I want to thank you Taiji for this channel. I live in America, and I have been seriously ill for several years and had to have a large portion of my digestive tract removed to save my life. Eating has been a nightmare and everything since then made me feel nauseated and sick. I have a a lot of medication for pain, nausea, fatigue, and weakness. I had no hope, nor did my doctors give me any. But I felt attracted to Japanese food, never tried it and hoped it would help. I gathered all ingredients and have been eating only your recipes, mostly miso soup rice, and chicken for 2 weeks now. I use all authentic ingredients. I can't believe how much better I feel, mentally, physically, and emotionally. I have been able to stop the pain and nausea medicine. I would love to see what Japanese grandmothers feed their sick family members. You never know how much you help another just by sharing your skills and passion. Thank you so much. Keep those Japanese home cooking recipes coming! Natto is up next!!
Dear Ivorybow, Thank you so much for your comment and I am so grateful to know, that my videos have made such a difference in your life, for better. I started this channel just as a hobby with a hope of being it a side-business, not really thinking so much to make any impact on anybody’s lives. But wow, that is so inspiring for me too, to know that my video have brought someone such joy. Thank you so much for sharing your personal story. I have printed out your comment and is on the wall in front of my screen, to encourage me, when I am tired or get bored of editing! lol I will make a video on food when having flu, never thought of that as an idea! Thanx! And by that I have a request; may I share your comment in my video?
@@taijiskitchen yes you can but please keep it anonymous. I'm glad that what I said helps you keep posting on your channel. Thank you for your kind response
Try drinking kombucha. I’ve been drinking it for years and started making it myself. Has helped so much with my stomach issues also. Good luck and sorry to hear of your issues.
This is the best and easiest recipe I’ve seen on TH-cam. Very close to the way my Umma used to make. Next time try adding Korean garlic chives. It will taste even better. Good job!!!
You've outdone yourself! I had no idea you could cut the cabbage like that. I appreciate the step by step instructions and extra tips. Thank you! This looks delicious and healthy!
What wonderful clear instruction! I am from the United States and love to study and make different styles of fermented vegetables. There are, of course, whole books written about kimchi. You can learn a lot if you wish or just start with simple instruction like this. I have discovered that napa cabbage is not my favorite so I just use plain cabbage, like you would to make sauerkraut, cut into about 1 inch squares and use canning jars as fermenting containers. Thank you for talking about other vegetables suitable for kimchi towards the end of your video. There are so many ways to do it with different vegetables and different seasonings. Fermented foods are so very healthful. I believe the Koreans consider kimchi to be their secret ingredient for good health and longevity. Japan, also, is no slouch when it comes to fermented foods. (I've got my eye on you, miso.) Bravo.
Kimchi is from Heavens. I made close to 10. I am really good. It takes 2, 3 hours or more. Otherwise, given the length of its staying fresh (weeks, months), it's totally a must addition to your food making!
From miso soup..kimchi..side dish.hot pot nabe..a nd all the recipes..how I love it.. how wonderful Japan county .esp Nagoya..nice place.people around.and best food ..
Love your videos! It has inspired me to try new recipes. You have a great way of demonstrating the techniques. I also enjoy learning about the cultural beliefs, too. Keep up the good work, and would buy a book of your recipes if ever made
I love this! I frequently make, only without shrimp because it is not really available here. But now you convinced me that I should really invest some effort in getting some dried shrimps. Kimchi is good, this recipe is working. Everybody should try this to have some delicious, savory, healthy fermented vegetable in the fridge. So perfect for days when you have no time to cook. Just put some instant ramen in a bowl, add hot water, kimchi, a boiled egg for the protein. A 5-minute, wholesome lunch for ugly hard days.
Aloha Taiji, I have watched countless videos, so far this is my favorite. I have made 6 different batches of Kim Chee, all vegetarian and yum. I'm excited to go full board with all the ingredients this time! I love making Kim Chee! I've Kim Chee'd a bunch of veggies;-) Mahalo and Aloha from Maui!
Napa will warm up your insides. I just ate some leftover napa and beef stir fry that I made from scratch (I am learning from all these great videos) and I do feel warmed up, especially in the gut.
@@taijiskitchen Thank you for your reply. I think it is called Takuan. May I ask the Takuan and other products treated by same methods such as marinating, pickling. How long does it take for the dipping to turn yellow color. Thank you 🙇🏻♀️
thats so nice of you! thanx so much, cuz I was actually hesitant to make the video, since there are so much about Kimchi already... but so glad I did! I tried to be informative but also to make it look easy! goal accomplished, yey!!
