This was excellent! I have watched countless videos, this is the best I've found! I am waiting for the Mochiko (sweet rice flour) and water to cool. Gonna mix it up, got my rice all ready to go, fry an egg and BAM breakfast! Mahalo and Aloha from Maui!
Hi 👋 I haven't tried without fish sauce before but I guess you can try with some salt. However, I'm pretty sure the taste will be different than normal kimchi. 🙂
can you describe how the radish kimchi tasted? I tasted my radish first and it was bitter. after I made it into kimchi the bitter taste got stronger after one day. I am very sad.
@@sekarendah977 😞 if it was already bitter before making kimchi you cannot do anything with that. you should use the radish when it's sweet, slightly spicy and crunch. So in Korea we usually make the radish kimchi during Autumn season. Sorry that I didn't mention this in the video.
Hi 👋 if you salted them properly and seal the container properly, it will last a few months. Or at least it should last 4~6 weeks otherwise it means something is not done properly. Also it becomes sour and sour as time goes by and it's perfectly normal. 🤞😋
Hi, yeah I usually use just plastic containers so the explosion won't happen to me but if you use containers that can completely seal, you might need to open the lid from time to time. Also, don't fill the container 100%, leave a bit of space that might help to avoid explosion 😄
@@YetAnotherMeal if someone in the future ask u the same question.. Then I would suggest u to tell them to never add red onion in kimchi cause I tried yesterday and it smells awful... 😣 I don't know whether some might like the smell but as for me, it give me a headache for some hours.. 🤣..!
Hi, no it won’t make it sweet because it’s still much less portion to the chilli powder. However, the sugar (or fruits) will make the taste a bit more refresh. 🙂
I have cabbage kimchi, perilla leaf kimchi and cucumber kimchi recipes currently 🙂 ua-cam.com/video/MUFfgV7L7Ig/v-deo.html ua-cam.com/video/yTs6YZ5KQ8Y/v-deo.html ua-cam.com/video/QKeeYLH8if4/v-deo.html
Hi, you can usually start eating after 2~3 days and keep it in the fridge for one to two months. If you seal it very well, it can last much longer. 😄 But after all it all varies depending on how much salt you've used, how long you've pickled kimchi, temperature, cliamte something like that so unfortunately there isn't any certain numbers I can tell you 😔
I think there can other reasons but in my case it was usually due to off season radishes. Depending on what radish you use though typical Asian white radish is the most delicious just before the winter. Anyway in short, in most cases the bitterness is not because of you or the sauce it’s usually the radish.
If it was due to the radish, I cannot think of anything to get rid of the bitterness, Sorry. 😞 Also I forgot to mention that it could be the salt that makes kimchi bitter. I always use natural sea salt. If you happen to use table salt this time, try with sea salt next time and see the taste is different. 🤞
Hi 👋 I'm not 100% sure but I also had the same experience before and it was due to cheap table salt and since then I only use quality sea salt. The other reason could be radish itself, the white radish is best around autumn(fall) season and I found off the season radishes often have thick skin and have some bitter taste. Hope this helps you. 🤞
Yet Another Meal 또 한끼 appreciate your advice. I try marinate radish with salt and sugar over night result turn better.. radish bitterness lesser and texture also okay.
Yup, leave in somewhere that is not exposed to direct sun light for 1-2days before storing in the fridge. How long should be kept on room temp. actually depend on your climate and if you’re in hot humid place, leave it less than 1 days. Otherwise if you’re in dry and not-so-hot place, you can leave in the room temp. for 2 days. This is for more active fermentation so that you can enjoy the kimchi earlier 🙂 If you store the kimchi straight in the fridge, it’ll take quite a few days till the fresh chilli powder and fish sauce smell to become less dominant.
@@YetAnotherMeal thank you so much!!! This is noted, I followed your kimchi making style, your other video, and this one I will try. The cabbage kimchi I made was salty before, maybe because I used iodized salt instead of rock salt or sea salt. But now the Kimchi taste good, lessen salty. Any advice how to avoid it from happening again? Thank you so much!
