Just made a batch as well. There was a small container left after filling the big container, so going to let that keep out of the fridge for 48 hours, then in the fridge, it goes. I want to compare the difference in taste. Thanks again, this is easy to follow. The hardest part was finding everything in the Asian food mart, but worth the effort for sure. Thanks for the easy-to-follow recipe.
I saw a video of someone else making kimchi years ago and what they put in theirs looked unappetizing. This recipe has me rethinking and wanting to give it a shot. The ingredients really look good and flavorful. Thank you for you sharing food that should be tried by everyone, since I heard that it was good for the stomach as well.
Excellant, excellant, excellant presentation. Thank-you very much!!! I love kimchi but have only had it once 50 years ago. Now I can make it myself. I didn't know it was so easy to make. You're wonderful!!!
I go to a small Asian market by my house, i get my tea and bread there. I was sick one day and the older Korean woman who owns it made me wait while she went to the back and made me kimchi fried rice. She said it was really good for you and full of antioxidants and probiotics and that it would make me feel better. Boy was she right!!! I woke up feeling fantastic! I now follow her advice and have 100g of kimchi (I buy from her) every day.
Great video! I really liked how clear and precise this video was. Great job 👏🏽 I’ve been reading about how Kimchi is very healthy for the body’s micro biome so I thought I’ll try to make some. Can’t wait to try it out at home! 👍🏽
I watch all your videos Cici and I love how thorough and well you explain everything. Also I love how real you seem and we don't get a "persona" but a real person! Keep doing you!
This looks soooo good. You have great cleaver skills by the way. Very professional. My cabbages, radishes, and carrots are growing well. They cannot wait to be Kimchi
Thank you for the instructions. I used pineapple juice to make the paste instead of plain water. I also skipped the apple and plum syrup since the pineapple juice is already sweet. The kimchi turned out really good. :) I got the pineapple juice from Trader Joe's.
i added the spicy pepper flakes and it tastes really good but then i had some more so i said ok why not ill add the rest.. omg its too spicy.. so now i add water and sausage to make it less spicy and also butter and some other spices.. am i crazy? it tastes so good tho.. @@CiCiLi
I have never tasted kimchi, but, I know that the fermentation takes a while..This recipe looks like I a 67 year old man might be capable of preparing this. THANK YOU for sharing..❤
We just finished making your recipe today and it looks wonderful. The previous time I made it, I added far too much ginger and it was very overpowering. Thank you for sharing all the details with us.
Great video, very clear instructions. I love kimchi, I buy it in jars, but its expensive and being vegan this isn't for me, but any tips on the process of making my own, is valuable, thankyou 😊
Thank you for this authentic recipe, I will definetely give it a try! After fermenting the kimchi, how long will it last in the fridge before it goes bad?
So glad that you enjoy it! It doesn't really go bad since it's fermented. But the longer it's in the fridge, the sourer it will become. So after a few months, Korean will use that kimchi for different stews. ☺️
So I gotta admit, I'm not a fan of shrimp. Should something be substituted for it, or is it just as good without (For people who don't do so well with shrimp)? I get that it's more part of the sauce, but yeah. Also, is this a side dish, or is it meant to be a whole meal? I just wanna know because I would love to pair it with meat, but I'm not sure what would go best with it? Sorry, still learning to cook and I'm starting to find things out, but I'm not too experienced yet. But I'd appreciate any suggestions!
Thanks for the question! You could substitute the salted shrimp with additional fish sauce. It will still be very tasty. You could serve kimchi as a side dish along with other dishes. I hope you’ll enjoy this recipe! 😊
Ça donne vraiment envie 😋🤤 d'autant plus que je veux en manger depuis très longtemps, mais il y a trop de sauces et condiments à acheter (pour les légumes pas de soucis) et je suis sur de ne pas les utiliser par la suite donc je vais devoir abandonner l'idée d'en faire...😔.
I'm in WI and I'm here to tell you Kimchi on a bratwurst on a Pretzellla brat bun is the best way to eat a brat. I come from sauerkraut people, but I have to give it up to kimchi on a brat.
That sounds like a brilliant idea! Believe it or not, I also used sauerkraut for Chinese dishes. It’s a great substitute when you don’t have pickled Chinese cabbage available. Happy cooking! 😊👍
Good Morning, I just bought some of them from my local Asian shop but I did not taste prawns or garlic 🙄🙄🙄 The Shop owner is from Vietnam. Thank you in advance 🇬🇧 Ps.so your method is Fridge then room temperature kept then fridge again..right?