I'll love to put radish kimchi in korean soybean paste soup (kinda like korean miso?) because it actually changes the taste of the kimchi while keeping it's crunchiness. Also for cabbage kimchi i cook them in soup as well or make pancake with it. Can't wait for your next video!
Hiya Taiji. Thanks so much for the kimchi recipe!! I’ve always wanted to make homemade kimchi. My mother taught me how when I started watching Koreans make kimchi. I’m a Vietnamese American and it turn me on when I see people make kimchi!! Napa cabbages are quite delicious vegetables. I do not often make kimchi instead go Korean marketplaces and buy it by the gallons. Thanks for the tips and nice dressings. Always great to see you cook such wonderful fun foods. Have a happy new years Chinese year of the rabbit. As for me Vietnamese new years year of the Cat. Here’s to another wonderful incredible Rabbit and Cat year!!
I have to admit that, as an American, this is one of the hardest foods for me to want to eat. Not sure why, but I believe it is because it is so different from anything else I have ever had. I like it better when used in a Korean Jjigae. I do love many of the other Japanese and Korean side dishes (I believe the Korean's call them Banchan?). Going to try making Danmuji soon because it looks so good.
New subsriber here from Philippines..u delivered everything nice sounds clear and clean preparation.. how we loved it..u always makes us hungry .as if onaka ifay.arigato hai Domo..all ohishi..and u look Yashashi..Japan is nice place..wonderful people.and. Ohishi foods thank u sir
Thank you for sharing your recipe! I especially like the way you give additional information on your cooking skills. And also: where do you get diakon radish in Berlin?
I can find Daikon pretty much in any supermarket or Gemüseladen, its sold under "weiße Rettich." Ich kaufe normalerweise bei Kaufland oder türkische Gamüseladen. gibt es Kaufland in Berlin?
I thought that it was something completly different. Well then... There's Kaufland in a lot of places, but the stores might have different sortiment. Thank you very much for the tip!
I love your channel. I have a Japanese shop nearby and I make some Japanese dish almost every day. Unfortunately, the Japanese store did not have salted shrimp. Can I use komatsu honkino shirasu instead of salted shrimp?
Hello Taiji, thank you for sharing the recipe. can put less Korean red pepper powder or the flavor would be different. And I just look at the recipe below the video and I have not seen the Korean red pepper powder over there. Could you please add there. Thank you
I am German born and raised but have lived in the US for many years. We were military people and I had a Korean friend who introduced me to Kimchi which I really love! However I do not like the Kimchi with fish sauce.🥴 My friend thought me to make Kimchi, it’s not hard at all, just a little time consuming.
Did not know the cutting board trick before, and had experienced the kimchi taste on other things I cut after that. I personally like the freshly made kimchi a little more, because it gets so sour after being fermented for so long. Maybe I didn't buy the right kind from supermarket.
I can suggest you can use old kimchi (sour one) for fried kimchi rice or kimchi jigae (its like stew, we call 김치찌개 in korean). Those are very common and popular dishes in korea. Young generation are even like to make kimchi pasta with cheese, fried kimchi rice roll .... endless possibilities! Hope you enjoy !
Speaking as an American taught how by a native, only 1 critique: cabbage must be washed before using AND once you are done with the brining. Otherwise, yes, awesome! I am now craving kimchi!😁
Just to make sure I understand: Am I right that the second batch simply replaces the Napa cabbage with cucumber and daikon. Everything else is basically the same. Correct? (Thanks)
Taiji-san, I have a question. When you leave the cabbage in salt, do you also have to store it in a cool place? I wanted to know because my home can get quite warm. Thank you for making these videos, they're very helpful and fun to watch!
it really depends on how warm. it should not be very warm, but the warmer it is, the faster the salting will proceed. I would say, if it is between 5-20 degrees Celsius or so, then its fine. (if you use Fahrenheit, then pls convert)
Can we wash the cabbages at the beginning? If we get it from the open market (without any vacuum bag), and I wonder this is safe enough. Thank you Taiji!
you could, but you can also just skip it, since the main purpose of the fish sauce and dried shrimp is to have more fermentation and depth in the flavor.
Isn't it too dry? I've tried this combination for a simple meal, then I had a little trouble swallowing after a few bites. A bowl of miso soup on the side would have been perfect.
