Homemade Kimchi- Start to finish- Trader Joe's/store-bought Kimchi comparison

Link to original recipe:
www.drkarensle...
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Contents of this video
00:00 - Intro
00:15- Acquiring supplies
01:21 - Getting started
01:47 -Ingredients
02:17 - Preparing the cabbage
03:40 - Preparing the seasoning
08:25 - Rinsing the cabbage
08:56 - Mixing & Jarring
11:39 - Post fermenting
13:26 - Comparing the kimchi
15:16 -Conclusions
#cooking #homemadefood #kimchi #firstimekimchi #vlog #food

[@smarti773]

As a Korean athlete, I really appreciate other non Korean people brave enough to endure our flagship foods. Great job and thanks for sharing our culture 🥳

[@andreiarca3024]

Brave enough? Whoever doesn't like kimchi can go straight to hell.

[@jons9239]

@@andreiarca3024 I must be in hell because I'm not touching that stuff.

[@edel2433]

Comer perro es sano 🥵🥵😈😈

[@dragonmaster9577]

what does being an athlete have to do with eating kimchi lmao

[@dustinwheat4096]

Kimchi's great, but i know a lot of people that are put off by the smell

[@Tashiv]

Who needs years of culinary school when you have Beef teaching you herself.

[@theleanbeefpatty]

clearly where the real lessons are 😬😅😂

[@manonfire215]

@@theleanbeefpatty hey the lessons aren't in the kimchi's we make, but the pickle jars will find along the way ❤️

[@andrewdreestrada8459]

@@theleanbeefpatty i will be bigger then my inspiration one day I will overcome true power

[@despertadeconsisencia]

Yeah men kkkk

[@alphakilo11]

Kimchee forever

[@andymofoincross]

If you use freshly peeled garlic as opposed to pre-peeled it makes a world of difference in strength and quality of flavor. It might be a pain in the ass but the difference in flavor is well worth the effort imo

[@JayanthvarmaB]

I agree, freshly peeled garlic are more potent. Also, if one's blending the garlic cloves in the blender/mixer then the one doesn't need to peel the layers. I just remove the outer husk and throw the cloves in the mixer, thus removing the hassle of peeling them.

[@sushiter]

It's piss easy to peel garlic. Just press a glove on a hard surface and it will be mostly peeled, it takes like 5 seconds to peel it.

[@JayanthvarmaB]

@@sushiter I do it the same way and it's easy this way. But some cloves can be a pain to peel even this way. Depends on the ones you buy. And "Andymofoincross" might be talking about the hard-to-peel ones.

[@kenshin1368]

I'm sure people have already mentioned it but I think you might be confusing shallots and scallions (green onions). Shallots are the small, oval onions that look like smaller, lighter in color, red onions. They have a fairly mild taste and are great in pan sauces. Scallions are the green onions with small white bulbs that are used all over Asia. Love to see how much you're blowing up. Keep it up and have fun!

[@poika22]

Shallots and scallions taste pretty much the same and can be freely interchanged. Especially in a dish like this.

[@Riley-zw6tw]

" I heard it's terrible so I Need to try it " lmao i love you

[@theleanbeefpatty]

i think the girl was gatekeeping them ong! it was soo good. weird packaging but delicious bev

[@smashingtheadam]

These wholesome videos of you just kinda bebopping through life and stuff always put such a smile on my face. Thanks for providing such uplifting content!

[@dragonmaster9577]

boomer

[@smashingtheadam]

@@dragonmaster9577 I'm a millennial. I just appreciate wholesome content. Which you could apparently use more of.

[@emmamix]

Patty next time don't throw the bottom of the cabbage away! You can set it butt-down on a ✨ M O I S T ✨ paper towel on a plate/open container and after a few days it'll start to regrow from the heart--then you can pull off the outer excess parts, stick it in a pot, and have your very own cabbage right at home, no need to buy ever again! 🥰👍🏽

[@gionsina7373]

Cabbage independence

[@nathanielbravethunder8895]

That's such a life hack hell yeah

[@nathanielbravethunder8895]

Thank you for sharing that's really cool

[@truthdefrag]

Become UNGOVERNABLE !