Better and easier to follow compared to other vids like Mod.Pep that had too much fluff. Did both recipes and can honestly say that both taste the same but this one takes less effort.
I am here after hearing the word kimchi in every Korean movie I watch,I will try it,but Korean cabbage looks Abit different that Kenyan one,I hope it comes out sweet
Could. you use shrimp paste instead? And could you just increase fish sauce and chuck in an anchovy instead of anchovy sauce? Hard to find things here is Oz xx
I absolutely love kimchi ❤thanks so much for sharing have a wonderful blessed day today in Christ Jesus our wonderful Lord God and savior Jesus Christ bye 👋
Have a question: what stops the bad bacteria from growing in kimcki ??? I do european stile of fermented veggies. And we add rock salt that stops bad bacteria.
What ingredient gives the kimchi the red texture?Is it the red chilli powder,spicy maybe? Yours is simple for me by far 🙂.Will try,hope successful,Thanks!
Excellent vlog on kimchi making, one of the best! However, when I have cut the Napa cabbage like you did, it came out quite salty. So I went back to quartering (cutting the head into 4 pieces) and salting by that method. When you do the bite sized pieces, you don’t get an over-salted taste?
Thanks for your question! After salting the cabbage, make sure to rinse it a few times, like 3 to 5 times, until the cabbage doesn't taste that salty anymore. Then you should have really tasty kimchi. ☺️👍
@@CiCiLi Just also want to say there is no way to print the recipe other than doing a screen shot. It would be great if you had a print button that would take the recipe to the printer directly.
@@johnwilliamson9453 if you’re using Apple just open the page so the recipe is showing and then do the usual to print the page or just copy the text into Notes/Pages or whatever text editor you use, so you get rid of all the unnecessary stuff like photos, and you’re done. With Windows-sorry!
I made too much of the sauce and just stored it in my fridge. Its now 2 months later, can I still use this to make more Napa cabbage kimchi or should I just throw it away? I had about a cup of the January Kimchi and it was still excellent! My daughter visiting from college thought I had bought it recently from H-Mart 😉Oh I used agave syrup from Sam's club and I think it is similar unless you are a purist.
Thanks for the question! They say you can keep kimchi inside your fridge for about 3 to 6 months. But just to be safe, I’d make some new sauce for the new batch. Good luck and have fun 😀
For the shrimp paste, you could replace it with another tablespoon of fish sauce. For the plum syrup, you could replace it other types of syrup, honey, or about 2 teaspoons of sugar. Happy cooking! ☺️
Just made a batch as well. There was a small container left after filling the big container, so going to let that keep out of the fridge for 48 hours, then in the fridge, it goes. I want to compare the difference in taste. Thanks again, this is easy to follow. The hardest part was finding everything in the Asian food mart, but worth the effort for sure. Thanks for the easy-to-follow recipe.
Thank you for this positive feedback! 👍😊👍
Oh, I have to make this! Theres a certain young man I'd like to impress with this! Thank you for the amazingly easy to follow recipe!!❤
You are so welcome! Happy cooking! 😊
Thank you Cici! You’ve always have the BEST instruction! Precise and save viewers screen time!
Thanks a ton for your lovely comment! ☺️💕
Used this video to make kimchi three times now! Thanks Chef!
Yay! So glad that you enjoyed the kimchi! 😋🙏👍
I made this in my home Pakistan 🇵🇰 and every one like it. Love from Pakistan 🇵🇰
Thanks so much for the feedback! I'm so happy that everyone enjoyed it! :)
serious knife skills
Thanks for your comment! 😄
@@CiCiLi 0000000 0000000000000000000 0000
Put your hand on the board she will show you a special skill
I saw a video of someone else making kimchi years ago and what they put in theirs looked unappetizing. This recipe has me rethinking and wanting to give it a shot. The ingredients really look good and flavorful. Thank you for you sharing food that should be tried by everyone, since I heard that it was good for the stomach as well.
Thank you for your lovely feedback! Kimchi is indeed very healthy. It has lots of probiotic. 😊
Excellant, excellant, excellant presentation. Thank-you very much!!! I love kimchi but have only had it once 50 years ago. Now I can make it myself. I didn't know it was so easy to make. You're wonderful!!!
Thanks a ton for your kind words! Happy cooking 😊
I go to a small Asian market by my house, i get my tea and bread there. I was sick one day and the older Korean woman who owns it made me wait while she went to the back and made me kimchi fried rice. She said it was really good for you and full of antioxidants and probiotics and that it would make me feel better. Boy was she right!!! I woke up feeling fantastic! I now follow her advice and have 100g of kimchi (I buy from her) every day.
