EASY Homemade KIMCHI (No Fuss!)
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- Опубліковано 26 вер 2024
- EASY Homemade KIMCHI (No Fuss!)
The current recipe I use is simple but delicious--one that I adapted to suit my taste preferences--and a combination of my mother's homemade kimchi & my own experimentation over the years that I've been making kimchi in my own kitchen. I hope you enjoy and, most of all, I hope you try making it for yourself! Blessings.
My Homemade Bone Broth Recipe (I Consume Daily For Supple Skin): • How To Make Gelatinous...
#homemadekimchi
#easykimchi
#JenniferMyers
2.5 lb nappa cabbage
Massage cabbage with 1/2 cup salt, pack it down
Cover with enough filtered water to brine, press with dish/plate
Brine at room temperature for 1-3 hours
Rinse twice with cold water, press to release water
Massage spices and ingredients below:
1TBsp sugar
8cloves of grated garlic
2tsp of grated ginger
1 med carrot
1 cup grated Asian pear
5 scallions
6 TBsp Korean red pepper flakes
Ferment at room temperature for 24-36 hours.
Thank you! It’s very helpful 👍
Last part- up to 72 hours
Thank you so much!!
Thank you! So helpful
Thank You
The sound of that first chop 😍
Thank you for sharing and it looks so yummy. Will make it when I get my hands on the hot red pepper. I was trying to write down the ingredients, and thought it'd be helpful to share it here.
Rough chop the fresh washed Napa cabbage. (you can leave it whole also).
½ cup sea salt and massage it until all the leaves coated with sea salt. Submerge it with filtered water (just above the leaves of the cabbage.) Then pack it down and put a heavy lid to press it down and cover it with a clean towel.
Brine it at room temperature for 2- 2.5 hours. (no more than 6 hours) (eg: put it in the oven rack or anywhere).
Mixture:
1 tbsp of sugar
8 cloves of fresh garlic grated
2 tsp of grated fresh ginger root.
One sliced medium-large carrot (or radish).
One cup of grated Asian pear.
Five green onions chopped to 1-inch in length.
6 tbsp Korean red pepper powder or flakes (hot pepper powder).
Then rinse the cabbage twice (don’t over rinse it because you need some remaining salt.)
Mix everything in the bowl and give it a massage.
Put it in a clean jar and then put it in a cool and dark place (eg: cupboard) room temperature for at 24 hours to 72 hours. She left it for 1.5 days.
If you like it more fermented, leave it longer in the room temperature. If you like fresher and crunchy kind, put it in the refrigerator earlier to slow the fermentation process.
It can last several weeks from the time it’s made.
Thank you for recapping, Jenny! Very much appreciate you taking the time and effort to write it down! :) I can't wait to make my own kimchi.
Thank you so much. Excited to try this 🌟
Hi Jennifer, I made your Kimchi recipe today for the second time. You’re absolutely right. Your kimchi recipe is the best yet very easy to follow. I have been buying Kimchi for years. But not anymore thanks to your recipe. You’re a beautiful soul and thank you so much for the recipe. Lots of love from the UK
Jennifer, I made kimchi last week following your recipe. It came out great! Really delicious. Thanks so much!
Hi is this spicy? I have very low tolerance on spicyness? 😭 But this is so tempting to make and taste 🤤
@@soonsuicidal adjust the spiciness to you, just add much less
Korean do look younger than their age.this is all about healthy diet+good skin care.want to know more from you❤
Thank you, but I can assure you that my lifestyle habits are responsible for my health (both inside and out), not the fact that I happen to be half Korean!
@@JenniferMyers 😍😍😍😍
All for me?!? You shower me with love. I’m returning mine back to you! ❤️🙏❤️
@@JenniferMyers actually first time I found someone who is very minimalist about makeup and has a good yet simple skin care routine which I can follow easily.I have seen lots of UA-camr who makes this kind of video and has glowing skin but uses lots of products which I absolutely don't like.I don't have that much time to use that much products and also I can't afford them.and I hate putting lots of make up on my face.I just use a foundation a lipstick and a compact powder as make up and nothing else.I found you very simple yet beautiful which earns my trust on you.I love to see your video again and again.and I am already following you.And I am eagerly waiting for your new videos :D
You made my day with your comment. It means so much.
