I’m definitely gonna try this recipe! I’ve been asking my mom for the recipe but her recipe is always “about this much” and “little bit of” haha. Love how you have your recipe using measuring cups for a small batch!
Yes, it is nice to get more accurate measurements for complicated recipes. But once you have made some then you can go to the "little of this, some of that" type of cooking that signifies a real cook. All the recipes I got from my mother were "some of this, some of that, a little of this, a pinch of that." And my favorite cook book from the earlier part of the last century for the most part just gives the ingredients and expects those cooking to know about how much. And I also really liked your video and kimchi methods. Thanks
Can’t wait to make this! Oh How I miss Jeannie Gartman! A master friend, Fairy God Mother, Devoted Sensei in life, art, cooking, sewing, advice, shopping warrior, etc! She was amazing at Everything! Oh how thankful I am that she cared for me as a newborn baby and was present all during my life, and any the Grace of God- He allowed me to be hers & Billy’s caretakers in their finals years and days. Billy was also amazing- always bragging that he changed my diapers! He was a master Gardener, Farmer, friend, trusted Worthy Advisor, a true hero in the US Air Force retiring as a Senior Master Sergeant! A friend to all who was blessed to know him. Always willing to help anyone. Jeannie’s amazing recipes are so good and I would give anything if I could go back and learn from them again!
Although I have made kimchi at home before, the tips and tricks you have mentioned during the video really saved the day! Thank you and looking forward to more videos!
Every time I made this, I always ended up a little short with the sauce for my last quarter of cabbage. These days I separate the sauce into quarters so I don't have to open the others back up to rob a little. _Extra work I know, but it works better for me._ While I'm commenting I might as well add a couple other differences. *Asian pears aren't easy to find (and expensive when I do), so I use 1/3 a 'sweeter type' of apple. I also add a tablespoon of plum sauce. And I use Chinese garlic chives with my veggies.* The hard part is having enough left over for kimchi stew a few weeks after making it. The whole family loves my kimchi! Thanks for the video!
OMG you seem like a very sweet lady, and a sweet mom. I'm assuming the other young lady in the video is your daughter. You're so helpful. Thank you so much for sharing. A lot of people out there show videos of making Kimchi in bulk which makes it hard for first timers to replicate it with just one Napa cabbage.
I have wanted to learn how to make kimchi for a long time. I finally tackled it and decided on your recipe in this video, and I am so glad I did! The way you demonstrated making it really inspires confidence because you explained everything in detail. My first batch came out excellent, and I made a second batch that is fermenting in my fridge right now, which came out even better. It is so delicious! I look forward to making more of your recipes👍
Oh that's awesome to hear!!! I'm glad my recipe and video was helpful and hope you find many more recipes you love here and on my website. Thank you so much!!
Thank you SOOOO SOOO MUCH! We love your channel, we live in Canada and really enjoy Korean flavours! We went to Korea a few times as we have always loved the traditional dishes :) Stay well, and we are so grateful!! Sincerely, Japanese/Canadian Family
I am so grateful for this video!! I've been so intimidated about making kimchi at home and I was wishing I had a teacher who could step me through it all! This helps me so much!! I can't wait to try making this! Very straightforward explanation! Thank you so much!
I appreciate your style of teaching because I feel confident in trying your recipe! Thank you. I am looking forward to the dishes I can create with Kimchi! Blessings! to you & your family
After looking at dozens of recipes we settled on yours. Your video instructions are an excellent balance of simplicity and detail. Just finished making our first batch of kimchi. Found the gochugaru, sweet rice flour, saeujeot at a little Korean grocery tucked away on the next block. Found no Mu (Korean radish) so used Daikon. As to salt used course Kosher salt which isn't iodized. Our pre-ferment taste test was satisfactory - salty but not too salty. Looking forward the finished product in two weeks. Anticipation - Anticipa-a-tion is making us wait . . . .
I'd love to know how this batch from almost a year ago ended up turning out. Have you made kimchi often since? If so, I'd LOVE for you to upload a video on the things you learned the hard way or the most important tips for inexperienced cooks to be aware of. I wonder which country you're in? Anyhow, I love reading that other people search for the best online tutorials and follow them too. :D
Just finished making this recipe. Now for the magic to begin! It smells awesome. I hope it tastes good. I really like this recipe because you mention it is ok to leave the cabbage in the salt water for 6-8 hours. I have never left it for that long but I think..I hope...it will make it even easier to digest.
