I have recently admitted to myself that I have a Korean food addiction. It’s becoming too much of an expensive habit to order, so I need to learn how to cook it myself 😂! Thank you for your wonderful videos. They make me believe I can do it!
Hi Susan Windley. I love that you love Korean food💚. And I appreciate you cooking Korean food with me...THANK YOU🙏. Here is my written White Kimchi recipe www.modernpepper.com/post/white-kimchi
Hi! I am a 63 yr old grandma, and let me tell you, cooking Korean food is an adventure, but so easy with good people teaching you, like Helen!! I make alĺ kinds of kimchi, my favorite go to meal is sundubu jjigae, you need to give it a try! Good luck on your journey and it is sooo much more affordable to cook and once you learn, you'll be whipping up entire Korean meals with banchans too, like it's nothing!! Also check out Maangchi, Future Neighbor and Aaron and Claire, all of these channels share really wonderful Korean recipes too! If you have a Korean market nearby, your all set! I have a small Mom and Pop one near but it carries all the staples and the owner is a really sweet man, he always greets and speaks to me, helps me find ingredients, gives me recipes and even helps me out to my car, I love my Korean mart! And I am even planning to go to Jeju Island, South Korea...never left US soil before but now this is my dream! Have fun!
The big advantage of enjoying Korean food , it makes me feel comfortable after eating and this is not personal but my French madame feels it the same way .. as a korean who living in French Polynesia it's very hard to purchase some proper Korean ingredients so I have to deal with making proper Korean dish using local products however it won't be difficult once u try to make it come true even though it usually comes with different taste after all 😅
I have tried many Korean recipes in TH-cam. I have found that Helen's (Modern Pepper) recipes always work best for me. I love the way she explains everything. For example, telling us that we need a 6 pound napa cabbage bc weight is what is important when choosing.
when I go into Korean market people look at me strange I am senior white grandma lady and I LOVE KIMCHI after my husband passed away I keep KIMCHI in my frig all the time and like you said old Kimchi can be used in soy bean paste stew love it and rice and kimchi are my favorite snack!
Greetings, I have made homemade kimchi for years. But this time, I made white kimchi for the first time and followed your recipe, and it's the best kimchi I have ever made... When eat my white kimchi and drink the brine it makes me soooo happy. Thank you for posting this recipe and giving us a part of you. I love all your recipes ❤️ your awesome, thanks.
EEK! I have a jar of my favorite kimchi of ALL TIME, water kimchi, and talk about old, this culinary delight is at least 5 years old, but no mold, and even if it's a little cloudy, it has such a heady fragrance as to rival that of Chanel #5. 🥰Which is why I can't declare it as officially "gone over", as we would say in mid-Missouri. I pull out the jar and sniff longingly, and drool at the small remaining bits of pear, radish, apple and scallions, please tell me Ms. Helen if there is some way I can rejuvenate these lovely Korean pickles! I can't wait to reproduce all of your Kimchi recipes, especially with Christmas right around the corner, and Kimchi being the perfect, tasty and healthy gift for foodie friends and family! Thank you from an enamoured new subscriber. ❤
@@chromeoiran951 Luv that you love Kimchi🙏🙌🙏 You might also enjoy this recipe: 🥒🧄🥕🧅🌶️WATCH Soy Sauce Pickle RECIPE th-cam.com/video/_5sat0Azdgc/w-d-xo.htmlsi=rg-RX-PWQNeNYizi As for kimchi, please check out my Kimchi & Kimchi Dishes recipe playlist 🥬WATCH More Kimchi Recipes⬇️ th-cam.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html&si=z50r4o7iVrq7DqRa
👋fiona 8 🙏THANK YOU🙏 It is my pleasure to share kimchi recipes with my fellow kimchi lovers😍 Here is my written White Kimchi recipe, includes ingredient substitutions, kimchi storage/fermentation info, and more kimchi-making tips. www.modernpepper.com/post/white-kimchi
I have to watch with automatic captions on because I have auditory processing issues (not deafness or HOH per se, although I do have hearing damage), and it amuses me immensely that the captions render 무 (mu) as "moo," because I'm imagining a field of free-ranging bovine radishes ambling about.
I just finished making my 1st white kimchi! It's so pretty! I did add a bit of sliced jujube but otherwise followed your recipe! The 12 hr countdown is on!
I love the way you teach😻 It's so detailed and precise, yet you make it feel so easy and fun to do, like cooking with my own momma💕 I get such an appreciation for the love and care that goes into making each and every dish. Thank you so much for sharing your knowledge!
I adore kimchi and wanted to be able to make it myself. I feel bad for my friends husband who has been making custom no-heat kimchi for me for two years! Thank you for the clear instructions and shopping tips. This is what I needed.
👋Jacqueline Bell So happy to hear that u love kimchi and now u can make ur own🤗🙏💚. Here is my written White Kimchi recipe with ingredient list, substitution options, and more Kimchi Making TIPS: www.modernpepper.com/post/white-kimchi Thanks for making Kimchi with me🙏🤗🙏
Hi 👋 @ada deh 🙏THANK YOU 🙏 THANK YOU 🙏 THANK YOU 🙏 Not sure if you have see my latest recipes, but just Incase you have not😉. Thank you for watching 🙏 JjaPaGuRi: Instant Ramen Noodles from Parasite movie th-cam.com/video/85P0M7yGRN8/w-d-xo.html Kimchi Fried Rice w Soft & Fluffy Egg th-cam.com/video/zScxbhayia8/w-d-xo.html
Oh, WOW! I never saw white kim chee! I can't wait to try it. Is Korean radish like daikon? Do they look alike? I like daikon, but I burp it for three days afterward. What is the Korean name of the radish, please, so I can ask the Korean shop owners?
Thank you so much, Helen! I made this white kimchi last week and it is delicious! I discovered that Asian pears are scrumptious. Your lessons are entertaining and wonderful!!!❤
Hi Saselbine Hurtz👋 Yay...this makes me so happy🤗. Thank you for making White/Baek Kimchi/백김치 with me🙏. Not sure if you already know this, but there is my written White Kimchi recipe: www.modernpepper.com/post/white-kimchi
I first made this as my husband doesn't like the regular kimchi. It is truly a super food. Being vegan, we eat a lot of beans. If we eat kimchi with meals there is zero bloating. Won't ever not have white kimchi in our home. Because of this, I discovered a wonderful Asian grocery store in our little city in middle of nowhere New Mexico. Weekly they get fresh Asian veggies shipped in. It is glorious! The other day I was making tamales and had more masa than filling. So did a dozen of kimchi tamales. Ooooo la lah! A truly amazing mash up of two cultures! Seriously, if ya wanna have fun with kimchi, try it in a tamale or on a pizza. BTW, we leave the fish sauce out and add sliced up shiitake for the umami.)
Thank you for your wonderful videos. They are incredibly informative and welcoming. They really are like spending an afternoon cooking with a friendly neighbor.
I am very happy to listen your😅 White kimchi recipe. It looks perfect for a person with diabetes issues (no sugar) and who doesn't eat à lot of hot seasonning. I will try this as soon as possible. Thank you very much❤
Hi 👋 Go to any Korean market to buy the salt fermented shrimp. As for the water, I was tap water. The product links are listed in the description box of this video. Here is the glass mixing bowl set. amzn.to/3BO17vY
👋Mark Reynolds 🙏Thank you for watching🙏 White/Baek Kimchi is not as well known as the Spicy Napa Cabbage Kimchi BUT White/Baek kimchi is SO YUM and the fermented juice is SO ADDICTIVE😋 Here is my written White Kimchi recipe when u r ready to make it: www.modernpepper.com/post/white-kimchi
I made this today. I am not quite sure it will last till the fermentation stage. It’s so good now that I am eating it now! Ha! Wish me luck that it lasts till it’s actually done!
👋Mai Torres Yay, I'm SO HAPPY that my channel showed up on your feed, too! 🙏THANK YOU🙏 for loving Korean food and cooking! Here is my written White Kimchi recipe when you are ready to make it: www.modernpepper.com/post/white-kimchi
Can you cut the cabbage into pieces for this recipe? I like the cling film idea, sometimes the side of the container would go mouldy. Simple idea that I never thought of.