Thank you for the recipe, I’m excited to try it! Is it ok to cut the napa into bite size pieces in the beginning or is there a specific reason to leave it uncut during the fermentation process? Thanks!
as I am explaining a little, of course it is ok and it is easier to handle that way. at the end of the day, there is no "wrong" in cooking, only what taste better. and as my experience, it taste somehow better, when it is attached on the bottom. I am assuming that the plant is still living in the beginning of the fermentation, when it is together, as opposed to cut up, where the plants lose connection as a whole and "dies". (but this is only my assumption/theory) I would say try both ways, and see what you prefer better, easier or flavor. (or perhaps you like the flavor of the cut up
@@thickbrianq I know of that alternative, and yes it is easier that way. but in my experience, the flavor is somehow richer, when it is not cut up. my assumption is that when they are in tact, then the cabbage perhaps is still "alive". whatever you find easier i.e. tastier is just fine!
Hallo Taiji, ich hätte eine kurze Frage. Muss der Plastik Behälter vorher sterilisiert werden? Habe noch gelesen, dass man aufpassen muss wegen den Gasen die die Fermentation bewirken, ist das bei einem Plastik Behälter egal? Danke vorab. Mach weiter so deine Videos sind super 👍🏻 LG
all three look great. I will definitely try this finally. Instead of the salted dried shrimps, which I cant find in my asian supermarkets in my area, would you then put in more fish sauce to substitute?
like I said, you can just add less chili pepper, 5 % (of the weight of napa cabbage) would be mild for me, but if you like it much less spicy then so 2-3% might be good for you!
ummm, not really. it is quite new for us to eat four legged animals, only since the western culture is introduced to us about 150 years ago. and Japan is too hot for sheeps! lol but in Hokkaido, they have a recipe using lamb, called Genghis Khan: en.wikipedia.org/wiki/Jingisukan only one I can think of.
Would you say your kimchi tastes similar to the 和風 style kimchis sold in Japan? I lived there 20 years ago and I still can’t figure out how wafu kimchi is different but it’s so delicious!
As im a korean, Taiji's kimchi is pretty good. I think his kimchi will be good taste one. Theres so many different way to make kimchi. Whoever taught him how to make kimchi , its one of good one, not only good taste but also his kimchi will make more prebiotics ......
@@taijiskitchen also, I don’t think you saw my other question. I love Kimchi but I can’t eat spicy food because I have an ulcer right at my diaphragm. What other seasonings can I use for that color and a small hit of spicy?
@@tightfitrightfit oh, i am so sorry to hear that... you could possibly use dried paprika for the color, although it will of course not have the same flavor, and only a little of Korean chili pepper. hope that works!
Kimchi ist eines der wenigen asiatischen Dinge die ich nicht mag. Zumindest roh als Eintopf oder Fried Rice mag ich es sehr gerne, aber roh geht gar nicht. :( Ich habe es mehrfach probiert weil normalerweise ist es so dass ich neue etwas außergewöhnliche Gerichte nicht sofort mag sondern erst beim zweiten Mal probieren. Ich liebe jetzt sogar Natto🙈 Aber vielleicht mache ich dein Rezept doch nach und benutze es eben zum kochen.
Ich bin generell immer sehr offen für neues, weil man gerade dadurch umso mehr Freude empfindet wenn es einem gefällt☺️ Und stimmt ich habe auch verschiedene Marken von Kimchi ausprobiert und noch mit am besten war das Frische - Ich denke ich gebe dem Rezept mal eine Chance - Du hast es auch super einfach erklärt also sollte auch nichts schief gehen🙈
*Why? I never wear gloves (My skin isn’t porous)and my kimchi never smells. I don’t know what type of fermentation yours goes through but mine doesn’t have it.🤷🏽♀️*
@@agirlhasnoname7602 it's not the smell for me, it's the color that it leaves behind .. I have very sensitive skin, and my husbad foes not like any fermentation scent even the pickles I get from middle eastern store.
@@agirlhasnoname7602 First of all, your skin IS porous and the smell isnt the problem here, its the chiles. Not only will they irritate your skin (especially if you have micro cuts), but gochugaru STAINS everything it touches and you'll be scrubbing your hands for at least half an hour. And if your kimchi doesn't smell, you must be doing something wrong
the rice flour paste is too thick, it should be thinner than that. It should be brined with salt WATER rather plain salt. It'll be far too salty far too fast. But otherwise everything is accurate. Also, no. this kind of kimchi should NEVER be vegan. You need that shrimp and fish paste to get that savory tanginess. There are other types of kimchi that ARE naturally vegan, but never baechu kimchi.
i am guessing that you are Korean, so thank you for your feedback! i am sure that there are different recipes also among Korean culture and this is the version that I learned from a Korean student, who learned from her mother/grandmother. also I know that it should not be vegan, but I am making these videos with alternative variation for the vegetarians and vegans, so I wanted to provide an alternative for those viewers, so that many people can enjoy the delicious Kimchi! hope you understand.