Thank you for the easy instructions and tutorial!! I now have 6 quart jars of AMAZING looking kimchi fermenting on my kitchen counter!! It’s bubbling... still a bit sweet so waiting another day or two before I refrigerate :) :)
@@koreanbapsang6835 So delicious and flavorful! Great ferment! Made another huge batch with a friend a few months later- via zoom- and plan on doing another batch in the New Year. I’ll be using your video ;) Happy Holidays!
I been watching videos to learn how to make kimchi and I will go to the Asian market tomorrow to buy everything I need . I can’t wait to start. Thank you your video is so informative for sure
That enormous, beautiful cabbage, oh what a specimen! I'm in the UK and our napa cabbages are scrawny, flaccid, underweight things. Yours look so incredibly healthy in terms of how they've been grown, transported and kept in store. They look crunchy and just beautiful in colour and shape. I'm so envious. I love these kimchi making videos for smaller batches that less experienced cooks can try at home. I made a wonderful batch a few months ago and tried to replicate my success last week and failed dismally. I wish I knew what I did wrong. Thus, I return to my mentors here on UA-cam and try once more. Thank you so much for sharing your time and expertise with us hungry, determined and experimental cooks!
@@PeterSnyder-w1y I find regular white cabbage far too bitter for kimchi. I'll keep it for sauerkraut making! I wonder what your top tip is for consistent great results though? I haven't mastered kimchi making yet-- I compare it to the stuff I eat in Korean restaurants both here in England and when in Japan. I sit there crunching away, brows furrowed in concentration and staring into the far distance as I try and figure out what the chef has added to create this extraordinary flavour profile. It eludes me. I will keep experimenting and hopefully make a great improvement...that I can replicate.
@@ciganyweaverandherperiwink6293 Today I am going to try a "quick Kimchi" using green cabbage--which I do not find bitter at all (I salt it heavy and rinse it well). I will add carrot shavings to the cabbage also. I am going to make my "sauce with powdered ginger, minced garlic, thin sliced onion. For the starch I use thick rice milk--cooked rice with a 6:1 or so water to rice ratio--I run this thru the blender (an immersion blender works well also)--I add a pinch of a sugar to aid fermentation, fish sauce to taste and, of course -korean chili flakes (gochugaru-) leaving some time to add more as the flakes need to mix in with the sauce--it is too easy to add too much. I try to simplify recipes and reduce the ingredients as so few people like to cook today. Understand that Asian people are thought to have an extra tastebud (I have a Vietnamese war orphan daughter who has much different taste buds than her siblings). I will let you know how it turns out. If interested I will tellyou about the heavy rice milk I make. I use it in a variety of dishes and it works extremely well in making bread.
@@PeterSnyder-w1y Such a terrific comment, thanks so much Peter! I wish I could teleport to your well-used kitchen and just watch you in full flow whilst scratching notes on my writing pad, ha!
I tried your recipe and WoW!! Sooo Good!! I tried it fresh and it tasted excellent! Last time that I tried to make Kimchi (before PC laptops), I tried to make kimchi but the recipe was nothing like yours- no paste- no Pear- no Shrimp- etc. It was a disaster. I asked a Korean grocer for his recipe and tried again. It turned out really good...so good that I kept snacking on it until one day it got 'moldy'. I had to throw it out. This time I am resisting the snacking desire, keeping it air tight with occasional burping, and buying some pork belly to fry up when the kimchi is ready from the fridge. Thanks for all of the fool proof information. Please make more kimchi videos for us!-- Maybe Red cabbage, or Broccoli, or Cauliflower, or Pumpkin kimchi recipes? Thanks again!
Hello from London. This is a wonderful recipe. Kimchi is something I would like to have as a constant as it seems to go with everything. Even the traditional English roast. Thank you so much 🌺
this is one of the most informative traditional kimchi videos, thank you! and it looks so beautiful the individual little bundles of cabbage. i would love to see the version where you're doing the whole box of cabbage! can't wait to try this
선생님 안녕하세요 your videos are so beautifully made. I have come across your posting many times but only carefully looked into your website about 2~3 days ago and I have found many recipe for the dishes I love. Thank you for sharing your recipe with us. I'm amazed at your recipe printing part 👍
I'm an Indian I too wanted to try kimchi so I have seen UA-cam videos who suggested according to Indian available products like normal cabbage n all but I just wanted to know properly the ingredients list so I googled there it took to a website where you have addressed ingredients names and the process details with video...I hope to do as much authentically as possible very soon 😊
Thank you so much for your instructive videos! I have read through and tried many of your recipes on the website but never knew that you have a UA-cam channel! 😳🤩😍 please make more videos because it is like your words turned into live actions😃 ! Beautiful!
