Here you say it's really good, but in one of your food reviews you say you never made it again because you didn't do a good job? So what didn't you like about it if you said it was good...just curious.
I think your right that it's maangchi's recipe because the format of the recipe in the description is exactly like maangchi's. If it wasn't oh well, but if it was I wish she got some credit for it, she's amazing!
Hey Jack! Only one thing I wanted to point out. That is a daikon which is a Japanese Radish. The Korean version varies in size but instead of skinny tube looking, it is usually fat, really fat with a light green top. Korean radishes are more mild than daikon. Of course in Kimchi you can use absolutely what ever veggies you want so what you did is great! Just wanted to point out that what you called a Korean radish was not a Korean radish (which is fine :D Never know til someone points it out).
Actually, as a Korean, I can say that we make a huge load everytime. Because this food is a really staple dish, we buy the napa cabbage by a box (10-14). This is also because it goes with fermenting which takes a bit of time. This is a dish we keep in our fridge and eat with close to every meal.
Your recipe looks pretty yummy. As a special treat, after it's fermented, mom would dish out a portion and then cut up a pear (doesn't have to be Asian) into matchsticks and toss that into the kimchi bowl. Goes great with anything pork.
btw, don't use a whisk. you're suppose to get your hands on it. koreans usually use bare hands or they get disposable gloves to help mix all the ingredients together
I was raised in a blended family with Korean siblings so Im very familiar with kimchi and Pa Jun - AWESOME foods... Many Korean dishes also have kimchi in it as well. The only thing I do different when I make mine, I **CANT** use the sweet rice flour as I have a carbohydrate intolerance so bad it puts me in the hospital. I never noticed much of a difference, but I love to AMP UP THE HEAT!
@ro1s1 food historians believe it originated from Egypt and came over Alexandria to Israel and Lebanon. Others think it originated on the Indian subcontinent. But somehow today people are still fighting over it. It is actually a traditional part of the Israel and Lebanon cuisine. There is no point in fighting over those things, there is no definite answer, or at least nobody knows it. Just enjoy the food guys, thats the most important thing!
@xLegacyy there are more variations to kimchi than you might believe. There are as much variations as there are people and companies who prepare it. And his recipe is not too far from the basic recipe. It might not be your taste, but it is kimchi.
FALALEL... and just wanted to say, the moment you put all those red pepper flakes in, a bit of my stomach lining just burned away >.< and I'm Pakistani so I LOVE spices...
this is a gisgrace to making kimchi, im korean and my grandma was very picky about her kimch and how she made it. if she this kimchi and how this was made, she would throw this out and teach you the right way...
One thing i would recommend is adding rice and just making almost a paste out of it and add it. This will make it taste alot better and will taste like the ones in the restraunts. I am Korean by the way.... go kpop
@spdrcd try it without the vinegar. It will get sour on its own over time. And apples are ok, they don't stop the fermentation. But need to be cuttet really thin, and the apple actually might turn it even more sour. I would add them when its done fermenting a few hours before you want to eat it.
I would vote for this. Falafel. Because you just made an Asian dish. After Falafel, make some Pho. Oh and i'm all for that people asking you to make something Indian and something from Australia (not necessarily kangaroo or something like that which is almost impossible for us to get outside of Australia)
@spdsam Actually he's pronouncing it correctly. Fo is how western people typically say it, but I've had people correct my pronunciation to 'pha' like he said it. Not quite so strong A at the end, but dang close
Hey Jack, if the kimchi is going to ferment in a container... Would it be worthwhile to sterilize the container like you were canning something? Or does the amount of pepper flakes in the mixture kill off anything before it has a chance to go bad?
Not understanding why your would use chives AND green onion. This seems redundant. Should you not use leeks instead of one of those ingredients? Also, I like to rest mine for 24 hours instead of 48 and then fridge for 1 week. This makes sure that you don't get food toxins (In case your tools are contaminated or if your kitchen is in your laundry room or bathroom) the kimchi still ferments and the longer process makes the flavors merge better. I also add some rice vinegar to the paste. Yum!
