One thing I learned when I started asking my grandparents for recipes is that if possible go and watch them make it. Some times they have made something so many times they kinda forget steps or ingredients in the written recipes.
I heard someone just the other day saying that her grandma omits essential ingredients on purpose, so if you want yours to taste just like hers you HAVE to visit and watch her making it. Which I don't like as a tactic, but I can understand if you're old and lonely and don't get enough visitors.
My moms recipes where a little bit of this and that and cook until done. “Mom how much” MOM more or less or just a little bit 😂 literally had to stand there and watch
@@Rose-jz6sx Some older people are vicious and prideful like that. They'd rather let their knowledge go to the grave with them instead of preserving it properly.
I love adding that to my kimchi. It really takes it to that irresistible level, for me. Too bad there are no stores near me where I have access to it.😢
@@brian0902 Fish sauce is made with anchovies and is also a traditional ingredient, so you could use that. But if you want to stay away from fish altogether, you can try using soy sauce.
It didn't occur to me until I watched this video that you could make a *small* batch of homemade kimchi. All the homemade kimchi videos make it in huge tubs. That's why I never tried.
That's the case for a lot of food recipe videos online. Aside from these people usually living with someone else, it is also a lot more visually appealing and interesting. It's very similar how most of them use fresh produce only with everything, even though using frozen or jarred ingredients works just fine. It's all about show!
@@dereineschwarzerabe "For show?" Kimchi is fermented and it can be stored for MONTHS. The process of making kimchi is tedious. You don't want to do it every week. 😅 Besides, a lot of Korean homes own 김치냉장고 (Kimchi refrigerator - but we've been storing other produce and meat as well) where these huge jars can easily fit.
@@dereineschwarzerabefor show? There’s recipes for smaller batch if you look for it. I did found it because I did look around recipes to make one. After you made it for few times you can adjust the ingredients for your liking and if it's too much you can share it with anyone. “For show” is stupid. Obviously they made a lot to feed their whole family. Traditionally, people do sharing food with everyone and anyone.
@@dereineschwarzerabe if you truly believe making big batches of kimchi is just for show, you're clearly uneducated about the culture and history of kimchi
@@HT-pl8dujust wanna spread a bit more accuracy here: salt is required for fermentation, fish sauce is a fermenting product and can continue fermenting when reintroduced to food (sugar). salt is a stabilizer, sugar is food and essentially ANY product that derives from fermentation can be revived to continue ferment if the yeast hasnt been killed (alcohol and vinegar being the most commonly used to end fermentation)
The rice helped break down and ferment the mom version quicker. Leave Nara's out for a few more days and once the food cooties have done their job, it'll be better for sure. The funk from the shrimp also goes a long way in adding that punch of umami. The ahjumma squat only works when you're wearing arm covers and a reflective face visor to protect yourself from the sun as you mix it all in a plastic bath tub in the back yard. Bonus +10 funk if you have a perm at the time of mixing.
I didn’t know until I was an adult living on my own that people actually paid & ate store bought kimchi on a regular basis. Blissfully unaware child eating my mom’s, my aunt’s, my grandmother’s, church ladies’ kimchi my entire life. Almost cried after trying every jar in my local store and realizing I have to learn to make my own now or eat the premade ones forever.
@@letsdoodlesomethinghome3404 same, I just cooked kimchi fried rice with to finish the jar and never bought again...I'm not korean but even the one from restaurants taste better
@@taschak3889 Well, the issue might be due to the difference of ingredients, different preferences in taste, or it could be DNA causing the issue. Genetic differences do affect taste and smell of an individual.
When I saw that you were unhappy with your result, I was thinking “let it sit, sis!“ Honestly, my kimchi comes out pretty well all the time now… But the beginning it definitely needed to feement before it tasted really good. Now I have it where I can eat my fresh and fermented kimchi and it tastes good! Lol! Now that it’s been some time, I hope yours tastes good!
Good try and it's a good learning lesson. It takes a while to learn how to make those really good recipes that are family favorites and/or hand-me-down recipes. It took me about 10 years to finally get my cornbread dressing to taste like my mom's and I was so proud after so many years of trying. You'll get better each time and then put your own spin on it.
Nara’s recipe is more what I use for day of kimchi when I’m not fermenting. Instead of apple juice I use Asian pear and I use miso instead of the rice and salted shrimp.
also one time my korean friends mom made us turnip kimchi and my mom put it in the back of our fridge so it ended up fermenting for like 6 months before we ate it and i def think that the longer it ferments, the better it tastes. but it was also so spicy that my ears were throbbing
I finally converted my mom to eating kimchi and this reminded me of her the other day. One of the instructors I used to work with was from Korea and she taught me to make kimchi myself since I had tried before. We also have a local Korean market to get fresh made etc. I moved out though and so I'm not there to make it for us to share and she didn't like getting it from the market because she didn't eat it fast enough, so she bought American grocery kind... her face when she tried it was just about the same! She was like... what is this... Not that American style is bad, but just not the same at all if you get used to homemade Korean style.
The paste your family use is what I’m more familiar with. It is much tastier than the way Nara made hers, but I’ve made similar kimchi if I wanted something quick.
I can’t find Korean ingredients in my country and I’ve been dying to make kimchi. What kind of chili are the chili flakes, and how can I make my own shrimp paste? Also, can I use any rice or does it have to be a specific variety of rice? The apple juice is home made or from concentrate? Is the sugar regular sugarcane granulated sugar? Any advice would be much appreciated!