A few questions: 1) how long will it last in the refrigerator? 2) can I use half that amount of gochugaru if I can’t handle too much spice, or will that throw off the taste? 3) my friend’s halmeoni added raw oysters to hers, is that acceptable here or would it require a different recipe? Thanks!! Planning on trying this this weekend!
Oh sorry this is probably late for your weekend plan, but here are my answers: 1) Properly made kimchi lasts weeks to months. 2) Yes you can. It will just be a lighter kimchi. 3) Oysters are fine for this recipe.
Jus made my first batch (ever). The only ingredients I couldn't find where the Korean radish and the greens. Still, thank you for detailed instructions. It gave me the courage to try.
Thank you so much for sharing your recipe! It is clear and easy to follow, and I found your advice about salting and brining the cabbage very useful. It was my first time making kimchi, I followed your recipe and it worked really well! I will be making it again. Thank you ❤
Following your guidance for the first time after a number of my trials using other recipes I have successfully made kimchi that tastes exactly like good one from Korean restaurants. Thank you and keep sharing your videos please. During your videos you also shared insights into why and how things would turn out this way or that way in a concise manner. It makes a big difference for viewers and helps them replicate the steps easily and creatively to fit their own taste.
Hello, I just watched your video, this is amazing! Thanks for sharing your traditions. What size of container are you using there for that recipe? Also, is there too long to ferment? How long will it store ?
Hi thank you for the video also tips and trick you share. I saw that you are using the raw shrimp and salted shrimp and taste it without cooking it first. I’m just wondering if its safe to eat the raw shrimp and salted shrimp bought in the market (even though its fermented)? Or maybe should I buy special type of shrimp ? I really want to try this recipe with shrimp, glad if you can answer to this. Thank you in advance. I hope you all stay safe ☺️
Hi Stefami! Yes it's fine, thanks to the salt level fermentation. I wouldn't have used it otherwise. I've been eating kimchi this way all my life, so have a lot of other Koreans. You should always buy good quality fresh seafood. I sometimes use frozen shrimp too.
Great video. Thanks for all the explanations and tips. I am a bit confused about when you can start eating it... I saw you stored yours in plastic containers. So this is ok to do? I don't need to buy glass jars? Does the fermenting kimchi need air? Someone said that while it ferments keep the lid loose so it doesn't explode...?
That container is made in Korea for the purpose of storing kimchi. Glass jars are better options than regular plastic containers. It shouldn't explode if you keep it in the fridge.
Glad to see you are finally on UA-cam! I hv been going to your website for years as my first choice for authentic korean recipes, not Maangchi but Koreanbapsang. You’re the best.👍🏻👍🏻👍🏻
I've been wanting to try kimchi for a while now but I have been super nervous about it. The kind we have in our store, I was told isn't that good. I am so glad to have come across your video. The instructions are so clear! I'm the type to need clear instructions lol. Thank you so much ! I also seen somewhere where you have to open the container every so often so it doesn't explode for lack of better word. Is this true?
My Korean friend gave me a huge pack of 乾 예찬. She wanted me to make kimchi with it but There are seashells in it and when you soften it with water, it's so chewy you can't bite it. Is there a special way to prepare this type of seaweed just for kimchi? 예찬?
What can I use in stead of fish and shrimp sauce. And how long can I keep it for, once it’s done. I love the way you talk and explain, very calm and natural. Definitely new subscriber
You can use salt to season the kimchi, in combination with Korean soup soy sauce or vegan fish sauce if you can find it. This type of kimchi lasts for months in the fridge, although it will get very sour and softer over time. When kimchi gets sour, it's great to cook with. Thank you for the nice words and subscription!!
You certainly can leave it out longer to expedite the fermentation, but slow fermentation (aging) at low temp is better for the depth of kimchi flavor.
Thank you for a great recipe! I live in deep South USA so can I substitute our Southern mustard greens for the Korean mustard leaf? I love the sharp bitter taste and would like to find out if it would be successful in kimchi.
