Authentic Kimchi | You will NAIL making Fresh Kimchi if You Follow this Recipe 😉

This recipe was introduced to one of the Canadian restaurants in Calgary. I had a chance to demonstrate how to make kimchi and provided them with this kimchi recipe about 6 years ago.
Kimchi is a recipe my children plan to learn and will be passed down generations as it has been for ages.
#kimchi
#authenticdish
#benefitsofkimchi
#겉절이
#koreandish
#sidedish
#sidedishrecipe
#howtomakekimchi
#김치
#homemadekimchi
#healthyfood
#healthydish
#kimchirecipe
#authenticdish
#napacabbage
#cooking
#recipe
#easyrecipe
#koreanfood
Ingredients
2 Napa cabbages
1 radish
1.5 cups red chilli powder (gochugaru)
1 onion
2 garlic
ginger (thumb size)
1 pear (asian pear I used. Any kind of pear would be good, if you use bartlett pear, you may use 2 pears)
1/2 cup (125ml) fish sauce (150 ml fish sauce if you don’t have salted shrimp)
2 tbsp salted shrimps
Green onions and chives
2-3 tbsp sesame seeds
Ingredients for glutinous rice paste
1 cup water
2 tbsp sweet rice flour
Steps
1. Make glut. rice paste: heat the mixture at high, then turn to low medium heat once it starts boiling, cook 2-3 more min. Turn heat off and cool it down
2. Wash vegetables (napa cabbages, radish, green onion, pear, and green onions/chives
3. Cut napa cabbages. Sprinkle coarse salt to chopped napa. Mix and let it sit for 20 min, then mix around, let it sit another 20 more min (total 40 min)
4. By the time of napa cabbage in salt, prepare red chili paste (step 5-7)
5. Blend pear, onion, garlic, ginger with fish sauce/salted shrimp
6. Add glutinous rice paste to blended mixture (in step 5)
7. Add red chili powder, sugar, and salt (in step 5)
8. Mix well step 6 and step 7
9. Thin slices of radish and cut green onions/chives
10. In 40 min of napa cabbages in salt, rinse well with cold water x 3 times, and drain water for 5-10 min
11. Pour drained cabbages, green onions/chives in a large bowl. Mix with mixed red chili paste. Sprinkle sesame seeds
12. Serve and enjoy with your dish like meats or seafood 😊

[@lalliepillay8613]

Thank you for sharing Delicious and easy

[@dontmoorimom]

Thank you for your comment 😍😊

[@haeranlee5747]

너무 쉽게 잘 하시네요! 어메이징!^^ 이것도 따라해 봐야겠어요!

[@dontmoorimom]

사모님께서 더 잘하시는거요~~^^

[@JTWaters68]

Looks great

[@dontmoorimom]

Thank you for your comment! :)

[@Dr.Sumedha]

The kimchi looks delicious. I’d definitely try it at home.

[@dontmoorimom]

I hope you enjoy it 😊

[@백영숙-b6h]

두개의 김치가 하나로 맛있게 보이네

[@dontmoorimom]

그런가요? ^^ 포기김치 만들때마다 겉절이는 늘 보너스예요. 주위 친구들과 나눠 먹을 수있구요 이제 이해했어요 ㅋ 무와 배추로 하나의 김치를 만들었쥬-? ^^

[@sunitatyagi6565]

Very nice video can’t stop myself to subscribe ❤️

[@dontmoorimom]

Thank you for subscribing to my channel and the encouraging comments 😊😍

[@sunitatyagi6565]

@@dontmoorimom I am also uploading videos on KZbin @ Sunshine chemistry.This is my new venture after retirement.Need your cooperation ❤️

[@MouthwateringBudgetMeals]

Food looks delicious

[@dontmoorimom]

Thank you for your comment! One of the great side dishes in Korea 😊☺️

[@kitchenstories2660]

Looking so delicious kimchi Nicely prepared Thanks for sharing 👍 Stay happy stay connected

[@dontmoorimom]

Thank you for watching! Thank you for your comments as well 😊

[@nilufarpanna1110]

Thank you so much.

[@dontmoorimom]

Thank you for your comment 😊

[@nilufarpanna1110]

😊

[@tommyb1two3]

Seems like chili powder is missing from ingredients list in description and from what I've heard it has to be Korean chili (called "gochugaru") so the type of chili matters. Apart from that, looks like a fantastic recipe. Won't be using shrimp paste for mine though. Maybe some fish sauce?