Omg, you've got to change the tag... To call kimchi "Japanese Cooking" is just too much, since kimchi is neither "Japanese", nor is it "cooked"... I understand that kimchi is becoming popular all around the world, but, given the history between the two nations, Japan claiming kimchi is like, not cool... 🤨🇯🇵?
I never said it was "Japanese cooking", I clearly say that it is Korean, and also my channel introduces "Japanese home cooking" and we eat very often Kimchi, knowing that it is Korean, in our homes. and it was also requested for couple of the viewers.
![[Re:all TREASURE] EP.6 in 방콕ㅣ🚩 쩡캠의 방콕 투어 빵 마이 와이 👍](http://i.ytimg.com/vi/uyFw-nItA_s/mqdefault.jpg)
I want to thank you Taiji for this channel. I live in America, and I have been seriously ill for several years and had to have a large portion of my digestive tract removed to save my life. Eating has been a nightmare and everything since then made me feel nauseated and sick. I have a a lot of medication for pain, nausea, fatigue, and weakness. I had no hope, nor did my doctors give me any. But I felt attracted to Japanese food, never tried it and hoped it would help. I gathered all ingredients and have been eating only your recipes, mostly miso soup rice, and chicken for 2 weeks now. I use all authentic ingredients. I can't believe how much better I feel, mentally, physically, and emotionally. I have been able to stop the pain and nausea medicine. I would love to see what Japanese grandmothers feed their sick family members. You never know how much you help another just by sharing your skills and passion. Thank you so much. Keep those Japanese home cooking recipes coming! Natto is up next!!
Dear Ivorybow,
Thank you so much for your comment and I am so grateful to know, that my videos have made such a difference in your life, for better.
I started this channel just as a hobby with a hope of being it a side-business, not really thinking so much to make any impact on anybody’s lives.
But wow, that is so inspiring for me too, to know that my video have brought someone such joy. Thank you so much for sharing your personal story.
I have printed out your comment and is on the wall in front of my screen, to encourage me, when I am tired or get bored of editing! lol
I will make a video on food when having flu, never thought of that as an idea! Thanx! And by that I have a request; may I share your comment in my video?
@@taijiskitchen yes you can but please keep it anonymous. I'm glad that what I said helps you keep posting on your channel. Thank you for your kind response
Try drinking kombucha. I’ve been drinking it for years and started making it myself. Has helped so much with my stomach issues also. Good luck and sorry to hear of your issues.
This is the best and easiest recipe I’ve seen on TH-cam. Very close to the way my Umma used to make. Next time try adding Korean garlic chives. It will taste even better. Good job!!!
Thank you for sharing your Korean Authentic "Kimchi" 😋! I love it.👍
Your a good instructor in vlogging thank you arigato ,keep it up .
You've outdone yourself! I had no idea you could cut the cabbage like that. I appreciate the step by step instructions and extra tips. Thank you! This looks delicious and healthy!
Thanks for sharing ❤️❤️❤️
Looks so yummy... I'll try to make it myself for friends to taste it... thanks for the so clear step by step instructions 🤗
What wonderful clear instruction! I am from the United States and love to study and make different styles of fermented vegetables. There are, of course, whole books written about kimchi. You can learn a lot if you wish or just start with simple instruction like this. I have discovered that napa cabbage is not my favorite so I just use plain cabbage, like you would to make sauerkraut, cut into about 1 inch squares and use canning jars as fermenting containers. Thank you for talking about other vegetables suitable for kimchi towards the end of your video. There are so many ways to do it with different vegetables and different seasonings. Fermented foods are so very healthful. I believe the Koreans consider kimchi to be their secret ingredient for good health and longevity. Japan, also, is no slouch when it comes to fermented foods. (I've got my eye on you, miso.) Bravo.
Kimchi is from Heavens. I made close to 10. I am really good. It takes 2, 3 hours or more. Otherwise, given the length of its staying fresh (weeks, months), it's totally a must addition to your food making!
