SIMPLY KOREAN: the BEST KIMCHI recipe '포기김치'
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- Опубліковано 18 січ 2021
- If you know me at all, you know that I have a deep rooted obsession with anything kimchi. Kimchi in every form, any way, any day.. I can bathe in it. Nothing makes me happier than the pungent smell of kimchi that immediately makes my mouth water.
I have been making kimchi practically my whole life. Originally with my grandmother of course- but now at my restaurants, we are producing over 100 pounds of kimchi PER WEEK. Yes, I think I can say that I am pretty well versed in kimchi making.
I am planning on doing many kimchi videos, as I have over 100s of recipes that I can share just on kimchi itself. (i'm not kidding when I say I have an obsession). This traditional POGI KIMCHI is good enough to say that it is one of the best - considering this is based off my grandma's recipe. But also, I feel accessible and easy enough to replicate for a home cook. Although, not going to lie.. this is by no means a 'shortcut' or 'easy' kimchi recipe. You still have to do your part and not skip any steps or miss any ingredients. That's the heart of Kimchi, the love and effort you put into it. It is truly, truly a labor of love. So i'd say, you want to make REALLY good kimchi and need to start somewhere? Try this recipe and then by the time you are ready to level up- I should have V.2 Kimchi up by then- maybe even a whole season on JUST KIMCHI (hopefully^^).
Hope you enjoy it.
POGI Kimchi
2 tablespoons sweet rice flour
1/2 cup rock salt
1 head of Napa cabbage, quartered length-wise
1 bunch of scallions, cut into 2-inch pieces
½ of asian pear
½ of onion
1 thumb size piece of ginger
6 cloves of garlic
1/4 cup of salted shrimp (saewoo juht)
1/4 cup of anchovy fish sauce
1/4 cup of lance fish sauce
1/4 cup of plum extract
1 red finger chile
2 cups of Korean red chili pepper flakes (gochugaru)
Instructions:
1. In a small saucepan, add the rice flour and 2 cups of water over high heat. Bring to a boil, and then reduce the heat to medium-low. Cook for 20 minutes, whisking constantly, until the liquid is thickened to a ribbon-like consistency and you can see the bottom of the pan while whisking. Set aside to cool.
2. Combine 1 cup of water and the rock salt in a large bowl. Stir the mixture together until the salt is dissolved. Add the Napa cabbage inside the bowl and rub rock salt on every leaf. Leave them there for 5 hours, then flip them and leave them there for another 5 hours. After 10 hours, drain all the excess of water.
3. in a blender combine apple, onion, ginger, garlic, red chile pepper and blend until very smooth
4. Add the mixture into a large bowl, add the scallions, salted shrimp, anchovy fish sauce, lance fish sauce, plum extract, rice glue, gochugaru, and mix everything well to become a paste.
5. Add the cabbage into the bowl with the paste, and rub the paste into every single leaf.
6. Tightly pack the kimchi into jars or containers with tightly fitting lids, or cover tightly with plastic, making sure it is not exposed to the air. Allow the kimchi to sit at room temperature for at least 2 days, or longer if you desire a stronger flavor. Then put it in the refrigerator for another 5 days. - Навчання та стиль
this is one of the easy also wholesome recipe of kimchi, auntie ester is indeed a talented chef!
I saw you on Iron Chef and I wished I can watch a video of you demonstrating how to make Kimchi and today, that wish is granted. Thank you so much!
I really like how you gave alternatives in case we can't find the exact ingredient
You make it look so easy! Incredible! I actually want to try this!
Thank you so much for the comprehensive information and your wonderful eye for flavour! Looking forward to learning a lot from your channel!
Auntie Esther is now one of my favourite chef too!
Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)
Ayeee same here!!!
Right, TheRealDarek I'm running to H Mart to get my fish sauces and Nappa Cabbage. Good Luck!
I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.
@@ciganyweaverandherperiwink6293 You really went off on a rant about something no one cares about...
@@ZeroScapes Rule number one: never ever speak on behalf of other people.
This just made me super hungry. I am definitely trying your recipe!
I wish I could eat this kimchi!!!! I had homemade kimchi recently and it blew my mind. I have loved kimchi but homemade kimchi is the best!
Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi.
Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.
I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.
It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏
Amazing video, that kimchi looks incredible, thank you for sharing
I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.
. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉
Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.
Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.
So simple and delicious recipe u made.Yummy
Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums)
I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖
Blessings to you.😇
i was worried about the plum extract as well--thank you for the sour cherry recommendation. did it turn out well?
Uncle, you can buy kim chee at Costco. No need to make it.
Hey friend nice video perfect video kimchi recipe big like thanks for sharing my friend 👍👍👍💯
Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤🔥
My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !
Glad to see she has her own channel. Keep up the good videos.
Wow... seriously excellent cooking skill! She explained how to make kimchi so easily!
