We had oi muchim at home today, first time, since I got coarse ground gochugaru as you pointed out in your video. Delicious. I shared one of your videos--that had different ways to prepare cucumber--and shared it on facebook. One of my friends made one at home and raved about it, too. Thanks, Helen! I enjoy your videos very much.
Hi Mike! Yes, u called it! We, Koreans, eat cold noodles with NaBak kimchi. Instead of instant noodles, try Somen (Korean Angel hair noodles) or MaeMil (aka Soba) noodles. Here is my Kimchi Somen Noodles recipe. Make this and add the cold NaBak kimchi broth. th-cam.com/video/vn0hUSmM8Ck/w-d-xo.html Enjoy!
My husband loves water kimchi and I looked at a LOT of recipes before deciding to use yours. It was delicious! I made so much of it so I took some to a potluck yakiniku party and they loved it, especially the husbands so they took home the left over, lol..
Looks delicious! I need to get some chili threads, but I can hardly wait to try this. I love your recipes that I have tried so I know this one will not disappoint. Thank you for sharing.
Helen, I’m not a kimchi maker but this recipe looks very approachable. 👍👍👍 I have a few questions: 1) can I use any air tight container that is the same size? 2) when completed, is it served cold, room temperature or hot? 3) can I sub with daikon for the radish? 4) for the shrimp paste, can I use Filipino shrimp fry (aka BAGOONG) 5) can I stretch the broth if I end up drinking the broth? Thanks for sharing 🙏🙏🙏
Hi! Here is my written Water Kimchi recipe with more kimchi-making tips. www.ModernPepper.com/post/waterkimchi Yes, use any airtight container of your choice. As for the Korean radish (daikon is Japanese and does not taste the same), as noted in the video, you can substitute with those small round pink/red radishes. Only Korean salt fermented shrimp is recommended (other Asian shrimp paste is NOT the same). Once you are done with the broth, you just have to make some more from scratch. As noted in the video, after the initial 24hr room temperature fermentation, the water kimchi needs to be stored in the fridge as you eat through it. So it is best served cold or room temperature, never hot.
So refreshing! Another recipe that worked for me, thank you! Since I'm a novice, I ended up reformatting/editing your recipe so the process flowed easier and not end up with gochugaru all over the pages lol. Happy to share it if you're interested.
DITTO🙌. SO SO Yummy! Yes, some people prefer Water Kimchi with very little fermentation. Some prefer it a month after fermenting in the fridge. I LUV it both ways.
The korean radish at the store near me sells em for $98 per lb lol. So I ended up buying some apples, and daikon radish then threw em in. Turned out so yummy.
For everyone who reads the comments, this is the hangover cure of all hangover cures. And those brown kimchi lock n locks take me back to Korea! Thanks for the video!
Or the detox cure for constipation. I always have to make sure there's a bathroom close by after I eat kimchi. I love it though and I feel great after everythings out
Yes! NaBak kimchi does settle the stomach. Koreans eat this after a big heavy/greasy meals to calm the stomach and hep with digestion. Yes, these dark brown/wine air tight kimchi containers are SO KOREAN🇰🇷
Dear Helen, I am an Easter European who is BIG kimche fan for the past 20 years. I prepare it myself often so that is why I discoverd your chanel, thank God, and I have learned few more tricks from you. My question is : do you know any trick how to get away with garlicky smell if you don't live in Asian countries? My frigid reeks when I have it and some family members don't eat it. It is such a frustrating situations when you can't eat somthing as delicios as kimche for such a BIG small problem?!?!?!
Luv that you LUV kimchi🙌. For me, I invest in a high quality air right containers. I store my homemade kimchi in a large airtight container. I also put some small amount of kimchi in a smaller container(enough to last me a week or less) and store in the fridge. It does help with lessening the kimchi smell. Hope this helps!
