There’s actually an explanation. Because they grew up with kimchi being that taste. Every time they have another type of kimchi, they don’t get that nostalgic taste that makes it so good
I used to work at an Asian fusion restaurant and the owner's wife made this incredible kimchi. When she got sick and was no longer able to make it we stopped selling it (her daughters went off to college and her husband never learned how). People were so incredibly upset, one woman started crying when I told her. It really was the best ❤
Honestly love kimchi!!! To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial
Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage) If you cannot find Korean cabbage, you can also use regular cabbage. 1. Prepare Korean Cabbage: - Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves. - Cut the cabbage into quarters lengthwise, and remove the core. 2. Salt The Cabbage: - Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage. - Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed. - After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt. - Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation. - Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively. 3. Rinse and Drain The Salted Cabbage: - After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt. - Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient. 4. Make Rice Glue: - Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency. - Set aside to cool completely. 5. Make Kimchi Paste Base: - The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds. - Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base. 6. Assemble Kimchi Paste: - Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired. 7. Make Kimchi: - Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated. 8. Start Fermentation: - Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation. - After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days. 9. Fermentation Tip: - Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation). Enjoy your homemade kimchi!
@@moash6888 Oh, I see what you mean! Yeah, the old recipe I shared was a bit lacking, huh? So, I tried writing up a new one. This time, I went into more detail, hoping it's an improvement. Still, I hope this new recipe I sent helps you out when making kimchi!
In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤
Do you have a way to be able to put this much gochugaru but tone down the spiciness?? I love the taste but it's way to hot for my weak a** mouth 😅 I still eat it but my eyes are watery... but without the chili it's just not the same
U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it
You can’t buy online? Flakes are kind of main ingredient. You can use red pepper flakes also or paprika and such but it won’t be the same. You guys don’t have any Asian markets either?
Kimchi can be eaten on its own yeah but its more like pickles. It goes great for accompanying things like rice dishes, grilled meats, or to put into soups/stews for spicy/savory/sour taste.
Is this the spicy Korean Red Pepper flakes? Because I had my husband pick up some at Chinatown in Salt Lake and all they had was the spicy, the lady told him not many people use the spicy, so he think he bought the wrong stuff.
I've seen other videos that say to keep it in a dark place for at least 2 days. The longer it's being fermented the better the taste supposedly. But I've also seen people that are constantly making kimchi and have batches that are 40 years old that their mother made with when they were young and are still eating them on special occasions.
What I fear with kimchi is too thick of a sauce, and too much of it makes it really salty. A runnier one is nice, I will be eating more cabbage and less sauce
the full recipe is on our blog twoplaidaprons.com (link is in our bio!)
🎉
You did a really good job!! 🇰🇷💕💕💕
Pwd po recipe?
I don’t like kimchi but I’m obsessed with videos on making kimchi
Crazy
Same❤😂
samee 😅
Same.. ive never tried it
I feel like no matter how good your kimchi is someone will say their moms kimchi or grandmas is always the best!
How can you make kimchi but no spice
@@Shhhh294 Dawg thats just Sauerkraut
There’s actually an explanation. Because they grew up with kimchi being that taste. Every time they have another type of kimchi, they don’t get that nostalgic taste that makes it so good
@@Shhhh294get the raw peppers & take the seeds out.
Is there a substitute that can be used for the apples and pears? This looks so good but I'm severely allergic to them
Wow, this is the easiest way I’ve seen Kimchi made 👍🏼👏🏼🇰🇷
I used to work at an Asian fusion restaurant and the owner's wife made this incredible kimchi. When she got sick and was no longer able to make it we stopped selling it (her daughters went off to college and her husband never learned how). People were so incredibly upset, one woman started crying when I told her. It really was the best ❤
The song in the background is now for me only “mi cola, original taaaaste”
SAME 💀🤚
Honestly love kimchi!!!
To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial
Vibrancy is at 900%
Would you like a vegan version also?
Bc of the fish? Well we can just leave it and put some sojasauce in it right?
yes! we also like to add mushroom powder to add a layer of flavor@@radioactive.rabbit
Yes please 😊
Just eat meat @@egbriggseb
@@bruh-ic7sbwhy do you care about other people's diet
Thank you for the recipes you make. I hope you are well always and forever ❤
The best one I've seen so far. Thank you
When you were cutting the radish i thought that it was onion 😂😂
😋 YUMMY 😋 THIS LOOKS SO GOOD.. WOULD LIKE TO HAVE SOME..
