I made Kimchi and it looks like a murder scene in my kitchen | MyHealthyDish
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- Опубліковано 26 гру 2022
- Save my recipe for kimchi! Start with 1 Napa cabbage, you can do 2 if you want extra for family or friends. Chop up and add 1/4 cup salt. Mix thoroughly and place a heavy pan over to release more liquid. Set aside for an hour and make the rice paste with 2 cups water, 1/3 cup of sweet rice flour and 1/4 of sugar. Simmer on low medium heat until thickens and set aside. Next make a sauce puree in the food processor. Add 1 onion, half an apple pear (use an apple if you don’t have it), 6-8 cloves of garlic, 2 tbsp ginger paste. You can stop here if you want this to be a vegetarian Kimchi. Then add 1 tbsp shrimp paste and 1/4 fish sauce. Blend until smooth, pour into a large bowl, add in the cooled rice paste and 1 cup of Gochugaru( Korean pepper powder). Drain and rinse the Napa cabbage, set aside for an our to dry further or press with paper towels. Mix in the kimchi paste with the cabbage a small portions at a time. Press down the kimchi and let sit for 24 hours before placing the refrigerator. Wait a minimum of 3 days before eating #kimchi #homemadekimchi #kimchee #koreanfood #healthyfood #healthyrecipes
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my mom, who is korean, used to make kimchi the more traditional way without chopping up the cabbage, but as she has gotten older, sometimes she chops up the cabbage because it just works better for her. it’s delicious either way, so do whichever one works better for you.
Agree, as I'm Korean while watching chopping the cabbage I was confused.
Still most of Koreans dont chop the cabbage when they make kimchi. But the ingredients are almost the same.
And the ingredients are a little different depending on some regions. Some fish or oysters are used in countrysides
This is just the hassle-free way since you simply mix all together rather than smear onto each leaf and then slicing it before serving, dirtying a cutting board :).
How do you effectively clean the cabbage if it's still intact? 🤔
@@GinaJonesStillettoQueen When you halve or quarter each head, the leaves become looser :) Also, after brining the cabbage, we rinse it anyway so we typically do the cleaning then.
Because this isnt kimchi. Its form of kimchi called 것저리. Pronounced gut juh ri. Its a form of kimchi but tastes very different. Most non koreans use this recipe as kimchi cuz its easier to make. Less time too.
I am in agreement with everyone: this is a very simple recipe, and one a beginner (to attempting kimchi) could attempt with some success. This is my big project of the year, to learn, and become, a regular kimchi maker! Thank you for sharing all your tips & advice
I made kimchi for the first time yesterday for my bday and it’s delicious 😋!
Happy birthday! We shared the same star 💕
Happy belated Birthday 🥳
my dad came up with the wish to make kimchi which surprised me bc I thought it wasn't his thing but here we are 😀 I wanted to make it for a long time but haven't mentioned it for whatever reason. it came out delicious and way better than the store bought stuff I ate occasionally.
If you made kimchi and are it the next day there's no way it was even ready. You gotta let it sit for at least a week. Happy birthday though
@@pob000 ok
Of all the hundreds of ways to make kimichi, I find yours very simple and easy to execute! Thanks!
I definitely like your take on kimchi! I've seen plenty of videos where the cabbage leaves are left whole, and no rice paste, Asian pear, or sugar. But your version looks easier to handle and make while still getting great results. I've never made it myself, but when I do I'm going to try your version with a tweak......so thank you for sharing your video 😁
Completely agree! Hers seems a bit more beginner friendly for those of us who have never attempted making it ourselves before. I will definitely be utilizing her recipe when I make some as well.
That looks great. I make mine simpler without the rice paste. I just mixed lots of fresh ginger, garlic, soy (or fish sauce if not vegan) and Korean chili to the veggies after salting them. It ferments well. Sometimes I'll add an asian pear or if in a hurry a little bit of sugar or brown sugar. By the way, look for the Korean daikon radish. It is shorter and fatter and tastier than the Japanese daikon. Cheers!
i didnt know you could make it without the rice paste! what does it change? i might do that next time…
i love your channel btw!
Ooh, pear - do you mean a Chinese pear, as they hold quite well (don't disintegrate)? It all sounds so delicious!
@@heersyal2454 Yes. The asian pears are different than western pears. If I use it in this, I would blend it with a kimchi paste.
For the paste I actually put in gochujang instead of the rice paste and it’s good 😋
I've made it with Gochujang because I didn't have Sweet rice powder..and it turned out quite perfect in taste 😊
Love you!! Thank you always posting recipes for us!!
This seems like the most doable kimchi ever for me! Thank you!
I just love your energy ❤️
I’m salivating watching this video 😂. Thank you for sharing your recipes!
