I go to a small Asian market by my house, i get my tea and bread there. I was sick one day and the older Korean woman who owns it made me wait while she went to the back and made me kimchi fried rice. She said it was really good for you and full of antioxidants and probiotics and that it would make me feel better. Boy was she right!!! I woke up feeling fantastic! I now follow her advice and have 100g of kimchi (I buy from her) every day.
Love the simplicity of your video. Made my first batch last week, using everything but plum syrup and korean radish, which are items not easily available in the rural area where I live. Looking forward to trying after 7 days of fermentation. Thank you!
Thank you for this recipe, CICI-I made it yesterday! Your instructions were easy to follow. I had all the ingredients except for plum syrup, but I figured that was to add sweetness, so I used a tablespoon of simple syrup instead. Even before fermenting it is so delicious! The flavor and texture are perfect. One thing that surprised me is how much the napa cabbage reduces after brining. Even so, I filled three Mason jars and now have enough kimchi to last a long time.
Just made a batch as well. There was a small container left after filling the big container, so going to let that keep out of the fridge for 48 hours, then in the fridge, it goes. I want to compare the difference in taste. Thanks again, this is easy to follow. The hardest part was finding everything in the Asian food mart, but worth the effort for sure. Thanks for the easy-to-follow recipe.
I saw a video of someone else making kimchi years ago and what they put in theirs looked unappetizing. This recipe has me rethinking and wanting to give it a shot. The ingredients really look good and flavorful. Thank you for you sharing food that should be tried by everyone, since I heard that it was good for the stomach as well.
Excellant, excellant, excellant presentation. Thank-you very much!!! I love kimchi but have only had it once 50 years ago. Now I can make it myself. I didn't know it was so easy to make. You're wonderful!!!
Great video! I really liked how clear and precise this video was. Great job 👏🏽 I’ve been reading about how Kimchi is very healthy for the body’s micro biome so I thought I’ll try to make some. Can’t wait to try it out at home! 👍🏽
Thank you for the instructions. I used pineapple juice to make the paste instead of plain water. I also skipped the apple and plum syrup since the pineapple juice is already sweet. The kimchi turned out really good. :) I got the pineapple juice from Trader Joe's.
This looks soooo good. You have great cleaver skills by the way. Very professional. My cabbages, radishes, and carrots are growing well. They cannot wait to be Kimchi
I watch all your videos Cici and I love how thorough and well you explain everything. Also I love how real you seem and we don't get a "persona" but a real person! Keep doing you!
i added the spicy pepper flakes and it tastes really good but then i had some more so i said ok why not ill add the rest.. omg its too spicy.. so now i add water and sausage to make it less spicy and also butter and some other spices.. am i crazy? it tastes so good tho.. @@CiCiLi
I have never tasted kimchi, but, I know that the fermentation takes a while..This recipe looks like I a 67 year old man might be capable of preparing this. THANK YOU for sharing..❤
Great video, very clear instructions. I love kimchi, I buy it in jars, but its expensive and being vegan this isn't for me, but any tips on the process of making my own, is valuable, thankyou 😊
Tried this for my first attempt at kimchi and it turned out great. The only changes I made were using a bit more garlic and shrimp paste instead of the little salted guys.
We just finished making your recipe today and it looks wonderful. The previous time I made it, I added far too much ginger and it was very overpowering. Thank you for sharing all the details with us.
Ça donne vraiment envie 😋🤤 d'autant plus que je veux en manger depuis très longtemps, mais il y a trop de sauces et condiments à acheter (pour les légumes pas de soucis) et je suis sur de ne pas les utiliser par la suite donc je vais devoir abandonner l'idée d'en faire...😔.
Thank you for sharing. I appreciate the step by step. Now I can confidantly try it. I am from Trinidad and Tobago two island country in the Caribbean and I wanted a side dish that is good for gut health. Thank you.