![[Easy Korean Recipes in Tagalog] KIMCHI (The most famous, yet the easiest!)](http://i.ytimg.com/vi/FQu8dTmHNcw/mqdefault.jpg)
I am head over heels into Korean cuisine and KDrama. Love this channel
Great! I love Kdrama as well. Thank you!
I’m definitely gonna try this recipe! I’ve been asking my mom for the recipe but her recipe is always “about this much” and “little bit of” haha. Love how you have your recipe using measuring cups for a small batch!
Oh thank you! Hope you tried it.
Right!! Thank you.😊
Yes, it is nice to get more accurate measurements for complicated recipes. But once you have made some then you can go to the "little of this, some of that" type of cooking that signifies a real cook. All the recipes I got from my mother were "some of this, some of that, a little of this, a pinch of that." And my favorite cook book from the earlier part of the last century for the most part just gives the ingredients and expects those cooking to know about how much. And I also really liked your video and kimchi methods. Thanks
Can’t wait to make this! Oh How I miss Jeannie Gartman! A master friend, Fairy God Mother, Devoted Sensei in life, art, cooking, sewing, advice, shopping warrior, etc! She was amazing at Everything! Oh how thankful I am that she cared for me as a newborn baby and was present all during my life, and any the Grace of God- He allowed me to be hers & Billy’s caretakers in their finals years and days. Billy was also amazing- always bragging that he changed my diapers! He was a master Gardener, Farmer, friend, trusted Worthy Advisor, a true hero in the US Air Force retiring as a Senior Master Sergeant! A friend to all who was blessed to know him. Always willing to help anyone.
Jeannie’s amazing recipes are so good and I would give anything if I could go back and learn from them again!
Thank you very much
Although I have made kimchi at home before, the tips and tricks you have mentioned during the video really saved the day! Thank you and looking forward to more videos!
Oh awesome! so happy to hear that!
Perfect way to start making kimchi for the first time for my Umma by starting small and after doubling and tripling etc. Thank you for teaching! 🙏
Every time I made this, I always ended up a little short with the sauce for my last quarter of cabbage. These days I separate the sauce into quarters so I don't have to open the others back up to rob a little. _Extra work I know, but it works better for me._
While I'm commenting I might as well add a couple other differences.
*Asian pears aren't easy to find (and expensive when I do), so I use 1/3 a 'sweeter type' of apple. I also add a tablespoon of plum sauce. And I use Chinese garlic chives with my veggies.*
The hard part is having enough left over for kimchi stew a few weeks after making it. The whole family loves my kimchi!
Thanks for the video!
Great tips and substitutes!! Haha you need make a big batch of kimchi then.
OMG you seem like a very sweet lady, and a sweet mom. I'm assuming the other young lady in the video is your daughter. You're so helpful. Thank you so much for sharing. A lot of people out there show videos of making Kimchi in bulk which makes it hard for first timers to replicate it with just one Napa cabbage.
aww thank you! And I'm glad this is helpful to you. No, she's not my daughter. She was a camera crew.
I have wanted to learn how to make kimchi for a long time. I finally tackled it and decided on your recipe in this video, and I am so glad I did! The way you demonstrated making it really inspires confidence because you explained everything in detail. My first batch came out excellent, and I made a second batch that is fermenting in my fridge right now, which came out even better. It is so delicious! I look forward to making more of your recipes👍
Oh that's awesome to hear!!! I'm glad my recipe and video was helpful and hope you find many more recipes you love here and on my website. Thank you so much!!
Thank you SOOOO SOOO MUCH! We love your channel, we live in Canada and really enjoy Korean flavours! We went to Korea a few times as we have always loved the traditional dishes :) Stay well, and we are so grateful!! Sincerely, Japanese/Canadian Family
I am so grateful for this video!! I've been so intimidated about making kimchi at home and I was wishing I had a teacher who could step me through it all! This helps me so much!! I can't wait to try making this! Very straightforward explanation! Thank you so much!
You are so welcome! I'm glad it's helpful. Yes you can do it!! I can't wait for you to try it either.
Yesssss, you're back. Please post more :)
More definitely coming! Thank you!
@@koreanbapsang6835 Yeongeun jorim? 😊
I have made this so many times! It is the best recipe! I don't buy ready made kimchi in store anymore. Thank you for sharing your lovely recipes.
aww that's great to hear! Thank you for letting me know.
