How to Make Kimchi: Spicy Lacto-Fermentation!

[@Emmanuel_LL]

Good idea from growing food to now preserving tthem. Would be good to see other methods of preserving food.

[@paulp6386]

Best, most practical way I have seen anyone make Kimchi. Subbed to your 2nd channel. Didn't know you even had it.

[@furiousfisherman4647]

Hey bud had the same problem with plants stressing when refilling the bottles with solution. Currently put 2 heaping tablespoons of perlite in each bottle to try avoid "drowning" the roots. So far so good

[@milkybaravenger]

Didn’t know you had a second channel, heading over to look. You should put a link to it in your channel description for this channel so people can find it easier.

[@Hoocho]

Will do 😊

[@marconifpv508]

Enjoyed the video. I like kimchi, I ate it every day while working in South Korea for a couple of weeks. Typically it wasn't fancy, quite basic, but tasty. The ones I tried in the UK supermarket were nothing like the real thing and they add all sorts of extra ingredients to make it "deluxe". My local market has homemade kimchi however that fizzes on your tongue and is amazing, so been thinking of trying to make it myself!

[@3y312un3]

Since brewing tea for my plants made me learn a bit about fermentation - and beer although i'm "allergic", i wanted to try to make Kimchi a few years ago but some friends discouraged me then i forgot. Thank you for remembering it to me!

[@slunce12]

Nice recipe! Nice and simple to get more people into fermenting stuff at home :) I love making kimchi and actually found your channel when I was looking up if I could grow the cabbage for it myself a few years ago :D I usually make Maangchi's Mak-kimchi recipe using 10 heads of cabbage, which makes enough to give away some and keep me stocked for maybe 3 months. (It does actually keep that long in the fridge). Maangchi's recipe is fair bit more work, but if I was going to recommend one thing from it to add to yours, it would be adding the white/daikon radish treated the same as the carrot. It's my favorite addition texture-wise and I always end up picking it out from the kimchi first :D Recently I saw people make fresh kimchi with watermelon rinds, so I will be making an experimental batch with those next time. They retain a really nice crunch when pickled, so I hope it will work the same in kimchi. Anyway, I'm happy to hear that All the Gear is more active now and I'm definitely stoked to live vicariously through you when you start doing distillation content :D

[@trishapomeroy9251]

OH MY! I love kimchi and that looks so simple! Thank you for sharing stuff from your other channel over here. I'll have to check out your other channel for sure!

[@action-gwog]

I fell in love with kimchi while stationed in S Korea back in the 90s. I've made it almost the same way as you a few times a year ever since. Nice touch with making your own gochujang

[@blackswansystem]

Kimchos 🎉

[@Hoocho]

@@blackswansystem Hoochi

[@ameralanati2066]

All fermented foods are loaded with antioxidants, probiotics and loads of beneficial microbes the best among them are the cruciferous based like kimchi, sauerkraut, but I also like a combination of turnips, cauliflower and a head of beetroot for colour. Amazing. And btw the fermentation takes the gas away. Sure way to beat all gastrointestinal problems including H pylori bacteria and other pathogens. Thank you for this amazing video

[@jeremiahbullfrog9288]

Great crossover episode, looking forward to more collaborations with this creator 😉

[@MissAynneK]

I loooove kimchi! I defs have to make my own too!

[@curioponics]

Love making kimchi! Great stuff.

[@wayne8113]

Thanks Hoocho

[@LMGH]

Have subscribers here tried to make kimchi with other cultivats of cabbage? Will it have the same or similar outcome? Great vid Hooch. You need bigger pots, maybe, less effort more product but certainly that is a personal choice. SOGA Stainless Steel Stockpots.They were cheaper when I purchased mine but excellent quality.

[@corwinwhitehorn7759]

@Hoocho Ever heard of making Rum using refrigeration?

[@AlessandroGraham]

Nice video. Is hydroponic nutrient from the roots contacting the cutting board safe?

[@worldinsideview]

나는 한국 사람입니다. 양념에 고추가루+멸치액젓+마늘갈은것+양파갈은것 넣어보세요.

[@rw-xf4cb]

Time to grow cabbage!

[@Charles00-xj3kz]

I just finished making your kimchi recipe with a single cabbage. Was surprised how the cabbage volume reduces after sitting in the brine for two hours. I will use two cabbages next time.

[@Charles00-xj3kz]

Wow..the kimchi is really good. Nothing like shop bought stuff. Fresh, crunchy, tangy, mild pickle odour with some chilli heat.

[@jeremiahbullfrog9288]

Pro tip: if your family doesn't like the smell of it fermenting, see previous grow room video for ventilation advice.

[@barcaisbest10]

🔥🔥🔥🔥

[@slyfoxcoffee9642]

If you want to come visit a legal home distillery in Canberra you are officially invited Poncho Fox Distillery we make rum and gin and absinthe hit me up!

[@Hoocho]

@@slyfoxcoffee9642 [e-mail] I’ve got some questions if you don’t mind me picking your brain

[@UltraNoobian]

Probably won't follow with the recipe, Just too much of a lazy bum and will just buy factory made kimchi. Keep it up!

[@_soundslikebutter]

Jesus...got the saliva glands going mate!