You remind me so much of me some years ago. I saw kimchi on the internet and wanted to try it so badly, but there was none to buy and I was kinda intimidated by all the steps and ingriedients needed. Finally I tried and since then I adjusted the recipe to my taste. And I read a lot about kimchi, too. Rice isn't always used, but if it is, then in various ways. I saw recipes saying you need to buy special rice flour and cook kind of pudding / sauce with it. It was tedious, harder than cooking regular pudding using potato starch. I thought of simplifying the process by blending cooked rice, but never tried it, since I learnt meanwhile kimchi without rice is authentic, too. And now I see she just blended cooked rice. I'd say any white rice you can access should be good. Rice ferments quickly, so it speeds up the process. You should buy Korean chili flakes, gochugaru, but I also had success with other chili flakes, Chinese and others. Though, I have to say, gochugaru is the best. If you cannot access chili flakes, chili powder will do, but it will change the look of your kimchi. Also, gochugaru is more aromatic and not that hot (it is still hot, but idk, maybe level of Cashmere chili? At least Cashmere chili is also not that hot, but has a lot of aroma and vibrant red colour - but it's powder), so depending on what you end up using and your spice tolerance you may need to adjust it. If you wanna kimchi look, but no spice tolerance, you can add sweet paprika powder. If you don't care about red kimchi, look for recipes for white kimchi, it's not hot. I prefer regular kimchi. Btw kimchi is in Korea made of various things, but the one made with napa cabbage is known outside Korea as THE kimchi. Shrimp paste. I don't eat animal produce, I can't help you much on this one, the recipes I saw called for fish sauce, but the creator (Maangchi) said one can use soy sauce instead and that's what I'm doing. Since then I learnt both ways of making kimchi are authentic, every family has their own recpie anyway, and the families living in regions near the ocean / sea add fish sauce and / or shrips paste, while inland regions don't. The original recipe called for nashi pear, but I also saw people using regular pears or apples, or other fruit (or fruit juice), it called also for some sugar, next to fruit or instead. I added it only to my very first recipe. The kimchi was a bit sweet, to much for my taste, so I omit this one completely. I love all salty, hot, sour foods, but sweet not really. If you care for it to be authentic, you should look for authentic recipes (Maangchi is the biggest out there and has sunny personality, you'll easily find her) and get authentic products, even if from abroad. But if you don't, I think it's still doable and you should give it a try and then adjust the recipe to your liking. I regret a bit I waited, there was no reason to wait. And meanwhile in my country I can buy kimchi in many stores, some from Korea, some made by local people, idk how it tastes, but I look at ingredients list and if there's any animal product, it's only fish sauce. Or nothing like that (I guess they are on bugdet?) and I can eat it. More often I can find kimchi that has no animal products, but I still don't buy it. I mean, I would to try and taste, and see if I like any storebought kimchi, but these are expensive, because exotic, while I can make my own cheaper and it's already adjusted to my liking. If you need any more info, feel free to ask. I can answer it, I can describe mmy way of making kimchi, I love food and talking about it, but I also wanna be transparent, I'm not Korean and I think for more authenticity you better visit Korean youtubers / bloggers (Maangchi has both, yt and website btw) and (if needed) adjust later the recipe to what you actually like.
@@vanillablossom Thank you!! I live in Central America, and the Korean community in my country is very small. Still, I’ll see if I can find gochugaru. Otherwise, I think I can use dry Chile de Árbol (it’s a Mexican red chile, very spicy) or Chinese red dry chilies. Most of the kimchi recipes I’ve read are extremely complicated and require many ingredients I can’t get, from gochujang to sticky rice flour, shrimp paste or fish flakes, Asian pears, Korean soy sauce, and I don’t know how many other things. It is disheartening. That’s why this simpler method caught my attention. Your advice is extremely helpful, thank you! Please, if you have the time and the inclination, please share your recipe and techniques with me. Thanks again!
@@TheCatWitch63 I live in Europe and in my country we don't have Korean community at all (not that I'm aware of), only Vietnamese and in city far away from me. I'm not from that part of Europe most think when they hear Europe (so no Western Europe like Spain, France, Germany, UK, nor Northern countries like Scandinavian ones), but we do have Chinese, Japanese, Indian ingredients and we can also buy them online, so I think I have quite good access to exotic foods, maybe it's not excellent, but it is good. So, first, the most important thing, cabbage. We don't have Korean napa cabbage, which is huge, but in almost every store I can buy Chinese cabbage, which is smaller. I do not cut it in quarters, just cut off the base and starting at the base I cut whole cabbage in slices, first thinner likke 2-3 cm, then towards the top bigger like 5-7 cm and the last part / the ends is 10 cm, because the further you go, the more of actual leaf you have, so I cut it thinner where the stem is the majority and bigger with the leaf. You can use also other "soft cabbages" (as opposed to "hard cabbages", like white cabbage, savoy cabbage, which have less water content, ferment longer and are better shredded, these are used for sauerkraut, I don't recommend them for kimchi), like bok choy aka pak choi, Koreans also use other leafy greens from cabbage family, mustard greens etc., I made kimchi with Swiss chard, dandelion leaves, other leaves, but ultimately my favourite was with Chinese cabbage. So if you cannot access napa cabbage nor Chinese cabbage, but have some typical for your country plant from cabbage family (brassicae in latin), it should work as well. Just I don't recommend savoy cabbage (as much as I love it in any other dish, it's not good for fermenting imho) nor kale (at least regular kale, maybe the summer one aka Toscana kale will do, idk, I know it's different, but I didn't use it, it's not common where I live), because regular kale gets very punchy when fermented. Swiss chard wasn't a success for me, either. I'd rather stick to Chinese cabbage, if napa cannage isn't available, if I were you. We also don't have here Korean radishes, but I can buy Japanese daikon (which again is not as wide / thick as Korean ones, but will do), or any long white radish, once I even used radishes typical for my country, red small round ones. We also have apple sized round radishes with black or white skin, they aren't hot, rather kinda sweet, I read once about Mexican jicama and I imagine they are similar to it. I've used them, too. The best radish would be long white, Japanese daikon style. Carrots, what surprised me in recipes in this video is lack of carrots. Maangchi uses them. But I guess I don't need to elaborate on carrots, you've them. But I wanna share something else here. The recipes say to cut the cabbage, salt it and then to add radishes and carrots with the sauce. I do not do that. Also, recipes vary, if they wanna you to use a lot of salt, you need to wash it out later. The more salt you use, the shorter you wait for the next step. But this is wasteful imo, so I salt cabbage (mixed with radish and carrot) not that much, leave it for more hours and then collect the juices (I salt it dry, not add water), since they are good, too. I reduce salt amount and I think in my next batch I'll add as much salt to not wash the vegetables at all. For the sauce I blend ginger, garlic, I'm not big fan of fermented onions, garlic is tastier, but sometimes I add an onion to bulk up the sauce (I thought I had enough ginger and garlic at home, but I didn't, so I added an onion for bulk, recently I also added sour apple, it's apple