My Korean neighbor years ago shared with me how to make the best BBQ marinade. She said to use any fruit but kiwi delivered the most wonderful flavor and tenderness in the meat I had ever tasted. The Koreans really understand the power of enzyme in fruits. For kimchi, I use chopped apple or apple paste. Its natural sweetness and tanginess is perfect in fermented napa cabbage or daikon.
You would have to be the best UA-cam presenter I have found. Factual, to the point, understandable, logical, and well you have a lovely demeanour. Thank you for the videos. ✌️🙏
This will be the fourth time to make this delish and exciting batch. I love that I can make a large batch and be more affordable than the small jars in the stores. My 99 year old dad absolutely loves it and he gets the majority of what I make and it doesn’t last too long He eats it right away. Thank you for making it easy to make and share. ❤
You are the best presenter I have ever found on UA-cam. Clear, logical, to the point w/ no extra chatting. I have been fermenting for +10 years and have learned many things from you. Many thanks 🙏
I immediately became a fan of your channel. I am originally from Romania and I was raised by my grandparents eating fermented food, traditionally ,due to the long and very cold winters.I remember that my grandmother added dried corn kernels especially for the small red watermelon( my favorite ), cabbage, unripe tomatoes and cucumbers batches . it gave a sour taste and made it very difficult for it to go bad.
You're such a good teacher, you covered all the details and possible questions. This recipe is like intermediate level and you broke it down for us, thank you so much. It looks delicious with all these combinations of vegetables. I love kimchi but can't eat spicy foods. I had never heard of white kimchi, but now I have an option thanks to you. Great work!
I'm a Korean and I'm very impressed by your kimchi making. Everybody here in korea has different recipes to make kimchi from family to family, so no kimchi is same as other's even if they follow the same instructions to make kimchi. Hence no wonder if I see your type of kimchi for the first time in my life, thinking I should've learned something from your recipes of how to make kimchi. And it's too bad you couldn't buy korean moo radish, and korean pears cause they are so sweety in autumn here in my homeland. Hoping your choice of radish and pears also are as sweety and crunch as ours. We have amazing healthy foods recipes that have been descended for 5 thousands years ago. Our founding fathers have developed korean traditional cooking recipes which are carefully designed to make both body and soul healther, the more you eat them, the more your body and mind will be benefited. That's the concepts of Korean traditional foods, created for health. But as you mentioned, they have one problem, smells. I admit your pointing out is accurate and correct. But in spite of strong smells, the benefits of our foods are way greater than its weak point. But then I find out one very useful solution to remove the strong smells after having Korean spicy foods. You can try to eat some sweety like candy, korean traditional rice cakes, some sweety cookies or anything containing sugar, sweety, honey... for your dessert. Then the strong smells would be gone magically. The reason is simple, sweet taste is the key to moderate all sorts of taste. When you try to taste sour one, it also contains a little bit of sweety in it to mitigate strong taste of the original sour taste, and any salty food is the same, any kind of tastes you'd try, without sweety in them, the original tastes are too strong to taste. That's how sweety mitigates all sorts of tastes. And that's how having some sweety dessert after having Korean traditional foods can remove all remaining spicy taste along with smells in your mouth. So, don't forget to eat sweety dessert after having Korean foods. It will work and help you keep good social manner with your friends around.
I made this recipe 2weeks ago. The most delicious ferment I have ever had. This will replace sauerkraut for me. Refreshing! I purchased a pH meter per your recommendation. The kimchi was at 3.89 at day 5. It tasted fantastic so I transferred it to the refrigerator. Thank you.
My head didn't explode with all this information...I drank it all up like a little grasshopper hanging on the teacher's lips! Thank you for this wonderful kimchi-making lesson! It was inspiring...
This is so timely! I have been making sauerkraut for a while but am just about to embark on my first kimchi journey and have been pouring over all the various recipes that look good. You are one of the very few that not only teaches the how but gives the why as well. I would love to see your version of a spicy kimchi as that is going to be my first attempt.
You are truly a joy to watch and learn from. God has given you such a sweet and gentle spirit in which it's easy to learn from you! Please keep it going 🙂
Thank you. I didn't know about the pH being useful in tracking salt water based fermentation like kimchi. I have to eat kimchi outside the house, but maybe I can get away with cucumber and white kimchi variations in the early stages. I lived in Busan for a year and certainly enjoyed the food there. I was warned in a briefing when I arrived that this smell would be everywhere. It's probably the fermented garlic that penetrates every pore of a person's being when sustained continuously in everyday food. :) @32:32
White kimchi is good for summer dehydration After sweating profusely, if you drink only water, your stomach will feel something uncomfortable or salt water same. but if you drink white kimchi, your stomach will feel better Someday there will be a kimchi drink in the convenience store
I've binge watched most of your presentations today (I just discovered them on UA-cam). Truly excellent guides - intelligent, thorough, clear, charming, and the photography is also beautiful. Thank you for your wonderful offerings.
Finding your channel has been the highlight of my day - you’re such a blessing, such a calm and informative presentation style. I am binge watching your content!
I'm also doing a lot of fermentations, but avoided so far Kimchi due to the Salt content. I made recently white Kimchi, but made it exactly the way I make the Sauerkraut. It fermented well, I left it 5 days in the fermentation jar before I moved it in the fridge (in Singapore we have 26 to 30 deg C at our kitchen area, when making Sauerkraut it "bubbles CO2" after 6 hours and the most violent part of the fermentation is over in 3 days). We eat every morning a "Fermented Day Starter", usually fermented Beetroot and Cauliflower or Carrots or Cucumbers. I love your channel as your presentation is easy going, clear and lovely.
