How To Make Kimchi At Home...Easy Mode

[@timothylee958]

My Korean mom reacted to this video and she loved it! You know you’ve done the recipe well when a Korean woman approves of it.

[@DramaticHeart]

What do you mean Korean Mom? Do you even have mom who's from any other country also? (Well, I just said it in fun, don't take it seriously)

[@timothylee958]

@@DramaticHeart hahahahaa so funny I’m laughing

[@cbetnochka]

Nice!!!!

[@kleecake6635]

Good to know, thanks for sharing!

[@whoisalken]

@@DramaticHeart cringe

[@Mlleoko]

I am Korean and i think a majority of a Korean younger generation like myself, dont know how to make kimchi. So this is Wow! Thanks for cherishing my culture♥ love your videos a lot!!!

[@samodave]

So adorbs!

[@WillACarpenter]

And my gastrointestinal health thanks your culture immensely! Fermented foods help me be a human! (and I've come to adore these living foods!)

[@michellehiemstra3041]

@@WillACarpenter same.. got to have fermented foods for my gut.

[@SeeonX]

What does it go with rice? Anything else?

[@WillACarpenter]

@@SeeonX by itself as a side dish, mixed in with other foods... It's fermented cabbage, think of it similar to pickled artichokes or something

[@Bbbbbbo8856]

This is the most proper kimchi tutorial done by a non-Korean person I've ever seen. By the way, you can eat the freshly made kimchi right away. Korean people usually make enormous amount of kimchi at a time and they enjoy the fresh kimchi with some food. It goes really well with 'bossam' which is boiled pork.

[@JoshuaWeissman]

Hey, I take that as a huge compliment. Thank you so much!

[@WillACarpenter]

When I next make a batch I'll try this! I'll have to figure out which of my pork dishes makes the best analog. Thank you for the cultural inside scoop, the beauty of the internet melting pot

[@michellehiemstra3041]

I love fresh kimchi with pork but the boiled pork is textually difficult for me. I would suggest having roasted pork instead.. but it is a lot of chew against those veggies.. oh.. sammies with kimchee, pork kinda like a bahn mi.

[@markhall7646]

I can understand how kimchi would go together with the pork. I usually add slaw to pulled pork so I'll try the kimchi with boiled pork.

[@markhall7646]

Fat Earther I’m a meataterian so I’ll just add a generous dollop of kimchi.

[@jeepjen34]

Looks good! A tip for newbies; the spice level of the chili flakes varies from brand to brand, so ask the store before purchasing. Another tip is, push the kimchi down as you fill the jar, not after it is full.

[@xXbatzeXx]

Does it matter if those are specifically Korean chilli flake's?

[@speckspatz42]

@@xXbatzeXx yes if u use others you will die!

[@PackedupSmokedup]

@@xXbatzeXxgochugaru is preferable, but it should taste ok w a non-korean chili flake

[@SamuelButts]

I did buy some gochugaru, it has a much more rich colour than my other chilli flakes, probably if you toasted and blended a dried chilli you could make something better?

[@lasdfghjk621]

@@xXbatzeXx no

[@trixiepickle8779]

I've just made my first batch, and I am in love with it. I waited 7 days and today I tasted it. Crunchy, sweet, salty and very spicy. Epic. Already thinking of uses for it. I couldn't get a white radish so used a black one, lovely crunchy texture. Marvellous, thank you so much for this.

[@MaerdYsatnaf]

This is more Geotjori style of kimchi, or “quick/instant” kimchi. Typically whole cabbage or even cut cabbage kimchi is a 4-6 hour process. A majority of that time is spent soaking the cabbage in a salt water brine. This in itself takes roughly 3 hours. This way you don’t have to “bruise” the cabbage, and the salt is evenly distributed among the cabbage (it’s not only ridding the cabbage of moisture, but seasoning it as well!). The mixing paste also usually has a grain starch added. This can either be corn starch or rice flour. The starch is the typically brought to a boil with a broth rich in umami like dashima (or kombu in Japan) broth. The starches will aid the fermentation process, and develop some really nice flavours as well. Lastly, most traditional kimchi’s I’ve eaten or made include some type of fermented fish umami, whether its fermented anchovies, young shrimp, or a combination of both. This is usually added in addition to fish sauce. Adding fruits like apples or Korean pears, are something of a newer trend I think, but I appreciate it!

[@wregerg1]

Thank you for the insight

[@kaykenogo8110]

My hope for ever making this has dwindled

[@ureehueurv]

Making the true traditional/og kimchi is honestly excruciatingly hard, just stick with joshuas recipe unless you want something more

[@MaruskaStarshaya]

also starchy porridge helps to make a sticky consistency for a sauce so it would be distributed on leaves evenly

[@dosileflynn]

Thanks for sharing your wisdom 🙏

[@danielofee9848]

My wife is Korean and she makes a lot of Kimchi. This was very similar to her recipe. The only other thing she does is simmer white flour in water until it is thick and add that to the garlic, ginger, chilli and fish sauce blend. It makes it a bit more of a paste and gives it a more consistent coating. And she says that anchovy sauce is the best kind for Kimchi.

[@thequintanacat]

hello, does it have to have fish sauce, will the recipe/flavor go wrong if I don't add it? I'm vegan...fish is the only thing stopping me from making it. thank you

[@danielofee9848]

You could add oysters instead of fish sauce. Some people say that they are vegan but I think it depends on the person.

