Thank you for checking out recipe for Kimchi 🤗 Please remember that this version is "my" version of Kimchi- and whatever ingredients that I have used are the ones that best compliments my taste bud while keeping in my traditional way of making it (as taught to me by my mom!) Sharing with you with all my love, stay safe everyone and peace be with you ❤
Hello po chef Ara.gumagawa Po ako now Ng kimchi pero Po nakalimutan Kong bumili Ng radish, carrot at Ng spring onion po.pede Po ba magdamag ibabad ung petchay bagyo Po sa tubing na may asin po
hello chef.. i would like to thank you for this wonderful recipe.. i have been making your kimchi recipe for 2yrs now and my family really loves it.. thank you and more power 🤗
Thank you very much for the recipe! I really wanted to make my own so I can make huge batches of kimchi. It's very addicting sobra! Thank you po again!
Ang galing nyo pong mag detalye ng mga recipies nyo.masmadaling maintindihan.sana po meron din po kayong pano gumawa ng lava garlic.at kung pano maging perfect yung pagkagreen ng garlic.thank you po.
I came through this page here beacuse I am from overseas from Seoul South Korea and my spared free time for my Hobbies I loved making my owned Korean Foods to eat like making stried fried rice and eggs rolls and menudo,s and with that i liked mixing with different kinds of meats and mixed veggies and the most important thing that I loved to make and eat is my homemade freshly Kimchis and topped it off just right is having with brown and purple and white rice it tasted really amazing and i loved watching these kinds of shows on my YouTub and it,s really interesting to see Koreans people do things and make things as well it,s heart feeling and relaxtions and I also like to go to the Korean Market,s and buy alot of Koreans products and long time ago in the year of 2007 I went to Korea half of the Summer and it was amazing to visit my Korean family and visit my birth place it was nice beacuse it was really hot then i missed my birth place and would like to hopefully visit again one day and thank,s for sharing this show.😋😋🥡🥠🥢🍜❤👍
hello napaka galing nyo po mag explain habang gumagawa po kau ng kimchi😊 bago lang po ako kumakain ng kimchi at first dko sya nagustuhan pero habang kumakain ako na appreciate ko po ang lasa nya .may nabanggit po kau sa pagiging watery ng kimchi cgro ganun ang ngyari sa ginawa ng friend ko ng minsang binigyan nya ako ng homemade kimchi nya nagwatery po sya... i will also try it po nakakapang crave kasi sya hehehehe salamat!
In the southern part of korea, we do use this kind of bagoong 👍 kimchi reflects the kind of region- in the south where seafoods are abundant, we use lots of seafoods (fermented) and in areas that are mostly mountains we use other options too.
new tip sa akin yung dapat medyo maalat ang pechay after brining. and also pwede mapadami ang salt sa una, then hugasan na lang according to desired saltiness. sumakto pala yung theory ko na baka masarap ang bagoong isda for paste, instead of PH regular patis. 🐟
Hi chef Ara pede Po ba pag pagkaalis ko sa pagbanlaw Ng petchay Baguio ilagay ko Po sa ref at bukas ko Po timplahin nakalimutan ko Po pla ung radish,carrot at spring onion po
hi hersh! actually every regions in Korea have their own style of making kimchi. pears (some even apples), or plum syrup are good natural "sweeteners" that maybe used instead of sugar. however my version which is more a "simplified" or GUTJULI - how Koreans call it for this kind, i chose to remove ingredients that are harder to find here in phils :)
Air tight containers :) also, when storing kimchi put at least an inch space from the rim (huwag masyadong puno sa container) dahil as it ferments, magkakatubig siya konti.
If ur kitchen/room is warm (summer temp) even at least 3 hours is enough; but store it in ref right after. It depends on ur preference how u like your kimchi - if u like it ‘salad’-like, meaning crunchy and less on the sour taste u can eat it right away and store it sa ref.