She sounds like a very kind person. I love the story, and thanks for sharing it with us! Cheers to yummy and healthy kimchi! ☺️
Wow.... her using knife is very impressive! Great film!
Thank you! 😊🙏
It looks delicious. We, Koreans, call this kind of kimchi, Mat-kimchi, which means fast kimchi with good taste.
Thank you for checking out the video! ☺️
Great video! I really liked how clear and precise this video was. Great job 👏🏽 I’ve been reading about how Kimchi is very healthy for the body’s micro biome so I thought I’ll try to make some. Can’t wait to try it out at home! 👍🏽
Thank you! I’m happy that you enjoyed this video. I hope you’ll have fun making and eating kimchi. Best wishes! 😊
Healthy food.. healthy place..i love how you did this kimchi in a good and clean way.
Sarang Hae ❤
Thanks! Glad that you liked the video ☺️
I watch all your videos Cici and I love how thorough and well you explain everything. Also I love how real you seem and we don't get a "persona" but a real person! Keep doing you!
Thanks so much for your heartwarming and encouraging comment! I’m so glad that you enjoy my videos! 😊🙏
Exactly
This looks soooo good. You have great cleaver skills by the way. Very professional. My cabbages, radishes, and carrots are growing well. They cannot wait to be Kimchi
Thank you! That's sounds very exciting. Have fun making kimchi! ☺️
I’ve tried it and it turned out really delicious, I’m gonna do a second batch. Thank you so much for this tasty and simple recipe!
It’s my pleasure! So glad that you enjoyed the kimchi 😋
Thank you for the instructions. I used pineapple juice to make the paste instead of plain water. I also skipped the apple and plum syrup since the pineapple juice is already sweet. The kimchi turned out really good. :) I got the pineapple juice from Trader Joe's.
That sounds wonderful! I can see it works. Happy cooking! :)
What brand?
I will try this once I find a Korean store nearby, thank you Cici for this recipe ❤️❤️❤️🙏
You are most welcome! Best wishes 🥰🙏
Thank you. I made exactly how you showed and I love it! So yummy!
Wonderful! I’m so happy that you enjoyed it 😊
Oh wow, my mouth is literally watering watching this. I have got to try this.
Thanks so much for your lovely comment! And have fun cooking! :)
ooh this is my first time making this and the spicy paste is really good. this definitely isnt just some boring cabbage..
Glad you’ve enjoyed it! 😊🙏
i added the spicy pepper flakes and it tastes really good but then i had some more so i said ok why not ill add the rest.. omg its too spicy.. so now i add water and sausage to make it less spicy and also butter and some other spices.. am i crazy? it tastes so good tho.. @@CiCiLi
Thanks CiCi...Just made the Kimchi and you made it so easy. Love it !! Thank you
Cheers to yummy kimchi 😋
I have never tasted kimchi, but, I know that the fermentation takes a while..This recipe looks like I a 67 year old man might be capable of preparing this. THANK YOU for sharing..❤
I hope you’ll enjoy it! Cheers 😊🙏
This is absolutely spectacular. THANK YOU CICI 🌹 I can't wait to make this kimchi recipe 😋
Thanks a ton for your kind words! 😊🙏
@@CiCiLi you are most welcome 😊
Great way to whip up dinner quickly.
I hope you’ll enjoy it! 😋
Really great CiCi, that's always delicious when i see, i'm so hungry
☺️ you are the best! 🌟☺️
thank you. Kia Ora from Aotearoa - New Zealand
Thank you, Kia! :D
Is there such thing as eating too much kimchi?
I can't seem to get enough of it lately, almost obsessed with it!
I'm constantly craving it!
Moderation is key when it comes to kimchi, but it's delicious, so I understand the obsession! Enjoy! :D
We just finished making your recipe today and it looks wonderful.
The previous time I made it, I added far too much ginger and it was very overpowering.
Thank you for sharing all the details with us.
I’m so glad that it works out this time! Thank you for sharing your cooking journey with me! ☺️👍
Will try this recipe for sure . Thank you for sharing 🙏🏻😋
😊👍
Great video, very clear instructions. I love kimchi, I buy it in jars, but its expensive and being vegan this isn't for me, but any tips on the process of making my own, is valuable, thankyou 😊
I'm glad that you enjoyed this video! Thanks for watching ☺️
Thanks love your video nice and simple.
Thanks for watching! 😊🙏
Cici, you're as cute as a button, and your recipes are very easy to follow. Thanks!