From miso soup..kimchi..side dish.hot pot nabe..a nd all the recipes..how I love it.. how wonderful Japan county .esp Nagoya..nice place.people around.and best food ..
Love your videos! It has inspired me to try new recipes. You have a great way of demonstrating the techniques. I also enjoy learning about the cultural beliefs, too. Keep up the good work, and would buy a book of your recipes if ever made
I love this! I frequently make, only without shrimp because it is not really available here. But now you convinced me that I should really invest some effort in getting some dried shrimps.
Kimchi is good, this recipe is working. Everybody should try this to have some delicious, savory, healthy fermented vegetable in the fridge.
So perfect for days when you have no time to cook. Just put some instant ramen in a bowl, add hot water, kimchi, a boiled egg for the protein. A 5-minute, wholesome lunch for ugly hard days.
Hi, I like japanese dishes too and I'll prove some your recipes. Regards from Milan, Italy..
This is a beautiful kimchi recipe can't wait to make it
Thank you for your sharing .
I will definitely making this kimchi the way you made , i was getting water in my mouth watching this , thank you for sharing.
Looks delicious! Thank you for explaining so clearly. I am going to try with napa cabbage and cucumbers!👍
Thank you very much for all your recipes .... i am so glad bumping to your Channel . GBU 👍🏿💪🏿🇨🇦
Kimchi is one of my fave Foods and I always have it in the House. Sometimes I sneak into the kitchen just to eat it out of the bowl with a Fork XD
Thank you for sharing the unique vertion of how to make kimchi
OMG, I'm having craving of kimchi at 2:00 in the morning!
Oh thank you so much fir the video and recipe. My youngest son loves Kimchee. He's going to love this for sure.
So awesome God bless from the US
I’m been going to this Korean restaurant and I love eating this cabbage specially spicy
Nice recipe
Thanks..🙏
Thank you for your great video! Your recipe is so special. Kimchi is a good yummy dish and probiotic, right? Well done!
ya exactly!! thanx for your comment!!
Aloha Taiji, I have watched countless videos, so far this is my favorite. I have made 6 different batches of Kim Chee, all vegetarian and yum. I'm excited to go full board with all the ingredients this time! I love making Kim Chee! I've Kim Chee'd a bunch of veggies;-) Mahalo and Aloha from Maui!
I’m dieing to eat it!! Looks so delicious!🍚🥢
Tqvm ! Keep up your right hand style at the start ! Thumbs up !
Napa will warm up your insides. I just ate some leftover napa and beef stir fry that I made from scratch (I am learning from all these great videos) and I do feel warmed up, especially in the gut.
Thank you for sharing. May I ask if you could make the video for the yellow Japanese pickled that will be great. 💛🙇🏻♀️
not sure, what you mean by yellow pickles...
one of these?
th-cam.com/video/u9pFG4yOp_Q/w-d-xo.html
@@taijiskitchen Thank you for your reply. I think it is called Takuan. May I ask the Takuan and other products treated by same methods such as marinating, pickling. How long does it take for the dipping to turn yellow color. Thank you 🙇🏻♀️
Thank you so very much for sharing your Beautiful recipes!
Sieht einfacher aus als ich gedacht habe
echt?! super!
es freut mich das zu hören!!
(weil genau das eigentlich mein Ziel mit dieser Video ist!!)
A very detailed explanation!
Probably one of the best I've seen so far
thats so nice of you! thanx so much, cuz I was actually hesitant to make the video, since there are so much about Kimchi already... but so glad I did!
I tried to be informative but also to make it look easy! goal accomplished, yey!!
Loved it. Will make tomorrow. I thought its too complex to make so would order from outside.
Thank u so taji
I am Korean but I like you cook👍👏
I'll love to put radish kimchi in korean soybean paste soup (kinda like korean miso?) because it actually changes the taste of the kimchi while keeping it's crunchiness. Also for cabbage kimchi i cook them in soup as well or make pancake with it. Can't wait for your next video!
oh, the Korean pancake is also good!!
will put that in sometime as well!
Hiya Taiji. Thanks so much for the kimchi recipe!! I’ve always wanted to make homemade kimchi. My mother taught me how when I started watching Koreans make kimchi. I’m a Vietnamese American and it turn me on when I see people make kimchi!! Napa cabbages are quite delicious vegetables. I do not often make kimchi instead go Korean marketplaces and buy it by the gallons. Thanks for the tips and nice dressings. Always great to see you cook such wonderful fun foods. Have a happy new years Chinese year of the rabbit. As for me Vietnamese new years year of the Cat. Here’s to another wonderful incredible Rabbit and Cat year!!
maraming salamat po Taijikun,😁👍
pls in English!!