Pls dont use gochujang 🤗 gochujang has various ingredients that have been made into a “sauce” or in korea we call it as ‘jang’. But kimchi itself is actually the process of fermenting the vegetable, and it wouldnt taste as good when using gochujang for fermentation. So please always use gochugaru (chili powder) for all types of kimchi
I think the temperature was very warm, and nasobrahan sa “fermentation”. You can use the sour kimchi for friedrice and soup instead. Next time, better store it outside only for 30 minutes and sa ref nalang :)
As long as u can- make sure its in airtight container. If it ferments it will turn sour but that doesnt mean it spoiled (or has turned bad) but u can use it to cook into soups/friedrice/etx
Hi Chef Ara, i tried this recipe but i think palpak ang gawa ko😥, maalat yung cabbage napasobra ata sa salt, is there a way pa ba na maalis yung alat nya kahit timplado na sya? and yung color nya medyo maputla ganun b sya talaga, d na sya mag reredish? Thanks in advance 😊
You can always adjust the saltiness by adding more water. Its really served as a cold soup so dont worry; have u fermented for at least a day? Saltiness could fade somehow as day passes. Also, you can adjust the color by adding more red chili powder- the one i made was supposedly for a not-spicy version, so i didnt use more chili powder. Also, sometimes the color could be very pale depending on the chili powder that u use (the fresher the better, the longer na nastock pangit ang lasa and color)
deliciousLee with Ara Hi again Chef Ara, thanks for responding to my message 😍, actually I only made it yesterday and tasted it again just now and still salty 😥, though masarap naman daw sabi ng kids ko. So u mean I can add more water to lessen the saltiness? And for the color i will just add more chili powder. Thanks again and stay safe 😘
It is so annoying that you speak both languages in the same video. Hard to follow and understand. Can you just speak 1 language per video and make 2 videos. Christ!
Thank you for checking out recipe for Kimchi 🤗 Please remember that this version is "my" version of Kimchi- and whatever ingredients that I have used are the ones that best compliments my taste bud while keeping in my traditional way of making it (as taught to me by my mom!) Sharing with you with all my love, stay safe everyone and peace be with you ❤
Mam after nagawa sa room temp lang ba isstay..
Or pede i ref na agad
Yes, for it to ferment. Pls keep on checking the taste every 2 hours to check on how u like ur kimchi fermented.
Keep it in ref right away after wards
Hi ma'am . It does not need to be korean chili powder right? Its fine to use normal chilli powder?
Hello po chef Ara.gumagawa Po ako now Ng kimchi pero Po nakalimutan Kong bumili Ng radish, carrot at Ng spring onion po.pede Po ba magdamag ibabad ung petchay bagyo Po sa tubing na may asin po
hello chef.. i would like to thank you for this wonderful recipe.. i have been making your kimchi recipe for 2yrs now and my family really loves it.. thank you and more power 🤗
Nice nice nice... very clear instructions..
The best simple kimchi video i watched
Thank you sa recipe, Ang galing nyo magturo
Thank you very much for the recipe! I really wanted to make my own so I can make huge batches of kimchi. It's very addicting sobra! Thank you po again!
Galing ni mama., Very detailed ang video
Ang galing nyo pong mag detalye ng mga recipies nyo.masmadaling maintindihan.sana po meron din po kayong pano gumawa ng lava garlic.at kung pano maging perfect yung pagkagreen ng garlic.thank you po.
The simplest yet looks yummy and authentic kimchi I ever watch . Wanna try to make later. Thanks 😄
Tenx for sharing! Great simple recipe!!!
Happy ako lagi mapanuod si maam. Magaling magturo. Try ko din to soon
Very helpful and detailed video. Recipe is very easy to follow and totally delicious. Gonna make some for Christmas.
Nagpunta lang ako for recipe. Pero ang cute how u speak.