season, a lot of apples everywhere, it was also to bulk the sauce), a lot of chili flakes, soy sauce (Vietnamese soy sauce is common in my country, now also Japanese Kikkoman, but I grew up with Vietnamese soy sauce and certain brand is my favourite, now I buy also Chinese soy sauce cus it's cheaper and it's okay too, just pay attention, it shouldn't be Indonesian sweet soy sauce - or maybe it actually could be, just the result would be sweet), blend it, if the sauce is too dry, I add the juices that I collected from salting. The sauce is quite homogenous, blended, so separately I add chopped chives or scallions (one should have Korean chives called buchu, but if you don't, use chives or scallions or even young leeks, just whatever leafy from this plant family), mix everything and if it appears too thick, I can add the juices collected after salting. The kimchi is very pretty, red with some white, orange, green (the green isn't as pretty after it's fermented, sadly). It tastes great fresh, when I'm packing it into jars, partially fermented, fully fermented, literally at every time of preparing kimchi it tastes great. Fresh kimchi isn't fermented, so it's more like a salad, but it's already delicious, just then it gets sour (ofc tasty, something going sour is some bad idiom in English, but I didn't mean that, we are talking about fermenting things and making them sour on purpose). Measurements: for one Chinese cabbage I use one long daikon and 2-3 carrots (it depends on if they are medium or big), about 10 cm of ginger root, 2-3 heads of garlic, at least a cup of chili flakes, idk how much soy sauce, salt, the further I go, the harder it's to say exact measurements, I'm not even sure about chili flakes, I just add it till it looks right, red enough. For some people even gochugaru is too spicy, for me it's not, but there are people who find red bell pepper spicy, so. If whatever chili flakes you have on hand are too hot, you can use some paprika powder instead of part of the hot flakes, I think the red colour of the kimchi is important. I think some people (probably mostly Koreans) can tell after reading this recipe, it's not authentic. But it's okay for me. I read that there were some Koreans who migrated to Russia and they used only carrots for their kimchi, because it's all they had and it's now weird type of kimchi, but made by Koreans, so still authentic, I guess? But also out of necessity they used what they had. Or I read that people from Ukraine or Poland, who migrated to China, made borsht soup of tomatoes, because they didn't have red beets. It sounds like big swap and the taste must be very different, but it's again what they has access to, so I think it's still valid, albeit weird. I view kimchi more like instructions, idea itself rather than recipe set in stone, so oI swap some ingredients for what I have access to, though I admit Korean chili flakes gochugaru are the best. I think Korean radish or napa cabbage would be also better than Chinese cabbage and daikon, but I use what I can. About the idea thing - there's German youtuber Andong, he has some Chinese background and grandparents living somewhere in Russia, Siberia? I don't remember. But you can easily find him. And he made ramen, he adhered to the idea of ramen, what are steps, what are elements of ramen, but he made German ramen, using typically German ingredients for each of the elements of assembling a bowl of ramen soup. It's weird, because it's so different from Japanese ramen (then again, ramen in Japan is very local dish, different in each region, city, each ramen shop), but it's conform with the rules and he achieved something. You can find and watch it. And this is I think cooking is about, the idea, the elements, techniques - and the ingredients you get should adhere to the rules to become elements (like in kimchi your elements would be chopped vegetables with cabbage and radish and carrot as the most important ones, and the sauce with ginger, garlic, chili flakes as the other important), but the details vary and depend on where you live, what you have access to. As you might've guessed by now, I love food and talking about food, and preparing food, and eating it. And thinking of it. Also: you wrote gochujang. You mean gochugaru, I hope. Gochujang is fermented soy and chili paste and it's not added to kimchi (at least that's what many Koreans say and I never added it to kimchi either), gochugaru is Korean chili flakes and it is added to kimchi - a lot of it. Do not confuse these two. When I prepare some food / dish for the first time, I do all I can to make it authentic, then I change it to my possibilities and taste (I like my kimchi gingery and garlicky, not really oniony and not sweet) and I think it's okay. Don't feel indtimidated nor discouraged. Prepare tasty foods and have fun!
shrimp paste js literally impossible to make😢 but maybe you can try a local chinese store if they have it. chilli is a specific korean kind that can be at best found at a chinese market as well. lookup gochugaru. cayenne pepper or or vietnamese chilli can not replace gochugaru. white rice is preferable, but any type of rice that can be made sticky is okay. blended apple can replace apple juice its better that way.
I think with regards to a Gochugaru substitute, you ideally want seedless, very red, not too spicy chili powder or flakes. Depending on where you live, if you can source Kashmiri chili, that would work as it’s spicy but not too spicy and very colourful. Other than that try even some red paprika with a dash of cayenne for heat, possibly mix in a little smoked paprika if you have it. In Latin America I would try using Guajillo chillies. Basically you want a sweet slightly smoky taste with mild to medium spice levels.
i feel like there is not enough sugar in nara’s recipe, which is fine if u want low sugar, but it WILL effect the flavour since kimchi by nature has high sugar ingredients between the fruit and raw sugar, especially this one since it has fruit juice added to it, so the sugar would help the fermentation process and add more flavour for sure
I don’t have a Korean mom, aunt, mil, etc. to make kimchi for me. I make my own. I once bought it at the store (not Korean) and realized mine was better.
My dad actually makes kimchi like Nora does. It has a different taste, but it’s really good. The trick is that you really need to let it get to the sour stage. Because of the lack of any fermentation jumpstart, it takes longer. I usually go about two weeks before I can crack into one.
No contest your mom's is going to win. I love watching Korean cooking channels very ASMR. They all make their kimchi the same as your mom. Authenticity wins every time.
yeah, keep going, you got it! my fist kimchi tries were very weird and not correct, and now i feel like i can make a solid one! fresh kimchi and aged kimchi are good in different ways sometimes.
It’s so fun to make it yourself! I got addicted to making it during the pandemic and I started making so much just to keep my family fed. Until it made sense to start selling it to my friends. They were happy to pay me 20 dollars for a huge jar that I would deliver to their house. I made enough to eat kimchi for free
My favorite kimchi s my mom's, which I found out was actually my grandma's recipe. I love kimchi and grew up in Seoul.My mom and grandma's version is vegan and super delicious. I sometimes get kimchi from the store that tastes too briny, so I love my mom's version more.
kimchi has such a potent smell bangchan i can only imagine wearing casual clothing or not so cute clothing... idk how nara manage to look pretty while mixing and coating the cabbage 😂😂
You want to use like a 1cm slice of ginger about two thumbs width for each cabbage, also if i dont use rice paste for kimchi i just use it as geotjori and don't ferment it.
I add grated Asian pear or apple. 8:10. Omg Jisoo Kim is a treasure. I love that moment of "It smell more like kimchi" 8:49 And who had a kimchi fridge 😅 I want one.
Yes I that's where all my "not-that-good" kimchi ends up. I just let it ferment and use up in soups and stews. It's easier to mask subpar taste with more flavors on top.