Thank you for this authentic recipe, I will definetely give it a try! After fermenting the kimchi, how long will it last in the fridge before it goes bad?
So glad that you enjoy it! It doesn't really go bad since it's fermented. But the longer it's in the fridge, the sourer it will become. So after a few months, Korean will use that kimchi for different stews. ☺️
So I gotta admit, I'm not a fan of shrimp. Should something be substituted for it, or is it just as good without (For people who don't do so well with shrimp)? I get that it's more part of the sauce, but yeah. Also, is this a side dish, or is it meant to be a whole meal? I just wanna know because I would love to pair it with meat, but I'm not sure what would go best with it? Sorry, still learning to cook and I'm starting to find things out, but I'm not too experienced yet. But I'd appreciate any suggestions!
Thanks for the question! You could substitute the salted shrimp with additional fish sauce. It will still be very tasty. You could serve kimchi as a side dish along with other dishes. I hope you’ll enjoy this recipe! 😊
I just made this kimchi just as you instructed CiCi and it looks incredible 😋 I had a Korean sardine and crab sauce I used instead but I’m sure it’s good. I never had this plum syrup before does it need to be refrigerated? 🙏 love your recipes
I absolutely love kimchi ❤thanks so much for sharing have a wonderful blessed day today in Christ Jesus our wonderful Lord God and savior Jesus Christ bye 👋
I am here after hearing the word kimchi in every Korean movie I watch,I will try it,but Korean cabbage looks Abit different that Kenyan one,I hope it comes out sweet
Good Morning, I just bought some of them from my local Asian shop but I did not taste prawns or garlic 🙄🙄🙄 The Shop owner is from Vietnam. Thank you in advance 🇬🇧 Ps.so your method is Fridge then room temperature kept then fridge again..right?
Hi thank u for ur recipe, can I substitute plum syrup to pomegranate molasses, Korean chilli flake to normal chilli flakes? Can I lessen the chilli flakes as well? Thank in advance
I'm in WI and I'm here to tell you Kimchi on a bratwurst on a Pretzellla brat bun is the best way to eat a brat. I come from sauerkraut people, but I have to give it up to kimchi on a brat.
That sounds like a brilliant idea! Believe it or not, I also used sauerkraut for Chinese dishes. It’s a great substitute when you don’t have pickled Chinese cabbage available. Happy cooking! 😊👍
Used this video to make kimchi three times now! Thanks Chef!
Yay! So glad that you enjoyed the kimchi! 😋🙏👍
I go to a small Asian market by my house, i get my tea and bread there. I was sick one day and the older Korean woman who owns it made me wait while she went to the back and made me kimchi fried rice. She said it was really good for you and full of antioxidants and probiotics and that it would make me feel better. Boy was she right!!! I woke up feeling fantastic! I now follow her advice and have 100g of kimchi (I buy from her) every day.
She sounds like a very kind person. I love the story, and thanks for sharing it with us! Cheers to yummy and healthy kimchi! ☺️
Love the simplicity of your video. Made my first batch last week, using everything but plum syrup and korean radish, which are items not easily available in the rural area where I live. Looking forward to trying after 7 days of fermentation. Thank you!
I hope you’ll enjoy the kimchi. I'm excited for you! Cheers ☺️🙏
serious knife skills
Thanks for your comment! 😄
@@CiCiLi 0000000 0000000000000000000 0000
Put your hand on the board she will show you a special skill
Thank you for this recipe, CICI-I made it yesterday! Your instructions were easy to follow. I had all the ingredients except for plum syrup, but I figured that was to add sweetness, so I used a tablespoon of simple syrup instead. Even before fermenting it is so delicious! The flavor and texture are perfect. One thing that surprised me is how much the napa cabbage reduces after brining. Even so, I filled three Mason jars and now have enough kimchi to last a long time.
I'm very happy to hear your positive feedback! You are right, any syrup or honey would be a good substitute. Enjoy! ☺️👍
The red pepper is very hot
I used amber agava syrup because I could not find plum syrup. Was still delicious also! Awesome recipe!