[@BODYBUILDERS_AGAINST_FEMINISM]

Getting one up on Big Cabbage, I like it

[@soyellowsoviolent]

Korean here. Honestly, it's so much work making Kimchi at home, so kudos to that. It requires so many ingredients and I think it requires so many reps to figure out the perfect ratio... but hey here are some tips(maybe) 1. Choripdong is TRASH. Everything they put out are repackaged ingredients. the lowest of the low 2. Korean fish sauce pls. I'm not a professional chef, but I made enough Kimchi to know that every Asians have their own version fish sauce and they all taste different. 3. Sugar is underrated for Kimchi. You often see Asian households mixing in some Sprite to add sweetness to the sauce. Asian Pear adds subtle sweet flavor that ferments nicely. I don't know how to explain it, but it's NICE. Pear = good Sprite = Good. 4. MSG or beef stock upgrade kimchi by at least 2 power levels. 5. I see you are not making rice starch, but I think it is essential... might be nice to experiment with it if it's not too much for you. 6. You need daikon. daikon is just as important as cabbage. 7. experiment. we put in plethora of raw seafood in there and it's *chef's kiss*. Oyster and Octopus are very common ingredients. btw, my favorite kimchi is Chives Kimchi. It's so simple to make and the mouth feel is amazing. GL

[@aaronbest1748]

Fellow Korean. Was appalled to see no daikon.

[@robe4314]

You deserve a proper Chef's Knife for cutting vegetables. Makes things a lot easier and requires less force since they're bigger which makes it a lot safer as well. Love this video!!!

[@ErenYeager-bz5jo]

I delayed my appendix surgery to watch Patty's new vid

[@theleanbeefpatty]

oh no 😳

[@KimDongMin_777]

It's amazing that you make your own kimchi and eat it(In Korea, it is common to make kimchi yourself). And I'm glad the kimchi was made deliciously. Then please continue to show us good videos! 😊👍

[@afiffathannur4718]

8:11 it looks a lot like chives(specifically like garlic chives), but it still gives similar notes to spring onion (which is actually used alot in kimchi), and shallot is smaller version of onion and purple in color and sometimes sweeter too(not as sweet as Vidalia onion) that used alot in south Asian cooking

[@KnowledgeOnRoses]

Girl I was literally bing watching your videos and this came up ✨✨ Love u! 💕

[@theleanbeefpatty]

😯💕💕

[@Riley-zw6tw]

I love your vlogs they made my day better thank you

[@theleanbeefpatty]

thanks

[@georgebabus2030]

I could be wrong but I believe that shallots are like a small onion. Whereas scallions (or green onions) are acrid green stocks with white bulbs on the bottom.

[@georgebabus2030]

Also if you're vegan and don't want to use fish sauce maybe try soy sauce

[@aaronbest1748]

Shallots are like a onion/garlic hybrid. Smaller and twice as potent.

[@blackfist3517]

Patty's not only JoJo poses, she also educates and entertains.

[@phovis1694]

02:48 you can slice the heart into pieces and make it into kimchi. It feels like a part of a white radish.

[@writtenwisely]

Duk-bokki is amazing! Also glad that your market doesn't overcharge for it! I've seen "Asian Restaurants" trying to charge $8 for it...it's cheap Korean street food...

[@nathanielbravethunder8895]

I love how your content is not just gym workouts and were learning about kimchi. I literally said "okay, teach me about kimchi", and the intro literally explained what kimchi was. I was befuzzled I was like wow, did you hear what i said, lmao. Keep up your amazing content, love you patty!

[@chrisaoo935]

Bro, this video is awesome. I am loving to see how good you can make your videos, from gym vlogs to freaking cooking documentaries. KEEP IT UP PATTY. Loved the chill vibes in this one tho 💯💯💯

[@LizrdWizrd19]

6:40 the forbidden protein shake

[@silvergryffin751]

I have some crackers, rinsed can of sardines and kimichi for my post workout meal. It's so filling for me. My dog loves the sardines but my sisters dog loves the kimichi also. I understand that onion is bad for dogs. She will give intense eye contact 👁👁for spicy or white kimichi. (she does not get it every time, once a week, and when she does we make sure she gets cabbage) She is so weird, makes us laugh. Also save the bottom of the cabbage for bone broth (I have been drinking bone broth during workouts, just make a frozen bag of veggie scraps, peels, ends, ect. Same tip about bones separated by type chicken, beef, or pig. Love the video.

