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

[@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. ❤

[@surennemuuzaya4004]

I made kimchi for the first time by this recipe. As there are no asian stores in my city (Hungary) I have constituted the gochugaru with cayenne pepper flakes, the amount should be way less in this case, maybe 15 grams. Thank you, papa, for a great video

[@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]

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.

[@yoonjeenie4645]

This just brings back memories of making kimchi with my grandma

[@graceyou7815]

I just EFFIN found this... Imma go to the market now lol

[@JConestar]

Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!

[@27clearblue]

Your recipe seems much easier than others I watched. I think I can do it now.

[@e4300]

I have been making Kimchi for a while now, and some advice to the newbies. Only reason to add the Pear would be if you wanted to eat the Kimchi like the next day, Otherwise don't use the pear.

[@taheelur1]

Kimchi doesn't go bad, it only gets better. I've had year old kimchi, and it was still really good, but very sour and a bit limp and soggy. Sour kimchi is perfect for kimchi soup

[@12346unkown]

Just finished making it. Will be back in 4-7 days!

[@UnclePhil1112]

How did it turn out?

[@violetasettle4419]

Thanks Josh now I can never go our for Chinese take out again, or chik filet. Slaving for flavor forlife.

[@doniphan72ify]

Shouldn't you put a cabbage leaf over the top of it or something ? Or is that something else I'm thinking of ???

[@letsgoviral777]

Thank you!

[@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

[@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

[@deletedaccount1902]

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

[@libya17freeable]

😂😂😂

[@Gas1000kg]

😂😂😂

[@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

[@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.

[@fibsniper786]

Recipe at 1:03

[@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

[@xPorsum]

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

[@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

[@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

[@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.

[@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?

[@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 🙏

[@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.

[@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.

[@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

[@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.

[@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?

[@개인용짬통]

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

[@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.

[@GenitalSkinTag]

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

[@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 :)

[@짜베]