Bro reused footage and didn't expect us to notice ❤😯
Why does it matter? The method doesn't change
@@RDK325if he used that method to achieve this end product why not show the actual method?
I new this video seemed familiar
Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage)
If you cannot find Korean cabbage, you can also use regular cabbage.
1. Prepare Korean Cabbage:
- Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves.
- Cut the cabbage into quarters lengthwise, and remove the core.
2. Salt The Cabbage:
- Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage.
- Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed.
- After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt.
- Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation.
- Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively.
3. Rinse and Drain The Salted Cabbage:
- After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt.
- Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient.
4. Make Rice Glue:
- Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency.
- Set aside to cool completely.
5. Make Kimchi Paste Base:
- The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds.
- Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base.
6. Assemble Kimchi Paste:
- Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired.
7. Make Kimchi:
- Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated.
8. Start Fermentation:
- Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation.
- After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days.
9. Fermentation Tip:
- Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation).
Enjoy your homemade kimchi!
@@moash6888 Oh, I see what you mean! Yeah, the old recipe I shared was a bit lacking, huh? So, I tried writing up a new one. This time, I went into more detail, hoping it's an improvement. Still, I hope this new recipe I sent helps you out when making kimchi!
This is such a labor of love 💕 and looks delicious 🤤.
Those with shellfish allergies, you can use fish paste!
That looks delicious 🤤
Looks really good
Can we make kimchi from normal cabbage becoz in my country I don't get this Napa cabbage
We need a masterclass on cutting those veg into sticks so perfectly.
It’s the Ratatouille music in the background for me! One of my favorite movies! 😂😂
I've bever had kimchi before it looks good
Looks yummy
the first time kimchi became viral i was sure people add gochujang, that's why i use gochujang in mine. but rn no one use gochujang 😭 am i trippin 😭
You can. It’s usually Gochujaru. But you can find gochujang recipes for kimchi on the internet
Gochujang is not what you need.
You need Gochugaru, which is red pepper powder.
Seedless, buy it from the korean market.
I thought it was necessary and couldn’t make it cause gochujang contains gluten 🥲 good to know it works without it
I want to do such fancy cooking😢😢❤
as an owner of many small shrimp like the ones in the video, seeing you put them in there and blend them up hurt my soul a little 🥲
I want Kimchi so bad now😭-
Do i need to dry the cabbage first before marinating it with the sauce?
I must be blind, I couldn't find the measurements on your website...
Asian don’t usually use measurements
(Not stereotyping it’s just true and am Asian myself)
Can we use a different type of cabbage?
Mi cola perfect COLOOOOOORR
Does it have to be in the fridge after?
I have to ask cause I’m just not sure, is radish the same as daikon? Or is it a different kind of radish?
I badly want to try kimchi! It looks super delicious and a great snack or dish to eat on the go
It’s an acquired taste tbh lol I hated it but that’s just me
if you like pickles i definitely recommend
@@bonniethedinosaur7023hate pickles, absolutely love kimchi 😂
My mom’s kimchi is to DIE for! It’s different than other recipes, and she hasn’t told anyone the recipe 😢
Better than friends mom kimchi got me rolling on the floor..☠
Anne Frank pack smoke smile dog moments lol funniest shit when you high 🔥💯🔥💯🔥🚬💨🚬🇵🇸🥷🥷🤣😂😂🥩
I like kimci 😊😊
In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤
I typically make mak kimchi (the cut up one) and brine for a short time. I see that some people brine like overnight which method is best?
Can you 🙏 show us some more
This is like the most basic way to make kimchi 😂 but still probably tastes good
Yeah I think I'll just buy Kimchi
Bro has killed someone 🔪 for the sauce 😅
Is pear or apple really necessary?
IT’S SO RED!!!
Micola original taaaste 😂
😂😂😂😂😂😂😂😂😂 THATS RIGHT THIS IS THE MICOLA ORIGINAL TASTE
I can't be the only one who noticed this is the song from ratatouille on the piano right??