Thank you chef ara, ang sarap ginawa ko ngayon
Glad to hear that! ❤️
Wow sarap yan idol gawen ko yan
I came through this page here beacuse I am from overseas from Seoul South Korea and my spared free time for my Hobbies I loved making my owned Korean Foods to eat like making stried fried rice and eggs rolls and menudo,s and with that i liked mixing with different kinds of meats and mixed veggies and the most important thing that I loved to make and eat is my homemade freshly Kimchis and topped it off just right is having with brown and purple and white rice it tasted really amazing and i loved watching these kinds of shows on my YouTub and it,s really interesting to see Koreans people do things and make things as well it,s heart feeling and relaxtions and I also like to go to the Korean Market,s and buy alot of Koreans products and long time ago in the year of 2007 I went to Korea half of the Summer and it was amazing to visit my Korean family and visit my birth place it was nice beacuse it was really hot then i missed my birth place and would like to hopefully visit again one day and thank,s for sharing this show.😋😋🥡🥠🥢🍜❤👍
hello napaka galing nyo po mag explain habang gumagawa po kau ng kimchi😊 bago lang po ako kumakain ng kimchi at first dko sya nagustuhan pero habang kumakain ako na appreciate ko po ang lasa nya .may nabanggit po kau sa pagiging watery ng kimchi cgro ganun ang ngyari sa ginawa ng friend ko ng minsang binigyan nya ako ng homemade kimchi nya nagwatery po sya... i will also try it po nakakapang crave kasi sya hehehehe salamat!
Hey there! Im glad u like kimchi 🌶️ it gets watery really as the vegetables ferments :) its natural
i love ure kimchi recipe ......thank u for sharing ure delicious kimchi......🥰🥰🥰🥰
Love this version! May napanood ako dati na may apple at peras pa ang daming sangkap 😅
I like how you explained very clear thnk you for sharing
Made this twice already! Thank you very much.
Ang cute mupo mag salita 😍😍😍 try ku din gwa bukas Para hnd ako bili ng bili😂😂😂😂
Parequest po ng baek kimchi/white kimchi d kse mahilig sa spicy
Thanks for this po... I'll try to make this
Love it...thank for sharing mam Ara...
Thank you for this Chef. Try ko nga to
Di ako nakain ng Kimchi pero ung natikman ko itong Recipe na ito naubos ko agad at ang sarap .thank you DeliciousLee With ara
thank you Rands 🤗
Thank u maam❤️ur recipe I like it
Wow thanks for sharing😊😊😊... i will try this recipe 😊
Thank you Lhen👏
Hello DeliciousLEE ARA thank you for your wonderful dishes 😋🤤☕🌎✌🇰🇷🇰🇷🇰🇷🇰🇷
Hi Ma’am Ara, so happy to see you here in your channel. I learned a lot, super galing mo po. Well explained and looks yummy lahat ng niluluto mo. 🤗❤️
hi cecille! thank you🤗 stay safe!
Thank you for this❤❤❤❤
Mmmmkimchi pancake, I’m there!
Thank youuuuuuu so much! Wonderful video!
I always crave for kimchii and when i saw this videooo you make me more hungryyy for kimchii 😭😅
U deserve my subscribe po love ittt ❤😍
I was amazed that you use bagoong isda.
Thank you Chef Ara..
In the southern part of korea, we do use this kind of bagoong 👍 kimchi reflects the kind of region- in the south where seafoods are abundant, we use lots of seafoods (fermented) and in areas that are mostly mountains we use other options too.
new tip sa akin yung dapat medyo maalat ang pechay after brining. and also pwede mapadami ang salt sa una, then hugasan na lang according to desired saltiness. sumakto pala yung theory ko na baka masarap ang bagoong isda for paste, instead of PH regular patis. 🐟
Thank you Chef Ara
Super yummy😋
Finally a cooking show tjat actually speaks (aside from panlasang pinoy)
Very good kimchi
Wow! I love Kimchi!!! 😍
Thanks for sharing this kimchi recipe! KIMCHIlicuous! ✩✩✩
thank you Mary!🤗
Thankyou for this mam .. iTry ko 😊😊😊
yehey! let us know how it went :)
Ms. Lee kayo po ang Maangchi ng Philippines!!!!!
