Hey Neighbors - we've added some detailed notes to this recipe. If you're going to make your first batch - read it before starting. There are some helpful tips (and recipe tweaks) in the directions! futuredish.com/kimchi-your-first-batch/ If you have any questions, feel free to ping us on FB or IG before you start, or while you're cooking!
What kind of shelf life does this kimchi recipe have? And what happens if you were to leave it out longer than a day? Just wondering because i know some recipes tell you to leave it out several days
As a non-korean daughter in law, my kimchi following this recipe got my Korean MIL’s approval! Thanks for sharing the recipe! It’s amazing. And no, she’s not being polite.
I tried making Kimchi quite a few times and it never worked out, it always tasted weird. But now that I tried your recipe, it finally tastes good! I can finally make my own Kimchi! Thanks!
Wow! Princess, i'm so happy that you tried it out!! Kimchi is a very involved recipe - so props to you! So awesome 🙂🙃 Now that you know how to make one version of it, in your next batch... you can experiment with additional ingredients like Korean pear or even shrimp brine. Kudos!
A key part is how you pack it in the container for fermenting. The goal is to get it completely covered in liquid by the end of the first day, this protects it from air and keeps it slightly acidic. It is the same for sauerkraut. Without the salty-sour liquid cover it is common to get molds and bad smelling bacteria in a short time.
OK so mildly racist but funny story time: my mom was born in a poor neighborhood outside of a city thats always been a popular destination for asian immigrants since the 1800s. After WW2 alot of Japanese moved here, after Mao took over alot of Chinese moved here, after the Korean war alot of Koreans moved here, and after the Vietnam war alot of Vietnamese moved here all adding to the existing Asian population. When my mom was a little girl a few Korean families moved in since they were refugees and it was a poor neighborhood and of course it didnt take long for them to start fermenting their own kimchi, soybean products, and fermented seafood in big clay pots in their back yard. Even though people of the area were used to the smell of something like sauerkraut they werent familiar with kimchi or fermented fish so they called the cops on the family thinking they had dead bodies in the pots XD
@@sweetreina I laughed. My friends are mostly thai so I practically drink the stuff but I've smelled fish sauce being made and it smells like a dead body someone left in an oil drum in the sun for a week. The old saying goes "tastes like heaven, smells like hell"
yeah..he is normal and she is animated like a cartoon..Not sure is it how it supposed to be..Guys are non dramatic talks normally.. women has to be animated with more swinging of arms and raising eyebrows to the forehead and talk like 6 years olds.sigh
I love Kimchi, I was born in the USA but I so love the tangy, salty fermented taste of authentic Kimchi. I enjoyed your video, very educational and precise. I usually eat 1/2 to 1 cup of Kimchi every day, numerous ways to enjoy this amazing dish, I’d say my most favorite is Pork and Kimchi soup, Kimchi Gamjatang and Jjigae. I’m just an ole Tennessee boy, 58 years old and have eaten Kimchi for over 40 years. I was so blessed to have the families recipe shared with me from a little Korean lady I recovered in Critical Care Transplant Unit. Thank you so very much for your kindness and demonstration. God Bless.
Haha - I still laugh that Maangchi named herself "Maangchi". That means hammer in Korean. Yet she is so sweet and nice - just the polar opposite of her username. Makes her that much cooler in my eyes!
OMG...you two are wonderful together! When I was in Korea in the Army, the Kimchi I had there was mouth searing and eye watering...this seems like a more moderate recipe - I absolutely love it! Kimchi is one of the most delicious flavors on Earth 👍🏼👍🏼👏🏼
OMG! YOUR KIM CHI RECIPE IS AWESOME! I made my first batch of kimchi ever using your recipe and it came out perfect! I did ferment it 6 days in my yeti cooler for that extra tingle. I also used pureed pear apple instead of honey. Your method is so easy and straightforward, thank you!
Thanks so much. Your a great couple! My wife is Vietnamese I turned her on to liking Kimchi. She is gonna make this tomorrow. I did a year in Korea back in 94. I took the Katusa soldiers out to eat often as we explored Seoul. I learned to love the food. I enjoyed Korea very much great people.
UA-cam's algorithm is on-point. Found your 1950's lunchbox video on the recommended list earlier today and I've been binge watching since. There's something so aesthetically pleasing and soothing about your videos. Plus, y'all two are the cutest.
