How To Make Kimchi At Home...Easy Mode
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- Published on Nov 17, 2018
- Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time.
Korean red pepper flakes That I use-
Less Spicy: amzn.to/2DHbQvq
Spicier: amzn.to/2TgPFAD
My Favorite Fish Sauce: amzn.to/2QHdWOI
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Ingredients you'll need:
Vegetables:
kosher salt for curing
1 large napa cabbage (2 lbs 2 oz OR 980g)
2 medium sized carrots
1 small daikon radish
1 bunch green onion
Paste:
1 large asian pear (250g)
6 cloves (20g) garlic, peeled
2 inch (82g) piece ginger, peeled
1/4 cup (60ml) fish sauce
1/3 cup (65g) korean red pepper flakes *be careful with these, if yours are very spicy then reduce the amount to 1/4 cup (52g)* 
Howto & Style
Any vegetarian alternative for fish sauce?
Can I make this and eat during keto?
I found this man on TikTok as the man who shows you how to cook
You give metric units, veeeery cooooool! Thx.
If you make your kimchi batch can you every now and then top it up or should you rather make another batch?
Where’s the B-Roll?
You also use rice flour in the paste
I make Kimchi by the Thousands of pounds. There's so many different kinds I make. I just cut 2,000 pounds of Cabbage yesterday for a new order I have. The only thing I do different is let it sit for a month. Great video:)
I love kimchi! I use every last bit of it including the juice. Check out Kimchi Hummus recipe on my channel.
Good job dude.. since I discovered you , im doing fermented stuff!
Atchar
I have been buying kimchi that is fresh and homemade at a nearby store. This is a very easy to comprehend kimchi recipe. The least confusing on you tube. So I will give it a try. I will modify it a bit. But the essential is the heavy salting of the Chinese cabbage, let it sit, then rinsing off the salt
1:43 don't squeeze or bruise the cabbage. Just let the salt do the job of naturally wilting the cabbage
What is "Kosher Salt"? Is it regular salt, iodized salt, sea salt?
@Maciej Barczuk I see. Thanks!
salt in big crystals designed to drain out the water out of products in order to preserve them
love a plate of fresh kim chee and a large bottle of soju......geonbae!
LmaO the intro😂🤣🤣was searching for kimchi tutorials😂
Damn always all these non Koreans. Missing key ingredient! Ditch fish sauce for fermented shrimp. Jesus.
@Mave Namir If no Asian markets around, best bet would be amazon. You can use others but won't get same flavor. Also seem to get more liquid when using peppers other than Korean.
It's not available everywhere. Btw do you know if I can substitute Korean red pepper flakes with anything? I can't find that anywhere
nice one .thank you
But you really should be putting it in the freezer so it doesn’t go sour. I have a special fridge just for kimchi
Joshua, do I still need kosher salt if I'm not jewish unlike you ?
kosher salt for curing
1 large napa cabbage (2 lbs 2 oz OR 980g)
2 medium sized carrots
1 small daikon radish
1 bunch green onion
Kosher salt usually just tastes better than regular salt
I am Chinese and Vietnamese and kimchi is one of my favorite to eat...
Wow! I love your recipe! Thanks for sharing yours! I usually make my Easy Kimchi with a much more simple recipe! - From One Korean to Another!
yo why does my kimchi paste smell like vomit?
@꧁Царь Кацапов꧂ maybe if I decide to try it out some other time, thanks though :-)
@somebody stole my jams Well... fermentation does result in the production of CO2 and H2S, so it is natural that it initially smells like sour egg salad.
Just let it stay in the fridge or cool place/garage for a week letting the gasses evaporate. I'm serious.
@꧁Царь Кацапов꧂ I didn't want to taste it at all, I couldn't even stand the smell I just tried to stay away from it and threw it away
Wow! How does it taste?
So far best kimchi recipe ❤️
How adorable is this guy!!!!! Like if you agree.
Can you please do a gelatin tips and tricks? I suck at using it and everytime I do it's a disaster. Also a milk pudding recipe using the gelatin. I think milk pudding has gelatin doesn't it 🤔 in my head with that wobbly texture it does. Thanks and I'm mostly going to try out the kimchi recipe if I don't feel too lazy after my exams 😅, that reminds me I need to go back to studying.
I use 75 gram of ginger, before the fermentation, i taste it, and it taste fine, but its gingery, i afraid after the fermentation end, it'll develop ginger flavor.