How long does kimchi usually last until it goes bad
Would it taste the same without pear?
Can you put daikon in kimchi?
I don't wear gloves, and now my hand's burrrnnniiing 🔥✋🔥 😭😭
Try it with rice!
And here I thought it was made of chicken 😂😂😂😂
Do you have a way to be able to put this much gochugaru but tone down the spiciness?? I love the taste but it's way to hot for my weak a** mouth 😅 I still eat it but my eyes are watery... but without the chili it's just not the same
U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it
Can I use any chili pepper flakes because I can't find gochugaru??
IM DROOLING
whenever i make kimchi after almost a week the taste gets bitter, no matter how many times i try, can anyone help me ?
How does kimchi taste?
Just finished kimchi indomie and this poopped up 😂😂
I wanna try kimchi but i have absolutely no idea what to expect
I think the pear might be a deal breaker for me since I hate sweet and savory food. Unless it's supposed to be only sweet and spicy ig
Is it spicy?
Day 1 of asking for a livestream or long-form video of just a ton of kimchi making and then donating it to homeless shelters afterwards.
What if I don’t have Korean pear or apple and red chili flakes in my country? Is there any alternative?
You can’t buy online? Flakes are kind of main ingredient. You can use red pepper flakes also or paprika and such but it won’t be the same. You guys don’t have any Asian markets either?
I’m Latina and would love to try this, can you eat it on its own or should it be mixed with something??
Kimchi can be eaten on its own yeah but its more like pickles. It goes great for accompanying things like rice dishes, grilled meats, or to put into soups/stews for spicy/savory/sour taste.
Is this the spicy Korean Red Pepper flakes? Because I had my husband pick up some at Chinatown in Salt Lake and all they had was the spicy, the lady told him not many people use the spicy, so he think he bought the wrong stuff.
Mom doesn’t even know how many it is
How much would you wait for it to taste best?
I've seen other videos that say to keep it in a dark place for at least 2 days. The longer it's being fermented the better the taste supposedly. But I've also seen people that are constantly making kimchi and have batches that are 40 years old that their mother made with when they were young and are still eating them on special occasions.
Svp j'aime bien votre culture et votre cuisine pouvez vous svp donner la recette en français 😢😢😅
This is good 😊
I never ate kimchi. Is it too spicy??😢
Yeah no one makes kimchi better than your korean friend moms 😂
-nice-
Im trying to make onee , like ive seen koreanss eating it and i think it tastes thaaa best
But does it taste really good?
If you like spice and you like pickles you will probably like kimchi
@@Giimbapp yupp , I think I might like itt
I see ur name written in Korean well where u from ✌🏻🖖🏻
People who said kimchi was bad were last visited by the Korean government and never seen again.
Whay if I dont have a korean pear? Ive never seen that where I live
me because I don't even have up to half of the ingredients: 😢
thats what grocery stores are for
What's that red powder in the bottle called ?
It's gochugaru, also known as korean chilli flakes ❤
No disrespect, just wondering, is there a difference between Asian chives and just normal chives?
is it veg
It’s waaaaaaaaaay harder than you see here to make Kimchi.
Does it have to be Korean cabbage? Could you use "regular" cabbage?
It has to be Korean Napa cabbage
@@ItsJayeli Thank you
Vegetarians and vegans panicking after watching this video...
Crush of korean mens 😂
" Recycle mi-colaa "
I don’t like of the shrimp or the fish sauce what I can use as vegan alternatives
So, how?
CAN YOU MAKE IT WITHOUT THE FISH SUCE AND WITHOUT STRIMP AND PEAR APPLE
Technically u can but it would ruin the taste and make it unbalanced
Do you have to use rice flour
Yes you do, in my experience it won't get fermented if you don't use rice flour
i use regular flour and it turned out fine
it's not rice flour.
it's glutinous rice flour
Is this cabbage or lettuce
Cabbage
#kimchi
😮😮😮😮
Kuru kuru kuru kuru
How to store it?
In an airtight container
What I fear with kimchi is too thick of a sauce, and too much of it makes it really salty. A runnier one is nice, I will be eating more cabbage and less sauce
Eig.
Que delícia 😋🤩🎉