This was adorable and heart warming! Came to see a how to kimchi recipe and left with big smile and happiness to see you have had so much fun in what seems to be a laborious activity! Well done! I can’t wait for my Korean minishop to open to buy all the ingredients and get to try making my own kimchi, although it’s also summer here in Barcelona. Hugs!!!!! Thank you for the video
Awesome. I had learnt earlier from a Korean friend when I was in the Philippines, but that was a long time ago. Now I am back in India and suddenly I'm craving for Kimchi! This is exactly the one she taught me (She's also from Seoul)...so I'm gonna start again. Thanks guys. And you guys are great together! P.S. I'm gonna check and follow your other recipes and methods. Keep us posted! Cheers!
This is the easiest way to make kimchi I have seen so far.. and I love how you guys taught the instructions in details. I’m so in loved with kimchi that I ended up wanting to make one 😂 Will try making one soon. BTW Filipino viewer here ☺️☺️☺️
thats because during WW2 seed imports slowed down from Europe and California imported a bunch of Nappa seeds from somewhere in asia (could be Philippines but i dont remember) and since Napa valley is a fertile growing area there were a ton of the new cabbages grown there, so we started calling them "Napa cabbages" since produce is often named after the area it was developed (Walla Walla onions, Maui onions, Kona coffee, Rainier cherries, etc)
Good recipe and good explanation in English. How adorable both of you guys are. I also made Kimchi with different recipe. Making paste with mushroom,Kelp, rice powder is so impressive. I guess this recipe suits for foreigners who can't purchase Korean ingredients easily. Anyway, thank you for the sharing good tips.
Thanks for this wonderful video. My whole family loves korean food. 2 of us have been there.and I've spent a year in Daegu. Korean people are wonderful and kind hearted too. Respect.
Kubis. Sengkuang. Kucai. Awet kubis dlu dgn garam. Satu hari. Air+ gluten( cri agar2 pun blh) Cabai+ sos ikan+ madu+ bwg putih+ garam. Campur sayur dan gaul rata. Simpan diluar sehari. Letak dlm bekas ditutup rapat. Kemudian simpan sejuk. Selepas 3 jam blh lah dimakan
BTS Run ep 35 brought me here. This is what I've been looked for, because most videos I watched, they're cut the napa cabbage, while I looked for this style. Idk if it's the Seoul style, thanks so much ! You guys get new subscriber here😉👌
in Indonesia we cook not only using salt and sauce. but we also add sugar and chicken broth or powdered beef broth, to create a savory taste. We also use a lot of different spices in every dish
Hi I'm your new subscriber and firstly you both are so cute . And secondly thank you for the recipe I tried making kimchi for the first time and it was so good ... I'm Indian even my parents tried it they said it's so good ... thank you for the wonderful recipe .. Love from India..😗😗
I made this a few days ago and today I got to taste it out of the fridge.. and oh my goodness, it's the best kimchi I've ever made! This is my 5th batch and after trying out different recipes, this one works best for me! Thank you so much Daniel and Katie!! I've just finished eating my homemade kimchi soup made using fresh kimchi for dinner too :)
This recipe is so amazing. Coming from someone who has been to Korea and has eaten the Kimchi, this is perfect. And I love u guys btw. U r such a cute couple. 💜
I make kimchi almost every other week in my home. I always felt like it was missing something sweet like honey. Thank you for the idea :-) love the vid.
Tried so many kimchi recipe but so far best...kimchi recipe i tried n for first time in 2 yrs of trying my kimchi tastes good ....thank you..for sharing your ...recipe..👌
Except cabbages, you have to try and find ones the same size as Daniels head. If you cant find this Daniel then just grab any nearby Daniel. The key is to grab them firmly by the back of the neck so they cant escape while you hold a cabbage next to their head to make sure its the right size. If you dont say anything they'll be too confused to try and escape so just measure quickly, release, and escape back to the produce section.
Update: I made this recipe using 1.7kg cabbage and was running out of sauce a bit so I'd recommend 1.5 or 1.6kg cabbage. Otherwise, really good kimchi! A little spicy compared to others I've had so maybe reduce the 고춧가루 if you want it less spicy!
Just got subscribed 😊 This channel deserves a hundred thousands of subscribers. You guys are amazing! 😊 And Wow! It takes a lot of hardwork and patience in making kimchi. Makes me want to try it.
Hi Christina 👋 And welcome to the neighbhorrhoood! 🏡 Now that you are, you are required to cook with us! At least one banchan - Kimchi is a bit hardcore to start with. haha!
