How to Make Kimchi Without a Brine
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- Опубліковано 11 жов 2024
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NOTE: This information is meant for educational purposes only .I am NOT a doctor nor pretend to be one. Nothing I say should be used to replace professional medical counseling. Also, PLEASE do your OWN research!
Good! Faster and less hassle than the traditional method. Going to to try your method tomorrow. Will add in some miso paste for umami & a little saltiness. Thanks for a good video!
Exactly what I needed. A low sodium heart & blood pressure friendly version of Kimchi. Thank you, Heidi !
Me too🙄 but I am about off my meds because of my changing of my diet. And Thanks to God for dreams and visions and some amazing videos from here.😍
I just made a one quart batch since I had a small cabbage and wanted to use some of the cabbage for stir fry tonight! Can’t wait to try it and my 14 year old is excited about it too in 3-5 days
Funny thing is I actually started attempting to make a version called dongchimi kimchi this week. it’s often called water kimchi. It uses radish instead cabbage. I’m excited to try it this weekend. I want the broth to make Korean cold noodle soup! 😋
Looks good love kimchi Spicer the better. . Easy process this would do well. Thank you
My second son would love you with this.
I’ll definitely be giving this method a try!
I love your videos. And i'm playing catch up to see if I can get all of your videos that you have made❤
I didn't know that Calendula was edible? How interesting I've got to try it. Thanks Heidi.
I finally just had kimchi for the first time and I am addicted!! Saving this recipe!!
Heidi your skin looks amazing, well I waited patiently all night and this morning for this recipe!! About to start me a batch this stuff, I love it. Never made any of my own 💝. Thank You and God bless you and your family!!!
Hi Heidi ,I have been making Kimchi for a while now and i tried your recipe i must tell you really tasty tasty tasty one. I think i will have to hide the bottle my daughter and i love this. I encourage you to do this one, simple quick and simply delicious. Wow Heidi thanks for sharing. You are in my kitchen and talks and i love this. God bless you.
Love kimchi! I’ve never tried it with a starter before
I have never had this before, but think I will try it. My husband suffers so much from stomach issues, I think this could help and I love fermented foods. Thanks for sharing sweet friend, blessings
@Nomad Vagabond I had always heard fermented foods were good for gut health
Thanks Heidi. I find store bought kimchee is way to spicy in heat department. So this is a 2for/ less heat & less salt. I really appreciate your videos. There are a lot of things I haven't done yet. I tend to write things in notebooks. Videos are good visual, but I love my EMP proof notes. God bless.😊
Wonderful vlog; thanks for sharing!
Thanks Heidi....this is awesome, my daughter is gonna love this..... I don't mind a salty brine, but it's no use if nobody else in family wont eat it.
Thanks Heidi! ❤️
I can't wait to try! I love kimchi and while I love to buy it from the lady at the Asian store, I would love to make it at home instead!
That looks so good 😊
Thanks for the great info! We got kimchi for the first time a couple weeks ago and I had just bought Napa cabbage to try to make our own without fish sauce. I've made sauerkraut many times, so I am excited to try my hand at this!
I am finding that red cabbage is now my favorite to use in the kimchi, it turns everything burgundy but it is a lovely color :)
@@RainCountryHomestead our first batch turned out great! We made one batch spicy and for the other I omitted the cayenne and red pepper flakes. We discovered that our 4yo loves it! We ate it up and she is now asking me to make more! This time, I'm using red cabbage - I make my own sauerkraut regularly, so this was pretty similar. Thanks for the great tips!
I cant wait to get started I ve been wanting to try and make this for a year now and to be honest it just looked like to much trouble plus a big mess but your way looks simple thank you
I have never even tasted kimchi but it looks so good
I might have to try this Heidi
This looks so good Rain
This sure is beautiful! I will be giving it a try. TY! LUCRETIA
Thanks for the new way to make kimchi! My son loves kimchi too. Do you have to sterilize the jars for the kim chi and fermentation starter? You are a joy to watch. Thank you for sharing your wisdom!
I never sterilize my jars for anything I do
That looks delicious!!
Thank you, thank you. I’m so excited to try this. You measure spices like my grandma use to ❤️❤️
Do you have to worry about the vegetables sneaking out of the top of the liquid and should a weight be used?
I forgot to mention that I do like to "shake" the jars once a day but rocking back and forth like I showed in the video. This keep the spices mixed. Doing this and having a tight lid means no need for a weight.
Great ! So easy
So my method is called easy kimchi similar to how you used to make it, and asides from the fish sauce not salty. We salt the cabbage first, soak 3 hours only, then rinse 3 times. The I simply mix in a blender an onion, chilli powder, ginger, fish sauce, garlic, ad that mix to the rinsed cabbage. I dont measure, I just go by eye. In a warm place for 4 weeks, maybe more fido jar with air lock. I like Kimchi really well fermented.