[@scottmurphy3896]

Entertaining, informative, healthy! Absolute Master at your craft with a relentless work ethic. Love it!

[@hiramkamalu384]

We have an H-Mart where we live. I didn't know they were a chain. Will definitely try to make my own Kimchi now!

[@c___c4681]

I love these vids so much!!! Keep at it! (Also pls do more q and A's OR NOT whatever works for you :DD)

[@kaytlynhui7240]

A tip for the bottom of the cabbage you can cut it up in smaller pieces and saute them in a pan and season. They might be more fibrous but it's safe to eat:)

[@jimlucas0]

Had to buy kimchi the other day for a recipe and was shocked to see how much it cost, because the ingredients are so cheap. Your video came just in time! Gonna make some myself now. Love these type of videos!

[@samfunfun646]

usually the best bet is to buy it from a local Korean restaurant, the good ones make their own and usually will sell it seperately

[@jimlucas0]

@@samfunfun646 closest one is probably 30 miles away :/

[@michelsongutierrez4220]

your youtube uploads always make my day!

[@chinothepony]

I cannot live without kimchi for long... for some reason! Very addicted and in need of it, often. Many many heart containers to you for your homemade recipe!

[@demianibanez9686]

my sister is hard of hearing and I really appreciate that the videos have subtitles so I can share them with her, you are the best

[@dublagensquestionaveis6377]

6:41 Patty's facial expression: "I'm smelling death!" Patty: "It's perfect.🥰"

[@tysonspencer8933]

these beats got me feeling chill and good

[@yaroslavkozin3049]

I kid you not, I just finished a batch and your video comes up!!!

[@theleanbeefpatty]

must be a sign 😯

[@jeahernandez6159]

Thanks Patty! I've heard good things about kimchi, maybe I'll try to make my own. I drink diluted apple cider vinegar, I don't use balsamic 'cause it's a big word for Elmo.

[@JayanthvarmaB]

I heard that the unsubmerged parts can lead to unhealthy fungus and bacterial growth in the jar and sometimes ends up unedible, too. I used weights to submerge the top parts when I fermented vegetables. I suggest you to do the same, just to be on the safe side.

[@johhan4216]

cool video bro pretty chillin

[@myth1462]

Great vid as always also super editing 👌

[@theleanbeefpatty]

ty

[@mehmet4436]

1:10 Best laugh ever :)

[@rockyiioo]

Mehmet ne yapıyorsun gardaşım

[@DebzLife]

Thanks for the timestamp, i can use it in my edit 😈

[@trains4nothng]

i love the sound track.

[@theleanbeefpatty]

thank you!!! youtube put up quite the fight over it >.< (had to change it like 5times)

[@trains4nothng]

@@theleanbeefpatty well thank you for making it, if i make kimchi i will name the batch patty.

[@eggplant9277]

the green dudes look like garlic chives (buchu in korean) to me. i love them in kimchi! i like using some raw honey in the paste for an extra layer of flavour. the sweetness will ferment away over time fresh garlic that isn't already peeled will taste way better for your next batch your jars look great n__n try making kimchi from any and every vegetable you can think of! - professional pickler & long-time home kimchi maker

[@Moi_81]

Thanks for the tip!

[@Aatell764]

I love that you have your shirt tucked in, I'm the only person I know who tucks their shirt in. I got to try kimchi I've heard alot about it, interesting video.

[@floortroll]

Hey girly, I’ve been on the edge of deciding to get into making fermented food for a year or so now, and this video has inspired me to start! Thanks!!

[@npmagtoto5939]

Started following you on your IG a while back, love to see you uploading and showing your personality!