👋H T Yes, u can cut the cabbage into about 2” squares, if u prefer, BUT keeping them into quartered cabbage sections is ideal when making White/Baek Kimchi. It will ferment an preserve better, and the leaves will remain plump and juicy a lot longer than if u were to precut them into 2” squares. What I do is, when the kimchi is ready to eat. I put one quartered section of the cabbage into a small air tight container, and cut them into bite size pieces. The rest of the quarter sections of the cabbage remain as is in the big container. Hope this helps🤗. Here is my written White/Baek Kimchi/백김치 recipe with ingredient substitutions, kimchi storage/fermentation info, and more kimchi making tips: www.modernpepper.com/post/white-kimchi And yes, the layer of plastic wrap is not only for keeping the moisture within, but also to prevent ‘dryness’ exposure that produces that brown stain on the kimchi🤗. Thank you for making kimchi with me🙏
I just made your regular type red kimchi with a small long squash and cucumber. I have so much growing, I will try to preserve them...........I wonder if they did this in the old days?
Wonderful, Mango! As for squash, we don't make kimchi with it. BUT you can make lots of delicious Korean dishes with squash. As for preserving cucumber for a long period of time, we preserve it in soy sauce with other seasonings. Here is the a quick Squash stir fry recipe th-cam.com/video/ZYRYgR-J4Hk/w-d-xo.html Squash Patties with meat or you can pan fry without th-cam.com/video/s80afKrtMPE/w-d-xo.html OR you can make it as Squash pancake (cut the squash into thin strips) th-cam.com/video/K2bGMo7Z3Sw/w-d-xo.html OR make soybean paste stew with squash cubes th-cam.com/video/9LuDN479pjw/w-d-xo.html
👋 Despina Christakis. 🙏THANK YOU🙏. Here is the written White Kimchi recipe: www.modernpepper.com/post/white-kimchi I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer! See you soon in the video🤗
Hi Helen!!! Baek Kimchi sounds incredible! I have all the ingredients except for the napa cabbage (BaeChu) and the salt. I will go to the Great Wall Supermarket down the street for those ingredients.
Hi Albert SimmonsJABIG. YAY...THANK YOU for making kimchi with me🙏. Here is the written White/Baek Kimchi/백김치: www.modernpepper.com/post/white-kimchi Here is my latest recipe: Radish Kimchi/KkakDuGi/깍두기 th-cam.com/video/EWn6qFWW4uM/w-d-xo.html
Just made a batch today. I couldn't find the radish in my area. So I had to replace the radish with a sweet purple top turnip. My next project is going to be the Red Kimchi as soon as my Korean pepper flakes arrive. Thank you for your recipes. They are explained very well, easy to follow, and you are a joy to watch.
Hi G-DaddyDigger! YAY...THANK YOU for making kimchi with me! You can always use those round pink/red radishes (just peel the skin off) as a substitute for Korean radish. I mean those red/pink radishes you can find at your local supermarket. Turnip might make the kimchi taste bitter BUT you never know, it might work out. Anywhoo, very exciting that you made a big batch. Not sure if you already saw this, but here is my latest Radish Kimchi/KkakDuGi recipe: th-cam.com/video/EWn6qFWW4uM/w-d-xo.html For when you make your "Red Kimchi," here is the written Kimchi 101 recipe; Includes the ingredient list/substitutions options, critical kimchi storage, and fermentation info, and more-kimchi making tips www.modernpepper.com/post/kimchi Thanks again for making kimchi with me🙏🙏🙏 I appreciate your supportive and kind words🙏
@@ModernPepper Hello Modern Pepper. The white kimchi came out really good for my first batch. I have been making sauerkraut for many years but this was my first try at kimchi and I probably would have failed if not for your clear instructions. Thank you.
My daughter 8 years old she is a 1/4 korean. (The girl shown in the picture) and both my kids told me about yur channel. They are obsessed with kimchi. I am no longer with her korean dad and never got the kimchi recipe from his mom. So now I have both my kids telling me to make this. I did both the spicy and this recipe. Thank yu so much for everything. I will continue to cook yur recipes and me and my kids are 3 different subscribers on yur channel. So keep being yu and we 3 love yu!!!
👋 Hi TabaFaye Smith👋. Aww...this is SO SWEET💛💚🧡. Your kids are so sweet! Please do tell them that I said "Hello" and that I am grateful to cook Korean food with them🙏. And, I can't say how much I appreciate your comment...🙏THANK YOU🙏. Also, not sure if already saw my latest Korean BBQ recipe. It is the EASIEST way to enjoy K-BBQ, something that we, moms, can all use....feeding our kids a feast, with minimal amount of work😉 I share "feeding a lettuce wrap" to the people you love. My grandmother used to do this for me, and now, I do it for my kids. I think your kids might enjoy this moment with you....🙏 If you are not beef friendly, you can enjoy with pork belly, grilled fish or mushroom bulgogi. Korean BBQ (Soegogigui 쇠고기구이) NO-Marinade Korean Beef BBQ (생고기구이) Ssam 쌈 BBQ Lettuce Wrap th-cam.com/video/eJDS1V-4Oq4/w-d-xo.html Thank you again for this sweet comment🙏
Hi @itawambamingo🙏THANK YOU 🙏 No, I have not done a recipe on Beef Jerky, but Koreans commonly snack on Dried Squid (which is as common as having Beef Jerky, here in the states). I will eventually do a Vlog on Korean Dried Squid and ways to enjoy them.
Hi MM. Excellent question! If you can't get chili threads, you can skip (if you want to make it completely non-spicy) OR add 1/2 fresh red Serrano pepper (cut it half/long way, scrap off the seeds). Adding the chili threads will not make it spicy at all (you might not even notice its subtle spicy taste. The fresh red Serrano pepper will add some slightly spicy taste in the background of the broth, not the the actual kimchi. Here is the written White/Baek Kimchi recipe: www.modernpepper.com/post/white-kimchi You can also order chili threads online, if that helps. amzn.to/3k8IAjN amzn.to/3AWGCKk If you are interested in non-spicy kimchi, you might enjoy making Water Radish Kimchi/Dongchimi for your kids. Here is my Dongchimi Probiotic Water Radish Kimchi 시원한 동치미 레시피 th-cam.com/video/h8kBM4zZ0hs/w-d-xo.html Thanks for making kimchi with me!
Adding fish sauce to kimchi really enhances the taste and fermentation, but if u can’t get it or have dietary restrictions, you can make vegan fish sauce. (FYI - Fish sauce doesn’t make the kimchi smell or taste ‘fishy.’ It is a strong salting agent with flavors of the sea/seafood.). The recipe is included in my vegan kimchi recipe th-cam.com/video/H22b7dUub7E/w-d-xo.htmlsi=ykCs7lqykU-8jPOS
Hi Hari! Thank you🙏 And I so appreciate your kind words! Here is the written White/Baek Kimchi recipe www.modernpepper.com/post/white-kimchi Thanks for cooking Korean food with me!
👋Hi Gayle Gonzalez. I'm so excited for you! White Kimchi will stay firmer and crunchy longer than the traditional spicy napa cabbage kimchi. Once the white kimchi gets extra fermented (meaning, it tastes too tangy to eat alone), add it to soups and stews. I had spicy Korean instant ramen/Shin ramen yesterday, and added strips of the extra fermented white kimchi. It made the broth tastes so refreshing, taking away that instant ramen taste! Thanks for cooking with me🙏🙏🙏
Hi DCFiredawgmedic👋. Thank you🙏. Are you interested in using the arrowroot powder because of dietary restrictions? If so, would Potato starch/flour work with your diet? If you are ok with using potato, you can use cook the potato with water until it is completely broken down, stir on low-medium until it turns into gravy consistency. I never used arrowroot powder to make the flour starch, so I can't say if I can recommend it. BUT if you must use the arrowroot flour, I would start with 50% than the amount indicated in this recipe because arrowroot flour can be much more thickening. Here is the written White/Baek Kimchi/백김치 recipe: www.modernpepper.com/post/white-kimchi Thanks for making kimchi with me🙏.
Hey my friend just subscribed to your channel and rang the bell for alerts and left a NJ USA size like. I am looking forward to seeing more from you. I am usually active with channels that are active with my channel have a philnominal day smile and laugh often
Thank you for this wonderful video. I haven’t had any Kimchi since the pandemic started. I bought my kimchi at a local Korean market and I haven’t been in a grocery store since March 2020. The brand I bought is by Jongga. I’ve been searching for a recipe and this video is the best! I don’t remember any other video talking about the “glue”. I’m a new subscriber and I’m looking forward to watching and trying more of your videos. You are a great teacher!
