@@elsid9545 I got black ginger and orange and blue turmeric growing in a 5 gallon bucket outside. I'm going to just overwinter them outside and see what happens, I'm in zone 6A.
Wonderful timing! I just had someone ask me how to make Kimchi. So much easier to direct them to your video (and channel!). ThanQ my friend! Blessings & Best of Health!
I must grow all of these things next year. My garden has been the best yet this summer thanks to you Nate. I've been lurking on your channel since the spring. But I'm still mostly assimilating experience rather than reaping rewards. Next year will be sooo fruitful!
Young fresh ginger is the boss. I'd love to learn how to grow them fresh. Hard to find in the grocery store. When I found it I froze portions for later use.
And, yes, would love a video on how to grow ginger in zones 5 and 6. Including any recommendations for a legit place to acquire more cold hardy ginger, if there is such a thing. Thank you!
I have experimented a little with growing ginger for a couple of years. Last fall I forgot one of the pots outside and it stayed out all winter. To my surprise and delight, it came up in the early summer! We are in technically a zone 9 on Vancouver island Canada, but we still get several bouts of frost and the last few years, we periodically get down to minus 7 or 8, and everything else that is frost tender doesn't survive the winter. I may have a root of superginger that has adapted to handle a little frost. Fingers crossed
Would love to see the ginger growing video. Also, hoping to see the leaf mold (with gathered fall leaves). I collected about 14 bags from a neighbors property this week. Second flush for the spray bag oysters in process. Can’t wait for the 5 gallon bucket mushroom video. This kimchi looks spicy, can’t wait to try it!
yes ginger we will start about late January... leaf mold video(s) are coming soon... my buckets are starting to fruit very heavily and so now I can make the videos once the cycle is complete!... thank you!
Amazing! Thank you Nate! You promised and delivered! Your recipe looked similar to the one I used. Yours looks tastier, mine is too heavy on the garlic side for my first time. Chalking it up to a learning experience. Greatly appreciate you taking the time to do this video. This is my favourite one to date! Keep on sharing your knowledge. I look forward to each and every video. Still no snow on the ground in zone 3 !
I think I speak for many people .. but it would be fun to eat food at your house and be able to taste your fixins! I like what you share with everyone! Keep up the great work. 🙂
Brilliant. I wonder if I could use Pak Choy instead of cabbage. I'm growing big, thick PakChoy with my fermented fish. Think I'll grow some Chinese radishes and carrots. Cheers Mate, very inspiring channel. Cheers mate.😎👍
honestly....i will love to see you with a shirt 😉... I will cut a bit of the spices...but I love Kimchi... over meat, tacos, black beans, soup ahhh the list goes on and on...thank you for sharing knowledge with all of us. Blessings to you and yours.
Oh Wow! Nate this looks really YUMMY! Will have to look for some ingredients you mentioned, which I have never heard of before. I guess I will have to grow many of the veggies in this recipe. Thank you so much for sharing this new recipe with us all. 💚🥬🥕🌶️❣️
Great video, thank you. Yes please on how to grow ginger in the garden video! Looking forward to your mushroom video, I've just started mine in the UK 😊
Nate. That lid is different than the others I've seen for fermenting where air escapes through the lid. I've never fermented. I just need to learn a whole lot more. Plenty of time for that. Thanks for all your great ideas and recipes. Hope you have a few minutes to show us when you check Kinchi.
Hello! I really appreciate your work! Here's a "remedy" for moles. Put fruit-flavored gum in their holes and that's how you'll get rid of them. I'm sorry for these animals, but when they ruin your garden... I tried it and it works. 🙏
Can you list the seed varieties you grew for your kimchi please? It looks amazing! Did you use the same peppers in your homemade powder?? That is what I am most interested in! Thankyou for another amazing video!
@@gardenlikeaviking , kind of a off topic question. When growing them, can you still save the seed? I heard peppers cross pollinate easily and that you shouldn’t grow different varieties in the same garden. I try to save my seed. (Not always successful lol)
I spent two years in South Korea in the Peace Corps, '78 to '80. So I speak from experience, and I think you need to add a warning; kimchee is addicting. I've been addicted for 40 years, and still haven't shaken it, though then again, I never tried. Now, growing my own ginger, I guess I got a new project. How about a video on that?
