EASY Homemade KIMCHI (No Fuss!)

[@chrisi8605]

2.5 lb nappa cabbage Massage cabbage with 1/2 cup salt, pack it down Cover with enough filtered water to brine, press with dish/plate Brine at room temperature for 1-3 hours Rinse twice with cold water, press to release water Massage spices and ingredients below: 1TBsp sugar 8cloves of grated garlic 2tsp of grated ginger 1 med carrot 1 cup grated Asian pear 5 scallions 6 TBsp Korean red pepper flakes Ferment at room temperature for 24-36 hours.

[@pink_heart_mommy9547]

Thank you! It’s very helpful 👍

[@Val_Cosmos]

Last part- up to 72 hours

[@limbo232]

Thank you so much!!

[@TheMchristofi]

Thank you! So helpful

[@wandaarnt234]

Thank You

[@jennyz4742]

Thank you for sharing and it looks so yummy. Will make it when I get my hands on the hot red pepper. I was trying to write down the ingredients, and thought it'd be helpful to share it here. Rough chop the fresh washed Napa cabbage. (you can leave it whole also). ½ cup sea salt and massage it until all the leaves coated with sea salt. Submerge it with filtered water (just above the leaves of the cabbage.) Then pack it down and put a heavy lid to press it down and cover it with a clean towel. Brine it at room temperature for 2- 2.5 hours. (no more than 6 hours) (eg: put it in the oven rack or anywhere). Mixture: 1 tbsp of sugar 8 cloves of fresh garlic grated 2 tsp of grated fresh ginger root. One sliced medium-large carrot (or radish). One cup of grated Asian pear. Five green onions chopped to 1-inch in length. 6 tbsp Korean red pepper powder or flakes (hot pepper powder). Then rinse the cabbage twice (don’t over rinse it because you need some remaining salt.) Mix everything in the bowl and give it a massage. Put it in a clean jar and then put it in a cool and dark place (eg: cupboard) room temperature for at 24 hours to 72 hours. She left it for 1.5 days. If you like it more fermented, leave it longer in the room temperature. If you like fresher and crunchy kind, put it in the refrigerator earlier to slow the fermentation process. It can last several weeks from the time it’s made.

[@cdoan477]

Thank you for recapping, Jenny! Very much appreciate you taking the time and effort to write it down! :) I can't wait to make my own kimchi.

[@soonsuicidal]

Thank you so much. Excited to try this 🌟

[@futurenurseeli5626]

The sound of that first chop 😍

[@sheyferdinando]

Hi Jennifer, I made your Kimchi recipe today for the second time. You’re absolutely right. Your kimchi recipe is the best yet very easy to follow. I have been buying Kimchi for years. But not anymore thanks to your recipe. You’re a beautiful soul and thank you so much for the recipe. Lots of love from the UK

[@iraliolis518]

Jennifer, I made kimchi last week following your recipe. It came out great! Really delicious. Thanks so much!

[@soonsuicidal]

Hi is this spicy? I have very low tolerance on spicyness? 😭 But this is so tempting to make and taste 🤤

[@lilylebowsky5908]

@@soonsuicidal adjust the spiciness to you, just add much less

[@trishnaartcrafts8601]

Korean do look younger than their age.this is all about healthy diet+good skin care.want to know more from you❤

[@JenniferMyers]

Thank you, but I can assure you that my lifestyle habits are responsible for my health (both inside and out), not the fact that I happen to be half Korean!

[@trishnaartcrafts8601]

@@JenniferMyers 😍😍😍😍

[@JenniferMyers]

All for me?!? You shower me with love. I’m returning mine back to you! ❤️🙏❤️

[@trishnaartcrafts8601]

@@JenniferMyers actually first time I found someone who is very minimalist about makeup and has a good yet simple skin care routine which I can follow easily.I have seen lots of KZbinr who makes this kind of video and has glowing skin but uses lots of products which I absolutely don't like.I don't have that much time to use that much products and also I can't afford them.and I hate putting lots of make up on my face.I just use a foundation a lipstick and a compact powder as make up and nothing else.I found you very simple yet beautiful which earns my trust on you.I love to see your video again and again.and I am already following you.And I am eagerly waiting for your new videos :D

[@JenniferMyers]

You made my day with your comment. It means so much.