I think think it's quite natural tasting quite salty at the beginning, once the fermentation kick in properly it will produce some water balancing out the saltiness. And yes if you use sea salt it'll be better. :)
The skin may become a bit soft but the inside should be solid. I also have the same experience but that was due to off-season radishes. Radishes are generally the best just before the winter and up to beginning of the winter. Or it could be salt, I recommend using bigger grain salt like sea salt. If those don’t help you could also try salting in hot water. Please take a look at my “cucumber kimch” video for instructions. Hope this helps you 🤞🙂
Unfortunately no. You can use less amount to minced garlic if you're ok with bland Kimchi taste though, you should use fresh garlic minced for real Kimchi taste.
Hi 👋 except the salting (with sugar) part, you can use the paste for cabbage kimchi 😄 but add a couple table spoons of sugar or grind an apple (pear) or two when making the paste.
Sorry, unfortunately, you cannot replace fish sauce with soy sauce. However, you could try using some sea salt instead of fish sauce but it would taste differently 😔
Hi 👋 I think you could use less amount of the sauce e.g. use only half, the taste should be somewhat different but I guess it's still not too bad since radishes are already seasoned with salt and sugar. 🤞
You can use any chilli flakes that don't have seeds in it. Otherwise, the best way is to buy one from Korean grocery shop if you have one in your area. 🤞
Hi, if you cannot use fish sauce for some reason you could replace it with salt but it will have slightly different taste. I sometimes opt out fish sauce too for my son who is allergic to fish sauce (I wash them before giving to him). 🙂🤞
Hi, sorry to hear that 😔 yeah it's not easy to get exactly right saltiness because it can change depending on what sort of radish, salt you use and what the room temperature in your place is and so on. So many thing can change the taste. When did you try it after keeping where and how long? because usually it's salty at the beginning and become less salty as it produces more water.
Thanks for watching and thanks for your opinion. Can I ask what you disliked about the music? Is it too loud? doesn’t go with the video? or there shouldn’t be any music at all? Absolutely welcome for any sort of opinions 🙂🙏
@@sriyanlanka4941 cool thank you so much, I have actually realised that too and reduced music volume for some latest videos, I’ll make sure to keep the cooking sound on top of any music or artificial sounds 😄
Did you try right after making them? Usually it takes a couple of days to produce more water and even out the saltiness. Hope that’s what it is for you 🤞
![Need a quick fix Bibimbap or Radish Kimchi? 🌶 EASY Korean Radish Side Dish [무생채] #subscribe](/img/n.gif)
well produced. Will try this recipe this weekend.
This was excellent! I have watched countless videos, this is the best I've found! I am waiting for the Mochiko (sweet rice flour) and water to cool. Gonna mix it up, got my rice all ready to go, fry an egg and BAM breakfast! Mahalo and Aloha from Maui!
Looks very simple and delicious! I’ll try it this weekend thank you for your video!
My pleasure 🙂 hope your radish kimchi turns out delicious 🤞
I've made this morning,just after googling and your video popped out. Tqsm!
Thank you for watching and leaving a comment 🤩🙏🏻
I made some kimchi using your recipe yesterday and it turned out great. Thank you so much for showing easy steps. 💛💛
You are so welcome! I'm so glad to hear that it turned out great 🤩
It looks amazing. The colour is so bright and vibrant. Thanks for sharing.😊
Thank you for watching and leaving a comment 🙏🏻
I tried some day ago it’s awesome 🤩
That's amazing 🤩
got to try this.yummy.
Yes you should try this, it’s so delicious!
Thanks for watching and leaving a comment 🙂
Thank you for making this, i am going to try this recipe 😃😃
My pleasure, thanks for watching 🙂
@@YetAnotherMeal I made your radish kimchi recipe for my family and they absolutely loved it, they ate it all in 2 days 😂 Thanks so much!!
Sa Fina I’m so glad to hear that your family loved it 😃 🎊
If we don't have a fish sauce what should we do..please tell me
Hi 👋 I haven't tried without fish sauce before but I guess you can try with some salt. However, I'm pretty sure the taste will be different than normal kimchi. 🙂
Did you use rice flour?
Thq nice I will try this
My pleasure, thanks for watching 😀
Thank you sir :D I just made my first radish kimchi batch just now :D I hope it will turn out great😍💓
So glad to hear that you've tried it 😄 hope it turns our great 👍
Your recipe is the best!!!
Thank you so much 😋
Uh oh, I wanna try it this day. Wish it became tasty like yours. Thanks for the video and the description tho.