@@taijiskitchen she mean Many thanks Taijikun. It was Tagalog Filipino language
I have to admit that, as an American, this is one of the hardest foods for me to want to eat. Not sure why, but I believe it is because it is so different from anything else I have ever had. I like it better when used in a Korean Jjigae.
I do love many of the other Japanese and Korean side dishes (I believe the Korean's call them Banchan?). Going to try making Danmuji soon because it looks so good.
good 😀
Thx u. I like u channel
I used to make kimchi but this looks more yummy... thanks for the tips
New subsriber here from Philippines..u delivered everything nice sounds clear and clean preparation.. how we loved it..u always makes us hungry .as if onaka ifay.arigato hai Domo..all ohishi..and u look Yashashi..Japan is nice place..wonderful people.and. Ohishi foods thank u sir
I am definitely going to try this.
I'm new in your channel, I love all your videos, and you speak English fluently, 😊😊😊
Thank you 👌yummy
Omg I just prepared all ingredients.
I hope when I put all together that will be ok, as it is sooo spice . So I added more daikon.
Thank you for sharing your recipe! I especially like the way you give additional information on your cooking skills. And also: where do you get diakon radish in Berlin?
I can find Daikon pretty much in any supermarket or Gemüseladen, its sold under "weiße Rettich." Ich kaufe normalerweise bei Kaufland oder türkische Gamüseladen. gibt es Kaufland in Berlin?
I thought that it was something completly different. Well then... There's Kaufland in a lot of places, but the stores might have different sortiment. Thank you very much for the tip!
I love your channel. I have a Japanese shop nearby and I make some Japanese dish almost every day. Unfortunately, the Japanese store did not have salted shrimp. Can I use komatsu honkino shirasu instead of salted shrimp?
so good
Hello Taiji, thank you for sharing the recipe. can put less Korean red pepper powder or the flavor would be different. And I just look at the recipe below the video and I have not seen the Korean red pepper powder over there. Could you please add there. Thank you
I am German born and raised but have lived in the US for many years. We were military people and I had a Korean friend who introduced me to Kimchi which I really love! However I do not like the Kimchi with fish sauce.🥴 My friend thought me to make Kimchi, it’s not hard at all, just a little time consuming.
Did not know the cutting board trick before, and had experienced the kimchi taste on other things I cut after that. I personally like the freshly made kimchi a little more, because it gets so sour after being fermented for so long. Maybe I didn't buy the right kind from supermarket.
I can suggest you can use old kimchi (sour one) for fried kimchi rice or kimchi jigae (its like stew, we call 김치찌개 in korean). Those are very common and popular dishes in korea. Young generation are even like to make kimchi pasta with cheese, fried kimchi rice roll .... endless possibilities! Hope you enjoy !
Please share the vegetarian version. Love from India
Love it now i can make my own thanks 😊
Looks so deliciously yummy 😋😋😋
Speaking as an American taught how by a native, only 1 critique: cabbage must be washed before using AND once you are done with the brining. Otherwise, yes, awesome! I am now craving kimchi!😁
Hahaha...no!
I really like it 😋 kimchi
Just to make sure I understand:
Am I right that the second batch simply replaces the Napa cabbage with cucumber and daikon. Everything else is basically the same.
Correct?
(Thanks)
Taiji-san, I have a question. When you leave the cabbage in salt, do you also have to store it in a cool place? I wanted to know because my home can get quite warm.
Thank you for making these videos, they're very helpful and fun to watch!
it really depends on how warm. it should not be very warm, but the warmer it is, the faster the salting will proceed. I would say, if it is between 5-20 degrees Celsius or so, then its fine. (if you use Fahrenheit, then pls convert)
Can we wash the cabbages at the beginning? If we get it from the open market (without any vacuum bag), and I wonder this is safe enough. Thank you Taiji!
We korean wash the cabbage after salting process usually but it'll work the other way around too im just guessing. ...
Question, if for whatever reason, allergies ect, you can't use fish sauce , dried shrimp ect, can you sub soy sauce for the fish sauce?
you could, but you can also just skip it, since the main purpose of the fish sauce and dried shrimp is to have more fermentation and depth in the flavor.