Trying this today 😂😊 thank you
Thank you Cici! You’ve always have the BEST instruction! Precise and save viewers screen time!
Thanks a ton for your lovely comment! ☺️💕
Just made a batch as well. There was a small container left after filling the big container, so going to let that keep out of the fridge for 48 hours, then in the fridge, it goes. I want to compare the difference in taste. Thanks again, this is easy to follow. The hardest part was finding everything in the Asian food mart, but worth the effort for sure. Thanks for the easy-to-follow recipe.
Thank you for this positive feedback! 👍😊👍
Oh, I have to make this! Theres a certain young man I'd like to impress with this! Thank you for the amazingly easy to follow recipe!!❤
You are so welcome! Happy cooking! 😊
It looks delicious. We, Koreans, call this kind of kimchi, Mat-kimchi, which means fast kimchi with good taste.
Thank you for checking out the video! ☺️
I saw a video of someone else making kimchi years ago and what they put in theirs looked unappetizing. This recipe has me rethinking and wanting to give it a shot. The ingredients really look good and flavorful. Thank you for you sharing food that should be tried by everyone, since I heard that it was good for the stomach as well.
Thank you for your lovely feedback! Kimchi is indeed very healthy. It has lots of probiotic. 😊
I’ve tried it and it turned out really delicious, I’m gonna do a second batch. Thank you so much for this tasty and simple recipe!
It’s my pleasure! So glad that you enjoyed the kimchi 😋
I made this in my home Pakistan 🇵🇰 and every one like it. Love from Pakistan 🇵🇰
Thanks so much for the feedback! I'm so happy that everyone enjoyed it! :)
Healthy food.. healthy place..i love how you did this kimchi in a good and clean way.
Sarang Hae ❤
Thanks! Glad that you liked the video ☺️
Wow.... her using knife is very impressive! Great film!
Thank you! 😊🙏
Excellant, excellant, excellant presentation. Thank-you very much!!! I love kimchi but have only had it once 50 years ago. Now I can make it myself. I didn't know it was so easy to make. You're wonderful!!!
Thanks a ton for your kind words! Happy cooking 😊
Great video! Thanks for making so easy! The quality and organization of the video helped a lit as well. My first time to make kimchi.
I hope you’ll enjoy the recipe! Have fun making kimchi! 😊👍
我今天在做黃瓜泡菜，吃完後看了看你的版本。 我喜歡你用的一些配料。 下次我會試試的。 保持安全，和諧相處
祝你烹飪愉快！😊👍
Great video! I really liked how clear and precise this video was. Great job 👏🏽 I’ve been reading about how Kimchi is very healthy for the body’s micro biome so I thought I’ll try to make some. Can’t wait to try it out at home! 👍🏽
Thank you! I’m happy that you enjoyed this video. I hope you’ll have fun making and eating kimchi. Best wishes! 😊
This looks sooo good! I’ve watched a couple recipes for kimchi but this one looks like it’ll suit my taste the best. Thanks!
My pleasure 😊
Wow you have a talent for explaining it in a very compact way. Thanks!
Glad it was helpful! 😊🙏
thank you. Kia Ora from Aotearoa - New Zealand
Thank you, Kia! :D
Thank you, from Texas USA 🤎
It's my pleasure! Happy Lunar New Year! ☺️
Thank you. I made exactly how you showed and I love it! So yummy!
Wonderful! I’m so happy that you enjoyed it 😊
Thank you for the instructions. I used pineapple juice to make the paste instead of plain water. I also skipped the apple and plum syrup since the pineapple juice is already sweet. The kimchi turned out really good. :) I got the pineapple juice from Trader Joe's.
That sounds wonderful! I can see it works. Happy cooking! :)
What brand?