Thank you very much for the reply!!! I will to store it in the better containers. But I am not giving up teaching people around me about benefits and about pure pleasure eating such a dive food. I am currently at work, feeling a bit guilty that I have had it for the supper last night just with the brown bred a small splash of olive oil over it. I had a concentrated freshly squeezed lemon just to help with the unpleasant smell of the garlic. That way I feel less guilty coming to work after consuming it. Anyway it is a my way of eating kimche and I can't think about anything more delicious then kimche. As you said few times: it is totally addictive food. Once you tried, you can't not eat it it often!!! 👌😘
Is this water Kimchi very spicy like traditional Kimchi? Please answer me tnx but if it's not very spicy can we just put the water on traditional Kimchi that we buy on the stores to be less spicy or we lazy to make this water Kimchi's recipe?
Hi! As noted in the video, Water Kimchi is not meant to be super spicy like the traditional spicy Napa cabbage kimchi. And also noted in the recipe, you can make the kimchi broth less spicy or more spicy. We, Koreans, do not mix kimchi broth from one kimchi to another. If u like non-spicy kimchi, here are a few that you might like White/Baek Kimchi th-cam.com/video/qShpfn1p3ZM/w-d-xo.html Water Radish Kimchi th-cam.com/video/h8kBM4zZ0hs/w-d-xo.html
@@ModernPepper yeah thank you, but also there's Paprika Kimchi another non-spicy Kimchi (I mean that Paprika Kimchi just putting the Orange color Paprika or Paprika powder instead of Gochugaru to maintain the orange color) i didn't even try this yet but I saw this on another Korean food tutorial/cooking show videos
@@stan_Jesus_for_live_longer Hmm…traditional kimchi recipes does not use paprika powder. Paprika is smoked and is not a traditional Korean ingredient. Koreans use fine ground pepper flakes but not paprika powder. I have seen many YT recipes where they use non-traditional Korean ingredients to make kimchi (paprika is one of them). If you don’t want a spicy taste just use far less than the 1 tablespoon of GoChuGaRu for this recipe. The spicy taste of the water kimchi is very mild. I would NOT use other ingredients just for the color of the broth. If u don’t like spicy taste, don’t use it at all. I definitely would not use paprika to make kimchi with.
@@ModernPepper oh yeah okay thank you tho btw I also think we should just used a small/few Gochugaru to make less spicy or if you don't like spicy food
If you can’t get Korean radish, then use the Japanese radish/daikon (daikon is a bit more bitter tasting than Korean radish). OR use those small round pink/res radishes
![ALLY - OH MY! [ REACTION ] 'Amarin Nitibhon' #ALLY_OHMY #ALLY #allynitibhon #แอลลี่](http://i.ytimg.com/vi/nX9qpHjVfbQ/mqdefault.jpg)
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](/img/n.gif)
I have sooooo enjoyed you! I just made this tonight, i was determined! Lets see what happens, my Broth was Excellent!❤❤❤❤
We had oi muchim at home today, first time, since I got coarse ground gochugaru as you pointed out in your video. Delicious. I shared one of your videos--that had different ways to prepare cucumber--and shared it on facebook. One of my friends made one at home and raved about it, too. Thanks, Helen! I enjoy your videos very much.
Aww…Thank you for your support! I appreciate you sharing my video on FB🙏
🛍SHOP ESSENTIAL Kimchi Ingredients➡ amzn.to/409DCH0
Makes me want to put in some instant noodles in that broth and chow down!
Great idea!
Hi Mike! Yes, u called it! We, Koreans, eat cold noodles with NaBak kimchi. Instead of instant noodles, try Somen (Korean Angel hair noodles) or MaeMil (aka Soba) noodles. Here is my Kimchi Somen Noodles recipe. Make this and add the cold NaBak kimchi broth. th-cam.com/video/vn0hUSmM8Ck/w-d-xo.html
Enjoy!
😋 Yumm!!! Thank you.
Thanks 🙏
I've watched this video at least 3 times. I can't wait to make it. Thank you!
My husband loves water kimchi and I looked at a LOT of recipes before deciding to use yours. It was delicious! I made so much of it so I took some to a potluck yakiniku party and they loved it, especially the husbands so they took home the left over, lol..
Ooooh this looks so sooo good! Yummy! BCHadoken!!
Thanks 🙏
Looks delicious! I need to get some chili threads, but I can hardly wait to try this. I love your recipes that I have tried so I know this one will not disappoint. Thank you for sharing.