I think with Nara's recipe its more on giving mild taste and smell since I guess maybe not everyone in their household is custom to that taste of kimchi so basically catering to an American style pallet than of real authentic tasting Kimchi. I made the same kimchi similar to hers since my family doesn't like that strong kick and it does get better with more days of fermentation. I guess if your using her recipe just make a small batch like half of that Napa Cabbage just like I did so if things went south it won't be much of waste XD
Kimchi is a fermented food is normal that have a Iugh small and be a little liquid. I will not name one a fermented food but maybe have a good light sabor.
I know what you mean it’s crazy how I emotionally drain myself to the point were I feel like I have worked hard labor all day my body hurts or maybe I have anemia
I’m happy you tried both, and you know, not everything can be a winner….but IN MY OPINION JUST FROM WATCHING YOUR VIDEO, I think the 어머니의 김치 LOOKED exactly like the kimchi I would regularly eat in Korea. It had the right color and amount of juice(?)/sauce(?)-it just looked like what I know good kimchi to be. No hate on the other, just saying what I think. But I will also say, I have been struggling to find good kimchi because I bought a chinese brand kimchi from my local 중국 가게 and ALTHOUGH I made my Korean friends try it and they said it was good and they ate it, IDK I still think it doesn’t taste as good as the 한국 김치 I have had.
I am on Team MOM!! Your mom is a superstar 😎🤩🤩🤩🤩🤩🤩😎 these two recipes are not comparable. She is like 10 times cooler then Nara Smith😎🤩. The real authentic down to earth chill cooking wins!🥳🎉🥳 I recommend everyone goes and asks their mom/grandma/aunt or whoever to teach them one traditional recipe from their culture. Moms are Goldmines of wisdom.🥰
Hi! Can anyone recommend me good quality store bought Kimchi(brand?)? Im from central europe and I was always wondering how does it taste, if its really spicy, but I do not want to waste ingredients or food in general making something I might not like 😅 Or buying them and never using them again
I think the problem here is time. Kimchi is a fermented food. Different recipes will need different times to properly develop. Your Mom's recipe will ferment more quickly. You might want to skim her videos and see how long she leaves hers out normally.
My kimchi is going on 10 days in the fridge after 2 days on the counter...i can't wait to crack that container open! On Nara's kimchi it didnt have enough sugars to feed the good bacteria. Besides the granulated sugar the apple juice wasn't going to be enough. Good fermentation produces liquid so your Mom's was the one to beat.
Fish oil and shrimp paste add a savoury note to your kimchi- however there are all kinds of ways to create that flavour depth without it being fishy!! I recommend something that is also fermented- as a vegetarian I often will use mushroom pastes or sometimes even daenjung (korean fermented soy bean paste)
One thing I learned when I started asking my grandparents for recipes is that if possible go and watch them make it. Some times they have made something so many times they kinda forget steps or ingredients in the written recipes.
I heard someone just the other day saying that her grandma omits essential ingredients on purpose, so if you want yours to taste just like hers you HAVE to visit and watch her making it. Which I don't like as a tactic, but I can understand if you're old and lonely and don't get enough visitors.
My moms recipes where a little bit of this and that and cook until done. “Mom how much” MOM more or less or just a little bit 😂 literally had to stand there and watch
@@Rose-jz6sx Some older people are vicious and prideful like that. They'd rather let their knowledge go to the grave with them instead of preserving it properly.
Nara 방식은 숙성해서 먹는것보다는 바로 먹는게 더 맛있는 방법인것같아요! 겉절이 김치 같아보여요
A handful is a measurement for them.
The shrimp paste is a huge flavor changer. It makes total sense.
I love adding that to my kimchi. It really takes it to that irresistible level, for me.
Too bad there are no stores near me where I have access to it.😢
My family uses shrimp paste. I live and die by it.
@@SkytheFatalis We buy it in half kilo tubs. It goes in everything.
I’m deathly allergic to shellfish is there anything I can use to substitute it
@@brian0902 Fish sauce is made with anchovies and is also a traditional ingredient, so you could use that. But if you want to stay away from fish altogether, you can try using soy sauce.
It didn't occur to me until I watched this video that you could make a *small* batch of homemade kimchi. All the homemade kimchi videos make it in huge tubs. That's why I never tried.
That's the case for a lot of food recipe videos online. Aside from these people usually living with someone else, it is also a lot more visually appealing and interesting. It's very similar how most of them use fresh produce only with everything, even though using frozen or jarred ingredients works just fine. It's all about show!
@@dereineschwarzerabe "For show?" Kimchi is fermented and it can be stored for MONTHS. The process of making kimchi is tedious. You don't want to do it every week. 😅 Besides, a lot of Korean homes own 김치냉장고 (Kimchi refrigerator - but we've been storing other produce and meat as well) where these huge jars can easily fit.
@@louise9489 Some people only have very limited fridge space. European fridge are very small big ones cost a fortune 🥲
@@dereineschwarzerabefor show? There’s recipes for smaller batch if you look for it. I did found it because I did look around recipes to make one. After you made it for few times you can adjust the ingredients for your liking and if it's too much you can share it with anyone. “For show” is stupid. Obviously they made a lot to feed their whole family. Traditionally, people do sharing food with everyone and anyone.
@@dereineschwarzerabe if you truly believe making big batches of kimchi is just for show, you're clearly uneducated about the culture and history of kimchi
Nara’s having no way to ferment it further is definitely what would hold it back. It’s more of a marinated Napa salad
fish sauce
@rasvapurkki6294 fish sauce is mostly salt which inhibits fermentation. Sugar or starch (like rice) is what's used up in the fermenting process.
@@HT-pl8dujust wanna spread a bit more accuracy here: salt is required for fermentation, fish sauce is a fermenting product and can continue fermenting when reintroduced to food (sugar). salt is a stabilizer, sugar is food and essentially ANY product that derives from fermentation can be revived to continue ferment if the yeast hasnt been killed (alcohol and vinegar being the most commonly used to end fermentation)
The rice helped break down and ferment the mom version quicker. Leave Nara's out for a few more days and once the food cooties have done their job, it'll be better for sure. The funk from the shrimp also goes a long way in adding that punch of umami. The ahjumma squat only works when you're wearing arm covers and a reflective face visor to protect yourself from the sun as you mix it all in a plastic bath tub in the back yard. Bonus +10 funk if you have a perm at the time of mixing.