@spdrcd yeah that should work. Just be careful if you let the ferment with the kimchi. Apples can turn really sour when fermenting, and the sweetness you wanted would be completely gone. Thats why i would add them just a few hours before i want to eat it.
@jakatak69 i dont like fish sauce....so it should be ok if i dont put that in right?.....also i do wanna add some sweetness so should i add grind up apple?
@TheKiwiCook, You do know that the Australians also make a claim to those three dishes! :-) also the Lamington "those bloody poofy woolly biscuits" is named after a Governor of Queensland, so it's safe to say it's Australian. ( @jakatak69 Lamingtons are named coconut bars in Cleveland, Ohio and in Jewish bakeries, more close to you, these may be called Cleveland bars)
Really need to do more then one show a week im sure you cook more then one time a week do some basic vlog cookin shows like 2 per week along with the real show you do once a week, just an idea but i know you a besy man.
@jakatak69 I'm really glad to hear that! My friend's grandma had a really bad stroke a few days ago and it put her in coma, Doesn't look like she'll make it.
Bro I can’t stop watching these 🤣
Here you say it's really good, but in one of your food reviews you say you never made it again because you didn't do a good job? So what didn't you like about it if you said it was good...just curious.
I think your right that it's maangchi's recipe because the format of the recipe in the description is exactly like maangchi's. If it wasn't oh well, but if it was I wish she got some credit for it, she's amazing!
just started watching your channel very awesome.. my wife is korean and we have a permanent kimchi smell in the house... but it is delicious
@kboi0 I can't wait to eat the Kimchi. Thanks for being here on the show. Glad you like it.
Hey Jack! Only one thing I wanted to point out. That is a daikon which is a Japanese Radish. The Korean version varies in size but instead of skinny tube looking, it is usually fat, really fat with a light green top. Korean radishes are more mild than daikon. Of course in Kimchi you can use absolutely what ever veggies you want so what you did is great! Just wanted to point out that what you called a Korean radish was not a Korean radish (which is fine :D Never know til someone points it out).
I am Korean and your kimchi looks legit!! I don't even know how to make kimchi haha I should try your recipe! thanks for the vid!
pho! The kimchi looks really good (:
love watching your show!
Actually, as a Korean, I can say that we make a huge load everytime. Because this food is a really staple dish, we buy the napa cabbage by a box (10-14). This is also because it goes with fermenting which takes a bit of time. This is a dish we keep in our fridge and eat with close to every meal.
Your recipe looks pretty yummy. As a special treat, after it's fermented, mom would dish out a portion and then cut up a pear (doesn't have to be Asian) into matchsticks and toss that into the kimchi bowl. Goes great with anything pork.
3:00 "As you noticed, I'm cutting these kinda at an angle."
Why am I laughing so hard right now? Darn you @JoshJepson, Darn you. XD
you gotta have it with just-cooked steamed rice and it would be AMAZING!
btw, don't use a whisk. you're suppose to get your hands on it. koreans usually use bare hands or they get disposable gloves to help mix all the ingredients together
nice lookin kimchii jak to be honest at first i didnt think it was guna turn out looking good but u showed me wrongg!~ good job jak!!
can you do some southern cajun dishes? im from south Louisiana and i think you would love some traditional cajun food
I was raised in a blended family with Korean siblings so Im very familiar with kimchi and Pa Jun - AWESOME foods... Many Korean dishes also have kimchi in it as well. The only thing I do different when I make mine, I **CANT** use the sweet rice flour as I have a carbohydrate intolerance so bad it puts me in the hospital. I never noticed much of a difference, but I love to AMP UP THE HEAT!
PHO PHO PHO!!!!!!!!!!!!!!!!!!!!! Your the only person ive seen cook good food and I WANT TO MAKE PHO BUT OTHER UA-camRS RECIPES SUCKS! I NEED YOU!
@ro1s1 food historians believe it originated from Egypt and came over Alexandria to Israel and Lebanon. Others think it originated on the Indian subcontinent.
But somehow today people are still fighting over it. It is actually a traditional part of the Israel and Lebanon cuisine.
There is no point in fighting over those things, there is no definite answer, or at least nobody knows it.
Just enjoy the food guys, thats the most important thing!