[@rechromatic]

@@danielofee9848 so you dont need to add yeast??? I dont understand how kimchi ferments

[@danielofee9848]

@@rechromatic You don't need to add yeast. It's a different kind of fermentation for pickled things like kimchi and sauerkraut. www.masterclass.com/articles/what-is-fermentation-learn-about-the-3-different-types-of-fermentation-and-6-tips-for-homemade-fermentation#what-is-fermentation

[@rechromatic]

@@danielofee9848 oh okay thanks! Btw does the rice flour helps with the fermentation or just for texture?

[@xPorsum]

Traditional recipes also include a rice flour paste to aid with The fermentation procesd

[@deletedaccount1902]

Even my traditional Korean mom said that this recipe was great! This is a historical breakthrough... cause she hates everything XD

[@libya17freeable]

😂😂😂

[@Gas1000kg]

😂😂😂

[@Theodddodoo]

Napa cabbage head Kosher salt Green onions Carrots Daikon Chilli Paste : Peeled ginger Asian pear Fish sauce Garlic Korean red pepper flakes Im too bored to write the recipe but these are roughly all the ingredients you'll need :) how much of the ingredients that you'll need is in the video :]

[@chrisblanc663]

Thanks, helped a lot.

[@ephermallove]

Thank you

[@simcoedriving]

Can I use regular cabbage? My garden has cabbage this year.

[@luisileoni]

Oh man, I can't believe you've picked the right size bowl EVERY. SINGLE. TIME. That's a milestone

[@krisalasky6897]

it should be " oh Man" and the fact he chose the right size bowl is called "experience"

[@luisileoni]

Don't mean to be rude, but i guess you haven't seen many of his videos. It's a joke, he never chooses the right bowl and then has to change things into a bigger one

[@mfc3553]

@@krisalasky6897 chill, the OP means no harm, Joshua jokes like this like on almost every single video.

[@Mackenzie-Ann]

ani t what?

[@Zona984]

Yep lol

[@zaramurray8912]

I thought I'd write a quick review on this recipe for those who were confused as to which one would be better. Overall, it worked really really well! It doesn't seem to need any kind of rice flour mixture like other recipes recommended, although it might be improved if you did add it but I wouldn't know. One element that is very unpredictable is the red pepper flakes. I only put in 30g just to be on the safe side and it still turned out very spicy. It really depends on what brand you get - so expect some surprise with how little or how much spice there turns out to be. My batch got pretty tart by the fourth day mark, so maybe check it every day rather than after four days just to be safe. The one thing that I didn't do in the recipe was bruise the cabbage when salting it. I watched another recipe on kimchi and the lady cringed at the sight of bruising it so I thought I'd avoid that (it turned out brilliant without bruising). I left the cabbage in the salt for a few hours (maybe 3) and eventually ended up pouring far too much salt on to speed up the dehydration process until the thick parts of the cabbage could be bent and rolled against itself without snapping (I learnt from another video that this is the correct texture). I probably should have just let it to sit for a few more hours rather than over seasoning it because I had to WASH and WASH the cabbage to get rid of as much salt as I could (and in the process kind of tore up a lot of the delicate parts of the cabbage). Still when tasting it, it was quite noticeably salty, but I felt like I couldn't possibly wash it anymore, so it just went ahead with it. Somehow the batch didn't turn out over salty at all - really great! But maybe that's because the spice is overpowering it. I left my ingredients until the last couple of days before they all went out of date, and was kind of worried that this would ruin the kimchi, but it turned out absolutely fine. I can't say that it wouldn't have tasted better with fresher ingredients though. Lastly, I saw comments about how that is too much ginger - I found it to be a good amount really - you do definitely taste the gingery-ness every couple of mouthfuls - but that isn't a bad thing to me at all. Maybe add 1/2 the amount he recommended if you're not a big fan of ginger on its own. One thing that I was not expecting was how stinky it would be during the fermentation process (because of the gas it produces) and how stinky it would be during storage. In an air tight jar and in the fridge, the fridge smells lightly of kimchi - and when I open he jar to take some out, the room smells noticeably of kimchi. Nothing an open window won't fix but be prepared especially if you're living with others. I've noticed that I like the taste the more I eat it - maybe because in the beginning I was scared to try food that had been sitting out for days - and as time goes on I realise that its safe... But overall super tasty and gets even better once you know what strong flavours to expect.

[@misskriss848]

An endeavor to get through your comment...but, attribute it to me and not you The more I read, it seemed like all these dots were connecting. Great technique. Thank you!

[@misskriss848]

So sexy! I can't wait to make my Baby some kimchi. Dunno what I've been waiting for????

[@zaramurray8912]

@@misskriss848 You're very welcome! I apologise for the length of my comment but I'm glad that it's helped - good luck!

[@misskriss848]

Thank you for your reply. Just got a pressure canner. Gonna make some kimchi for my Sweetie, my Korean friend and a couple others. Thanks you so much!

[@donbushek]

@@misskriss848 if you heat the kimchi, as in a pressure canner, you will kill most of the bacteria that are responsible for the fermentation and that are good for the eater. So, if you can it before fermenting, it wont become kimchi. And if you can it after fermentation, you’ll lose much of the health benefits. And, there’s really no need for canning since the kimchi won’t “spoil” in the refrigerator without canning. In the end, canning and fermentation really don’t go together.