Thank you! Glad that you enjoyed my recipes! :)
If I skip the shrimp, will it change the outcome a lot ? Your knife skills are impressive!
You’ll still get the umami taste from the fish sauce. It will do just fine. Many thanks for tuning in! 😊
Thank you x ❤I love kimchi, I’m gona try this at home xx
Happy cooking and enjoy! ☺️✨
Nicely done. Thank you. I'm making it without the fish sauce.
I hope you’ll enjoy the kimchi! 😋👍
Thank you, quick clear instructions. 👍
Glad it was helpful! Happy cooking 😊
thank you for kimchi recipe
You are so welcome 😊
thank you very much for sharing this!! Thank you!!
And I must thank you for watching! ☺️
That looks awesome.
Thanks a ton! 😀
Love your kimchi😊
Thank you 😊
Thank you for this authentic recipe, I will definetely give it a try! After fermenting the kimchi, how long will it last in the fridge before it goes bad?
So glad that you enjoy it! It doesn't really go bad since it's fermented. But the longer it's in the fridge, the sourer it will become. So after a few months, Korean will use that kimchi for different stews. ☺️
This is so awesome
Thank you! ☺️
배추 맛사지하시는거 같아요.
반이나 사분의일 해서 염장하시고 찹쌀풀죽 쓰시면 좋아요.
새우는 추젓이상 쓰시면되셔요.^^잘배우셨네요.
맛이 너무 좋아요.. 먹어봤는데..감사합니다 😊
Maybe we can buy in a store kimchi ready made I have no Korean radish Korean red pepper flakes then the syrup
@@virginiabrown4381 yuh
Yes! Thank you very much. 8}
Thank you for watching this video! ☺️
wonderful recipe
Glad you liked it
Can I leave the cabbage after brining and washing it for one day and then continue making it 🤔
I'm eating some right now
Yummy 😊👍
I LOVE IT..thanks
😊🙏
So I gotta admit, I'm not a fan of shrimp. Should something be substituted for it, or is it just as good without (For people who don't do so well with shrimp)? I get that it's more part of the sauce, but yeah.
Also, is this a side dish, or is it meant to be a whole meal? I just wanna know because I would love to pair it with meat, but I'm not sure what would go best with it?
Sorry, still learning to cook and I'm starting to find things out, but I'm not too experienced yet. But I'd appreciate any suggestions!
Thanks for the question! You could substitute the salted shrimp with additional fish sauce. It will still be very tasty. You could serve kimchi as a side dish along with other dishes. I hope you’ll enjoy this recipe! 😊
@@CiCiLi Ah! Thank you kindly for your response! And alrighty, sounds good then!
Best friendly and look great
Thanks Ben! 😊
Ça donne vraiment envie 😋🤤 d'autant plus que je veux en manger depuis très longtemps, mais il y a trop de sauces et condiments à acheter (pour les légumes pas de soucis) et je suis sur de ne pas les utiliser par la suite donc je vais devoir abandonner l'idée d'en faire...😔.
I'm in WI and I'm here to tell you Kimchi on a bratwurst on a Pretzellla brat bun is the best way to eat a brat. I come from sauerkraut people, but I have to give it up to kimchi on a brat.
That sounds like a brilliant idea! Believe it or not, I also used sauerkraut for Chinese dishes. It’s a great substitute when you don’t have pickled Chinese cabbage available. Happy cooking! 😊👍
Wonderful recipe for kimchi.. one question ❓ does the salted shrimp need to be cooked or please inform thanks for the recipe
The Korean salted shrimp is fermented. It doesn't need to be cooked. Happy cooking! ☺️
Good Morning, I just bought some of them from my local Asian shop but I did not taste prawns or garlic 🙄🙄🙄
The Shop owner is from Vietnam.
Thank you in advance 🇬🇧
Ps.so your method is Fridge then room temperature kept then fridge again..right?
thanks much...
You are most welcome! ☺️
Better and easier to follow compared to other vids like Mod.Pep that had too much fluff. Did both recipes and can honestly say that both taste the same but this one takes less effort.
Very happy to hear your feedback! ☺️🙏
Can I use a Korean fermenting container instead of a glass container?
I am here after hearing the word kimchi in every Korean movie I watch,I will try it,but Korean cabbage looks Abit different that Kenyan one,I hope it comes out sweet
I hope you’ll enjoy my kimchi recipe! ☺️🙏
Love this
Thank you ☺️
Thank you for your recipe very easy to follow .I like to ask you if i don't have corn syrup can i used honey or brown sugar ?
Yes, you could replace it with honey. Enjoy! 😊
Thank you!!!
