I’ve been looking into making kimchi for a little while now (it will be my first try, so I am a bit nervous & really want to enjoy my kimchi! ) & I really found your video to be the absolute best! There are so many videos & recipes out there. Your video & style really spoke to me the most! Thank you for sharing this recipe & I’m looking forward to trying more of your recipes! & I feel very confident now in making my kimchi! Thank you again! 💕
Thank you so much for your kind words and encouragement! Interestingly, the taste of the kimchi can differ from time to time. Sometimes, it’s really good and sometimes it’s not as good as before. Hope you enjoy the recipe. Once again, I really appreciate it😊💕
Yay for your yum kimchi! It's my favorite thing to make and you'll love saving left over paste for other vegs like cucumber or onion!@@carrieseaglefan5495
Hello Chung, I´ve tried Kimchi making for almost 2 years now and it always turned not very well. For the first time in two years my kimchi become soooo delicious and fresh, thanks to your recipe!! Thanks a lot and Merry Christmas to You and Your family!
I'm so happy to hear that your kimchi turned out deliciously after two years of trying! Thank you so much for your kind words and for sharing your experience with me! Wishing you and your family a very Merry Christmas. May your holiday season be filled with joy and warmth!!🎄🎄👏👏👍👍
Oh that's great! For Koreans, kimchi is said to be a soul food. As kimchi is said to be one of the world's top five healthy foods, many people around the world seem to be more and more interested in kimchi. I love cucumber KIMCHEE, too!!!
@@chungskfood I just can't believe how POPULAR Korean food has become ! I'm near Assi mart in lansdale pa. They have amazing kimchee that tastes like my ummas!
@@johnnybussart4721It's so nice to have a Korean mart near your place. And it's so good to hear that they have amazing kimchi that tastes like your ummas!!!
Thank you so much for the kind words! Adding ground dried shrimp into kimchi seasoning enhances its depth of flavor and makes it even more delicious! You are so smart!😊👍
Thank you for the video! I really enjoy your channel and admire how you present the details beautifully while providing a wealth of information. Your enthusiastic voice when the food is ready adds to the satisfaction! The kimchi is doneeee!! 🤣😂
Than You for the video! Q1: Can I use molasses instead of honey or sugar? Q2: can I use as part of sauce Gochujang Korean Chili Paste( from amazon) Thanks
I’ve actually never tried using molasses, so I’m not sure how it would turn out. Also, we usually don’t add gochujang when making kimchi because it has fermented soybean powder (meju) in it, which might not give the best flavor for kimchi.😊🙏
After making kimchi, let it sit at room temperature for half a day or a day, then store it in the refrigerator and you can eat it right away. After 2-3 weeks in the fridge, the kimchi will have fermented properly and become delicious. Hope this answer your question!😊🙏
Always wanted to try kimchi- looks so good in here. Btw, awesomeness at its peek!! One thing that I love about food, is that it never gets old, and one never runs out of ideas. Incredible Recipe!! Keep up the good work and keep in touch!! 🥂
The reason for adding flour paste when making kimchi is because the flour paste plays an important role in kimchi fermentation, acting as food for lactic acid bacteria. I've never used starch powder when making kimchi, but since starch powder is also a type of carbohydrate, I think you can use it instead of flour. Thank you for the good question!