Hi Cindy Gibson. Thank you🙏. Glad to hear that you will be making your own kimchi🤗. As for the starch gravy (in Korean we call it ppul, which means glue), some do make kimchi without it, but many, often than not, use it to make kimchi. It not only helps the fermentation process, but it makes the kimchi tastier. Here is my written White Kimchi recipe www.modernpepper.com/post/white-kimchi
Helen, my granddaughter loves your show. She is five and she yells I WANT TO EAT IT..Thanks for giving us hope and easing our fears of cooking such delicious dishes. 😍 love her food and noodles. From my granddaughter Nadia. modern peppers.
Rosemary Watson Hi Roaemary!...I WANT TO EAT IT TOO ... OMG.. she makes me sooo hungry... Im going to make this for sure .. the spicier kind anyway! ..ever since I watch her first time ..I want THAT SO MUCH,!Looks so very yummmmBEST..CHERYL🇨🇦🇨🇦🇨🇦
Baek kimchi can be stored in cans? Like those kimchis that you can buy in stores? I would not have it every day but I still want to be able to open a jar and it I'll be fresh and amazing like when I made it?
Hi Jei-Jei! Excellent question. I would NOT recommend canning homemade kimchi. Store your kimchi in an airtight container (plastic or glass). Here is my written Baek/White Kimchi recipe www.modernpepper.com/post/white-kimchi
I just made this. Mmmmmmm!! I had a problem though, I snacked on too much cabbage with peanut butter on them that I had tobgo back to the market. Lol delicious.
Here u go th-cam.com/video/-VlpnbRVCmI/w-d-xo.htmlsi=5HaON-22FH2Y1LJ3 For any other recipes, you can visit my channel and type the name of the recipe you are looking for
I don’t want to make the salted shrimp myself. I want to purchase it if possible. A link for that would be great! I love your videos. You’re really fun to listen to. You make everything sound possible and delicious. Thank you for providing us with the benefit of your knowledge and experience.
@@CarolRebholz Aww🙏. As for the salt fermented shrimp, u’ll have to go to a Korean market (usually in the freezer section with frozen fish). I don’t know of any online retailers that would sell this and ship it.
Hi BlackPearl👋. U can use those pink/red round radishes (peel the skin off). Here is the written White Kimchi recipe with more ingredient substitution options. www.ModernPepper.com/post/whitekimchi (FYI - Written recipe link is listed in the description box of every video).
@@ModernPepper Thanks a milion! Btw I feel devastated without my Asian food markets here in Europe. Because Asian cooking is my number one preference, I was on my turf in the States with the amazing choice of Asian restaurants and food markets. Now I feel like an orphan! Thanks for your channel and your info, in spite of the absence of many ingredients here, I still cook Asian dishes with what I can find. Red Kimchi I do all the time, now I must try your white Kimchi. Much love for you from Lili!
@@blackpearl8574 Best of luck! Try Googling Korean markets and for online vendors. As for the red pepper flakes, I provide alternative options for substituting similar red paper flakes. Find a spice purveyors and they should be able to find u a close match (scientific name of the Korean red pepper flakes is on the kimchi recipe blog). U can also use fresh red pepper (spicy Serranos), remove the seeds and lightly pulse in a blender with the cooled down starch gravy.
@@ModernPepper Thanks much for your valuable tips! Yes I'll try online order. Regarding fresh red pepper for Kimchi, hey I like that idea to paste them. Until now I was using here sun dried Hungarian coarsely ground red peppers that can be very pungent. ❤️
I’ve never had Kimchi but I’ve always wanted to try it. My gut can’t take spicy so this looks really good to me. The only thing I don’t think I like is the use of artificial sweetener. I love how you sample along the way. Makes my mouth water😁
Hi Nicole! Thanks for watching! Yes, white kimchi is a good substitute for those that do not like spicy kimchi. The artificial sweetener is an optional ingredients. You can use brown sugar or honey. FYI - The artificial sweetener is used in kimchi because it prevents the kimchi from getting too deflated when just sugar is used. The amount of artificial sweetener used in this recipe is less than 1/2 of a single use individual packet. Again, you don't have to use. Here is the written White/Baek Kimchi recipe: www.modernpepper.com/post/white-kimchi Here is my latest Korean Cucumbers Side Dish Salads that you might enjoy, and way easier to make than the white kimchi: th-cam.com/video/aWPKKJYVTxc/w-d-xo.html
Thank you for this nice recipe! Wanna try! Because of the mold: what is the reason, when it comes to mold? My last red Kimchi had lot mold on top :( This is seriously my biggest fear with making Kimchi, that there is mold..
Hmm…that is unfortunate. I always pack down (gently press) my kimchi and cover it with a plastic wrap on top so the kimchi is sealed in. I also clean the rim around the container with a paper towel. Here is my Kimchi 101 recipe which contains lots of info on kimchi storage and fermentation that u might find helpful. Also, please read over the kimchi paste ingredients and it’s amount. I have seen some people make kimchi w lots of flour starch and omitting the must have ingredients to make the kimchi paste. www.ModernPepper.com/post/kimchi
Hi Jenny👋. We called extra long fermented kimchi (MuEun kimchi 묵은김치). Yes, the spiciness subsides significantly. We use the MuEun kimchi for cooking with. We do not eat it uncooked. There r many recipes for cooking with MuEun kimchi. Usually, we rinse the kimchi in cold water, squeeze out the water and sauté it with some onions and some oil. Transfer to a plate and drizzle some sesame oil and a light sprinkle of sesame seeds. A yummy simple banchan/side dish to have with warm Korean rice. Here is my Korean rice recipe, if u have not seen it. m.th-cam.com/video/NCGKLNEt2FE/w-d-xo.html We also use the MuEunkimchi for stews (as an added base of flavor for stews like GamJaTang) or specialty kimchi stews.
I'm not a fan of the traditional red mix of kimchi but this one I would definitely try and make it for sure but I'll have to wait till I can find all the correct ingredients or I will do my take off it ..I live in small country town so would have to wait till I go to city to an Asian/Korean shop for some of ingredients..looks delicious 😋. Thanks for sharing 🤗
My pleasure🙏🙌🙏. I have other kimchi recipes, too, including how to make Salt Fermented Shrimp. Check out the Kimchi Recipe playlist on my channel. Also, non-perishable Korean ingredients product links are listed in the description box of this video.
@@ModernPepper yes I've been checking out all the links..I know my son would appreciate me trying my hand at either recipes he loves kimchi &. Korean food..we used to always go to Korean BBQ for special occasions like birthdays etc.I always think of him when I see recipes for Korean food 👍
I made it and it was hands down the BEST white kimchi I've ever had! After I put it in jars I kept the leftover juice because it's delicious 🤤 I love the hot jasmine rice with it! Can I add the leftover juice to my next batch? Thanks and thanks for this recipe! Try it people! 🥰
LUV IT💚. Try it with warm Korean rice th-cam.com/video/NCGKLNEt2FE/w-d-xo.html Unfortunately, u cannot reuse the fermented juice for the new batch. When we make kimchi, we always start from scratch again.
@@ModernPepper Okay I'll start over with a new batch. But it's okay to drink it and use it with rice still? That juice is so flavorful. I have it in the refrigerator. I'll try Korean rice! 🍚
@@DeathLetterBlues YES! Absolutely enjoy the fermented broth! We also use the broth to enjoy with noodles. Check out my Noodles playlist and u can use the cold white kimchi broth for cold noodle dishes. Go to my channel, click on playlist, click on Noodles Playlist
👋dreyhawk 🙏Thank you 🙏. Here is the written recipe when you are ready to make this. Do lmk if you have any questions. www.modernpepper.com/post/white-kimchi
👋 Hi karen Benavente. Yay...I'm so excited for you🤗. 🙏THANK YOU🙏. I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer!
This recipe looks great (minus the artificial sweetner, in my opinion). I look forward to trying it with a substitute natural sweetner. I just discovered your channel and became a new subscriber. Thanks for sharing great tips, good visuals, and your Korean language.