This looks soooo good. You have great cleaver skills by the way. Very professional. My cabbages, radishes, and carrots are growing well. They cannot wait to be Kimchi
Thank you! That's sounds very exciting. Have fun making kimchi! ☺️
Great way to whip up dinner quickly.
I hope you’ll enjoy it! 😋
I watch all your videos Cici and I love how thorough and well you explain everything. Also I love how real you seem and we don't get a "persona" but a real person! Keep doing you!
Thanks so much for your heartwarming and encouraging comment! I’m so glad that you enjoy my videos! 😊🙏
Exactly
Thanks CiCi...Just made the Kimchi and you made it so easy. Love it !! Thank you
Cheers to yummy kimchi 😋
Fantastic video! Your explanations are so clear and easy to follow. Greetings from Germany 🌟💜💜💜💜👍
Thank you! So glad that you liked the video 😃
ooh this is my first time making this and the spicy paste is really good. this definitely isnt just some boring cabbage..
Glad you’ve enjoyed it! 😊🙏
i added the spicy pepper flakes and it tastes really good but then i had some more so i said ok why not ill add the rest.. omg its too spicy.. so now i add water and sausage to make it less spicy and also butter and some other spices.. am i crazy? it tastes so good tho.. @@CiCiLi
I have never tasted kimchi, but, I know that the fermentation takes a while..This recipe looks like I a 67 year old man might be capable of preparing this. THANK YOU for sharing..❤
I hope you’ll enjoy it! Cheers 😊🙏
I will try this once I find a Korean store nearby, thank you Cici for this recipe ❤️❤️❤️🙏
You are most welcome! Best wishes 🥰🙏
Wow kimchi I love Korean food..
Cheers to kimchi ☺️
Oh wow, my mouth is literally watering watching this. I have got to try this.
Thanks so much for your lovely comment! And have fun cooking! :)
Is there such thing as eating too much kimchi?
I can't seem to get enough of it lately, almost obsessed with it!
I'm constantly craving it!
Moderation is key when it comes to kimchi, but it's delicious, so I understand the obsession! Enjoy! :D
Easy to follow...clear and not too much explenation.
Very nice and easy recipe just how i wanted to make in a small quantity.
Glad that you enjoy this. Thanks! ☺️
Great video, very clear instructions. I love kimchi, I buy it in jars, but its expensive and being vegan this isn't for me, but any tips on the process of making my own, is valuable, thankyou 😊
I'm glad that you enjoyed this video! Thanks for watching ☺️
Tried this for my first attempt at kimchi and it turned out great. The only changes I made were using a bit more garlic and shrimp paste instead of the little salted guys.
Glad that you enjoyed the kimchi! Have a great Sunday! 😊👍
Thanks love your video nice and simple.
Thanks for watching! 😊🙏
Splendid, I am definitely going to make your receipe as it is the most quick and east way to make kimchi.
Glad that you enjoy this recipe! 😊
Thank you for joining me today! Who would like to have some kimchi today? Yummmmm :D Here's the written recipe: cicili.tv/how-to-make-kimchi/
Nicely done. Thank you. I'm making it without the fish sauce.
I hope you’ll enjoy the kimchi! 😋👍
This is absolutely spectacular. THANK YOU CICI 🌹 I can't wait to make this kimchi recipe 😋
Thanks a ton for your kind words! 😊🙏
@@CiCiLi you are most welcome 😊
와우 맛있어보이네요
한국에서 김치는 지역마다 만드는 방법이 조금씩 다르고 종류도 많이 있어요
만드신 김치도 매우 맛있어 보입니다
구독하고 있고 다른 음식 영상도 잘 보고있습니다 ^^
Should I make it?
I'm Syrian..I haven't tasted it before
Is it yummy?
Your kitchen is so beautiful!
Many thanks for your kind words! ☺️
Nice and easy:))))
Thankyouuuuuu lovely girl... love it
Looks so good Sis. You are best .
Lots of love and huge respect from my deep bottom heart 💓
Keep it up ☺️........