[@BangBrosLLC]

H Mart was goated when i lived in washington, the imported ramen was my ting when i went to it

[@desolatepoet2145]

That cutting board and knife duo needs to be upgraded. This woman needs more subscribers so we can get a Kitchen upgrade. 7 years of Food service and I've never seen anyone use a pairing knife instead of a chef's knife. That's because she probably doesn't have one. Dear Ms.Patty, if you need links tips or sources for quality kitchen equipment feel free to reach out. This was a quality kimchi take and does more justice to authentic oriental cuisine then most oriental people do for their own cuisine. Cooking and meal prep is the biggest part of a healthy physique so more of this content would be Huge! You're absolutely stunning and beautiful on top of the hard work you obviously put into both your physique as well as your content. Please avoid burnout, you know from the Gains you put on that your rest days are as important as your press days, treat your content as if it also needs rest days.

[@anthonystranghoener611]

you are an absolute bad ass, kimchi is no easy feat. I have followed you since your channel had 3 videos. This video earned a sub

[@Iamthevoids]

More chef beefy please, twas worth the wait.

[@peege9000]

I've never made kimchi but I've made lots of sauerkraut. I would not recommend adding vinegar but let it ferment longer on the counter until you get the desired level of fermentation and acidity.

[@user-rh3wy3hh9f]

This is pure serotonin, love it!

[@zaccarrot5674]

Butt/core of a cabbage is good what i would recommend is clean it by cutting into small chunks let it sit in a large bowl of water, leave it for a day you will notice the water go a little dark change water again or eat it raw. Cabbage and fennel are very good fibre sources helps you poop better. granted taste isn't the greatest but will help plenty A shame it's been thrown out but hope this helps for next time Btw loving these vids good positive vibes

[@NarutoUzumaki-qb7pf]

Yooooo - the goat posted! This looks like a good way to relax after a long ass day at school Thanks Beef

[@flyingtuna1058]

patty please keep doing recipes like this, it was really fun EHE

[@jimbones5621]

Throw a damp towel under the cutting board to keep it from sliding, less dangerous. Also a chef knife is a great addition for chopping those veggies.

[@NoNeed2DXD]

I could watch you cooking or just talkin all day long while I do my stuff, the longer the video the better, keep the good work

[@keiffactory]

Love the appreciation that Kimchi is getting globally!

[@1JesusAdam1]

You should try bokchoy kimchi, probably one of my favorite kimchis out there! ☺️

[@monkeychicken27]

Ooh that sounds good! Thank you. Win for the comment section!

[@suppamexican6687]

The san andreas music always be a vibe, anyways stumbled across your channel through the recommended. You got a pure vibe and soul and yo vids are so laid back and chill. Keep doing your thing!🐉

[@theleanbeefpatty]

thank you kindly 🙏🙏

[@suppamexican6687]

@@theleanbeefpatty You respond too, that’s dope, and your welcome, keep doing you, have a great rest of your evening!

[@riffnastyhubanks5714]

Saving this video for future fermentation purposes. Thank you so much lean beef patty for your knowledge

[@soleggiata_9727]

this is possibly the most relaxing video ive ever watched

[@elijahramirez2017]

Tip for the core: I have made veggie stock with it if you mix it with other veggie scraps like onion ends and things like that

[@lucasisom]

LESGOOOO, PATTY VIDEO!!!

[@ianglass9426]

This is one of your better videos. Cooking and exercise go together well.

[@kylierussell8117]

Love all your videos and your vibe is on point! Hope you’re well! X

[@chevyc10er63]

I love how calm you were about possibly becoming worm grubber, nice.

[@rilikandzepton]

Ur vids are a breath of fresh air to gym vlogging

[@romulo.silveira]

Didn't know you were vlogging, and I think it's amazing! I love to see the chill, sweet and nerdy personality behind all those muscles. I laugh my ass off at the "DELICIOSO" part followed by you showcasing the carrot (@6:53)! Also, thanks for the cool recipe!

[@Tattersail]

Great timing on the video. There's a sale on pickle jars here next week.

[@atsx975]

wth a relatebale and reasonable person on the internet.