Thank you for sharing ❤️💗❤️💖🤗
Thank you Grandma Rose for sharing your channel ♥️🤗
So you don't have to just use cabbage.... I have lots of kale, brussel sprout huge leaves, nasturtiums, etc.....I can use these also???? Yes I think I will....
I have some apple cider vinegar on the counter fermenting, can I use some for this? I hope so....
Thank you for sharing & Caring ❤️
Did you see the photo of the nasturtium kimchi towards the end of the video? I also showed a calendula kimchi. I have made kimchis with all kinds of veggies from the garden but one I do not recommend is adding dandelion leaves, it turns it a bit bitter
If the vinegar is bubbling, then yes, it can be used as a starter but it needs to be active
Thanks Heidi❤
Thank you Heidi for sharing this recipe......... I had no idea this was so quick and easy and it tastes divine....... Love and Light !!
going to turn my remaining chinese cabbage (misfits) into kimchi - going to see how Heidi does it :) also have some hot little peppers I brought the whole plant inside :)
Fido Jars glass lids can be drilled, either using your own glass drill bit or take the lid to a window or engineering shop, those guys will do it for a few bucks.
Thank you looks really good.
Can you do sauerkraut this way and do you have a video already? I'm fairly new to fermenting and am loving what I've done so far. Blessings!
It is basically the same thing, just cut different and without the spices so yes, you can do it this way even though I never have because I love having all the spices in it :)
@@RainCountryHomestead thank you! Sorry to keep bothering you but I also needed to ask if instead of the starter you used, if i have my liquid from fermenting cucumbers or jalapenos could i use some of that instead? I've done garlic as well and i think the flavor would be a good addition maybe? Or maybe I'm totally off base with this?
It should work
Hi, love your videos, thank you! One question you always mention that you collect your rain water and filter it yourself, what kind of filtration system do you use🤗💞
We use Berkey filters in a set up we built ourselves. Though I have yet to do an in depth video, I do show some of it in this one here:
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@@RainCountryHomestead I have been wanting one of these for a while, when ready to buy I will buy it under your link so that you can get the credit. Keep up the good work!
PS the link has moved
Sounds yummy! Do you have this as a printable recipe?
Sorry, I do not. When I make kimchi I make it from what I have on hand and do not use measurements so I have never bothered to write it down
Heidi , I’m over looking watching this video, can I use an apple cider vinegar starter for kimchi? I’m very new at this, can’t find the video that shows how and what I need to start a ginger 🫚 starter. Thank you 🙏
The vinegar would need to be lively as in still have some bubbling left. Distilled, store bought vinegar would not be the answer but it only takes a few days to make a starter from fruit, herbs, or whatever you have
@@RainCountryHomestead thank you 😊
Thanks Heidi ❤️ I’m gonna try making this tonight. One question though. Do u add sugar in ur kimchi? If not why not? I’m asking cuz most kimchi recipes I’ve seen always add sugar. I’m just trying to figure out if I’m missing something since I’ve never made kimchi before🙂 Thanks for always being so helpful 🙏🏼
No, I do not add sugar nor have I ever seen traditional kimchi recipes that had sugar in them. It is really not necessary for fermenting vegetables, eggs, and other such. I use sugar in my fermentation starter, when making vinegar, and other such ferments though
I was wondering same thing, I e never had Kimchi before so I have no taste to go by, I made this with red cabbage and all the rest that was suggested by Heidi, I just didn't add near the spice bc we don't do really hot foods, and honestly it was God awful! Wondering if I did something wrong or if it needed sugar added...or maybe just an acquired taste🤦🤷
@@sugarshell1973 mine turned out amazing but I did add some honey & some sesame seeds to it. I do believe it is an accursed taste especially if ur not use to eating fermented foods. U will eventually love it just play around w/the flavors & see what works best for u.
@@violettraine1029 yes totally new to fermenting foods. Used to make sourdough pancakes 20 yrs ago🥴 that mother in-law started for me, and that's about it! I appreciate your suggestions ✌️, any small insight is very big to me👍 Thank you
@@sugarshell1973 You can always add sugar to a fully fermented product if that is your taste preference. It is often better to add it at the end rather than the beginning.
My DIL loves kimchi. I'd love to make some. You've used some dehydrated ingredients, do you adjust the liquid to allow for dehydrating? Also, coleslaw mix is on sale right now, would this work? I've never tasted kimchi, but I love sauerkraut...