Thank you, I feel like I can make Kimchi at home now. I will probably try the vegetarian version in the new year. 😋
Happy New Year
I’m not a big cabbage fan but I’d eat this it looks so good
Hope you try it
Love your channel and recipes
Just in time for me to try and make my own homemade kimchi thank youuuuu
I love kimchi! Thank you for sharing your recipe.
Oh boy, you haven't seen me buttering a slice of bread. You can literally discard the whole kitchen after that... 😅😅😅
Lol the titel 😂😂😂love it❤️
Will try it out love fermented foods and it's so good for us , thank you 💝
Also I tried Korean chill pepper for the first time a few weeks ago and just love it so aromatic and not over the top spicy ☺️🌶️
At first I was like, gurl you don't need to chop the cabbage, buuuut, at the end I was like guuuuurl, that's sooooo more efficient! I would really do it this way from now on, thx for sharing
Great to see you again. My favorite video is that Bell pepper sandwich,🤜🏾🤛🏻🤣💯
🤣🤣🤣
In Korea we don’t cut the cabbage and only cut them when your eating. But still thank you for posting Korean food ❤❤
Do you add the rice paste to it? I’ve never seen a recipe with rice paste, so now I’m confused.
Which one is the authentic recipe?
@@asiyagasayni4811 Adding rice paste is the authentic recipe!
@@user-tw4eg8ts6m thanks a lot 🙏🏻
Look at you go. Kimchi is something i love but never have. This is a great idea a for a my healthy dish vid :)
🙌🏻
Looks so good! You are better than me :)
Wow excellent
I can't wait to make this, my Asian pear is waiting on the kitchen table... delish!!!
Coooool !!🔥🔥🔥🔥
Delicious 😋 👌🏻 💓
Your kimchi looks delicious! Because I don't have access to a Korean market where I live, I was wondering: Where can I buy the Korean chili powder, the shrimp paste and other specialty items? I would like to make my own kimchi.
I've been wanting to try kimchi so bad! Let's hope I can get all the ingredients
Same lol
HMart or Amazon are my go to for Asian ingredients. For fresh ingredients, there is usually an Asian grocery around if you Google.
real love
Can I make this without sugar?
Yummmm
Never had kimchi, is it any good?
شكراً لكِ على الوصفه الرائعه إنها سهله للغايه
So many versions of making kimchi out there...
This one with a twist adding shrimp paste and rice paste...
Beautiful Smile ma'am ❤
Is it sweet or salty?
Nice 🙂
Does frozen garlics taste different from fresh garlic?? Like maybe the frozen one kinda lacks that strong garlicky taste??🤔
Drool 🤤
Love Kimchi; will try making. I don’t eat before medical or dental appts.. The garlic scent stays with me. 😊
Gave “Dutch oven” a whole new meaning 😅
Delicious in bulalo try it
ㅋㅋㅋ 살다살다 이제 외쿡인~~이 맛김치 담그는 영상을 다 보게되네...
Why dont you want the nappa cabbage to be salty?? I want to try it salty….lol
boa noite da para passar essa receita em português 😋😋😋😋🇧🇷🇧🇷🇧🇷🇧🇷
How long can you leave kimchi in the fridge for before it becomes spoiled?
It is fermented. So as long as there is no visible mould, it is great to eat. The longer you leave it. The more intense it tastes. I had mine over a year in a glass Kilner jar. But heard of older ones.
Why salt before rinse? What does that do? Also just a little tip, use the back of your knife with your picking up your cut food so not to dull knife. 😜
It draws the liquid out!
Isn't Kimchi fermented?
can I use any red paper instead of korean paper? i cant find it anywhere, i live in dubai
Red chilli pepper used for Indian foods is so similar. Add half then taste. :)
The only things I would do differently is add white vinegar, cayenne pepper, and Hungarian smoked paprika. Not Korean, but this is just how I enjoy mine, oh and I would nix the carrot.
🤩🤩😍😍😋😋🤤🤤
i thought it had to be buried to make it. was making a list to buy ingredients, but husband who is prior service vetoed it. guess I'm activly looking for a korean resturaunt in my area. it looks so good. i need a reliable Filipino recipie for papaya pickles too. anyone?
So it's supposed to be crunchy. I've always wanted to try it.
It is at first. But the more it ferments, it gets fizzier in taste & cabbage & veggies all naturally soften up a bit more.
Am I the only one who was using a headset and REALLY heard that processor?
A cool hack to peel a carrot is to use a peeler?
I've used miso in mine but I have never tried it with pears or made a rice paste. I also use an air lock for mason jars and let it ferment 3-5 days
Do not cut the nappa cabbage before seasoning..... What are you doing???