Food cooties. 😂
Wow I'm surprised the rice helped so much compared to just sugar
Food cooties 😂 omg 💀
@@xxLadyMystraxx HAHAHA
STOP WITH THE PERM AHAHAHAHAHA
My mom's kimchi recipe is to buy it at the store like a normal person
Me the last ten years lol
I didn’t know until I was an adult living on my own that people actually paid & ate store bought kimchi on a regular basis.
Blissfully unaware child eating my mom’s, my aunt’s, my grandmother’s, church ladies’ kimchi my entire life. Almost cried after trying every jar in my local store and realizing I have to learn to make my own now or eat the premade ones forever.
@@XxrazorxmintxXhow’s that going?!
@@XxrazorxmintxXI don’t like pre-made, always too sour or smth.. 😢
@@letsdoodlesomethinghome3404 same, I just cooked kimchi fried rice with to finish the jar and never bought again...I'm not korean but even the one from restaurants taste better
I'm so happy the Korean Mom Kimchi won!!! Nobody beats mom at cooking.
I use Maangchi's kimchi recipe. as long as the kimchi tastes good, doesn't really matter if it's authentic or not.
I tried her recipe, but it didn't taste good... I will try it again, maybe I did Something wrong?😅
@@taschak3889 Well, the issue might be due to the difference of ingredients, different preferences in taste, or it could be DNA causing the issue. Genetic differences do affect taste and smell of an individual.
I love Mangchi!! I do her Kongnumulguk for brekky at least once a month!
Maangchi is the GOAT. Absolutely love her and her recipes.
Me too
When I saw that you were unhappy with your result, I was thinking “let it sit, sis!“ Honestly, my kimchi comes out pretty well all the time now… But the beginning it definitely needed to feement before it tasted really good. Now I have it where I can eat my fresh and fermented kimchi and it tastes good! Lol! Now that it’s been some time, I hope yours tastes good!
No floral pants?! 😂 you’re amazing. Great video. Respectful and funny
Good try and it's a good learning lesson. It takes a while to learn how to make those really good recipes that are family favorites and/or hand-me-down recipes. It took me about 10 years to finally get my cornbread dressing to taste like my mom's and I was so proud after so many years of trying. You'll get better each time and then put your own spin on it.
Nara’s recipe is more what I use for day of kimchi when I’m not fermenting. Instead of apple juice I use Asian pear and I use miso instead of the rice and salted shrimp.
Miso?????????
You should ADD some of the juice from the Mom's Kimchi to the Nara's Kimchi to help it.
I always found authentic Korean Kimchi was too strong for my liken so I will try Nara’s recipe if it’s more mild.
You know, I was thinking that too and was going to suggest for people who like milder kimchi to try hers!
It's more MID that's for sure.
also one time my korean friends mom made us turnip kimchi and my mom put it in the back of our fridge so it ended up fermenting for like 6 months before we ate it and i def think that the longer it ferments, the better it tastes. but it was also so spicy that my ears were throbbing
I finally converted my mom to eating kimchi and this reminded me of her the other day. One of the instructors I used to work with was from Korea and she taught me to make kimchi myself since I had tried before. We also have a local Korean market to get fresh made etc.
I moved out though and so I'm not there to make it for us to share and she didn't like getting it from the market because she didn't eat it fast enough, so she bought American grocery kind... her face when she tried it was just about the same! She was like... what is this...
Not that American style is bad, but just not the same at all if you get used to homemade Korean style.
Leftover rice is a game changer in my opinion. Lot quicker than making the porridge with the rice flour and water.
The paste your family use is what I’m more familiar with. It is much tastier than the way Nara made hers, but I’ve made similar kimchi if I wanted something quick.
Its really nice to see everybody backing you up! Disappointed at first but determined!
Aww ❤ Don’t get down on yourself!! The very fact you gave it your best is what’s important! Great things take time!! ❤
love this video so much ❤😂😂😂 the intro is the best
I can’t find Korean ingredients in my country and I’ve been dying to make kimchi. What kind of chili are the chili flakes, and how can I make my own shrimp paste? Also, can I use any rice or does it have to be a specific variety of rice? The apple juice is home made or from concentrate? Is the sugar regular sugarcane granulated sugar? Any advice would be much appreciated!
You remind me so much of me some years ago. I saw kimchi on the internet and wanted to try it so badly, but there was none to buy and I was kinda intimidated by all the steps and ingriedients needed. Finally I tried and since then I adjusted the recipe to my taste. And I read a lot about kimchi, too.
Rice isn't always used, but if it is, then in various ways. I saw recipes saying you need to buy special rice flour and cook kind of pudding / sauce with it. It was tedious, harder than cooking regular pudding using potato starch. I thought of simplifying the process by blending cooked rice, but never tried it, since I learnt meanwhile kimchi without rice is authentic, too. And now I see she just blended cooked rice. I'd say any white rice you can access should be good. Rice ferments quickly, so it speeds up the process.
You should buy Korean chili flakes, gochugaru, but I also had success with other chili flakes, Chinese and others. Though, I have to say, gochugaru is the best. If you cannot access chili flakes, chili powder will do, but it will change the look of your kimchi. Also, gochugaru is more aromatic and not that hot (it is still hot, but idk, maybe level of Cashmere chili? At least Cashmere chili is also not that hot, but has a lot of aroma and vibrant red colour - but it's powder), so depending on what you end up using and your spice tolerance you may need to adjust it. If you wanna kimchi look, but no spice tolerance, you can add sweet paprika powder. If you don't care about red kimchi, look for recipes for white kimchi, it's not hot. I prefer regular kimchi. Btw kimchi is in Korea made of various things, but the one made with napa cabbage is known outside Korea as THE kimchi.
Shrimp paste. I don't eat animal produce, I can't help you much on this one, the recipes I saw called for fish sauce, but the creator (Maangchi) said one can use soy sauce instead and that's what I'm doing. Since then I learnt both ways of making kimchi are authentic, every family has their own recpie anyway, and the families living in regions near the ocean / sea add fish sauce and / or shrips paste, while inland regions don't.
The original recipe called for nashi pear, but I also saw people using regular pears or apples, or other fruit (or fruit juice), it called also for some sugar, next to fruit or instead. I added it only to my very first recipe. The kimchi was a bit sweet, to much for my taste, so I omit this one completely. I love all salty, hot, sour foods, but sweet not really.
