Im no chef but I can cook, and tbh Im actually pretty fussy eater, but I love these videos, and the way they are filmed, I came to this channel through Jolly/Sorted, and they are a nice delight to see appear on my feed Carry on doing what you're doing as it is great!
I absolutely love this. I care so much about minimal food waste and working in Michelin starred restaurants did not align with this. I’d love to fly over and stage one day!!!
Usually when I do Kimchi or other cabbage fermentation, I use anaerobic fermentation (liquid over what you ferment) but this made me think differently actually especially how to further process the fermented food! Thanks alot
Meat definitely needs to be nose to tail and field to fork. So why should vegetables not be? I freeze all of my offcuts and these generally go into sock. Just as all of my animal carcases do! I have not thought of making other products from them as you have. Just a great no waste approach to cooking. Can't wait to pay you a visit!
Great idea! Out of curiosity, why do you not add the chili powder in the beginning (as is traditionally done with gochukkaru)? Also, for 4:43 and onward, it would have been nice to be able to see the actual color of the "kimchi" and the juice. I'm definitely not a fan of the color grading for that segment.
I am such a crass American that when you spoke of eating the trimchi as is before you blitzed it into a ketchup, all I could think of was putting that on a hot dog with some hearty mustard. PS I came over due to @sortedfood. Blame them.
y'all rock stars amazing videos the food looks amazing unique recipes and nothing gets wasted if possible!! Binge watching your channel at the moment.. 🔥
Chef are u looking for Chefs? Sorry for asking but it doesn’t cost nothing 😎 don’t know if u do breakfast but I used to work as a chef the partie in Chiltern Firehouse 😀thanks
Kimchi is just salted and fermented vegetable. It commonly nappa cabbage or radishes but seasonal and region's different types. Plus its the earthern pot that matters too The pots are used to hold kimchi, soy bean paste, red pepper paste, and other foods that require air to ferment, which the clay - made from Korean rain water, plants, and mountain soil . When get married you get given the pots and the family bean pastes some are hundreds years old . Thought you lije know
The vegetables should be dry brined in chunky Korean curing salt over night (two days is better) No sugar during brine at all and use Korean chili paste and red pepper flakes and not processed powdered flakes. Also brine in a flat large bowl and not in a tub. There should be absolutely no mold in kimchi. That is not normal and likely due to the sugar in the wet brine.....
I think you missed the point of this video. They are not (or ever claimed to be) making traditional kimchi. They are using the principles involved in making kimchi and adapting it to make an English dish.
@@TedsApex But they don't call it kimchi. They called it trimchi. I'm sure they know exactly how to make real kimchi, it's not complicated. They also explained that they are not making a traditional kimchi, just using the principles. Plus there are endless kimchi recipes. I bet I could ask 100 korean grandmas how to make it and they'd all give me slightly different recipes. Food gatekeeping is so boring.
They are definitely capable of making the same kimchi as everyone else but that is not the point. Its not meant to be a traditional kimchi, its meant to be for what they use it for and by utilizing the scraps that they have. Also the sauce taste amazing so theres nothing to really complain about.
No you got no Korean fish sauce plus Saeujeot is a traditional Korean condiment made by fermenting salted shrimp. This umami-rich ingredient adds depth to the dish and has a fishy smell and strong salty taste. No gutenous rice flour . gochugaru is more of a mild type of chili flakes . No offence
I think you missed the point of this video. They are not (or ever claimed to be) making traditional kimchi. They are using the principles involved in making kimchi and adapting it using food waste and typical pantry spices to make an English condiment.
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Trimchi is genius. Promote that Chef who created it. Well done again Fallow. Best Restaurant on UA-cam.
the passion you guys have for food and your job is stunning.
Awesome,love the honesty of their ingredients and their willingness to share.
Love that Jodie got a name check. That's respect ❤
low key getting obsessed with these videos
Im no chef but I can cook, and tbh Im actually pretty fussy eater, but I love these videos, and the way they are filmed, I came to this channel through Jolly/Sorted, and they are a nice delight to see appear on my feed
Carry on doing what you're doing as it is great!
I absolutely love this. I care so much about minimal food waste and working in Michelin starred restaurants did not align with this. I’d love to fly over and stage one day!!!
Amazing video.. please more restaurant recipes .. looking forward to it
Usually when I do Kimchi or other cabbage fermentation, I use anaerobic fermentation (liquid over what you ferment) but this made me think differently actually especially how to further process the fermented food! Thanks alot
this looks amazing! defo want try this.
Them making the Trimchi into ketchup was a twist I didn't see coming. Nice!