Many thanks my friend Nilesh!
Will try this recipe for sure . Thank you for sharing 🙏🏻😋
😊👍
My mouth is watering this looks so good!
Glad that you enjoyed this video! Yummy 😋
We just finished making your recipe today and it looks wonderful.
The previous time I made it, I added far too much ginger and it was very overpowering.
Thank you for sharing all the details with us.
I’m so glad that it works out this time! Thank you for sharing your cooking journey with me! ☺️👍
Thanks for sharing this kimchi recipe looks super yummy i like to do also
So glad that you enjoy it 😃
thank you for kimchi recipe
You are so welcome 😊
Step 1, look for how to make kimchi video
Step 2, click on cutest person!
Step 3, profit 📈
😆😆😆🙏🙏🙏
Thank you x ❤I love kimchi, I’m gona try this at home xx
Happy cooking and enjoy! ☺️✨
배추 맛사지하시는거 같아요.
반이나 사분의일 해서 염장하시고 찹쌀풀죽 쓰시면 좋아요.
새우는 추젓이상 쓰시면되셔요.^^잘배우셨네요.
I like your simple & clear instructions.Your chopping skills ( wow). Slow- go me,hope will come out as good as yours.Thank you!
Happy cooking! I’m sure that you can do it too! 💪😊👍
Great recipe. can't wait to try it this weekend.
I hope you’ll enjoy! 👍☺️
If I skip the shrimp, will it change the outcome a lot ? Your knife skills are impressive!
You’ll still get the umami taste from the fish sauce. It will do just fine. Many thanks for tuning in! 😊
Thank you, quick clear instructions. 👍
Glad it was helpful! Happy cooking 😊
Really great CiCi, that's always delicious when i see, i'm so hungry
☺️ you are the best! 🌟☺️
Ça donne vraiment envie 😋🤤 d'autant plus que je veux en manger depuis très longtemps, mais il y a trop de sauces et condiments à acheter (pour les légumes pas de soucis) et je suis sur de ne pas les utiliser par la suite donc je vais devoir abandonner l'idée d'en faire...😔.
أعجبتني الوصفة ❤❤❤و تعجبني فيديوهاتك❤و متابعتك من المغرب
Thank you for watching! ☺️✨
Looks delicious....gonna have to try it, thanks for sharing🌺
Thank you! Keep me posted on how it turns out. ☺️👍
Beautiful ❤!
Thank you! 😊
Thank
I'm eating some right now
Yummy 😊👍
That looks awesome.
Thanks a ton! 😀
thank you very much for sharing this!! Thank you!!
And I must thank you for watching! ☺️
맛이 너무 좋아요.. 먹어봤는데..감사합니다 😊
Maybe we can buy in a store kimchi ready made I have no Korean radish Korean red pepper flakes then the syrup
@@virginiabrown4381 yuh
Thank you for sharing. I appreciate the step by step. Now I can confidantly try it. I am from Trinidad and Tobago two island country in the Caribbean and I wanted a side dish that is good for gut health. Thank you.
Glad that you like this video! Have fun making and eating kimchi! 😊
Love your kimchi😊
Thank you 😊
Yes! Thank you very much. 8}
Thank you for watching this video! ☺️
Thank you for this authentic recipe, I will definetely give it a try! After fermenting the kimchi, how long will it last in the fridge before it goes bad?
So glad that you enjoy it! It doesn't really go bad since it's fermented. But the longer it's in the fridge, the sourer it will become. So after a few months, Korean will use that kimchi for different stews. ☺️
I save water for my plants when I rinse vegetable
Good channel ! Thanks !
☺️🙏🌸💐
Cici, you're as cute as a button, and your recipes are very easy to follow. Thanks!
Thank you! Glad that you enjoyed my recipes! :)
Gosh! That looks so delicious great appetizers.