Thank you ! That was really simple I do just need to know the proportions 😊
thank you so much! i guess i can now try to make kimchi too! 😘😘😘
good really good
sarap.
I'll try this! Thank you! Can you also show how to cook stir fried odeng?
Hi chef Ara pede Po ba pag pagkaalis ko sa pagbanlaw Ng petchay Baguio ilagay ko Po sa ref at bukas ko Po timplahin nakalimutan ko Po pla ung radish,carrot at spring onion po
Hello po, Chef, ano pa po pwedeng salt na gamitin? Wala po kasing rock salt dito sa NZ. Salamat po. Pwede po ba ang Himalayan Salt?
Yes :)
I made 2days ago.. i used cornstarch...
Pa request ms Ara, easy recipe ng non spicy/white kimchi😊
Hi, i do have a recipe of CABBAGE KIMCHI :) please check so
@@deliciousLeewithAra yes ms ara napanuod ko na, thks😍.
I made kimchi using your recipe, thank you for sharing ❤
My pleasure 😊
I will try this recipe 🥰
Yummy 💖
Ano pong chili powder ang Hindi po maanghang for kimchi?
Ay meron pla dito aahahaga
Hi Unnie! There are other videos of kimchi making that they add pears, plum syrup what is it used for?
hi hersh! actually every regions in Korea have their own style of making kimchi. pears (some even apples), or plum syrup are good natural "sweeteners" that maybe used instead of sugar. however my version which is more a "simplified" or GUTJULI - how Koreans call it for this kind, i chose to remove ingredients that are harder to find here in phils :)
Wow sobrang dali pala. Paano po yung tamang pag store ng kimchi? May special bang lalagyan and temperature?
Air tight containers :) also, when storing kimchi put at least an inch space from the rim (huwag masyadong puno sa container) dahil as it ferments, magkakatubig siya konti.
Wow yummy new subscriber💓
ang cute naman ng accent mo 😊
Please make spicy buffalo chicken recipe. I love your channel so much
Thank you po
THANK YOU
Thanks
Hello mam Ara, how long do i store it to get the perfect kimchi taste ?
Everyone has different kasi basis of “how well fermented” they want. In philippines weather, i recommend store in the ref right away :)
@@deliciousLeewithAra thank you po.
“It’s very healthy”
All the salt intake 😅
But i still want to try it :)
Hey there yes, lots of salt but its fermented and we are to wash off all the salt. You may always adjust the salt on the kimchi sauce though :)
can we make kimchi without fish sauce? allergic po kasi ako sa sea food.
Char
yes u may :) use salt
Joshua wiseman( youtuber) use Pear, ginger, garlic and patis is that okay po? Not malagkit powder
tnx a lot po
Can I use sea salt
Yes of course :)
Hi po. Ano pong pwede adjustment if napasobra sa anghang? Thanks!
Lessen the sauce on the pechay... the spiciness would really depend on your chili powder
Ano po klasing chili powder ang ginamit nyo po jan ??
Hi Miss Ara, is the sesame toasted? Thanks for sharing your recipe 😘
ung chili powder same lang ba sila ng chiki flakes coarse na nasa korean store?
If from korean grocery yes. But if you have an option to buy the finer one it melts faster
Hello po. Bakit po hindi pwede sng cornstarch?
Well u can
Thank you ❤️❤️❤️❤️❤️❤️❤️❤️
May i ask po paano iferment yung kimchi after gawin? Sa ref po ba ilalagay or kahit room temperature lang? Thanks po
If ur kitchen/room is warm (summer temp) even at least 3 hours is enough; but store it in ref right after.
It depends on ur preference how u like your kimchi - if u like it ‘salad’-like, meaning crunchy and less on the sour taste u can eat it right away and store it sa ref.