YES!... so you already know about the Kimchi and its addictive properties! lol... yes the ginger video will be coming in mid to late January which is about the time we have to start it indoors... its amazing the homegrown flavor!!
Not a big deal but dashi is the broth made out of katsuobushi/bonito and kombu. The difference between katsuobushi and bonito is the type of fisch used. Love your videos and am very intrigued by your fertilizers.
I have about another 2 weeks of Kimchi left. I will try this method....I usually use shrimp, and fish sauce when I make it. Variety is good though, and I like mine spicy. And it seems your batch will have a decent amount of heat in it so I'm game to try it lol! Thanks for the recipe!!!
yes my friend its all about the homegrown pepper blend that sets it completely apart from other kimchi in my opinion!... Anaheim - Corno Di Torro and Hot Hungarian Wax plus a few cayennes
Awesome video, thank you. We live in Scotland and basements are sadly not usual here. We converted one of our bathrooms to a pantry, (what's the point for more bathrooms anyway) that's a room with no window and relatively cool. I wonder what is the maximum temperature that is safe to store the fermentations for longer term. Thanks for your wonderful videos. Garlic and onion will soon be planted in our garden. It is so mild this year, I am still waiting with the planting.
just try to keep them as cool as possible... the kimchi and Sauerkraut will keep for 2-3 months at temps around 55f and I know this for sure... sauerkraut can last 4 months or longer like this... higher than that and I do believe they will still keep just maybe not as long... no higher than 70f though!
Thank you for this recipe! My family and I love kimchi and I love all the forms it can take. Please keep posting the fermentation videos as your schedule allows - these are always very informative and helpful!
it enhances the flavor of whatever you put it with... I eat lots of rice and vegetables or rice and curry and its essential to those dishes... also with fish or literally any Asia style dish... give it a go!!
its seriously worth a try!... you can go to the asian market and acquire the ingredients as well just so you know the process of making things like this... don't me intimidated this is Childs play!
as far as being "organic" are your vegetables picking up chemicals being leeched out of the plastic bags that you plant them in? especially since these are not food grade plastic
great question!... all things considered I feel its as safe as anything else...meaning this is the exact type of plastic used extensively on nearly all Certified Organic farming operations and comes in direct contact for long periods of time with many certified organic food items... plus if you've ever used a bag of soil then the soil has sat within this plastic for months or years already... plus most produce even organic stuff comes in plastic bags of this plastic... plus plants don't readily absorb things they don't need meaning they have no need or method to absorb most these chemicals anyways... that being said I would love an actual laboratory analysis so I could know for sure either way!!!
Dang I need some ingredients!! Really wanna make this, have been hearing slot about it since starting to ferment. Nate, does the lions mane have to be white? mine seem a little yellow or even brown.. Thanks brudda
@@gardenlikeaviking ty. I thought I sprayed too much bc I had some water build up in the bottom of the box. So I flipped it upside down bc there was a decent amount of water in there. It looks like I had some small mushrooms but not much at all. Could it be possibly to wet?
1. I was a fan of "sea salt", then i watched MD Berry. He talked about how much salt is healthy per day. Then he said something along the lines of "In every sea salt are micro plastics". And i thought about it and think it must be true. 2. Would you consider to put the names of the legumes you're talking about in the description for the non English audience? 3. Translation 🇺🇸 -> 🇩🇪 (Ohne Gewähr) 0:45 Napa cabbage = Chinakohl (Brassica rapa subsp. pekinensis) 1:03 Daikon radish = Winterrettich (Raphanus sativus) 1:22 Green onion = Winterzwiebel (Allium fistulosum) 1:38 Ginger = Ingwer (Zingiber officinale) 5:39 Dashi 5:45 Kombu 6:44 Miso 9:08 Brine = Salzwasser / Salzlake 4. Thank you for sharing your recipe. Greetings from Germany
Pink salt is from the mountains and is older than the micro plastics, it was laid down millions of years ago from ancient sea beds. Times are estimated. Not a geologist.
