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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    Music - Saib: soundcloud.com/saib_eats
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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 & StyleHowto & Style

Comments • 679

  • Vikram B S
    Vikram B S Day ago

    Any vegetarian alternative for fish sauce?

  • Hira Khan
    Hira Khan Day ago

    Can I make this and eat during keto?

  • Marcus Saxby
    Marcus Saxby Day ago

    I found this man on TikTok as the man who shows you how to cook

  • Boss Tradamus
    Boss Tradamus 3 days ago

    You give metric units, veeeery cooooool! Thx.

  • Barend Kriel
    Barend Kriel 5 days ago

    If you make your kimchi batch can you every now and then top it up or should you rather make another batch?

  • Dragon Tail
    Dragon Tail 5 days ago

    Where’s the B-Roll?

  • Epstien Didnt Kill Himself

    You also use rice flour in the paste

  • Alicia Perez
    Alicia Perez 5 days ago

    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:)

  • Baechu Kimchi
    Baechu Kimchi 7 days ago

    I love kimchi! I use every last bit of it including the juice. Check out Kimchi Hummus recipe on my channel.

  • jimbo jones
    jimbo jones 8 days ago

    Good job dude.. since I discovered you , im doing fermented stuff!

  • chirag parsotam
    chirag parsotam 8 days ago

    Atchar

  • zenzeke zenard
    zenzeke zenard 11 days ago

    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

  • Cody Cha
    Cody Cha 11 days ago

    1:43 don't squeeze or bruise the cabbage. Just let the salt do the job of naturally wilting the cabbage

  • Diss & Dad
    Diss & Dad 11 days ago

    What is "Kosher Salt"? Is it regular salt, iodized salt, sea salt?

    • Diss & Dad
      Diss & Dad 9 days ago

      @Maciej Barczuk I see. Thanks!

    • Maciej Barczuk
      Maciej Barczuk 10 days ago

      salt in big crystals designed to drain out the water out of products in order to preserve them

  • Neville
    Neville 13 days ago

    love a plate of fresh kim chee and a large bottle of soju......geonbae!

  • Call me R Queens
    Call me R Queens 13 days ago

    LmaO the intro😂🤣🤣was searching for kimchi tutorials😂

  • Sung Cho
    Sung Cho 14 days ago

    Damn always all these non Koreans. Missing key ingredient! Ditch fish sauce for fermented shrimp. Jesus.

    • Sung Cho
      Sung Cho 11 days ago

      @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.

    • Mave Namir
      Mave Namir 11 days ago

      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

  • Emily Alcantara
    Emily Alcantara 14 days ago

    nice one .thank you

  • gg
    gg 15 days ago

    But you really should be putting it in the freezer so it doesn’t go sour. I have a special fridge just for kimchi

  • ꧁Царь Кацапов꧂

    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

    • Kasey Boutte
      Kasey Boutte 14 days ago

      Kosher salt usually just tastes better than regular salt

  • diana duong
    diana duong 15 days ago

    I am Chinese and Vietnamese and kimchi is one of my favorite to eat...

  • Campbell Tree - Korean Food & Make Up

    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!

  • somebody stole my jams

    yo why does my kimchi paste smell like vomit?

    • somebody stole my jams
      somebody stole my jams 14 days ago

      @꧁Царь Кацапов꧂ maybe if I decide to try it out some other time, thanks though :-)

    • ꧁Царь Кацапов꧂
      ꧁Царь Кацапов꧂ 14 days ago

      @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.

    • somebody stole my jams
      somebody stole my jams 15 days ago

      @꧁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

    • ꧁Царь Кацапов꧂
      ꧁Царь Кацапов꧂ 15 days ago

      Wow! How does it taste?

  • Riya Manna
    Riya Manna 17 days ago +1

    So far best kimchi recipe ❤️

  • itsMido2
    itsMido2 18 days ago +3

    How adorable is this guy!!!!! Like if you agree.

  • ilhaam motlekar
    ilhaam motlekar 18 days ago

    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.

  • new spada
    new spada 19 days ago

    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.

  • Ted T
    Ted T 19 days ago

    Josh, love your channel. You can repurpose old/ripen kimchi into amazing stews or dumplings. Never throw away kimchi!