I love how you gave very practical ways to measure everything. When I watched you guys wash the vegetables with the kitchen sink on shower and water splashed everywhere, I hear my mom yelling mentally about changing the mode to stream instead xD
Great job you two y’all are sooo adorable. As I continue learning how to cook Asian cuisine kimchi, Jjajangmyeon noodles and Miyeok guk soup are by far my favorites. God bless you both on your amazing journey together. 🙋♀️💥🥢🐶❤️🐶👏🏻
Yea, totally agree. Sometimes, I am amazed how stores make such medicore Kimchi? I mean perhaps its from batch-making and not wanting to make a broth... Taking shortcuts 🤷♀️ Good to make it at home!
Hi FUTURE NEIGHBOR.... THANK YOU SO MUCH FOR BRINGING THE FOOD FROM STREETS OF SEOUL TO DIRECTLY ON OUR TASTE BUDS AND PLATES. YOU GUYS ARE ON A WHOLE DIFFERENT LEVEL FOR KOREAN CUSINE. AND ALSO, PLS KEEP ON POSTING YOUR SIDE DISHES RECIPE AND THE STREET FOOD RECIPE WHICH ONLY LOCALS KNOW ABOUT. THANKS TO YOU PEOPLE LIKE US WHO CAN'T AFFORD TO COME TO KOREA, YOU GUYS BRING IT TO US. THANK YOU SO MUCH.
thanks for this video, I was in Seoul a week ago and saw a woman making this huge pot of kimchi paste for a restaurant in the morning, next to huge buckets of cabbage, and now... I can try making some!!
If you need Korean gochugaru, you can find it at our recently launched online mart! We ship globally 🙃 gochujar.com/products/haetnim-maeul-korean-gochugaru
All those recipes out there are giving me a headache. But yours is so simple and clear! I'm gonna try it real soon, but first I need to get my hands on some Gochugaru 😂
This is literally the best recipe/ cooking video I’ve ever watched!!!! someone like me without much cooking utensils actually can grasp the amount of ingredients to add HAHAHAH eg: iphone size worth of kelp AHHAHAHA So foolproof!!!!
I've used pears In place of radish, and it's fine without mushrooms! It tastes the same as those substitutes aren't strong flavors and the spice overwhelms the mild vegtables used.
daikon radish is a great alternative. but regular long white radish is fine (just a bit more.. spicy? tangy?). the mushrooms aren’t very necessary, it’s just extra flavor for the paste.
Hi Christ2ce! The Kimchi's taste will continue to slowly sour as it ages. Personally, I think it tastes best to eat within a month. But it is edible for many months. When it gets sour, try using it for Kimchi pancakes ;) It's excellent.
Forever if you did all the process clean. As it is fermenting with natural enzymes which are if you wanna say good bacteria mold haha like cheese just better. One of the oldest kimchi, was chilli kimchi for me which was 7 years and and tasted so good and the bite was still good! Not mushy at all.
i always make "cheat kimchi" and it's good but i really want to try this recipe someday! also...i've never cut cabbage that way!! i learned a new trick!
Can this be tried with Indian red chilli? Is there a difference in taste/spiciness level between the two? I have no idea where I can find a Korean market but I've watched so many kimchi tutorials and every single one makes me drool so I really want to taste some!!
@Rose Lee I'm not so sure about that - I have a bag of gochugaru in the house and it has a really unique taste, I've never had another red chilli like it.
I think the concept of kimchi is one of the most brilliant of all in the world of food. So you have cabbage, a (let's be honest), rather boring vegetable that doesn't taste of much. So what do koreans do? They add an amazing sauce with spice, and abracadabra, it's a new person (vegetable), entirely! After trying it out for the first time in my birthday a few days ago, it has securely taken it's throne as my new favourite vegetable.
Thank you so much for putting up and very easy step by step how to make kimchi! I like your videos they're easy to watch and I understand them well thank you! I have a question if you can't find dried kelp what can you substitute for that?
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Hey Neighbors - we've added some detailed notes to this recipe. If you're going to make your first batch - read it before starting. There are some helpful tips (and recipe tweaks) in the directions! futuredish.com/kimchi-your-first-batch/ If you have any questions, feel free to ping us on FB or IG before you start, or while you're cooking!
Can normal chives or spring onions replace garlic chives?
What kind of shelf life does this kimchi recipe have? And what happens if you were to leave it out longer than a day? Just wondering because i know some recipes tell you to leave it out several days
Y'alllll when did this video hit a million views? Congratulations! We need to get mama's summer kimchi recipe up there too ✌
Is there a Korean original traditional style of making kimchi ?