There is a way to make delicious kimchi without using fish sauce. If you click on the link below, you can watch a video on how to make tasty kimchi without fish sauce. Thank you for your kind comments! th-cam.com/video/YYK2uSfMoR0/w-d-xo.html
Yes! You can cut the napa cabbage and soak it in salt water. Cutting the cabbage before soaking significantly reduces the soaking time. Typically, it takes about 1 to 2 hours to soak. For more detailed instructions, you can watch the video below. Thank you for the good question! th-cam.com/video/YYK2uSfMoR0/w-d-xo.html
Thank you so much for the kind words!! Radish is important in making kimchi. The nutrients in the radish serve as food for the lactic acid bacteria that ferment the kimchi. In the fall, Koreans often prepare a year's supply of kimchi, and radish is an essential ingredient. This helps the kimchi last longer and taste better. Instead of radish, you can use vegetables like kohlrabi, beets, or pink radishes. These vegetables also taste good in kimchi. However, if these vegetables are hard to find, it's okay not to use radish when making a small batch of kimchi. The taste will be similar. I hope this answers your question!😊🙏
@@chungskfood Thank you so much. I found that Daikon, here in the UK , is sold under the name of Mooli. I also found that I can order Daikon from Amazon, which I did just now. You are very kind to answer so quickly and your reply was very informative and helpful. 🙂
Yes, you can use apple instead of pear. And if you want to make kimchi without using fish sauce, you can check out the video below for help. Thank you!😊🙏
I've seen videos with cabbage brined in water/salt, and some vids only salt the cabbage to brine? With or without water is the question here? I've made 6 wonderful different batches of water/salt brine Kim Chee, they all turned out great! Mahalo and Aloha from Maui
Oh, I see! I also use salt water and salt together when brining napa cabbage! It's impressive that you've already made 6 wonderful different batches of kimchi using water/salt. Thank you so much for sharing!!😊😊👏👏👍👍
Yes the kimchi is very forgiving! I'm going to start weighing my ingredients! One of them turned out too oniony and I couldn't figure out what? then I watched your vid and know to NOT over do onions or ginger (can make it bitter)! I love that you responded! Mahalo and Aloha from Maui@@chungskfood
Oh my gosh, I did the cabbage brine with salt only for several hours, I rinsed it really good, I don't care for it salty and it is the best and crunchiest kim chee I have made! I also tried it with onion, and it is so good! @@chungskfood
Yes, you can make kimchi with bok choy. Compared to napa cabbage, reduce the salting time and adjust the amount of seasoning to suit. Thank you for the good question!😊
Is this the original recipe for kimchi? I know you say the authentic but i have saw alot of recipies and i want to cry bc i want to make the real one. Sorry if i was rude. But i liked your recipie so i will go with that :)
Ah, you really want to make authentic kimchi! This recipe is the original recipe I learned from my mother-in-law. First, I'm glad to hear that you liked my recipe and want to give it a try! Making kimchi can vary slightly from region to region and from one household to another, depending on the ingredients used. This video shows how to make kimchi using the basic ingredients, simplifying the process to make it easier and more accessible. I hope you find the video helpful. Happy cooking!!😊🙏
@@chungskfood 1st im glad you liked and asnwered to my comment, thank you for that. 2nd i rewatched your video bc i forgot the most ingrediends and im gonna get the rest of them and im gonna make them. Indeed your recipe is more eassy and im glad that i found it. Also this reciepe is not spicy which is perfect for my stomach, i had read that kimchi is spicy but i cant eat spicy foods anymore so thank you for showing this reciepe. Btw can i eat kimchi when i had made it or do i have to leave it for the next day?
If you don't have a blender, you can thinly slice the radish, onion, pear or apple. Mince the garlic and ginger and add them. Thanks for the good question!
In addition to the napa cabbage typically used for kimchi, you can make kimchi with a variety of vegetables such as green cabbage, kale, bok choy, etc. You can enjoy different textures and flavors, so feel free to try according to your preference! Thank you!😊🙏
That's a good point! Actually, when making kimchi, anchovies are not usually added directly to the seasoning. Typically, anchovy broth or fish sauce (such as anchovy fish sauce) is used to enhance the umami flavor. If you want to boost the umami taste, adding a bit of anchovy broth would be a better approach. Thank you!😊👏👍
hello! Are you referring to kimchi made without red pepper powder? There are several videos available on how to make it without red pepper powder. Please check out the links below for reference.😊
Kimchi is a fermented food, so it doesn't have an exact expiration date, but its condition can vary depending on how it's stored in the refrigerator. Usually, Koreans make a large amount of kimchi and store it in the fridge, consuming it for up to a year.
These are the all ingredients to make this kimchi: 1 large nappa cabbage (3 kilograms) 1 cup and 3/4 cup of coarse sea salt 10 cups water 8 green onions 1 cup of red pepper powder 1/2 pear 150 grams radish 10 cloves garlic A bit of ginger 1/2 cup fish sauce 1T honey 1T flour Sorry for the late response!!
