Hell yeah, ive been learning to cook the past 5 years and you've been one of my roster i always lean on to learn. Love kimchi and wanted to try making it without buying a whole setup, i really appreciate the video! 🤟♥️
I have question for you, you make very straightforward and easy to understand content, also you have very good knowledge about the topic, I can feel it as I did your job and I remember my self looking how you do things. I say that as a compliment I want give to you,you have great skills as chef. Aside that , about the kimchi. Do you think the starch slur is important in this specific preparation? I mean, a slur made with water rice flower to add into the kimchi. Also I saw some version using pears(the fruit) added on top of the apples , and sesame oil too. But maybe your version is cleaner and sharper at taste. Well I also saw some version with added seafood(prawns squid) , what do you think about those ? Would be nice a video with those special kimchi version .
That looks tasty and is pretty similar to the way I make it. I use a rice flour paste to bind all the aromats though and ferment in a big mason jar. I was taught the method by an English lady, she was a professor of microbiology and wrote a book on fermentation, so I figure she knew her stuff!
Something I've heard is that you're not supposed to clean cut the cabbage in half, but to make a small cut and split it with your hands. I'm not entirely sure of the benefits of doing this, though.
i just started messing around with fermented stuff so this is very welcome. great video, thank you
Right on. Love fermenting
Hell yeah, ive been learning to cook the past 5 years and you've been one of my roster i always lean on to learn. Love kimchi and wanted to try making it without buying a whole setup, i really appreciate the video! 🤟♥️
Glad to hear it! Keep it up :)
Love this! I've been wanting to make some kimchi. You inspired me to try it finally.
I have question for you, you make very straightforward and easy to understand content, also you have very good knowledge about the topic, I can feel it as I did your job and I remember my self looking how you do things. I say that as a compliment I want give to you,you have great skills as chef. Aside that , about the kimchi. Do you think the starch slur is important in this specific preparation? I mean, a slur made with water rice flower to add into the kimchi. Also I saw some version using pears(the fruit) added on top of the apples , and sesame oil too. But maybe your version is cleaner and sharper at taste. Well I also saw some version with added seafood(prawns squid) , what do you think about those ? Would be nice a video with those special kimchi version .
That looks tasty and is pretty similar to the way I make it. I use a rice flour paste to bind all the aromats though and ferment in a big mason jar.
I was taught the method by an English lady, she was a professor of microbiology and wrote a book on fermentation, so I figure she knew her stuff!
Mmm
Baby napas! Cute. Maple is my go to sweetener alternative. Good job mister Matt.👌
So good
gotta try this one
Yeee
Something I've heard is that you're not supposed to clean cut the cabbage in half, but to make a small cut and split it with your hands. I'm not entirely sure of the benefits of doing this, though.
That’s the usual authentic way I’ve heard
oh my! that looks delish!!
Thank you so much
Loved da video
:)
@@acooknamedMatt :)
Can we just talk about how he casually carried that weighted down container?
:)
You mean 15 pounds?
Matt, other recipe online they wash it up before the mix. By using 2% salt does it mean I no need to wash it?
I’m pretty sure i washed it on camera, (I’ll rewatch it to make sure), but yea i always rinse my cabbage before salting it.
@@acooknamedMatt I mean after the salting before the chili mix
Make some bulgogi with that bro.. ooof i love kimchi
Mmm yea
Sorry about the fish sauce man, that stench must have lingered. That's why I'm always super careful when the fish sauce is out.
Yea haha sucks
👍👍❤️
❤️
I love Kimchi but the sodium doesn’t love me.😢 I do like the step by step instructions though. Living through you.
There’s really not much sodium in it. You can even do less if you’d like :)
Did the whole kitchen smell like fish sauce after the bottle fell?
Lol yea i cleaned it up quick
Day 2 of asking for you to accept the knife i made 4u
You don’t get any views 😢
I get millions a month lol
lol
350 views in an hour?!? You fell off bruh
Haha
@@acooknamedMatt to me your videos feel better and more authentic than ever. perspectives i guess huh