If you care for it to be authentic, you should look for authentic recipes (Maangchi is the biggest out there and has sunny personality, you'll easily find her) and get authentic products, even if from abroad. But if you don't, I think it's still doable and you should give it a try and then adjust the recipe to your liking. I regret a bit I waited, there was no reason to wait. And meanwhile in my country I can buy kimchi in many stores, some from Korea, some made by local people, idk how it tastes, but I look at ingredients list and if there's any animal product, it's only fish sauce. Or nothing like that (I guess they are on bugdet?) and I can eat it. More often I can find kimchi that has no animal products, but I still don't buy it. I mean, I would to try and taste, and see if I like any storebought kimchi, but these are expensive, because exotic, while I can make my own cheaper and it's already adjusted to my liking.
If you need any more info, feel free to ask. I can answer it, I can describe mmy way of making kimchi, I love food and talking about it, but I also wanna be transparent, I'm not Korean and I think for more authenticity you better visit Korean youtubers / bloggers (Maangchi has both, yt and website btw) and (if needed) adjust later the recipe to what you actually like.
@@vanillablossom Thank you!! I live in Central America, and the Korean community in my country is very small. Still, I’ll see if I can find gochugaru. Otherwise, I think I can use dry Chile de Árbol (it’s a Mexican red chile, very spicy) or Chinese red dry chilies. Most of the kimchi recipes I’ve read are extremely complicated and require many ingredients I can’t get, from gochujang to sticky rice flour, shrimp paste or fish flakes, Asian pears, Korean soy sauce, and I don’t know how many other things. It is disheartening. That’s why this simpler method caught my attention. Your advice is extremely helpful, thank you! Please, if you have the time and the inclination, please share your recipe and techniques with me. Thanks again!
@@TheCatWitch63 I live in Europe and in my country we don't have Korean community at all (not that I'm aware of), only Vietnamese and in city far away from me. I'm not from that part of Europe most think when they hear Europe (so no Western Europe like Spain, France, Germany, UK, nor Northern countries like Scandinavian ones), but we do have Chinese, Japanese, Indian ingredients and we can also buy them online, so I think I have quite good access to exotic foods, maybe it's not excellent, but it is good.
So, first, the most important thing, cabbage. We don't have Korean napa cabbage, which is huge, but in almost every store I can buy Chinese cabbage, which is smaller. I do not cut it in quarters, just cut off the base and starting at the base I cut whole cabbage in slices, first thinner likke 2-3 cm, then towards the top bigger like 5-7 cm and the last part / the ends is 10 cm, because the further you go, the more of actual leaf you have, so I cut it thinner where the stem is the majority and bigger with the leaf. You can use also other "soft cabbages" (as opposed to "hard cabbages", like white cabbage, savoy cabbage, which have less water content, ferment longer and are better shredded, these are used for sauerkraut, I don't recommend them for kimchi), like bok choy aka pak choi, Koreans also use other leafy greens from cabbage family, mustard greens etc., I made kimchi with Swiss chard, dandelion leaves, other leaves, but ultimately my favourite was with Chinese cabbage. So if you cannot access napa cabbage nor Chinese cabbage, but have some typical for your country plant from cabbage family (brassicae in latin), it should work as well. Just I don't recommend savoy cabbage (as much as I love it in any other dish, it's not good for fermenting imho) nor kale (at least regular kale, maybe the summer one aka Toscana kale will do, idk, I know it's different, but I didn't use it, it's not common where I live), because regular kale gets very punchy when fermented. Swiss chard wasn't a success for me, either. I'd rather stick to Chinese cabbage, if napa cannage isn't available, if I were you.
We also don't have here Korean radishes, but I can buy Japanese daikon (which again is not as wide / thick as Korean ones, but will do), or any long white radish, once I even used radishes typical for my country, red small round ones. We also have apple sized round radishes with black or white skin, they aren't hot, rather kinda sweet, I read once about Mexican jicama and I imagine they are similar to it. I've used them, too. The best radish would be long white, Japanese daikon style.
Carrots, what surprised me in recipes in this video is lack of carrots. Maangchi uses them. But I guess I don't need to elaborate on carrots, you've them. But I wanna share something else here. The recipes say to cut the cabbage, salt it and then to add radishes and carrots with the sauce. I do not do that. Also, recipes vary, if they wanna you to use a lot of salt, you need to wash it out later. The more salt you use, the shorter you wait for the next step. But this is wasteful imo, so I salt cabbage (mixed with radish and carrot) not that much, leave it for more hours and then collect the juices (I salt it dry, not add water), since they are good, too. I reduce salt amount and I think in my next batch I'll add as much salt to not wash the vegetables at all.
For the sauce I blend ginger, garlic, I'm not big fan of fermented onions, garlic is tastier, but sometimes I add an onion to bulk up the sauce (I thought I had enough ginger and garlic at home, but I didn't, so I added an onion for bulk, recently I also added sour apple, it's apple season, a lot of apples everywhere, it was also to bulk the sauce), a lot of chili flakes, soy sauce (Vietnamese soy sauce is common in my country, now also Japanese Kikkoman, but I grew up with Vietnamese soy sauce and certain brand is my favourite, now I buy also Chinese soy sauce cus it's cheaper and it's okay too, just pay attention, it shouldn't be Indonesian sweet soy sauce - or maybe it actually could be, just the result would be sweet), blend it, if the sauce is too dry, I add the juices that I collected from salting. The sauce is quite homogenous, blended, so separately I add chopped chives or scallions (one should have Korean chives called buchu, but if you don't, use chives or scallions or even young leeks, just whatever leafy from this plant family), mix everything and if it appears too thick, I can add the juices collected after salting. The kimchi is very pretty, red with some white, orange, green (the green isn't as pretty after it's fermented, sadly). It tastes great fresh, when I'm packing it into jars, partially fermented, fully fermented, literally at every time of preparing kimchi it tastes great. Fresh kimchi isn't fermented, so it's more like a salad, but it's already delicious, just then it gets sour (ofc tasty, something going sour is some bad idiom in English, but I didn't mean that, we are talking about fermenting things and making them sour on purpose).
Measurements: for one Chinese cabbage I use one long daikon and 2-3 carrots (it depends on if they are medium or big), about 10 cm of ginger root, 2-3 heads of garlic, at least a cup of chili flakes, idk how much soy sauce, salt, the further I go, the harder it's to say exact measurements, I'm not even sure about chili flakes, I just add it till it looks right, red enough. For some people even gochugaru is too spicy, for me it's not, but there are people who find red bell pepper spicy, so. If whatever chili flakes you have on hand are too hot, you can use some paprika powder instead of part of the hot flakes, I think the red colour of the kimchi is important.