김치는 한국의 전통음식입니다. Kimchi is a traditional Korean food. O kimchi é unha comida tradicional coreana. કિમચી એ પરંપરાગત કોરિયન ખોરાક છે. Το Kimchi είναι ένα παραδοσιακό κορεατικό φαγητό. Kimchi ke lijo tsa moetlo tsa Korea. Kimchi ndi chakudya chachikhalidwe cha ku Korea. Kimchi is een traditioneel Koreaans gerecht. किम्ची एक परम्परागत कोरियाली खाना हो। Kimchi er en tradisjonell koreansk mat. Kimchi er en traditionel koreansk mad. Kimchi ist ein traditionelles koreanisches Essen. Kimchi ແມ່ນອາຫານພື້ນເມືອງຂອງເກົາຫຼີ. Kimči ir tradicionāls korejiešu ēdiens. Kimchi Italica cibus est traditum. Кимчи - это традиционная корейская еда. Kimchi este o mâncare tradițională coreeană. Kimchi ass en traditionellt koreanescht Iessen. Kimchi ni ibiryo gakondo bya koreya. „Kimchi“ yra tradicinis korėjietiškas maistas. किमची हा पारंपारिक कोरियन खाद्य आहे. Ko Kimchi he kai a Korea. Кимчи е традиционална корејска храна. Kimchi dia sakafo Koreana nentim-paharazana. കൊറിയൻ പരമ്പരാഗത ഭക്ഷണമാണ് കിമ്മി. Kimchi adalah makanan tradisional Korea. Kimchi huwa ikel tradizzjonali Korean. Кимчи бол Солонгосын уламжлалт хоол юм. Kimchi yog zaub mov Hmoob li tshuaj noj. Kimchi Koreako janari tradizionala da. Kimchi သည်ရိုးရာကိုရီးယားအစားအစာဖြစ်သည်။ Kim chi là một món ăn truyền thống của Hàn Quốc. Кімчы - традыцыйная карэйская ежа. কিমচি একটি চিরাচরিত কোরিয়ান খাবার। Kimchi je tradicionalna korejska hrana. Кимчи е традиционна корейска храна. O Kimchi o se mea masani a Korea. Kimchi is in tradisjoneel Koreaansk iten. Кимцхи је традиционална корејска храна. Ang Kimchi usa ka tradisyonal nga pagkaon sa Korea. Kimchi waa cunno dhaqameed Kuuriya ah. Kimchi chikafu chechinyakare cheKorea. Kimchi mangrupikeun tuangeun tradisional Korea. Kimchi är en traditionell koreansk mat. Tha Kimchi na bhiadh traidiseanta à Korea. El kimchi es una comida tradicional coreana. Kimči je tradičné kórejské jedlo. Kimchi je tradicionalna korejska hrana. ڪچي هڪ روايتي ڪورين کاڌي آهي. කිම්චි යනු සම්ප්‍රදායික කොරියානු ආහාරයකි. الكيمتشي هو طعام كوري تقليدي. Կիմչին ավանդական կորեական կերակուր է: Kimchi er hefðbundinn kóreskur matur. Kimchi se yon manje tradisyonèl Koreyen. Is bia traidisiúnta Cóiréis é Kimchi. Kimchi ənənəvi bir Koreya yeməyidir. Kimchi is 'n tradisionele Koreaanse kos. Kimchi është një ushqim tradicional koreane. ኪምቺ ባህላዊ የኮሪያ ምግብ ነው ፡፡ Kimchi on Korea traditsiooniline toit. Kimĉi estas tradicia korea manĝo. କିଚି ଏକ ପାରମ୍ପାରିକ କୋରିଆ ଖାଦ୍ୟ | Kimchi jẹ ounjẹ ara ilu Korea kan. کیمچی ایک روایتی کوریا کا کھانا ہے۔ Kimchi an’anaviy koreys taomidir. Кімчі - традиційна корейська їжа. Mae Kimchi yn fwyd traddodiadol Corea. كىمچى كورىيەنىڭ ئەنئەنىۋى يېمەكلىكى. Kimchi bụ nri ndị Korea. קימטשי איז אַ טראדיציאנעלן קאָרעיִש עסנוואַרג. Il kimchi è un cibo tradizionale coreano. Kimchi adalah makanan tradisional Korea. キムチは韓国の伝統的な食べ物です。 Kimchi minangka panganan tradisional Korea. კიმჩი ტრადიციული კორეული საკვებია. UKimchi wukudla kwendabuko kwaseKorea. 