@@timteller1400 I know you weren't bashing pink salt. Why does anyone trust what a dr says? How many gallons of water and miles and deep are all the oceans I'd ask The Doc . Besides, I've yet met a doct.or that can write or spell. Just ask a pharmacist how many times a day they have to call the doc to get the correct meds for the scripts.
yes it stays fresh all winter... the basement is about 55f and that is the most important element is the temp... at 65f or 70f it will not keep as well and needs to be in the fridge.
It enhances the flavor of whatever you put it with... I eat lots of rice and vegetables and it goes very well with anything of that nature... also meats and fish
He is putting these videos out for free to share his knowledge and his methods. If you don't like watching , watch something else. Or if you want the right to make suggestions, may be become a patron.
You have become my favorite go-to gardening channel, and - I love this clear sense of a plan behind these videos! Please, keep up the good work.
Same here!
thank you for the inspiring and positive energy my friend... I certainly will be keeping it up!!
I would love to see a growing guide of Ginger and turmeric!
Me too!! I have some ginger and turmeric in small containers inside, but I want to multiply.
Me three
@@elsid9545 I got black ginger and orange and blue turmeric growing in a 5 gallon bucket outside. I'm going to just overwinter them outside and see what happens, I'm in zone 6A.
yes absolutely!!... that guide will be coming about mid January because we have to start it up indoors before anything else
@@phaizonosborne2806 I've got to know how that turns out!
Kim CHI!!!! MMMMMMMMMM!!
A video on growing ginger would be great!
I would love to see a video on growing ginger
Gotta see the grow guide for the ginger. Love the content as always.
sure thing!... ginger has to be started earlier than anything else so that video will come around late January
Wonderful timing! I just had someone ask me how to make Kimchi. So much easier to direct them to your video (and channel!). ThanQ my friend! Blessings & Best of Health!
I must grow all of these things next year. My garden has been the best yet this summer thanks to you Nate. I've been lurking on your channel since the spring. But I'm still mostly assimilating experience rather than reaping rewards. Next year will be sooo fruitful!
ua-cam.com/video/YjNBf2NqjAE/v-deo.html. ..... next year will be very bountiful for you as will the following years!
Oh my, that kimchi looks so good!
Young fresh ginger is the boss. I'd love to learn how to grow them fresh. Hard to find in the grocery store. When I found it I froze portions for later use.
Ginger growing guide would be good, great video as always! Thank you
So my Chinese cabbage is ready and I’m making it again! Love it
I really love your method thanks a million
Thumbs up 81 good vid Viking
You have got to get a Salad Spinner ! Saves so much time ! Love this recipe. ❤Thankyou.
And, yes, would love a video on how to grow ginger in zones 5 and 6. Including any recommendations for a legit place to acquire more cold hardy ginger, if there is such a thing. Thank you!
lol no such thing my friend we'll be getting it from the Co-Op around mid January
I have experimented a little with growing ginger for a couple of years. Last fall I forgot one of the pots outside and it stayed out all winter. To my surprise and delight, it came up in the early summer! We are in technically a zone 9 on Vancouver island Canada, but we still get several bouts of frost and the last few years, we periodically get down to minus 7 or 8, and everything else that is frost tender doesn't survive the winter. I may have a root of superginger that has adapted to handle a little frost. Fingers crossed
Ok I’m going to try this! I planted Napa, carrots, daikon and green onions just for this :-)
I love kimchi - I can't wait to try this recipe! Thank you!
Hey man, thank you for sharing all of this wonderful knowledge. Respect.
Would love to see the ginger growing video.
Also, hoping to see the leaf mold (with gathered fall leaves). I collected about 14 bags from a neighbors property this week.
Second flush for the spray bag oysters in process. Can’t wait for the 5 gallon bucket mushroom video.
This kimchi looks spicy, can’t wait to try it!
yes ginger we will start about late January... leaf mold video(s) are coming soon... my buckets are starting to fruit very heavily and so now I can make the videos once the cycle is complete!... thank you!