👋Pam Songcuya If you can't get Korean radish, can you get those round pink/red radish? Commonly used as toppings for tacos. Those small round pink/red radish (peel the skin off) would be better than jicama. Here is my written White Kimchi recipe: www.modernpepper.com/post/white-kimchi Traditional Napa Cabbage/BaeChu Kimchi written recipe (includes ingredient substitution options): www.modernpepper.com/post/kimchi
I love your cooking method is soo simple not too complicated, and...... Gonna try it. I love raw food too snacks this clear kimchi going to add too my snacks 😉. Mostly I made Indonesian pickles that we called it acar n I did with raw way and clear with main ingredient apple cider vinegar 👍🙏
👋Liana Sya 🙏THANK YOU 🙏 Since you like pickled vegetables, here is my Kimchi and Kimchi Dishes recipe playlist: th-cam.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html&feature=share Vegetarian/Vegan (with ingredient substitutions) recipe playlist, which includes cucumber pickled side dishes. th-cam.com/play/PLyNRkG8DxyAcFYhNJpUJ042PoNRX-00Nf.html&feature=share Thanks again for cooking Korean food with me🤗
What kind of rice are you eating with the kimchi? Can you provide a link or brand? My ex mom in law had that kind of rice but I never asked what kind. I loved it. Thank you Helen.
Thank you for the recipe. I made one past Sat and stored in the fridge. I start a bit impatient because I need to wait a week. Lol. One question, is it safe to put raw seafood,.like squid and salted shrimps in the kimchi. They are raw, how can kimichi fermented with raw seafood. Will they make the kimichi go bad?
Thanks Jamie🙏. Here is the written White Kimchi recipe (includes Vegan modifications) www.modernpepper.com/post/white-kimchi Before storing the kimchi in the fridge, it needs to rest in ur kitchen counter for 12 hours minimum. As for the salt fermented shrimp, it is one of the must ingredients for making delicious kimchi. As for the squid, this is an optional ingredient that some add. Both the salt fermented shrimp and squid help the fermentation process.
@@ModernPepper thank you for your reply. I only stored 10 hours before putting it in the fridge. Is 10 hours enough? Just a bit worrying if the kimichi are not fermented well, will I get food poisoning because I put some raw salted shrimps with the kimichi?
👋김세인님. 🙏감사합니다🙏. 🤓영어 공부하려 꼭 다시 찾아주세요😉. LA Galbi/LA갈비 레시피: 집에서 LA갈비를 만들고 영어 공부 더 열심히하세요...FIGHTING🤓👊 LA Galbi/LA갈비 레시피: th-cam.com/video/bNjTEKZetgU/w-d-xo.html
Yes! Or use sugar. Please check the description box of my TH-cam video for the written recipe link, which contains substitutions options for ingredients.
👋Issay Dalawatatlo. Me, too! I can eat so much of the Baek Kimchi and absolutely love the yummy refreshing kimchi juice💚. I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer!
I’m glad I found you 👍🏻👏 I’m your new subscriber ♥️ you’re the best demonstrating different types of preparing kimchi ♥️ love it ♥️♥️♥️♥️♥️ thanks 🙏 I’m still looking for your some recipes.👍🏻👍🏻
Helen, help!! I followed your recipe except for adding a few jujubes and after 12 hour ferment, then chilled in fridge, I tried it but thought it was a bit bland. I guess I should have fermented a bit longer? But its already been refridgerated. I did add a bit of salt to the liquid and s bit of gochugaru in a small broth pouch and placed on top of the liquid, before closing back. I know it will add a bit of spice but I didn't want to try anything drastic and ruin my kimchi! Suggestions?
I have recently admitted to myself that I have a Korean food addiction. It’s becoming too much of an expensive habit to order, so I need to learn how to cook it myself 😂! Thank you for your wonderful videos. They make me believe I can do it!
Hi Susan Windley. I love that you love Korean food💚. And I appreciate you cooking Korean food with me...THANK YOU🙏.
Here is my written White Kimchi recipe www.modernpepper.com/post/white-kimchi
Hi! I am a 63 yr old grandma, and let me tell you, cooking Korean food is an adventure, but so easy with good people teaching you, like Helen!! I make alĺ kinds of kimchi, my favorite go to meal is sundubu jjigae, you need to give it a try! Good luck on your journey and it is sooo much more affordable to cook and once you learn, you'll be whipping up entire Korean meals with banchans too, like it's nothing!! Also check out Maangchi, Future Neighbor and Aaron and Claire, all of these channels share really wonderful Korean recipes too! If you have a Korean market nearby, your all set! I have a small Mom and Pop one near but it carries all the staples and the owner is a really sweet man, he always greets and speaks to me, helps me find ingredients, gives me recipes and even helps me out to my car, I love my Korean mart! And I am even planning to go to Jeju Island, South Korea...never left US soil before but now this is my dream! Have fun!
The big advantage of enjoying Korean food , it makes me feel comfortable after eating and this is not personal but my French madame feels it the same way .. as a korean who living in French Polynesia it's very hard to purchase some proper Korean ingredients so I have to deal with making proper Korean dish using local products however it won't be difficult once u try to make it come true even though it usually comes with different taste after all 😅
I have tried many Korean recipes in TH-cam. I have found that Helen's (Modern Pepper) recipes always work best for me. I love the way she explains everything. For example, telling us that we need a 6 pound napa cabbage bc weight is what is important when choosing.
when I go into Korean market people look at me strange I am senior white grandma lady and I LOVE KIMCHI after my husband passed away I keep KIMCHI in my frig all the time and like you said old Kimchi can be used in soy bean paste stew love it and rice and kimchi are my favorite snack!
@@krreyem7543 YES🙏🙌🙏
Never eaten kimchi before, but keep seeing it all over youtube so I guess I'll try to make it sometime.
🙌
Greetings, I have made homemade kimchi for years. But this time, I made white kimchi for the first time and followed your recipe, and it's the best kimchi I have ever made... When eat my white kimchi and drink the brine it makes me soooo happy. Thank you for posting this recipe and giving us a part of you. I love all your recipes ❤️ your awesome, thanks.
@@chinuaarline5815 🙏🙌🙏
EEK! I have a jar of my favorite kimchi of ALL TIME, water kimchi, and talk about old, this culinary delight is at least 5 years old, but no mold, and even if it's a little cloudy, it has such a heady fragrance as to rival that of Chanel #5. 🥰Which is why I can't declare it as officially "gone over", as we would say in mid-Missouri. I pull out the jar and sniff longingly, and drool at the small remaining bits of pear, radish, apple and scallions, please tell me Ms. Helen if there is some way I can rejuvenate these lovely Korean pickles! I can't wait to reproduce all of your Kimchi recipes, especially with Christmas right around the corner, and Kimchi being the perfect, tasty and healthy gift for foodie friends and family! Thank you from an enamoured new subscriber. ❤
@@chromeoiran951 Luv that you love Kimchi🙏🙌🙏
You might also enjoy this recipe:
🥒🧄🥕🧅🌶️WATCH Soy Sauce Pickle RECIPE
th-cam.com/video/_5sat0Azdgc/w-d-xo.htmlsi=rg-RX-PWQNeNYizi
As for kimchi, please check out my Kimchi & Kimchi Dishes recipe playlist
🥬WATCH More Kimchi Recipes⬇️
th-cam.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html&si=z50r4o7iVrq7DqRa
@@ModernPepper - Thank you so very much, I can't wait to go shopping for ingredients this weekend! 💖And for plenty of storage jars. 😊
@@chromeoiran951 🙏🙌🙏
I do want to try that out. I am making Kimchi the last three years in fall time. I really love it.
@@wolfwolf-sr6he 🙏🙌🙏
I agree with Helen's comment, "The liquid is so delicious, you could put you face in it"! I made it and my family also agrees. Incredible stuff!
👋Victoria Sweeney. This is WONDERFUL to hear💚🧡❤️. THANK YOU for making White/Beak Kimchi with me🙏🙏🙏
Your show is enthralling! Thank you for sharing precious knowledge!
👋fiona 8 🙏THANK YOU🙏 It is my pleasure to share kimchi recipes with my fellow kimchi lovers😍
Here is my written White Kimchi recipe, includes ingredient substitutions, kimchi storage/fermentation info, and more kimchi-making tips. www.modernpepper.com/post/white-kimchi
Ty for this i have Gerd i love kimchi so this is very helpful
I would love to see a vegetarian/vegan version of this. Can you recommend some vegan fish sauces to buy online?
I have to watch with automatic captions on because I have auditory processing issues (not deafness or HOH per se, although I do have hearing damage), and it amuses me immensely that the captions render 무 (mu) as "moo," because I'm imagining a field of free-ranging bovine radishes ambling about.