Can I use gochujang instead of rice flour and gochagaro? If yes what's the measurement? Thankie
Pls dont use gochujang 🤗 gochujang has various ingredients that have been made into a “sauce” or in korea we call it as ‘jang’. But kimchi itself is actually the process of fermenting the vegetable, and it wouldnt taste as good when using gochujang for fermentation.
So please always use gochugaru (chili powder) for all types of kimchi
@@deliciousLeewithAra thank you very much for the info
Patulong naman po ung nagawa kong kimchi mga 2-3days ang asim nya. Ano po pwede gawin?
Hi there
Did u store it outside?
@@deliciousLeewithAra yes po
I think the temperature was very warm, and nasobrahan sa “fermentation”. You can use the sour kimchi for friedrice and soup instead. Next time, better store it outside only for 30 minutes and sa ref nalang :)
Gamsahamnida samonim
How long to keep that in fridge chef?
As long as u can- make sure its in airtight container. If it ferments it will turn sour but that doesnt mean it spoiled (or has turned bad) but u can use it to cook into soups/friedrice/etx
@@deliciousLeewithAra thank you po
Kala ko po kutchai (nira) hindi onion spring?
Hello, itatanong ko lang po kung sadya po bang medyo may pagkamaasim ang kimchi? Or dahil lang po siguro sa ingredients na ginamit? Salamat po 🤗
Once it ferments, it really will naturally be “maasim”, we then use maasim na kimchi for cooking jjigae, stew, fried rice, etc
@@deliciousLeewithAra salamat po 🤗❤️
it is ok to use any kind of chili powder?
Fine chili powder should be used, not the coarse ones. Honestly the best type of chili powder is the one u can get from Korean groceries
Pwede pala bagoong
How long to be fermeted the kimchi
it depends on the weather- like the "coldness" of your ref and all.
Bakit di pwede cornstarch? Korean boss ko cornstarch po ginamit 😀
really depends on the household. pero madalas malagkit is really the preferred one 🥰
@@deliciousLeewithAra Ah ok po.
Thank u 😊 Cornstarch din kasi gamit ko mas di sya nagtutubig.
Hi Chef Ara, i tried this recipe but i think palpak ang gawa ko😥, maalat yung cabbage napasobra ata sa salt, is there a way pa ba na maalis yung alat nya kahit timplado na sya? and yung color nya medyo maputla ganun b sya talaga, d na sya mag reredish? Thanks in advance 😊
You can always adjust the saltiness by adding more water. Its really served as a cold soup so dont worry; have u fermented for at least a day?
Saltiness could fade somehow as day passes.
Also, you can adjust the color by adding more red chili powder- the one i made was supposedly for a not-spicy version, so i didnt use more chili powder.
Also, sometimes the color could be very pale depending on the chili powder that u use (the fresher the better, the longer na nastock pangit ang lasa and color)
deliciousLee with Ara Hi again Chef Ara, thanks for responding to my message 😍, actually I only made it yesterday and tasted it again just now and still salty 😥, though masarap naman daw sabi ng kids ko. So u mean I can add more water to lessen the saltiness? And for the color i will just add more chili powder. Thanks again and stay safe 😘
Yes you can always add more water 👍
why not add subtitles?
That's you cris Aquino
I tried this po, mejo nalansahan po ako sa timpla nung bagoong din ginamit ko :(
👍🤩
Pechay baguio? Hahaha
Cute mo
I like your instructions but you speak too fast. Can you speak a litle slowly. Thanks
Too long video for kimchi
It is so annoying that you speak both languages in the same video. Hard to follow and understand. Can you just speak 1 language per video and make 2 videos. Christ!
I agree, i think her english is good why speak taglish.
Can you please slow down down speaking. You are speaking both languages and you are going to fast. Thanks.
You've added too much salt
Its kimchi thats why 😉
Apaka arte mag salita 😂