I appreciate your style of teaching because I feel confident in trying your recipe! Thank you. I am looking forward to the dishes I can create with Kimchi! Blessings! to you & your family
After looking at dozens of recipes we settled on yours. Your video instructions are an excellent balance of simplicity and detail. Just finished making our first batch of kimchi. Found the gochugaru, sweet rice flour, saeujeot at a little Korean grocery tucked away on the next block. Found no Mu (Korean radish) so used Daikon. As to salt used course Kosher salt which isn't iodized. Our pre-ferment taste test was satisfactory - salty but not too salty. Looking forward the finished product in two weeks. Anticipation - Anticipa-a-tion is making us wait . . . .
Oh sounds great! Glad you were able to find most of the ingredients. Ha ha I know it's hard to wait, but well worth the wait!
I'd love to know how this batch from almost a year ago ended up turning out. Have you made kimchi often since? If so, I'd LOVE for you to upload a video on the things you learned the hard way or the most important tips for inexperienced cooks to be aware of. I wonder which country you're in? Anyhow, I love reading that other people search for the best online tutorials and follow them too. :D
What is koshikaru ? What is inside vegetable or animal
Please let me know
@@joydeva6385, it calls gochugaru, Korean chili pepper flakes.
I've made this 4 times with excellent results! Thank you, thank you for sharing your wonderful kimchi recipe!!!
Oh great to hear that!!! You're welcome, and thank YOU so much for using my recipe and letting me know.
Just finished making this recipe. Now for the magic to begin! It smells awesome. I hope it tastes good. I really like this recipe because you mention it is ok to leave the cabbage in the salt water for 6-8 hours. I have never left it for that long but I think..I hope...it will make it even easier to digest.
Hope it turned out well for you and your kimchi is delicious!!
Thank you for the easy instructions and tutorial!! I now have 6 quart jars of AMAZING looking kimchi fermenting on my kitchen counter!! It’s bubbling... still a bit sweet so waiting another day or two before I refrigerate :) :)
oh sorry I missed your comment. Hope you enjoyed all of it. Thank you!!!
@@koreanbapsang6835 So delicious and flavorful! Great ferment! Made another huge batch with a friend a few months later- via zoom- and plan on doing another batch in the New Year. I’ll be using your video ;) Happy Holidays!
This was great, thank you! I have not tried this recipe and this will be my next batch. Aloha and Mahalo from Maui!
Hope you enjoy!
Great step by step thank you for sharing and teaching how to start with one head of napa❤
You are so welcome!
this lady talk make me feel so calm 😌 very peacy
Aww great to hear that! Thank you!!
I been watching videos to learn how to make kimchi and I will go to the Asian market tomorrow to buy everything I need . I can’t wait to start. Thank you your video is so informative for sure
Thank you! Enjoy making kimchi!
That enormous, beautiful cabbage, oh what a specimen! I'm in the UK and our napa cabbages are scrawny, flaccid, underweight things. Yours look so incredibly healthy in terms of how they've been grown, transported and kept in store. They look crunchy and just beautiful in colour and shape. I'm so envious. I love these kimchi making videos for smaller batches that less experienced cooks can try at home. I made a wonderful batch a few months ago and tried to replicate my success last week and failed dismally. I wish I knew what I did wrong. Thus, I return to my mentors here on UA-cam and try once more. Thank you so much for sharing your time and expertise with us hungry, determined and experimental cooks!
You can use 2 or 3 small ones that weigh 5 to 6 pounds for this recipe! Good luck with your next one!
I use regular green cabbage sliced and chopped-much cheaper and I can’t tell the difference
@@PeterSnyder-w1y I find regular white cabbage far too bitter for kimchi. I'll keep it for sauerkraut making! I wonder what your top tip is for consistent great results though? I haven't mastered kimchi making yet-- I compare it to the stuff I eat in Korean restaurants both here in England and when in Japan. I sit there crunching away, brows furrowed in concentration and staring into the far distance as I try and figure out what the chef has added to create this extraordinary flavour profile. It eludes me. I will keep experimenting and hopefully make a great improvement...that I can replicate.