[@daybyday2496]

I'm so excited to try this.

[@Chickenmom777]

I’m definitely using this recipe next time

[@lisa10133]

I’m so glad your channel popped up in my feed! I love Kimchi. I can’t wait to make this! I love all your videos.

[@janaromeo6491]

Hey there, I just wanted to comment, that I’ve made this twice. Excellent, Thank you🌞

[@nataliyaandriy2109]

I made kimchi according to your recipe and it turned out amazing! Thank you for sharing it!

[@victoriap4335]

IVE only tried the pre made bottled Kimchi. I will def be trying this. Thank you!

[@krisru9484]

I have been making kimchi for few years now. With time, I modified it to my preference (I love to ad zuccini and bean sprouts). All my friends love it as I do to. The recepie that I learned from they cover nappa with boiling water and wait an hour or too. But I will try your way too. Thank you for sharing

[@sarawang9334]

I followed your recipe and it turn out great even the first time. I’ll make more to share with my friends. Thank you Jennifer!

[@JenniferMyers]

Yes! That's awesome, Sara.

[@WilliamsPinch]

I *LOVE* Kimchi. I lived in K town LA for years and never tried it. I was introduced at a Korean day spa. And now they’re the only place I trust to make it 😩 maybe I’ll try this recipe.

[@daveh013]

My 2 best friends growing up were Korean. -truth they're still my best friends. As a German Italian it was a learning curve, but a curve I'm glad I took. Thier is nothing like home made kimchi

[@MarziaMarzia]

I lived in S Korea for a year and I loved ALL of the food but the kimchi oh man is it yummy! I normally just buy it but I must try making my own using your recipe!

[@nicip79]

Hello Jennifer, i made this recipe and it is delicious! Thank you so much for sharing! Its a recipe that I will continue to make regularly...

[@niamhbyrne4036]

You are inspiring me to be healthier in mind & body 🥰

[@juliahonko]

Hi! Thank you so much for recipe. I really enjoy it. And it takes a little time. Yummy and healthy food!!!

[@tracywofford3384]

NOTHING better than a fresh batch of kimchee!!!!

[@mariemadlenek]

I just found these exact hot pepper flakes on amazon! We only have regular cabbage at the supermarket where i live but i'll definetly order the flakes and try this!

[@dianapiccione7291]

I just bought the ingredients for it I can’t wait I’ve only ever had the store-bought kind

[@norasummers6877]

I love kimchi! I made a while back it was great! You’ve inspired me to make again this time with your recipe💛🧡I like your videos alot, thankyou! You have such a sweet soft demeanour! I want to make bone broth as well! 🙏

[@Discokitty77]

I love kimchi so much, I’m totally trying this. :D

[@fluffyhatesfibro8407]

OMG.. that looks SO good. I will definitely try this as my first attempt at homemade kimchi. Thank you for sharing your recipe Jennifer.

[@vschilling3598]

Yummy! I have made it with my Aunties. So good to make it yourself. The best!! I love to just eat as a snack. Mmm

[@karenl.377]

Thank you so much for sharing your recipe. I have made it recently and it is very delicious!

[@lieutenantpepper2734]

Good lord she can make kimchi as well! What a great woman!

[@dangerousdiva6741]

Thank you! I have been looking for a yummy kimchi recipe!!! I will have to try this soon!!!

[@RayRay-jq8en]

I was at the Asian market and I didnt know which was better for kimchi powder or flake red peper? I'm making my bone broth today.

[@mbz1745]

I also tried your recipe and loved it and agree with you. It's the best I've tasted with the exception of my Harmony's. I'm also Korean. :) Thanks for sharing!

[@yanirmendoza335]

I guess i will go to one of the restaurant to try it looks delicius

[@angelr9686]

I'm gonna try this. Thanks Jennifer!💕

[@spoofsister]

Thanks Jennifer, it may take some time until I make my own Kimchi but I will at once steal your expression „ to macgyver“ something 😁

[@gabrielanataly7081]

I’m gonna try this for sure!!!! Thank you

[@JulienArbor]

I love this because you can control how spicy 🌶 and hot you make it. The commercial brands are usually too hot for me 🥵 and I eat unpasteurized sauerkraut instead. I have a fermentation pot in my Amazon cart for homemade sauerkraut and pickles but it’s nice to now have another option. I also have a kombucha kit in my cart and want to look into making my own yogurt. My partner just got a dehydrator since he grows mushrooms but it also makes homemade granola and jerky. I can then make my favorite yogurt parfaits and will have lots of beneficial bacteria in my diet!