No worries my pleasure! fingers crossed for you 🤞🙂
can you describe how the radish kimchi tasted?
I tasted my radish first and it was bitter. after I made it into kimchi the bitter taste got stronger after one day. I am very sad.
@@sekarendah977 😞 if it was already bitter before making kimchi you cannot do anything with that.
you should use the radish when it's sweet, slightly spicy and crunch.
So in Korea we usually make the radish kimchi during Autumn season.
Sorry that I didn't mention this in the video.
Is there a problem if I skipped the fish sauce...? I mean, would kimchi taste better without fish sauce..??
May I know the chili powder is same as cabbage kimchi powder ?? Cos there is 2 type powder thanks
Hi 👋, yes you can use the same chilli powder used for the cabbage kimchi :)
Yet Another Meal 또 한끼 thanks
Can you use glutinous rice flour?
Haven’t tried with it but I guess it should be fine
Thank you. Can't wait to make it!
My pleasure. Thanks for watching 😄
tankyou 🤩🤩
CoralSea johar My pleasure, thank you for watching 😀
I am making this dish now. How long will it last in the fridge?
Hi 👋 if you salted them properly and seal the container properly, it will last a few months. Or at least it should last 4~6 weeks otherwise it means something is not done properly. Also it becomes sour and sour as time goes by and it's perfectly normal. 🤞😋
Thanks for this video ❤❤
My pleasure 😀 thanks for watching 🙏🏻
Do we need to lose the lid? I watched other video said that the jar could explode
Hi, yeah I usually use just plastic containers so the explosion won't happen to me but if you use containers that can completely seal, you might need to open the lid from time to time. Also, don't fill the container 100%, leave a bit of space that might help to avoid explosion 😄
Wow It looks delicious 🤤 I will surely try this too! 😍
Thank you for this video 😍
My pleasure, thanks for watching 🙂
Is it compulsory to add fish sauce
Sorry for super late response 🙏 It's not compulsory, you can use salt, but the taste, fermentation etc. would be slightly different.
I want to try can I use tamato kecthup instead of fish sauce . Plz reply or anything instead of fish sauce
Oh sorry you cannot use tomato sauce for this food, however you can use salt instead of fish sauce 🙂
@@YetAnotherMeal thanks for your reply
@@cookwithpolina4999 my pleasure 🙂
I just came here after seeing run bts sooo thanks to upload thus video
Narayana Samy my pleasure, thanks for watching 😀
Mam i am rithiga sorry for that confusee
Can we use red onion instead of green onion..?? 🤔 🤔
You can use but I’d recommend using green onions they taste different after a few days. 🙂
@@YetAnotherMeal if someone in the future ask u the same question.. Then I would suggest u to tell them to never add red onion in kimchi cause I tried yesterday and it smells awful... 😣 I don't know whether some might like the smell but as for me, it give me a headache for some hours.. 🤣..!
@@jiangonmei4110 Oh I see, thanks for letting me know 😬 and sorry to hear that your kimchi smells awful 😔 hope your next kimchi turns out perfect ✨🤞
what kind of flour? corn flour or what?
Plain flour
How long can it be stored?
Usually a few weeks in the fridge 🙂
Can I use corn flour?
Sorry I haven’t tried corn flour before but it should be fine if it doesn’t have corn smell. 🤞🙂
When u add sugar does it make it taste sweet?
Hi, no it won’t make it sweet because it’s still much less portion to the chilli powder. However, the sugar (or fruits) will make the taste a bit more refresh. 🙂
Do u make other types of kimchi also
I have cabbage kimchi, perilla leaf kimchi and cucumber kimchi recipes currently 🙂
ua-cam.com/video/MUFfgV7L7Ig/v-deo.html
ua-cam.com/video/yTs6YZ5KQ8Y/v-deo.html
ua-cam.com/video/QKeeYLH8if4/v-deo.html
@@YetAnotherMeal thanks 🙏
@@anshulnehwal4901 My pleasure 😄
May I know why you used Chilli powder instead of Chilli flake?
Sorry for the late response, chilli power dissolves quicker and more easily.
Hi can I know after fermentation is done, ready to eat. But how many days can we keep in the fridge again?
