Small Batch Kimchi with a secret ingredient : Easy Recipe ( A to Z Tutorial for Whole Kimchi キムチ)
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- Опубліковано 24 лют 2023
- Authentic Korean Kimchi recipe you never imagined! You would love this tangy tasty Kimchi!
Simple, easy steps explained. See how this small ingredient turns the Kimchi taste amazing!
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Thank you so much for watching my video, leaving comments to support me. Another version of easy and simple small batch Kimchi making video can be found here. Hope it helps! See you all there! ua-cam.com/video/3amyGYMZ8iM/v-deo.html
The Kimchi looks delicious, I’m going to try making it 👍☺️
This looks very simple to make! I will try next time I crave kimchi! Thanks!❤
Thanks for the comments, have a great day 😘
Looks so yummy
Tnx.
i like this recipe❤❤❤ look delicious, see you again
Thanks for the comment. Have a great day~~~ 🥰
I like this recipe . I will try it . I have to get Korean Chilli. Where do I go to get it ?
Any Asian market will have it. Some large American grocery stores carry it, but that's a bit harder to find. And, of course, Amazon!
I’m liking your recipe, but have a few questions. Why isn’t the cabbage washed to get rid of any insects? How much fish sauce needs to be used instead of the shrimp? Can I use daikon/mooli instead of Korean radish? I ask the last two questions because I am unable to access the ingredients. Thank you!
Thanks for the comments.
First, the edge of Napa cabbage is very delicate. When washed unsalted, you will lose some parts. So we usually salt them first, and wash them. But it is totally up to you. Like my mom used to wash them carefully first and salt them and rinse once more after salted.
Second, fish sauce or salted baby shrimp give Kimchi umami taste with wonderful unique flavors. So go with alternative what you can access in your place. Just make sure the Kimchi sauce is salty enough. My husband doesn’t like the fish sauce smell, so I use tiny. You can start using it in small amount and see how you line the taste. If you use small fish sauce, add some salt.
Third, Korean radish is harder than daikon. So if you use daikon , your Kimchi will make more liquid. But, once again, we are not in Korea, so finding alternatives is the best we can do.
Enjoy your experiment!
How long will this keep in fridge?
Kimchi has a ton of living probiotics, which means the taste can change. This is a huge difference between Kimchi and Pao cai which is a preserved pickle. After making Kimchi, store it in an air tight sealed container and leave it for about 2 days in the room temperature, after that keep it in the fridge. When it goes sour, it means the living probiotics in your Kimchi have been grown actively. Usually, after a week, your Kimchi would start taste sour. So enjoy fresh kimchi as is, and make some dishes with it when it tastes too sour. Actually, in Korea, Old aged Kimchi as old as 1year and more is popular when it cooked with other meat. Hope this answers your question. Have a great day~
Thank you.
Use warm water to melt salt then add ice cubes if your impatient
That's a brilliant idea. Thanks. 🥰
What can be used instead of the salted shrimp ?
Hi there.
Fish sauce can be used.
If you want the vegan style Kimchi, soy sauce will do as well, though the taste can be different.
My mother-in-law doesn’t use any fish sauce or Salted shrimp. Her Kimchi tastes fresh, no umami taste though.
Hope it helps. Have a great day!
Can i use just salt?
Do you ferment your Kimchi at room temp or in fridge?
In fridge
2-3days room temperature, and fridge.
If you don’t ferment your kimchi in the room temperature and put straight into the fridge, it wouldn’t taste as good.
@@kimchify2027 Thank you☺
Can you use the whole cabbage and double the ingredients?
Of course. But I hope you remember that the size of the Napa cabbage can be various. The amount of Kimchi sauce you use is totally up to you. I recommend not to put all the sauce at first. Maybe put the half first to see how spicy you want. If you have left over sauce, you can use it for different dishes later. I will introduce other usages of the Kimchi sauce later. Hope it helps. Have a great day~~ Thanks.
what happened to the green onion?
Green onion is one of the optional ingredients. Thanks.
what was the secret ingredient? the potato?
I've never seen a Kimchi recipe without sugar or sweet fruit (apple, persimmon or pear)!
Those are optional. Onion gives sweet tastes already. Some people don’t even like to use Onions, since Kimchi with onion change the after tastes later on.
The more optional fruited used, the faster Kimchi taste changes as well.
If you want to consume Kimchi right away, those fruits would enhance sweet tastes for sure. Hope it helps.
Koreans do not add sugar. Kimchi is not sweet but for the starch you choose for the “gravy” and the cabbage.
It will age/ferment with the sugars already present.
Yes, a pear can speed up the process & not impact the flavor.
I use abalone sauce from the bottle. Something like oyster sauce but not as fishy / distinct.
I don't add anything sweet.
@@abulahab6528 " Gravy "? Very interesting. I want to try this way too. Thanks.
😢U did not answer full question
Sorry, what was your question, I cannot see your question.
potato?
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