I have never fermented anything not even yogurt. I am so happy that your girls have joined up and are teaching us the new way of putting healthy food on our shelves. Thank you to all of you!
A couple of years ago I thought I might make kimchi, but after watching many many videos, I found a small Korean store in my small Ga town. So I decided to support locals.
Thank you, Constance, for sharing your Kimchi recipe during your busy time of moving. I look forward to having you as a new Arkansas neighbor. Soon as I get some kind of fermenting starter I'll have to give this a try. Thank you, Anna and Hoss Tools, for sponsoring February Fermenting.
Another great collaboration with one I was sacred to do. Thank you with all the moving and all. I hope your new place and journey is blessed beyond you're years. God's blessings 🙏❤️
Wow! That was so much easier than I thought it would be! Sounds delicious too. Thank you for taking time out of your busy move to bring us such a great recipe! Blessings on your day Kiddo!🥰🌻🐛💕
Perfect timing,, garden planning is here for the up coming season and having end uses for produce is ideal. We never eat a whole batch but I do love gifting food.
This brings back memories of when I was in middle school. I would help my mom make sauerkraut. I haven’t fermented in over 30 years. Wow. You make this look easy
We eat kimchee almost daily! And I always have some kind of ferment going. Traditional Korean kimchee recipes are so much more involved that my perfectionism stopped me from doing it. But this is so doable! I’m going to try this now!!
Thank you for sharing this Kimchi recipe. Looking forward to see how it turns out. I have never made fermented anything. I am learning so much from this Collaboration.
Love kimchi. My soulmates aunt is Korean and when they asked what I wanted for Christmas I asked for her recipe. She showed up to my home with some she made, all the ingredients, & a recipe and gave me a hands on tutorial.
I love a good kimchi. I usually wind up buying some that the owners of a local Asian market make and sell, but I'll definitely give this recipe a try. Thanks for sharing!
I had a love/hate for kimchi. We had Korean neighbors that used to bring it over for my dad. He loved it. I had a problem with the smell. To be fair I didn’t like fish in any form until I was in my late 20’s. I finally tried it again and I loved it. This recipe looks pretty tame with the fish sauce so I may have to try this one again. I will be brave and taste it if you. Lol.
I’ve never had kimchi before, but I can’t handle spice at all. I wish I could eat hot food… people that can make me jealous 😫 lol Thank you for taking time out of your busy life to share this with us 🙃
I also made the kimchi from the fermentation book recipe cookbook. I will try this with the fish sauce. Thank you for your participation. I can't wait each day for my new video! And thank you Anna and Hoss tools.
I have never tried kimchi, but I like cabbage and spicy! This is now on my list to try, I'm trying to stagger these fermentations so they are not all ready at once. Thank you for the great video, good luck on the move and I hope Mr Smith loves his kimchi!
I make a mock Kimchi that doesn't have fish sauce in it. I've never had the real Korean version to compare it to, but I'd love to see the difference. We eat our kimchi on nearly everything!
I am excited for this collab. Lots of great info. I do sourdough bread, yogurt & milk kefir. I know you are going to love your new home in the mountains. Make it a great day & God bless.
I've tasted kimchi from the grocery store. I'm definitely trying this one. I love how you substitute familiar ingredients. Thank you for participating in this collaboration
This looks amazing, and so much easier than some of the Kimchi recipes I've seen. Knowing you can cut the cabbage similarly to making kraut is awesome! Thank you!
Wonderful! Kimchi is a favorite of a few of my friends. Would love to surprise them with homemade Kimchi. Thank you for your recipe. Hoping you are having fun settling in to your new homestead. What a great adventure
I think it’s an interesting twist that you cut your Napa Cabbage more like a kraut rather than cut it up into more bite sized pieces that I’m used to doing.
When my husband and I got married (1976) we lived in Washington State in an apartment complex, the lady down stairs made kimchi however, she put it in a gallon jar and buried it in the ground for three weeks. (stunk bad) but I thought, what a great way to ferment! (old school)
I always have some kimchi fermenting! It’s a house staple here. My kids love it too. We have several Asian markets near us to access the gochugaru pepper flakes, tapioca flour, salted shrimp, daikon radish, etc. It has made my guts very happy since I started fermenting. I love this collaboration! ❤
I haven't tried fermenting yet and I'm a little bit confused about when to use salt straight on the vegetables, when to use brine, Etc. I'm just going to keep watching these Fermented February videos until I get a little clearer
I still have some kimchi in my fridge that I made a long time ago. I go through it slowly. My favorite kind was cauliflower kimchi. Great reminder to get going on it again!