It worked! I just started fermenting the last part of November. I love kimchi but my husband does not. I thought I would give this a shot and see if he liked it. I omited the fish sauce last moment and I added some mustard greens. It turned out incredibly good. I am soooo proud of myself. And best of all, he likes it! We were talking through a kimchi pizza idea (I make our own bread with my sourdough starter). I think we ended up with a peanut sauce base, the white kimchi on top, so it crisps when cooked, then top when done with some finely chopped white kimchi, maybe basil or some other aromatic green herb, and roasted cashews. I actually think this will work and can't wait to try it. Still not sure on the peanut sauce base though.
@@CleanFoodLiving I just want to add that I made tamales yesterday and ended up with more masa than filling. So, I drained and chopped up some of my kimchi and put it in a tamales. They are really really good that way. Next thing is do a kimchi pizza. I've made this three times now. Second time too salty and didn't like the fish sauce so to the compost it went. Third time, I did half the onions in the broth and didn't add the spring onions as I pick them out. It definitely needs the onions as the recipe reads. It was good, but really, it does best following the recipe to the Tee. 😂
Thank you for the concise instruction. I wanted to say that I made this, changing up ingredient a bit because I couldn't find Napa cabbage, so I used Bok Choy. This was my first attempt to make Kimchi and I have never tasted Kimchi before. I did the 6-7 day ferment (I had no ph paper). So, I then placed it in the fridge (day7) and began to eat. Delicious! Super Crunchy! Healthy! Thank you!
This is by far the best, most informative video on fermentation of any kind I have ever seen. Thank you for your pleasant method of teaching. I am very excited to start my kimchi journey.
Specific details including the science make this information unique despite being "non-ethnic" it seems most informative and worth the watch! Love kimchi and now I know how to make it at home! Thank you!
Oh my gosh, this is wonderful! I love fermented foods but have avoided kimchi because of the hot peppers. The flavor is magnificent! Thank you for this recipe!
Thank you so much about pH readings! So helpful! Glad I found you sharing this information, I Was about to pick up vege fish sauce and make my first batch of kemchi!😊
After working in a micro lab researching "bad bacteria" I developed a healthy degree of paranoia around foodborne disease. When making fermented vegetables I worry that the fermentation may not start until after the "bad bacteria" have developed a significant population. To overcome this paranoia, I always inoculate my fermentation with the liquid from a live, commercial organic fermented product like Kosher dills or sauerkraut to get the fermentation underway very rapidly.This has eliminated funky fermentaitions for me. I wonder if the traditional Korean use of clay jars, is accomplishing something similar by having the "good bacteria" already coating the insides of the jar. I also sometimes top off a fermentation jar with a teaspoon of apple cider vinegar on top of the glass weight to immediately reduce the pH.
Love this video and you are simply a superb teacher! I just made this today and it looks amazing in the jars! I also got the PH reader you recommended and will measure the PH over the next week. Thank you so much! You are so blessed to be able to teach this to so many! Love your channel...
I have the same exact pH meter, I got it when I started making beer sours. It's why I stopped making sours. Now I only make hard cider, kombucha, and kimchi. Thanks for the tips and recipe!
I’m Korean and I foud your channel while looking for a sauerkraut recipe. It’s a noce surprise to see a kimchi recipe here!😊 By the way we call it “백김치 Baek-kimchi” rather than 흰김치. Your recipe is beautiful! Thank you for your videos!
What an amazing video! Thank you so much!!! As a teacher and a traveller who lived in Korea almost 3 years, this recipe looks absolutely delicious and nutritious. Very well done and so happy to have a baek-kimchi recipe to add to my collection of kimchi recipes :) excited to see your ttong-style recipe and how it compares to what I learned while making my own kimchi in that way 😁 if you ever have the chance to do the fermented "mu" (mu is the Korean word for radish) known as Kak-du-gi, I would love to learn that too :)
@@YeshuaKingMessiah I learned so much and I still use many of the recipes many years later... I was there from 95-98 and those were some of my best food-eating years for sure! Every day was an adventure!
@@jasonarondeau , what a phenomenal experience that musy have been! Question: were you accustomed to hot pepper-spicy food before you lived in Korea? If not, how did you manage to acclimate to it? I have been eating as much Korean food as I can manage, including a bite of kimchi every day at the beginning of meals. I am nonplussed, trying to imagine how a newborn graduates from breast milk to kim chee. How does that happen?
love your channel ❤ I 've already made the pickled cabbage & it is really a great prebiotic. just ask my tummy! I've made kimchi from my Korean cookbook & it is also great!
Very thorough and extremely informative. Thank you for sharing what's been hard won! As an intro to the whole topic, I feel blessed and grateful to you. I look forward to this my 1st attempt!
Thank you for this video! You gave me the courage to try making and trying kimchi. I absolutely love this ferment! I'm obsessed with this ferment, it is DELICIOUS!
I really enjoy white kimchi because I’m a baby when it comes to spice. Thank you for your video and I’ve learned so much from you. Thank you for giving the life update and just know I appreciate your knowledge in helping with changing my eating habits 🙏🌻⛄️
This is what I need. And the presentation how to make it is just wonderful. I can finally enjoy mild kimchi. I'm avoiding the hot one because of some health problems. Thank you for this recipe. 😊
Once it stops raining (California Central Coast) I will be on a mission to make White Kimchee. Thank you for such an amazing introduction to food I've never heard of!