Isn't it too dry? I've tried this combination for a simple meal, then I had a little trouble swallowing after a few bites. A bowl of miso soup on the side would have been perfect.
I love the way the Asian culture eats, they eat very simple . I want to find a chicken recipe
Thank you for the recipe, I’m excited to try it! Is it ok to cut the napa into bite size pieces in the beginning or is there a specific reason to leave it uncut during the fermentation process? Thanks!
as I am explaining a little, of course it is ok and it is easier to handle that way. at the end of the day, there is no "wrong" in cooking, only what taste better.
and as my experience, it taste somehow better, when it is attached on the bottom. I am assuming that the plant is still living in the beginning of the fermentation, when it is together, as opposed to cut up, where the plants lose connection as a whole and "dies". (but this is only my assumption/theory)
I would say try both ways, and see what you prefer better, easier or flavor. (or perhaps you like the flavor of the cut up
My Korean friends cut up their cabbage before making their Kim chee, it ferments quicker I think. This is the only way I've ever made Kim chee.
@@thickbrianq I know of that alternative, and yes it is easier that way. but in my experience, the flavor is somehow richer, when it is not cut up. my assumption is that when they are in tact, then the cabbage perhaps is still "alive".
whatever you find easier i.e. tastier is just fine!
Do you ferment in the fridge for two weeks or in a cool dark place outside the fridge for two weeks?
I also wanted to know, because I kept mine in the fridge and after 2 weeks it got only sligthly sour.
Hallo Taiji,
ich hätte eine kurze Frage. Muss der Plastik Behälter vorher sterilisiert werden? Habe noch gelesen, dass man aufpassen muss wegen den Gasen die die Fermentation bewirken, ist das bei einem Plastik Behälter egal?
Danke vorab. Mach weiter so deine Videos sind super 👍🏻
LG
danke für deine Frage; du muss natürlich warten, bis den Disinfektionsmittel aufgetrocknet wird. dann ist es egal, so weit ich weiß.
can you make a video about daikon recipes? I remember eating so much daikon in Japan but I can't remember in which dishes
ok, will do!
great idea, since its also winter vegetable and warm up your body!
“Squid” fish sauce has an intense rotted fish odor and taste. I prefer “Red Boat” fish sauce, which has a much milder rotten fish funk.
Kann ich statt der Fischsauce auch Soja- oder Mushroomsauce nehmen um es vegetarisch zu machen?
ja, kannst du auch! oder einfach ohne.
❤
all three look great. I will definitely try this finally. Instead of the salted dried shrimps, which I cant find in my asian supermarkets in my area, would you then put in more fish sauce to substitute?
yes you can, but just be careful, that it will not too soupy.
You can use salted fermented shrimps. Its commonly use in korea. Any korean food shop sells it. We call '새우젓' ( it sounds something like ' Saeujert')
parfait!!
Can I also use Zip lock bags for mixing and containment ?
yes, you could.
but zip lock are usually just not as sturdy as Tapperware.
What kind of rice do you use to cook here in Germany? Greetings, thanks for the video!
I buy mostly Yumenishiki, but the "Sushi rice" from Rewe or Kaufland would be also acceptable.
Just made your cabbage and cucumber pickle and radishes pickle
yey!! hope they turned out good!
@@taijiskitchen turning out good, I'm Scottish but been interested in doing japanese cooking, going to make the snap pea roasted
And going to try this recipe too
Nice recipe, but can you also make it less spicy. Can't eat it so spicy😜 Do you have any tips?
like I said, you can just add less chili pepper, 5 % (of the weight of napa cabbage) would be mild for me, but if you like it much less spicy then so 2-3% might be good for you!
I am surprised that you use salt
with iodine, because the milk-acid can it reduce to elementary iodine.
ThX!
Are there any Japanese recipes with lamb?
ummm, not really. it is quite new for us to eat four legged animals, only since the western culture is introduced to us about 150 years ago. and Japan is too hot for sheeps! lol
but in Hokkaido, they have a recipe using lamb, called Genghis Khan:
en.wikipedia.org/wiki/Jingisukan
only one I can think of.
Would you say your kimchi tastes similar to the 和風 style kimchis sold in Japan? I lived there 20 years ago and I still can’t figure out how wafu kimchi is different but it’s so delicious!
no I don't think this is wafu-kimchi, since this is an authentic kimchi recipe learned from a Korean. don't know how wafu-kimchi is made...
I see. Thank you! I still look forward to trying this recipe because it looks delicious!
