Homemade Kimchi The Easy Authentic Way

[@qumran4210]

I am Korean and this recipe is the best foreign kimchi video I have ever seen, the best and perfect Korean kimchi recipe and it is like my Korean grandmother made it… I want to compliment it for being really great… Subscribe as soon as I see it,,,

[@BludgeonOfMatch]

I have seen a few videos where creators advise to not 'bruise' the cabbage but rather salt it and wait patiently for it to lose the liquid. Can you tell me what is the difference please? I love kimchi but never made it successfully.

[@PantsDownApronsOn]

@BludgeonOfMatch cutting it up and bruising it makes it quicker and more manageable as well as more surface area for the sauce(the actual tasty part) to stick to. Once fermented the texture is the same given that the ferment did not go much above room temp. Warmer temp makes stuff not crunchy and produce bad flavors. Room temp or slightly below is great. Traditionally the cabbage is salted whole and not cut apart. Looks cool but it’s a pain working with it and getting a bit of kimchi to eat)

[@thebhn]

Just put this on the counter to ferment. It already tastes delicious. And you're always so fun to watch! I enjoyed my half of an Asian pear as a bonus. :D Thank you for the julienne instructions, I didn't do too badly! We used a tablespoon of the little baby shrimp with the beady eyes instead of paste, and a tablespoon of anchovy paste for the fish sauce. Still the same ingredients just a little less processed I guess, but easier for us to find.

[@balazslovenberg]

nice touch with the pear there

[@Odisseu_AOE]

I will have to make my own Kimchi one of these days…

[@YT-to6ok]

Can you leave out the glutinous rice part? I have gluten allergy Thanks.

[@PantsDownApronsOn]

It’s just the name. Referring to it being sticky. There’s no gluten in it.

[@YT-to6ok]

@PantsDownApronsOn thank you so much, making this today 😋😋😋

[@joecandy6490]

I must admit i don’t like kimchi… but i love the videos from pants down… keep ‘em coming 👍

[@chip308]

Shit we need for this 😊 Nappa Cabbage Sea or rock salt Sugar Glutinous rice flour Onion Ginger Garlic Fish sauce Shrimp paste Asian pear Gochugaru Carrot Daikon Spring onions Gloves Sterilised glass conditioner Date label Store for 3 months Enjoy

[@HealthyDisrespectforAuthority]

Many many years ago, when one of my sisters went on one of her many elimination diets, one of the things she allowed herself was some concoction using a diakon. She put whatever it was in the refrigerator over night and in the morning, when dad opened the fridge for cream for his coffee, the fragrance of death hit him in the face.. his, crack of early, loud instructions were for her to bury it in the back yard...peppered with various descriptive words and phrases. the whole house reeked that day. That is my only experience with daikon radish. I can still smell it. ~shivers~

[@AKBoostBBQ]

Very nice!

[@deberahkearns3843]

What's the minimum amount of gochugaru you can use???

[@PantsDownApronsOn]

Half what I used. It’s not very spicy though, but important for the color and flavor.

[@gregh5061]

Fish sauce substitute? We don't have that here in India

[@PantsDownApronsOn]

Just do soy sauce

[@Nocure92]

It's a bit different, but worchestershire sauce has a bit of that fishy pungent taste too.

[@Rebeccaguyver]

What if no Asan pear?

[@PantsDownApronsOn]

Nothing bad

[@ofdreamsandbooks6897]

You can use an apple:)

[@lindaclark6148]

I have to wear gloves to mix it, but then I'm gonna EAT IT? Good heavens! 😀

[@PantsDownApronsOn]

True that is quite funny when you think about it))

[@yellowgerbie]

“Nobody likes a crusty, funky rim” 😂😂😂

[@Macrogue65]

"No one appreciates a crusty rim". Amen to that.

[@verymuchmorelikely5983]

🎉

[@thomasfrisby3756]

Personally I’d have done twice the cabbage for that much sauce

[@veronikakalashnikova4605]

Have anybody tried kimchi with such an amount of chili flakes? I just feel that it is going to be too spicy for me.

[@PantsDownApronsOn]

You can simply reduce it to half although, gochuguru is not insanely hot. 🥵

[@veronikakalashnikova4605]

@@PantsDownApronsOn thank you for advice. Can you recommend where to buy gochugaru?

[@PantsDownApronsOn]

Which country are you based?

[@veronikakalashnikova4605]

@@PantsDownApronsOn UK, Scotland

[@PantsDownApronsOn]

@veronikakalashnikova4605 amzn.to/4a9MCjO

[@heatherdashrae2]

Vegetarian kimchi

[@Nocure92]

I wanted that glove to inflate to a middle finger so bad

[@PantsDownApronsOn]

Believe me. Me too. )

[@Nocure92]

@@PantsDownApronsOn You gotta tape the other fingers down for your next ferment 😂

[@Bowlingmania1111]

Not even close.

[@PantsDownApronsOn]

Well well… the kimchi police shows up 👮🚓