If i am not finding Anchovy sauce...what else i can use instead of this?
this is really a good recipe and honestly, you guys are cutest couple
when she said “aigoo” while pulling the cabbage apart i felt that
Ingredients
-napa garbage
-kosher salt
-korean radish
-garlic chives
-2 cups water
-korean kogel or shiitake mushrooms
-kombu/fried kelp
-glutinous rice powder
-korean red chilli flakes
-garlic
-ginger
-fish souce
-honey
~AND SUCH AN IMPORTANT THING...
- gloves....
Azim Razil Napa garbage 😂
@@shioriyamamoto1910 cabbages i think
Lmao that 'garbage' 😂
Ok ill start searching for garbage😀
I literally thought what is and where can I get this Napa garbage for a whole sec.lmao
As a non-korean daughter in law, my kimchi following this recipe got my Korean MIL’s approval! Thanks for sharing the recipe! It’s amazing. And no, she’s not being polite.
Forget about the recipe..just tell me how to get that skin
😂🤣🤣
1. Be asian 😂😂
Kimchi sauce, of course
Apply it all over and wait
@@markedin_red and become a human version of kimchi sauce, sure...yum~
Lol..
I love the way she said "aigoo" when she was breaking the the cabbage..that was comforting
I tried making Kimchi quite a few times and it never worked out, it always tasted weird.
But now that I tried your recipe, it finally tastes good!
I can finally make my own Kimchi!
Thanks!
Wow! Princess, i'm so happy that you tried it out!! Kimchi is a very involved recipe - so props to you! So awesome 🙂🙃 Now that you know how to make one version of it, in your next batch... you can experiment with additional ingredients like Korean pear or even shrimp brine. Kudos!
A key part is how you pack it in the container for fermenting. The goal is to get it completely covered in liquid by the end of the first day, this protects it from air and keeps it slightly acidic. It is the same for sauerkraut. Without the salty-sour liquid cover it is common to get molds and bad smelling bacteria in a short time.
Be my future neighbor so I can steal kimchi
@Beyond Infinity wtf bruh?!
*Slaps you with kimchi*
OK so mildly racist but funny story time: my mom was born in a poor neighborhood outside of a city thats always been a popular destination for asian immigrants since the 1800s. After WW2 alot of Japanese moved here, after Mao took over alot of Chinese moved here, after the Korean war alot of Koreans moved here, and after the Vietnam war alot of Vietnamese moved here all adding to the existing Asian population. When my mom was a little girl a few Korean families moved in since they were refugees and it was a poor neighborhood and of course it didnt take long for them to start fermenting their own kimchi, soybean products, and fermented seafood in big clay pots in their back yard. Even though people of the area were used to the smell of something like sauerkraut they werent familiar with kimchi or fermented fish so they called the cops on the family thinking they had dead bodies in the pots XD
@@arthas640 Omg I dont know whether to laugh or cry 😭
@@sweetreina I laughed. My friends are mostly thai so I practically drink the stuff but I've smelled fish sauce being made and it smells like a dead body someone left in an oil drum in the sun for a week. The old saying goes "tastes like heaven, smells like hell"
you guys are the cutest cpuple ever! thanks for the recipe!
Helsic en China Thanks Helsic!! Glad you are enjoying our videos
v
yeah..he is normal and she is animated like a cartoon..Not sure is it how it supposed to be..Guys are non dramatic talks normally.. women has to be animated with more swinging of arms and raising eyebrows to the forehead and talk like 6 years olds.sigh
I love Kimchi, I was born in the USA but I so love the tangy, salty fermented taste of authentic Kimchi. I enjoyed your video, very educational and precise. I usually eat 1/2 to 1 cup of Kimchi every day, numerous ways to enjoy this amazing dish, I’d say my most favorite is Pork and Kimchi soup, Kimchi Gamjatang and Jjigae. I’m just an ole Tennessee boy, 58 years old and have eaten Kimchi for over 40 years. I was so blessed to have the families recipe shared with me from a little Korean lady I recovered in Critical Care Transplant Unit. Thank you so very much for your kindness and demonstration. God Bless.
Between you two and Auntie Maangchi, I'm eating so good, lol.
Haha - I still laugh that Maangchi named herself "Maangchi". That means hammer in Korean. Yet she is so sweet and nice - just the polar opposite of her username. Makes her that much cooler in my eyes!
Maangchi is her online gaming name! She's a big gamer and she just kept that going with her UA-cam account/persona.
Haha! Me too!
@@catsfordinnerz oh dear, I didn't know that! I'm gonna love her even more now. :D))
Future Neighbor, Maangchi, and Seonkyong Longest are my favorite Korean UA-cam creators! Korean food is the best in the world!