[@Lexeh123]

As a Korean fan, im shook by the lack of porridge, the chopping of the cabbage itself and the bravery to go without gloves omg. And a tip for next time, dont chop the cabbage into 1 inch pieces, leave it halved with that bottom butt you threw out! It ferments nicely and lasts longer that way :) EDIT: I saw that the recipe is for mak-kimchi, which is great but :o IMO longer lasting and prepared kimchi >>> quick kimchi, only because the mak-kimchi will ferment faster and be needed for soups/cooked into foods instead of daily meals! Kimchi is a product of love and I'm happy to see you attempt for the first time!!!!!

[@dekuhero6845]

You motivate me to better myself everyday. Thanks Patty

[@alessandromasini7697]

Just want to point out that fermented foods are the safest types of foods. You don't have to throw away the outer leaves either, they are actually the most nutrient dense ones since they have been more in contact with sunlight, as you can tell by the color, just wash the dirt off. The bacteria you promote competes with patogens, lowering the risk for infections/contaminations. Its only a problem with boiled foods like homemade jams, or vegetables in oil.

[@KimCaceresPhotography]

Keep Going Patty

[@scud9999]

It's very interesting that the way She approaches the ingredients and mechanics.

[@fabiancamargo5545]

Thank you once again for your videos! :D they are amazing! you always make me laugh! Your energy and personality is beautiful

[@eliotoutain1977]

subtitles are appreciated ! thanks a lot

[@antoinelajoie-cote7306]

You are the reason i started to train myself !! Thank you !!

[@luketangi4070]

Thanks hun, you got me into eating cottage cheese I have it everyday it adds to my protein daily intake

[@lionunderfire9824]

I could literally watch this all day

[@PG_SiroTama]

I've made sauerkraut before, but I've never made kimchi. Looks healthy and delicious.Fermented foods are good for your gut!

[@greensquall2264]

For small batch fermentation, I find 2 teaspoons of salt per pound of vegetables is perfect.

[@isaachayes2379]

I could watch you do any type of content this was an awesome video

[@saterdei]

A cooking video, nice! Generally speaking, pickled stuff is submerged in vinegar or brine, so yeah some vinegar would probably go a long way. Curiously I hate vinegar, but love pickles...

[@ivegyattocomment]

knew LBP from tiktok, blew up at one point. now has YT videos and making kimchi? 2 of the best thing combined

[@randallsunderland4331]

As a chef use mason jars or some kind of air tight lid for the fermentation stage, and let it sit for four days to one week, burping after the second day then everyday once a day till the week is up. That’s my suggestion.

[@gonkillua14]

Love your video’s. they always put me in a silly goofy mood

[@Freezmaz]

Fermenting is one of my favourite things to do. And it's pretty easy

[@bwcarter921]

I watched from beginning to end.👍🏾❤❤❤

[@Parr.paints]

The music made this video a whole mood haha loved it

[@lenemariakowalczyk9777]

Nice🤩 I also ferment at home - milk and vegetables. Haven’t tried kimchi, but what a good idea. It looks really yummy.

[@WaldoKrayt]

0:36 ah yes, i do love me some "this" aswell lmao, love your vids keep it up!

[@james2211]

Awesome video, you put in a lot of effort into it and it shows! SFX are better timed in this one.

[@GenZCansado]

The excitement on Patty's face when it actually blended well.

[@Tashiv]

Those are challots btw.

[@alfonsolopez5250]

cucumber kimchi is where it’s at

[@thordallimdecaladai922]

Store bought usually has vinegar instead of salt ferment..to increase shelf life

[@FadedImage]

such a gremlin lmao love it

[@dannythefriendlycactus3274]

I hope you'll do more cooking vlogs, this is fun!

[@zura_xd2499]

The way beef slapped the cabbage (beautiful)

[@krisskitchen9712]

I love all your videos, keep it up :D

[@daltonblack4773]

Hey patty I’ve commented on a lot of your TikTok’s some thirsty words😂 but just wanted to say it’s dope your putting a positive image of gyms forward and overall physical health sometimes It feels too serious at my gyms but you got a chill vibe it seems idk tbh just ranting😭 have a good day