You like kimchi, but you think it's spicy! There are different levels of spiciness for red pepper flakes, including mild. If you make kimchi with mild red pepper flakes, it might not be as spicy. Thank you for leaving a comment! :)
Hello! Thank you for liking kimchi! I'm not sure where you live, but if you go to the nearest Korean market in your area, you should be able to purchase delicious kimchi.
I see! If you don't like sour kimchi, you can store it in the refrigerator immediately after making it and consume it within two weeks. This way, you can enjoy fresh kimchi with less fermentation. Initially, this kimchi won't have a fermented taste, but after about three weeks in the refrigerator, it will become fermented and sour.😊🙏
I’ve been looking into making kimchi for a little while now (it will be my first try, so I am a bit nervous & really want to enjoy my kimchi! ) & I really found your video to be the absolute best! There are so many videos & recipes out there. Your video & style really spoke to me the most! Thank you for sharing this recipe & I’m looking forward to trying more of your recipes! & I feel very confident now in making my kimchi! Thank you again! 💕
Thank you so much for your kind words and encouragement! Interestingly, the taste of the kimchi can differ from time to time. Sometimes, it’s really good and sometimes it’s not as good as before. Hope you enjoy the recipe. Once again, I really appreciate it😊💕
@@chungskfood I turned out fanastic! Thanks again! We will have lots of joy making this recipe again & again!
@@carrieseaglefan5495 Wow so glad to hear that! Thank you so much for sharing it😊😊👏👏👍👍
Yay for your yum kimchi! It's my favorite thing to make and you'll love saving left over paste for other vegs like cucumber or onion!@@carrieseaglefan5495
Subtitles of several languages are available. Hope you enjoy the video in your language❤❤
Thank you. I've watched lots of videos and thanks to your one I remember onion!!! ❤️🙏
Thank you so much for the kind words!!😊🥰🙏
hello... nice to see this video thankyou for the recipe I love kimchi so much ❤🥰
Thanks for your comment! Glad you loved the kimchi recipe. It's one of my favorites too. Happy cooking!😊🥰🙏
Thank you so much for watching the video! Visit my website www.chungskfood.com/ for the full recipe! Have a wonderful weekend😊💕
Thank you so much for showing us on how to.make kimchi love it
@@ritamiano6324 Thank you so much for loving kimchi, Rita!
The most simplest form of kimichi thanks
Thank you so much for the kind words!!😊🙏
Hello. The recipe looks great and I want to dry it. Could you tell me how many milliliters your cup is? Thank you for your response.
Thank you so much for your kind words!! I use a 240ml cup. Hope you enjoy this recipe! Happy cooking!!😊😊👍👍
Love from Indonesia❤👍
Thank you so much! 😊🥰
Yes now I know thanks
Thank you so much!😊👍
Planning to make kimchi tommorow glad i saw ur video. ❤
Wow! So glad to hear that! Hope you enjoy and good luck!😊🙏👍👏
Thank you so much for you recipe, you are wonderful person im in Australia and i have always want to try kimchi and make it, xx
Oh, that's awesome! I hope you have a great time making and trying out the kimchi. Thanks so much for your comment! Happy cooking!!😊🥰👏👍
한국의 대표음식 김치 넘 훌륭합니다 바로 먹어도 맛나고 숙성해서 먹어도 좋겠어요 김치 색깔도 아주 예쁩니다^^
네! 금방해서 먹어도 맛있고 숙성해서 찌개나 볶음해도 맛있는것 같아요. 항상 좋게봐주셔서 고맙습니다! 오늘도 좋은 하루되세요😊💕
여러모로 훌륭하고 건강한 김치 최최고입니당~~~~~~~~~~~~
I was really confused about making kimchi and now you saved me kamsamida❤😅
Thanks for the kind words! Happy cooking! 🥰💯
김치 담는건 대단합니다
김치 엄청 좋아하는데
천천히 배우고 있습니다.