Hey there, I just wanted to comment, that I’ve made this twice.
Excellent,
Thank you🌞
Yummy! I have made it with my Aunties. So good to make it yourself. The best!! I love to just eat as a snack. Mmm
You are inspiring me to be healthier in mind & body 🥰
NOTHING better than a fresh batch of kimchee!!!!
I *LOVE* Kimchi. I lived in K town LA for years and never tried it. I was introduced at a Korean day spa. And now they’re the only place I trust to make it 😩 maybe I’ll try this recipe.
I’m so glad your channel popped up in my feed! I love Kimchi. I can’t wait to make this! I love all your videos.
I lived in S Korea for a year and I loved ALL of the food but the kimchi oh man is it yummy! I normally just buy it but I must try making my own using your recipe!
I'm so excited to try this.
I followed your recipe and it turn out great even the first time. I’ll make more to share with my friends. Thank you Jennifer!
Yes! That's awesome, Sara.
Thanks Jennifer, it may take some time until I make my own Kimchi but I will at once steal your expression „ to macgyver“ something 😁
I made kimchi according to your recipe and it turned out amazing! Thank you for sharing it!
I’m definitely using this recipe next time
IVE only tried the pre made bottled Kimchi. I will def be trying this. Thank you!
Good lord she can make kimchi as well! What a great woman!
I have been making kimchi for few years now. With time, I modified it to my preference (I love to ad zuccini and bean sprouts). All my friends love it as I do to. The recepie that I learned from they cover nappa with boiling water and wait an hour or too. But I will try your way too. Thank you for sharing
I have never had kimchi!! Could u tell me how much sugar and garlic and the exact recipe so I could try to make it? Lol.. sorry, I just really wanna make it
I love your channel
I’ve been suffering from really bad depression and for some reason watching you makes me feel better and more motivated, so ty❤️
Lisa Marie kimchi is sooo good!! If you don’t get the recipe, definitely get some from the store, it’s good with avocado rice and seaweed wraps 💚💚🙌🏼
It depends how many pounds of Napa. For a two-pound head, I use 6-7 cloves of garlic, grated, and about 2 T sugar.
Jennifer Myers 2 tablespoon or teaspoons?
@@SleeplessinOC About 1 T per pound of Napa is what I use. The sugar is necessary to provide food for the bacillus (otherwise fermentation will not commence and you will actually get mold - in other words, you'll be growing the "wrong" type of bacteria)! You want bacteria to form, but the probiotic variety - not the kind that could give you food poisoning lol if that makes sense!
SleeplessinOC capital T is for tablespoons. Small t is for teaspoons.
Hello Jennifer, i made this recipe and it is delicious! Thank you so much for sharing! Its a recipe that I will continue to make regularly...
I love kimchi! I made a while back it was great! You’ve inspired me to make again this time with your recipe💛🧡I like your videos alot, thankyou! You have such a sweet soft demeanour! I want to make bone broth as well! 🙏
I just bought the ingredients for it I can’t wait I’ve only ever had the store-bought kind
I love this because you can control how spicy 🌶 and hot you make it. The commercial brands are usually too hot for me 🥵 and I eat unpasteurized sauerkraut instead. I have a fermentation pot in my Amazon cart for homemade sauerkraut and pickles but it’s nice to now have another option. I also have a kombucha kit in my cart and want to look into making my own yogurt. My partner just got a dehydrator since he grows mushrooms but it also makes homemade granola and jerky. I can then make my favorite yogurt parfaits and will have lots of beneficial bacteria in my diet!
I love kimchi so much, I’m totally trying this. :D
OMG.. that looks SO good. I will definitely try this as my first attempt at homemade kimchi. Thank you for sharing your recipe Jennifer.
I also tried your recipe and loved it and agree with you. It's the best I've tasted with the exception of my Harmony's. I'm also Korean. :) Thanks for sharing!
