Sub-Eng,Esp l How to make Round Cabbage Kimchi l Quick & Easy Recipe by Chef Jia Choi
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- เผยแพร่เมื่อ 26 ก.ย. 2024
- Hi, this is Jia.
I would like to share my favorite Korean recipes with you.
I've been running Korean cooking class and food tour company in Seoul, Korea for the last 10 years.
I wanted to share my secret recipes which are both easy to make and delicious.
I hope you enjoy my video!
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Round Cabbage Kimchi
Ingredients
Cabbage 1/2 head(1.2 pound)
Korean chives(or green onion) 50g
Onion 1 Large
Coarse sea salt 1/2 cup
Porridge
All purpose flour 1 Tbsp
Water 1 Cup
Kimchi Sauce: combined with porridge
Korean chili flakes 4 Tbsp
Garlic 3 Cloves
Ginger, grated 1 Tsp
Brown sugar 1 Tbsp
Fish sauce 2 Tbsp
Salt(to taste) 1 Tsp
Instruction
1. Cut the cabbage in bite sizes. Rinse in cold water and drain
2. Place the cabbage in a large bowl. Sprinkle coarse sea salt over cabbage. Add water to it. Put heavy bowl or pot on the cabbage. Brine for 30 minutes
3. In a meantime make a porridge. Mix flour and water. Put in a pot and cook in a medium heat. Keep stirring until it gets cloudy and has creamy texture. Cool it down to room temperature
4. Cut chives in 2 inch sizes. Thinly slice the onion. Mince garlic and ginger
5. Check the cabbage. Make sure cabbage evenly brined. Brine for another 30 minutes
6. Combine sauce ingredients with porridge
7. Rinse brined cabbage in cold water. Drain
8. Pour the sauce to the cabbage. Mix them thoroughly
9. Add chives and onion to the bowl. Mix
- Taste kimchi and add salt if needed
10. Put the cabbage kimchi in a container and let it sit in a room temperature for 2 hours and then put in a refrigerator
- Serve kimchi cold. Try to consume in 10 days
More information
WebSite : www.ongofood.com
Facebook : ongofood
Instagram : ongofoodkorea
#Howtomake #QuickEasyRecipe #kimchi
One can only hope that other videos were as clear, direct and no nonsense as this one. Thank you.
Excellent. Made braised short ribs. Husband raved. Recommending to my kids. Like in Korea, where we lived 9 years.
This is a very nice recipe. It was explained beautifully, by a gracious lady. The clear directions, gentle music and voiced presentation were great. Thank you! I used to be scared to try Kimchi! Lisa Rae Rousseau
Definitely want to try it
Thanks for sharing! I’m definitely gonna make this.
Thank you, madam.
Simple ingredients. Clear explanation. Thank you!
Thank you for the great recipe. Looking forward to trying it. It's easier to get Round Cabbage than good Napa cabbage here in Maui. Thank you ;)
Hello Jia 👋 amazing Korean cuisine delicious food thank you 🇰🇷 have a nice day
Thank You...
Wow, i try to prepare on my channel. Thanks for sharing 👍😍🌹
Thank you for sharing the recipe Chef Jia, take care 🙂 😘 . I will try this.
I like simple recipe like this.
So many varieties of kimchi, I love them all❤ thank you😊
Thank you. I will make it.
Thank you for the recipe chef Jia take care 🙂 😘 😊 ❤
Very nice...thank you.
I wondered about using head cabbage
Yes you may use it!😉
Hi Chef Jiah Choi ssi, can I eat this round cabbage kimchi like a Geotjeori? Is there a minimum number of days I should wait before eating this kimchi like a Geotjeori? Thank you for this recipe. I’m loving all these wonderful recipes on your channel. ❤
I only wait one to two days. This kimchi don’t need to ferment it for a long time. Hope it tastes good!😍
We can avoid fish sauce and thank you so much for doing this video
Can I use , cayenne pepper instead of Korean pepper flakes?? Thanks for sharing!!
