This is a very nice recipe. It was explained beautifully, by a gracious lady. The clear directions, gentle music and voiced presentation were great. Thank you! I used to be scared to try Kimchi! Lisa Rae Rousseau
Hi Chef Jiah Choi ssi, can I eat this round cabbage kimchi like a Geotjeori? Is there a minimum number of days I should wait before eating this kimchi like a Geotjeori? Thank you for this recipe. I’m loving all these wonderful recipes on your channel. ❤
Will it be harmful to eat if we ferment round cabbage kimchi for 2 days in room temperature then one day in fridge then ready to just like Napa .... Cause I follow recipe of Napa kimchi to round cabbage kimchi and after the fermentation as I mentioned above it tastes so good sour sweet tangy + spicy so I think it's not harmful
How long does this cabbage kimchi take to ferment and when i can start eating it?? please help me. this is my first trying to do kimchi and im scared haha
It depends on the room temperature. In summer I would put this kimchi in room temperature for half day. Put it in the fridge and start eating two days later. : )
@@JiaChoiChef I left it for 2 days oops :) but it went well! there was small bubbles around the jar, i read that its a sign of fermentation. thank you anyway
Could you please tell me how much coarse salt did you use in grams, because I measured half a cup of coarse salt and the cabbage came out too salty? :(
Hi. Sorry for the late reply. Kimchi can be salty for three reasons. 1. Too much salt for brining, 2. it's not enough washed in water 3. heavily seasoned. I used half cup of coarse salt and it's about 70grams which was not too much. Did you wash the cabbage well after brining? Plus it's a bit salty when is just made but it gets better as time goes and kimchi get fermented.
You may use light soy sauce instead of fish sauce. I recommend to start from 1 teaspoon of dark soy sauce and add more after tasting. Season it by mixing salt and light soy sauce. Adjust level of sweetness as well. Good luck!🥰
HI. I'm so sorry for late response. You may use light soy sauce and salt to season it. I recommend to use vegetable stock instead of water. It will add nice flavor to your kimchi!
Yes you can. Fish sauce can be substitute to light soy sauce. I recommend to use vegetable stock instead of water. I will add nice flavor to your kimchi!
One can only hope that other videos were as clear, direct and no nonsense as this one. Thank you.
Excellent. Made braised short ribs. Husband raved. Recommending to my kids. Like in Korea, where we lived 9 years.
Thanks for sharing! I’m definitely gonna make this.
Definitely want to try it
Simple ingredients. Clear explanation. Thank you!
This is a very nice recipe. It was explained beautifully, by a gracious lady. The clear directions, gentle music and voiced presentation were great. Thank you! I used to be scared to try Kimchi! Lisa Rae Rousseau
Thank you, madam.
Hello Jia 👋 amazing Korean cuisine delicious food thank you 🇰🇷 have a nice day
Thank you for the great recipe. Looking forward to trying it. It's easier to get Round Cabbage than good Napa cabbage here in Maui. Thank you ;)
Thank you for sharing the recipe Chef Jia, take care 🙂 😘 . I will try this.
Thank you. I will make it.
So many varieties of kimchi, I love them all❤ thank you😊
Wow, i try to prepare on my channel. Thanks for sharing 👍😍🌹
I like simple recipe like this.
Thank you for the recipe chef Jia take care 🙂 😘 😊 ❤
Thank You...
Very nice...thank you.
We can avoid fish sauce and thank you so much for doing this video
Hi Chef Jiah Choi ssi, can I eat this round cabbage kimchi like a Geotjeori? Is there a minimum number of days I should wait before eating this kimchi like a Geotjeori? Thank you for this recipe. I’m loving all these wonderful recipes on your channel. ❤
I only wait one to two days. This kimchi don’t need to ferment it for a long time. Hope it tastes good!😍
I love kimchi❤️
Can I use , cayenne pepper instead of Korean pepper flakes?? Thanks for sharing!!
Euc Del Yes! Just Control spicy level that you want😊
I wondered about using head cabbage
Yes you may use it!😉
Will it be harmful to eat if we ferment round cabbage kimchi for 2 days in room temperature then one day in fridge then ready to just like Napa ....
Cause I follow recipe of Napa kimchi to round cabbage kimchi and after the fermentation as I mentioned above it tastes so good sour sweet tangy + spicy so I think it's not harmful
It's not harmful at all. It's naturally fermented(without any starter) so it's healthy. Great job! : )
How long does this cabbage kimchi take to ferment and when i can start eating it?? please help me. this is my first trying to do kimchi and im scared haha
It depends on the room temperature. In summer I would put this kimchi in room temperature for half day. Put it in the fridge and start eating two days later. : )
@@JiaChoiChef I left it for 2 days oops :) but it went well! there was small bubbles around the jar, i read that its a sign of fermentation. thank you anyway
@@mustafafh4402 why did she recommended that eat it before 10 days ? Will it cause side effects if we eat it after 15-26 days 😯
Can I use oyster sauce instead of fish sauce? thank you!
Never use oyster sauce in making kimchi. You may use a little bit of soy sauce if you don't want to use fish sauce!
@@JiaChoiChef tyvm!
Could you please tell me how much coarse salt did you use in grams, because I measured half a cup of coarse salt and the cabbage came out too salty? :(
Hi. Sorry for the late reply. Kimchi can be salty for three reasons. 1. Too much salt for brining, 2. it's not enough washed in water 3. heavily seasoned. I used half cup of coarse salt and it's about 70grams which was not too much. Did you wash the cabbage well after brining? Plus it's a bit salty when is just made but it gets better as time goes and kimchi get fermented.
How long can we store this in fridge without it spoilling?
I would store it for 2 to 3 weeks !
@@JiaChoiChef thanks for letting me know!
Can i use soy sauce instead of fish sauce? Does it make any difference in taste??
You may mix light(soup) soy sauce and salt. Taste it and balance to your preference. 🥰
Any option if we do not want to use fish sauce?
You may use light soy sauce instead of fish sauce. I recommend to start from 1 teaspoon of dark soy sauce and add more after tasting. Season it by mixing salt and light soy sauce. Adjust level of sweetness as well. Good luck!🥰
😊
Nisha I made a mistake. No dark soy sauce. I meant light soy sauce😅
Thanks dear.
HI. I'm so sorry for late response. You may use light soy sauce and salt to season it. I recommend to use vegetable stock instead of water. It will add nice flavor to your kimchi!
💯💯❤️
Can I do this with small cabbage?
Hi! I haven’t try with small cabbage. I recommend to use round regular cabbage.😉
What can be used instead of fish sauce?
You may use soup soy sauce instead. Please check the taste and adjust it by adding more sugar, salt, and soy sauce.
If you use oil will I last longer
I don't use oil when making kimchi. It'll last up to 3 weeks without any oil : )
Can I ferment this kind of kimchi ?
I wouldn't recommend to ferment round cabbage kimchi. But you may keep it in a refrigerator for about 10 days
0:43 lol. “See how big it is?” The round cabbages at my grocery stores (plural) look anorexic in comparison.
The size of cabbage may differ!
can I skip fish sauce?
Yes you can. Fish sauce can be substitute to light soy sauce. I recommend to use vegetable stock instead of water. I will add nice flavor to your kimchi!
@@JiaChoiChef thank you i made it it was so delicious😄
@@JiaChoiChef Thank you for the tip! I don't have fish sauce at the moment, so I'm going to substitute with a combo of soy sauce and vegetable stock.