@@ciganyweaverandherperiwink6293 Today I am going to try a "quick Kimchi" using green cabbage--which I do not find bitter at all (I salt it heavy and rinse it well). I will add carrot shavings to the cabbage also. I am going to make my "sauce with powdered ginger, minced garlic, thin sliced onion. For the starch I use thick rice milk--cooked rice with a 6:1 or so water to rice ratio--I run this thru the blender (an immersion blender works well also)--I add a pinch of a sugar to aid fermentation, fish sauce to taste and, of course -korean chili flakes (gochugaru-) leaving some time to add more as the flakes need to mix in with the sauce--it is too easy to add too much.
I try to simplify recipes and reduce the ingredients as so few people like to cook today.
Understand that Asian people are thought to have an extra tastebud (I have a Vietnamese war orphan daughter who has much different taste buds than her siblings).
I will let you know how it turns out. If interested I will tellyou about the heavy rice milk I make. I use it in a variety of dishes and it works extremely well in making bread.
@@PeterSnyder-w1y Such a terrific comment, thanks so much Peter! I wish I could teleport to your well-used kitchen and just watch you in full flow whilst scratching notes on my writing pad, ha!
Great to see you are back, love all your videos! I'll definitely try it.
Thank you!
I tried your recipe and WoW!! Sooo Good!! I tried it fresh and it tasted excellent! Last time that I tried to make Kimchi (before PC laptops), I tried to make kimchi but the recipe was nothing like yours- no paste- no Pear- no Shrimp- etc. It was a disaster. I asked a Korean grocer for his recipe and tried again. It turned out really good...so good that I kept snacking on it until one day it got 'moldy'. I had to throw it out. This time I am resisting the snacking desire, keeping it air tight with occasional burping, and buying some pork belly to fry up when the kimchi is ready from the fridge. Thanks for all of the fool proof information. Please make more kimchi videos for us!-- Maybe Red cabbage, or Broccoli, or Cauliflower, or Pumpkin kimchi recipes? Thanks again!
Great to hear that! I'll add more kimchi recipes to my list.
This looks wonderful! Thank you for sharing your recipe and video!
Thank YOU!
Hello from London. This is a wonderful recipe. Kimchi is something I would like to have as a constant as it seems to go with everything. Even the traditional English roast. Thank you so much 🌺
Thank you! Yes kimchi goes with everything!
I will try this soon nice tutorial very easy to follow truly step by step tutorial great video.
Thank you!! Please do!
Thank you so much. Your recipe is the best I have found on kimchi. And I've watched probably at least 50.
aww thank you so much!!
this is one of the most informative traditional kimchi videos, thank you! and it looks so beautiful the individual little bundles of cabbage. i would love to see the version where you're doing the whole box of cabbage! can't wait to try this
Thank you!
선생님 안녕하세요 your videos are so beautifully made. I have come across your posting many times but only carefully looked into your website about 2~3 days ago and I have found many recipe for the dishes I love. Thank you for sharing your recipe with us. I'm amazed at your recipe printing part 👍
Thank you! Glad you're browsing through my recipes. Hope you try some soon.
Thank you so much for your instruction. It's great that you provide some troubleshooting for when things don't quite end up the way you plan!
Glad it helped
excellent video with clear directions and proportions for real kimchi! thank you so much.
Thank YOU for the nice words!! Glad it was helpful.
I'm an Indian I too wanted to try kimchi so I have seen UA-cam videos who suggested according to Indian available products like normal cabbage n all but I just wanted to know properly the ingredients list so I googled there it took to a website where you have addressed ingredients names and the process details with video...I hope to do as much authentically as possible very soon 😊
Glad you found my kimchi recipe! I hope it works out well for you with the ingredients you can find in India.
@@koreanbapsang6835 😊 Hope so
Thank you so much for your instructive videos! I have read through and tried many of your recipes on the website but never knew that you have a UA-cam channel! 😳🤩😍 please make more videos because it is like your words turned into live actions😃 ! Beautiful!
Thank you, Betty! Trying but keep running into problems. But will definitely be back!
This is such a great instructional video, thank you!
Thanks you so much! Happy to hear that.
This is my third batch and I am loving it! Thank you!
Great to hear! Thanks!
this is an awesome cnotent about making traditional kimchi...thank you for sharing
You're welcome! Hope you give it a try.
Great explaining why we should use this & that! She is an awesome cook/chef! By the way, nice background of views!
Love this.. 감사합니다.
😘 😘 😉
Thank you!
Thank you for sharing! I had no idea how complicated the process was.