Thanks Linda🙏. I appreciate you cooking Korean food with me!
Helen, I’m not a kimchi maker but this recipe looks very approachable. 👍👍👍
I have a few questions:
1) can I use any air tight container that is the same size?
2) when completed, is it served cold, room temperature or hot?
3) can I sub with daikon for the radish?
4) for the shrimp paste, can I use Filipino shrimp fry (aka BAGOONG)
5) can I stretch the broth if I end up drinking the broth?
Thanks for sharing 🙏🙏🙏
Hi! Here is my written Water Kimchi recipe with more kimchi-making tips. www.ModernPepper.com/post/waterkimchi
Yes, use any airtight container of your choice.
As for the Korean radish (daikon is Japanese and does not taste the same), as noted in the video, you can substitute with those small round pink/red radishes.
Only Korean salt fermented shrimp is recommended (other Asian shrimp paste is NOT the same).
Once you are done with the broth, you just have to make some more from scratch.
As noted in the video, after the initial 24hr room temperature fermentation, the water kimchi needs to be stored in the fridge as you eat through it. So it is best served cold or room temperature, never hot.
I love nabak kimchi sooo much. The water is sooo addicting
Me, too🙌💚😋 Once it hits the lips, you can’t STOP!
Great recipe, this water kimchi looks delicious! Thank you for sharing! 👍👍
Thank you🙏 And my pleasure!
Another awsome recipe, thank you!🙏
Thanks 🙏🙌🙏
So refreshing! Another recipe that worked for me, thank you! Since I'm a novice, I ended up reformatting/editing your recipe so the process flowed easier and not end up with gochugaru all over the pages lol. Happy to share it if you're interested.
Can´t stop eating this when its freshly made-ahh so good. I love it, thank you Helen, Bye 💜
DITTO🙌. SO SO Yummy! Yes, some people prefer Water Kimchi with very little fermentation. Some prefer it a month after fermenting in the fridge. I LUV it both ways.
My mother taught us never waste anything. Love it 😍
My mouth is SALIVATING!!
YAY🙌💚👍
I'd like that for a meal.
🙌💚🙏
OH MY GOODNESS THIS IS ABSOLUTELY DELICIOUS YUM YUM 😋😋😋😋😋❤️💕
Thank you 🙏
@@ModernPepper you are extremely welcome 💕💜
The korean radish at the store near me sells em for $98 per lb lol. So I ended up buying some apples, and daikon radish then threw em in. Turned out so yummy.
Please fax me 8 liters of you Nanak Kimchi………. 아니면 10리터....... 감사합니다 앞으로도 맛있는 레시피 많이 부탁드립니다
방금 FedEx으로 보냈습니다😎. 응원해주셔서 감사합니다🙏
I will definitely give it a try. Looks really delicious. Thanks Helen.
🙏
@@ModernPepper I love all your videos Helen. I think you’re amazing!! I wish nothing but the best for you and your channel.
@@coplock6689 THANK YOU 🙏
Excited to try this recipe, does it taste sweeter as it ferments longer?
Oh I am so making this!
We are heading into summer here in Australia, and this video has my mouth watering 🤤🤤🤤
Love your videos 💖
Yay🙌 Hope you stay cool, having chilled Water Kimchi🙏
I just made this tonight, it is fermenting now! Xo❤❤❤
For everyone who reads the comments, this is the hangover cure of all hangover cures.
And those brown kimchi lock n locks take me back to Korea!
Thanks for the video!
Or the detox cure for constipation. I always have to make sure there's a bathroom close by after I eat kimchi. I love it though and I feel great after everythings out
Yes! NaBak kimchi does settle the stomach. Koreans eat this after a big heavy/greasy meals to calm the stomach and hep with digestion.
Yes, these dark brown/wine air tight kimchi containers are SO KOREAN🇰🇷
@@ModernPepper just wanted to say that , yo te saranghae . Much love from a texmex lady. Blessings 😁
@@Txn2604 THANK YOU 🙏
Dear Helen, I am an Easter European who is BIG kimche fan for the past 20 years.