LOVED THE PRESENTATION!
Thanks for sharing your recipe. Never made this before but will try to make it today.
🙏
I just finished making my 1st white kimchi! It's so pretty! I did add a bit of sliced jujube but otherwise followed your recipe! The 12 hr countdown is on!
🙏🙌🙏
I love the way you teach😻 It's so detailed and precise, yet you make it feel so easy and fun to do, like cooking with my own momma💕 I get such an appreciation for the love and care that goes into making each and every dish. Thank you so much for sharing your knowledge!
What a beautiful dish, from a beautiful lady. Thank you for sharing.
Happy Friday @JT6188 Thank you🙏 for making my Friday even better with ur lovely comment🤩
🛍SHOP ESSENTIAL Kimchi Ingredients➡ amzn.to/409DCH0
Wow! your kimchi sure don't look anemic.Yum. Thanks for your tutorial . You make every thing look easy for you.
I adore kimchi and wanted to be able to make it myself. I feel bad for my friends husband who has been making custom no-heat kimchi for me for two years! Thank you for the clear instructions and shopping tips. This is what I needed.
👋Jacqueline Bell So happy to hear that u love kimchi and now u can make ur own🤗🙏💚. Here is my written White Kimchi recipe with ingredient list, substitution options, and more Kimchi Making TIPS:
www.modernpepper.com/post/white-kimchi
Thanks for making Kimchi with me🙏🤗🙏
@@ModernPepper8 i
Nice video thank you can't wait to try 💖
@@Kaymitlit Thank you 🙏
Thank you for sharing this amazing recipe! I have made it twice now and it's soooo soooo good!!
@@peuruaisheiche LUV IT 🙏🥰🙏
Thank you. Most detailed video on white kimchi (in english)!
Hi 👋 @ada deh 🙏THANK YOU 🙏 THANK YOU 🙏 THANK YOU 🙏
Not sure if you have see my latest recipes, but just Incase you have not😉. Thank you for watching 🙏
JjaPaGuRi: Instant Ramen Noodles from Parasite movie
th-cam.com/video/85P0M7yGRN8/w-d-xo.html
Kimchi Fried Rice w Soft & Fluffy Egg
th-cam.com/video/zScxbhayia8/w-d-xo.html
Oh, WOW! I never saw white kim chee! I can't wait to try it. Is Korean radish like daikon? Do they look alike? I like daikon, but I burp it for three days afterward. What is the Korean name of the radish, please, so I can ask the Korean shop owners?
Thank you so much, Helen! I made this white kimchi last week and it is delicious! I discovered that Asian pears are scrumptious. Your lessons are entertaining and wonderful!!!❤
Hi Myra E. Yay...Wonderful🤗. Thank you for making kimchi with me! I really appreciate your support🙏🙏🙏
Hi Helen, super recipe. Made this white kimchi for my mom. She loves it , me too :)
Hi Saselbine Hurtz👋 Yay...this makes me so happy🤗. Thank you for making White/Baek Kimchi/백김치 with me🙏. Not sure if you already know this, but there is my written White Kimchi recipe:
www.modernpepper.com/post/white-kimchi
@@ModernPepper Oh good, always take my labtop with me in the kitchen, Ha Ha :) Thank you
@@saselbinehurtz8693 Me, too👏
I first made this as my husband doesn't like the regular kimchi. It is truly a super food. Being vegan, we eat a lot of beans. If we eat kimchi with meals there is zero bloating. Won't ever not have white kimchi in our home. Because of this, I discovered a wonderful Asian grocery store in our little city in middle of nowhere New Mexico. Weekly they get fresh Asian veggies shipped in. It is glorious! The other day I was making tamales and had more masa than filling. So did a dozen of kimchi tamales. Ooooo la lah! A truly amazing mash up of two cultures! Seriously, if ya wanna have fun with kimchi, try it in a tamale or on a pizza. BTW, we leave the fish sauce out and add sliced up shiitake for the umami.)
Hi
I love your recipes. If I can’t find Korean radish what can I use instead?
Lots of love from Romania 🤗🥰
@@rosaferox1976 Thanks 🙏 Use those small round pink/red radishes
@@ModernPepperDaikon also can be substitute/alternative too?
I really luv this channel
🙏
Thank you for your wonderful videos. They are incredibly informative and welcoming. They really are like spending an afternoon cooking with a friendly neighbor.
Hi 👋 @ptboat67. 🙏Thank you for your kind words🙏. Ur words are a huge encouragement to me 😊. Looking forward to cooking with you LOTS😋
I am very happy to listen your😅 White kimchi recipe. It looks perfect for a person with diabetes issues (no sugar) and who doesn't eat à lot of hot seasonning.
I will try this as soon as possible.
Thank you very much❤
Omg,.... u speak so well. I like your videos.... This is easier
Hi Kung Yang Wong👋 Thank you🙏🙏🙏
im going to , make this
Yay🙏 The written recipe (includes ingredient substitution options) link is in the description box of this video.
Looks pretty and delicious thanks 아주 먹음직 스럽네요 고맙습니다 看起来又漂亮 又 好吃 谢谢您
Hi👋 @小蔡做菜 cai cook 🙏감사합니다 🙏
@@ModernPepper 오늘제가 Modern pepper 채널을 구독 했습니다 수고하세요 🙏
小蔡做菜 cai cook 🙏구독 해 주셔서 감사합니다🙏. Looking forward to cooking with you LOTS😊
@@ModernPepper 예 고맙습니다 저는지금 토론토에 있습니다 미국가면 요리에 관한 재미있는 이야기를 같히 나눠보겠습니다 my LINE ID 4169082226 연락 주세요 🤝😄
Hii Helen do you use bottle water or cool boiling water? where do you buy your clear plastic bowl. and lastly where can I buy the prime shrimps?
Hi 👋 Go to any Korean market to buy the salt fermented shrimp. As for the water, I was tap water. The product links are listed in the description box of this video. Here is the glass mixing bowl set. amzn.to/3BO17vY
Thanks for sharing this video looks awesome thanks.
👋Mark Reynolds 🙏Thank you for watching🙏 White/Baek Kimchi is not as well known as the Spicy Napa Cabbage Kimchi BUT White/Baek kimchi is SO YUM and the fermented juice is SO ADDICTIVE😋
Here is my written White Kimchi recipe when u r ready to make it:
www.modernpepper.com/post/white-kimchi
I live in a country that doesn’t have Korean radish what can I substitute with? LOVE YOUR KIMCHI!!!!!
Hi Catalina👋 U can use those pink/red round radishes as a substitute for Korean radish.
I made this today. I am not quite sure it will last till the fermentation stage. It’s so good now that I am eating it now! Ha! Wish me luck that it lasts till it’s actually done!
I am so happy your channel has shown into my feed. I love Korean food and I think your instructions make it easy for beginners like me.. 🥰
👋Mai Torres Yay, I'm SO HAPPY that my channel showed up on your feed, too! 🙏THANK YOU🙏 for loving Korean food and cooking! Here is my written White Kimchi recipe when you are ready to make it: www.modernpepper.com/post/white-kimchi
Can you cut the cabbage into pieces for this recipe? I like the cling film idea, sometimes the side of the container would go mouldy. Simple idea that I never thought of.
👋H T Yes, u can cut the cabbage into about 2” squares, if u prefer, BUT keeping them into quartered cabbage sections is ideal when making White/Baek Kimchi. It will ferment an preserve better, and the leaves will remain plump and juicy a lot longer than if u were to precut them into 2” squares. What I do is, when the kimchi is ready to eat. I put one quartered section of the cabbage into a small air tight container, and cut them into bite size pieces. The rest of the quarter sections of the cabbage remain as is in the big container. Hope this helps🤗. Here is my written White/Baek Kimchi/백김치 recipe with ingredient substitutions, kimchi storage/fermentation info, and more kimchi making tips: www.modernpepper.com/post/white-kimchi
And yes, the layer of plastic wrap is not only for keeping the moisture within, but also to prevent ‘dryness’ exposure that produces that brown stain on the kimchi🤗. Thank you for making kimchi with me🙏
I just made your regular type red kimchi with a small long squash and cucumber. I have so much growing, I will try to preserve them...........I wonder if they did this in the old days?
