SIMPLY KOREAN: the BEST KIMCHI recipe '포기김치'

[@william.darrigo]

I really like how you gave alternatives in case we can't find the exact ingredient

[@romelbdp]

this is one of the easy also wholesome recipe of kimchi, auntie ester is indeed a talented chef!

[@StanleyIC]

Auntie Esther is now one of my favourite chef too!

[@mackytvymca1401]

Hey friend nice video perfect video kimchi recipe big like thanks for sharing my friend 👍👍👍💯

[@The1RealDarek]

Hi, Auntie Eshter! I've just seen your egg fried rice on Uncle Roger's channel and now I see you've got a super interesting kimchi recipe AND I wanted to make a fresh batch for a few weeks now?! This must've been fate. I'm going with your recipe. Wish me luck :)

[@bapynshngain]

Ayeee same here!!!

[@queensnyporsche1208]

Right, TheRealDarek I'm running to H Mart to get my fish sauces and Nappa Cabbage. Good Luck!

[@ciganyweaverandherperiwink6293]

I can't take that Uncle Roger guy seriously because he keeps championing Elizabeth Haigh. Who steals recipes AND PERSONAL STORIES from an obscure blogger and puts them in a fancy book of recipes?! She's an indulged, privileged rich kid who needs to learn her lessons not be coddled back to a comfortable position. Unbelievable. No wonder her book was almost instantly recalled by the publishers. Her attitude stinks, what a little madam. No mention of this on his channel as he tries to launder his mate's image for her. For shame.

[@ZeroScapes]

@@ciganyweaverandherperiwink6293 You really went off on a rant about something no one cares about...

[@ciganyweaverandherperiwink6293]

@@ZeroScapes Rule number one: never ever speak on behalf of other people.

[@nofxn40s]

Nice video. Very simple and easy. My mouth is watering now

[@Fugitiveangel]

Thank you so much for the comprehensive information and your wonderful eye for flavour! Looking forward to learning a lot from your channel!

[@yoshuatree8538]

Amazing video, that kimchi looks incredible, thank you for sharing

[@Necromantiq]

This just made me super hungry. I am definitely trying your recipe!

[@edwardkenemorales]

I saw you on Iron Chef and I wished I can watch a video of you demonstrating how to make Kimchi and today, that wish is granted. Thank you so much!

[@mikechoi1577]

Koreans are so mainstream now. It is crazy. ❤

[@jeanburgin160]

Great tutorial! So many thanks for sharing.

[@Pukkpukkpukk]

I love kimchi and have had different varieties. Healthy

[@chefdlturner9056]

Thank you so much for this recipe. I live in SW Missouri and can not get Kimchi anywhere. I love Kimchi with everything. I eat it by itself for a snack.

[@theprousteffect9717]

Very simple and easy to follow recipe, but with some ingredients that make it extra special. I'm definitely using your recipe when I make kimchi for the first time. I'm obsessed with fermented foods as well, and there's nothing like the taste (and smell) of kimchi. Your recipe doesn't say to rinse the cabbage after salting and letting it sit, but I'm likely going to because most recipes call for rinsing well after the brine.

[@graycain]

I'm Korean, and my mother also cleans and rinses cabbage in salt water. Rinsing with salt water is mainly to disinfect and kill cabbage. Although kimchi is an ancient food, it is very scientific and you need to follow a procedure to ferment it properly. If you put fish oil here, fermenting bacteria enter, and rice flour grass becomes food for fermenting microorganisms. Also, prepared kimchi should be pressed so that it has little contact with air. This prevents other bacteria from multiplying. Also, kimchi cooks quickly if cut and soaked, so it is best not to cut it into small pieces unless you are going to eat it right away. And garlic and ginger suppress the sterilization and reproduction of germs.

[@marissavillanueva9284]

So simple and delicious recipe u made.Yummy

[@alexwinkler8715]

I wish I could eat this kimchi!!!! I had homemade kimchi recently and it blew my mind. I have loved kimchi but homemade kimchi is the best!

[@nowaynoway915]

You make it look so easy! Incredible! I actually want to try this!

[@stephenswanepoel3722]

Kimchi is the Best in the Entire world, I'm in South Africa and I have it with every thing I eat and my Gut bacteria is super thriving, I think it saved my LIFE. The flavors are amazing. Thank you.❤‍🔥

[@edwardkim2511]

My grandmother cooked her owned foods. She never ate fast foods. She made her own KimChee. She lived to 104 years old. Live long and prosper my friend !