Love it! 💚❤🧡💛My son and I made this Kimchi and it is almost gone. We have made from your videos the sauerkraut, red cabbage sauerkraut, and this Kimchi. They have all turned out wonderful! I was a bit concerned the first time about my ability. The ph meter helped with that. Today we are making your fermented beans. Can't wait! I have a smaller refrigerator or I would devote a whole shelf to fermented foods. Thank you for all the recipes! 💚
I just finished getting my first batch of your Baek Kimchi together and cannot wait to see my results. I decided to make only a quart this time and decreased each ingredient accordingly. I ended up with a bit over a quart of veggies and just put the extra in a pint jar. The amount of liquid in my bowl of daikon, mushrooms, onions, carrots and peppers was much less than yours in the video. This left me a bit short on the liquid covering the kimchi at the end. My starting pH (yep, I bought the pH meter) is 5.33. I’m keeping the jars at 74 degrees in hopes that a quicker fermentation will alleviate any evaporation so I can get it in the frig before any mold appears. The one quarter batch also meant that my broth ingredients were too shallow to blend properly in my Vitamix so I used an immersion blender which worked very well. It smells so good right now, I can only imagine how good it will be in a few days. Thanks again.
I’m just checking in again to let you know that my first batch of Baek Kimchi turned out great. My quart jar went from an initial pH of 5.33 to a safe 4.29 in less than 48 hrs. I held both the quart and the extra partially filled pint jar at 74 degrees. Interestingly, once I moved the quart to the frig and slid the pint closer to the und er counter lights, it too reached 4.29 pH in another few hours. We had it for dinner tonight! So yummy. Next up…your fermented cabbage peanut salad. Probiotic water is going right now too. I don’t know if you’ve tried this, but I also make my own mayo using a couple tablespoons of whatever ferment brine I have on hand. After using my immersion blender to quickly mix the ingredients, I stir in the brine or whey and allow it to sit at room temperature for about 6 hours to start fermenting. I then move it to the frig where it lasts longer, safely.
Whoohoo, what a treasure find.i have been fermenting for years successfully however brilliant new tips....Moral: you can teach an old dog new tricks;) xxx n
I love your informative videos. I also use the exact ph tester and it does help a lot. I just started on my clean food living and can’t wait for future videos.
i eat red (spicy) kimchi as much as i can, with almost everything. i cannot wait to try this recipe. i am lie pavlov's dogs when i watch your videos. i made some of your zucchini relish and LOVE it. thank you.
Hello there from ChCh, NZ .... I just love your vidclips as they are Super Informative and Very Well demonstrated .... I have seen a few times that You say.... " Leave on the Counter " .... I think that this is just 'A Little Wrong ' as it should be ' Store in a Dark Place ' as the UV will definitely affect the development of the ' Ferment' as UV is used to 'Sterilize' .... I Always put mine in a Dark Cupboard or a Dark Pantry without Any Lights On !!!! .... Keep up the good work, Best to ALL
So glad have found your channel! I enjoy fermented foods, but usually buy them. I've made some in the past, but had a couple of less-than-quality outcomes. I love the way you explain everything in so much detail. This recipe sounds wonderful and i will be making it soon!
I do a kimchi and it’s great. I will make this one. I just watched your salsa video. That will be next up. Thank you. I’m trying to fix my gut, doctors have been no help.
Last week I bought Kimchi for a taste test - Just to know if its worth starting fermenting myself. It tasted great to me but my husband was so grossed Out by the smell of it that I cannot eat it while he is arround. Thanks to your videos and the included information I now know that I Just chose the 'smelliest' version of fermented vegetables. At least I hope so 😊 Thanks vor your great content - I am really looking forward to trying my first own ferments
Excellent videos. Been making sauer kraut and beet kvass with good success, ready to give kimchi a try and your recipe is thorough with concise instructions. Thank you much.
Thank you so much, very informative video, you give all the needed and maybe needed information thanks for the effort and time spent on theses videos ❤❤❤
I found with curing olives the same problem. Our winters were too cold for successful fermentation, having no a.c. to regulate between 18 and 21°C. We live in a milder winter zone now and my olive are beautiful.
korean traditional kimchi, we dont put mushroom to kimchi but we might use for making broth and use it for kimchi. But it is not common due to strong mushroom taste. But i enjoyed your video and your explanation is very through. Thanks for sharing your recipe.
I'm only 2 jars of sauerkraut in & total newbie to fermenting, but I followed your instructions and they turned out great: you are THE BEST! and I will be trying this one next! Thank you!
Very important information and tips for us lacto fermenters. Thanks a lot for sharing. As I am posting this message I have been lacto fermenting habanero and Thai chilies to make very spicy chili sauce. Very best regards from Canada.
Hi! Love your channel! I have tried saurkraut for a couple of months now (and eat every day), and have added fermented cauliflower, broccoli and bell pepper to my repertoire. After this video I just had to try Kimchi. I have just put the result in jars, and I'm looking forward to see the result.
@@CleanFoodLiving Hello again! It went out to be really good! After 4 days I had a ph at 3.5, and after another two days in the fridge, I did try to taste. Very nice! Thank you for the recipie.
I was so excited to see this video post today! I’ve really enjoyed many different types of fermentation ( sourdough, kefir, yogurt, sauerkraut, and a few other veggies.). We lived in South Korea for a few years when my husband was in the Air Force and I was REALLY put off by the smell of kimchi. Now I know its value and have been dying to try my hand at making it. As a retired Medical Laboratory Scientist I really appreciate your scientific method of fermenting successfully. My very first batch of apple vinegar is about a month into the process and I’ve found your instructions invaluable. Tomorrow I’ll shop for my ingredients to make my first batch of white kimchi. Can’t wait! Thanks so much for another excellent video.
