the brand mother in law's makes a white kimchi that is identical to typical kimchi only without the gochujang and gochugaru, if anyone is interested in that. I realize it seems strange to do that for people accustomed to thinking of typical kimchi as requiring the spicy ingredients and baek kimchi as an entirely different dish, but I actually prefer the non spicy typical napa kimchi to baek kimchi. it's excellent.
I was gonna metion 백김치(white Kimchi) as well. 백김치 is basically a typical cabbage Kimchi without chilli powder. They're still refreshing with sourness without spicyness, and kids and non-Korean would feel comfortable. *btw, we don't use gochujang for regular kimchi
I am 100% here for the winging it. I just made your Korean Drug Eggs and used my scale, I’ll let you know how it worked tomorrow. I am more excited for this recipe because it’s completely different then any other recipe I’ve used.
@@Max-lf4br They were so good! I did as suggested and pot it over hot rice with a little of the sauce. I also put them in some Ramen and made an egg salad with one. I don’t recommend egg salad if you’re used to and like regular egg salad. The egg was just way too sweet for that.
A recipe used in Kauai is nappa cabbage, Mae Ploy sweet chili sauce, shredded fuji apple (golden delicious, honeydew, any sweet apple will do) or pineapple, rice vinegar, a pinch of crushed red pepper, and sea salt. It's a sweet kimchi with the flavor of pepper without all the spice. :)
@@kh8030 1 nappa cabbage, shredded or chopped (or you can use bok choy, they're both good) 1 cup fuji or cosmic crisp apple, shredded 1/2 cup Mae Ploy sweet chili sauce 1/4 Marukan rice vinegar 1 teaspoon Hawaiian sea salt, Korean seat salt and kosher salt work too 1/4 teaspoon crushed red pepper or dried chili flakes, can be skipped Set the cabbage aside and mix the rest of the ingredients together, then toss the cabbage in and make sure to coat all of it in the mixture. Place into a ziploc and lay it on the counter for twelve hours, flipping it over every hour. Then transfer it to a container, make sure the cabbage stays submerged in the mixture, and put it in the fridge. You can eat it right away or allow it to keep fermenting for a week or two, just make sure to burp the container. :) I hope you enjoy it!
I love kimchi and spicy foods, unfortunately I discovered that I am highly sensitive to all peppers (especially sweet peppers). This actually explains why I was always sick as a kid. So I am glad to find out that there are kimchi alternatives that won't make me sick.
I developed an allergy to chili peppers. Sweet peppers are ok for me. Apparently the culprit for me is the capsaicin. It has the ability to send me to ER. It suks though because I love kimchi and spicy foods too. They just don't like me back.
For whatever reason, when I quit smoking cigarettes I got my taste buds back in a rather fierce way. I can barely deal with more than a couple shakes of stuff as mild as Frank's Red Hot cayenne pepper sauce. That's what traditional Buffalo wing sauce is made from, Frank's Red Hot sauce and butter, and a dash of salt and pepper and white vinegar. I'm from Buffalo so I should know how it's done, lol.
I feel attacked, I am wounded from your statement. Jokes aside do to health reasons I can't have anything super spicy, so this would be nice to try out. :)
This is so miss leading because you still add a pepper product smh. No heat should mean no hot pepper products at all, no "a little". Great way to kill people with allergies who hear no spicy pepper. Sigh
the brand mother in law's makes a white kimchi that is identical to typical kimchi only without the gochujang and gochugaru, if anyone is interested in that. I realize it seems strange to do that for people accustomed to thinking of typical kimchi as requiring the spicy ingredients and baek kimchi as an entirely different dish, but I actually prefer the non spicy typical napa kimchi to baek kimchi. it's excellent.
I was gonna metion 백김치(white Kimchi) as well. 백김치 is basically a typical cabbage Kimchi without chilli powder. They're still refreshing with sourness without spicyness, and kids and non-Korean would feel comfortable.
*btw, we don't use gochujang for regular kimchi
@@_dupdupis everything else the same? Just omit the gochagaru
I need to give those a try. I am allergic to tomatoes and peppers. But I have always wanted to try Korean foods.
I am 100% here for the winging it. I just made your Korean Drug Eggs and used my scale, I’ll let you know how it worked tomorrow. I am more excited for this recipe because it’s completely different then any other recipe I’ve used.
I missed the drug eggs. I'll have to find the video :)
how did it go?
@@Max-lf4br They were so good! I did as suggested and pot it over hot rice with a little of the sauce. I also put them in some Ramen and made an egg salad with one. I don’t recommend egg salad if you’re used to and like regular egg salad. The egg was just way too sweet for that.
@@ChristinaVVM glad to hear it was a smashing success.