I think some people (probably mostly Koreans) can tell after reading this recipe, it's not authentic. But it's okay for me. I read that there were some Koreans who migrated to Russia and they used only carrots for their kimchi, because it's all they had and it's now weird type of kimchi, but made by Koreans, so still authentic, I guess? But also out of necessity they used what they had. Or I read that people from Ukraine or Poland, who migrated to China, made borsht soup of tomatoes, because they didn't have red beets. It sounds like big swap and the taste must be very different, but it's again what they has access to, so I think it's still valid, albeit weird. I view kimchi more like instructions, idea itself rather than recipe set in stone, so oI swap some ingredients for what I have access to, though I admit Korean chili flakes gochugaru are the best. I think Korean radish or napa cabbage would be also better than Chinese cabbage and daikon, but I use what I can. About the idea thing - there's German youtuber Andong, he has some Chinese background and grandparents living somewhere in Russia, Siberia? I don't remember. But you can easily find him. And he made ramen, he adhered to the idea of ramen, what are steps, what are elements of ramen, but he made German ramen, using typically German ingredients for each of the elements of assembling a bowl of ramen soup. It's weird, because it's so different from Japanese ramen (then again, ramen in Japan is very local dish, different in each region, city, each ramen shop), but it's conform with the rules and he achieved something. You can find and watch it. And this is I think cooking is about, the idea, the elements, techniques - and the ingredients you get should adhere to the rules to become elements (like in kimchi your elements would be chopped vegetables with cabbage and radish and carrot as the most important ones, and the sauce with ginger, garlic, chili flakes as the other important), but the details vary and depend on where you live, what you have access to.
As you might've guessed by now, I love food and talking about food, and preparing food, and eating it. And thinking of it.
Also: you wrote gochujang. You mean gochugaru, I hope. Gochujang is fermented soy and chili paste and it's not added to kimchi (at least that's what many Koreans say and I never added it to kimchi either), gochugaru is Korean chili flakes and it is added to kimchi - a lot of it. Do not confuse these two.
When I prepare some food / dish for the first time, I do all I can to make it authentic, then I change it to my possibilities and taste (I like my kimchi gingery and garlicky, not really oniony and not sweet) and I think it's okay. Don't feel indtimidated nor discouraged. Prepare tasty foods and have fun!
shrimp paste js literally impossible to make😢 but maybe you can try a local chinese store if they have it. chilli is a specific korean kind that can be at best found at a chinese market as well. lookup gochugaru. cayenne pepper or or vietnamese chilli can not replace gochugaru. white rice is preferable, but any type of rice that can be made sticky is okay. blended apple can replace apple juice its better that way.
I think with regards to a Gochugaru substitute, you ideally want seedless, very red, not too spicy chili powder or flakes. Depending on where you live, if you can source Kashmiri chili, that would work as it’s spicy but not too spicy and very colourful. Other than that try even some red paprika with a dash of cayenne for heat, possibly mix in a little smoked paprika if you have it. In Latin America I would try using Guajillo chillies. Basically you want a sweet slightly smoky taste with mild to medium spice levels.
The onion and apple juice does so much heavy lifting. When I started adding onion and pear to my kimchi it brought it to the next level.
i feel like there is not enough sugar in nara’s recipe, which is fine if u want low sugar, but it WILL effect the flavour since kimchi by nature has high sugar ingredients between the fruit and raw sugar, especially this one since it has fruit juice added to it, so the sugar would help the fermentation process and add more flavour for sure
Korean mom mode is awesome
I looove the Korean morher mode switch over. ❤❤❤
when you started on korean mom kimchi, I immediately thought that it seems so much more efficient way of doing it ^^"
Queen pop off w the glam you’re beautiful no matter what
Ha! I loved the Nara impression. Your own style is more fun, though. Congratulations on making a solid kimchi!!
I don’t have a Korean mom, aunt, mil, etc. to make kimchi for me. I make my own. I once bought it at the store (not Korean) and realized mine was better.
love the candor!!
My dad actually makes kimchi like Nora does. It has a different taste, but it’s really good. The trick is that you really need to let it get to the sour stage. Because of the lack of any fermentation jumpstart, it takes longer. I usually go about two weeks before I can crack into one.
this is sooo funny hahahha. So relatable trying to replicate my mom's korean cooking and sometimes it just don't taste right
Yaaassss! I kept yelling “Be patient it needs to ferment!”
No contest your mom's is going to win. I love watching Korean cooking channels very ASMR. They all make their kimchi the same as your mom. Authenticity wins every time.
not me salivating over kimchi through my screen
yeah, keep going, you got it! my fist kimchi tries were very weird and not correct, and now i feel like i can make a solid one! fresh kimchi and aged kimchi are good in different ways sometimes.
It’s so fun to make it yourself! I got addicted to making it during the pandemic and I started making so much just to keep my family fed. Until it made sense to start selling it to my friends. They were happy to pay me 20 dollars for a huge jar that I would deliver to their house. I made enough to eat kimchi for free
i just watched you and you are so fun. thanks for making me happy.
Videos like this just make me want to try it
I’m Mexican and I did Maanchi’s, I was proud but they right….a few weeks and months, it was even freaking way better after fermentation!
Nara’s kimchi is better as geotjeori i feel like. Not enuf sugar and herbs to make it taste like anything.
I never thought to add rice to my kimchi before but will def be trying it now!
Love your vids, every time I see your new video is uploaded, I’m here❤
You have no idea what these types of comments make me feel 🥹💗 thank you so much
@@tressuni you replied, you actually replied !! Thank you so much for what you are doing ❤️
My favorite kimchi s my mom's, which I found out was actually my grandma's recipe. I love kimchi and grew up in Seoul.My mom and grandma's version is vegan and super delicious. I sometimes get kimchi from the store that tastes too briny, so I love my mom's version more.
I'm assuming that the rice and apple juice were a big starter for the fermentation process, which the Nara version lacked.
That background music during the taste test was everything
This is so funny! Thanks for sharing
HAHAHAHA NOT ME THINKING IT WAS ACTUAL MOM TILL SHE SPOKE
you made this video to entertain people on a shitty day and to make them laugh. so thank you!