[@dontmoorimom]

Thank you for letting me know 😊😂 I have added Korean chili powder (gochugaru) to the ingredients. Salted shrimp paste is absolutely optional. Some fish sauce would be enough to make kimchi. Thank you again for your comment as well 😊😍 Have a great day!

[@하운하운]

맛있겠다. 색도 이쁘게 잘했네^^

[@dontmoorimom]

아이들을 위해 레시피 남길 수 있어 눈물도 났다오 ㅎ 주책이지 ㅋ 포기김치는 혼자 촬영이 어렵더이다. 그래서 겉절이만 올렸네요

[@noahflare6825]

It's the first time I watched a video where sesame seeds are added. Will try this!

[@dontmoorimom]

Thank you for watching! Let me know if you have questions 😊

[@dontmoorimom]

One more thing to mention re: adding sesame seeds. This is commonly used when we make fresh kimchi, however, we don’t add sesame seeds when using whole heads of cabbage (called pogi kimchi). Hopefully, this explanation makes you understand 😊

[@anandyallappa3704]

Tks so much fir this delicious kimchi recipe. Can we use salted fish instead of sakted shrimps ? Anand from Mauritius

[@dontmoorimom]

Of course! You can use salted fish instead. You don’t have to use salted shrimps :)

[@jkuba802]

Hi. Alternative for shrimps?

[@dontmoorimom]

Yes! Fish sauce (150 ml) would be enough if you don’t have salted shrimp 😊

[@jkuba802]

​@@dontmoorimom thanks!

[@dontmoorimom]

@@jkuba802 You’re very welcome ☺️ Have a great day!

[@Adimina555]

Can i substitute sugar with date paste ?

[@dontmoorimom]

Why not? 😅 or you can add more pears 🍐 or add apples if you’d like 😊 Thank you for your comment 😊

[@Spiyder11]

Silly question, but I’m allergic to fish sauce. What’s a good substitute? I want to make Kimchi so bad

[@dontmoorimom]

There are no silly questions 😊 You can use soy sauce as a substitute for fish sauce in kimchi. Adjust the quantity based on your taste preferences 😊

[@zenodotusofathens2122]

Don't you ferment outside the refrigerator for 2 or three days?

[@dontmoorimom]

Thank you for your comment. As you mentioned, we ferment pogi (whole cabbage) kimchi at room temperature for 2-3 days before refrigerating it. Fresh kimchi is stored in the refrigerator immediately :)

[@dontmoorimom]

Whenever I make pogi kimchi, I do make fresh kimchi at the end and eat fresh kimchi while the pogi kimchi is fermenting :) I should upload how to make pogi kimchi someday 😅

[@davidcue1]

I thought fermented kimchi is supposed to last for a couple of months in the fridge?! I just made this today. There's no way I could eat it all in a week.

[@dontmoorimom]

You’re right. Fermented kimchi can last longer (2-3 months, even longer if you have kimchi fridge 😅) Fermented pogi kimchi enhances its flavor as well as digestive health while fresh kimchi is a quick alternative designed for immediate consumption while waiting for pogi kimchi to ferment 😊 You can consume the fresh kimchi longer than a week 😊 I will upload how to make fermented kimchi someday.

[@deepav8432]

If we drain out the water from cabbage won’t the nutrients get drained out as well. Can we put less salt and leave the water drained in the kimchi? Thanks

[@dontmoorimom]

I totally understand your point :) If you don’t want to drain out the water from cabbages, I recommend you to wash cabbages well prior to sprinkling salt to eliminate any chemicals or insect 😉 Also, cabbages themselves release the water when fermenting kimchi. It’s up to you. Making kimchi can be flexible. There are variations in recipes. You can adjust ingredients to suit your taste and preferences. Have a lovely day! 😊

[@rayrayray6958]

Rinsing the cabbage seem dumb because u want to drain the liquid kimchi 101

[@dontmoorimom]

Thank you for your comment. Salty cabbages should be rinsed :) You need to wash cabbage well prior to sprinkling salt if you don’t want to wash cabbage 😊 Also, it depends on what kinds of salt you use for cabbage. You may leave comments if you have more questions about it 😊 Have a great day!