Josh, love your channel. You can repurpose old/ripen kimchi into amazing stews or dumplings. Never throw away kimchi!
I just made this and it’s amazing, thank you. Also can I skip the pear? Would you use rice or apple cider vinegar if it’s skipped?
You can skip the pear. Don't use any sort of vinegar!!!!! Pear is there for sweetness. Just replace it with a different neutral tasting fruit. Apple is fine.
stop with the whitesplaining. and u didn't even get it right whitey. not even close
joshua the joker weissman
Can you teach us how to make Fermented spider eyes 👀
it's better to cut cabbage by hand you just need to cut around root part then rip it !
*Great content* I enjoy how detailed and precise he is... *HOWEVER* "for the love of FUCK, you need to stop with the *close-up squinting head nodding* when youre talking... Its beyond irritating and you look like an Antifa soy boy when youre doing it.
I never use the word soy-boy but... For some reason, its the only way i can describe how youre coming across. And it honestly makes me want to cause you actualy physical pain for doing so. You have great content. So stop spoiling by acting like an utter twat at the start.
I don’t like Cabbage kimchi but in Korea I tried a Kimchi made of just Radish that was delicious idk it was just different to me
Any replacement for the fish sauce for your vegan audience?
Soy sauce. I think seonkyoung longest has a vegan kimchi recipe
Some vegan options just skip the fish sauce all together..
you mean halal salt for jews?
Absolutely love this recipe for kimchi but my daughter-in-law is allergic to fish oil or anything seafood can we make kimchi without any of the fish oil in it thanks for your help
Some kimchi versions, especially the vegan options use dried mushrooms to help with the umami taste in the paste. Look around for the videos that have no seafood. All the best🙂
please could you make gravy bombs
can wr use normal cabbage
u should try making it with half cabbages. the real korean way.
How much salt did you use? Also, I’ve noticed that some recipes call for soaking the Napa cabbage in salt AND water rather than just salt. Thoughts on that?
Thats intersting, but are you sure you werent confused ? The water you saw might have been the result of putting the salt on the cabbage not because it was a brine per say.
I've always seen it with only large salts. Because salting releases tonnes of water so if you add water to it, there will be a little too much. Plus it will take longer to just dehydrate the cabbage.
The fact that you include grams as well for us metric weirdos makes you an actual hero.
@shortforsophie yeah, I agree. We imperial lads are bizarre
Grima yeah, I know it. I was trying to be polite. Metric is just so much easier!!!
Metric isn't the weird one though
Mr,
Can it be done with other salads? Book Choy? Spinach?
We loved making kimchi in Korea. Now, we buy it, but, this reminded me that I need to make it again. I like to make kimchi jeon with it!
I dread the ending of these videos where i think im going back into his cupboard till his next video.
3:10 Put it all? Isn't it so pungent?
Comment below who had already made this tutorial. Is it delicious? Because I have tried 3 cooking tutorials in different channel, it not taste good even I follow the ingredients and procedures. Im just wasting my money. So please, if someone tried this already kindly comment below so I wont gonna waste my money again. 🤗
Thank you very much. I was looking for an easy way to make this. Going to give it a try.
What's the difference between salt and kosher salt? Can I just use normal salt for this?
I put it on my hot dogs and it’s soo good grill your hot dogs warm the bun or toast it add regular yellow mustard and kimchi and a few diced onions wouldn’t hurt - try it ASAP you will love it.
I’m vegan what do I substitute fish sauce for?
Are there any substitute for Korean Red Pepper Flakes/Powder? I live in Malaysia, the powder is quite expensive here. Any reccomendations?
If possible, kimchi is a fermented food, so it is best to mature it in a "Onggi HangAri"
Nice video! Someone probably said this but it is worth reiterating - use non-iodized salt. Salt with Iodine will inhibit fermentation. I guess kosher salt fits the bill? I've seen a lot of people use the prepared hot pepper paste. But you can still add garlic, ginger and the other ingredients.
This was the video that made me to look into your channel! You are awesome and I am looking forward to making my own kimch. And sauerkraut. And pretzels.
Thank you!
Where is the mochiko flour glue???
I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.
I make Kimchi a lot. I never put fruit in mine I may have to try it like this.
It’s better when you add soy sauce and sesame oil in the paste
No way