It's not that bad once you try it.
I'm glad I found you! My local Korean options are mediocre, and the place I really like is 40 minutes from me. Going to buy some ingredients soon 😊.
Great idea!!
Luv and support from Brazil!!!!
Awesome Channel!!!!
Thank you for the very detailed explanation!
You’re welcome! I hope it helps!
beautiful chef and a beautiful accent and lovely kimchi. I am new here and loving it
Thank you!
Excited to try the vegan kimchi recipe on your website. Thank you!
Yeah the same method, just different ingredients. Enjoy!!
New subscriber here from Germany, I will try this recipe because I’ve been buying kimchi so I will try to make fresh kimchi
nothing beats homemade kimchi!
Thanks for the wonderful recipe. We used Chinese cabbage and the kimchi turned amazing!
Wonderful! Thank YOU!!
This video was very well explained, im definitely gonna try this out. Thanks for sharing ❤️ From Malaysia
Glad it was helpful! Thank you!
Thank you so much for the wonderful video!
this one looks like the real deal, great video thank you
It is! Thank YOU!!
I’ve never made kimchi at home before. But I remember my grandmother making them. Bet it tastes so much better than store bought!
Yep! Definitely is!
A few questions: 1) how long will it last in the refrigerator? 2) can I use half that amount of gochugaru if I can’t handle too much spice, or will that throw off the taste? 3) my friend’s halmeoni added raw oysters to hers, is that acceptable here or would it require a different recipe? Thanks!! Planning on trying this this weekend!
Oh sorry this is probably late for your weekend plan, but here are my answers:
1) Properly made kimchi lasts weeks to months.
2) Yes you can. It will just be a lighter kimchi.
3) Oysters are fine for this recipe.
Try kimchi with can tuna,omg so good
I tried the recipe today. lets see how it tastes in a couple of days :) thank you fir the recipe
Hi. I made one today and followed your instructions. Will be eating in two weeks. Thank you so much. 💞😘❤️
Awesome! Hope it turned out well for you. Thank you!
Great tutorial!! My kim chee came out great!
So happy to hear that! Thank you so much for trying it out!
Just discovered your channel. I'm excited to watch your videos. Thanks!
Awesome! Hope you enjoy them. Thank you!!
I don't know how many days we need to keep out but watching this i understood
Great!
Kimchi has always intimidated me, I’m going to try this. Thank you for sharing!❤️
Yes! You can do it!
I LOVED this video!!! I'm definitely going to try this!
Thank you!! Please do!
Great instructional video! thank you. i will try this
Thanks! Let me know how it goes.
돌아와서 반가워요. Welcome back
Thank you!
thank you so much for this recipe! please show us how to make tteokbokki some time
You're welcome! Filmed it. Hopefully get it edited soon.
Jus made my first batch (ever). The only ingredients I couldn't find where the Korean radish and the greens. Still, thank you for detailed instructions. It gave me the courage to try.
Glad you tried it!
This looks so good and fun to make
Thank you for this, i will make my own kimchi from now on. ♥
Great! That's the best way!!
Thank you so much for the recipe🥰 I've made it, and it's so tasty❤ Greetings💐
Great to hear that! Thanks!
Leave the skins of the carrots and radish, as that really helps in producing yeast and lab.
Yum. I made some, sooo good 👍😊
Glad it turned out well for you!
God bless all mothers .... man i love food
And you miss are looking lovely
Thank you!
Thank you so much for sharing your recipe! It is clear and easy to follow, and I found your advice about salting and brining the cabbage very useful. It was my first time making kimchi, I followed your recipe and it worked really well! I will be making it again. Thank you ❤
Wonderful! Thanks for trying it and letting me know how it went!
비디오 잘 봤습니다. 저도 한포기 사다가 해봐야겠네요!❤️
Following your guidance for the first time after a number of my trials using other recipes I have successfully made kimchi that tastes exactly like good one from Korean restaurants. Thank you and keep sharing your videos please. During your videos you also shared insights into why and how things would turn out this way or that way in a concise manner. It makes a big difference for viewers and helps them replicate the steps easily and creatively to fit their own taste.
Oh thank you!! That's great to hear. I'm trying to do more videos for sure.
Thank you 🙏 looks delicious and the hard work paid off. I like the long gloves so handy hahaha 😝 but seriously I will add that to my order list!
they are very helpful! try them.