[@wendyheldt9256]

I've been trying Kimchi, a very nice spicy dish. Quite enjoying it 🙏

[@rndmkt]

Thank you for sharing this! Def need this. I'm Indonesian but I like eating kimchi 😁

[@stacybradt6793]

Jen, is this recipe hot spicey? Or medium hotness? It looks soooooo good!! I love your videos!

[@Val_Cosmos]

What a wonderful recipe, thank you Jennifer. One question though, why do you think its good to rinse the cabbage after brining? Why not just drain and mix up with the mixture?

[@JenniferMyers]

It will be too salty if you don't rinse it..

[@game_theory2547]

I just had Korean BBQ the other night. Kimchi is delicious.

[@lisamarie7558]

I have never had kimchi!! Could u tell me how much sugar and garlic and the exact recipe so I could try to make it? Lol.. sorry, I just really wanna make it I love your channel I’ve been suffering from really bad depression and for some reason watching you makes me feel better and more motivated, so ty❤️

[@Embodied.bliss.somatics]

Lisa Marie kimchi is sooo good!! If you don’t get the recipe, definitely get some from the store, it’s good with avocado rice and seaweed wraps 💚💚🙌🏼

[@JenniferMyers]

It depends how many pounds of Napa. For a two-pound head, I use 6-7 cloves of garlic, grated, and about 2 T sugar.

[@SleeplessinOC]

Jennifer Myers 2 tablespoon or teaspoons?

[@JenniferMyers]

@@SleeplessinOC About 1 T per pound of Napa is what I use. The sugar is necessary to provide food for the bacillus (otherwise fermentation will not commence and you will actually get mold - in other words, you'll be growing the "wrong" type of bacteria)! You want bacteria to form, but the probiotic variety - not the kind that could give you food poisoning lol if that makes sense!

[@eqrfgs55]

SleeplessinOC capital T is for tablespoons. Small t is for teaspoons.

[@misshunneebunnie]

Love how simple you make mak kimchi! I am curious as to your preference of not using mochiko paste for your kimchi? I would love to see your kimchi jjigae recipe too! Thanks for sharing! ❤️

[@intelibeauty]

Came back to watch again going to make it now. Xo

[@nisharathee1]

I have stayed in Singapore for 3 years and kimchi rice was my fav dish.

[@JenniferMyers]

I love kimchi with anything. It’s the perfect condiment!

[@Michelle-dm7bh]

Hi Jennifer, love your videos! I just have a quick question about the sugar you added. Is it regular sugar? If so, is there a healthier option you would recommend? I was thinking of using stevia or coconut sugar but not sure if that would mess it up.

[@fortheloveofrottweilers2428]

I am going to try this recipe looks delish! Thanks for sharing. Have a great day!🤗

[@JenniferMyers]

It’s so yummy! Kimchi is delicious and nutritious!

[@TheAmandaStudio]

Hi, thanks for sharing this wonderful recipe. It tastes very similar to a local brand we have "Woori". I made this recipe a month ago, I followed the exact same steps you did in the video, and bought the same jar, the outcome of the flavor was very good. However, two days later after taking some of the Kimchi out of the jar to try (using drying clean utensil), the top layer of Kimchi in the jar started turning black. So I took the black layer out, hoping it would be fine, but very soon later the top layer turned rotten black again. So I ended up ignoring it and forgot about it in the refrigerator. About two weeks later, I took a look at the Kimchi again, the top layer was still black, but it didn't not go further down. The middle and bottom of kimchi is fine, vibrant color just like Kimchi. Can you tell me what's wrong? I would like to make this Kimchi again very soon. Hoping to find out what's the problem to prevent it from happening again. Thank you.