[@stropheum]

Oh PSA to everyone trying this! I originally followed maangchi's recipe when i did this the first time. Turns out gochugaru comes in multiple granulation sizes. i got super fine gochugaru and used like a cup and a half of it, which mass-for-mass is probably about 8 cups of coarse gochugaru, which is what yo'ure supposed to use generally. 1/4 cup of fine flakes for a batch size like this is perfect for me, but i like spice. My first batch was literally so spicy that the paste seeped into my pores and burned my skin for 3 hours.

[@bernadetterocha3693]

Glad I read this BEFORE using the gochugaro I just bought. I'll have to check.

[@brainiac1595]

PSA to americans: use SI units

[@CodyCha]

Also if you use fine pepper flakes (more like powder), it just turns into a paste, which is not something you want for kimchi.

[@tracyrees5524]

This was the first time I tried making my own kimchi. I didn't have the chilli flakes so I used fresh chillies. It turned out fantastic! I was totally blown away. I am now making my second batch. Thank you so much for the great tutorial 👍

[@TaraZsun]

I highly recommend getting the korean chili flakes btw. It really makes a difference i think and most korean people say its important to use the korean kind.

[@tracyrees5524]

@@TaraZsun I am just enjoying this recipe so much with fresh chillies. I don't call it kimchi though, just fermented veggies. I buy kimchi from our local Korean outlet 👍

[@CausticTitan]

​@@tracyrees5524 kimchi is the method, not the recipe. If you prefer fresh chilis, go for it!

[@h1dden]

didnt know skrillex had a cooking channel

[@makosleftshoe339]

h1dden Im crying on the floor😂😂😂

[@JNYC-gb1pp]

I read your comment as "...Aids Skrillex' and spit out my coffee.

[@samyuj]

first of the year

[@matthewchunk3689]

i asked for an asian pear at walmart and the produce manager kicked me in the nuts and told me to go to the chips aisle

[@fibsniper786]

Keiki Hewa no you’re not

[@daasrik]

pro-tip for the julien of the carrots.... instead of makeing the planks, just slice it normaly down, like you would make the round little discs, but in an very high angle, so the discs get into big ovals. this is saver to cut, you can cut then thinner, and its WAY faster. stack the ovals up, like a tower of cards, and then pull them flat over your cutting board, so the overleap mostly, cut along the ovals long side and you get wonderful sticks of carrots. the oval discs are made fastest and easiest with an v-fad

[@daasrik]

@A Girl Has No Name yes, also possible, but no ^^ At least with the cheese graters i had till now, you had to grate pretty big, or the grater was more mushing the veggies :) But the big grated carrots my mom used for carrot soups... the best i tell ya!

[@stephaniemitchell8509]

Can't we just chop them normally, into small circle disks? Why must they be long?

[@fadlizuhri8250]

For me i used my peeler to make the planks, peel it a little deep and BOOM! planks.

[@lilbits661]

After reading your username, I read this entire comment with a german accent

[@dixonbeejay]

AAAAAAAAAHHHHHHHHHHHHHHH

[@fibsniper786]

Recipe at 1:03

[@not_warmed_up9337]

I just recently got stationed in Kunsan Air Base Korea and discovered the beauty of Kimchi. And when I was looking up recipes I saw your name and thought "of course he has a Kimchi recipe ❤". I'm a long time fan and over the years, your channel never dissappints! Keep up the awesome work man! 👏

[@FarewelI]

Americans and their military presence everywhere...

[@lizikakizil]

Just popping by to say this is more or less the recipe I’ve used for almost two years now, and it’s delicious. Last time I made a double batch, and I’ve had it in my fridge for about 8 months. I’m just now finishing it. It’s crazy good.

[@fredrikbystrom7380]

If you want to buy a jar before making it to make sure you like it, keep in mind that kimchi comes in a huge variety of flavor. I've bought kimchi that tasted so different it might as well have been another dish entirely. Also, keep in mind that kimchi doesn't stay fresh in room temperature for ever. Many stores (in my country) buy kimchi in bulk and let them sit in the store for weeks or months at room temperature. This makes it quite mushy and can give it an off-flavor (but still being safe to eat).

[@magnifyeat6599]

Maangchi join the chat

[@fulasadetaylor262]

Omg ❤❤❤

[@YunJaeGDLuv]

Her kimchi is the best 😂 all her food always looks amazing!!

[@evil.Cupcake]

That woman is adorable.

[@farout4708]

Good however she has so many videos I haven’t been able to find a basic recipe just what you can do with the finished product

[@noisy99_]

LOLL

[@crazyisme1]

I have some friends from South Korea, and one made kimchi in a kimchi jar and the whole nine yards. It was amazing. I also learned that it’s not unheard of for South Koreans to have a fridge dedicate to just their kimchi. Great recipe as always!

[@AllTheArtsy]

We take the day off to make kimchi that would last all year man hahaha

[@crazyisme1]

All The Artsy and to me, that’s beautiful!

[@scottyplug]

Made this recipe exactly as shown. Only fermented 2 days and it was nearly bubbling over the lip of my Weck jar. It was freaking fantastic. Lasted about a week before we'd finished it off. Had it with some Korean style spareribs and it was superb. Just picked up another Napa today. I plan on just having this stuff on hand at all times now.