泡菜是韩国传统食品。 泡菜是韓國傳統食品。 Kimchi je tradiční korejské jídlo. Кимчи - дәстүрлі корей тағамы. El kimchi és un menjar tradicional coreà. ಕಿಮ್ಚಿ ಕೊರಿಯಾದ ಸಾಂಪ್ರದಾಯಿಕ ಆಹಾರವಾಗಿದೆ. U kimchi hè un alimentu tradiziunale coreanu. UKimchi kukutya okuqhelekileyo kwesiKorea. Kimchi xwarinek kevneşopî ya Koreyî ye. Kimchi je tradicionalna korejska hrana. គីមឈីគឺជាម្ហូបកូរ៉េបែបប្រពៃណី។ Кимчи - салттуу корей тамагы. Ang Kimchi ay isang tradisyonal na pagkaing Koreano. கிம்ச்சி ஒரு பாரம்பரிய கொரிய உணவு. Кимчи таоми анъанавии Корея мебошад. Кимчи - традицион Корея ризыгы. กิมจิเป็นอาหารดั้งเดิมของเกาหลี Kimchi, geleneksel bir Kore yemeğidir. కిమ్చి సాంప్రదాయ కొరియా ఆహారం. Kimçi adaty koreý naharydyr. کیمچي د کوریا دودیز خواړه دي. ਕਿਮਚੀ ਇੱਕ ਰਵਾਇਤੀ ਕੋਰੀਆ ਦਾ ਭੋਜਨ ਹੈ. کیمچی یک غذای سنتی کره ای است. Kimchi é uma comida tradicional coreana. Kimchi to tradycyjne koreańskie jedzenie. Le kimchi est une cuisine traditionnelle coréenne. Kimchi on perinteinen korealainen ruoka. ʻO Kimchi kahi meaʻai Kōlea kuʻuna. Kimchi abincin gargajiya ne na Koriya. 한복은 한국의 전통복장입니다. Hanbok is a traditional korean dress. Hanbok é un vestido tradicional coreano. હેનબોક પરંપરાગત કોરિયન ડ્રેસ છે. Το Hanbok είναι ένα παραδοσιακό κορεατικό φόρεμα. Το Hanbok είναι ένα παραδοσιακό κορεατικό φόρεμα. Hanbok is een traditionele Koreaanse jurk. हानबोक एक परम्परागत कोरियाली पोशाक हो। Hanbok er en tradisjonell koreansk kjole. Hanbok er en traditionel koreansk kjole. Hanbok ist ein traditionelles koreanisches Kleid. Hanbok ແມ່ນເຄື່ອງແຕ່ງກາຍຂອງເກົາຫຼີດັ້ງເດີມ. Hanbok ir tradicionāla korejiešu kleita. Hanbok est traditional Coreanica habitu. Ханбок - это традиционная корейская одежда. Hanbok este o rochie tradițională coreeană. Hanbok ass en traditionellt koreanescht Kleed. „Hanbok“ yra tradicinė korėjietiška suknelė. हॅनबॉक हा पारंपारिक कोरियन ड्रेस आहे. Ханбок е традиционален корејски фустан. Ханбок бол Солонгосын уламжлалт даашинз юм. Hanbok là trang phục truyền thống của Hàn Quốc. Ханбок - традыцыйная карэйская сукенка. Hanbok je tradicionalna korejska haljina. Hanbok е традиционна корейска рокля. Ханбок је традиционална корејска хаљина. Hanbok waa dhar dhaqameed Kuuriya ah. Hanbok är en traditionell koreansk klänning. Hanbok es un vestido tradicional coreano. Hanbok je tradičné kórejské oblečenie. Hanbok je tradicionalna korejska obleka. حنبوڪ روايتي ڪورين لباس آهي. الهانبوك هو لباس كوري تقليدي. Hanbok- ը կորեական ավանդական զգեստ է: Hanbok er hefðbundinn kóreskur kjóll. Is gúna traidisiúnta Cóiréis é Hanbok. Hanbok ənənəvi bir Koreya geyimidir. Hanbok is 'n tradisionele Koreaanse rok. Hanbok është një veshje tradicionale koreane. ሀንቦክ ባህላዊ የኮሪያ ልብስ ነው ፡፡ Hanbok on Korea traditsiooniline kleit. Hanbok estas tradicia korea vesto. ହାନବୋକ ଏକ ପାରମ୍ପାରିକ କୋରିଆ ପୋଷାକ | Hanbok - an’anaviy koreys kiyimi. Ханбок - традиційне корейське плаття. Gwisg Corea draddodiadol yw Hanbok. خەنبوك كورىيەنىڭ ئەنئەنىۋى كىيىمى.