고맙습니다!😊🤗
Never tried with Honey ! Very good idea, I'll try it next time !
Adding honey instead of sugar has many benefits for health. So I often used it when I make foods. Thank you!
Many thanks for the great 'Treat ' ! It looks so delicious .Shall try soon.
Thank you so much for your kind words! I'm glad to hear that you'll be making kimchi soon. I hope it turns out to be a delicious kimchi. Good luck! :)
Love from India 🇮🇳 ♥
Thank you so much!
Very authentic. I've been looking for this kind of procedures for a long time. Thanks for sharing.
Thank you so much for the kind words! :)
음 김치가 넘 먹음직스럽네요
요즘 김장철이여서 셰프님의 레시피로 담겠습니다~~^^
맛있게 봐주셔서 감사해요!!😊😊🙏🙏
셰프님의 레시피를 보면 김치 만들기가 넘 쉬워요
풀국 끓을때 소금과 설탕을 넣으도 좋을것 같아요~~^^
그래도 좋아요! 좋은 말씀 감사합니다!!😊😊🙏🙏
I love it
Thank you so much!😊🤗
저도 넘넘넘넘 감사합니다♡♡♡♡♡♡♡♡♡♡
@@비젼미래 😊🙏
시어머니 김치 대단합니다. 쉽게 알려주셔서 금바이라도 할수있을것 같아요~ 감사합니다.
쉽게 전달되셨다니 감사드리고 댓글 남겨주셔서 감사해요! 행복한주말되세요😊💕
한국뿐 아니라 세계적인 건강 반찬 김치 숩게 만드는 방법대로 만들어 먹고 늘 건강 지키면 좋겠습니다~~^^
Hello Chung, I´ve tried Kimchi making for almost 2 years now and it always turned not very well. For the first time in two years my kimchi become soooo delicious and fresh, thanks to your recipe!! Thanks a lot and Merry Christmas to You and Your family!
I'm so happy to hear that your kimchi turned out deliciously after two years of trying! Thank you so much for your kind words and for sharing your experience with me! Wishing you and your family a very Merry Christmas. May your holiday season be filled with joy and warmth!!🎄🎄👏👏👍👍
Your English is perfect. I focused your speaking
Thank you so much! 😊🥰
Thanks for sharing the recipe. Homemade kimchi is the best.
Thank you so much for the kind word!
This is the best Kimchi recipe! Thank you!
Thank you so much for the kind word😊💕
Merci beaucoup pour la recette du kimchi ❤❤❤
Merci beaucoup😊🙏
Thank you for the recipe,ilove kimchi simple and easy,iwill try this soon❤❤😊
So great to hear that!! Thank you so much for the kind words!!😊🤗
Ciao, il kimchi, è una prelibatezza! 😋 👏🏻👏🏻👏🏻😊
😊👍
Looks good, delicious.I will try it
So glad to hear that! Hope you enjoy the recipe! Thank you so much! :)
Thank you ! I'm half Korean and been eating this since I was a baby ha ha ha! I especially love cucumber KIMCHEE !
Oh that's great! For Koreans, kimchi is said to be a soul food. As kimchi is said to be one of the world's top five healthy foods, many people around the world seem to be more and more interested in kimchi. I love cucumber KIMCHEE, too!!!
@@chungskfood I just can't believe how POPULAR Korean food has become ! I'm near Assi mart in lansdale pa. They have amazing kimchee that tastes like my ummas!
@@johnnybussart4721It's so nice to have a Korean mart near your place. And it's so good to hear that they have amazing kimchi that tastes like your ummas!!!
@@chungskfood Yes it's funny that my mother and my imo's kimchee taste the same , because they both learned to make kimchee from their mother.
역시 최고입니다^^;
Great job, thank u so much
Thank you so much for taking the time to leave me kind words!
Simplest but Best...
Thank you so much for the kind words!😊🥰👍
I love the way you make Kimchie, all the details is easy to understand. Can I put dry shrimp to the Kimchie paste? Thank you.