Hi, you can usually start eating after 2~3 days and keep it in the fridge for one to two months. If you seal it very well, it can last much longer. 😄
But after all it all varies depending on how much salt you've used, how long you've pickled kimchi, temperature, cliamte something like that so unfortunately there isn't any certain numbers I can tell you 😔
@@YetAnotherMeal thank you!:) I think one or two months should be enough for me already!:D
I already try this but my radish taste bitter, can you tell me why it taste bitter?
I think there can other reasons but in my case it was usually due to off season radishes.
Depending on what radish you use though typical Asian white radish is the most delicious just before the winter.
Anyway in short, in most cases the bitterness is not because of you or the sauce it’s usually the radish.
@@YetAnotherMeal Do you have any tips to get rid of the bitternes?
If it was due to the radish, I cannot think of anything to get rid of the bitterness, Sorry. 😞
Also I forgot to mention that it could be the salt that makes kimchi bitter.
I always use natural sea salt. If you happen to use table salt this time, try with sea salt next time and see the taste is different. 🤞
@@YetAnotherMeal ok, will try sea salt next time. thank you 😊
I have try but the radish turn out bitter any idea?
Hi 👋 I'm not 100% sure but I also had the same experience before and it was due to cheap table salt and since then I only use quality sea salt.
The other reason could be radish itself, the white radish is best around autumn(fall) season and I found off the season radishes often have thick skin and have some bitter taste.
Hope this helps you. 🤞
Yet Another Meal 또 한끼 appreciate your advice. I try marinate radish with salt and sugar over night result turn better.. radish bitterness lesser and texture also okay.
Hi, what u mean keep in room temperature for 2 days? U mean no need fridge and just leave in counter top?
Yup, leave in somewhere that is not exposed to direct sun light for 1-2days before storing in the fridge.
How long should be kept on room temp. actually depend on your climate and if you’re in hot humid place, leave it less than 1 days. Otherwise if you’re in dry and not-so-hot place, you can leave in the room temp. for 2 days.
This is for more active fermentation so that you can enjoy the kimchi earlier 🙂
If you store the kimchi straight in the fridge, it’ll take quite a few days till the fresh chilli powder and fish sauce smell to become less dominant.
@@YetAnotherMeal thank you so much!!! This is noted, I followed your kimchi making style, your other video, and this one I will try. The cabbage kimchi I made was salty before, maybe because I used iodized salt instead of rock salt or sea salt. But now the Kimchi taste good, lessen salty. Any advice how to avoid it from happening again? Thank you so much!
I think think it's quite natural tasting quite salty at the beginning, once the fermentation kick in properly it will produce some water balancing out the saltiness. And yes if you use sea salt it'll be better. :)
@@YetAnotherMeal can I ask what will happen if I did not salt my kimchi?
What kind of plan flour
Hi, you can use any regular flour. Or if you can, you can also use rice flour. 🙂
hii, why is my radish became soft when i soak it in salt and sugar in 1hr? can someone enlighten me? is it normal or not?
The skin may become a bit soft but the inside should be solid. I also have the same experience but that was due to off-season radishes. Radishes are generally the best just before the winter and up to beginning of the winter.
Or it could be salt, I recommend using bigger grain salt like sea salt.
If those don’t help you could also try salting in hot water. Please take a look at my “cucumber kimch” video for instructions.
Hope this helps you 🤞🙂
Can I used fresh garlic !? Instead of minced garlic!?
Unfortunately no. You can use less amount to minced garlic if you're ok with bland Kimchi taste though, you should use fresh garlic minced for real Kimchi taste.
🤩🤩🤩
Thanks for watching 😄
Can I use Gochujang(red pepper paste) instead of chili powder?
Hi, unfortuately, you cannot use Gochujang for any Kimchi, Gochujang is seasoned for soups and other sauces but not for fermentation. 😞
haii.. can this recipe be used to make cabbage kimchi?
Hi 👋 except the salting (with sugar) part, you can use the paste for cabbage kimchi 😄 but add a couple table spoons of sugar or grind an apple (pear) or two when making the paste.
What kind of flour did you used?is it like apf?
I used regular flour that you can buy at any supermarkets 🙂
Hello, may I know how long can I keep this in the fridge?
Hi 👋 it depends on how much salt it contains but it’ll last usually 3-4weeks before it becomes too sour. After that you can make fried rice 😀
thanks!!