Please make a growing guide with ginger!!!
Amazing! Thank you Nate! You promised and delivered! Your recipe looked similar to the one I used. Yours looks tastier, mine is too heavy on the garlic side for my first time. Chalking it up to a learning experience. Greatly appreciate you taking the time to do this video. This is my favourite one to date! Keep on sharing your knowledge. I look forward to each and every video. Still no snow on the ground in zone 3 !
you're welcome my friend I literally did this just for you lol
Awwww Thankyou Nate. You truly are amazing! Your fan for life!
I think I speak for many people .. but it would be fun to eat food at your house and be able to taste your fixins! I like what you share with everyone! Keep up the great work. 🙂
thanks Merwin!... yes when people come for dinner its a journey of flavors!!
I love kimchi. We’ve always used fish sauce for ours but I think I’ll try your recipe next time.
Hi from denmark
Just harvested all my napa and broke it down into 10 gallons of kimchi. Kimchi is 🔥
Brilliant. I wonder if I could use Pak Choy instead of cabbage. I'm growing big, thick PakChoy with my fermented fish. Think I'll grow some Chinese radishes and carrots. Cheers Mate, very inspiring channel. Cheers mate.😎👍
yes you can!... this video explains what varieties to grow and you have plenty of time to grow them all!! ua-cam.com/video/YjNBf2NqjAE/v-deo.html
also keep me posted on the use and results of the fish brew!!
honestly....i will love to see you with a shirt 😉... I will cut a bit of the spices...but I love Kimchi... over meat, tacos, black beans, soup ahhh the list goes on and on...thank you for sharing knowledge with all of us. Blessings to you and yours.
I use my oven roaster to hold large jobs. Just a tip.
Excited to try this
This was very simple and clear. Thanks for your info
I can't wait to taste my own Kimchi.
Thank you for this.
I love Kimchi… thanks for putting this video out!
Oh Wow! Nate this looks really YUMMY! Will have to look for some ingredients you mentioned, which I have never heard of before. I guess I will have to grow many of the veggies in this recipe. Thank you so much for sharing this new recipe with us all. 💚🥬🥕🌶️❣️
If you can’t find Dashi, Miso, and Kombu at your co-op they can always be found at an Asian market or a Whole Foods.
Thank you Mick, much appreciated.
ua-cam.com/video/YjNBf2NqjAE/v-deo.html
This looks amazing...I can't wait to grow the vegetables and then have a go....thankyou for the great video..🍄🍄🍄
Great video, thank you. Yes please on how to grow ginger in the garden video! Looking forward to your mushroom video, I've just started mine in the UK 😊
yes the ginger video will be coming early January because thats how early it has to be started indoors here!!...
Nate. That lid is different than the others I've seen for fermenting where air escapes through the lid. I've never fermented. I just need to learn a whole lot more. Plenty of time for that. Thanks for all your great ideas and recipes. Hope you have a few minutes to show us when you check Kinchi.
air can escape through these lids they are not completely air tight which is important because pressure is built up inside through the process
Really awesome video and such clear instructions, thank you Viking!
Hello! I really appreciate your work! Here's a "remedy" for moles. Put fruit-flavored gum in their holes and that's how you'll get rid of them. I'm sorry for these animals, but when they ruin your garden... I tried it and it works.
🙏
seriously!!???... you are certain this will work??... I have never tried this but I really hope it is effective!
Ne er knew what it was .. that looks good..Ty for sharing ❤
Looks delicious. I can’t wait to make first batch this year😊
Thanks for the recipe!!!❤
Great video again! Appreciate you passing down the knowledge without making it confusing. I can’t wait to try this!!
Can you list the seed varieties you grew for your kimchi please? It looks amazing! Did you use the same peppers in your homemade powder?? That is what I am most interested in! Thankyou for another amazing video!
ua-cam.com/video/YjNBf2NqjAE/v-deo.html .... peppers included Hot Hungarian Wax... Anaheim.... Corno Di Torro.... Cayenne
Thankyou !😊
@@gardenlikeaviking , kind of a off topic question. When growing them, can you still save the seed? I heard peppers cross pollinate easily and that you shouldn’t grow different varieties in the same garden. I try to save my seed. (Not always successful lol)
Thank you brother!!
