The Easiest SMALL BATCH Kimchi Ever l Green Cabbage Kimchi

[@AaronandClaire]

Get My COOKBOOK amzn.to/3yZy1ro Get Written Recipes here! aaronandclaire.com/green-cabbage-kimchi/ Support This Channel!! bit.ly/32qfmnJ Our Instagram instagram.com/aaron_and_claire/

[@JayQuest69]

I like to make it fresh then just add a bunch of honey and fish sauce and sometimes oyster sauce !! so good 😊

[@evolisevol]

Is it ok to add Miso?

[@JayQuest69]

@@evolisevol we will need to poll the Japanese people to see if they approve lol just put a raw oyster in the middle when it's fermenting or oyster sauce, soy sauce, Frozen grated mango or apple or pear.

[@JayQuest69]

@@evolisevol it's a fermented product so I don't see why not its salty so just use very little. white miso would be nice because it has a nice sweetness to it. Never thought about using miso lol

[@JayQuest69]

@@evolisevol Wix the Miso with the fish sauce so it dilutes and spreads evenly amongst the cabbage

[@PILearning2LiveAgain]

I was stationed in Korea for 3 years total and absolutely hated kimche the first time I ate it. Then strangely I started to crave it. 20 years later and I can't get enough. Great video, quick and easy for me to get the flavors I love without visiting the restaurant or market.

[@DangerZone-w6y]

ya, that's the thing with kimchi...it's addictive! 💞

[@desktopkitty823]

I love how much easier this is. I also like to add other vegetables like spinach and thin sliced carrots for variety of nutrients.

[@rachelowen3869]

Made this recipe this weekend and it was fantastic! Couldn't believe how much better the flavor was compared to store bought. 😍 Thank you for this recipe!

[@julieaskingforafriend]

"Follow your heart. Everything will be fantastic." Thank you, Aaron. That applies to a lot more in life than just kimchi!

[@bhanani5480]

YAY!!!! I've always wanted to know if a normal cabbage would work but didn't want to waste the ingredients in case it didn't. Im definitely making it this weekend, thank you Aaron!!!❤❤❤ I also love watching Claire do the dishes, so relaxing ❤❤❤

[@HortelanaUrbanaDLeón]

My friends... this is actually the easiest , yummiest and fastest kimchi recipe I've ever tried... TRUST ME! 😆😂 I had been testing lots of recipes from various channels and they were too confussing, too long, or I could find some ingredients such as fermented shrimp... or took me and eternity to get the first step (salting) right (bending). This is the best tasty kimchi recipe EVER!!! Thanks Aaron and Claire. Very big thumbs up!!! ❤

[@nordlands8798]

I use almost this exact recipe to make kimchi from 1 napa cabbage at a time. I make rice porridge though, and also add carrot sticks, before fermenting 3-4 days in room temperature. I sometimes substitute gochugaru with sambal oelek which is easier to find here.

[@oygeeringh7547]

I love seeing Claire's beautiful smiley face after doing the dishes. You wouldn't see me smiling while doing any dishes, and 'trust me' Claire you wouldn't be smiling doing any of my dishes either. hahaha🤣🤣🤣🤭🥰😘

[@SwagimirPutin]

Claire has the best job!

[@maritzaghitza6373]

I wanted an easy kimchi recipe and I am glad I found your channel. You present it so clearly and beautifully. Now I can make it myself. Many thanks for sharing this recipe.

[@ageeibc6029]

I am a senior. Thanks for this receipe. I will try.

[@orchidmsc]

Green cabbage kimchi is my favorite. AARON: Amazon used to offer your cookbook in a spiral bound version but it's no longer available. Do you have any plans to bring that back?

[@AaronandClaire]

I’ll check in with the publisher to see if there’s a chance of bringing back the spiral-bound version. Thanks so much for your interest and support 😍

[@teresaluders1805]

I saw it spiral-bound on Amazon

[@orchidmsc]

Thanks Aaron. It's back in stock. Merry Christmas to me!

[@orchidmsc]

@@teresaluders1805 Thanks for the heads up.

[@UnwillingWidow]

@aaronandclaire ! My late husband was born in Korea, his mother was Korean. He loved watching your channel for new tips and hacks he could use to make his favorite (and mine) Korean meals! He thought you two were so cute together! He taught me what he could, and told me to learn - to pay attention!! so I could make them for him if he got sick and old. Unfortunately, he did get sick and yesterday was 3 yrs he's been gone. Every time I watch your videos, I imagine him sitting here with me watching and smiling. He'd say... That's what we're having tonight! When he'd make Korean meals he'd yell from the kitchen CLAIRE! That was my queue to come and try it out! Thank you for those memories with a wonderful man, and thank you for continuing to provide me with more memories and culinary knowledge that I can pass on to family and friends! Our granddaughter messages me and asks if next time she comes over can we make Kim Chi! Thank you thank you thank you!