OMG...you two are wonderful together! When I was in Korea in the Army, the Kimchi I had there was mouth searing and eye watering...this seems like a more moderate recipe - I absolutely love it! Kimchi is one of the most delicious flavors on Earth 👍🏼👍🏼👏🏼
OMG! YOUR KIM CHI RECIPE IS AWESOME! I made my first batch of kimchi ever using your recipe and it came out perfect! I did ferment it 6 days in my yeti cooler for that extra tingle. I also used pureed pear apple instead of honey.
Your method is so easy and straightforward, thank you!
April Waters Yaaaay! So happy you enjoyed it!! Awesome, awesome, awesomme!!!
Thanks so much. Your a great couple! My wife is Vietnamese I turned her on to liking Kimchi. She is gonna make this tomorrow. I did a year in Korea back in 94. I took the Katusa soldiers out to eat often as we explored Seoul. I learned to love the food. I enjoyed Korea very much great people.
I was cracking up when you said an IPhone size of.... 😁😂
The new standard measurement for cooking! 🤓
same. i was like what the fuck
Next: dip your iPhone in the soup to check the level of water....:D
and he did measure it with an iphone. hahaha
still better than cups...
UA-cam's algorithm is on-point. Found your 1950's lunchbox video on the recommended list earlier today and I've been binge watching since. There's something so aesthetically pleasing and soothing about your videos. Plus, y'all two are the cutest.
This was adorable and heart warming! Came to see a how to kimchi recipe and left with big smile and happiness to see you have had so much fun in what seems to be a laborious activity! Well done! I can’t wait for my Korean minishop to open to buy all the ingredients and get to try making my own kimchi, although it’s also summer here in Barcelona. Hugs!!!!! Thank you for the video
Awesome. I had learnt earlier from a Korean friend when I was in the Philippines, but that was a long time ago. Now I am back in India and suddenly I'm craving for Kimchi! This is exactly the one she taught me (She's also from Seoul)...so I'm gonna start again. Thanks guys. And you guys are great together! P.S. I'm gonna check and follow your other recipes and methods. Keep us posted! Cheers!
Just found your channel. Watched around 5 videos straight. Love the humor, great recipes, real mvp
Yo Kdrama! Thanks for the encouraging comment :D Really appreciate it - will use it as fuel to keep pushing on!
This is the easiest way to make kimchi I have seen so far.. and I love how you guys taught the instructions in details. I’m so in loved with kimchi that I ended up wanting to make one 😂 Will try making one soon. BTW Filipino viewer here ☺️☺️☺️
Aren't you twos lovely? Makes your video all the more homely and pleasant. Thank you guys!
And here I thought that kimchi was meat this whole time
Same hereヾ(＠† ▽ †＠）ノ
Me tooo 😂 😂 😂
Same here😂....
lol same
Sameee😂😂😂
This is called a Napa cabbage in the USA .... I remember Korea in the early 80s seeing all the kim chi pots in the small towns .... I love kim chi!
thats because during WW2 seed imports slowed down from Europe and California imported a bunch of Nappa seeds from somewhere in asia (could be Philippines but i dont remember) and since Napa valley is a fertile growing area there were a ton of the new cabbages grown there, so we started calling them "Napa cabbages" since produce is often named after the area it was developed (Walla Walla onions, Maui onions, Kona coffee, Rainier cherries, etc)
Good recipe and good explanation in English. How adorable both of you guys are. I also made Kimchi with different recipe.
Making paste with mushroom,Kelp, rice powder is so impressive. I guess this recipe suits for foreigners who can't purchase Korean ingredients easily. Anyway, thank you for the sharing good tips.
Thanks for this wonderful video. My whole family loves korean food. 2 of us have been there.and I've spent a year in Daegu. Korean people are wonderful and kind hearted too. Respect.
hahah I loved this!! You two are so much fun!! I HAVE to make this!!! Monica and I LOVE Kimchi!
Thanks Mark! Its definitely a fun and rewarding food project. Don't let Monica get you with the Red Chili Sauce though...🤣
hey my name is also Monica from India I am 15yrs old
I just made this and waiting for a day for it to ferment a little bit. So much fun and it was so relaxing to make!
Kubis. Sengkuang. Kucai.
Awet kubis dlu dgn garam. Satu hari.
Air+ gluten( cri agar2 pun blh)
Cabai+ sos ikan+ madu+ bwg putih+ garam. Campur sayur dan gaul rata.
Simpan diluar sehari. Letak dlm bekas ditutup rapat.
Kemudian simpan sejuk.