It's 막김치... 이렇게서 만드는 한국분들도 많지않아?
막김치 method is made up for mass manufacturing. Basically factory kimchi. If you are making only one or two nappa kimchi why do you want to give up taste.
저렇게 비벼데면 풋내나는데~~~ㅋ
Everytime I make kimchi I stain the kitchen like I stabbed someone. Doesn’t help there’s a knife on the counter
i wanna eat kimchi so bad
As much as I would like to try and make Kimchi 1 day,it sooooo time consuming. It's like (to me) spend X-amount of time to make it and wait or go to my local Korean Market and buy made already lol. Props though for showing us the procedure.
You need way more kochugaru
Soo... here is the question: where is the difference between cabbage and cale?
They are completely different vegetables 😄
For those who hate eaten kimchi, how does it taste? I truly wonder and just desire it.
The taste is slightly similar to pickled vegetables, but no dill and more flavorful. It's spicy without being hot, although you can make it hot if you want. Does that help?🤷🏾♀️ It's really yummy and addictive.😋
It's really hard to describe. It's the spices and fermentation that gives it a savory, refreshing, spicy, flavor bomb that makes carbs and proteins taste better. It's like sprite, Sriracha sauce, Sauer kraft, covered wilted but still crunchy cabbage but way better. Kimchi alone is OK but with steak and rice it's amazing. With pork it's amazing. With rice and eggs amazing. Boil it with spam amazing. Ramen noodles amazing. With laver seaweed sheets wrapped with rice amazing. It's a transformative food.
Spicy, salty. Fizzy the more time passes with fermentation. Nothing comparible.
Nice 👍 new friend here 💖 nice recipe ❤️ good night 🌉
Whole napa cabbage kimchi tastes better than cut kimchi.
지나가던 한국인입니다 김치가 아주 맛있어 보이는데 밥 한 스푼 위에 얹어주세요
Lilia ce faci
shrimp paste nooooo that stuff REEKS
Ты прелесть
… not sure but why don’t u add shirmp paste and fish sauce later instead of processing all together. Well true it will blend and mix all together but your food processor sure will smell a lot after this lol
reap the wild wind
She’s like one of the most attractive people I know lol.
.الَلَهَمَ صَلِ وًّسَلَمَ وًّبَارَك عَلَى الَحَبَيَبَ الَغَالَيَ شَفَيَعَنَا وًّقَدَوًّتَنَا الَنَبَيَ وًّعَلَى آلَهَ وًّزَّوًّجَاتَهَ وًّصَحَبَهَ الَطَيَبَيَنَ الَطَاهَرَيَنَ أجَمَعَيَنَ
Kimchi just fermented spicy cabbage
"And I'm using Napa cabbage" girl you can't use any other type to make kimchi
1:43 it looks like yk wat...
This is like the 6th kimchi video I've watched for some reason. I dont even like cabbage🤦♂️
Maybe I was wrong but I thought kimchi was purple
Only sambal oelek and garlic, why is evryone making it different, this is traditional
Why make kimchi when you can buy it for less and not go thru the hassle? Is in a kimchi free country?
It's actually more pricey to keep buying small tubs of it where I am. So would rather make in bulk then store. Especially if you have a larger family
No……….this is not kimchi
This food name is Gut_jull_e
why did use the kitchen sink to wash the cabbage thats nasty
So cool! ❤ (2nd comment)
No, thanx
Lol a murder scene???
I think I'm the only one on the side line here. This makes my stomach hurt looking at it. 🤢
Knife abuse
Not authentic at all, but I respect the attempt!
سبحان الله وبحمده سبحان الله العظيم.
*يمقلب القلوب ثبت قلوب أهل السنة والجماعة والمهتدين ع دينك*
You may want to rethink your caption. Not exactly the most appealing.
What a title give, very depressing 😕
배추을 아주그냥 빠는구먼
생강을 저리많이 넣어서 써서 어찌먹나
(배추을 냄비로 눌러서 절이는건
네 50평생 처음이네
Fascinating and mouthwatering - but the golden measuring cup promoting Amazon provokes deep dismay and prevents this from being culinary art (as does a certain level of performative phoniness).
Definitely not legit Korean kimchi. I feel offended as a native Korean. Please be respectful of a foreign culture that you are not very knowledgeable of. Do not cut cabbage; do not use shrimp paste. Never put onion on Kimchi because Kimchi becomes perishable.
🙄🙄🙄🙄
I'm native Korean and you need to calm down. There is nothing wrong with the way she made kimchi - people make it their own way and whatever is easiest for them. Be grateful that some people appreciate our culture and food
I can imagine the stench after eating all that cabbage. 🤢
It look more like tirshi