Thank you for sharing this! Def need this. I'm Indonesian but I like eating kimchi 😁
I was at the Asian market and I didnt know which was better for kimchi powder or flake red peper?
I'm making my bone broth today.
I guess i will go to one of the restaurant to try it looks delicius
This is the first kimchi recipe I’ve seen that didn’t include fish sauce of some kind.
For Greece Europe what about smoked paprika sweet or hot? There no Korean products here.
I'm gonna try this. Thanks Jennifer!💕
Wow! NO fish saue nor sticky rice paste! Awesome! This is no fuss!
Thank you so much for sharing your recipe. I have made it recently and it is very delicious!
I’m gonna try this for sure!!!! Thank you
I've been trying Kimchi, a very nice spicy dish. Quite enjoying it 🙏
Wow I love to eat kimchi!! Thank you so much for sharing your recipe- I only know how to do basic saurkraut (lacto-fermented of coarse). I really love and admire your channel. Thank you for sharing all of your secrets!
Thank you! I have been looking for a yummy kimchi recipe!!! I will have to try this soon!!!
Love how simple you make mak kimchi! I am curious as to your preference of not using mochiko paste for your kimchi? I would love to see your kimchi jjigae recipe too! Thanks for sharing! ❤️
What do you recommend instead of sugar?
What a wonderful recipe, thank you Jennifer. One question though, why do you think its good to rinse the cabbage after brining? Why not just drain and mix up with the mixture?
It will be too salty if you don't rinse it..
I need to get back to making homemade kimchi I'm korean too 😁 I love making it with baby bok choy instead of napa cabbage it's sooo good
Came back to watch again going to make it now. Xo
I love your cooking videos! So inspiring 😻 I would love it if you do more :))
I have stayed in Singapore for 3 years and kimchi rice was my fav dish.
I love kimchi with anything. It’s the perfect condiment!
I just had Korean BBQ the other night. Kimchi is delicious.
Hi Jennifer, if i lower the amount of chilli powder does it will not affect the taste? I cant tolerate too spicy. Thank you for sharing your videos, Im inspired with your healthy eating habits.
I'm not Jennifer, but I have been making kimchi with her recipe since she published this video, and personally find that the 6 Tbsp is quite mild for my tastes, and so it may still be somewhat mild for those who don't like too spicy. That said, maybe the Korean chili flakes I am using are more mild than most (I'm not sure if there are different spice levels sold), but I often adjust the amount of chili flakes depending on how much spice I want, and it turns out great no matter how much I decide to add. It also depends on the size of the cabbage you use. I'd say give it a shot and see how it works for you!
Jen, is this recipe hot spicey? Or medium hotness? It looks soooooo good!! I love your videos!
It would be very helpful if you could write a list of the ingredients you use, as people that English is not their native language might not understand completely.
Thank you
-----
2.5 lb napa/chinese cabbage
1/2 cup salt
-----
mix, pack down
add filter water just covering
plate to weigh down, cover with tea towel
brine at room temp for 1-6 hours
rinse 2 times, drain
-----
1 tablespoon sugar
8 clove garlic grated
2 teaspoon ginger grated
1 medium carrot (sliced?)
1 cup asian pear grated
5 scallion/green onion (sliced?)
6 tablespoon korean chilli powder
-----
masage spices into cabbage (wear glove)
pack into 1/2 gallon clean sterilized jar
ferment in cool dark place 24-72 hours
then keep in fridge
@@piakennedy987 Thank you 😊
Pia Kennedy thank you for writing out the recipe!!
@Pia Thank you so much! 💕
Thank you for this amazing video
I hope it's not too forward of me to say that I believe you are the most interesting person on youtube. Hopefully we'll be seeing you soon!
Can we make it from regular cabbage?
Hi Jennifer, love your videos! I just have a quick question about the sugar you added. Is it regular sugar? If so, is there a healthier option you would recommend? I was thinking of using stevia or coconut sugar but not sure if that would mess it up.
Thnaks for sharing this video with us 😘
My pleasure.
What if we don't have Korean pear, can be European pear?