I love your recipes! New subscriber here ❤️
Thank you!!
Will definitely be trying this recipe. I can’t eat kimchi but my husband loves it. 👍👍👍
Yes do it!!!
Hello, I just watched your video, this is amazing! Thanks for sharing your traditions. What size of container are you using there for that recipe? Also, is there too long to ferment? How long will it store ?
This is perfect
Thank you!
Loved this video! Thank you for the clear instructions 😊✨
You're so welcome!
You are so lovely!!!
Beautiful backyard.
thank you!
Hi thank you for the video also tips and trick you share. I saw that you are using the raw shrimp and salted shrimp and taste it without cooking it first. I’m just wondering if its safe to eat the raw shrimp and salted shrimp bought in the market (even though its fermented)? Or maybe should I buy special type of shrimp ? I really want to try this recipe with shrimp, glad if you can answer to this. Thank you in advance. I hope you all stay safe ☺️
Hi Stefami! Yes it's fine, thanks to the salt level fermentation. I wouldn't have used it otherwise. I've been eating kimchi this way all my life, so have a lot of other Koreans. You should always buy good quality fresh seafood. I sometimes use frozen shrimp too.
when she said, "who wants to try this?" I said me
So neat.
Thanks!
It is a little bit hard to make kimchi BUT it is worth it ! You can have it for a long time like 3months or more !
Great video. Thanks for all the explanations and tips. I am a bit confused about when you can start eating it...
I saw you stored yours in plastic containers. So this is ok to do? I don't need to buy glass jars? Does the fermenting kimchi need air? Someone said that while it ferments keep the lid loose so it doesn't explode...?
That container is made in Korea for the purpose of storing kimchi. Glass jars are better options than regular plastic containers. It shouldn't explode if you keep it in the fridge.
@@koreanbapsang6835 thank you for letting me know! 🙏
Glad to see you are finally on UA-cam! I hv been going to your website for years as my first choice for authentic korean recipes, not Maangchi but Koreanbapsang. You’re the best.👍🏻👍🏻👍🏻
Thank you!!!
I've been wanting to try kimchi for a while now but I have been super nervous about it. The kind we have in our store, I was told isn't that good. I am so glad to have come across your video. The instructions are so clear! I'm the type to need clear instructions lol. Thank you so much ! I also seen somewhere where you have to open the container every so often so it doesn't explode for lack of better word. Is this true?
Leave some room at the top because kimchi expands as it ferments and keep it in the fridge after a day or two. It should be okay.
ohh i love kimchi, i'll try to use your recipe next time 😘
Thank you!
Excellent korean mother.
Thank you!!
Thank you, definitely trying this recipe if I can find the ingredients here in Whangarei nz
Please do!
My Korean friend gave me a huge pack of 乾 예찬. She wanted me to make kimchi with it but There are seashells in it and when you soften it with water, it's so chewy you can't bite it. Is there a special way to prepare this type of seaweed just for kimchi? 예찬?
Sorry I'm not sure what that is.
Love this. You’re like the Asian Martha Stewart.
Aww thank you! Hope you try making it soon.
This looks delicious 🤤
Hope you try it.
I'm allergic to shellfish. Is there a substitute or can the fish sauce be increased? ~ Thank you!
Yes you can increase the fish sauce. Thanks!
thank you!
You're welcome!
What can I use in stead of fish and shrimp sauce. And how long can I keep it for, once it’s done. I love the way you talk and explain, very calm and natural. Definitely new subscriber
You can use salt to season the kimchi, in combination with Korean soup soy sauce or vegan fish sauce if you can find it. This type of kimchi lasts for months in the fridge, although it will get very sour and softer over time. When kimchi gets sour, it's great to cook with. Thank you for the nice words and subscription!!
Nice to see you back sharing knowledge. If I wanted to make aged kimchi would I leave it out longer before refrigerating?
You certainly can leave it out longer to expedite the fermentation, but slow fermentation (aging) at low temp is better for the depth of kimchi flavor.
This looks yummy! Your kimchi is kind of like Maangchi’s but with some differences so I look forward to trying your version.
Please do! Everyone makes kimchi differently.
Yummy
Thank you for a great recipe! I live in deep South USA so can I substitute our Southern mustard greens for the Korean mustard leaf? I love the sharp bitter taste and would like to find out if it would be successful in kimchi.
Sure! That will be great!