[@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!

[@natedagreat95]

You should make sriracha!!

[@angeliqueb.59]

+1!

[@kamrunnahar2275]

@Ru22eLL what the heckie is this

[@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!

[@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.

[@sernarachel]

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

[@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

[@yunny_day]

I think.. I'm sorry to say that it's not a real Kimchi recipe. We don't squeeze and cut the napa cabbage. but this is the easy way to make it. The main ingredients of Baechu kimchi are napa cabbage,radish,hot pepper,garlic and green onion. And the minor ingredients are sugar and Jeotgal.

[@Ohyeahhahaha]

Come on! It's just pickle

[@davidyoo9740]

@@Ohyeahhahaha aha now i know that you are the criminal better move away dude

[@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

[@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!

[@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

[@user-pr2hs7zu9y]

Korean bae = korean pear Use korean Bae !! It is much better very crunchy and sweet with high water content !!! It is soooooo so good and refreshing !!!!

[@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

[@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 ❤

[@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).

[@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 😊

[@fluffy5534]

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

[@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.

[@집잽줌]

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

[@outlaw451]

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

[@carolesmith197]

Hi, just made it. Kitchen looks like a crime scene lol, looking forward to a few days time.x

[@user-ft2zz3um6l]

I really love adding apples to my kimchi, but i need to find a tougher variety that wont go puree in a few weeks :)

[@dkyelak]

I don't get picky since I think the only reason to use apples or pears is to have something to get the fermentation going.

[@browsergameshub]

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

[@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

[@koreandailylifewithokyoung7323]

No matter what anyone says, kimchi is a traditional Korean food~~

[@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.

[@Athecubus]

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

[@harrue]

NOOOO don't cut it up :( Missing rice paste and the tiny fermented shrimp. and maybe some honey

[@Diseaseisreversible]

Dane L it’s up to your preference

[@harrue]

Matthew Gallego my preference is not missing key ingredients

[@Diseaseisreversible]

Dane L then that is your preference, now you make it the way you like it:)

[@harrue]

@@Diseaseisreversible no you make it the way i want you to make it

[@Diseaseisreversible]

Dane L sorry not a fan of shrimp, I like to keep kosher

[@KIKII.K]

6:04 Jesus.........

[@fjrevoredo]

I miss this era of the channel. Everything was much more simple and straightforward cooking. Not weird challenges and collabs on every video

[@user-pr2hs7zu9y]

Korean Gochugaroo 고추가루 = korean red Pepper powder

[@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.

[@pwenkojammy2894]

I'm sorry I love you but i have to defer to Maangchi on this one bro

[@rbpe3thatsme841]

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

[@kandoo9999]

I think if you want taste real kimchi please add "aekjeot". aekjeot means fish source. it is makes anchovy or shrimp. ah! i recommend add oyster in kimchi. it is southern of South Korea style(Jeolla-do, Gyeongsang-do : do is like state in USA). actually oyster is very cheap in Korea.(1kg - about 10 dollars) try it! it is good.

[@tescoprimark1299]

I was looking for the easiest recipe of making kimchi.... can anyone who already tried here confirm that this one is delish ? Thanks.

[@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?

[@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.

[@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.

[@RLocksley]

Instead of a knife or a mandolin to julienne your carrots, you can use a simple vegetable peeler. It makes the carrot slices much thinner and narrower, but it works for me.

[@elijahsanders3547]

Thank you :) I made saurkraut for the first time and added things like carrots & peppers and it reminded my wife slightly of kimchi which she really likes, so I might have to try making this :)

[@stanmarsh680]

Kimchi is korean food

[@Mel-qr5ob]

sky is blue

[@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

[@akutribombz5150]

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

[@MrazzleDazzle]

I looked at another recipe before finding this video again and now I'm making enough kimchi to feed my house for weeks since I bought way too much cabbage

[@ATOM-xu8ce]

I'm korean, this is nice way to make kimchi but korean original way is very big... and need long time... I want everyone watch this video! Good luck!

[@MsJavaWolf]

I only tried making kimchi once, but I bought some premade paste... the results were horrible. I guess it's time to try doing it from scratch. Also the thing about it turning into a bomb is definitely true, once my store bought kimchi exploded, even though it was in the fridge.

[@FrauADL]

MsJavaWolf Try Maangchi‘s recipe on KZbin..;)

[@michellehiemstra3041]

You really have to check that thing from time to time, degas it and such. But yeah.. don't use the store bought paste, it is simpler and tastier to use home made.

[@barbarasneed8604]

아모르Amor I've been making her recipe for several years now. Great Every Time!!😃

[@1flash3571]

You probably bought a Gochugang, a pepper paste. Wrong thing to buy. Pepper flakes (very small) or powder is the proper thing to buy, and not those American pepper flakes either....