Wonderful, Mango! As for squash, we don't make kimchi with it. BUT you can make lots of delicious Korean dishes with squash. As for preserving cucumber for a long period of time, we preserve it in soy sauce with other seasonings.
Here is the a quick Squash stir fry recipe th-cam.com/video/ZYRYgR-J4Hk/w-d-xo.html
Squash Patties with meat or you can pan fry without th-cam.com/video/s80afKrtMPE/w-d-xo.html
OR
you can make it as Squash pancake (cut the squash into thin strips) th-cam.com/video/K2bGMo7Z3Sw/w-d-xo.html
OR make soybean paste stew with squash cubes
th-cam.com/video/9LuDN479pjw/w-d-xo.html
I like the fact that you give measurements.
👋 Despina Christakis. 🙏THANK YOU🙏. Here is the written White Kimchi recipe: www.modernpepper.com/post/white-kimchi
I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer! See you soon in the video🤗
Hi Helen!!! Baek Kimchi sounds incredible! I have all the ingredients except for the napa cabbage (BaeChu) and the salt. I will go to the Great Wall Supermarket down the street for those ingredients.
Hi Albert SimmonsJABIG. YAY...THANK YOU for making kimchi with me🙏. Here is the written White/Baek Kimchi/백김치: www.modernpepper.com/post/white-kimchi
Here is my latest recipe: Radish Kimchi/KkakDuGi/깍두기
th-cam.com/video/EWn6qFWW4uM/w-d-xo.html
You are a marvel. Pure pleasure.
Aww 🥰 Thank you tonics!
Just made a batch today. I couldn't find the radish in my area. So I had to replace the radish with a sweet purple top turnip. My next project is going to be the Red Kimchi as soon as my Korean pepper flakes arrive. Thank you for your recipes. They are explained very well, easy to follow, and you are a joy to watch.
Hi G-DaddyDigger! YAY...THANK YOU for making kimchi with me! You can always use those round pink/red radishes (just peel the skin off) as a substitute for Korean radish. I mean those red/pink radishes you can find at your local supermarket. Turnip might make the kimchi taste bitter BUT you never know, it might work out. Anywhoo, very exciting that you made a big batch.
Not sure if you already saw this, but here is my latest Radish Kimchi/KkakDuGi recipe: th-cam.com/video/EWn6qFWW4uM/w-d-xo.html
For when you make your "Red Kimchi," here is the written Kimchi 101 recipe; Includes the ingredient list/substitutions options, critical kimchi storage, and fermentation info, and more-kimchi making tips
www.modernpepper.com/post/kimchi
Thanks again for making kimchi with me🙏🙏🙏 I appreciate your supportive and kind words🙏
@@ModernPepper Hello Modern Pepper. The white kimchi came out really good for my first batch. I have been making sauerkraut for many years but this was my first try at kimchi and I probably would have failed if not for your clear instructions. Thank you.
My daughter 8 years old she is a 1/4 korean. (The girl shown in the picture) and both my kids told me about yur channel. They are obsessed with kimchi. I am no longer with her korean dad and never got the kimchi recipe from his mom. So now I have both my kids telling me to make this. I did both the spicy and this recipe. Thank yu so much for everything. I will continue to cook yur recipes and me and my kids are 3 different subscribers on yur channel. So keep being yu and we 3 love yu!!!
👋 Hi TabaFaye Smith👋. Aww...this is SO SWEET💛💚🧡. Your kids are so sweet! Please do tell them that I said "Hello" and that I am grateful to cook Korean food with them🙏. And, I can't say how much I appreciate your comment...🙏THANK YOU🙏.
Also, not sure if already saw my latest Korean BBQ recipe. It is the EASIEST way to enjoy K-BBQ, something that we, moms, can all use....feeding our kids a feast, with minimal amount of work😉 I share "feeding a lettuce wrap" to the people you love. My grandmother used to do this for me, and now, I do it for my kids. I think your kids might enjoy this moment with you....🙏
If you are not beef friendly, you can enjoy with pork belly, grilled fish or mushroom bulgogi.
Korean BBQ (Soegogigui 쇠고기구이) NO-Marinade Korean Beef BBQ (생고기구이) Ssam 쌈 BBQ Lettuce Wrap th-cam.com/video/eJDS1V-4Oq4/w-d-xo.html
Thank you again for this sweet comment🙏
Wow, this looks fabulous! Have you ever done a beef jerky video?
Hi @itawambamingo🙏THANK YOU 🙏
No, I have not done a recipe on Beef Jerky, but Koreans commonly snack on Dried Squid (which is as common as having Beef Jerky, here in the states). I will eventually do a Vlog on Korean Dried Squid and ways to enjoy them.
What should I replace if I can't get hold of chilli threads? So so gonna make this non spicy kimchi for my children.
Hi MM. Excellent question! If you can't get chili threads, you can skip (if you want to make it completely non-spicy) OR add 1/2 fresh red Serrano pepper (cut it half/long way, scrap off the seeds). Adding the chili threads will not make it spicy at all (you might not even notice its subtle spicy taste. The fresh red Serrano pepper will add some slightly spicy taste in the background of the broth, not the the actual kimchi.
Here is the written White/Baek Kimchi recipe: www.modernpepper.com/post/white-kimchi
You can also order chili threads online, if that helps.
amzn.to/3k8IAjN
amzn.to/3AWGCKk
If you are interested in non-spicy kimchi, you might enjoy making Water Radish Kimchi/Dongchimi for your kids.
Here is my Dongchimi Probiotic Water Radish Kimchi 시원한 동치미 레시피 th-cam.com/video/h8kBM4zZ0hs/w-d-xo.html
Thanks for making kimchi with me!
@@ModernPepper thanks for the tips! Looking forward to trying this
I will definitely try this. Can you use something else for the fish sauce? Have subscribed 😍
Adding fish sauce to kimchi really enhances the taste and fermentation, but if u can’t get it or have dietary restrictions, you can make vegan fish sauce. (FYI - Fish sauce doesn’t make the kimchi smell or taste ‘fishy.’ It is a strong salting agent with flavors of the sea/seafood.). The recipe is included in my vegan kimchi recipe th-cam.com/video/H22b7dUub7E/w-d-xo.htmlsi=ykCs7lqykU-8jPOS
I am a new subscriber and love your neat presentation of the Kimchi.
Hi Ava Ford👋 Thank you for subscribing🙏. Looking forward to cooking with you LOTS🤗
You thanked for the tiny commission in advance .... Simply love your honest attitude ❤️❤️❤️❤️
Hi Hari! Thank you🙏 And I so appreciate your kind words! Here is the written White/Baek Kimchi recipe www.modernpepper.com/post/white-kimchi Thanks for cooking Korean food with me!
@@ModernPepper omg thank you so much for replying 😍😍😍❤️❤️❤️❤️
@@HeuristicResearcher My pleasure🙏
@@HeuristicResearcher My pleasure🙏🙏🙏
I like your saran wrap add too, mine is currently fermenting and I cant wait! Cant wait to explore the rest of your recipes!
👋Hi Gayle Gonzalez. I'm so excited for you! White Kimchi will stay firmer and crunchy longer than the traditional spicy napa cabbage kimchi. Once the white kimchi gets extra fermented (meaning, it tastes too tangy to eat alone), add it to soups and stews. I had spicy Korean instant ramen/Shin ramen yesterday, and added strips of the extra fermented white kimchi. It made the broth tastes so refreshing, taking away that instant ramen taste!
Thanks for cooking with me🙏🙏🙏
I’m so excited to make ALL your kimchi’s . Thank you for sharing. For flour gravy can I use arrowroot ?
Hi DCFiredawgmedic👋. Thank you🙏. Are you interested in using the arrowroot powder because of dietary restrictions? If so, would Potato starch/flour work with your diet? If you are ok with using potato, you can use cook the potato with water until it is completely broken down, stir on low-medium until it turns into gravy consistency. I never used arrowroot powder to make the flour starch, so I can't say if I can recommend it. BUT if you must use the arrowroot flour, I would start with 50% than the amount indicated in this recipe because arrowroot flour can be much more thickening.
Here is the written White/Baek Kimchi/백김치 recipe:
www.modernpepper.com/post/white-kimchi
Thanks for making kimchi with me🙏.
Excellent question DCFiredawgmedic. Did you try the arrowroot? Looks like it has good benefits. Let us know how it works out.
Wow that dish looks Fancy! Another great vlog!