I just got done making it and it smells so delicious! Thank you for this video :-)
Looks delicious!! Can’t wait to try this
Another great vid Nat, thanks.
I spent two years in South Korea in the Peace Corps, '78 to '80. So I speak from experience, and I think you need to add a warning; kimchee is addicting. I've been addicted for 40 years, and still haven't shaken it, though then again, I never tried. Now, growing my own ginger, I guess I got a new project. How about a video on that?
YES!... so you already know about the Kimchi and its addictive properties! lol... yes the ginger video will be coming in mid to late January which is about the time we have to start it indoors... its amazing the homegrown flavor!!
Good stuff. I have already learned a ton!
this guy rocks
can't wait to try this out, looks delicious
Not a big deal but dashi is the broth made out of katsuobushi/bonito and kombu. The difference between katsuobushi and bonito is the type of fisch used. Love your videos and am very intrigued by your fertilizers.
thank you for this knowledge my friend I am not completely fluent in Oriental cooking but learning all the time!!
@@gardenlikeaviking I am just a nerd when it comes to japanese and korean cuisine :D
I have about another 2 weeks of Kimchi left. I will try this method....I usually use shrimp, and fish sauce when I make it. Variety is good though, and I like mine spicy. And it seems your batch will have a decent amount of heat in it so I'm game to try it lol! Thanks for the recipe!!!
yes my friend its all about the homegrown pepper blend that sets it completely apart from other kimchi in my opinion!... Anaheim - Corno Di Torro and Hot Hungarian Wax plus a few cayennes
Awesome video, thank you. We live in Scotland and basements are sadly not usual here. We converted one of our bathrooms to a pantry, (what's the point for more bathrooms anyway) that's a room with no window and relatively cool. I wonder what is the maximum temperature that is safe to store the fermentations for longer term.
Thanks for your wonderful videos. Garlic and onion will soon be planted in our garden. It is so mild this year, I am still waiting with the planting.
just try to keep them as cool as possible... the kimchi and Sauerkraut will keep for 2-3 months at temps around 55f and I know this for sure... sauerkraut can last 4 months or longer like this... higher than that and I do believe they will still keep just maybe not as long... no higher than 70f though!
Thanks for the info. I learned a lot
Thanks!
always appreciated my friend thank you!!!
Thanks!
thank you for the support my friend!!
Good stuff.
Thank you for this recipe! My family and I love kimchi and I love all the forms it can take. Please keep posting the fermentation videos as your schedule allows - these are always very informative and helpful!
How do you eat it Nate? search says it's a side dish, but a side to what I don't know! Like a relish maybe?
We eat it with any rice dish, we also make a dish called Kimchi fried rice. Total spicy comfort food! Recipes are easy to find online.
it enhances the flavor of whatever you put it with... I eat lots of rice and vegetables or rice and curry and its essential to those dishes... also with fish or literally any Asia style dish... give it a go!!
I would love to see how to grow Ginger. Also, are the hot peppers needed to make? My tongue can't take the heat
they give it a nice flavor and if you go to the asian market and ask for Korean Red Pepper its a very mild pepper
YUMMMM!
Can you make a vídeo showing how do you make your pepper?
yes I can do that!... I'll make both the ginger and pepper videos... ginger we will start about January
@@gardenlikeaviking thank you very much
I’ve never tried kimchi. The heat worries me, lol.
Have you learned about zero budget natural farming of subash palekar from india? We can combine both jadam and zbnf. It will more helpful.
Nate thanks. Any Probiotics. too?
this is bursting with probiotics!!!!
I’ve always wondered how….😅
Thanks Nate, for me looks a bit intimidating ! I don't have several of the ingredients but worth thinking about doing.
You can switch out some. Never had this so ask Nate for suggestions by telling him was ingredients you don't have and what is a must have.
its seriously worth a try!... you can go to the asian market and acquire the ingredients as well just so you know the process of making things like this... don't me intimidated this is Childs play!