[@PrincessMindorena]

Thanks for sharing this version of cabbage kimchi.

[@milessamillano6645]

Oh I love kimchi and this recipe is simple not complicated specially the ingredients. It happened I have cabbage I had everything to make this kimchi.

[@louisesteyn8064]

STUNNING! thank you for sharing!

[@Sharaeya]

I just made this kimchi a few days ago and it turned out absolutely DELICIOUS! Thank you for this recipe - love it! 💜

[@orchidmsc]

The spiral bound version of the cookbook arrived today and I love it. It's so much easier to cook from bc you can lay out flat. There's also a pic for each recipe. Thanks Aaron!

[@Kaspleen]

I had the book this year for my birthday. The recipes have been brilliant so far. Thank you.

[@AldricBloodcrow]

I'm very excited to make this. Thank you so much for the no worry cooking!

[@AaronandClaire]

I'm so glad to hear that!!! Thanks!!

[@JesusTruth62]

Thanks. I've been modifying for green cabbage without a recipe. Not so great 😢. So glad for this recipe!

[@sabs_1108]

I loooooove your recipes and your book. I'm using it every week❤ thx for the delicious food recipes. Best wishes for Austria

[@johnjuhasz7476]

The first time I had Kimchi was when I was stationed in Nha Trang, Vietnam There was a place up the street where I was living and it was fantastic. My daughter did a semester in Korea and spent a total of 6 months there, really enjoyed it. We often go to a very good Korean restaurant in Vienna., where she can continue to speak Korean. ❤❤❤

[@sarundayo]

Simply Korean = Simply Amazing 👏 👌 🔥

[@maliamukrim2737]

Thanks a lot for sharing this easy recipe... I've made it 3 times already in 2 months😋😋

[@jeistudio]

배추도 맛있지만 양배추 김치도 맛있죠 한국 김치 만들어 주셔서 감사해요~!

[@cloverhighfive]

I just finished my kimchi for the winter (well it depends how fast I eat it but it's a big batch for my white person)... I'm keeping this in my faves cause I MUST try it.

[@suesuek4388]

Annyeong, thank you for the video. As always, “trust me””, “don’t worry about it”, etc are super healing. Always put a smile on my face 😁. I want to start eating more fermented food and will try out the cucumber kimchi (without fish sauce is ok?) cos it takes less time then the cabbage kimchi. I wonder if possible to buy back kimchi from Seoul😁 when I visit during the winter … gamsahamnida.

[@elwood4939]

Thanks Aaron. This is going to change my life. Kimchi everyday.

[@melodybrohinsky7242]

I had been making Maangchi's emergency kimchi, but I'm going to try this one next!

[@melodybrohinsky7242]

Y'all should make this! It's *whispers* better than Maangchi's

[@shikhab2250]

In india i hardly find napa.so i make mine with the regular green and occasionally the purple one (dont roll eyes i dont even taste the difference 😊)

[@julesjazzie]

Napa cabbage is expensive here in England. I have used gem lettuce and others vegis which is cheaper here in England but nevver done it with cabbage. I am going to do it. Thank you for sharing the recipe. Love to you both

[@sandyh.1393]

THANK U for an easy and delicious recipe! My first time making kimchi and your recipe tastes awesome! I used napa cabbage and I might try green cabbage next time. I am enjoying somei right now with rice! 😋

[@x-dah-t-er8779]

That’s like good and thank u to the taste tester tooo, those dishes ain’t getting done on their own!

[@hushyfoxx]

Bold of you to assume that kimchi will last a whole month in my household 😂

[@iamart459]

Kimchi will last forever SMH

[@hushyfoxx]

@ not at the rate we eat it 😂

[@IlseBelievesInPink]

Definitely gonna make this! These days, napa cabbage is difficult to come by where I live.

[@kallasusort2986]

Thank you!

[@pasticciottiontheroad]

Wow, thank you so much for the great recipe. But does it also have the healthy bacteria in just one night at room temperature? Doesn't it have to ferment for a certain time? Thank you in advance for your answer.

[@MsAl0216]

I’ll try making it-thanks Aaron.

[@jaquestraw1]

Making this today. Thanks A&C!

[@mon6745]

I love the food so much, but I also luke the way Aaron and Claire are always looking out for our wallets 😂 🤗🤗

[@KrisG66]

You're awesome, Claire!