[@um_from_umbridge7285]

I need to get back to making homemade kimchi I'm korean too 😁 I love making it with baby bok choy instead of napa cabbage it's sooo good

[@meriem8054]

Thank you for this amazing video

[@janelogan4242]

Wow I love to eat kimchi!! Thank you so much for sharing your recipe- I only know how to do basic saurkraut (lacto-fermented of coarse). I really love and admire your channel. Thank you for sharing all of your secrets!

[@mathildetorres5042]

I love your cooking videos! So inspiring 😻 I would love it if you do more :))

[@devdiya9615]

What do you recommend instead of sugar?

[@sagittariusgirl2813]

Hi Jennifer, if i lower the amount of chilli powder does it will not affect the taste? I cant tolerate too spicy. Thank you for sharing your videos, Im inspired with your healthy eating habits.

[@karis1119]

I'm not Jennifer, but I have been making kimchi with her recipe since she published this video, and personally find that the 6 Tbsp is quite mild for my tastes, and so it may still be somewhat mild for those who don't like too spicy. That said, maybe the Korean chili flakes I am using are more mild than most (I'm not sure if there are different spice levels sold), but I often adjust the amount of chili flakes depending on how much spice I want, and it turns out great no matter how much I decide to add. It also depends on the size of the cabbage you use. I'd say give it a shot and see how it works for you!

[@PersonaNonGrataGrecia]

It would be very helpful if you could write a list of the ingredients you use, as people that English is not their native language might not understand completely. Thank you

[@piakennedy987]

----- 2.5 lb napa/chinese cabbage 1/2 cup salt ----- mix, pack down add filter water just covering plate to weigh down, cover with tea towel brine at room temp for 1-6 hours rinse 2 times, drain ----- 1 tablespoon sugar 8 clove garlic grated 2 teaspoon ginger grated 1 medium carrot (sliced?) 1 cup asian pear grated 5 scallion/green onion (sliced?) 6 tablespoon korean chilli powder ----- masage spices into cabbage (wear glove) pack into 1/2 gallon clean sterilized jar ferment in cool dark place 24-72 hours then keep in fridge

[@PersonaNonGrataGrecia]

@@piakennedy987 Thank you 😊

[@cherylp7841]

Pia Kennedy thank you for writing out the recipe!!

[@JulienArbor]

@Pia Thank you so much! 💕

[@phyllisgordon6577]

Wow! NO fish saue nor sticky rice paste! Awesome! This is no fuss!

[@melry7885]

I love kimchee😍

[@seanwalker4868]

I love kimchi and eat it quite regularly. I have always bought it though. Your video makes me want to try making it myself. I thought fish sauce was integral to the process, but you didn't add any. Why is that?

[@meanqkie2240]

This is the first kimchi recipe I’ve seen that didn’t include fish sauce of some kind.

[@Smendishraw]

thank you so so much for sharing -

[@JenniferMyers]

You're welcome, Samantha!

[@saltpepper7525]

Can we make it from regular cabbage?

[@fionnaitsradag5152]

I like kimchi. ☺

[@ragnarlothbrok6576]

Wow Jennifer! This looks really really delicious just by looking at it. I will definitely try it. As a matter of fact, I'm gonna get up and prep a jar and go for it right now. 😊 I have 3 questions though, do I have to use the same cabbage that you've used in this recipe? Because this seemed like romaine lettuce to me. Can I use romaine lettuce instead, or cauliflower, or any other vegetable? I love all kinds of vegetables. Now my second question is that do I just leave it in a dark place at room temperature for 3 days, and then start consuming it? Or should I refrigerate it too after 3 days? My last question is about sugar, sorry but I'm not familiar with fermentation. 😅 I adore fermented food, but my mom used to do it, I'm new to it but I would love to do my own. Ok, back to my question, is sugar ok in this recipe? Because I'm a keto person and sugar is not my friend. Thanks a lot for sharing with us Jennifer! I really enjoyed the video. 🙏❤️

[@JenniferMyers]

Hi! The cabbage in the video and what is traditionally used is Napa, it is not Romaine lettuce (although it might look similar). You can ferment pretty much any vegetables you like. For fermentation duration, I often will taste my kimchi along the way to judge when I decide to refrigerate it. My personal sweet spot seems to be around 30 hours. Everyone is going to have a different preference, however. The refrigerator will make not only the taste become more vibrant (that signature kimchi “zing”) but also enhance the crisping effect which adds to the delectable nature!! And the sugar is necessary to feed the bacillus! That IS fermentation. The remaining sugar (carbohydrate) content from it is almost 100% negated in the final product, as what is leftover is simply a natural form of sugar alcohol (which is typically subtracted from overall carbs to yield what’s known as net carbs). Without a food source for the bacteria, the fermentation process will not complete properly. Good luck!!!!