Selepas 3 jam blh lah dimakan
Tepung agar agar ke kena masak yg agar agar panjang tu? 😅
Pakai je tepung beras. Mudah je nak dpt.
BTS Run ep 35 brought me here. This is what I've been looked for, because most videos I watched, they're cut the napa cabbage, while I looked for this style. Idk if it's the Seoul style, thanks so much ! You guys get new subscriber here😉👌
I love kimchi! Had it for the first time about 3 years ago and loved it ever since! I believe im going to give it a shot on making it!
in Indonesia we cook not only using salt and sauce. but we also add sugar and chicken broth or powdered beef broth, to create a savory taste. We also use a lot of different spices in every dish
Hi I'm your new subscriber and firstly you both are so cute . And secondly thank you for the recipe I tried making kimchi for the first time and it was so good ... I'm Indian even my parents tried it they said it's so good ... thank you for the wonderful recipe ..
Love from India..😗😗
I made this a few days ago and today I got to taste it out of the fridge.. and oh my goodness, it's the best kimchi I've ever made! This is my 5th batch and after trying out different recipes, this one works best for me! Thank you so much Daniel and Katie!! I've just finished eating my homemade kimchi soup made using fresh kimchi for dinner too :)
This recipe is so amazing. Coming from someone who has been to Korea and has eaten the Kimchi, this is perfect. And I love u guys btw. U r such a cute couple. 💜
The best recipe online!
I really wanna make kimchi, thought to find all the ingredients is gonna be quite a task for me since I live in Greece
This is by far the most easy and non messy video for kimchi... loved you guys!! Subscribed alrdy....
"What about this one"
"Oh wait I found something"
*semi aggressively puts smol bowl*
Army
Lol
Great video for a complicated style of food. I will watch this 100 more times and try to make it. You two are the cutest.
I make kimchi almost every other week in my home. I always felt like it was missing something sweet like honey. Thank you for the idea :-) love the vid.
I love it that you guys are very details about chopping and the vegetables. Hopefully one day i could make kimchi for myself. It's my fav kdish
Yay!!! I'm so happy you guys made kimchi! All the other videos I find are in big batch! This will be perfect for me!
Hey Linda! Exactly - we thought it would be nice to make for 1-2 people ;) Try it on a free weekend and let us know how it turns out!
Future Neighbor I made the cucumber kimchi one and it was good!! I think I just need to alter it around to fit my likings the next round!
Yes! I am happy you tried it. Please make it your own and share what changes you did - would like to try it myself too! 🤗
Tried so many kimchi recipe but so far best...kimchi recipe i tried n for first time in 2 yrs of trying my kimchi tastes good ....thank you..for sharing your ...recipe..👌
Its just cute, and you both looks really happy. Thats nice.
I will try making kimchi with dashima and shitake stock someday.
This is the best video i ever saw on kimchi. I loved it.
I’m gonna start measuring everything in iPhone size now😂💀
Except cabbages, you have to try and find ones the same size as Daniels head. If you cant find this Daniel then just grab any nearby Daniel. The key is to grab them firmly by the back of the neck so they cant escape while you hold a cabbage next to their head to make sure its the right size. If you dont say anything they'll be too confused to try and escape so just measure quickly, release, and escape back to the produce section.
my favorite Korean dish of all time
I am sharing my Secret Weapon for making kimchi: after rinsing the salt from the cabbage use a salad spinner to dry it.
That was so satisfying to watch. I wanted to make this. I have never had it. Can it be made NOT so hot? I have to be careful with spices.
just an indian here, watching recipes of exotic foods and admiring.. with no intention to make it myself :')
Ah same! Good to see my people here 💜
You guys explained all the steps nicely! It is easier to follow the step
Update: I made this recipe using 1.7kg cabbage and was running out of sauce a bit so I'd recommend 1.5 or 1.6kg cabbage. Otherwise, really good kimchi! A little spicy compared to others I've had so maybe reduce the 고춧가루 if you want it less spicy!
Just got subscribed 😊 This channel deserves a hundred thousands of subscribers. You guys are amazing! 😊
And Wow! It takes a lot of hardwork and patience in making kimchi. Makes me want to try it.
Hi Christina 👋 And welcome to the neighbhorrhoood! 🏡 Now that you are, you are required to cook with us! At least one banchan - Kimchi is a bit hardcore to start with. haha!
Future Neighbor I'll do it. Thank you for suggesting me. 😊
Thank you so much for this great recipe
I love how you gave very practical ways to measure everything. When I watched you guys wash the vegetables with the kitchen sink on shower and water splashed everywhere, I hear my mom yelling mentally about changing the mode to stream instead xD
OMG! She looks so much like Shin Min Ah! In Oh My Venus
I am glad I am not the only one who thought that. I am only an year late though
Right I was thinking the same thing!!
ikr!!