Hi, thanks for sharing this wonderful recipe. It tastes very similar to a local brand we have "Woori". I made this recipe a month ago, I followed the exact same steps you did in the video, and bought the same jar, the outcome of the flavor was very good. However, two days later after taking some of the Kimchi out of the jar to try (using drying clean utensil), the top layer of Kimchi in the jar started turning black. So I took the black layer out, hoping it would be fine, but very soon later the top layer turned rotten black again. So I ended up ignoring it and forgot about it in the refrigerator. About two weeks later, I took a look at the Kimchi again, the top layer was still black, but it didn't not go further down. The middle and bottom of kimchi is fine, vibrant color just like Kimchi.
Can you tell me what's wrong? I would like to make this Kimchi again very soon. Hoping to find out what's the problem to prevent it from happening again. Thank you.
thank you so so much for sharing -
You're welcome, Samantha!
I love kimchi and eat it quite regularly. I have always bought it though. Your video makes me want to try making it myself. I thought fish sauce was integral to the process, but you didn't add any. Why is that?
I just had kimchi with pho dinner tonight, i eat it weekly. Cool recipe, thanks for sharing
Wow Jennifer! This looks really really delicious just by looking at it. I will definitely try it. As a matter of fact, I'm gonna get up and prep a jar and go for it right now. 😊
I have 3 questions though, do I have to use the same cabbage that you've used in this recipe? Because this seemed like romaine lettuce to me. Can I use romaine lettuce instead, or cauliflower, or any other vegetable? I love all kinds of vegetables.
Now my second question is that do I just leave it in a dark place at room temperature for 3 days, and then start consuming it? Or should I refrigerate it too after 3 days?
My last question is about sugar, sorry but I'm not familiar with fermentation. 😅 I adore fermented food, but my mom used to do it, I'm new to it but I would love to do my own.
Ok, back to my question, is sugar ok in this recipe? Because I'm a keto person and sugar is not my friend.
Thanks a lot for sharing with us Jennifer! I really enjoyed the video. 🙏❤️
Hi! The cabbage in the video and what is traditionally used is Napa, it is not Romaine lettuce (although it might look similar). You can ferment pretty much any vegetables you like. For fermentation duration, I often will taste my kimchi along the way to judge when I decide to refrigerate it. My personal sweet spot seems to be around 30 hours. Everyone is going to have a different preference, however. The refrigerator will make not only the taste become more vibrant (that signature kimchi “zing”) but also enhance the crisping effect which adds to the delectable nature!! And the sugar is necessary to feed the bacillus! That IS fermentation. The remaining sugar (carbohydrate) content from it is almost 100% negated in the final product, as what is leftover is simply a natural form of sugar alcohol (which is typically subtracted from overall carbs to yield what’s known as net carbs). Without a food source for the bacteria, the fermentation process will not complete properly. Good luck!!!!
@@JenniferMyers
I will use romaine lettuce because that's what I have access to in my city. They don't sell this type of cabbage anywhere here. Alright, I'm gonna go with 30 hours too.
Thanks! I'm gonna start now and let you know when my romaine lettuce "modified kimchi" is done.
My only concern/hesitation would be that the moisture content of lettuce is perhaps too high and would potentially result in water logged (soggy) messy kimchi. I’ve never used lettuce to make kimchi before; only cabbage. The hardy leaves of cabbage withstand fermentation, whereas I’m uncertain about lettuce having the ideal properties.
@@JenniferMyers
You are probably right. I was just thinking about the same issue here. Well, how about regular cabbage? You know, the one that looks like a ball.
@@ragnarlothbrok6576 Yes! Standard green cabbage works beautifully (I've made many batches of green cabbage kimchi in the past with great success).
I really like u so much big siso❤️❤️❤️u r so naturally beautiful and seems like u r very honest for everything ❤️❤️❤️even I like ur all videos..❤️much love from northeast india🥰🥰🥰🥰🥰😘😘😘😘😘😘😘😘😘
How can you make it without the red sauce I do but the Red sauce does not agree with me at all
I am jealous ! Your kimchi looks amazingly yummy 😋 I will be making mine tomorrow.