Great video with such useful information, I just made my first batch of kimchi and I am so hoping for success. I already had pH strips, they aren’t as exact as the meter but better than nothing. Thanks for such a good video!
Thank you so much! Very informative. I’m looking forward to making white kimchi. I’ve never tasted it before. Thx for the “warning”! I appreciate that!
Great stuff as usual only thing I do not see the point of is straining the 'broth' especially 3 times - just chuck it into the cabbage and veggies and mix to coat all then jar it up
I just started a batch. I strained it as her recipe says. Couldn’t bear to throw the pulp away so am saving it for soups, to add to salad dressing or later batches of other ferments. To weight the veggies in the brine I put a clean plastic sandwich bag over the jar top, add a clean garden rock, then fill the bag with enough water to make a seal around the top. Too frugal to buy a fancy glass weight yet.
Thank you very much for this video. Very amazing content, excellent delivery and build up of processes. Thank you so much. I have several jars of fermenting veg in my house, both in fridge and out. All is going well. With this video I may have the confidence to do a kimchi experiment. Greetings from Holland
Thank you for sharing. I was looking for other foods to ferment. I made the hot kimchi years ago. I will definitely try this one. It's time to get some jars.
Thanks for the video and for making me laugh, ‘it reeks’ 😂 I make a slightly different version of this and I found that I have to leave it out on the counter for at least two full days, if not three. In the middle of a hot Australian summer, two days are enough. I leave out the garlic and add a thinly sliced apple, and we all love it at the sparkling stage, while the apple is still sweet. Thanks for your videos, looking forward to more when you can get to them 🙏
@@chellow7 I don’t make kimchi anymore precisely because of the strong smell and flavour. No matter what I did, it was too hard to digest despite being fermented. All I do now is chop the following: 1 large wombok (Napa cabbage) 1 large carrot 2 stalks celery 2 apples I add 2% salt to the chopped vegetables. After a few hours wash them thoroughly, then put into a big plastic tub. Allow to ferment for around 2 days. Then add the finely sliced apples, mix and put the container in the fridge. It’s all very simple. We start eating it within two or three days before the apple loses its sweetness. I also like adding a little chilli, maybe only 2 teaspoons. It’s not kimchi, but it’s very nice, especially on a hot day.
Great Teacher and Information! I am going to try this Kimchi and have only recently been introduced to it from the Grocery Store and LOVE it! It's red though and was wondering if you have a red version of Kimchi? Not hot/spicy. Thank you for sharing with us your great expertise and your calm voice is reassuring to me that this is something even I could do! Thank you so much!
I don’t think I’m going to make kimchi. I’ll stick to my regular, affirmance, my carrots, peppers, and sauerkraut that’s good enough for me. I also made kefir and fermented drinks. I have quite a busy schedule. But you are very intelligent and you know your stuff I applaud you.❤
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
My Korean neighbor years ago shared with me how to make the best BBQ marinade. She said to use any fruit but kiwi delivered the most wonderful flavor and tenderness in the meat I had ever tasted. The Koreans really understand the power of enzyme in fruits. For kimchi, I use chopped apple or apple paste. Its natural sweetness and tanginess is perfect in fermented napa cabbage or daikon.
You would have to be the best UA-cam presenter I have found. Factual, to the point, understandable, logical, and well you have a lovely demeanour. Thank you for the videos. ✌️🙏
Youvarecduchva hood teacher and excellent speaker...I hang on your every word!
2 fun knee! Bitter-sour-face!
Time stamp very wise and considerate as heck!
O
Spelling mistakes from left blind eye..
저는 한국에서 왔어요🇰🇷🤍
흰김치를 소개해 주셔서 대단히
기쁘고 감사합니다 나는 고추가루가
묻지 않은 맑은 흰김치를 선호합니다
이것은 육슈와 함께 할때 더맛있어요
새콤달콤함 맛과 발효시키 유산균을
동반한 건강한 식품입니다
모두 맛있게 드세요🤍🫶🏻
This will be the fourth time to make this delish and exciting batch. I love that I can make a large batch and be more affordable than the small jars in the stores. My 99 year old dad absolutely loves it and he gets the majority of what I make and it doesn’t last too long He eats it right away. Thank you for making it easy to make and share. ❤
Thank you and you're right! Not only is it delicious but 100x more economical! Plus you have total control over what goes in it!🤩
You are the best presenter I have ever found on UA-cam. Clear, logical, to the point w/ no extra chatting. I have been fermenting for +10 years and have learned many things from you. Many thanks 🙏
I immediately became a fan of your channel. I am originally from Romania and I was raised by my grandparents eating fermented food, traditionally ,due to the long and very cold winters.I remember that my grandmother added dried corn kernels especially for the small red watermelon( my favorite ), cabbage, unripe tomatoes and cucumbers batches . it gave a sour taste and made it very difficult for it to go bad.
Salut! Ai făcut kimchi? 😋
You're such a good teacher, you covered all the details and possible questions. This recipe is like intermediate level and you broke it down for us, thank you so much. It looks delicious with all these combinations of vegetables. I love kimchi but can't eat spicy foods. I had never heard of white kimchi, but now I have an option thanks to you. Great work!