A recipe used in Kauai is nappa cabbage, Mae Ploy sweet chili sauce, shredded fuji apple (golden delicious, honeydew, any sweet apple will do) or pineapple, rice vinegar, a pinch of crushed red pepper, and sea salt.
It's a sweet kimchi with the flavor of pepper without all the spice. :)
That sounds delicious
do you have a recipe for this you could share :)
@@kh8030
1 nappa cabbage, shredded or chopped (or you can use bok choy, they're both good)
1 cup fuji or cosmic crisp apple, shredded
1/2 cup Mae Ploy sweet chili sauce
1/4 Marukan rice vinegar
1 teaspoon Hawaiian sea salt, Korean seat salt and kosher salt work too
1/4 teaspoon crushed red pepper or dried chili flakes, can be skipped
Set the cabbage aside and mix the rest of the ingredients together, then toss the cabbage in and make sure to coat all of it in the mixture. Place into a ziploc and lay it on the counter for twelve hours, flipping it over every hour. Then transfer it to a container, make sure the cabbage stays submerged in the mixture, and put it in the fridge. You can eat it right away or allow it to keep fermenting for a week or two, just make sure to burp the container. :) I hope you enjoy it!
I love kimchi and spicy foods, unfortunately I discovered that I am highly sensitive to all peppers (especially sweet peppers). This actually explains why I was always sick as a kid. So I am glad to find out that there are kimchi alternatives that won't make me sick.
I developed an allergy to chili peppers. Sweet peppers are ok for me. Apparently the culprit for me is the capsaicin. It has the ability to send me to ER. It suks though because I love kimchi and spicy foods too. They just don't like me back.
Add watermelon rind to mool kimchi! It adds a slight floral fruit scent and so refreshing. Jicama for extra crunch.
I'm a huge maangchi viewer. Just found your channel this morning. What a pleasure... subscribed. Love your down to earth style.
When you are so asian that you think Gochugaru wont make anything spicy :D Thanks so much for the great recipie
I was sideways looking at him too like...um...
loved your shorts, love your videos. I really enjoy how chill your videos are. They are a nice contrast to your higher energy shorts
This is fantastic! I’ve been wondering if there were non-spicy recipes. Thank you so much for sharing for us spice weaklings. ☺️
For whatever reason, when I quit smoking cigarettes I got my taste buds back in a rather fierce way. I can barely deal with more than a couple shakes of stuff as mild as Frank's Red Hot cayenne pepper sauce. That's what traditional Buffalo wing sauce is made from, Frank's Red Hot sauce and butter, and a dash of salt and pepper and white vinegar. I'm from Buffalo so I should know how it's done, lol.
Well imma try to make this tonight! Thanks for this!
"A whisper of flavor", so essentially Kimchi LaCroix 😂
I think the informal approach to these suits you! Will attempt this 🤞🏻
I can manage alittle spice and tang but I don't have much tolerance. I tried a mild kimchi from my local Walmart and all I tasted was vinegar.
I like this dude’s laid back attitude!
Is kimchi normally brined. I feel like recipes I’ve seen just shove the veggies and paste in with the salted cabbage?
This looks really interesting! I've actually never had kimchi before, so this might be a good intro to it for me!
Wait where is the video showing us how it turned out and the cold noodles that you would make with this kimchi’s brine as the soup base?
Yesss ive been wanting to make mul kimchi for a while
Hahah for colour and flavour if you are heat shy.... Try Kashmiri chilli powder... Go small amount for starters.1 teaspoon.
Try Maldon salt
The opening Statement reminds me of DEKRM ,,The only cooking show with realistic expectations" xD
Great. Thanks.
my man, you need to change your smoke alarm battery
Ginger is spicy enough let alone gochugaru. You obviously dont umderstand us people who cant cope with any spice 😂
just a by the way for the peps in sweden Dikon is Rättika
I'm also here to mention baek kimchi, which is delicious!
White kimchi delicious 😊
…. Not me forgetting that most places add chlorine to water….
I never drink tap water when abroad.
So yea…. I’ll keep cooking with tap water.
Is himalayan salt okay?
Loved it
Love the editing lmao
it begins with the kimchi slap meme... good good
I feel attacked, I am wounded from your statement. Jokes aside do to health reasons I can't have anything super spicy, so this would be nice to try out. :)
Handyman 👍🙇♀️
Sauerkraut?
But better
김치싸대기 뭐야 ㅋㅋㅋㅋㅋㅋㅋ
Hahaha I'm prob who this video is for. 😬
some chill music in the background would be nice.
Thanks for the attack on my person😒.
Let's go
This is so miss leading because you still add a pepper product smh. No heat should mean no hot pepper products at all, no "a little". Great way to kill people with allergies who hear no spicy pepper. Sigh