[@quantum927]

Thank you! Finally someone explained it. Everyone else said put it in an airtight container and leave it out for 1-7 days, but no one explained to get air bubbles out or leave it a little open.

[@leelewis926]

I began making my own kimchi about 20 years ago, but this was the best recipe presentation I have ever seen! Good job! And the carrots are a good touch too :)

[@altafalinaushad6368]

I dread the ending of these videos where i think im going back into his cupboard till his next video.

[@123nlusky]

Altaf Ali Naushad 😂😂😂😂😂I didn’t think that way, but now you mention it! I hope he comes back soon🥵

[@icki5511]

He’s puts u there for safe keeping

[@arik1694]

Anyone wanna go to the cabinet mall with me?

[@CJ9007]

Lmao

[@jeankim91]

If you're feeling up to it, I highly recommend you try the more "traditional" way of making kimchi with the leaves largely intact / napa cabbage quartered, not chopped up like that. It tastes much better IMO, and it's way more fun to make. Also, try making the paste with sweet rice flour (many Koreans use Mochiko rice flour). Cheers!

[@vanaverie5412]

True! Always go for 100%. I love the traditional way. And how Korean mothers and grandmas really make it. I thought this tutorial skips a lot of ingredients and procedures. But it’s ok at least he tried.

[@mars9399]

I regret cutting mine 😔 and making it so salty...

[@sirenadingo2553]

My MIL chops hers too, so its ready and easier to eat. Just a preference thing I guess.

[@robinisathakur]

It can be hard to find the authentic ingredients like Mochiko powder and salted shrimp, Korean radish and the right Gochugaru in the US outside of Korean grocers. Just know that there are wide variations in kimchi ingredients once you start looking into it, not one authentic recipe so you can put nearly any seasonal veg in, fresh fish, seafood etc. and while it will change the flavour it’s the fermentation which makes it good for you, your stomach bacteria and by extension your body

[@orion7741]

once fermented and put in the fridge it will last for YEARS. literally. It even gets better and better the longer it sits. I had one batch that lasted a little over 3 years in the fridge and towards the end of it, it was the best tasting kimchee i have ever ever had in my life!!!!

[@mmorlino]

These are the kinds of comments I am here for, LOL! Years is how I like it! I have never in my life made Kimchi and I only used it for the first time TODAY! I bought it at the store, and it was more expensive than I would have liked, so I thought I would see how I could make my own. Easy!

[@redxraccoon]

Made this with my class to teach fermenting and respiration, such an easy recipe I basically showed them the video once and left them to it, so so yummy. Now onto making my second batch that's just for me 😊

[@GenitalSkinTag]

Just got done making it. My apartment smells like garlic now, worth it.

[@kathleenandeloy08]

I made this Kimchi for my boss about 4 years ago from your video and she is Korean. She said it was one of the best fresh kimchi recipes she has had in America. That made me so proud that I didn't mess it up and should also make you proud of your amazing formulation of this recipe :) THANK YOU for making us non-chefs look good :)

[@sernarachel]

Made this Kimchi and wow already it tastes so amazing, can't wait till Sunday!! Thank you so much for this recipe!!

[@개인용짬통]

우리의 전통요리를 좋아해주어서 감사합니다! Thank you for loving kimchi, a traditional Korean dish! 🤗🤗

[@monkeyman522]

I just wanted to thank you for making an approachable video on something I thought was hard to make. My first attempt was good but I used way too much Korean spice. My second attempt was much better. I did add a few tablespoons of sugar into my paste along with about 3 tablespoons of cooked jasmine rice. I didn't squeeze the cabbage while it was brining. My Korean friend said, "Be nice to your cabbage". Again, thanks for a great video.

[@aethikv]

For the vegetarians out there or the ones that don't like fish sauce: I used ume su, Japanese plum vinegar instead, works perfect!

[@気にしない-o8q]

great idea !

[@DokiDokiDuck]

I was able to find a vegan fish sauce by Oceans Halo. Might help

[@cherylabrams7465]

I lived in Korea and love and learned to make Kimche even before moving there. I don't like it too sour so I let mine ferment for up to 2 days. Great recipe.

[@RokstarGene]

I personally prefer to keep the nappa cabbage in quarters and slice the kimchi post fermentation.

[@barbarasneed8604]

I feel the same way!

[@aysepersona4194]

Ugh I did it that way the first few times but its just so messy and an extra step that needs to be put it every time I want to eat it. Are there any benefits to slicing it afterwards?

[@danicahannaford737]

@@aysepersona4194 its more pretty

[@acstamos]

The best recipe video on KZbin I have seen, hands down! Excellent delivery, well prepared, and to the point. Thank you man.

[@TheChef470]

OMG ! I am a longtime Sauerkraut fan who has recently discovered Kimchi. I ate half of the 32oz jar before my wife took it away,(and that was store bought). I am in love and cannot wait to make this easy to follow recipe. Kimchi where have you been all my life ? : )

[@outlaw451]

Been making a lot of grilled cheese adding kimchi and a little bit of mayo and Italian dressing. So good.

[@reneew8082]

The best video explaining and preparing what Kimchee/kimchi is... I never knew what is was... thank you for a creating a great video.....