Ok, my mouth is watering like crazy 🤤🥬🌶️ 😍
I am going to try this. I do a pretty good job making Daikon Radish and Carrot kimchi. We like it
This is literally the best kimchi recipe that I've ever seen!
Really without garlic and radish? Have a look at Maangchi's recipe ;)
Aunty Esther 😍😍😍😍 just came from uncle nigel's video..... Good to see you, now as a new subscriber 😊😊
I really like how you prepare kimchi👍❤️❤️❤️
Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)
yes definitely!
@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.
you made mouth watering 김치, 엄마 김치는 좀 어려운데, 이걸 보면 쉽게 따라 만들 수 있어 좋아요. 😍
i was looking for Kimchi recipe and i found random video and its AUNTIE ESTHER ! Omg
I love kimchi and have had different varieties. Healthy
almost forgot how much I liked it, gotta make again
The cutest chef ever.
Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.
Fuyoh ! Kimchi is full of flavor !!!
Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.
Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖
Where did you ferment it? Fridge or at room temperature? Looks delicious!
Koreans are so mainstream now. It is crazy. ❤
I'm here for the Uncle Roger video :D love your videos Auntie Esther
Best recipe on kimchi ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤
I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.
you can also use kombu or shitake dashi in place of water!
Oooh yes delicious! - now ramen please 😀
Nice recipe. I will do
really hard not to salivate watching this..not gonna lie, I hated the smell of Kimchi the first time yet now it's like aromatherapy to me lol
I love esther choi so much
Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.
Was the one month old one fermenting at room temperature or in the fridge?
Go Auntie Esther!
I love this, I am making kimchi when my napa cabbage grows!
Hi thank you very very much
I want to know before keep them refrigerated how many days I have to keep it outside for fermentation
Please let me know
Thanks. Cool!!
With recipe you do not rinse the cabbage after brining? Also, I noticed there's no garlic in the paste
Do you have to weigh down the leaves to prevent mold like sauerkraut?
Is it fermented at room temperature?
Where can one get the powder to buy in mumbai india or online ..
thank you for this video
Auntie Esther !!!
I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...
I think you can substitute light soy sauce for the fish sauces - also mash up some tinned anchovies too as they are used in some brands of fish sauce.
Hey I just wanted to know if u washed the the cabbage or u make it with ur own salt
As good as this looks I can’t help but wonder
What’s the name of that lofi BGM?
Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?
Too much UMAMI because of the fish sauces 😍😍😍
Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.
I saw the video with you on uncle rogers channel. Judging by the comments here you left a great impression with a bunch of people!
Could you please tell me if you rinse the salt out of the cabbage after you brine?
Yummy 👍❤️🤤
Anyone know how to ferment? Do you put it in a dark place in the cabinet? What temperature should the house be? What season is best to ferment?
Hi, I'm new to your channel! Just gonna ask if radish is optional in making Kimchi? 'Cause honestly I don't like radish, but if it goes to my plate I would eat it bcoz I don't wanna waste food.
... There is no radish in this recipe...
You are my MSG! ;) 😉
Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘
I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea
Kimchi is one of the greatest foods ever.
привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!
“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!
Cool video! :) is garlic optional? we tend to use it. By the way, what's the name of old kimchi? Thankssss
As far as i am concerned, it's called 'mook eun ji'. In korean you would write 묵은지.
Auntie esther 🥰
You can keep the jar in the pantry no refrigerator?
expert!
Do you season everything the same when you make cucumber,, radish or carrot kimchi? I ate those for years as a kid but never saw a recipe other than for cabbage. Youre the best Auntie Esther!
There are many recipes for different types of kimchi out there.
thanks. Have a merry christmas
I don't know why this is on my feed and why I'm watching it
Can I use glutinous rice flour?😊
So sweet and so yummy !@@!@!
Can I put Bagoong instead of mini shrimps? I live in the Philippines and I want to make my own Kimchi
i like to wash the cabbage before salting, the salt sticks easily this way.
Do you store it outside the fridge?
I love that you didn't put sugar in this. I want a taste!!!
Ah, she did put a tiny bit of sugar in the rice roux.
@@magicattic damn it, I hate it when they sneak it in like that
Hi! James sent me here ;-)
Has anyone ever made kimchi with salted shrimp paste? How much should I use if substituting for the salted shrimp.
Hello auntie Esther
Hi, Did you whashing in the water the cabbage before throw in the souce ?
Yes. Remove the salt
How long can we keep it ?
aunty esther😍😍😍
Kimchilify 😘😘
My ultimate crush 💕
Mam can i use suyaben suse for kimchi
Where do you keep it to ferment? In the refrigerator? The basement? Under the ground? I need to know!
I put it in the top lid of the toilet.
I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.
I was missing the garlic also 🤷🏼♀️
Does daikon taste pungent like raw turnips? I just use turnips instead because I never have daikon on hand.
@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.
Can you put a little cilantro in the paste also?
Do I rinse the napa cabbage or no need?