Thank you so much for the kind words! Adding ground dried shrimp into kimchi seasoning enhances its depth of flavor and makes it even more delicious! You are so smart!😊👍
I love kimchi
So happy to hear that😊💕
❤❤ thank you for the recipe
Thank you so much! :)
I love you channel Ms. Chung!!! More power
I appreciate very much😊💕
Omgosh! I can't wait to make this!
So happy to hear that! Hope you like this recipe😊💕
Good 🌸🍀I will try
That's great! Hope you enjoy the recipe!🥰🥰
Thank you for this ❤❤❤
Thank you so much for watching the video!😊🥰
Thanks ❤
Thank you for watching!!😊🥰
It’s very nice! Now I saw the real authentic kimchi !
Thank you so much for the kind words!!😊🥰🙏
Thank you for the video! I really enjoy your channel and admire how you present the details beautifully while providing a wealth of information. Your enthusiastic voice when the food is ready adds to the satisfaction! The
kimchi is doneeee!! 🤣😂
Thank you so much! I'm so glad that you enjoyed the video and my channel. Your kind words mean a lot to me! 😊🥰
Than You for the video!
Q1: Can I use molasses instead of honey or sugar?
Q2: can I use as part of sauce Gochujang Korean Chili Paste( from amazon)
Thanks
I’ve actually never tried using molasses, so I’m not sure how it would turn out. Also, we usually don’t add gochujang when making kimchi because it has fermented soybean powder (meju) in it, which might not give the best flavor for kimchi.😊🙏
@@chungskfood Thank you for reply!
@@a.j.m8736 😊💕
Hi mam..new subscriber here 😊🥰 thank you for this recipe for kimchi making
Thank you so much for subscribing and I'm glad you enjoyed the kimchi recipe. I hope you enjoy my channel and contents! 😊🥰
Thank. You. 🇨🇦
Thank you so much for watching my video!
Does the kimchi get fermented in the refrigerator or is this a non fermented type? (Only know sauerkraut)
After making kimchi, let it sit at room temperature for half a day or a day, then store it in the refrigerator and you can eat it right away. After 2-3 weeks in the fridge, the kimchi will have fermented properly and become delicious. Hope this answer your question!😊🙏
Hello from Germany , Could you tell me about what kind of flour that you put in the water .😊😊 Thank you
I used all purpose flour. Thank you for the good question!😊🥰
Always wanted to try kimchi- looks so good in here.
Btw, awesomeness at its peek!!
One thing that I love about food, is that it never gets old, and one never runs out of ideas. Incredible Recipe!! Keep up the good work and keep in touch!! 🥂
Thank you so much for taking the time to leave me the feedback! I appreciate very much😊💕
If i use cornstarch instead of regular flour, it's ok to use that
The reason for adding flour paste when making kimchi is because the flour paste plays an important role in kimchi fermentation, acting as food for lactic acid bacteria. I've never used starch powder when making kimchi, but since starch powder is also a type of carbohydrate, I think you can use it instead of flour. Thank you for the good question!
Hi! love how simple your video is at explaining stuff! One question I have, is it possible to skip the fish sauce? If so, what alternatives are there?
There is a way to make delicious kimchi without using fish sauce. If you click on the link below, you can watch a video on how to make tasty kimchi without fish sauce. Thank you for your kind comments! th-cam.com/video/YYK2uSfMoR0/w-d-xo.html
خیلی خیلی ممنونم از آموزش فوق العاده و اینکه به زبان فارسی هم ترجمه میشه❤❤ موفق باشید
متشکرم!😊🙏
can we cut the kimschi inti slices while soaked in the salt water ? instead of big cut. thank you so much.
Yes! You can cut the napa cabbage and soak it in salt water. Cutting the cabbage before soaking significantly reduces the soaking time. Typically, it takes about 1 to 2 hours to soak. For more detailed instructions, you can watch the video below. Thank you for the good question! th-cam.com/video/YYK2uSfMoR0/w-d-xo.html
Thank you ! I m ready to make my first kimchi 😊
@@sansankinsan I am so excited to hear that! Good luck and happy cooking!👏👏👍👍😊😊
Wonderful Video. So well explained. I would love to make Kimchi, but I do not have Daikon Radish, What can I use instead?