[@phige5947]

Hey Josh, just want to say thank you for this amazing recipe, I made my Kimchi a week ago and it's perfect, just the way I love it! And it's really not that much work like other Kimchi recipes. So thank you for sharing this ❤

[@sucathwa8000]

You are the only person who recommends fermenting for over 4 days. It makes such a difference to the final result.

[@jeng5757]

This is an awesome video. Easy, clear, informative. No way did I think all of that was going to fit in my jar, but it easily did. I can't wait to start eating this. So much cheaper than the store and no extra chemical crap.

[@hortihorteae]

I've been doing kimchi using this video for many times. All of the kimchi I made really taste great! Thanks for this simple yet delicious recipe.

[@lifeiseverything9]

I have never eaten kimchi in my life before, but I hope l will enjoy it, just read the health benefits

[@tarabooartarmy3654]

The first time I made kimchi I was like, “Ohh, I LOVE really salty food so I’m not gonna rinse my cabbage much.” Oops. 😖🤢😳

[@mikelektrik07]

Your Emojis told the rest of the story. 🤣

[@dianafox3513]

Guessing it was a big mistake 😂😂 Its okay we learn from such mistakes

[@WayneMickel]

I put too much ginger in the first time, but i still ate it.

[@seunghoessangwoo4101]

@@WayneMickel me too...it turn out so bitter. It tasted so good day one but turn bitter. I had to rince it and remake the paste to be a bit sweeter to save it. But yeah...second time was worst than the first.

[@Wpg8801]

Im Korean and this video reminds me of the time when I was 7 years old, watching my mom making Kimchi in Korea. :) I liked to eat freshly made kimchi with boiled pork! This video is so awesome thanks Josh.

[@sifat9667]

Usually I don't like his videos cause he spends 50% of the video making bread but I love this one. Simple instructions.

[@OlTrailDog]

My wife immigrated from Korea. We would make kimchi in huge tuperware tubs and on occasion even bury it in about four five gallon buckets in the backyard...traditional style. She passed away in 2017. I have been buying the expensive pint jars and thought enough is enough, I am going to see if I can make this. Yours was the first video I watched. I must confess when I saw you were a white guy making kimchi I had serious doubts. But I am going to give this version a try. Wish me luck because it is so good and addicting. "World's best food" is how my wife put it.

[@michyoung77]

My recipe is NOT traditional but I had to do what I could with the ingredients I had at home. I used normal white cabbage, (I only decided to make kimchi because it didn’t want it to go to waste!), pickling salt, red chili flakes, some paprika for color, coloratura di alici (a Italian fish sauce that’s the direct descendant of the Roman condiment garum), garlic powder, ginger powder, onion powder, a dash (very little don’t worry) of soy sauce, and some MSG powder. It went all according to plan, but there’s quite a bit of extra liquid! It was easy to cover the top. Hopefully it comes out good!!! Wish me luck! 😅

[@user-es6eo9dx6y]

How did it turn out?

[@집잽줌]

잘 만드신다 진짜 맛있어보여 ㅠㅠㅠ 근데 저렇게 예쁜 유리병에 담으니까 이질감 느껴지네 ㅋㅋㅋㅋㅋ 버건디색 김치통에 담는 게 국룰인데

[@hannahkimball2176]

Just made this (also never having made kimchi before), and sure enough, day 6 was perfection 🤌. Even my toddler thought it was bomb ❤ Your recipes and kitchen tips have never failed my house. We love you here!

[@kkumiho5014]

watching how my mum makes it , i have learnt that we usually keep the cabbage whole, this is so that you can add the paste between each layer so that the cabbage can really ferment and absorb the flavour.

[@Hikutachama]

Can you explain how that makes a difference? Wouldn’t it be better to have more surface to absorb the brine by cutting them?

[@김대우-l9t]

@@Hikutachama there is a difference to the texture and flavour between chopped-cabbage and the whole-cabbage. When you chop it all and just mix the sauces and ferment it like the vedio does, the gas comes out during the fermenting prosess and that makes the sauce on the surface of the cabbage floats a little bit which has to be attached. So the cabbage doesn't soak up the flavour much and that makes a difference.

[@Hikutachama]

@@김대우-l9t That's interesting. Thanks for the info

[@dennissvensson6051]

Funny enough, as a swed, thats the same whey I've learned to do kimchi as whell, but don't know if I'm going a bit on ortodox when I fould them to a thight package with the spices inside before starting the fermentation.

[@andreapaps]

My mom is vegan so she doesn't eat fish sauce. I substituted the fish sauce with apple cider vinegar and followed the rest of your recipe and it tastes amazing. Good job Joshua :D

[@boboscurse4130]

Can't believe it's been 5 years. I just compared some store-bought kimchi to this recipe that I just made. This is way better. I saw some recipes that use a porridge that you have to make. No way. This is easy and delicious.

[@natedagreat95]

Just made kimchi for the first time ever! I only let it ferment for 2 days because it was in a warm room. I added salted baby shrimp to mine and it added the perfect amount of fishy funkiness to it

[@BrittanyNicole]

this was so entertaining and i absolutely love your personality; just from this video alone, you make cooking seem easy and enjoyable. i absolutely LOVE making my own kimchi. it took me a while to get right and I'm still experimenting with different ways and different ingredients but you're so right, its super easy to make and is always tasty. really satisfying to say you made your own too haha i have some fermenting in my fridge right now! Putting asian pear in the mixture with your ginger is different, ill have to try that one! thanks!