🔥🔥🔥 빨강 드레스에 화장하니 완전 👍
아 .. 😂😂😂😂😂 엄마모드 ㅋㅋㅋㅋㅋㅋ
kimchi has such a potent smell bangchan i can only imagine wearing casual clothing or not so cute clothing... idk how nara manage to look pretty while mixing and coating the cabbage 😂😂
Great job!!
너무 재밌는 영상이에요. 김치를 한포기만 담을 수 있다고 생각해본적 없는데 한번 시도해 봐야겠어요 감사해요❤❤
I was distracted by your perfect skin wowww!
You want to use like a 1cm slice of ginger about two thumbs width for each cabbage, also if i dont use rice paste for kimchi i just use it as geotjori and don't ferment it.
Ok, love the video, makes me want to try making kimchi as well. But! Can we all appreciate the amazing supportive husband here ❤
wait the korean mother apron is so accurate
I’m mex-American and I make kimchi for my Mexican husband. 😂 I don’t eat it or know if it’s correct but he loves it!
Does anyone know the music name at 1:29?
No plus everyone is gate keeping
hellooo this is late i hope u will see, the song at 1:29 is called “Paris with You” by Adelyn Paik!
thank you!!! 😭@@isabellabellabellabella
Love your videos ❤like this
your... "idc" is so funny
oh, you have to have the fruit and the rice porridge at a minimum for a good kimchi. 100%. that's the fermenting fuel that gives the best flavor!
I add grated Asian pear or apple. 8:10. Omg Jisoo Kim is a treasure.
I love that moment of "It smell more like kimchi" 8:49
And who had a kimchi fridge 😅 I want one.
Omg Stephanie! I love that your channel was suggested to me
Idk if you remember we worked for the Chop Suey radio show back in college!
You could always use the Nara kimchi to make kimchijjigae later 😅
Yes I that's where all my "not-that-good" kimchi ends up. I just let it ferment and use up in soups and stews. It's easier to mask subpar taste with more flavors on top.
I love the miyako odori plate!
I think with Nara's recipe its more on giving mild taste and smell since I guess maybe not everyone in their household is custom to that taste of kimchi so basically catering to an American style pallet than of real authentic tasting Kimchi. I made the same kimchi similar to hers since my family doesn't like that strong kick and it does get better with more days of fermentation. I guess if your using her recipe just make a small batch like half of that Napa Cabbage just like I did so if things went south it won't be much of waste XD
That Kimchi STANK!!
Kimchi is a fermented food is normal that have a Iugh small and be a little liquid. I will not name one a fermented food but maybe have a good light sabor.
There is a reason why you cannot truly master a cusine unless you have a grandma helping you.
I am soo hungry now 😋 it looks so tasty 😋
even better than mama 👏🏾😍
Korean mother mode😂😂😂❤❤❤
Unrelated but you look so pretty in that dress!❤❤
HOW is putting rice in there in any way safe. it's like asking for botulism
The ingredients alone made me go "oh yeah, yours is gonna be good af." I like a lot of ginger so I'd probably really dig yours.
well now its 10 pm on a monday and i want to eat an entire jar of kimchi...
I love kimchi 🤤
I know what you mean it’s crazy how I emotionally drain myself to the point were I feel like I have worked hard labor all day my body hurts or maybe I have anemia
I’m happy you tried both, and you know, not everything can be a winner….but IN MY OPINION JUST FROM WATCHING YOUR VIDEO, I think the 어머니의 김치 LOOKED exactly like the kimchi I would regularly eat in Korea. It had the right color and amount of juice(?)/sauce(?)-it just looked like what I know good kimchi to be. No hate on the other, just saying what I think.
But I will also say, I have been struggling to find good kimchi because I bought a chinese brand kimchi from my local 중국 가게 and ALTHOUGH I made my Korean friends try it and they said it was good and they ate it, IDK I still think it doesn’t taste as good as the 한국 김치 I have had.
I am on Team MOM!! Your mom is a superstar 😎🤩🤩🤩🤩🤩🤩😎 these two recipes are not comparable. She is like 10 times cooler then Nara Smith😎🤩. The real authentic down to earth chill cooking wins!🥳🎉🥳
I recommend everyone goes and asks their mom/grandma/aunt or whoever to teach them one traditional recipe from their culture. Moms are Goldmines of wisdom.🥰
Hi! Can anyone recommend me good quality store bought Kimchi(brand?)? Im from central europe and I was always wondering how does it taste, if its really spicy, but I do not want to waste ingredients or food in general making something I might not like 😅 Or buying them and never using them again
jongga or bibigo
I think the problem here is time. Kimchi is a fermented food. Different recipes will need different times to properly develop. Your Mom's recipe will ferment more quickly. You might want to skim her videos and see how long she leaves hers out normally.
Follow up in a month or 2?
back in the days there was not a refrigerator , so is there a recipe that does not need refrigeration and keeps on the shelf?
I think it's all about fermenting time when it comes to flavor profiles.
Who or what is Nara Smith? Is that a brand?
She is a huge content creator that makes all kinds of food from scratch!
Oh. Thank you!
@@tressuniShe is cosplaying a trad wife with her team…
I love Kimchi! I think maybe Nara's should ferment for an extra week. I like making kimchi. I just zone out.
I love me some Nara. She’s so pretty and so pleasant. Definitely wish there were more aesthetically pleasing influencers like her. ❤❤❤
I love the satire
Can kimchi be made without fish sauce I wanna try it so bad but I’m allergic to that stuff
Yes I think there's vegetarian kimchi..you could try..idk
My kimchi is going on 10 days in the fridge after 2 days on the counter...i can't wait to crack that container open! On Nara's kimchi it didnt have enough sugars to feed the good bacteria. Besides the granulated sugar the apple juice wasn't going to be enough. Good fermentation produces liquid so your Mom's was the one to beat.
out of context but your voice is very pretty, I could hear you talk for an hour straight
Your Nara smith voice reminds me of carol from superstore haha
I knew when you was sad on the couch that your mom and ml was going to be good
I'm sure you have plenty left over. Try to mix some half and half and see if you like it better
I make Sauerkraut and cant understand the magic of this not molding.
I was raised with store bought kimchi which has an amazing perk of me being able to eat "home" kimchi bought from Costco in USA LOL
do i have to put fish oil and the shrimp paste in kimchi is there a substitute I'm not fancy of it
Fish oil and shrimp paste add a savoury note to your kimchi- however there are all kinds of ways to create that flavour depth without it being fishy!! I recommend something that is also fermented- as a vegetarian I often will use mushroom pastes or sometimes even daenjung (korean fermented soy bean paste)