Thank you so much for the kind words!! Radish is important in making kimchi. The nutrients in the radish serve as food for the lactic acid bacteria that ferment the kimchi. In the fall, Koreans often prepare a year's supply of kimchi, and radish is an essential ingredient. This helps the kimchi last longer and taste better. Instead of radish, you can use vegetables like kohlrabi, beets, or pink radishes. These vegetables also taste good in kimchi. However, if these vegetables are hard to find, it's okay not to use radish when making a small batch of kimchi. The taste will be similar. I hope this answers your question!😊🙏
@@chungskfood Thank you so much. I found that Daikon, here in the UK , is sold under the name of Mooli. I also found that I can order Daikon from Amazon, which I did just now. You are very kind to answer so quickly and your reply was very informative and helpful. 🙂
@@PetraRobinson-gm8nh I appreciate your kind words! It's great that you found Daikon as Mooli and ordered it from Amazon. Happy cooking! 😊
Yine çok güzel bir video oldu. Bayıldım. Süpersiniz. İyiki rastladım videolarınıza. Ellerinize emeğinize yüreğinize sağlık
Thank you!😊🙏
Hi, i really like your recipe an i wil try it but can i not put fish sauce and use apple instead of pear
Yes, you can use apple instead of pear. And if you want to make kimchi without using fish sauce, you can check out the video below for help. Thank you!😊🙏
Video link: th-cam.com/video/YYK2uSfMoR0/w-d-xo.html
I've seen videos with cabbage brined in water/salt, and some vids only salt the cabbage to brine? With or without water is the question here? I've made 6 wonderful different batches of water/salt brine Kim Chee, they all turned out great! Mahalo and Aloha from Maui
Oh, I see! I also use salt water and salt together when brining napa cabbage! It's impressive that you've already made 6 wonderful different batches of kimchi using water/salt. Thank you so much for sharing!!😊😊👏👏👍👍
Both methods should work, but personally, I prefer to use salt water and salt together.🤗🌸
Yes the kimchi is very forgiving! I'm going to start weighing my ingredients! One of them turned out too oniony and I couldn't figure out what? then I watched your vid and know to NOT over do onions or ginger (can make it bitter)! I love that you responded! Mahalo and Aloha from Maui@@chungskfood
@@rhythmaddict808 😊😊👍👍👏👏
Oh my gosh, I did the cabbage brine with salt only for several hours, I rinsed it really good, I don't care for it salty and it is the best and crunchiest kim chee I have made! I also tried it with onion, and it is so good! @@chungskfood
wow i love kimchi
Can I use pak choy?
Yes, you can make kimchi with bok choy. Compared to napa cabbage, reduce the salting time and adjust the amount of seasoning to suit. Thank you for the good question!😊
Hello! Is the flour plain wheat or rice flour?😊
I used all purpose flour (plain flour). You can also use rice flour. Thanks!😊
Cảm ơn Bạn .
Thank you! Cảm ơn Bạn!
Is this the original recipe for kimchi? I know you say the authentic but i have saw alot of recipies and i want to cry bc i want to make the real one. Sorry if i was rude. But i liked your recipie so i will go with that :)
Ah, you really want to make authentic kimchi! This recipe is the original recipe I learned from my mother-in-law. First, I'm glad to hear that you liked my recipe and want to give it a try! Making kimchi can vary slightly from region to region and from one household to another, depending on the ingredients used. This video shows how to make kimchi using the basic ingredients, simplifying the process to make it easier and more accessible. I hope you find the video helpful. Happy cooking!!😊🙏
@@chungskfood 1st im glad you liked and asnwered to my comment, thank you for that. 2nd i rewatched your video bc i forgot the most ingrediends and im gonna get the rest of them and im gonna make them. Indeed your recipe is more eassy and im glad that i found it. Also this reciepe is not spicy which is perfect for my stomach, i had read that kimchi is spicy but i cant eat spicy foods anymore so thank you for showing this reciepe. Btw can i eat kimchi when i had made it or do i have to leave it for the next day?