I'm a Korean and I'm very impressed by your kimchi making. Everybody here in korea has different recipes to make kimchi from family to family, so no kimchi is same as other's even if they follow the same instructions to make kimchi. Hence no wonder if I see your type of kimchi for the first time in my life, thinking I should've learned something from your recipes of how to make kimchi. And it's too bad you couldn't buy korean moo radish, and korean pears cause they are so sweety in autumn here in my homeland. Hoping your choice of radish and pears also are as sweety and crunch as ours.
We have amazing healthy foods recipes that have been descended for 5 thousands years ago. Our founding fathers have developed korean traditional cooking recipes which are carefully designed to make both body and soul healther, the more you eat them, the more your body and mind will be benefited. That's the concepts of Korean traditional foods, created for health.
But as you mentioned, they have one problem, smells. I admit your pointing out is accurate and correct. But in spite of strong smells, the benefits of our foods are way greater than its weak point.
But then I find out one very useful solution to remove the strong smells after having Korean spicy foods. You can try to eat some sweety like candy, korean traditional rice cakes, some sweety cookies or anything containing sugar, sweety, honey... for your dessert. Then the strong smells would be gone magically. The reason is simple, sweet taste is the key to moderate all sorts of taste. When you try to taste sour one, it also contains a little bit of sweety in it to mitigate strong taste of the original sour taste, and any salty food is the same, any kind of tastes you'd try, without sweety in them, the original tastes are too strong to taste. That's how sweety mitigates all sorts of tastes. And that's how having some sweety dessert after having Korean traditional foods can remove all remaining spicy taste along with smells in your mouth.
So, don't forget to eat sweety dessert after having Korean foods. It will work and help you keep good social manner with your friends around.
Love Korean foods!
I made this recipe 2weeks ago. The most delicious ferment I have ever had. This will replace sauerkraut for me. Refreshing!
I purchased a pH meter per your recommendation. The kimchi was at 3.89 at day 5. It tasted fantastic so I transferred it to the refrigerator.
Thank you.
I love hearing this good news! 😊
Your skin looks so healthy and gorgeous! Just goes on to show what eating right can do to your health and overall well-being! ❤
You have been my God send on my fermentation journey. So full of knowledge and deeply full of facts. Thank you so much!
My head didn't explode with all this information...I drank it all up like a little grasshopper hanging on the teacher's lips! Thank you for this wonderful kimchi-making lesson! It was inspiring...
LOL, glad to hear it!
This is so timely! I have been making sauerkraut for a while but am just about to embark on my first kimchi journey and have been pouring over all the various recipes that look good. You are one of the very few that not only teaches the how but gives the why as well. I would love to see your version of a spicy kimchi as that is going to be my first attempt.
Or you could just create a spicy sauerkraut with all the kimchi ingredients. Like this video shows, but with the spice.
You are truly a joy to watch and learn from. God has given you such a sweet and gentle spirit in which it's easy to learn from you! Please keep it going 🙂
Thank you. I didn't know about the pH being useful in tracking salt water based fermentation like kimchi. I have to eat kimchi outside the house, but maybe I can get away with cucumber and white kimchi variations in the early stages. I lived in Busan for a year and certainly enjoyed the food there. I was warned in a briefing when I arrived that this smell would be everywhere. It's probably the fermented garlic that penetrates every pore of a person's being when sustained continuously in everyday food. :) @32:32
I tried your ginger,carrot & cabbage ferment- amazing! I eat abit each day & put a tsp of the juice in my puppy's food. (Vet approved)
White kimchi is good for summer dehydration
After sweating profusely, if you drink only water, your stomach will feel something uncomfortable
or salt water same. but if you drink white kimchi, your stomach will feel better
Someday there will be a kimchi drink in the convenience store
This is the most educational video on fermentation I have ever seen. Thank you for sharing your knowledge.
I've binge watched most of your presentations today (I just discovered them on UA-cam). Truly excellent guides - intelligent, thorough, clear, charming, and the photography is also beautiful. Thank you for your wonderful offerings.
As a serious connoisseur of all things kimchi, this video is solid gold! Thank you so much for all you do.
You are awesome. Your presentation is professional, friendly, sincere, practical, informative, and best of all, applicable.
Finding your channel has been the highlight of my day - you’re such a blessing, such a calm and informative presentation style. I am binge watching your content!
Awesome, thank you!
I'm also doing a lot of fermentations, but avoided so far Kimchi due to the Salt content. I made recently white Kimchi, but made it exactly the way I make the Sauerkraut. It fermented well, I left it 5 days in the fermentation jar before I moved it in the fridge (in Singapore we have 26 to 30 deg C at our kitchen area, when making Sauerkraut it "bubbles CO2" after 6 hours and the most violent part of the fermentation is over in 3 days). We eat every morning a "Fermented Day Starter", usually fermented Beetroot and Cauliflower or Carrots or Cucumbers. I love your channel as your presentation is easy going, clear and lovely.
It worked! I just started fermenting the last part of November. I love kimchi but my husband does not. I thought I would give this a shot and see if he liked it. I omited the fish sauce last moment and I added some mustard greens. It turned out incredibly good. I am soooo proud of myself. And best of all, he likes it! We were talking through a kimchi pizza idea (I make our own bread with my sourdough starter). I think we ended up with a peanut sauce base, the white kimchi on top, so it crisps when cooked, then top when done with some finely chopped white kimchi, maybe basil or some other aromatic green herb, and roasted cashews. I actually think this will work and can't wait to try it. Still not sure on the peanut sauce base though.
That's amazing!