I had not seen the nappa cabbage, it is quite big. I will use two heads of the round ones.🙂 I appreciate the encouraging of doing 'new' venture with life happening. The tip on declorinating water is so helpful. Thank you!
We fell in love with all kinds of kimchi while stationed in Korea in the mid 2000s. We always have some in the fridge. I just pulled out pork belly yesterday for kimchi stew this week too
Constance, thank you for the lesson. My husband likes heat in his food, so I'm excited to try this. I've only fermented a few things, but we were very happy with each effort. Just need some cabbage!
Recently found your channel and so glad you participated in Fermented February. Kimchi is something I haven’t tried yet. People seem to either love it or hate it
THAT LOOKS AMAZING, I HAVE NEVER TRIED KIMCHI SO THIS WILL BE ADDED TO MY RECIPES TO TRY. THANK YOU, CONSTANCE, FOR SHARING YOUR RECIPE AND FOR BEING A PART OF THE COLLAB. ❤ BLESSINGS TO YOU AND MR SMITH
I have never fermented anything not even yogurt. I am so happy that your girls have joined up and are teaching us the new way of putting healthy food on our shelves. Thank you to all of you!
I love those mixing bowls, so pretty! Great video really happy you were apart of the collab 😀
I love the rooster intro, he brings me joy every time I watch your channel.
Thanks for taking the time to show us this during your busy move.
I have never eaten kimchi, much less made it. From watching, I am pretty sure I would like it. Thanks to Anna and Hoss Tools for making this possible
A couple of years ago I thought I might make kimchi, but after watching many many videos, I found a small Korean store in my small Ga town. So I decided to support locals.
How fun! I gotta give that a try. Thanks for being part of the collaboration and congratulations on your move.
Thank you, Constance, for sharing your Kimchi recipe during your busy time of moving. I look forward to having you as a new Arkansas neighbor. Soon as I get some kind of fermenting starter I'll have to give this a try.
Thank you, Anna and Hoss Tools, for sponsoring February Fermenting.
Another great collaboration with one I was sacred to do. Thank you with all the moving and all. I hope your new place and journey is blessed beyond you're years. God's blessings 🙏❤️
Wow! That was so much easier than I thought it would be! Sounds delicious too. Thank you for taking time out of your busy move to bring us such a great recipe! Blessings on your day Kiddo!🥰🌻🐛💕
Kimchi is on my daughter's list of things she wants me to make her. So glad you shared this recipe!
Perfect timing,, garden planning is here for the up coming season and having end uses for produce is ideal. We never eat a whole batch but I do love gifting food.
My neighbor used to make this. It smelled delicious. Never got her recipe but we could give this a try.
My wife loves Kimchi also. So, now we are looking for recipes for it and this one might just do the trick.
This brings back memories of when I was in middle school. I would help my mom make sauerkraut. I haven’t fermented in over 30 years. Wow. You make this look easy
We eat kimchee almost daily! And I always have some kind of ferment going. Traditional Korean kimchee recipes are so much more involved that my perfectionism stopped me from doing it. But this is so doable! I’m going to try this now!!
I was also introduced to Kimchi when I was stationed in South Korea in the military (a long time ago). So yummy! Thanks for sharing 😁
Thank you so much for taking the time to do this for us. You are in such a busy time of life; with moving. Looks good. Hope Mr. Smith is loving it.
My husband also had this for the first time when he was in the military. He loved it, but I have never tried it. I'm going to make some!!
Wow! I didn't know fermenting could be so easy. I'm loving it!!! Thanks so much and have fun with your move!
Kimchi is one of my all time favorite ferments. This I need to make. Thank you Anna and all the collaborators.
Thank you for sharing this Kimchi recipe. Looking forward to see how it turns out. I have never made fermented anything. I am learning so much from this Collaboration.
Love kimchi. My soulmates aunt is Korean and when they asked what I wanted for Christmas I asked for her recipe. She showed up to my home with some she made, all the ingredients, & a recipe and gave me a hands on tutorial.
You are so blessed! And family recipe too! Blessings on your day Kiddo!🥰🌻🐛💕
I love that you used more readily available ingredients. I'm going to give this a try. Thank you!