[@DuckGuy-1957]

I *_LOVE_* Kimchi! I start a new batch of 'napa' Kimchi about every other week. I really enjoy this traditional method you use, using tiny salted shrimp and quality fish sauce (Red Boat brand is all I use). I salt my cabbage a little different though. Rather than salting between each cabbage layer, I fill my container with very heavy salted water, and let my cabbage soak for around 12 hours. When I can bend the thickest part of the cabbage onto itself without it snapping? It's salted enough, and I don't get water layered between my Kimchi. _(Sometimes I'll have some leftover that got lost in the back of my fridge, and I'll make Kimchi stew! But that's pretty rare because I'm always looking for it)_

[@kikubari]

you made mouth watering 김치, 엄마 김치는 좀 어려운데, 이걸 보면 쉽게 따라 만들 수 있어 좋아요. 😍

[@normawingo5116]

It’s so fun, every person does their kimchi a wee bit different. Nice video. 🙏

[@samrosenberger6781]

Nice! I have been making Kimchi for 5 years now and I thought to look at how you are making it being of Korean decent. Very nice, I'm going to add sour cherry 🍒 instead of plums cause I don't have them on hand.(plums) I never knew the rice flour trick 😅 I am preparing my kitchen now..., leaving my ginger, garlic and apple in fine pieces. Thank you for your energy into showing your traditional way of making Kimchi.💖💞💖 Blessings to you.😇

[@leam1978]

i was worried about the plum extract as well--thank you for the sour cherry recommendation. did it turn out well?

[@chinatownboy7482]

Uncle, you can buy kim chee at Costco. No need to make it.

[@jianshope]

Love it, finally got the recipe i need for longer fermentation. I just added garlic hearts that my family loves.

[@callmezoran]

Great video Esther! Keep up the good work! Could you please consider doing videos on how to throw home-parties with Korea BBQ, hot-pot etc at home - incl. Korean drinking games :)

[@choibites]

yes definitely!

[@chinatownboy7482]

@@choibites 10-8! High 5. I can't wait for the drinking video. I'm not unfamiliar. Growing up, as a little boy, my Dad took me to Korean bars. I was just a kid. For me, the best part was the fist fights.

[@cho7official55]

Fuyoh ! Kimchi is full of flavor !!!

[@neobeasty0pgaming138]

Aunty Esther 😍😍😍😍 just came from uncle nigel's video..... Good to see you, now as a new subscriber 😊😊

[@Ajushi08]

Thanks for sharing the recipe I love your insight of other style kimchis and other ingredients. We’re long lost siblings my last name is Choi too!

[@Zardmak]

This is literally the best kimchi recipe that I've ever seen!

[@Lubsana86]

Really without garlic and radish? Have a look at Maangchi's recipe ;)

[@josuecarrera4037]

I'm here for the Uncle Roger video :D love your videos Auntie Esther

[@Claude_r8]

Been living in mainland Korea my entire life, participated in preparing Kimchi for 8+ years with my grandma who's had 50+ yrs experience, without getting disowned, this woman knows her sh*t. Her kimchi looks f*cking awesome. Most Koreans would love to see some ground garlic in their kimchi, but apart from that she's even more authentic than a lotta Koreans out here.

[@Nagap08]

. Thank you for making this video so simple. I tried to recreate many before but it was confusing. I tried Kimshi for the first time the other day and it was delicious. So thanks to you I'm going to go for my go at it of your recipe. I was successful on the German Sauerkraut 🎉

[@joellontoc3231]

I am definitely going to try to make this. I haven't had good kimchi since my girlfriend from many years ago made it from her grandmother's recipe. I couldn't find anything that compares in the supermarket or restaurants. I hope that I can pull it off. Thanks for sharing your recipe.

[@bmcantrell619]

I am going to try this. I do a pretty good job making Daikon Radish and Carrot kimchi. We like it

[@gunvormagarity-groves8005]

Where did you ferment it? Fridge or at room temperature? Looks delicious!

[@simikhanhossain667]

Hi thank you very very much I want to know before keep them refrigerated how many days I have to keep it outside for fermentation Please let me know

[@MrGekko4life]

Oooh yes delicious! - now ramen please 😀

[@cjworm4706]

Glad to see she has her own channel. Keep up the good videos.

[@Votypeks]

i was looking for Kimchi recipe and i found random video and its AUNTIE ESTHER ! Omg

[@beardzebub6341]

With recipe you do not rinse the cabbage after brining? Also, I noticed there's no garlic in the paste

[@jesipohl6717]

you can also use kombu or shitake dashi in place of water!

[@patriciaflorian4367]

Nice recipe. I will do

[@skyesnow5857]

I really like how you prepare kimchi👍❤️❤️❤️

[@nintendonoob3226]

The cutest chef ever.