I do not adjust the liquid for the dehydrated items because the cabbage will make plenty anyway and the dehydrated items just soak up some of the excess. Yes, a coleslaw blend will work good, especially if she likes it more thin sliced
Hi, you said to use fruit ferment for the kimchi, is my homemade apple cider vinegar going to work? Trish from Tennessee
I do not always use fruit ferment starters, sometimes I use herbs based ones. While the homemade vinegar may work, it is not the same thing as a starter. You can make your own easily enough from whatever fruit or herb you have handy and it only takes three days of fermenting for it to be ready for use in other ferments. Please check out the video I linked in the description box for more information
Also are the spices important to the fermentation process? Have you ever used Stevia for sugar in this recipe? I have so many questions lol.
You do not add sugar or any sweetener to the kimchi, you need a sugar to the starter though and stevia is not sugar so it won't work. The spices are not necessary for the ferment, they are for flavor only
@@RainCountryHomestead I am so successful at growing Stevia and I want to learn more about using it in recipes. I feel like sweetener is important to sustainability. I am no where near ready to dive into the bees so always looking for alternatives.
Just reread my comment, sorry about the mistakes and left out words, must have sounded confusing. Stevia is great for adding to teas and homemade sodas for flavor and you can ferment it or use it to make a fermentation starter for the sake of the herb itself but does not have the sugar needed to feed the bacteria and yeast
@@RainCountryHomestead I did understand what you meant. And my question was worded weird. I actually was questioning if Stevia will feed the starter. I know so little about that herb. Perhaps you have a video I will look for one. Thank you for responding. It's important to me that you know how important your videos are.
Heidi, I still have to watch the fermentation starter video, but can you use homemade kombucha as a ferment starter?
Yes, you can, as long as it is active and not gone to vinegar
@@RainCountryHomestead yay! Thanks! I make a batch every 2 weeks!
Hello Heidi, can we use sauerkraut as a starter when making this Kimchi?
As long as it is active
Is there a difference in not getting the liquid out of cabbages first? Just curious.
In my experience only that you you are able to pack more vegetables into the jar at a time and that the vegetables are more likely to keep some crunch to them. Either way, you have liquid in the final product.
I would call this a spicy sauerkraut. I would imagine a lot of the umami-ness would be missing from this recipe that you find in authentic kimchee.
As I said in the video, I made it the traditional way for years. I like both equally and the only differences in flavor are simply changes from batch to batch. Again, as also said in the video where I talked through the traditional method, people need to experiment and find what best works for them. On a side note, sauerkraut originated in Asia.
Rain Country I never knew about sauerkraut being originated in Asia. That’s interesting. I am making batches of kimchee. I will have to experiment and see how much flavor difference there is between red pepper flakes and Korean flakes. I know some purists swear by the Korean flakes.
Can I use the left over fermented brine from my fermented tomatoes as my starter?
Also does ur kimchi taste the exact same no matter which method u used?
As long as that brine is active and bubbly, it should work. The kimchi mostly tastes the same but then again I do not follow any set recipe on exact amounts of spices I add, I just throw it together.
I have a well at the farm. Can I use that water?
It may but if it has a real high mineral content, that can also slow the ferment so it may need to be filtered but generally speaking, well water is much healthier all the way around than city tap
@@RainCountryHomestead yes there is a lot of lime in my water so I will find the best way to filter! Thanks! Love love love your channel!
Can u use the whey from yoghurt instead of your fruit one to make kimchi, learner here thank u,
yes
Do you put anything in the jar to hold the veggies down in the brine
No but some do, I have simply never found need for it
I didn't watch the video first and I thought it was vinegar that you added along with the starter is the vinegar going to be a problem
Likely it will not
Can I use Kombucha already made up the kind that has the mother in it??
As long as it is active and bubbly, it should work.
Yum💜
I think your garlic was dehydrated. Can i use fresh?
I believe I said that it was dehydrated and also that you CAN use fresh
@@RainCountryHomestead ty
Isn't this new method involve using vinegar (fermentation starter) instead of brine method? I read brine method makes vegetables nutrition better. Meanwhile vinegar method lowers nutrition.
I do not use vinegar, and as noted in the title and shown in the video, I do not use the brine method.
So you can just use fresh ginger to make kimchi without using a starter? Or are you saying to use a starter made from fresh ginger?
You do not NEED a starter at all and yes, the fresh ginger with the skin on would likely be good enough. The starter I use depends on which one I have made up. If it is ginger, yes, that is what I use.
can you use wild ginger instead of store bought?
As long as it is true ginger, yes, of course
Once in fridge do you need to burp jars, NEVER did this before...
No, usually not
Can I use fresh Stevia from the garden for the sugar?