@@CleanFoodLiving I just want to add that I made tamales yesterday and ended up with more masa than filling. So, I drained and chopped up some of my kimchi and put it in a tamales. They are really really good that way. Next thing is do a kimchi pizza. I've made this three times now. Second time too salty and didn't like the fish sauce so to the compost it went. Third time, I did half the onions in the broth and didn't add the spring onions as I pick them out. It definitely needs the onions as the recipe reads. It was good, but really, it does best following the recipe to the Tee. 😂
Thank you for the concise instruction.
I wanted to say that I made this, changing up ingredient a bit because I couldn't find Napa cabbage, so I used Bok Choy.
This was my first attempt to make Kimchi and I have never tasted Kimchi before.
I did the 6-7 day ferment (I had no ph paper).
So, I then placed it in the fridge (day7) and began to eat. Delicious! Super Crunchy!
Healthy! Thank you!
Wonderful!
This is by far the best, most informative video on fermentation of any kind I have ever seen. Thank you for your pleasant method of teaching. I am very excited to start my kimchi journey.
Specific details including the science make this information unique despite being "non-ethnic" it seems most informative and worth the watch! Love kimchi and now I know how to make it at home! Thank you!
I've just found your sweet self. Thank you for talking the time to be clear and presice.
Oh my gosh, this is wonderful! I love fermented foods but have avoided kimchi because of the hot peppers. The flavor is magnificent! Thank you for this recipe!
Thank you so much about pH readings! So helpful! Glad I found you sharing this information, I Was about to pick up vege fish sauce and make my first batch of kemchi!😊
I have watched many videos on kimchi making. This is the best by far as the instructions are so informative. Thanks!
Thank you a lot for clear explanation! It's a great pleaser learning your recipes, watching and listening you!🥰
I love your videos!! Your soft spoken voice instills confidence with me. ❤
I really appreciate all the detail - answering my questions before they arise is my preferred learning curve!
Love your videos, straight to the point easily understood.
After working in a micro lab researching "bad bacteria" I developed a healthy degree of paranoia around foodborne disease. When making fermented vegetables I worry that the fermentation may not start until after the "bad bacteria" have developed a significant population. To overcome this paranoia, I always inoculate my fermentation with the liquid from a live, commercial organic fermented product like Kosher dills or sauerkraut to get the fermentation underway very rapidly.This has eliminated funky fermentaitions for me. I wonder if the traditional Korean use of clay jars, is accomplishing something similar by having the "good bacteria" already coating the insides of the jar. I also sometimes top off a fermentation jar with a teaspoon of apple cider vinegar on top of the glass weight to immediately reduce the pH.
Love this video and you are simply a superb teacher! I just made this today and it looks amazing in the jars! I also got the PH reader you recommended and will measure the PH over the next week. Thank you so much! You are so blessed to be able to teach this to so many! Love your channel...
Wonderful!
How did it turn out? Curious on what the flavors were like
I have the same exact pH meter, I got it when I started making beer sours. It's why I stopped making sours. Now I only make hard cider, kombucha, and kimchi. Thanks for the tips and recipe!
I’m Korean and I foud your channel while looking for a sauerkraut recipe. It’s a noce surprise to see a kimchi recipe here!😊 By the way we call it “백김치 Baek-kimchi” rather than 흰김치. Your recipe is beautiful! Thank you for your videos!
What an amazing video! Thank you so much!!! As a teacher and a traveller who lived in Korea almost 3 years, this recipe looks absolutely delicious and nutritious. Very well done and so happy to have a baek-kimchi recipe to add to my collection of kimchi recipes :) excited to see your ttong-style recipe and how it compares to what I learned while making my own kimchi in that way 😁 if you ever have the chance to do the fermented "mu" (mu is the Korean word for radish) known as Kak-du-gi, I would love to learn that too :)
I bet u got recipes for miles!
Living in an Asian nation would be so great in the culinary aspect!
@@YeshuaKingMessiah I learned so much and I still use many of the recipes many years later... I was there from 95-98 and those were some of my best food-eating years for sure! Every day was an adventure!
radish= mu woo
kak du kl ,korean
@@jasonarondeau , what a phenomenal experience that musy have been! Question: were you accustomed to hot pepper-spicy food before you lived in Korea? If not, how did you manage to acclimate to it? I have been eating as much Korean food as I can manage, including a bite of kimchi every day at the beginning of meals.
I am nonplussed, trying to imagine how a newborn graduates from breast milk to kim chee.
How does that happen?
love your channel ❤ I 've
already made the pickled cabbage & it is really a great prebiotic. just ask my tummy! I've made kimchi from my Korean cookbook & it is also great!
Very thorough and extremely informative. Thank you for sharing what's been hard won! As an intro to the whole topic, I feel blessed and grateful to you. I look forward to this my 1st attempt!
I think it's amazing that our ancestors figured out how to preserve foods in such a manner, without pH meters.
Thank you for this video! You gave me the courage to try making and trying kimchi. I absolutely love this ferment! I'm obsessed with this ferment, it is DELICIOUS!
Fantastic!!
What specifically does it taste like?
I really enjoy white kimchi because I’m a baby when it comes to spice. Thank you for your video and I’ve learned so much from you. Thank you for giving the life update and just know I appreciate your knowledge in helping with changing my eating habits 🙏🌻⛄️
Same…I just don’t enjoy spicy kimchi…😅
This is what I need. And the presentation how to make it is just wonderful. I can finally enjoy mild kimchi. I'm avoiding the hot one because of some health problems. Thank you for this recipe. 😊
Once it stops raining (California Central Coast) I will be on a mission to make White Kimchee. Thank you for such an amazing introduction to food I've never heard of!
wonderfully clear and instructive tutorial - thank you
We find we prefer Savoy cabbage for our Kimchi, it has a lower moisture content so doesn't break down as much. Great recipe thank you!