I can't wait to try this out. Our local markets finally got some really nice napa cabbage after weeks of it looking awful, so I had to get some.
Great job you two y’all are sooo adorable. As I continue learning how to cook Asian cuisine kimchi, Jjajangmyeon noodles and Miyeok guk soup are by far my favorites. God bless you both on your amazing journey together. 🙋♀️💥🥢🐶❤️🐶👏🏻
The color of kimchi is SOOOO pretty!!!!!!!!
I like how they try to convince viewers that the most boring part is actually the most interesting part. Nice
After the first time I made kimchi, I never bought already made again. Even the one I got that is made right in the store, I find it way too salty.
Yea, totally agree. Sometimes, I am amazed how stores make such medicore Kimchi? I mean perhaps its from batch-making and not wanting to make a broth... Taking shortcuts 🤷♀️ Good to make it at home!
Imo there was too much garlic
wweandy123 me too
I buy kimchi but the taste is just plain, taste like a picked cabbage with less spicy and no salt at all.
This version worth a try because it is simple yet delicious! The ending of your video has a lot of fun.
Can I use rice flour. Does it have to be glutinous
Hi FUTURE NEIGHBOR....
THANK YOU SO MUCH FOR BRINGING THE FOOD FROM STREETS OF SEOUL TO DIRECTLY ON OUR TASTE BUDS AND PLATES. YOU GUYS ARE ON A WHOLE DIFFERENT LEVEL FOR KOREAN CUSINE. AND ALSO, PLS KEEP ON POSTING YOUR SIDE DISHES RECIPE AND THE STREET FOOD RECIPE WHICH ONLY LOCALS KNOW ABOUT. THANKS TO YOU PEOPLE LIKE US WHO CAN'T AFFORD TO COME TO KOREA, YOU GUYS BRING IT TO US.
THANK YOU SO MUCH.
YES! THANK YOU! One question though, can I substitute glutinous rice powder with corn starch?
This one is for you 1nf! You can substitue it with regular all-purpose flour.
thanks for this video, I was in Seoul a week ago and saw a woman making this huge pot of kimchi paste for a restaurant in the morning, next to huge buckets of cabbage, and now... I can try making some!!
you guys are so cute!! i'm excited to try your version, you make it look easier than other recipes :) thank you for the recipe!
Thanks Miuna! It's our pleasure! Less of a mental hurdle to make Kimchi at home when you are dealing with only one head of Napa cabbage ;)
Miuna P hi
That is absolutely a thing of beauty! I’ve always wanted to make my own… Perhaps now is the time. Thank you for sharing, it looks delicious!! 😬👍❤️🇨🇦
What alternative can I use instead of Glutaneos rice powder and Korean chilli.
As I'm from India and I really wanna try this recipe.
In between he said , all purpose flour or use our own rice flour
kashmiri chili powder is a great alternative!
love what you do and love you both. keep up the fun work together
If you need Korean gochugaru, you can find it at our recently launched online mart! We ship globally 🙃 gochujar.com/products/haetnim-maeul-korean-gochugaru
P
All those recipes out there are giving me a headache. But yours is so simple and clear! I'm gonna try it real soon, but first I need to get my hands on some Gochugaru 😂
This is literally the best recipe/ cooking video I’ve ever watched!!!! someone like me without much cooking utensils actually can grasp the amount of ingredients to add HAHAHAH eg: iphone size worth of kelp AHHAHAHA
So foolproof!!!!
Hahaha - glad you enjoyed it!! I am still using my forearm as a measurement size... need to get creative and use some more body parts 🙂🙃
Doctor's order, he said this will help my digest/stomachic problem. Easy on the chilli power!
Making Kimchi is hard work. I think I'm just going to stick to buying my Kimchi at my local Korean market 😁.
Not a bad conclusion haha! If you see youself buying multple jars of kimchi in a month, then perhaps consider doing a home batch ;)
I was going to do the same thing, but most of them have monosodium glutamate (msg). Organic kimchi cost too much, so yeah, i'm making it at home.
@@AR-sd some msg isnt bad for you. its a myth and it makes food taste great.
try making one for you. And i tell you... it's worth it :)
@@AR-sd you allergic or something? Msg isnt bad for you unless you're having like 2 cups straight a day lol
Kimchi is so good even fresh ! I find it easy to make and a fun family event too!
