycatpro3349 in the fridge
Savoy cabbage would be great for this kimchi recipe. Too bad i only find it once in a while.
Do u store it overnight uncovered?
Stored it overnight covered. But if there’s not enough empty space in your container after the kimchi goes in, you can have the lid loose to release built up gas pressure. 🤗
@AaronandClaire thank you for responding!!!
Nice🎉
Trust me! 😂❤🇨🇱
What we put if we don’t have fish sauce
I don't have gochugaro, but I do have gochujang. How much do I need then?
Aaron, in your book and this recipe, you say 1/2 cup of gochugaru...but not also provide a gram amount. Could you translate into grams for us? My gochugaru says that 1 tsp is 5g so that would mean 120g of gochugaru, and I've seen others say 1 cup is 140g gochugaru! Do you have a conversion for your recipe?