My pleasure! ☺️
Great show i really like it... is it okay if I don’t put in the freezer after 7 days cause I live in my farm up the mountain and no electricity
I save water for my plants when I rinse vegetable
Looks so good ! ❤️...
Thank you 😋
good work
Sounds good.. i’ll try it
Happy cooking! :D
Very simple recipe, but do you have to use the glutinous rice flour?
Where do the BACTERIA to ferment the Kimchi come from - since you carefully RINSED the cabbage?
I need please easy brownie recpie, I am from Canada.
Great video. Thanks.
Glad you liked it!
Yummy
Is there anything we can substitute the fish sauces and shrimp paste with if your allergic?
Could. you use shrimp paste instead? And could you just increase fish sauce and chuck in an anchovy instead of anchovy sauce? Hard to find things here is Oz xx
Can i put the kimchi on room temperature after putting it on the fridge for few days?
I want to fasten its fermentation now hihihigu
If there's no Korean radish can we use white radish?
Yes, you could replace it with white radish as well. Enjoy! ☺️
Thanks for share
😊🙏👍
I absolutely love kimchi ❤thanks so much for sharing have a wonderful blessed day today in Christ Jesus our wonderful Lord God and savior Jesus Christ bye 👋
Thank you for watching my kimchi video and best wishes ☺️🙏✨
Can we used peper paste instead peper flakes?
Have a question: what stops the bad bacteria from growing in kimcki ??? I do european stile of fermented veggies. And we add rock salt that stops bad bacteria.
Hello Ci Ci Li love kimchi. Can it be made without chilli flakes? I cannot have chilli. Please reply.
When we store kimchi in an airtight glass container or mason jar in the fridge, will escaping gas (during fermentation) cause the jar to explode?
Nice😋😍
Thank you 😋
What ingredient gives the kimchi the red texture?Is it the red chilli powder,spicy maybe? Yours is simple for me by far 🙂.Will try,hope successful,Thanks!
The red color is coming from the red chili peppers. It’s spicy but very delicious. I hope you’ll enjoy it! ☺️
Super
Thanks 😊
Question, does it really matter if it’s nappa cabbage?
Kimchi is traditionally made with Napa cabbage, but you could also replace it with green cabbage. Happy cooking! 😊
How many days it last?
Excellent vlog on kimchi making, one of the best! However, when I have cut the Napa cabbage like you did, it came out quite salty. So I went back to quartering (cutting the head into 4 pieces) and salting by that method. When you do the bite sized pieces, you don’t get an over-salted taste?
Thanks for your question! After salting the cabbage, make sure to rinse it a few times, like 3 to 5 times, until the cabbage doesn't taste that salty anymore. Then you should have really tasty kimchi. ☺️👍
@@CiCiLi Just also want to say there is no way to print the recipe other than doing a screen shot. It would be great if you had a print button that would take the recipe to the printer directly.
@@johnwilliamson9453 if you’re using Apple just open the page so the recipe is showing and then do the usual to print the page or just copy the text into Notes/Pages or whatever text editor you use, so you get rid of all the unnecessary stuff like photos, and you’re done. With Windows-sorry!
Can you use corn flour?
Can you give us a lesson on chopping please , your amazing
That's a great suggestion! ☺️👍
I made too much of the sauce and just stored it in my fridge. Its now 2 months later, can I still use this to make more Napa cabbage kimchi or should I just throw it away? I had about a cup of the January Kimchi and it was still excellent! My daughter visiting from college thought I had bought it recently from H-Mart 😉Oh I used agave syrup from Sam's club and I think it is similar unless you are a purist.
Thanks for the question! They say you can keep kimchi inside your fridge for about 3 to 6 months. But just to be safe, I’d make some new sauce for the new batch. Good luck and have fun 😀
can i use lettuce instead?
hello can use also glutinous rice flour???
Hello i added sesame seeds in my newly made kimchi and its ready for fermentation. Is it ok that i put sesame seeds while fermenting? Thankyou
Usually add sesame seeds to kimchi before serving
Can’t we use normal salt
how many months kimchi will xpire?
I cannot take salt so what’s the alternative
What can I substitute the shrimp paste and plum sauce?
For the shrimp paste, you could replace it with another tablespoon of fish sauce. For the plum syrup, you could replace it other types of syrup, honey, or about 2 teaspoons of sugar. Happy cooking! ☺️
@@CiCiLi Ty so much!
Is it recommended not to add rice flour?
Thanks for the question! Yes, you could replace the sweet price flour with rice flour. Happy cooking and enjoy! ☺️