What if you don't have an iPhone 😁?
Then you have to cut your phone to the size of one!! 👊
Future Neighbor 😂😂😂 I'm binge watching your videos!!! I'm a new subscriber 😁
borrow your friend's
buy one!
You need to get one darling.
So much fun in one video ✨kimchi is so delicious 🤤 i hope i can eat it again soon
Any subsituite for Korean raddish and mushrooms??
We don't have it much here :((
So it's very expensive
I've used pears In place of radish, and it's fine without mushrooms! It tastes the same as those substitutes aren't strong flavors and the spice overwhelms the mild vegtables used.
daikon radish is a great alternative. but regular long white radish is fine (just a bit more.. spicy? tangy?). the mushrooms aren’t very necessary, it’s just extra flavor for the paste.
Omg i love it... kimchi is expensive here anywhere in Taiwan supermarket must try making one
"treat them like they're going to sauna" 😂😂😂💜
so I thought so but you guys confirmed it. kimchi takes 2 days to make! mad respect!
Hi Daniel, can I know how long can this be kept in the fridge for?
Hi Christ2ce! The Kimchi's taste will continue to slowly sour as it ages. Personally, I think it tastes best to eat within a month. But it is edible for many months. When it gets sour, try using it for Kimchi pancakes ;) It's excellent.
Future Neighbor thank you so much for your reply Daniel :)
Forever if you did all the process clean.
As it is fermenting with natural enzymes which are if you wanna say good bacteria mold haha like cheese just better.
One of the oldest kimchi, was chilli kimchi for me which was 7 years and and tasted so good and the bite was still good! Not mushy at all.
Hi, can i cut the cabbage to bite sized pieces? Love your recipes as its simple yet yummy.
XD you know its love when you don't even get angry about being fish-maced with kimchee juice! This girl came right out of a Manga 😂
i always make "cheat kimchi" and it's good but i really want to try this recipe someday! also...i've never cut cabbage that way!! i learned a new trick!
You both are so cute 😍😍😍 m your new subscriber btw ... Love from India 🇳🇪 💃💃💃💃
I am gonna do this one this weekend. I have been having so much fun making your recipes
Awesome Rafael! Share a pic and tell us how it turns out!! The flavor of the Kimchi gradually changes over the days, weeks - try it at each stage 😃
Can this be tried with Indian red chilli? Is there a difference in taste/spiciness level between the two?
I have no idea where I can find a Korean market but I've watched so many kimchi tutorials and every single one makes me drool so I really want to taste some!!
If you live in delhi or mumbai u can easy find it
Nadia Miah same here
Csenlenfo 028 nope.. is there any Korean store near Delhi airport?
@Rose Lee I'm not so sure about that - I have a bag of gochugaru in the house and it has a really unique taste, I've never had another red chilli like it.
I had some at a korean restaurant today and went straight to youtube to find out how to make it 😊 THANK YOU !
Now whenever someone say “what do you think?” I would think about Simply Nailogical 😂
I think the concept of kimchi is one of the most brilliant of all in the world of food.
So you have cabbage, a (let's be honest), rather boring vegetable that doesn't taste of much. So what do koreans do? They add an amazing sauce with spice, and abracadabra, it's a new person (vegetable), entirely! After trying it out for the first time in my birthday a few days ago, it has securely taken it's throne as my new favourite vegetable.
For me who isn’t Korean but still wanna try this isn’t it very hot??😋😬
I think you can put as much chili powder as you want in there if you're not so good with spicy food
Final touch is marvelous 😉. I am going to try kimchi at home. Looks delicious 👍
You guys are so cute oppa and eonnie 💕 my favorite YT channel lately ☺️ please do a mukbang someday 😀 ~ sarangheyo 💕
Hey Therali :) And welcome to the Neighborhood! Oh Mukbang... you don't know how much Katie can eat... the Mukbang may never end 😹
Wahahahaha LOL 😂 so basically, me and Katie belong to the same family 😂 tysm for replying me, it made me so happy ☺️ keep up the good work. 💕
Therali Humtsoe kimichi bana bole parishe? Haha
Future Neighbor please what's Mugbank ?
@@emilytang1470 eating and chatting in front of the camera😊
I am going to try to make it. Thanks for sharing.
I need to buy iPhone to measure that one ingredient🤯
Thank you so much for putting up and very easy step by step how to make kimchi! I like your videos they're easy to watch and I understand them well thank you! I have a question if you can't find dried kelp what can you substitute for that?
Best kimchi recipe I have seen.. I have got to try this!
Let us know how it turns out :)