Looking forward to seeing what all you will do here in Arkansas! This kimchi looks delicious
Kimchi is a staple around here! Can’t get enough!
I love a good kimchi. I usually wind up buying some that the owners of a local Asian market make and sell, but I'll definitely give this recipe a try. Thanks for sharing!
That looked incredible! Kimchi is on my list for sure! Thank you taking part in Fermented February! I know you are crazy busy! 💜
Did I miss something, what happened with the water that was in the cabbage, salt mixture?
I have made the traditional kimchi by quartering the cabbage. It was wonderful. This technique is quick and easy. TY! 🤗
I love the idea of being able to control the taste of Kimchi. Thank you for sharing. Can’t wait to see the hubby taste testing it!
So glad you shared this one... my husband also developed a taste for this while he was stationed in Okinawa. I may have to try and make this for him.
You get a gold ⭐️ star for keeping your commitments EVEN when moving WOW girl that’s the kind of friendships that built America
I had a love/hate for kimchi. We had Korean neighbors that used to bring it over for my dad. He loved it. I had a problem with the smell. To be fair I didn’t like fish in any form until I was in my late 20’s. I finally tried it again and I loved it. This recipe looks pretty tame with the fish sauce so I may have to try this one again. I will be brave and taste it if you. Lol.
Your colander brings memories of Grandmas house ❤.
I am like you - I have not ever tried. Watching all these videos to grow more comfortable!
I’ve never had kimchi before, but I can’t handle spice at all. I wish I could eat hot food… people that can make me jealous 😫 lol
Thank you for taking time out of your busy life to share this with us 🙃
Also so excited to see more of the new homestead. 🥰
I also made the kimchi from the fermentation book recipe cookbook. I will try this with the fish sauce. Thank you for your participation. I can't wait each day for my new video! And thank you Anna and Hoss tools.
Omg Kimchi!-YES!!! - thank you❤ I am really loving this Fermenting Feb- it’s Amazing- thank you again I am so excited to make this
This was fun to watch how it was made! Thank You!
I have never tried kimchi, but I like cabbage and spicy! This is now on my list to try, I'm trying to stagger these fermentations so they are not all ready at once. Thank you for the great video, good luck on the move and I hope Mr Smith loves his kimchi!
The first time I had kimchi was on a taco. Will definitely add to my TBF list. Thanks Constance!
I make a mock Kimchi that doesn't have fish sauce in it. I've never had the real Korean version to compare it to, but I'd love to see the difference. We eat our kimchi on nearly everything!
Always wanted to make kimchi. Now I have no excuse. Thanks for the tutorial.
Have always wanted to try kimchi. Seems simple enough. Two thumbs up!!!
Wonderful to see you taking part in this collab. I needed a recipe for kimchi. Thanks and hope the move is going well.
I'm really looking forward to learning all of these skills. Gut health is something I definitely want to work on.
I am excited for this collab. Lots of great info. I do sourdough bread, yogurt & milk kefir. I know you are going to love your new home in the mountains. Make it a great day & God bless.
I've tasted kimchi from the grocery store. I'm definitely trying this one. I love how you substitute familiar ingredients. Thank you for participating in this collaboration
This looks amazing, and so much easier than some of the Kimchi recipes I've seen. Knowing you can cut the cabbage similarly to making kraut is awesome! Thank you!
Thank you for this recipe, looks great! Feb fermenting 23 has had wonderful lessons for fermenting. Thanks you and all involved for your time!
Wonderful! Kimchi is a favorite of a few of my friends. Would love to surprise them with homemade Kimchi. Thank you for your recipe. Hoping you are having fun settling in to your new homestead. What a great adventure
The world needs more kimchi. I'll make more soon.
I love kimchi…. I’ve gotta figure this fermenting stuff out…. So glad it’s fairly easy. Glad to see fermenting February videos!
I think it’s an interesting twist that you cut your Napa Cabbage more like a kraut rather than cut it up into more bite sized pieces that I’m used to doing.
Constance, I am impressed with your calm presentation during a move. I have done some fermenting, but not much. Planning to start again.
I’ve wanted to try kimchi. Your video refreshed my memory. Lol. At my age I need that 😊 thanks for the reminder
This looks delicious but if it's spicy my gut doesn't handle it too well. Thanks for sharing.
Adding this to my ferment to make list. Thank you for expanding my knowledge.
