Fancy Kimchi-not your average cabbage 🥬 | Hawaii’s Pickle Lady

July 18, 2020
Speciality kim chee not many people know about. Contents include: daikon, carrot, and apple. This gives it texture and gentle sweetness. This is a type of fermented cabbage with probiotic qualities. It helps to boost the immune system and promotes intestinal wellness.
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Mahalo and thanks for watching!

[@Spongebathe830]

fish sauce and brine shrimp. it's legit!

[@leilasolis6563]

Nice video love tho thumbnail! 👍🏻

[@sandrachun972]

Love the way you're very specific about why you do things the way you do

[@austingill9657]

Great editing 👌🏼👌🏼👍🏼

[@lovefam8426]

I have never used shrimp before maybe I will try

[@robinroselanibob9513]

Just made this this weekend. Most of it is already gone! I used Fuji apples. It really adds to the complexity. Takes away some of the strong cabbage and turnip taste.

[@HawaiisPickleLady]

Good for you.Keep cooking.

[@SkeptLite]

Enjoy the cat’s meow at the end!

[@markmasaki1480]

GIANT Cabbage.

[@cyann410]

I have never used carrots or shrimp or apples. I am surprised this recipe does not have any ginger root. For that size cabbage, I use about 2-3 cups of sliced Dixon and 2-3 cups of green onions. I have just started using ginger in it, and I quite like it.

[@HawaiisPickleLady]

There are so many variations. Make it according to your taste.

[@juslearnen5026]

Could you use regular cabbage Pickle Lady?

[@HawaiisPickleLady]

Yes, you can substitute head cabbage.

[@GiantJalapeno]

Can I use shrimp paste instead of salted shrimp I understand shrimp paste would need less than the salted shrimp

[@HawaiisPickleLady]

Never tried but try experimenting and let me know.

[@stormshadowctf]

Cab you sub dried shrimp instead?

[@HawaiisPickleLady]

Not the same.

[@ahiopohakuloa]

Do you need to set aside to ferment? If so how long?

[@HawaiisPickleLady]

I usually refrigerate it right away as I like it fresh. But some will leave it at room temperature a day or two. But be careful, leave space in the top and don't cap tight as the fermentation will cause it to rise. Keep a shallow bowl under to contain the mess. Koreans never throw away sour kim chee even if its been in the fridge for several weeks. They make stew, soup or fried rice.

[@xClaudiaOctaviax]

ends abruptly, what next? fermentation? bury it in the yard?

[@HawaiisPickleLady]

I like it fresh but some like it fermented a few days. Never throw it away, even if it has been a few weeks in the frig, never spoils because of the salt. You can make kim chee stew, soup or fried rice or even with an omelet.