[@Stormy7573S0OG]

Wonderful !!! This is great !! 😊

[@AaronandClaire]

Thanks!! 😍😍

[@peuruaisheiche]

This looks so yummyyyyyy 😍😍😍

[@nonnalovepriceless]

Thankyou I will make this I’m from Italy I love Korea ❤

[@HuffleHoff]

Can’t wait to try this. Do you have a fresh instead of fermented version as well?

[@AaronandClaire]

For a fresh version, simply place this kimchi in the fridge immediately after making it 😍

[@NebulaMK]

Weird detail but watching the dishes being done was kind of refreshing.

[@cooltjh4]

im slowly collecting the stuff to make kimchi and i cant wait to try this.

[@Nonamulyono2017]

Looks so delicious

[@jemmawhitehouse1043]

Thanks guys, so accessible xxx

[@graholka4029]

Hello from Poland :) I done my first Kimchi with your recipe, even fresh is delicious,we will see tommorow :) Cheers :)

[@robinengbers6089]

Can I reduce the garlic a bit as it can upset my stomach if it’s too strong? Just love your channel and book!!!!!

[@Moroccantasty]

hello from Morocco i wanna tell u that i like ur recipe it is so nice

[@diz533]

Thank you cos I was wondering where to get Napa cabbage

[@Elon_Trump]

excellent! My gut health thanks you!

[@REIGNfit]

Thank you very much.

[@AnnaCzajkowska-y8d]

Must try soon ❤❤

[@bonniepwtf]

Hi guys. 🤗 I've never had the opportunity to try kimchi. Sure looks good. Stay safe my friends.💟

[@LEbackstage]

Thank you. Thats a simple recipe I'm confident enough, I can do. But how do I store it the best? Especially during fermentation. Are glass jars ok or should I better get a Kimchi container? And how often do I burp it? That's one reason I never made it, too. I'm a bit afraid that it will explode in my fridge. 😅

[@AaronandClaire]

A kimchi container is the best option, but glass jars are totally fine too. Just remember to open the lid once a day, and that should be enough! 😍

[@emrsdca]

Yes, don't forget to burp it at least once a day. Leave some room at the top too. I filled my Mason jar a little too much and overnight it started leaking but it was OK. My kimchi was fermenting on overdrive that day 😂

[@WolfsToob]

I swear by the kimchi containers! They work amazingly well and are easy to use/clean. If you keep it regularly burped as it’s fermenting, you are removing all the air/gas and that helps keep it fresh, as well as keeps all those good anaerobic bacteria happy and fermenting the kimchi properly. Once you put it in the fridge, it will severely slow the fermentation process so you do not need to burp it as often. My kimchi lasts for MONTHS in the fridge because after I take some out, I just smash the lid back down to remove all the air again, then toss the container right back in the fridge as it’s still cold and has had minimal exposure.

[@nordlands8798]

I just use a glass clip-top jar with the clip and gasket removed, with glass lid just resting on top. After a couple days fermentation in room temperature and at least 1 week in the fridge I have found it safe to add the clip and gasket, but it also keeps well without.

[@gravymonsterr]

KIMCHI is a TOP-Tier vegetable dish!

[@ChloeDReid]

Looks great. Flatmate is on keto and she will love this, store brought kimchi is yucky

[@amoona3112]

You are the best 👍🏻😍 Thank you 🙏🏻

[@AaronandClaire]

No~~ you are the best!!! Thank you so much !!!!! 😍😍😍

[@jennifertanner5393]

Thank you for making this video! How long would you say this kimchi stays good for in the fridge? Thank you!

[@paraisoprincipessa]

Thanks 😊

[@michelleditzler2105]

Hmm,looks good

[@fionfion8222]

Thanks Aaron, fantastic job as always, just wondering how long does it last and what is the proper way to store it, thanks

[@almuramoo5554]

안녕하세요, just done with last episode of 일타 스캔들, and now little KZbin. What should I say, you guys never disappoint... Will do your Kimchi asap! Stay safe and greetings from Germany!!!

[@nessavee2205]

The lat time I purchased one whole Napa Cabbage here in Oregon, USA, it cost me $11 USD!!! Thank you for this money saving video!!!

[@teedub1990]

I'm going to try this since I actually like green cabbage better than napa. I would be interested in a white kimchi version of this. I assume I would just omit the gochugaru.

[@gopijani2606]

hello, loved the recipe. can you please advise what is the substitute for fish sauce.

[@mysticseraph2213]

OMG, cold rice instead of rice porridge?! I can never get the rice porridge/sludge to work properly for me (or if I do, the cabbage has been salted waaaaay too long and softer than an overcooked noodle, lol), so just using cold rice - which I almost always have in my fridge - is going to be a complete game changer for me. Thank you so much!