@xLegacyy there are more variations to kimchi than you might believe. There are as much variations as there are people and companies who prepare it. And his recipe is not too far from the basic recipe.
It might not be your taste, but it is kimchi.
FALALEL... and just wanted to say, the moment you put all those red pepper flakes in, a bit of my stomach lining just burned away >.< and I'm Pakistani so I LOVE spices...
I am also a Korean and I use an extremely large tub that a baby could take a bath in it. I also eat it in every single meal
this is a gisgrace to making kimchi, im korean and my grandma was very picky about her kimch and how she made it. if she this kimchi and how this was made, she would throw this out and teach you the right way...
Dude i love your videos
One thing i would recommend is adding rice and just making almost a paste out of it and add it. This will make it taste alot better and will taste like the ones in the restraunts. I am Korean by the way.... go kpop
Salting it draws out some of the moisture of the cabbage and by putting it on the counter top it is fermenting like sauerkraut. Yummy.
@spdrcd try it without the vinegar. It will get sour on its own over time. And apples are ok, they don't stop the fermentation. But need to be cuttet really thin, and the apple actually might turn it even more sour. I would add them when its done fermenting a few hours before you want to eat it.
whisking in the veggies. i laffed.
You da man!! Nice work!!
There are something called kumchi pancake and all you need is flour kimchi eggs and a little bit of water just into a runny texture
Definitely Pho! My wife is Vietnamese American and I was introduced to Pho through her. I wanna see how you do it
It sounds so good would love to try it. I am wondering if I could substitute something for the fish sauce. I don't eat or use fish or meat. Thank You
Soy
You're just looking for a fermented salty product
@Rarrin9378 im doing great thanks to God. My hand and leg are almost completely back to normal. My eating had changed. I feel great.
@smoothieking157 can you suggest anything for the show?
In my world leaving something on the counter for 2 days = "Going bad." But I don't like cabbage anyway so I'm not going to worry about it. Enjoy Jack!
Are you going to do a dish from Italy in the near future?
I would vote for this.
Falafel. Because you just made an Asian dish.
After Falafel, make some Pho.
Oh and i'm all for that people asking you to make something Indian and something from Australia (not necessarily kangaroo or something like that which is almost impossible for us to get outside of Australia)
LOL! I make my kimchi the same way! And here's the kicker!! I'm using the same container!! XDDD
JACK FOR OCTOBER (aka filipino-american history month!)MAKE A FILIPINO DISH LIKE ADOBO OR SOMETHING! if you're pinoy thumbs up so he can see!
@spdsam Actually he's pronouncing it correctly. Fo is how western people typically say it, but I've had people correct my pronunciation to 'pha' like he said it. Not quite so strong A at the end, but dang close
that knife looked like it worked really well when you were cutting the vegetables
Jack, if you got no comments, that means no one watches. A blessing, I guess
Hey Jack, if the kimchi is going to ferment in a container... Would it be worthwhile to sterilize the container like you were canning something? Or does the amount of pepper flakes in the mixture kill off anything before it has a chance to go bad?
I want to learn to make pho! MMMmmmm teach us jack!
Not understanding why your would use chives AND green onion. This seems redundant. Should you not use leeks instead of one of those ingredients? Also, I like to rest mine for 24 hours instead of 48 and then fridge for 1 week. This makes sure that you don't get food toxins (In case your tools are contaminated or if your kitchen is in your laundry room or bathroom) the kimchi still ferments and the longer process makes the flavors merge better. I also add some rice vinegar to the paste. Yum!
oooo jack making asian food. so exited :)
Yeah!!! Kimchi is the way to go!
How about here in the Philippines? the temperature is really hot. Will it still take 48 hours to ferment, or less?
Ive been looking for those hot pepper flakes EVERYWHERE and i just can't find them! Can i use gochujang(hot red pepper paste) instead?
@spdrcd yeah that should work. Just be careful if you let the ferment with the kimchi. Apples can turn really sour when fermenting, and the sweetness you wanted would be completely gone. Thats why i would add them just a few hours before i want to eat it.
hey, i live in québec, and i cant seem to find any hot pepper flakes...is it the same thing as cayenne pepper powder???
porridge is oats mixed with warm milk and fruits in scotland tones of people have it for breakfast :L so that just made me laugh
@wohodude jack never takes off his wedding band.
this looks like fun - i'm going to have to try this!