[@andlim92]

I’d recommend adding onion to your paste, shrimp paste, and using Korean daikon as opposed to Japanese daikon. Also, chill out with the ginger! A little goes a looooong way

[@jonikq]

Came here to say, it was my first time doing one of your recepies. I've just tasted it after 12 days of maturation, and it is AMAZING! Thank you so much man.

[@wanderfussch]

I ate Kimchi because it is good and it tastes okay. After I have done this recipe, now I love to eat kimchi …it is sooooooo good. Indeed so much better than the ones in the supermarkets. Actually in the supermarket, some brands I do not like. I am so grateful. BTW, I made with the western pears but the type that the most resembles the Asian pear. It came out just fine. ❤

[@rbpe3thatsme841]

I love watching your older stuff, it’s freaking hilarious . you’re still funny nowadays by the way.

[@jwl00066]

One tip from my mom’s recipe, blending paprika and rice into a paste and adding that to the sauce. The paprika adds color and a fresh tang and doesn’t bother the natural taste of kimchi, and the rice element helps along the fermentation process. Highly recommend this! Also a lot of traditional recipes call for Korean pears to be blended into a paste and added as well but I don’t think you can find those outside Asia very easily.

[@thinkgood7412]

Can we use any rice and is it cooked rice?

[@jwl00066]

@@thinkgood7412 hey thanks for the question! you can use any type of rice as long as its cooked.

[@thinkgood7412]

@@jwl00066 thank you. I made it yesterday and realised didn't have a pear so I added an apple and two round of tinned pineapple. I also halved the sugar coz we can't do spicy. It's turned out yummmmmy. Not sure if it will affect the fermentation though as never seen pineapple used in kimchi recipes

[@holoinfinity4691]

As a Korean-American, I would recommend putting fresh, raw oysters, crab, shrimp, etc with the kimchi to give a richer flavor. Also, you can keep the napa cabbage in quarters and massage the paste with your hands and put it in a very large container, most Korean families make kimchi that way and chop it up when serving.

[@sitifaizah9908]

Can I use any kind of shrimp? and can I change the Korean pepper with any pepper?

[@robinisathakur]

So hard to find salted shrimp in the US though, but I’m going to go to the Korean grocers to get some. I won’t lie, seeing fresh fish and seafood go into Kimchi makes me nervous but this process is older than all of us and I trust it.

[@charlesroberts3910]

I like that idea of adding the seafood . Especially the oysters and shrimp

[@charlesroberts3910]

Another thing I used to add was a couple handfuls of raisins

[@denshewman]

RECIPE (my transcription) Slice cabbage in half lengthwise Then slice each half in half lengthwise Then slice each of those quarters across into 1"-wide strips Place cabbage into a LARGE bowl and season heavily with kosher salt -- HEAVILY (see 1:35) It's okay, salt will be rinsed off later Salt pulls out the excess water so cabbage ferments Squeeze and toss cabbage in salt Squeeze REAL HARD -- bruise that baby up Let sit for at least 30 minutes, better 90 minutes It will release a ton of water While cabbage is sitting, cut rest of vegetables 1 bunch green onions - Cut the root bottoms off - Cut onions into 1/2" segments Carrots - Roughly julienne (see video at 2:11 for tutorial) - Don't worry about prettiness Daikon radish - Julienne or otherwise cut Making paste: Add to a food processor: Ginger, peeled and sliced into smaller segments Asian pear Garlic Fish sauce Blend until as smooth as you can get it It will get to a point where it won't get any smoother Transfer paste to a medium bowl Mix in Korean red pepper flakes Adjust amount of flakes depending on their spiciness Drain cabbage in colander Then rinse with water while squeezing at the same time Rinse toss and squeeze until you've rinsed off the majority of the salt on the cabbage Okay if it's a little bit salty **If your batch ends up too salty, it's because you didn't wash the cabbage enough** Drain water you rinsed the cabbage with Then add all cut vegetables to cabbage in a large bowl Add the chili paste you just made Toss to thoroughly and evenly coat with the chili paste WEAR GLOVES or use a rubber or wooden utensil Once mixture is evenly coated, pack into a half-gallon glass jar Should be glass or something nonreactive (metal reacts with the acidity) Using a spoon or wooden muddler, press down so the vegetable mixture is as compact as possible NO AIR BUBBLES This should also get the juice to cover the vegetables LOOSELY cap it off (Loose so gas can escape during fermentation) Ferment for 4-7 days at room temperature Taste at Day 4 - Can start eating now or let it continue fermenting The longer it ferments, the more acidic and fermenty it will taste Joshua lets his go for 6 days It is normal for air bubbles to be created and/or the kimchi starting to bubble Once kimchi has reached the desired flavor point, tighten the cap and store in fridge Will stay good in the fridge for up to 3-ish months (but don't push it)

[@tommyb1two3]

This is so much easier than the "traditional" Kimchi recipes that use things like shrimp paste. I've made it in the past using the same ingredients as this video with the exception of spring onion which I didn't have and I believe I used the regular raddish. It was very spicy but tasted like the kimchi I have gotten from takeaways.