  • Krista Mckenna
    Krista Mckenna 20 days ago

    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?

    • Andrew Lee
      Andrew Lee 19 days ago +2

      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.

  • teddy
    teddy 20 days ago

    stop with the whitesplaining. and u didn't even get it right whitey. not even close

  • Dror Levi
    Dror Levi 21 day ago

    joshua the joker weissman

  • Foxuniverso
    Foxuniverso 21 day ago

    Can you teach us how to make Fermented spider eyes 👀

  • Dino
    Dino 21 day ago +1

    it's better to cut cabbage by hand you just need to cut around root part then rip it !

  • Support Worker.
    Support Worker. 22 days ago +1

    *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.

  • Grace Downs
    Grace Downs 22 days ago

    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

  • Caio Xavier
    Caio Xavier 22 days ago

    Any replacement for the fish sauce for your vegan audience?

    • Angela c:
      Angela c: 19 days ago

      Soy sauce. I think seonkyoung longest has a vegan kimchi recipe

    • Sheila Ngumi-Mbugua
      Sheila Ngumi-Mbugua 22 days ago

      Some vegan options just skip the fish sauce all together..

  • Garou
    Garou 24 days ago +1

    you mean halal salt for jews?

  • Redllp Allme
    Redllp Allme 24 days ago

    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

    • Sheila Ngumi-Mbugua
      Sheila Ngumi-Mbugua 22 days ago

      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🙂

  • david yates
    david yates 25 days ago

    please could you make gravy bombs

  • shital shirsath
    shital shirsath 27 days ago

    can wr use normal cabbage

  • Park Justin
    Park Justin 28 days ago

    u should try making it with half cabbages. the real korean way.

  • Sunny Hirpara
    Sunny Hirpara 28 days ago

    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?

    • Ikook Yourhope
      Ikook Yourhope 25 days ago

      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.

  • shortforsophie
    shortforsophie 29 days ago

    The fact that you include grams as well for us metric weirdos makes you an actual hero.

    • Grima
      Grima 28 days ago

      @shortforsophie yeah, I agree. We imperial lads are bizarre

    • shortforsophie
      shortforsophie 28 days ago +1

      Grima yeah, I know it. I was trying to be polite. Metric is just so much easier!!!

    • Grima
      Grima 28 days ago +2

      Metric isn't the weird one though

  • Sarah Elmira Royster Shelton

    Mr,
    Can it be done with other salads? Book Choy? Spinach?

  • Placeholder
    Placeholder 29 days ago

    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!

  • Altaf Ali Naushad
    Altaf Ali Naushad 29 days ago +21

    I dread the ending of these videos where i think im going back into his cupboard till his next video.

  • CHELSEA CHELSEA
    CHELSEA CHELSEA Month ago

    3:10 Put it all? Isn't it so pungent?

  • Mc Lovely
    Mc Lovely Month ago

    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. 🤗

  • Michael Desmet
    Michael Desmet Month ago

    Thank you very much. I was looking for an easy way to make this. Going to give it a try.

  • Piotr Bukowski
    Piotr Bukowski Month ago

    What's the difference between salt and kosher salt? Can I just use normal salt for this?

  • Shawn Plus One
    Shawn Plus One Month ago

    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.

  • Yany Lim
    Yany Lim Month ago

    I’m vegan what do I substitute fish sauce for?

  • Aikah
    Aikah Month ago

    Are there any substitute for Korean Red Pepper Flakes/Powder? I live in Malaysia, the powder is quite expensive here. Any reccomendations?

  • ********
    ******** Month ago

    If possible, kimchi is a fermented food, so it is best to mature it in a "Onggi HangAri"

  • SuperFlatrock
    SuperFlatrock Month ago

    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.

  • Lukáš Kopecký
    Lukáš Kopecký Month ago

    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!

  • MrVonguzoff
    MrVonguzoff Month ago

    Where is the mochiko flour glue???

  • Ly Nguyen
    Ly Nguyen Month ago +2

    I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.

  • Kimberly Di Dominicus

    I make Kimchi a lot. I never put fruit in mine I may have to try it like this.

  • Kim Hayeon
    Kim Hayeon Month ago +1

    It’s better when you add soy sauce and sesame oil in the paste