What can we use when we don’t have the blender?
If you don't have a blender, you can thinly slice the radish, onion, pear or apple. Mince the garlic and ginger and add them. Thanks for the good question!
Thank you so much.🩷
@@Hanna02281 Thank you! Happy cooking💕🙏
Hello, can we use another tipes of cabbage to make kimchi ?
Yes, you can use different types of cabbage when making kimchi. 😊
In addition to the napa cabbage typically used for kimchi, you can make kimchi with a variety of vegetables such as green cabbage, kale, bok choy, etc. You can enjoy different textures and flavors, so feel free to try according to your preference! Thank you!😊🙏
@@chungskfood thanks for answering my question 😊
@@HadiAlmyahy 😊💕
Love your recipe!can we put anchovy in the paste will the flavor be more umami?
That's a good point! Actually, when making kimchi, anchovies are not usually added directly to the seasoning. Typically, anchovy broth or fish sauce (such as anchovy fish sauce) is used to enhance the umami flavor. If you want to boost the umami taste, adding a bit of anchovy broth would be a better approach. Thank you!😊👏👍
For how long can it be stored in the fridge?
Kimchi can last several months to over a year in the fridge. Thanks for the good question!😊🙏
What kind of flour? Wheat? Rice? Corn?
I used all purpose wheat flour. Thank you!😊🙏
Can you make kimichi without pepper.
Some people don't eat peper like me. And I feel like I wish to enjoy kimichi.
I am in Africa.
hello! Are you referring to kimchi made without red pepper powder? There are several videos available on how to make it without red pepper powder. Please check out the links below for reference.😊
th-cam.com/video/AFMqaC4CgU8/w-d-xo.html
th-cam.com/video/YqM2C5moOLA/w-d-xo.html
th-cam.com/video/Zp9s5h4nQSk/w-d-xo.html
Thank you!😊
Thanks
@@ubutumwa.bwiza0-9 Thank you😊🎉
Спасибо за рецепт.Привет из России.이 조리법의 유통 기한은 얼마입니까?
Kimchi is a fermented food, so it doesn't have an exact expiration date, but its condition can vary depending on how it's stored in the refrigerator. Usually, Koreans make a large amount of kimchi and store it in the fridge, consuming it for up to a year.
I hope this answer is helpful to you😊🥰
Can you write all the ingredients in grams?
These are the all ingredients to make this kimchi:
1 large nappa cabbage (3 kilograms)
1 cup and 3/4 cup of coarse sea salt
10 cups water
8 green onions
1 cup of red pepper powder
1/2 pear
150 grams radish
10 cloves garlic
A bit of ginger
1/2 cup fish sauce
1T honey
1T flour
Sorry for the late response!!
I love it but it was spacy
You like kimchi, but you think it's spicy! There are different levels of spiciness for red pepper flakes, including mild. If you make kimchi with mild red pepper flakes, it might not be as spicy. Thank you for leaving a comment! :)
what kind of flour please .
I used all purpose flour.🙏👩🍳
👍❤️❤️❤️
Thank you for watching!😊🥰
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Thank you!😊🥰
🙏🙏👍👍
Thank you!
I love kimchi but I don’t where to get or other bye it need de adress where to bye
Hello! Thank you for liking kimchi! I'm not sure where you live, but if you go to the nearest Korean market in your area, you should be able to purchase delicious kimchi.
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is this sweet and spicy kimchi.? i can't take the sour kimchi
I see! If you don't like sour kimchi, you can store it in the refrigerator immediately after making it and consume it within two weeks. This way, you can enjoy fresh kimchi with less fermentation. Initially, this kimchi won't have a fermented taste, but after about three weeks in the refrigerator, it will become fermented and sour.😊🙏
For your reference, kimchi is generally not very sweet and has a slightly spicy flavor😊
💕💕💕💕
Thank you!
Lutfen bana kimchi çeşitleri gönderirmisin lutfen
The adress where to bye
Ya okadar çok merak ediyorum ki tatlarını anlatamam
Nani😊