I'm not too big on kimchi I bought it a few different places and I still don't like it maybe I will try it your way one more time. lol
as far as being "organic" are your vegetables picking up chemicals being leeched out of the plastic bags that you plant them in? especially since these are not food grade plastic
great question!... all things considered I feel its as safe as anything else...meaning this is the exact type of plastic used extensively on nearly all Certified Organic farming operations and comes in direct contact for long periods of time with many certified organic food items... plus if you've ever used a bag of soil then the soil has sat within this plastic for months or years already... plus most produce even organic stuff comes in plastic bags of this plastic... plus plants don't readily absorb things they don't need meaning they have no need or method to absorb most these chemicals anyways... that being said I would love an actual laboratory analysis so I could know for sure either way!!!
👍🏼
Dang I need some ingredients!! Really wanna make this, have been hearing slot about it since starting to ferment.
Nate, does the lions mane have to be white? mine seem a little yellow or even brown.. Thanks brudda
that means its time to harvest the lions mane once it starts to turn brown... or that can mean its too dry... that video will be coming out next week
@@gardenlikeaviking ty. I thought I sprayed too much bc I had some water build up in the bottom of the box. So I flipped it upside down bc there was a decent amount of water in there. It looks like I had some small mushrooms but not much at all. Could it be possibly to wet?
I started it maybe 5 or 6 days ago
How many days I need to remove the brine?
1. I was a fan of "sea salt", then i watched MD Berry. He talked about how much salt is healthy per day. Then he said something along the lines of "In every sea salt are micro plastics". And i thought about it and think it must be true.
2. Would you consider to put the names of the legumes you're talking about in the description for the non English audience?
3. Translation 🇺🇸 -> 🇩🇪 (Ohne Gewähr)
0:45 Napa cabbage = Chinakohl (Brassica rapa subsp. pekinensis)
1:03 Daikon radish = Winterrettich (Raphanus sativus)
1:22 Green onion = Winterzwiebel (Allium fistulosum)
1:38 Ginger = Ingwer (Zingiber officinale)
5:39 Dashi
5:45 Kombu
6:44 Miso
9:08 Brine = Salzwasser / Salzlake
4. Thank you for sharing your recipe. Greetings from Germany
My 2 cents please. Pink salt has many electrolytes Check what we need that for, and it also has oxygen.
Pink salt is from the mountains and is older than the micro plastics, it was laid down millions of years ago from ancient sea beds. Times are estimated. Not a geologist.
@@smas3256 Dear friend, the sea salt part was for health information purposes only and not to bash rock salt / Himalayan salt. Have a nice day.
@@mickhegartygrows True. That's why i didn't talk about Himalayan salt but sea salt.
ua-cam.com/video/HnYiK61LaW0/v-deo.html
@@timteller1400 I know you weren't bashing pink salt. Why does anyone trust what a dr says? How many gallons of water and miles and deep are all the oceans I'd ask The Doc . Besides, I've yet met a doct.or that can write or spell. Just ask a pharmacist how many times a day they have to call the doc to get the correct meds for the scripts.
Are the fresh ferments in a tray for overflow for a while?
yes exactly!
Does the kid allow gas to escape?
What kind of knife is that?
How long will it last down there? 4 months like through the winter?
yes it stays fresh all winter... the basement is about 55f and that is the most important element is the temp... at 65f or 70f it will not keep as well and needs to be in the fridge.
What is it used for?
It enhances the flavor of whatever you put it with... I eat lots of rice and vegetables and it goes very well with anything of that nature... also meats and fish
❤❤❤
my kimchi plant looks to small. i will be back in about a month lol
Algorithm
Interesting but would prefer not to see your stomach when you are prepping food.
I know..right
Jealously are you? lol
Hey, we're gardening like Vikings here. Bellies out boys lol.😎👍
He is putting these videos out for free to share his knowledge and his methods. If you don't like watching , watch something else. Or if you want the right to make suggestions, may be become a patron.
Love his belly❤