안녕하세요, K 친구분, 시청자 여러분! Chung’s K-Food 방문을 환영합니다! 여러분 모두 잘 지내시기 바래요! 계절의 변화는 우리 삶에 영향을 끼치는데 이는 요리를 하는데 쓰이는 재료의 신선도 때문에 요리를 선택하는 데에도 영향을 줍니다. 한국분들은 여러 음식에 무를 즐겨 사용하는데, 바로 요즈음 이맘 때가 신선하고 맛이 좋은 무를 접할 수 있는 계절입니다. 그래서 오늘 저의 선택은 썰은 무 김치, 바로 깍두기입니다. 깍두기를 만드는 것이 일반적인 김치 만드는 것에 비해 훨씬 간단합니다. 그럼 바로 시작해 볼까요? 그럼 저는 다음주에 더 좋은 이야기로 찾아뵐게요. 좋아요! 구독! 부탁드려요 될까요? 감사합니다~~
There are about 200 different varieties of Kimchi in Korea! Korean can make Kimchi with many kinds of vegetables. You can make Kimchi with your favorite Indonesian vegetables. I think cooking is creation!
@@dapuryika Thank you for the good question! The most commonly used vegetables for making kimchi are nappa cabbage and radish. Besides, kimchi can be made with vegetables such as cabbages, cucumbers, chives, sesame leaves, mustard leaves, and green onions etc. Hope this helps you!
After making kkakdugi, let it ferment at room temperature for one day and then refrigerate it for about 5 days. Then the kkakdugi kimchi will be delicious. Kkakdugi is a fermented food, so you can store it in the refrigerator for a long time and enjoy it (for at least a few months). Thank you for your question!
Sorry to hear that! In the autumn, I prefer radish kimchi made with radishes because they have a sweet taste. On the other hand, radishes in the summer are spicy and bitter. However, as time passes and fermentation occurs, the bitter taste of radishes diminishes to some extent. Thank you for your feedback!
안녕하세요, K 친구분, 시청자 여러분! Chung’s K-Food 방문을 환영합니다! 여러분 모두 잘 지내시기 바래요!
계절의 변화는 우리 삶에 영향을 끼치는데 이는 요리를 하는데 쓰이는 재료의 신선도 때문에 요리를 선택하는 데에도 영향을 줍니다. 한국분들은 여러 음식에 무를 즐겨 사용하는데, 바로 요즈음 이맘 때가 신선하고 맛이 좋은 무를 접할 수 있는 계절입니다. 그래서 오늘 저의 선택은 썰은 무 김치, 바로 깍두기입니다. 깍두기를 만드는 것이 일반적인 김치 만드는 것에 비해 훨씬 간단합니다. 그럼 바로 시작해 볼까요?
그럼 저는 다음주에 더 좋은 이야기로 찾아뵐게요. 좋아요! 구독! 부탁드려요 될까요? 감사합니다~~
Ppl
단맛 듬뿍 들어있는 무우로 시원한 깍두기 만들어 두면 행복하고 든든합니다
잘 봤습니다^^~~~~~~~~~~~~~~
시청 해 주셔서 감사 드려요😊😊🙏🙏
맛있는 깍두기 잘 익혀서 먹으면 밥 한그릇 뚝닥입니다~~^^
네 맞아요! 계란후라이까지 함께해서 먹으면 더 맛있을 것 같아요. 댓글 감사합니다~~
아삭한 갂두기 먹음직 스럽네요
네! 가을무우라 더 아삭하고 맛있는것 같아요. 댓글 남겨주셔서 감사합니다~~
Nice presentation, yummy kimchi 😋😋👍 watching from lndia❤️🙏
Thank you so much for your support and nice words!
겨울철엔 국밥, 설렁탕, 곰탕 자주 먹는데 깍두기는 꼭 먹어야 합니다
땡쓰입니다~~^^
가을 무우로 깍두기 만들면 더 맛있을 거 같아요😊😊👏👏
You are so good at
Everything good food 💖🍽🍴
Love you from india🇮🇳🇮🇳🇮🇳
Thank you so much for your support and encouragement!
@@chungskfood ذ
Delicious kimchi
Thank you 😋
따뜻한 국에 깍두기 최고죠.
와! 너무 맛깔스럽게 보여요.
맛있게 보인다니 감사합니다! 항상 응원해주셔서 고맙습니다!
I like how you make your videos... keep it up.. you'll go a long way... i will support you❤
Thank you so much for your support and kind words! All the best wishes to you!
Besok saya coba bikin...
Terima Kasih!
Its so so yummy 😋😋😋😋😋😋😋😋💝💝💝💝💝
Thank you so much😊😊
@@chungskfood I am waiting for Friday 😍😍😍👌👌👌👌😋😋
@@juliamalik7669 Thank you so much for your support!
@@chungskfood no mam thanks you you Osam recipe👌👌👌👌😋😋😋😋💜💜😍😍😍😍
This looks soo delicious!!!👌👌👌
Thank you so much for the nice word!
Gee recipe more kimchi, how many kinds of kimchi are there in Korea? Like so many, I was able to make kimchi with the ingredients in Indonesian?
There are about 200 different varieties of Kimchi in Korea! Korean can make Kimchi with many kinds of vegetables. You can make Kimchi with your favorite Indonesian vegetables. I think cooking is creation!
@@chungskfood
Wow there are so many kinds of things, is kimchi made with different kinds of vegetables?
@@dapuryika Thank you for the good question! The most commonly used vegetables for making kimchi are nappa cabbage and radish. Besides, kimchi can be made with vegetables such as cabbages, cucumbers, chives, sesame leaves, mustard leaves, and green onions etc. Hope this helps you!
@@chungskfood Thank you so much for the answer so I know the variety of vegetables that kimchi can make has been very useful to me
@@dapuryika Thank you too!
👌👌👌👌👍♥️
Thank you so much!
Can we keep it more than 5 days in the fridge
After making kkakdugi, let it ferment at room temperature for one day and then refrigerate it for about 5 days. Then the kkakdugi kimchi will be delicious. Kkakdugi is a fermented food, so you can store it in the refrigerator for a long time and enjoy it (for at least a few months). Thank you for your question!
Thank you very much
But it taste bitter.
Sorry to hear that! In the autumn, I prefer radish kimchi made with radishes because they have a sweet taste. On the other hand, radishes in the summer are spicy and bitter. However, as time passes and fermentation occurs, the bitter taste of radishes diminishes to some extent. Thank you for your feedback!