As im a korean, Taiji's kimchi is pretty good. I think his kimchi will be good taste one. Theres so many different way to make kimchi. Whoever taught him how to make kimchi , its one of good one, not only good taste but also his kimchi will make more prebiotics ......
When you say disinfect the container, do you also mean to sterilize it like canning?
yup, exactly!
sterilize was actually the word I was looking for, but at the moment of making it, I couldn't remember... so thanx!
@@taijiskitchen your welcome
I really enjoy your show.
@@taijiskitchen also, I don’t think you saw my other question.
I love Kimchi but I can’t eat spicy food because I have an ulcer right at my diaphragm.
What other seasonings can I use for that color and a small hit of spicy?
@@tightfitrightfit oh, i am so sorry to hear that... you could possibly use dried paprika for the color, although it will of course not have the same flavor, and only a little of Korean chili pepper. hope that works!
@@taijiskitchen thank you
I’ll try that with a touch of chill
Can u make bibimbop?
ok, i will put that on the list!
Kimchi ist eines der wenigen asiatischen Dinge die ich nicht mag. Zumindest roh als Eintopf oder Fried Rice mag ich es sehr gerne, aber roh geht gar nicht. :(
Ich habe es mehrfach probiert weil normalerweise ist es so dass ich neue etwas außergewöhnliche Gerichte nicht sofort mag sondern erst beim zweiten Mal probieren.
Ich liebe jetzt sogar Natto🙈
Aber vielleicht mache ich dein Rezept doch nach und benutze es eben zum kochen.
wow, groß Respekt an deine Offenheit!
es gibt auch verschiedene version von Kimchi. vllt wird es dir gefallen, wenn du es selber machst!!
Ich bin generell immer sehr offen für neues, weil man gerade dadurch umso mehr Freude empfindet wenn es einem gefällt☺️
Und stimmt ich habe auch verschiedene Marken von Kimchi ausprobiert und noch mit am besten war das Frische - Ich denke ich gebe dem Rezept mal eine Chance - Du hast es auch super einfach erklärt also sollte auch nichts schief gehen🙈
👍👍👍🙏❤💐
Meanwhile, Taiji probably study or studied something nothing to do with cuisine lol
But to much 🧂 it’s not good for helth maybe good test
well, its supposed to be a preserved food, so its a good amount. and also it will never eaten as it is, but always with rice or some thing else.
First ingredient in Kimchi is Gloves !! And, make sure your significant other is out of the house ...
*Why? I never wear gloves (My skin isn’t porous)and my kimchi never smells. I don’t know what type of fermentation yours goes through but mine doesn’t have it.🤷🏽♀️*
@@agirlhasnoname7602 it's not the smell for me, it's the color that it leaves behind .. I have very sensitive skin, and my husbad foes not like any fermentation scent even the pickles I get from middle eastern store.
lol true that!
except, of course, that he/she also likes Kimchi!
@@agirlhasnoname7602 First of all, your skin IS porous and the smell isnt the problem here, its the chiles. Not only will they irritate your skin (especially if you have micro cuts), but gochugaru STAINS everything it touches and you'll be scrubbing your hands for at least half an hour. And if your kimchi doesn't smell, you must be doing something wrong
the rice flour paste is too thick, it should be thinner than that. It should be brined with salt WATER rather plain salt. It'll be far too salty far too fast. But otherwise everything is accurate.
Also, no. this kind of kimchi should NEVER be vegan. You need that shrimp and fish paste to get that savory tanginess. There are other types of kimchi that ARE naturally vegan, but never baechu kimchi.
i am guessing that you are Korean, so thank you for your feedback!
i am sure that there are different recipes also among Korean culture and this is the version that I learned from a Korean student, who learned from her mother/grandmother. also I know that it should not be vegan, but I am making these videos with alternative variation for the vegetarians and vegans, so I wanted to provide an alternative for those viewers, so that many people can enjoy the delicious Kimchi! hope you understand.
Omg, you've got to change the tag... To call kimchi "Japanese Cooking" is just too much, since kimchi is neither "Japanese", nor is it "cooked"... I understand that kimchi is becoming popular all around the world, but, given the history between the two nations, Japan claiming kimchi is like, not cool... 🤨🇯🇵?
I never said it was "Japanese cooking", I clearly say that it is Korean, and also my channel introduces "Japanese home cooking" and we eat very often Kimchi, knowing that it is Korean, in our homes. and it was also requested for couple of the viewers.