🙏Thank you 🙏 kazumo maeda 😊😊😊
Hey my friend just subscribed to your channel and rang the bell for alerts and left a NJ USA size like. I am looking forward to seeing more from you. I am usually active with channels that are active with my channel have a philnominal day smile and laugh often
👋The Funniest UNFUNNY guy 🙏THANK YOU🙏
Where do you live again? Oh my goodness, it's so delicious by watching Helen is eating kimchi . Thank you!
I can’t wait to make this recipe. You are a wonderful teacher!
Thank you for this wonderful video. I haven’t had any Kimchi since the pandemic started. I bought my kimchi at a local Korean market and I haven’t been in a grocery store since March 2020. The brand I bought is by Jongga. I’ve been searching for a recipe and this video is the best! I don’t remember any other video talking about the “glue”. I’m a new subscriber and I’m looking forward to watching and trying more of your videos. You are a great teacher!
Hi Cindy Gibson. Thank you🙏. Glad to hear that you will be making your own kimchi🤗. As for the starch gravy (in Korean we call it ppul, which means glue), some do make kimchi without it, but many, often than not, use it to make kimchi. It not only helps the fermentation process, but it makes the kimchi tastier.
Here is my written White Kimchi recipe www.modernpepper.com/post/white-kimchi
Helen, my granddaughter loves your show. She is five and she yells I WANT TO EAT IT..Thanks for giving us hope and easing our fears of cooking such delicious dishes. 😍 love her food and noodles. From my granddaughter Nadia. modern peppers.
Hi @Rosemary Watson Wow, this makes me SO HAPPY! Thank you 🙏. Please tell your granddaughter, I said "HELLO" from Helen👋
Rosemary Watson Hi Roaemary!...I WANT TO EAT IT TOO ... OMG.. she makes me sooo hungry... Im going to make this for sure .. the spicier kind anyway! ..ever since I watch her first time ..I want THAT SO MUCH,!Looks so very yummmmBEST..CHERYL🇨🇦🇨🇦🇨🇦
Baek kimchi can be stored in cans? Like those kimchis that you can buy in stores? I would not have it every day but I still want to be able to open a jar and it I'll be fresh and amazing like when I made it?
Hi Jei-Jei! Excellent question. I would NOT recommend canning homemade kimchi. Store your kimchi in an airtight container (plastic or glass). Here is my written Baek/White Kimchi recipe www.modernpepper.com/post/white-kimchi
I just made this. Mmmmmmm!! I had a problem though, I snacked on too much cabbage with peanut butter on them that I had tobgo back to the market. Lol delicious.
Why am I so happy as soon as I can see you I know it s gone be delicious 😻
Happy Friday @minouchka 🤩 Thank you 🙏 for the lovely comment! U made my Friday instantly better😊
Could you please provide a link for the Korean salted shrimp. Thank you.
Here u go th-cam.com/video/-VlpnbRVCmI/w-d-xo.htmlsi=5HaON-22FH2Y1LJ3 For any other recipes, you can visit my channel and type the name of the recipe you are looking for
I don’t want to make the salted shrimp myself. I want to purchase it if possible. A link for that would be great! I love your videos. You’re really fun to listen to. You make everything sound possible and delicious. Thank you for providing us with the benefit of your knowledge and experience.
@@CarolRebholz Aww🙏. As for the salt fermented shrimp, u’ll have to go to a Korean market (usually in the freezer section with frozen fish). I don’t know of any online retailers that would sell this and ship it.
I’ll try to find them. If I can’t, I hope my white kimchi will be just as good as you make it sound. Thanks for the prompt response.
Found them!!! Hooray!
Damn! My mouth started to water looking at this!
What can I use instead of Korean radish that I don't have where I live? Thanks!
Hi BlackPearl👋. U can use those pink/red round radishes (peel the skin off). Here is the written White Kimchi recipe with more ingredient substitution options. www.ModernPepper.com/post/whitekimchi (FYI - Written recipe link is listed in the description box of every video).
@@ModernPepper Thanks a milion! Btw I feel devastated without my Asian food markets here in Europe. Because Asian cooking is my number one preference, I was on my turf in the States with the amazing choice of Asian restaurants and food markets. Now I feel like an orphan!
Thanks for your channel and your info, in spite of the absence of many ingredients here, I still cook Asian dishes with what I can find. Red Kimchi I do all the time, now I must try your white Kimchi. Much love for you from Lili!
@@blackpearl8574 Best of luck! Try Googling Korean markets and for online vendors. As for the red pepper flakes, I provide alternative options for substituting similar red paper flakes. Find a spice purveyors and they should be able to find u a close match (scientific name of the Korean red pepper flakes is on the kimchi recipe blog). U can also use fresh red pepper (spicy Serranos), remove the seeds and lightly pulse in a blender with the cooled down starch gravy.
@@ModernPepper Thanks much for your valuable tips! Yes I'll try online order. Regarding fresh red pepper for Kimchi, hey I like that idea to paste them. Until now I was using here sun dried Hungarian coarsely ground red peppers that can be very pungent. ❤️
Wow! thank you so much for listing all your ingredients too! I love kimchi and this is the first time I've heard of this version, I'm making today!!!
👋Hi Gayle 🙏THANK YOU🙏
Helen please bottled your Baek Kimchee and sakes it @ Amazon 😊 I’ll be your first client. I’m dying to have some.
Aww….💚 Thank you! One day, I will be able to sell my products🙏
@@ModernPepper Real soon OK.
@@bsfb3ar 🙏
Thanks Helen
I’ve never had Kimchi but I’ve always wanted to try it. My gut can’t take spicy so this looks really good to me. The only thing I don’t think I like is the use of artificial sweetener. I love how you sample along the way. Makes my mouth water😁
Hi Nicole! Thanks for watching! Yes, white kimchi is a good substitute for those that do not like spicy kimchi. The artificial sweetener is an optional ingredients. You can use brown sugar or honey. FYI - The artificial sweetener is used in kimchi because it prevents the kimchi from getting too deflated when just sugar is used. The amount of artificial sweetener used in this recipe is less than 1/2 of a single use individual packet. Again, you don't have to use.
Here is the written White/Baek Kimchi recipe: www.modernpepper.com/post/white-kimchi
Here is my latest Korean Cucumbers Side Dish Salads that you might enjoy, and way easier to make than the white kimchi:
th-cam.com/video/aWPKKJYVTxc/w-d-xo.html
@@ModernPepper
Thanks so much
Thank you for this nice recipe! Wanna try!
Because of the mold: what is the reason, when it comes to mold? My last red Kimchi had lot mold on top :( This is seriously my biggest fear with making Kimchi, that there is mold..
Hmm…that is unfortunate. I always pack down (gently press) my kimchi and cover it with a plastic wrap on top so the kimchi is sealed in. I also clean the rim around the container with a paper towel. Here is my Kimchi 101 recipe which contains lots of info on kimchi storage and fermentation that u might find helpful. Also, please read over the kimchi paste ingredients and it’s amount. I have seen some people make kimchi w lots of flour starch and omitting the must have ingredients to make the kimchi paste.
www.ModernPepper.com/post/kimchi
What can i use to cover instead of plastic wrap? Something that lower the chances of mold
Mmmmmnnnnnnnnn Looks SO Good.
What do you use if you can’t get Korean radish?
If I want to make white radish kimchi do I use the same ingredient as the napa cabage kimchi?
I've got kimchi that's over 2 years old.... will it still be okay to eat? No mould, and its actually lost its heat.
Hi Jenny👋. We called extra long fermented kimchi (MuEun kimchi 묵은김치). Yes, the spiciness subsides significantly. We use the MuEun kimchi for cooking with. We do not eat it uncooked. There r many recipes for cooking with MuEun kimchi. Usually, we rinse the kimchi in cold water, squeeze out the water and sauté it with some onions and some oil. Transfer to a plate and drizzle some sesame oil and a light sprinkle of sesame seeds. A yummy simple banchan/side dish to have with warm Korean rice.
Here is my Korean rice recipe, if u have not seen it.
m.th-cam.com/video/NCGKLNEt2FE/w-d-xo.html
We also use the MuEunkimchi for stews (as an added base of flavor for stews like GamJaTang) or specialty kimchi stews.