I love kimchi!! I'm korean and...well...we practically eat every meal with it.
I'm pretty sure it's supposed to be very spicy, but for the salt, maybe it has to be salty too
I live in Australia, but just came back from Japan, you should make Yakisoba or Sobameshi :P
Dear Jack, i'd love to try this dish in the future but i hate carrots, what would you suggest as a replacement? :D
Nice knifes set
I just had Pho last nite and my friends want to get falafel tonite
When I saw all that red pepper I was like Oh My Gosh! Jack is trying to kill me.
@jakatak69 i dont like fish sauce....so it should be ok if i dont put that in right?.....also i do wanna add some sweetness so should i add grind up apple?
you said you were gonna put a link to the ninja episode you made at the end of the video >:O no link
hi jack, im from hong kong. could u do some chinese food :D? thanks~
@TheKiwiCook, You do know that the Australians also make a claim to those three dishes! :-) also the Lamington "those bloody poofy woolly biscuits" is named after a Governor of Queensland, so it's safe to say it's Australian.
( @jakatak69 Lamingtons are named coconut bars in Cleveland, Ohio and in Jewish bakeries, more close to you, these may be called Cleveland bars)
dont know how to make kimchi cause my grandma always makes mine but i do like kimchi but i'd remove the carrots
if you salt it too much, the moisture in the cabbage will all come out and not taste as good. also the kimchi can turn out way too salty
Do you eat this just as it is? Or do you eat it as a side with another food?
Hot pepper poder is available in K-mart in Vietnam :D
i don't see one comment from either of them except aeyeonfan87 and all he asked is were he got the peppers
So yummy i think but your hand not hot?? And its real kimchi sauce??
GoRemy's songs about flafels make me wanna kno what it taste like! Make some hummus too!
Do Pho! Pho! Pho! Do Pho next pleaaase!~ :D
Great video as always Jack! How are you recovering after your stroke?
@Garageband163 yes. Definitely.
Falafel! I'm from Saudi Arabia and I love falafel or falafel sandwich! It's so delicious. I would love to know how to do it. It's a Lebanese dish.
OMG!!! Thumbs up!!! so~ awesome!!
please introduce more Korean food:)
@jakatak69 Oooh...do you have it picked out yet? You should do a nice Carpaccio. I've been dying to try Carpaccio, I hear it's amazing.
i SO love kimchi, my local sushi bar sells it for some reason. it helps on blocked noses tooXD
ohbtw can you take a picture and send it in like something you semi-made (aka MRE)
Falafel, so it's a proper world tour, from Europe to Asia to half way between.
Really need to do more then one show a week im sure you cook more then one time a week do some basic vlog cookin shows like 2 per week along with the real show you do once a week, just an idea but i know you a besy man.
omg! u r better than me! I am korean, though,kk Thanx for teaching me how to make Kimchi:)
Can't you do both? I want Pho and falafel
haha jack, did u forget to put the link to your ninja review? XD
PHO!!!
Try cuttimg your green radish the other way into half moon slices.
he shouldn't be using a whisk regardless, the task didn't require whisking. jack's no genius when it comes to anything.
Good👍
I love Kimchi!!
I need some kimchi right now~~~~~
I love kimchi
@Ich1GoTgl ya....i thought of using soy sause.....instead of fish sause....also thought about even adding some vinger
its pronounce "FUH" not "Fah" i think.
@TheShaunyboi14 Sorry. Will work on it.
pho!!!!!!!! no matter wat its awsome jak u should make it
@jakatak69 I'm really glad to hear that! My friend's grandma had a really bad stroke a few days ago and it put her in coma, Doesn't look like she'll make it.
Falafel!!! you've done enough asian food!
pho would be awesome im hungry just from the thought of pho
@ZombiedustXXX thanks. I didn't know that. MMMM....pizza.
I thought it was suppose to be buried int he dirt in pots and let ferment in 6 months.