I prepare it myself often so that is why I discoverd your chanel, thank God, and I have learned few more tricks from you.
My question is : do you know any trick how to get away with garlicky smell if you don't live in Asian countries?
My frigid reeks when I have it and some family members don't eat it. It is such a frustrating situations when you can't eat somthing as delicios as kimche for such a BIG small problem?!?!?!
Luv that you LUV kimchi🙌. For me, I invest in a high quality air right containers. I store my homemade kimchi in a large airtight container. I also put some small amount of kimchi in a smaller container(enough to last me a week or less) and store in the fridge. It does help with lessening the kimchi smell. Hope this helps!
Thank you very much for the reply!!! I will to store it in the better containers. But I am not giving up teaching people around me about benefits and about pure pleasure eating such a dive food.
I am currently at work, feeling a bit guilty that I have had it for the supper last night just with the brown bred a small splash of olive oil over it. I had a concentrated freshly squeezed lemon just to help with the unpleasant smell of the garlic. That way I feel less guilty coming to work after consuming it. Anyway it is a my way of eating kimche and I can't think about anything more delicious then kimche.
As you said few times: it is totally addictive food. Once you tried, you can't not eat it it often!!! 👌😘
@@yugoslava6409 😋🙏🙌
😋😋😋😋😋😘🥰 Adoro acelga e depois das suas receitas aprendi a comer de modos diferenciados. Obrigado! 👍🇧🇷
Obrigado por cozinhar comida coreana comigo🙏
@@ModernPepper É um prazer 😊
@@lilianasemog2778 🙏
Hi Helen: Do you ever do live streaming??
Oh, one day I hope to do a Live-Stream! I have to get bigger in stats to do one. Thanks for asking 🙏
I want to going Korea ..haw to going mam
Oh my this looks amazing. I just eat store bought kim-chee.
Thanks🙏 Store-bought kimchi is good but homemade kimchi is definitely 💯 better😋
Hi from India,
Could you please guide me and fellow Indians to make kimchi with Indian cabbage
Is this water Kimchi very spicy like traditional Kimchi? Please answer me tnx but if it's not very spicy can we just put the water on traditional Kimchi that we buy on the stores to be less spicy or we lazy to make this water Kimchi's recipe?
Hi! As noted in the video, Water Kimchi is not meant to be super spicy like the traditional spicy Napa cabbage kimchi. And also noted in the recipe, you can make the kimchi broth less spicy or more spicy. We, Koreans, do not mix kimchi broth from one kimchi to another. If u like non-spicy kimchi, here are a few that you might like
White/Baek Kimchi
th-cam.com/video/qShpfn1p3ZM/w-d-xo.html
Water Radish Kimchi
th-cam.com/video/h8kBM4zZ0hs/w-d-xo.html
@@ModernPepper yeah thank you, but also there's Paprika Kimchi another non-spicy Kimchi (I mean that Paprika Kimchi just putting the Orange color Paprika or Paprika powder instead of Gochugaru to maintain the orange color) i didn't even try this yet but I saw this on another Korean food tutorial/cooking show videos
@@stan_Jesus_for_live_longer Hmm…traditional kimchi recipes does not use paprika powder. Paprika is smoked and is not a traditional Korean ingredient. Koreans use fine ground pepper flakes but not paprika powder. I have seen many YT recipes where they use non-traditional Korean ingredients to make kimchi (paprika is one of them).
If you don’t want a spicy taste just use far less than the 1 tablespoon of GoChuGaRu for this recipe. The spicy taste of the water kimchi is very mild. I would NOT use other ingredients just for the color of the broth. If u don’t like spicy taste, don’t use it at all. I definitely would not use paprika to make kimchi with.
@@ModernPepper oh yeah okay thank you tho btw I also think we should just used a small/few Gochugaru to make less spicy or if you don't like spicy food
@@ModernPepper I already watch that your tutorial video for Baek Kimchi few months ago but still thank you hehe
Can You Use Daikon?!!
If you can’t get Korean radish, then use the Japanese radish/daikon (daikon is a bit more bitter tasting than Korean radish). OR use those small round pink/res radishes
소면 말아서 먹으면 그만 이겠네요 ㅠ