[@carolanneconnolly-brown6781]

This looks great, how long will this keep in the fridge?

[@joycewilson3443]

Thank you for the yummy recipe. Is there a way you can make a mild kimchi? My parents don’t like much spice. Much ❤ to you and Claire. I bought your cookbook when it first came out and so far I have loved all the recipes I have made, they are simple to make with big flavors

[@loriki8766]

Same here - I like kimchi but cannot eat much spice.

[@MrsRemi]

You can just use way less chili powder! Or even soak the onions in water first if they're also too spicy for you

[@denniswman]

Korean kids also eat kimchi after rinsing them in water at the table just before eating, I'm told

[@ernushka6306]

I hope it's not too late bur, you can use smoked paprika instead.

[@oldsquid9887]

I love your videos! I bought your book!

[@joannelingad8423]

Aaron can you show an easy way to make white Kim chi? I’m allergic to spice. Thank you, love your videos

[@SanJacintoArtGuild]

This looks easy to do

[@nataliahamli24679]

Aaron you're amazing

[@craigo2142]

Does it begin fermenting right away after a night on the counter or should you keep it in the fridge for a few days after to get some fermentation? thanks

[@AaronandClaire]

It begins fermenting right away but in the fridge, it slowly ferments, so if you want to speed up the fermentation, you can leave it out at room temperature and then, store it in the fridge! 🤗

[@Zizzyyzz]

I like you. Subbed! 😆

[@PolarBearXx]

I wanna make 2 big cabbages just wanna add salt 2 to 4 tablespoons but spices i steuggle not too hot or spicy just tangy

[@atulpatel2850]

Very nice and easy. Thank you. I have very old kimchi and tastes sour. I want to revive it, what shall I add to it. Thanks.

[@shakiyagotdreams2299]

Ok I can make this. Thanks

[@YellowTissueBox]

awesome!

[@tulayyuksel1067]

What can i use instead of fish sauce in your recipe?😊

[@soothingnaturesounds1209]

one sentence said simultaneously ''Aron: WHAT? Me: cold rice?!!'' 😆.I will definitely give it a try.

[@tessib.1043]

I am making this, this weekend! My mom’s recipe is way too complicated! I love this. Thank u Aaron & Claire

[@birdie5631]

For the cold rice, does it matter what kind of rice? If it's long grain or short grain? Is any rice ok?

[@Lael1]

@@birdie5631 i wondered about this too. I will make this tomorrow, and will use white rice, as this is all I have

[@susanp.collins7834]

I would LOVE to know where Claire gets her UNBELIEVABLY BEAUTIFUL complexion!

[@REMY.C.]

Just a question about the cold rice, isn't there a risk of bacillus bacteria growth or does the fermentation kill that risk?

[@musfirahnadeem2105]

For the best fermented kimchi for gut health, how and where to store and after how long can I eat it for the gut health benefits?

[@LegoLolo183]

how can u make such amazing stuff in 7 am? Still amazed

[@WolfsToob]

oooooooooohhhhhh! I LOVE the cold rice trick! ❤❤❤ I usually skip the glutenous rice because it makes a huge mess, but it definitely makes for a noticeably less flavorful kimchi. I will absolutely try that trick in my next batch of kimchi! Love your channel and recipes, I have made dozens so far and have never been disappointed! So I’m sure this is gonna be a super legit shortcut!

[@Addicted97]

The thing in my town is that I can't find Gochugaru bc it costs 25-30 bucks online. Its the only ingredient that I cant find

[@Hinaweena]

This looks amazing! But will it still ferment properly if I use more apple instead of refined sugar?

[@samanthas9875]

@Hinaweena it will. I use apple when I make sauerkraut

[@Hinaweena]

@ Mahalo! I’m excited to try it now!

[@luliin]

Any tips for a fish sauce substitute? My husband is a vegetarian and this could be vegetarian-friendly without the fish sauce. I’m assuming we need to add something to get some umami.

[@AaronandClaire]

For any kimchi, you can replace the fish sauce with either vegan fish sauce or Korean soup soy sauce called gukganjang (국간장). Here’s the amazon link. Hope this helps! 🙌 YEONDU: amzn.to/3PmXaSG KOREAN SOUP SOY SAUCE: amzn.to/3VVcOem

[@nonnalovepriceless]

You are a beautiful couple ❤

[@musfirahnadeem2105]

Can I use nornal rice (not sticky rice) in the mixture?

[@nazifanoboni6909]

Aaron please make gochujang

[@azsmi]

Hi, is cornstarch a good replace for the cold rice?

[@prakutideolia9246]

Can you put other vegetables in it