Love it! 💚❤🧡💛My son and I made this Kimchi and it is almost gone. We have made from your videos the sauerkraut, red cabbage sauerkraut, and this Kimchi. They have all turned out wonderful! I was a bit concerned the first time about my ability. The ph meter helped with that. Today we are making your fermented beans. Can't wait! I have a smaller refrigerator or I would devote a whole shelf to fermented foods. Thank you for all the recipes! 💚
This is so wonderful to hear! Fermenting foods together with your son is precious!
Thank you for this tutorial I'm how to make kimchi my love for kimchi started when I was stationed in Korea Isle of White kimchi
I subscribed because you are so helpful and very transparent! Thanks for all your help!!
I just finished getting my first batch of your Baek Kimchi together and cannot wait to see my results. I decided to make only a quart this time and decreased each ingredient accordingly. I ended up with a bit over a quart of veggies and just put the extra in a pint jar. The amount of liquid in my bowl of daikon, mushrooms, onions, carrots and peppers was much less than yours in the video. This left me a bit short on the liquid covering the kimchi at the end. My starting pH (yep, I bought the pH meter) is 5.33. I’m keeping the jars at 74 degrees in hopes that a quicker fermentation will alleviate any evaporation so I can get it in the frig before any mold appears. The one quarter batch also meant that my broth ingredients were too shallow to blend properly in my Vitamix so I used an immersion blender which worked very well. It smells so good right now, I can only imagine how good it will be in a few days. Thanks again.
Keep me posted, I'd love to hear how it turns out!
I’m just checking in again to let you know that my first batch of Baek Kimchi turned out great. My quart jar went from an initial pH of 5.33 to a safe 4.29 in less than 48 hrs. I held both the quart and the extra partially filled pint jar at 74 degrees. Interestingly, once I moved the quart to the frig and slid the pint closer to the und er counter lights, it too reached 4.29 pH in another few hours. We had it for dinner tonight! So yummy. Next up…your fermented cabbage peanut salad. Probiotic water is going right now too. I don’t know if you’ve tried this, but I also make my own mayo using a couple tablespoons of whatever ferment brine I have on hand. After using my immersion blender to quickly mix the ingredients, I stir in the brine or whey and allow it to sit at room temperature for about 6 hours to start fermenting. I then move it to the frig where it lasts longer, safely.
That is great, I'm so glad to hear it! ... and excellent move with your mayo😀
Whoohoo, what a treasure find.i have been fermenting for years successfully however brilliant new tips....Moral: you can teach an old dog new tricks;) xxx n
Impressive precise detail and delivered so I can understand
TY so much
I love your informative videos. I also use the exact ph tester and it does help a lot. I just started on my clean food living and can’t wait for future videos.
Yes, same❤
This is marvelous and so delicious. Thanks a million ❤
i eat red (spicy) kimchi as much as i can, with almost everything. i cannot wait to try this recipe. i am lie pavlov's dogs when i watch your videos. i made some of your zucchini relish and LOVE it. thank you.
Hello there from ChCh, NZ .... I just love your vidclips as they are Super Informative and Very Well demonstrated .... I have seen a few times that You say.... " Leave on the Counter " .... I think that this is just 'A Little Wrong ' as it should be ' Store in a Dark Place ' as the UV will definitely affect the development of the ' Ferment' as UV is used to 'Sterilize' .... I Always put mine in a Dark Cupboard or a Dark Pantry without Any Lights On !!!! .... Keep up the good work, Best to ALL
So glad have found your channel! I enjoy fermented foods, but usually buy them. I've made some in the past, but had a couple of less-than-quality outcomes. I love the way you explain everything in so much detail. This recipe sounds wonderful and i will be making it soon!
Wow... you have a lot of kimchi knowledges! Thanks so much for the proper lesson!
I am very excited to try this! I have purchased white non-spicy fermented at my Korean market. It was delicious and refreshing. Thank you.
I love those blue cabinets!
Such a quiet voice😊♀️🛡️🌐🥰🥬🥬🥬🥬🥬Kim Chi
I do a kimchi and it’s great. I will make this one. I just watched your salsa video. That will be next up. Thank you. I’m trying to fix my gut, doctors have been no help.
Thank you for sharing this recipe💜💚💙
You are so wonderful , i like your presentation very much!!! very very knowledgeable
Thank you so much looking forward to making it
Thank so much ive been waiting for a good white kimci recipe .i cant wait to put this together. I love your videos please keep them coming.
Thanks for your great video. Look forward to trying this.
Thank you so very much for sharing all of your knowledge and research with us. I appreciate it very much!!
Last week I bought Kimchi for a taste test - Just to know if its worth starting fermenting myself. It tasted great to me but my husband was so grossed Out by the smell of it that I cannot eat it while he is arround. Thanks to your videos and the included information I now know that I Just chose the 'smelliest' version of fermented vegetables. At least I hope so 😊
Thanks vor your great content - I am really looking forward to trying my first own ferments
Excellent videos. Been making sauer kraut and beet kvass with good success, ready to give kimchi a try and your recipe is thorough with concise instructions. Thank you much.
I'm excited to try this style of kimchi!
Thank you so much, very informative video, you give all the needed and maybe needed information thanks for the effort and time spent on theses videos ❤❤❤
I found with curing olives the same problem. Our winters were too cold for successful fermentation, having no a.c. to regulate between 18 and 21°C. We live in a milder winter zone now and my olive are beautiful.