Hi, Can I use soy sauce instead of fish sauce? Thanks.
No unfortunately it's not replaceable by soy sauce, instead I think you can try with salt but I haven't tried myself 😞
Which flour you used for fermentation???
Hi I used plain flour (general purpose) 🙂
@@YetAnotherMeal thanks for answering ☺
@@ishita4097 My pleasure 🙂
Can we use normal regular salt?
The measurement might be slightly different due to the grain size and how salty they are but basically, yes, you can use regular salt as well. 😀
@@YetAnotherMeal Thank you so much! It turned out good!
Rushma Shakya That is good, I’m so glad it turned out good 😄
Wow great recipe,, what kind of knife is that? Where can I get it?
@@mayicos66 Hi 👋 it's not a special knife at all, it doesn't even have brand name, I just picked up from a Korean supermarket and was like AUD$5 😬
Can I use red radishes?
I haven’t tried with red radish but I guess it should be fine. Could you try and let me know please? 🙂
Can i store them direct in the fridge?
Yes you can but it will take much longer to be fermented well. 🙂
Ok..tq for the respond.i've tried it.its delicious.tq again😊
My pleasure, glad to heard that it turned out delicious 😋
Can I use soy sauce instead of fish sauce ... :-)
Sorry, unfortunately, you cannot replace fish sauce with soy sauce.
However, you could try using some sea salt instead of fish sauce but it would taste differently 😔
It looks too spicy - is there any replacement you would recommend?
Hi 👋 I think you could use less amount of the sauce e.g. use only half, the taste should be somewhat different but I guess it's still not too bad since radishes are already seasoned with salt and sugar. 🤞
What type of chilli did you use?
You can use any chilli flakes that don't have seeds in it. Otherwise, the best way is to buy one from Korean grocery shop if you have one in your area. 🤞
@@YetAnotherMeal thanks
@@ahmedjav6507 My pleasure 😄
@@YetAnotherMeal I made this four weeks ago and it came out very good👌👌👌thanks again
@@ahmedjav6507 Ah I’m so glad to hear that 😄👍
I have a ton of little red radishes, could this recipe be made with a different type of radish?
I think you can still use different type os radish but I’m not really sure it’ll taste the same as white radish. I think it should be fine though. 🙂
Keep it up
Thank you 🙂 👍
Is fish sauce compulsory?
Hi, if you cannot use fish sauce for some reason you could replace it with salt but it will have slightly different taste.
I sometimes opt out fish sauce too for my son who is allergic to fish sauce (I wash them before giving to him). 🙂🤞
@@YetAnotherMeal thanks for reply mam 😊
Können Sie mir das alles auf deutsch schreiben danke
I tried it but my wife didn’t like it. Very salty. 😬
Hi, sorry to hear that 😔 yeah it's not easy to get exactly right saltiness because it can change depending on what sort of radish, salt you use and what the room temperature in your place is and so on. So many thing can change the taste.
When did you try it after keeping where and how long? because usually it's salty at the beginning and become less salty as it produces more water.
Hai po
Hi 👋
The amount of garlic korean people eat is un believable. How does your breath smell??
Must be as smelly as yours??
You sound like a racist. Garlic makes food amazing and your breath doesn't smell if you brush regularly, maybe you don't?
The music spoils the while Show !!!
Thanks for watching and thanks for your opinion. Can I ask what you disliked about the music?
Is it too loud? doesn’t go with the video? or there shouldn’t be any music at all?
Absolutely welcome for any sort of opinions 🙂🙏
@@YetAnotherMeal The music is too loud and it almost blocks the voice of the Cook !!!
@@sriyanlanka4941 cool thank you so much, I have actually realised that too and reduced music volume for some latest videos, I’ll make sure to keep the cooking sound on top of any music or artificial sounds 😄
Thanks & Regards😁
Delete the music. Use wooden chopsticks to stir pot, metal scraping metal is rough on our ears.
Thanks for the feedback, much appreciated.
Too salty. >.
Did you try right after making them? Usually it takes a couple of days to produce more water and even out the saltiness. Hope that’s what it is for you 🤞
Any loser that uses minced garlic doesn’t deserve my viewership.
You must have watched my video, thank you!
i buyed minced garlic last week 🙃