how to make kimchi | easy kimchi recipe | homemade kimchi 🥬🌶️| vlog [sub]

hello everyone, Embark on a culinary adventure and learn how to make kimchi, a traditional Korean fermented cabbage dish that's bursting with flavour and health benefits. In this beginner-friendly guide, I will walk you through the entire process, from preparing the cabbage to crafting the authentic kimchi.
why make your own kimchi when you can just buy it, you may ask well,
Enjoy the fresh, homemade flavour that surpasses store-bought kimchi
Control the ingredients and spice level to suit your taste preferences, especially the amount of salt. store-bought usually have too much salt
Embrace the cultural experience of preparing a traditional Korean dish
Discover the health benefits of kimchi, including its probiotic properties and digestive support
ways to each kimchi

[@gjp3863]

Lucky your knife wasn't that sharp. That was not a good way to cut carrots or anything for that matter. Glad you didn't get hurt.

[@Mariane9603]

Thank you for sharing 😅

[@Thecilla-vlogs]

You are always welcome 🥰

[@ChrissieSM]

The white radish (mooli) is bitter. If you can get a black radish (popular in France) as it is slightly hot but not bitter. It tastes like the small pink radish, but it is firmer.
Kimchi is good for you because it is fermented, but also because of the amount of garlic. I prefer to use half the quantity, otherwise it is too pungent.

[@Thecilla-vlogs]

Will be trying that next time 😁

[@Thecilla-vlogs]

Thank you ☺️

[@priyankaselvam506]

Hi can you tell me the fermentation process and how long to keep it during summer

[@Thecilla-vlogs]

Hiee😊, After you have made your kimchi pack it in a tight container ( I recommend using a glass container) and all the kimchi should be submerged in the kimchi juice not to be exposed to air, if air comes in during the fermentation process it might all go bad.
Let the kimchi ferment at room temperature for like 5-24 hours then into the fridge. In the fridge it will continue to ferment and you can keep it up to a year (winter or summer) but if you want your kimchi to stay from 6 months to a year don’t use carrots or sprig onions if might go bad . I hope that helps

[@herminigildadizon9867]

Thank you for sharing.. Pls conserve water

[@kalinasdailykitchen1063]

You prepare very nicely new friend excellent 60lik wow full watch thankyou so much friend sharing your beautiful kimchi sub don 👍🏻👍🏻👍🏻👍👍👍

[@Thecilla-vlogs]

Thank you so much for watching ♥️🎉

[@lilyshinn9063]

Easy? Wow. Not. You make it so hard.

[@Thecilla-vlogs]

The cabbage does take a little bit longer to soften, but it’s not that bad

[@kaygataki6163]

Yea but its SO good so worth the effort