[@cocodior3382]

It's my lucky day! I was literally just cutting my cabbage to make kimchi today...when I saw your notification! Never clicked so fast. Thanks for the video👍😁

[@leanraine]

This is the "simpliest" version I've ever came accross with! Excited to try this out really soon!😉 thanks for sharing this.

[@gracekim1987]

I think that Koreans who make Kimchi don't use Japanese daikon. They use Korean radish which is a totally different vegetable. They are sold at Korean supermarkets. It doesn't have the spicy taste that the Japanese daikon has. I am Japanese and Korean American. Please try making your Kimchi with the Korean radish. I think it tastes better.

[@soyjojoful]

It is the same thing.

[@justanorange6502]

@@soyjojoful korean radish is sweeter

[@qualqui]

@@soyjojoful Sorry it isn't. The Korean radish is rounder and has a greenish tone to its skin while the daikon is long and white colored, I could probably find a Korean radish in Mexico City's Koreatown, meanwhile for my first kimchi I'll have to use a daikon radish bought here at the local whole foods store.

[@Mari443Garrett1]

Preferably Korean radish but maybe he doesn't have access to one. Japanese radish is fine.

[@MrVonguzoff]

Exactly

[@winskinini]

I also do the rice flour+ sugar mixture (simmer it in a pot). the time it takes to cool down is usually the same time it takes for the cabbage+salt to work its magic

[@tedcardigan6373]

I’ve made this kimchi four times now and it’s always a winner. Thanks for the recipe and the humor.

[@Athecubus]

I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.

[@philthyphil3324]

I made this recipe, I've never tried kimchi before, I love it! It is really good with eggs too! Thanks for posting this.

[@햄찌-f6o]

You should see how it's like when it comes to "that time of the year" when us koreans make kimchi....my family buys like 6 boxes that contains about 20 cabbages each at once. Takes about few days to get hold of all of that...it's literal labour.

[@Erika70079]

Thank you for this recipe. I made kimchi years ago without the flour paste but cant find the recipe now. I really didnt want to use the paste. I'm glad I found yours. Thanks again.

[@coolxjl]

From a Korean perspective, this is Pretty Good! 2 things though, don't squeeze the cabbage, it'll get too soft, and carrot isn't something that usually goes in Kimchi. Else this is a proper Kimchi! By the way, you don't need air tight container, it's usually fermented open air.

[@natedagreat95]

You should make sriracha!!

[@angeliqueb.59]

+1!

[@kamrunnahar2275]

@Ru22eLL what the heckie is this

[@Rafiawinters]

Large cabbage Salt Spring onion Carrot Radish Paste Ginger Asian pear Garlic Fish sauce Korean red pepper flakes

[@lisac.2438]

Fish sauce? My mom doesn’t use it. She uses fermented baby tiny tiny shrimps. But dude I’m a girl and I won’t make it. I just ask my mom to make it for me. Wow u have my ✊

[@김대우-l9t]

Fish sauce can be a way for foreiners who can't get 새우젓(fermented shrimp). But using 새우젓 makes kimchi's flavour more refrashing, so my family tends to use it.

[@hotsocky3475]

This is a nice tutorial but I’ve never seen anyone put in that much ginger in Napa cabbage kimchi. For that much cabbage a teaspoon amount of ginger would suffice. Speaking as a Korean who has made kimchi for years.

[@kwondee9998]

Hello , i want to make kimchi , and i don't want to use fish sauce or soy sauce , is there something I can replace them by ??

[@hotsocky3475]

@@kwondee9998 if you are vegan, kimchi can be made without fish sauce or soy sauce. You would just use salt. It won’t have the same depth of flavor though that those ingredients provide. Maanchi has a recipe that also uses vegetable stock for vegans although I’ve never tried it. If you are not vegan, a more traditional ingredient you can use is fermented shrimp but it may be hard to find outside of Korean markets.

[@kwondee9998]

@@hotsocky3475 oh thank you , i think I will use salt instead, tysm

[@paniiiperry2602]

Do you know what can i use instead of pepper flakes? Like jusr chilli pepper or sth...

[@hotsocky3475]

@@paniiiperry2602 I suppose you can make it with other chili peppers. It will just give you a different taste profile. You can also omit the chili flakes altogether and just make a “white” kimchi.

[@charleskings-road2087]

Joshua, don't know if you read my last comment, I hope so. Well I made it and a few days on my Thai wife tried it, her first reaction was that of uncertainty but after a couple of bites she loves it. So a good result, well done 👍.

[@CaliDawn]

I can see them perfectly Dan. Sunsets in Rome. How majestic the acoustic guitar touching is. Each string dancing to the ancient frequency! Thank you my friend!! Blessings to you Dan! I liked this very much. Love you brother!!

[@fluffy5534]

Hi: great video. Question:. Can I make this recipe without the fish sauce?

[@browsergameshub]

+1 for giving metric measurements also, thanks a lot!

[@yoonjeenie4645]

This just brings back memories of making kimchi with my grandma

[@MissArtemisia]

I made this recipe a couple of times and everytime it amazes me at how tasty and authentic it feels, previously before finding this recipe I would shop for store brought Kimchi however it was always expensive and the quantity of it was small. With this recipe I can easily make 2-3 medium sized jars especially if you include a bit more carrots (1-2 more) and the Kimchi lasts in the fridge for months, I enjoy eating it on the side with my rice dishes, sushi , ramen and anywhere else I feel like it. 100/10 would recommend !