Thanks a lot! Glad that you enjoyed the video! :)
So I gotta admit, I'm not a fan of shrimp. Should something be substituted for it, or is it just as good without (For people who don't do so well with shrimp)? I get that it's more part of the sauce, but yeah.
Also, is this a side dish, or is it meant to be a whole meal? I just wanna know because I would love to pair it with meat, but I'm not sure what would go best with it?
Sorry, still learning to cook and I'm starting to find things out, but I'm not too experienced yet. But I'd appreciate any suggestions!
Thanks for the question! You could substitute the salted shrimp with additional fish sauce. It will still be very tasty. You could serve kimchi as a side dish along with other dishes. I hope you’ll enjoy this recipe! 😊
@@CiCiLi Ah! Thank you kindly for your response! And alrighty, sounds good then!
I LOVE IT..thanks
😊🙏
wonderful recipe
Glad you liked it
This is so awesome
Thank you! ☺️
Best friendly and look great
Thanks Ben! 😊
You always make it look so easy 😂
Hahaha. It's indeed pretty easy. 😄
Hello nice vidéo good luck kimchi ❤⚘👌💪
💪☺️👍
thanks much...
You are most welcome! ☺️
I just made this kimchi just as you instructed CiCi and it looks incredible 😋 I had a Korean sardine and crab sauce I used instead but I’m sure it’s good. I never had this plum syrup before does it need to be refrigerated? 🙏 love your recipes
Plum syrup is fermented, so I’m sure I don’t have to put it in the fridge. Thanks anyway.
Glad that you enjoyed the kimchi! You could store the syrup at a cool and dark place. There is no need to place it in the fridge. Enjoy! ☺️
Hi, this is fantastic. Could i make the paste a day prior, store it in the fridge and then the next day use it for the cabbage?
Thank you!!!
My pleasure! ☺️
Love this
Thank you ☺️
I absolutely love kimchi ❤thanks so much for sharing have a wonderful blessed day today in Christ Jesus our wonderful Lord God and savior Jesus Christ bye 👋
Thank you for watching my kimchi video and best wishes ☺️🙏✨
I am here after hearing the word kimchi in every Korean movie I watch,I will try it,but Korean cabbage looks Abit different that Kenyan one,I hope it comes out sweet
I hope you’ll enjoy my kimchi recipe! ☺️🙏
Good Morning, I just bought some of them from my local Asian shop but I did not taste prawns or garlic 🙄🙄🙄
The Shop owner is from Vietnam.
Thank you in advance 🇬🇧
Ps.so your method is Fridge then room temperature kept then fridge again..right?
Sounds good.. i’ll try it
Happy cooking! :D
Hi thank u for ur recipe, can I substitute plum syrup to pomegranate molasses, Korean chilli flake to normal chilli flakes? Can I lessen the chilli flakes as well? Thank in advance
Absolutely! Home cooking is very adaptable. I hope you'll enjoy it! :D
looks great!
Thank you, Li Li!
Thanks, simple recipe. The only thing I'm a bit confused about, I thought fermentation stopped when in the fridge?
The fermentation will continue inside the fridge. It's just a little slower. Enjoy! ☺️🙏
I'm in WI and I'm here to tell you Kimchi on a bratwurst on a Pretzellla brat bun is the best way to eat a brat. I come from sauerkraut people, but I have to give it up to kimchi on a brat.
That sounds like a brilliant idea! Believe it or not, I also used sauerkraut for Chinese dishes. It’s a great substitute when you don’t have pickled Chinese cabbage available. Happy cooking! 😊👍
Wonderful recipe for kimchi.. one question ❓ does the salted shrimp need to be cooked or please inform thanks for the recipe
The Korean salted shrimp is fermented. It doesn't need to be cooked. Happy cooking! ☺️
Thank you for your recipe very easy to follow .I like to ask you if i don't have corn syrup can i used honey or brown sugar ?
Yes, you could replace it with honey. Enjoy! 😊