Kimchi envy is completely understandable 😂🥰
Can I do a video with out the red please
Hi jennifer.... The hot red peppers u used... Are they really hot n spicy..... I have sibo... Dont know will this be good for me... Coz i have an already overgrowth.... Its so tempting n yummy...
I love kimchee😍
how long is the shelf life?
What should I do if it's too salty because I didn't rinse it out well enough? 😃
I like kimchi. ☺
It turns me on too! This is so nostalgic, as it remind me of my trip to korea years ago. Does it work with regular cabbage, it is hard for me to find the Korean one here.
It absolutely does! I often make it with ordinary green round cabbage . You need to brine it longer due to the thickness of the leaves. But the result is just as yummy and crunchier texture, too, if that’s what you prefer!
Jennifer Myers I will start preparing my kimchi then, thanks 💐
Can I use normal cabbage?
Yes!
@@JenniferMyers thank you 😍
This might be a dumb question but how do you know you get the correct kind of bacteria in the kimchi?
The lid is put on tightly? It doesn't need air?
I just found these exact hot pepper flakes on amazon! We only have regular cabbage at the supermarket where i live but i'll definetly order the flakes and try this!
Nice recipe. :) Can you please tell me how long the Kimchi can be stored in the fridge before it has to be consumed?
It will last several weeks (if not longer) from the time it's made. Kimchi continues to ferment under refrigeration, it's just much more gradually compared to room temperature. When the kimchi starts to taste particularly "sour" and fermented, in my family (and most Korean households) we make kimchi jjiggae (stewed) with the remaining kimchi. It's one of my favorite ways to enjoy "old" kimchi. But because of fermentation, kimchi can be kept for a very long time. That is why fermentation began; as a way to preserve food!
@@JenniferMyers 🤗
CAn the pepper be not hot?
Oh ı love Kimchi, but ı did not know how to do it, ı thought it would take longer to ferment, Im doing it tomorrow.
Can you replace the sugar with date sugar?
Can it be made without sugar?
👍👍👍
Hi jennifer
I really love your video they re very helpful
Do we really have to put sugar on it? I cut sugar out of my diet
Sorry for my bad english!!!
Watch the video. She explains why the sugar is so important.
Can you make it without sugar?
The sugar is what feeds the bacteria and produces fermentation (the bacteria require food).
@@JenniferMyers Is it that healthy if it has white sugar in it?
I'd like to see more of what you eat...
You said you eat beef heart?
How would you prepare that?
Can I blend allspices together in a blender?
any way to make kimchi not spicy??
What is Asian pear?
In Bulgaria we dont have this type of cabbage. We have another sort, but my question is - does the cabbage matters ? And if yes, which particular types of it
You can use green cabbage and even purple--I often do.
Do you have to use sugar? 💗
Thank a lot for sharing your authentic recipe! I will definitely try it. I like fermented foods. How long we can keep it fridge?
It will keep nicely for a week to up to two weeks - after that period, if I haven’t yet finished it I make kimchi jjigae with whatever is left!
@@JenniferMyers Perfect! Thanks alot. Loving your videos !!! 👍
Can we make it with normal cabbage napa cabbage. Not available in my country
Yes you can. I often do and it’s delicious.
What if we don't want to add Alcohol .. and add vinger? 🤔
This doesn't have alcohol or vinegar, it has salt and sugar.
Is there anyway to make it a bit sweeter ?
I love kimchi but I’ve gotten used to eating it sweet 😿 all the Korean restaurant keep serving it a bit sweet .
It’s killing me lmao
Can we not put sugar in it?
Sugar is what feeds the bacteria and makes it fermented. The fermentation process converts it into an alcohol byproduct (that's fermentation). The bacteria literally feed off the sugar.
GEM be nice
PG you’re kinda rude
I don’t know if I got the wrong kind of Korean red pepper flakes but it’s way too spicy… I’ll cut back to 3 tablespoons!
헐 김치를 만드신다구요? ㅎㅎ 한국분이신가요? b
네 ㅎㅎ 이분 어머니가 한국분이에요
We didnt see how you prepare the vegies etc!
Can you plz post recipe ingredients (in writing)? Thx!!