White Kimchi feat. Grandma | My Family's White Kimchi Recipe | 초간단 백김치

Clearly, this is the best White Kimchi.
Special thanks to my lovely grandmother for passing down her secrets.
These videos are made so I can preserve and share the memories of my family and my culture.
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INGREDIENTS AND RECIPE ▹
INGREDIENTS
Salt (Kosher salt is fine, normal salt is fine)
Napa Cabbage (Chinese Cabbage)
Korean Radish (Daikon or Mu)
Onion
Paprika
Ginger (around one knob size)
Garlic (a handful)
Apple Juice (around 3ish cups)
Sprite/7 Up/Ginger Ale (1 can)
Water (around 1-2 cups)
*Spicy Peppers and Apple/Pear Slices Optional
RECIPE
- Cut cabbages in half from stem
- Rinse and drain
- Create brine (about 1/2 cup salt per cabbage)
- Dunk each cabbage half in brine (you can add an additional cut at the base to help brining process)
- Set salted cabbage aside on counter for a few hours (or overnight)
-Cut Korean radish (or daikon) into rectangles
-Add about 1/4 cup of salt
-Add about 1 tbsp sugar
-Mix well and set aside
-Cut up vegetables for stuffing
-Julienne carrots, slice paprika, onion, and ginger
-Rinse cabbages until desired saltiness
-Stuff each cabbage with a handful of sliced vegetables
-Wrap neatly and set into container
-Add radishes into container
-Use excess liquid from radishes to create kimchi broth
-Add about 3 cups of apple juice
-Around 1-2 cups of water
-One can of sprite into mixture
-Pour into container (taste test to make sure flavors are well balanced)
*Do not overfill container. It will spill over as the cabbages ferment
-Top with garlic and/or spicy peppers
-Set aside and enjoy!
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OUR WOODWORKING ▹
www.etsy.com/s...
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FOLLOW ME ▹
TIKTOK ‣ / wearewillandmary
INSTAGRAM ‣ / captured.by.mary
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▹ CINEMATOGRAPHY by Will Nitz and Mary Kim
▹ EDITING by Mary Kim
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PHOTOGRAPHY ▹
captured-by-mar...

[@jmkim6410]

할머니 백김치 전수받는 손녀가 짱!!!!

[@WillandMaryyt]

Thank you momma!

[@Project_Scarecrow]

I saw this on TikTok and I just had to come and find the full recipe this looks so good. ☺️

[@WillandMaryyt]

Wowowowow. Thank you so much!! We’ve had this youtube channel for years and never really expected much traction, so thank you for finding us from TikTok!! 🥰🥰 I guess I better be more diligent with my content schedule haha!

[@angelaeisenhardt41755]

I'd like to try this someday. I've always been afraid to try kimchi cuz I've heard it's really spicy and I usually could only handle a little spice. Haha! This looks nice and refreshing. I didn't know you could add a can of lemon lime pop to it. I like that idea. If anybody makes this tell, me how it turns out. Cute little dog. 🐕 🐶

[@asherperkinsmusic2767]

What a hoot! The quietness reminds me of TastyHoon

[@young-gurlkim5703]

☝️☝️☝️

[@WillandMaryyt]

Thanks dad!

[@Shuggies]

Very good.. but how long do I let it ferment??

[@WillandMaryyt]

However long you want! I would set it out for maybe a couple of days? You can check on it daily and right when it starts to feel like it's fermenting, put it in the fridge :)
The wonders of kimchi is that you can eat it practically forever!

[@diz_et_dat]

What about the sweet rice porridge paste usually added to kimchi...

[@WillandMaryyt]

We usually only add it to the traditional kimchi with red pepper flakes. We don't use it for our white kimchi, and it turns out just fine. :)

[@diz_et_dat]

Making it today.. This time without d rice paste