Meat definitely needs to be nose to tail and field to fork. So why should vegetables not be? I freeze all of my offcuts and these generally go into sock. Just as all of my animal carcases do!
I have not thought of making other products from them as you have.
Just a great no waste approach to cooking. Can't wait to pay you a visit!
Enlightening comments as always, John!
@@FallowLondon Thank you!
Fantastic dish guys!!
When you drain off that brine would it not be useful to keep it for the next ferment instead?
Great idea! Out of curiosity, why do you not add the chili powder in the beginning (as is traditionally done with gochukkaru)? Also, for 4:43 and onward, it would have been nice to be able to see the actual color of the "kimchi" and the juice. I'm definitely not a fan of the color grading for that segment.
What kind of gelling agent do you guys personally like to use in applications like this?
the more of your videos I watch, the more I want to visit
This channel is a vibe
How did the blitzed kimchi/tomato juice set like that? Do you use a gelling agent? This has got me inspired.
Most likely agar agar.
@@thiimi Gellan F will do that, similar to a fluid gel.
Noob question..
Is this fermenting in the refrigerator? Or room temp?
Impressive
Can you order a side of trimchi ? Or ask for trim chips ketchup if you order chips?
Great idea... love meself sum kimchup 😌
The best!
How to you make your apple gel ?
The vegetables should be submerged in the brine to prevent mold growth.
Would this taste better than if you did the same thing with just a regular broiler?
day in the life with the kp at fallow
I'd like to taste the food if I get a chance^^
I am such a crass American that when you spoke of eating the trimchi as is before you blitzed it into a ketchup, all I could think of was putting that on a hot dog with some hearty mustard.
PS I came over due to @sortedfood. Blame them.
y'all rock stars amazing videos the food looks amazing unique recipes and nothing gets wasted if possible!! Binge watching your channel at the moment.. 🔥
Chef are u looking for Chefs? Sorry for asking but it doesn’t cost nothing 😎 don’t know if u do breakfast but I used to work as a chef the partie in Chiltern Firehouse 😀thanks
Kimchi is just salted and fermented vegetable. It commonly nappa cabbage or radishes but seasonal and region's different types. Plus its the earthern pot that matters too The pots are used to hold kimchi, soy bean paste, red pepper paste, and other foods that require air to ferment, which the clay - made from Korean rain water, plants, and mountain soil . When get married you get given the pots and the family bean pastes some are hundreds years old . Thought you lije know
And I quote the chef “this isn’t whatsoever a traditional kimchi really”
Hate to say that but..kimchi is not chinese
It's korean traditional food😢
er Kimchi is Korean not Chinese
They said Chinese cabbage which is what Napa Cabbage is mostly known as in the uk.
It gives me great joy to see that basic hygiene is at the core of today's restaurants...NOT.
The vegetables should be dry brined in chunky Korean curing salt over night (two days is better)
No sugar during brine at all and use Korean chili paste and red pepper flakes and not processed powdered flakes. Also brine in a flat large bowl and not in a tub.
There should be absolutely no mold in kimchi. That is not normal and likely due to the sugar in the wet brine.....
I think you missed the point of this video. They are not (or ever claimed to be) making traditional kimchi. They are using the principles involved in making kimchi and adapting it to make an English dish.
@@lindocalrissian0926 Here's the thing. They shouldn't make kimchi unless they do it right. Quit calling something kimchi when it is not!!
@@TedsApex But they don't call it kimchi. They called it trimchi. I'm sure they know exactly how to make real kimchi, it's not complicated. They also explained that they are not making a traditional kimchi, just using the principles. Plus there are endless kimchi recipes. I bet I could ask 100 korean grandmas how to make it and they'd all give me slightly different recipes.
Food gatekeeping is so boring.
They are definitely capable of making the same kimchi as everyone else but that is not the point. Its not meant to be a traditional kimchi, its meant to be for what they use it for and by utilizing the scraps that they have. Also the sauce taste amazing so theres nothing to really complain about.
stop fondling the produce
Maybe don't ever go out to eat if you're scared of people touching your food 😅
No you got no Korean fish sauce plus Saeujeot is a traditional Korean condiment made by fermenting salted shrimp. This umami-rich ingredient adds depth to the dish and has a fishy smell and strong salty taste. No gutenous rice flour . gochugaru is more of a mild type of chili flakes . No offence
I think you missed the point of this video. They are not (or ever claimed to be) making traditional kimchi. They are using the principles involved in making kimchi and adapting it using food waste and typical pantry spices to make an English condiment.
It was actually stated in the very first sentence that they are making Fallow version… so yep
I couldn’t find those in any trimchi recipe I found. Oh wait they created it lol
Literally feeding you tasty what would be GARBAGE lol. Props