No, because stevia is not a sugar, to create a fermentation starter, wine, or vinegar, the yeast and bacteria need real sugar to feed on. Remember, they EAT the sugar so there is little to none left at the end of the process depending on how long it ferments. But not sugar needs to be added to a kimchi
@@RainCountryHomestead Thank you. I use Stevia as a sweetener in tea, as it helps with Lyme. Yet, I ordered and now have plenty of organic sugar that arrived just this week.I appreciate the quick feedback. ☺️
When you did the Kim chi the old way, how much salt (aporox) did you put in?
I really cannot say, I never measured it but it did take a lot
Lol.. that's why I put (approx)..🤣
@@RainCountryHomestead so after you rinsed and jarred it, you didnt add any salt?
No, plenty of salt remains in the veggies
What if your new and dont have any fermentation starter?
You make one out of whatever fruit, herb, or even vegetable, fresh or dried, that you have on hand. It is super easy and takes three days for it to be ready. Please see the video I linked to in the description box on how to make one
Is salt for flavor? Is it necessary at all?
Yes for flavor, no not necessary but a healthy salt is good for health
@@RainCountryHomestead thank you!
I tried to make some orange vinager. Now I have Mold on top. It was suppost to be for cleaning. Should I pitch it or filter it out?
Do those breathing lids keep it from geting moldy?
Have you been stirring it daily?
@@RainCountryHomestead I forgot it for two full days
Stirring is what prevents the things from turning moldy on top but you can still stir it in, the vinegar that develops will kill the mold or you can lift the moldy parts off and then stir it
@@RainCountryHomestead Thank YOU~! IF I was going to drink or eat it (which I am not) and am Allergic to mold, should I risk it? Because killing mold still leaves the particales, and my understanding is that it is the shape of the mold that my body recognized. Or does it disolve the particales too?
Do you sell your kimchi this way?
No, I have never sold my kimchi, though I may consider bartering if any locals were interested like I will be doing with the meads I have brewing on the counter
Can it be packed too tight?
It can in the sense you may have more bubbling over if you do not keep up on burping it, but I do not concern myself with that
❤
I make no pound no fail sauerkraut in fido jars. The only brine is whatever brine the salt and cabbage makes. The fido jars burp on their own and it sits for 5 weeks.
From what i understand fermentation takes five weeks to complete so how does the kimchi ferment in 5 days? Could i make kimchi layered like yours without brine and just a little salt like i do for the sauerkraut in the fido jars? My kraut recipe is 3 tbl salt and 5 lbs cabbage mix and sit for 20 min but in fido jars and store 5 weeks. Will kimchi work the same do you think. Thx
There are varying degrees of ferment. The longer it sets, the more fermented it may be but also the temperature will make a difference. A natural soda is created by fermenting fruit juice for three days. If allow to ferment for a month deprived of oxygen, it because wine, if allowed to ferment for a month with full oxygen exposure, it becomes vinegar. You can make your kimchi in any jar you choose and allow it to ferment as long as you like. It is a matter of choice but I find my kimchi is very fizzy and has a nice tart taste in a matter of a few days at room temperature, it also will become stronger even as it sits in the fridge.
@@RainCountryHomestead thanks that is great feed back. Cheers
Can I can it in thewater-bath for gifting
It is not recommended to can fermented foods, they will lose their probiotic properties and the fizziness. They do last in the fridge unopened for a very long time though
Hey Heidi, don't know if you're aware, mother earth products only has two products that are organic (corn & blueberries). Everything else is non GMO which to me is not as important as organic. I was very disappointed because strawberries are one of the most poisoned fruit on the planet. Good video as usual. Keep up the good work.
They do offer more organic items, including strawberries, I know because I have some, the problem is with the high volume they have been selling lately, they are out of many things
Sorry to disagree, but when you search the word organic on their website only the two items show up. So, I called, she said they only carry two products that are organic, blueberries & corn, not out of stock. Also, look on the label, does it say organic? The term organic is highly regulated. If it does not say organic, then it's not. Great videos!
Hey Heidi, after thought! You like me probably buy in bulk. The last time you bought, they were organic. When demand is greater than supply and they can't keep up, what happens is they go non organic to keep up. I've seen it happen with other companies. Then later, they may come back with organic at a higher price. Keep up the great videos.
Yes, that is exactly what I meant above. I was not arguing with or saying you were wrong, I was trying to let you know that they DO carry them when they are able but availability to many things has been difficult and when they do get things in, especially organic, they sell out quickly. This is mostly because of the CV19 and more people are figuring out the importance of stocking up. I not only have the organic strawberries, I also have organic peas and broccoli and of course, corn.
Sorry I had to click off of the ad today. Sometimes I just cat stomach the junk they advertise on UA-cam.
Totally understandable, I do the same!