I'm not a fan of the traditional red mix of kimchi but this one I would definitely try and make it for sure but I'll have to wait till I can find all the correct ingredients or I will do my take off it ..I live in small country town so would have to wait till I go to city to an Asian/Korean shop for some of ingredients..looks delicious 😋. Thanks for sharing 🤗
My pleasure🙏🙌🙏. I have other kimchi recipes, too, including how to make Salt Fermented Shrimp. Check out the Kimchi Recipe playlist on my channel. Also, non-perishable Korean ingredients product links are listed in the description box of this video.
@@ModernPepper yes I've been checking out all the links..I know my son would appreciate me trying my hand at either recipes he loves kimchi &. Korean food..we used to always go to Korean BBQ for special occasions like birthdays etc.I always think of him when I see recipes for Korean food 👍
I made it and it was hands down the BEST white kimchi I've ever had! After I put it in jars I kept the leftover juice because it's delicious 🤤 I love the hot jasmine rice with it! Can I add the leftover juice to my next batch? Thanks and thanks for this recipe! Try it people! 🥰
LUV IT💚. Try it with warm Korean rice th-cam.com/video/NCGKLNEt2FE/w-d-xo.html
Unfortunately, u cannot reuse the fermented juice for the new batch. When we make kimchi, we always start from scratch again.
@@ModernPepper Okay I'll start over with a new batch. But it's okay to drink it and use it with rice still? That juice is so flavorful. I have it in the refrigerator. I'll try Korean rice! 🍚
@@DeathLetterBlues YES! Absolutely enjoy the fermented broth! We also use the broth to enjoy with noodles. Check out my Noodles playlist and u can use the cold white kimchi broth for cold noodle dishes. Go to my channel, click on playlist, click on Noodles Playlist
@@ModernPepper I will for sure. I've learned a lot about Korean cooking from your channel. Keep up the great videos! ☺️
this was beautiful! TY for sharing & for teaching!
Looks amazing! Thanks for the recipe, Helen. :)
Hi 👋 @SaadatTadaas. 🙏Thank you 🙏
Hi! Where did you get the storing rectangle container or do you know the size/dimension? Love the video!
You can find them on Amazon for around $32 for one similar in size to the one she is using.
Love kimchi and watching you eating make me droll😃😃
👋 Hi Lola V. 🙏THANK YOU🙏 Love Kimchi, too, and drool every time, right before eating it😂😭🤣
I am So glad I found your videos! I have wanted to try kimchi but I am very allergic to chili peppers. I am looking forward to trying this.
👋dreyhawk 🙏Thank you 🙏. Here is the written recipe when you are ready to make this. Do lmk if you have any questions. www.modernpepper.com/post/white-kimchi
WHAT IS THAT SILK LIKE RED STRAND? Tnx please
Chili treads (dried red pepper cut into threads). The product link is in the description box of this video.
Woe to us who do not have access to Korean radish! You make it sound so scrumptious!
Someone said kohlrabi can be a substitute
Bún bò Huế is my favorite please make!!!
Wow! This is the kimchi
I've been looking for
Yummy 😋 I'm so excited! Thank you so much Helen ❤️
👋 Hi karen Benavente. Yay...I'm so excited for you🤗. 🙏THANK YOU🙏. I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer!
This recipe looks great (minus the artificial sweetner, in my opinion). I look forward to trying it with a substitute natural sweetner. I just discovered your channel and became a new subscriber. Thanks for sharing great tips, good visuals, and your Korean language.
Did you find something that worked?
@@vivianchiang5721 yes, I used a little organic sugar. Turned out good.
@@j.niccicoffie3272 thank you!
I don't have radish. Can I substitute jicama for my baechu kimchi?
👋Pam Songcuya If you can't get Korean radish, can you get those round pink/red radish? Commonly used as toppings for tacos. Those small round pink/red radish (peel the skin off) would be better than jicama. Here is my written White Kimchi recipe: www.modernpepper.com/post/white-kimchi
Traditional Napa Cabbage/BaeChu Kimchi written recipe (includes ingredient substitution options): www.modernpepper.com/post/kimchi
I love your reels and GOD BLESS YOU AND FAMILY 🙏🙏
I love your cooking method is soo simple not too complicated, and...... Gonna try it. I love raw food too snacks this clear kimchi going to add too my snacks 😉. Mostly I made Indonesian pickles that we called it acar n I did with raw way and clear with main ingredient apple cider vinegar 👍🙏
👋Liana Sya 🙏THANK YOU 🙏 Since you like pickled vegetables, here is my Kimchi and Kimchi Dishes recipe playlist:
th-cam.com/play/PLyNRkG8DxyAfh0Axuum6_Lw_Pk5ssovAS.html&feature=share
Vegetarian/Vegan (with ingredient substitutions) recipe playlist, which includes cucumber pickled side dishes.
th-cam.com/play/PLyNRkG8DxyAcFYhNJpUJ042PoNRX-00Nf.html&feature=share
Thanks again for cooking Korean food with me🤗
What kind of rice are you eating with the kimchi? Can you provide a link or brand? My ex mom in law had that kind of rice but I never asked what kind. I loved it. Thank you Helen.
My goodness this looks so tasty!
👋 Hi warisover. It sure is, and perfect for summer💚. Thank you🙏
Thank you for the recipe. I made one past Sat and stored in the fridge. I start a bit impatient because I need to wait a week. Lol. One question, is it safe to put raw seafood,.like squid and salted shrimps in the kimchi. They are raw, how can kimichi fermented with raw seafood. Will they make the kimichi go bad?
Thanks Jamie🙏. Here is the written White Kimchi recipe (includes Vegan modifications)
www.modernpepper.com/post/white-kimchi
Before storing the kimchi in the fridge, it needs to rest in ur kitchen counter for 12 hours minimum.
As for the salt fermented shrimp, it is one of the must ingredients for making delicious kimchi. As for the squid, this is an optional ingredient that some add. Both the salt fermented shrimp and squid help the fermentation process.
@@ModernPepper thank you for your reply. I only stored 10 hours before putting it in the fridge. Is 10 hours enough? Just a bit worrying if the kimichi are not fermented well, will I get food poisoning because I put some raw salted shrimps with the kimichi?
공부하려고 틀었는데 너무먹고싶어요ㅠㅠㅠㅠ
👋김세인님. 🙏감사합니다🙏. 🤓영어 공부하려 꼭 다시 찾아주세요😉. LA Galbi/LA갈비 레시피: 집에서 LA갈비를 만들고 영어 공부 더 열심히하세요...FIGHTING🤓👊
LA Galbi/LA갈비 레시피: th-cam.com/video/bNjTEKZetgU/w-d-xo.html
Thank you so much for the white Kimchi recipe. I will try it soon ❤
Can I substitute the plum syrup with honey?
Iam drooling looking at this delicious food!!
Yes! Or use sugar. Please check the description box of my TH-cam video for the written recipe link, which contains substitutions options for ingredients.
I looooove baek kimchi sooo much! Yess addictive!
👋Issay Dalawatatlo. Me, too! I can eat so much of the Baek Kimchi and absolutely love the yummy refreshing kimchi juice💚. I'm making Cucumber "kimchi" (OiSoBaGi/오이소박이) in a few weeks...perfect for the summer!
Oh so delicious This is one of my favourite Korean food
yummmy------
👋Health&Diet Channel 👋 Me, too! White Kimchi is literally something that I can eat SO MUCH OF🥰. Thank you for watching🙏
Threw mine out. I was new n missed the part where you put it in the fridge because I always see the big pots in the fields haha 😛
I love your channel Helen! Thank you for your great work 🥰
I’m glad I found you 👍🏻👏 I’m your new subscriber ♥️ you’re the best demonstrating different types of preparing kimchi ♥️ love it ♥️♥️♥️♥️♥️ thanks 🙏 I’m still looking for your some recipes.👍🏻👍🏻
Thank you so much, I tried it and super yummy. I don’t know how can send you a picture of mine
👋ánh nguyệt phạm THANK YOU🙏🥰🙏 If you have a Facebook or Instagram account, post a photo of it and TAG @modernpepper
Helen, help!! I followed your recipe except for adding a few jujubes and after 12 hour ferment, then chilled in fridge, I tried it but thought it was a bit bland. I guess I should have fermented a bit longer? But its already been refridgerated. I did add a bit of salt to the liquid and s bit of gochugaru in a small broth pouch and placed on top of the liquid, before closing back. I know it will add a bit of spice but I didn't want to try anything drastic and ruin my kimchi! Suggestions?