[@ragnarlothbrok6576]

@@JenniferMyers I will use romaine lettuce because that's what I have access to in my city. They don't sell this type of cabbage anywhere here. Alright, I'm gonna go with 30 hours too. Thanks! I'm gonna start now and let you know when my romaine lettuce "modified kimchi" is done.

[@JenniferMyers]

My only concern/hesitation would be that the moisture content of lettuce is perhaps too high and would potentially result in water logged (soggy) messy kimchi. I’ve never used lettuce to make kimchi before; only cabbage. The hardy leaves of cabbage withstand fermentation, whereas I’m uncertain about lettuce having the ideal properties.

[@ragnarlothbrok6576]

@@JenniferMyers You are probably right. I was just thinking about the same issue here. Well, how about regular cabbage? You know, the one that looks like a ball.

[@JenniferMyers]

@@ragnarlothbrok6576 Yes! Standard green cabbage works beautifully (I've made many batches of green cabbage kimchi in the past with great success).

[@Nuumidia]

Thnaks for sharing this video with us 😘

[@JenniferMyers]

My pleasure.

[@shellc83]

I just had kimchi with pho dinner tonight, i eat it weekly. Cool recipe, thanks for sharing

[@exossoo]

It turns me on too! This is so nostalgic, as it remind me of my trip to korea years ago. Does it work with regular cabbage, it is hard for me to find the Korean one here.

[@JenniferMyers]

It absolutely does! I often make it with ordinary green round cabbage . You need to brine it longer due to the thickness of the leaves. But the result is just as yummy and crunchier texture, too, if that’s what you prefer!

[@exossoo]

Jennifer Myers I will start preparing my kimchi then, thanks 💐

[@annh3462]

Nice recipe. :) Can you please tell me how long the Kimchi can be stored in the fridge before it has to be consumed?

[@JenniferMyers]

It will last several weeks (if not longer) from the time it's made. Kimchi continues to ferment under refrigeration, it's just much more gradually compared to room temperature. When the kimchi starts to taste particularly "sour" and fermented, in my family (and most Korean households) we make kimchi jjiggae (stewed) with the remaining kimchi. It's one of my favorite ways to enjoy "old" kimchi. But because of fermentation, kimchi can be kept for a very long time. That is why fermentation began; as a way to preserve food!

[@annh3462]

@@JenniferMyers 🤗

[@chrisi8605]

What should I do if it's too salty because I didn't rinse it out well enough? 😃

[@nabamyaminoona5294]

I really like u so much big siso❤️❤️❤️u r so naturally beautiful and seems like u r very honest for everything ❤️❤️❤️even I like ur all videos..❤️much love from northeast india🥰🥰🥰🥰🥰😘😘😘😘😘😘😘😘😘

[@jihashahid4116]

Hi jennifer.... The hot red peppers u used... Are they really hot n spicy..... I have sibo... Dont know will this be good for me... Coz i have an already overgrowth.... Its so tempting n yummy...

[@lilypartridge5979]

Do you have to use sugar? 💗

[@domimyers5257]

I am jealous ! Your kimchi looks amazingly yummy 😋 I will be making mine tomorrow.

[@JenniferMyers]

Kimchi envy is completely understandable 😂🥰

[@sizzling1453]

How did you slice up the carrots? Like match sticks?

[@violetasw1880]

The lid is put on tightly? It doesn't need air?

[@orgyhepburn2761]

I'd like to see more of what you eat... You said you eat beef heart? How would you prepare that?

[@agnesmarion8161]

I hope it's not too forward of me to say that I believe you are the most interesting person on youtube. Hopefully we'll be seeing you soon!

[@bri3449]

Can you replace the sugar with date sugar?