[@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.....

[@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

[@dokdoiskorean8984]

김치는 한국 고유 음식이다. 한국인은 집집마다 김치전용냉장고가 있다. 매일 밥 먹을때 빠지지 않는 음식이 김치다. 그에 반해 중국은 김치를 잘 먹지도 않는다. 한복도 한국 전통 의상이다. 중국 전통 의상은 치파오다. 제발 그만 좀 우겨라. 지겨워. 너희 것이나 잘 챙겨 Kimchi is a Korean traditional food. Koreans have kimchi-only refrigerators every house. Kimchi is the food that is not missed when eating every day. On the other hand, China doesn't even eat kimchi very well. Hanbok is also a traditional Korean costume. The traditional Chinese costume is chifao. Please stop insisting. I'm sick of it. Take care of yours. 泡菜是韩国特有的食物。 韩国人家家户户都有泡菜专用冰箱。 每天吃饭时必不可少的食物就是泡菜。 与此相反，中国却不怎么吃泡菜。 韩服也是韩国传统服装。 中国传统服装是旗袍。 求求你不要再固执了。 好烦啊 管好你们的东西 Look at people all over the world. The Chinese claim that not only kimchi but also pizza and Vietnamese food are all Chinese food. Most Chinese people deny the reality. Guardate le persone in tutto il mondo. I cinesi sostengono che non solo il kimchi, ma anche la pizza e il cibo vietnamita sono tutti cinesi. La maggior parte dei cinesi negano la realtà. Nhìn mọi người trên toàn thế giới kìa. Người Trung Quốc khẳng định rằng không chỉ kim chi mà cả pizza và món ăn Việt Nam đều là món ăn Trung Quốc. Hầu hết người Trung Quốc phủ nhận thực tế. Regardez les gens du monde entier. Les Chinois prétendent que non seulement le kimchi, mais aussi la pizza et la nourriture vietnamienne sont des plats chinois. La plupart des Chinois nient la réalité. Miren a la gente de todo el mundo. Los chinos insisten en que no solo el kimchi, sino también la pizza y Vietnam son comida china. La mayoría de los chinos niegan la realidad.

[@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

[@leanraine]

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

[@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.

[@user-pr2hs7zu9y]

Do not bruise !!! And use korean mu /mooh = korean radish !! Korean radish is much more crunchy refreshing sweet and more water content !!! Must use Korean Mu/Mooh not dikon !!! Dikon is japanese radish and is softer/dryer

[@Carey86]

Are the red pepper flakes a must? I don’t like spicy food. I don’t do well with any kinds of spice, not even black pepper. Does kimchi have to be heated or cold?

[@akshitashrivastava9178]

Me: i know kimchi but i don't know kimchi taste. Jeon jungkook: i know movie but i don't know movie name.

[@polo7450]

Korean food

[@sinnerboy2576]

Is it wierd that i watvh all his videos while eatting cup of noodles ?😂😂

[@nurikodb3915]

I'm sorry but without rice flour roux paste it's not 100% authentic kimchi. I'm sure it's still tasty but it's not the real deal.

[@DariusLundberg]

Excuse me but why Kosher salt? It is highly refined and has no minerals. Use Himiaayan Pink Salt or sea salt.

[@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.

[@rgjbruin]

Thanks Josh, I totally thought you were going to add some of the sourdough starter haha

[@jdpowerzz22]

Can I use a blender for my paste if I don't have a good processor? You made an easy, concise, how to vid that rocks👍🏻🤟🏼💯 Thank you!😁

[@RobertMCroft]

I make this a lot. and this recipe I have made 2 times. I alway use a blender myself and mine works fine.

[@jdpowerzz22]

Mike Croft thanks Mike!

[@petermegaro6554]

Can I replace the cabbage with something else I know it's not traditional but I'm just curious I do like kimchi but I would like to try it with rapini