Great video-you are the official fermentation expert!
korean traditional kimchi, we dont put mushroom to kimchi but we might use for making broth and use it for kimchi. But it is not common due to strong mushroom taste.
But i enjoyed your video and your explanation is very through. Thanks for sharing your recipe.
I'm only 2 jars of sauerkraut in & total newbie to fermenting, but I followed your instructions and they turned out great: you are THE BEST! and I will be trying this one next! Thank you!
Wonderful!
Very important information and tips for us lacto fermenters. Thanks a lot for sharing. As I am posting this message I have been lacto fermenting habanero and Thai chilies to make very spicy chili sauce. Very best regards from Canada.
You are an amazing teacher, wow! Thank you for sharing all this great information! I’ve just become a new subscriber, lol…..many blessings😘
Omgosh!! You are so thorough and organized! Thank you soooo much!!
Hi!
Love your channel! I have tried saurkraut for a couple of months now (and eat every day), and have added fermented cauliflower, broccoli and bell pepper to my repertoire. After this video I just had to try Kimchi. I have just put the result in jars, and I'm looking forward to see the result.
Let me know how it turns out!
@@CleanFoodLiving Hello again!
It went out to be really good! After 4 days I had a ph at 3.5, and after another two days in the fridge, I did try to taste. Very nice! Thank you for the recipie.
Great to hear, thanks for the update!
You explained and demonstrated that so well. Thanks for sharing!
I was so excited to see this video post today! I’ve really enjoyed many different types of fermentation ( sourdough, kefir, yogurt, sauerkraut, and a few other veggies.). We lived in South Korea for a few years when my husband was in the Air Force and I was REALLY put off by the smell of kimchi. Now I know its value and have been dying to try my hand at making it. As a retired Medical Laboratory Scientist I really appreciate your scientific method of fermenting successfully. My very first batch of apple vinegar is about a month into the process and I’ve found your instructions invaluable. Tomorrow I’ll shop for my ingredients to make my first batch of white kimchi. Can’t wait! Thanks so much for another excellent video.
Excellent, just EXCELLENT! So glad you are sharing the fruits of your extensive experimentation. Now to order a pH meter...
Great video with such useful information, I just made my first batch of kimchi and I am so hoping for success. I already had pH strips, they aren’t as exact as the meter but better than nothing. Thanks for such a good video!
The paper ph strips will get the job done, good job! Can't wait to hear how yummy it turned out!
Thank you so much! Very informative. I’m looking forward to making white kimchi. I’ve never tasted it before. Thx for the “warning”! I appreciate that!
Great stuff as usual only thing I do not see the point of is straining the 'broth' especially 3 times - just chuck it into the cabbage and veggies and mix to coat all then jar it up
I just started a batch. I strained it as her recipe says. Couldn’t bear to throw the pulp away so am saving it for soups, to add to salad dressing or later batches of other ferments.
To weight the veggies in the brine I put a clean plastic sandwich bag over the jar top, add a clean garden rock, then fill the bag with enough water to make a seal around the top. Too frugal to buy a fancy glass weight yet.
Thank you! I can hardly wait to try this recipe!
Thank you very much for this video. Very amazing content, excellent delivery and build up of processes. Thank you so much. I have several jars of fermenting veg in my house, both in fridge and out. All is going well. With this video I may have the confidence to do a kimchi experiment. Greetings from Holland
Thank you for sharing. I was looking for other foods to ferment. I made the hot kimchi years ago. I will definitely try this one. It's time to get some jars.
Excellent instruction! Thank you 😊
Thanks for the video and for making me laugh, ‘it reeks’ 😂
I make a slightly different version of this and I found that I have to leave it out on the counter for at least two full days, if not three. In the middle of a hot Australian summer, two days are enough.
I leave out the garlic and add a thinly sliced apple, and we all love it at the sparkling stage, while the apple is still sweet.
Thanks for your videos, looking forward to more when you can get to them 🙏
What specific flavors does this taste like? I’m afraid if the smell is too strong, I’ll be less likely to eat it
@@chellow7 I don’t make kimchi anymore precisely because of the strong smell and flavour. No matter what I did, it was too hard to digest despite being fermented.
All I do now is chop the following:
1 large wombok (Napa cabbage)
1 large carrot
2 stalks celery
2 apples
I add 2% salt to the chopped vegetables. After a few hours wash them thoroughly, then put into a big plastic tub. Allow to ferment for around 2 days. Then add the finely sliced apples, mix and put the container in the fridge. It’s all very simple.
We start eating it within two or three days before the apple loses its sweetness.
I also like adding a little chilli, maybe only 2 teaspoons.
It’s not kimchi, but it’s very nice, especially on a hot day.
Could you just teach me everything there is to know? Your voice is so relaxing. Thank you!
Great Teacher and Information! I am going to try this Kimchi and have only recently been introduced to it from the Grocery Store and LOVE it! It's red though and was wondering if you have a red version of Kimchi? Not hot/spicy. Thank you for sharing with us your great expertise and your calm voice is reassuring to me that this is something even I could do! Thank you so much!
I don't have a red kimchi recipe at this time, but hopefully you'll love this white one🙂
Nice lady, thanks for teaching. I use to make the red one. I will soon give a try.
I don’t think I’m going to make kimchi. I’ll stick to my regular, affirmance, my carrots, peppers, and sauerkraut that’s good enough for me. I also made kefir and fermented drinks. I have quite a busy schedule. But you are very intelligent and you know your stuff I applaud you.❤
Just amazing. I always learn something new listening to Amandha and co. 🎉 Love and light to you all ❤ 💫
Top notch fermentoring!