[@CaliDawn]

Dan! This powerful ripper filled livestream is blessed!! Smiles and dancing and joy filled peoples are living a greater life because of your speciality….. jamming and blessing all of us. Thank you.

[@walterwally983]

Left out the Asian pear and fish sauce and it was Amazing! I'm making my second batch now! Up until now it's been over 10 years since I've had kimchi! Thanks!!!!😊

[@hbanana7]

I remember when Kimchi was regarded with disgust. "Fermented cabbage? Eww no." Now it's trendy?!

[@anniet494]

loll... sauerkraut is popular too no? i

[@martinmullender-taeter5163]

When was that? From sauerkraut, to sarma, from segedin gulash to sweet and sour soup... Mate... It was never considered disgusting, all over the world where they actually had cabbage, where they didnt... Well... That sorta says it all doesnt it

[@lanapana2629]

I'm addicted to it but only ever bought it from the shops. A little tin or jar is expensive in the UK. I want to try making my own.

[@hisoka6272]

Definitely just an American thing. You’d be surprised by the amount of people that have never had fermented food here.

[@akutribombz5150]

My mans hair looking lavish as per usual. Shoutout from the kitchen cabinet 🤣

[@Forkingyummy]

The day before yesterday i watched this video....yesterday i made my own kimchi according to your recipe and today i posted a short about it. Damn that kimchi was really easy to make....and off courese i had to try it today....even though its not fermented yet the flavors are very strong but are not overpowering. Thanks for that easy and quick recipe

[@geznicks]

This is great. One of the only ones on YT not full of unattainable ingredients and equipment

[@Eohyr]

Maangchi would have so much anxiety watching you cut the cabbage like that and by not washing the lettuce first.

[@capnbarky2682]

He was doing that for the shot probably but yeah bad idea to cut like that lol. He probably rinsed the chopped cabbage afterwards.

[@urielh17]

Omg poor maangchi, she really treats with love his ingredients and she also said that kinda hurts when she see other people doing so roughly on the cabbage

[@jadedshinobi7904]

peaceful cuisine did it nicely tho

[@definitiveenergy1]

Why wash it first, you wash the hell out of it after the salt brine.

[@sparrowguy345]

what lettuce are you talking about?

[@ChefRafi]

You guys have to go to the kimchi museum in Seoul!! I ❤️Korean food.

[@steflondon88]

Lol !

[@Ohyeahhahaha]

That must be the headquarters of the kimchi police!

[@chrisbro3771]

watching you julienne a carrot puts the fear of god into me. to all watching this PLEASE do not cut a carrot like this. that's an incredible dangerous method and lacks control and uniformity in your slices. Step 1. Remove root end. Step 2. cut into segments. Step 3. Stand it on its most stable side and remove one slice to make a flat surface, Step 4. lay it flat on that cut side you just made Step 5. Slice into planks lengthwise utilizing this stable base. Step 6. Stack as many planks as you are comfortable with (4-5 is generally how many stacks i would do at most for any type of julienne) on top of each other and cut julienne. Other that that your Videos are great Josh, keep on doing what you are doing. and please be more conscious that many of your viewers are not as comfortable with a knife as us professionals. Safety First.

[@lydiah7184]

Chris Bro this was super helpful, thanks!

[@madhumenon]

Thank you. As a chef, this is how you end up slicing bits of your fingers off.

[@Original50]

Spontaneously threw this together and filled my kimchi-jar last night. I used a mixture of napa cabbage, swiss chard and radicchio. I was also out of nam pla, so I used oyster sauce. Straight out of the mixing-bowl those veggies tasted fantastic! Can't wait for the 4-day rot-down 😊

[@michyoung77]

Good news! A lot of traditional Korean recipes use Oyster sauce instead of fish sauce. Since Kimchi is such a stable in Korean cuisine, every family has slight differences in their passed-down recipes. Some use oyster sauce, others use shrimp paste, some go for anchovy sauces, still others use just seaweed!

[@robrenhar]

I made this and it turned me into a kimchi fan❤ great recipe! I also made your sauerkraut recipe and I now keep a 1/2 gallon jar of each in my fridge at all times.

[@lijing8984]

Managed to make my 1st batch of kimchi. Thanks a bunch 😁 ㅋㅋ

[@JMacsAmateurKitchen]

Whoaaaaa we were just talking about doing a kimchi episode and you totally beat us to it!!! You nailed it! This is awesome man!!

[@sabrinar.d.7468]

Dude! Just marry me, you cook I'll work.

[@JMacsAmateurKitchen]

Sabrina Ron Delgado - hahaha love it!!

[@SkippyZii]

Decent recipie. Also my dad makes kimchi too, a HUGE batch (We're Filipino btw)

[@shonsimpson4802]

I’ve made this excellent recipe 20 times and have not run out of kimchi in 2 years. Only thing I do different is add about 1 1/2 tablespoons salt per large Napa and never rinse it. I up the garlic and ginger a little now too. Just like the extra tang it brings.

[@lisatryemka9775]

Joshua symbiotic relationship makes sense! Symbiotic is a term that means a general relationship between the diff species but mutualistic is just more specific meaning two individuals benefitting from one another in some way. But loved this recipe!! I'm going to recreate this.