Euc Del Yes! Just Control spicy level that you want😊
Will it be harmful to eat if we ferment round cabbage kimchi for 2 days in room temperature then one day in fridge then ready to just like Napa ....
Cause I follow recipe of Napa kimchi to round cabbage kimchi and after the fermentation as I mentioned above it tastes so good sour sweet tangy + spicy so I think it's not harmful
It's not harmful at all. It's naturally fermented(without any starter) so it's healthy. Great job! : )
Can I use oyster sauce instead of fish sauce? thank you!
Never use oyster sauce in making kimchi. You may use a little bit of soy sauce if you don't want to use fish sauce!
@@JiaChoiChef tyvm!
If you use oil will I last longer
I don't use oil when making kimchi. It'll last up to 3 weeks without any oil : )
Could you please tell me how much coarse salt did you use in grams, because I measured half a cup of coarse salt and the cabbage came out too salty? :(
Hi. Sorry for the late reply. Kimchi can be salty for three reasons. 1. Too much salt for brining, 2. it's not enough washed in water 3. heavily seasoned. I used half cup of coarse salt and it's about 70grams which was not too much. Did you wash the cabbage well after brining? Plus it's a bit salty when is just made but it gets better as time goes and kimchi get fermented.
Can i use soy sauce instead of fish sauce? Does it make any difference in taste??
You may mix light(soup) soy sauce and salt. Taste it and balance to your preference. 🥰
How long can we store this in fridge without it spoilling?
I would store it for 2 to 3 weeks !
@@JiaChoiChef thanks for letting me know!
Any option if we do not want to use fish sauce?
You may use light soy sauce instead of fish sauce. I recommend to start from 1 teaspoon of dark soy sauce and add more after tasting. Season it by mixing salt and light soy sauce. Adjust level of sweetness as well. Good luck!🥰
😊
Nisha I made a mistake. No dark soy sauce. I meant light soy sauce😅
Thanks dear.
HI. I'm so sorry for late response. You may use light soy sauce and salt to season it. I recommend to use vegetable stock instead of water. It will add nice flavor to your kimchi!
How long does this cabbage kimchi take to ferment and when i can start eating it?? please help me. this is my first trying to do kimchi and im scared haha
It depends on the room temperature. In summer I would put this kimchi in room temperature for half day. Put it in the fridge and start eating two days later. : )
@@JiaChoiChef I left it for 2 days oops :) but it went well! there was small bubbles around the jar, i read that its a sign of fermentation. thank you anyway
@@mustafafh4402 why did she recommended that eat it before 10 days ? Will it cause side effects if we eat it after 15-26 days 😯
💯💯❤️
What can be used instead of fish sauce?
You may use soup soy sauce instead. Please check the taste and adjust it by adding more sugar, salt, and soy sauce.
Can I do this with small cabbage?
Hi! I haven’t try with small cabbage. I recommend to use round regular cabbage.😉
Can I ferment this kind of kimchi ?
I wouldn't recommend to ferment round cabbage kimchi. But you may keep it in a refrigerator for about 10 days
I love kimchi❤️
0:43 lol. “See how big it is?” The round cabbages at my grocery stores (plural) look anorexic in comparison.
The size of cabbage may differ!
You mean the shelf life of this kimchi is only for ten days??
And can we make all other Korean recipes, like kimchi fried rice or kimchi omelets or stews with this one??
I personally eat this kimchi for 2 to 3 weeks. But this kimchi is best enjoyed a week or 10 days after making it. I don't make dishes such as kimchi fried rice, stews, etc using round cabbage kimchi. Only nappa cabbage kimchi(sometimes radish kimchi) can be cooked. : )
can I skip fish sauce?
Yes you can. Fish sauce can be substitute to light soy sauce. I recommend to use vegetable stock instead of water. I will add nice flavor to your kimchi!
@@JiaChoiChef thank you i made it it was so delicious😄
@@JiaChoiChef Thank you for the tip! I don't have fish sauce at the moment, so I'm going to substitute with a combo of soy sauce and vegetable stock.