[@petergilbert7106]

Wow, this is a great video, I have tried to make Kimchi a number of ways, and generally I add radish as I have seen this as an ingredient in a lot of recipes. I love the rice roux though and will experiment with that next time.

[@Firespirit233]

I'm from Ukraine, we have japanees & korean markets where I usually buy korean kimchi, japanese dashi, miso paste, etc. very good shops with imported products from Japan and Korea

[@Abbygirl918]

I watched tons of Korean shows and I actually picked up the language, Lol.. and in most shows they have kimchi so I decided that I want to try it because it really looks delicious. I bought a jar and oh my God it has so much garlic. My stomach turned. Is there any way of enjoying kimchi without, the extreme Garlic flavor? I would love to know because my stomach turns every time and I can’t enjoy that dish.

[@sassyslevin]

vitamix blenders are sooo good

[@j-riz7513]

Ok, my mouth is watering like crazy 🤤🥬🌶️ 😍

[@CecileSolange]

Was the one month old one fermenting at room temperature or in the fridge?

[@Cosmos-ze1oz]

Wow... seriously excellent cooking skill! She explained how to make kimchi so easily!

[@drcaligar]

Best recipe on kimchi ❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@nfr3653]

Auntie Esther !!!

[@charlottemimi1539]

Thank you x

[@taynararosadeandradematsud4348]

Hi, Did you whashing in the water the cabbage before throw in the souce ?

[@noimnotakpoppfpsheacy2526]

Yes. Remove the salt

[@Skylightatdusk]

Do you have to weigh down the leaves to prevent mold like sauerkraut? Is it fermented at room temperature?

[@yolandarivera6138]

I didn’t difrent, I put of lot a garlic 🧄 i don’t put pears 🍐 because really like spicy 🌶️ so I put more veggies 🥕 onions scallions .

[@csannicolast8444]

Do you rinse off the salt from the cabbage before mixing it with the kimchi paste?

[@alejandroj5249]

Cool video! :) is garlic optional? we tend to use it. By the way, what's the name of old kimchi? Thankssss

[@tyro_in_life]

As far as i am concerned, it's called 'mook eun ji'. In korean you would write 묵은지.

[@Miracle-333]

Anyone know how to ferment? Do you put it in a dark place in the cabinet? What temperature should the house be? What season is best to ferment?

[@namelessone5968]

really hard not to salivate watching this..not gonna lie, I hated the smell of Kimchi the first time yet now it's like aromatherapy to me lol

[@kaosaechao2659]

Hello Beautiful Auntie Esther Thank You For Sharing us Kimchi Recipes it Look Very Delicious i Need To Learn How To Make Kimchi i Love it i'm From Vancouver British Columbia Canada 😁😍😚⚘⚘👍👍👌👏👏💖💖💖💖💖💖💖💖💖💖

[@magdalenakuffel3213]

I just found your channel, looking for a kimchi recipe! I was wondering if you had tips for making kimchi with european ingredients... in Italy it is difficult to find the ingredients that you mention, especially the fish sauses...

[@MTMF.london]

I think you can substitute light soy sauce for the fish sauces - also mash up some tinned anchovies too as they are used in some brands of fish sauce.

[@nadeemkhanftii]

Where can one get the powder to buy in mumbai india or online .. thank you for this video

[@jv4read1]

thanks. Have a merry christmas

[@susanwildermuth9222]

Did you rinse the salt out of the cabbage

[@hecalledmelala]

I was scrolling comments to look for this answer 😬

[@ОленаР]

привет! какой должен быть вес капусты? а то я не поняла ты использовала целый кочан или половину? спасибо за ответ!

[@kellymears8489]

Did you rinse the cabbage after the brine?

[@Aaackermann]

I am pretty sure. Other recipes do this and otherwise it is just too much salt! Rince it well for 2 to 3 times under running cold water.

[@hanzdanielramos8925]

Hello auntie Esther

[@JohnBarbera-m7l]

Could you please tell me if you rinse the salt out of the cabbage after you brine?

[@manangdiane9678]

did you rinse the cabbage after brining it, or left it as is?

[@SnoopyPeanuts-h1q]

You must rinse the cabbage.

[@maxfalconi6995]

I don't know why this is on my feed and why I'm watching it

[@studentscrib07325]

Auntie esther 🥰

[@8triagrammer]

I love that you didn't put sugar in this. I want a taste!!!

[@magicattic]

Ah, she did put a tiny bit of sugar in the rice roux.

[@8triagrammer]

@@magicattic damn it, I hate it when they sneak it in like that

[@coolhandpaulnewman]

Wow, rice flour, who knew? I could never finely grind my rice, and that roux is a perfect way to do it. I definitely am bad at brining... it's my weak point. Did you wash all the salt off of the cabbage? That's something I can't find much info on. Also, I need a huge bowl like that. Making 2 gallons at a time here, and using a regular sized bowl is torture.