I have only fermented it a couple of times but Kimchi sounds so good I like to eat it as long as not too spicy.
Mr.Smith will be very happy....looks good!
I have also never fermented anything - I’m kind of scared but I love kimchi and sauerkraut - all of these videos are helping my confidence grow!
I need to learn to make kimchi! My daughter loves it and I would live to surprise her with a custom kimchi when she visits.
Some day I want to make kimchi. I do make some fermented foods. It looks good.
When my husband and I got married (1976) we lived in Washington State in an apartment complex, the lady down stairs made kimchi however, she put it in a gallon jar and buried it in the ground for three weeks. (stunk bad) but I thought, what a great way to ferment! (old school)
This is the easiest kimchi-type ferment I have ever seen. I am so very going to try this!
Kimchi is my friends husband's favorite. I told her I would try making some for them. Thanks for sharing.
My youngest daughter loves Kimchi. I will have to try this for her.
You had me at purple cabbage sauerkraut. Lol This looks really good, though. Going to have to try some kimchi one day
I always have some kimchi fermenting! It’s a house staple here. My kids love it too. We have several Asian markets near us to access the gochugaru pepper flakes, tapioca flour, salted shrimp, daikon radish, etc. It has made my guts very happy since I started fermenting. I love this collaboration! ❤
I haven't tried fermenting yet and I'm a little bit confused about when to use salt straight on the vegetables, when to use brine, Etc. I'm just going to keep watching these Fermented February videos until I get a little clearer
Very interested in fermenting. Also not a fan of heat. Enjoyed seeing the process. Thank you.
I'm not real crazy about spicy. But this looks very interesting.
I like kimchi, have never tried making it, Thank you for this collaboration, everyone! :)
this looks like it will be really good and something i would like. so this gets put on todo list.thank you
I still have some kimchi in my fridge that I made a long time ago. I go through it slowly. My favorite kind was cauliflower kimchi. Great reminder to get going on it again!
I made Kim chi for the first time this year. I love it. I need more ideas to use all the ferments I make.
I've always wanted to try kimchee. Thank your for showing how easy it is to make my own.
Really looks good! I'm trying this recipe next time. Welcome to Arkansas!
My daughter and son-in-law love Kimchi1 I would love to surprise them with this-thank you for sharing!
Constance … that looks so much easier than any recipes I’ve seen before! Can’t wait to see how it turns out!
Thank you Constance, you made that look so easy. I definitely want to try this. 😋
This would be a new one for me. Looks interesting! Thanks
I had not seen the nappa cabbage, it is quite big. I will use two heads of the round ones.🙂 I appreciate the encouraging of doing 'new' venture with life happening. The tip on declorinating water is so helpful. Thank you!
I've recently discovered I love Kimchi. I so excited to try and make my own. Thanks for sharing!
Another recipe to add to my list. Thank you!
Thank you for sharing. So glad to see all the ways to ferment vegetables.
We fell in love with all kinds of kimchi while stationed in Korea in the mid 2000s. We always have some in the fridge. I just pulled out pork belly yesterday for kimchi stew this week too
I love Kimchi! Was first introduced to it after my late husband came back from Korea.
Thank you for sharing during your busy moving days.
My second oldest loved Kimchi with cottage cheese. Imagine the probiotics with making both!
Constance, thank you for the lesson. My husband likes heat in his food, so I'm excited to try this. I've only fermented a few things, but we were very happy with each effort. Just need some cabbage!
I always wondered what was in kimchi. Thanks for doing this even though your life is upside down due to moving. Diane Hartley
I’ve made a shopping list to make this this week! Always wanted to try it
I’m always looking for ways to tame my gut gremlins!😊 thank you so much for sharing your fermentation process.💗
This is going to be my first kitchen project post-pantry challenge!!!
My daughter, and I absolutely love kimchi
Recently found your channel and so glad you participated in Fermented February. Kimchi is something I haven’t tried yet. People seem to either love it or hate it
THAT LOOKS AMAZING, I HAVE NEVER TRIED KIMCHI SO THIS WILL BE ADDED TO MY RECIPES TO TRY. THANK YOU, CONSTANCE, FOR SHARING YOUR RECIPE AND FOR BEING A PART OF THE COLLAB. ❤ BLESSINGS TO YOU AND MR SMITH
love kimchi. and your bowls too 😊