[@ghizlanederkaoui1172]

Hi jennifer I really love your video they re very helpful Do we really have to put sugar on it? I cut sugar out of my diet Sorry for my bad english!!!

[@amandachristine9286]

Watch the video. She explains why the sugar is so important.

[@OpticCave]

Thank a lot for sharing your authentic recipe! I will definitely try it. I like fermented foods. How long we can keep it fridge?

[@JenniferMyers]

It will keep nicely for a week to up to two weeks - after that period, if I haven’t yet finished it I make kimchi jjigae with whatever is left!

[@OpticCave]

@@JenniferMyers Perfect! Thanks alot. Loving your videos !!! 👍

[@mariabousoulegka8055]

For Greece Europe what about smoked paprika sweet or hot? There no Korean products here.

[@brookehanson7431]

This might be a dumb question but how do you know you get the correct kind of bacteria in the kimchi?

[@funythings]

Oh ı love Kimchi, but ı did not know how to do it, ı thought it would take longer to ferment, Im doing it tomorrow.

[@wendyheldt9256]

How does it taste Jennifer? And do you eat it alone or as a side? :)

[@JenniferMyers]

Sour, spicy, and fermented taste...tangy-like. And crunchy, very refreshing texture like a pickle. I eat it all ways - Koreans, we don't need an excuse to eat kimchi...kimchi on everything lol

[@wendyheldt9256]

@@JenniferMyers Yum! I'll definetly try to make it one day. Seems very healthy. Thanks ♡ :)

[@WilliamsPinch]

You should try it with Ramen (just for familiarity’s sake) it’s great!

[@natashaelaine972]

any way to make kimchi not spicy??

[@theonlychild4719]

Can I use normal cabbage?

[@JenniferMyers]

Yes!

[@theonlychild4719]

@@JenniferMyers thank you 😍

[@sc3858]

Can I blend allspices together in a blender?

[@joshhenderson4382]

How can you make it without the red sauce I do but the Red sauce does not agree with me at all

[@BartekKowalski-qi4rj]

👍👍👍

[@joshhenderson4382]

Can I do a video with out the red please

[@mgeller3266]

Can we make it with normal cabbage napa cabbage. Not available in my country

[@JenniferMyers]

Yes you can. I often do and it’s delicious.

[@magdalena.slavova]

Can it be made without sugar?

[@jenniferschepens5015]

Can you make it without sugar?

[@JenniferMyers]

The sugar is what feeds the bacteria and produces fermentation (the bacteria require food).

[@jenniferschepens5015]

@@JenniferMyers Is it that healthy if it has white sugar in it?

[@gurtsova]

In Bulgaria we dont have this type of cabbage. We have another sort, but my question is - does the cabbage matters ? And if yes, which particular types of it

[@JenniferMyers]

You can use green cabbage and even purple--I often do.

[@boutainaelyousfi6448]

Hey jen ! do you think this recipee could work with regular cabbage ? I am from morocco and we don't have Nappa around :/ . Same for the korean hot pepper powder? Won't any good quality hot pepper powder suit the recipe?

[@JenniferMyers]

I use green and purple cabbage all the time! It totally works, and it's delicious and crunchier, too.

[@boutainaelyousfi6448]

@わからない thank you

[@boutainaelyousfi6448]

@@JenniferMyers thank you

[@갓츄-k9d]

헐 김치를 만드신다구요? ㅎㅎ 한국분이신가요? b

[@blue3374]

네 ㅎㅎ 이분 어머니가 한국분이에요

[@mp7140]

What if we don't have Korean pear, can be European pear?

[@karenkayedizon]

how long is the shelf life?

[@carolinebergron953]

I don’t know if I got the wrong kind of Korean red pepper flakes but it’s way too spicy… I’ll cut back to 3 tablespoons!

[@heidioerlemans8333]

What does kimchi taste like. Can you sort of describe it.

[@JenniferMyers]

It is sour tasting (similar to pickles but no dill flavor of course) and also has a distinctive spicy flavor with garlic and ginger and there is zingy quality due to the fermented aspect. That is the part some people describe as “funky” tasting. I love it. The texture is crisp and refreshing. It’s so delicious.