[@Tomnickles]

“Even after months your kimchi should stay crunchy”. This is false information because my kimchi only lasts like a week because I eat the crap out of it lol. Great video!

[@Designguidetv]

almost forgot how much I liked it, gotta make again

[@GilaMonster971]

I have never made kimchi but I have made a lot of spicy sauerkraut. Going to make some kimchi this weekend but I’m going to chop it up not in quarter of heads.

[@jakobisahero]

Go Auntie Esther!

[@FARTAN-v1y]

Do you place the bottled kimci in the fridge?

[@k.h.7575]

Did you wash the salt of the cabbage after ? 🙏

[@Aaackermann]

I am pretty sure. Other recipes do this and otherwise it is just too much salt! Rince it well for 2 to 3 times under running cold water.

[@mariaiturrino6693]

You can keep the jar in the pantry no refrigerator?

[@jamesnguyen925]

Is there no garlic in kimchi?

[@choibites]

there is, i accidentally cut it out of the video but it is in the written recipe!

[@jamesnguyen925]

@@choibites thank you

[@theprousteffect9717]

@@choibites did you rinse the cabbage in clean water after brining it?

[@gamereyemd7264]

Where do you keep it to ferment? In the refrigerator? The basement? Under the ground? I need to know!

[@Wasssssuppppppp6869]

I put it in the top lid of the toilet.

[@catylover7566]

Hey I just wanted to know if u washed the the cabbage or u make it with ur own salt

[@marionsutcliffe1119]

Do you rinse the salt off the brined cabbage? Or just drain it?

[@Aaackermann]

You should sorrowly wash the cabbage! This is way to much salt! Its just there to draw the water out of the cabbage.

[@ferdinandhelbing3351]

Uncle Roger right. Auntie Esther perfect woman, best cook and pretty like supermodel. 😘

[@STAY_hey_yeah]

Hey, what can be sub for the plum extract and baby shrimps

[@MTMF.london]

You can leave both out if they are very hard to find.

[@alvinmadrid2601]

Too much UMAMI because of the fish sauces 😍😍😍

[@msprettykawaii950]

Can I put Bagoong instead of mini shrimps? I live in the Philippines and I want to make my own Kimchi

[@Nosrednabocaj]

Has anyone ever made kimchi with salted shrimp paste? How much should I use if substituting for the salted shrimp.

[@ThatBritishHomestead]

I love this, I am making kimchi when my napa cabbage grows!

[@aljerikacamarador3356]

Can I use glutinous rice flour?😊

[@hectorcardenas5561]

No GARLIC!!???

[@TheLpsStarproduction]

I was wondering too...but in the recipe it says 6 garlic cloves :) maybe she just forgot it in the video or they didn't film it

[@Daniella_M]

She also forgot to mention that after brining the cabbage, it needs to be rinsed thoroughly otherwise it will be too salty and you can’t even eat it! I once followed such lacking recipe and threw it all out

[@h_vy]

❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤❤

[@maria-giulianalatini1724]

How did you do the fermentation process? The rest of the recipe looks absolutely spectacular! Can't wait to try!❤❤❤

[@RazaAli-l4z]

She is fucking and scaring you with her voice …

[@montanablake4133]

Hey, I was wondering which area of Korea your grandmother is from? Some of the ingredients and process is a little different from other recipes I've seen so I'm very curious if this is due to the region she grew up in and the local ingredient availabilities. Thanks for responding if you do 💜. 한식을 진짜 좋아해요. 제 김치도 맛있어요 ㅋㅋ.

[@darren-garden]

I'm very surprised you didn't use any garlic in your paste. Almost every recipe I have seen has garlic as a dominant ingredient. Also, no Korean radish, or Daikon? I have just made my first ever batch of Kimchi, and although it's only a week old, it is already tasting amazing. I will give your recipe a try. Thank you.

[@sabrinaheartt8507]

I was missing the garlic also 🤷🏼‍♀️

[@Daniella_M]

Does daikon taste pungent like raw turnips? I just use turnips instead because I never have daikon on hand.

[@darren-garden]

@Daniella_M It tastes a bit like young turnips while they are still sweet. Daikon is not as peppery as turnip, is sweeter and stays crisp even after fermenting. They are so easy to grow too.

[@tranquilnice775]

Kimchi is one of the greatest foods ever.

[@tarzarei4215]

I love esther choi so much

[@brendamiddleton8194]

Fon't forget to rinse the brined cabbage (at least 3x) to remove the salt before saucing it!

[@LetsCook2gether]

Do you store it outside the fridge?