NON-SPICY WHITE KIMCHI RECIPE (Korean whole cabbage version) Beginner Tutorial Step-by-Step

Korean White Kimchi is a kimchi game changer for many who cannot do spicy! (Also known as summer kimchi, instant kimchi, tongbaechu kimchi, baek kimchi and non-spicy kimchi) It's fermented so it's rich in probiotics and is made with nutritious vegetables bathed in a light and refreshing broth. This video is for beginners and gives a step-by-step tutorial of how to make the whole cabbage version of my fermented white kimchi recipe. I hope you'll love it as much as I do!
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➡️WEBSITE: www.CleanFoodLiving.net
🟢WRITTEN RECIPE:
cleanfoodliving.net/non-spicy...
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➡️SHOP FOR THIS RECIPE:
• KIMCHI CONTAINER (also good for sauerkraut & pickles): amzn.to/3m8NCSd
• KOREAN SEA SALT: amzn.to/3Wc0Slh
• KOSHER SALT (no additives): amzn.to/3GE8ur3
• KOREAN FISH SAUCE: amzn.to/3H8nWxa
➡️ SHOP ALL MY FAVORITE FERMENTING EQUIPMENT:
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➡️ CHAPTERS:
00:00 Intro
01:15 Step 1, Prepare The Cabbage
02:22 Salt
04:13 Step 2, Prepare The Vegetables
07:39 Rotate The Cabbage
08:26 Step 3, Rinsing The Cabbage
09:50 Step 4, Prepare Salt Water Brine & Broth
11:59 Step 5, Wrapping The Cabbage
16:04 The Fermentation Period
17:06 How To Hold Down The Cabbage
17:56 How To Eat The Kimchi
18:55 What To Do If It Goes Wrong...
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving KZbin Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

[@alanbishop419]

By far the very best instructional video I have seen. My first attempt following a different video from another channel was a complete and utter disaster. Your methods and how you explain them are fabulous. Really underrated video.

[@gracie2244]

Wow! What a beautiful video. I never thought I would try to make Kimchi but I just made my grocery list. You have inspired me! Thank you!

[@bonniehatcher8198]

So many things I can't do because too spicey!!! Thank you!!! Can't wait to grow the right veggies so I can make it!!!!

[@keithbarton9859]

Superb, my wife is a Korean native, you made her jaw dropped!

[@bethetruth6428]

Wow YUM ! ...

[@Jefuslives]

This looks amazing! Very clearly explained too.

[@CravingCrochet]

Thank you! Such a beautiful video! Can't wait to try❤

[@kickstar126]

An incredible technical show today really fantastic info I am impressed with your knowledge I never even heard of Kimchi until today, I enjoyed the show many thanx.

[@huginnandmuninn4865]

Really informative and well explained! I’m going to try this at home and thank you!

[@jazzibel1515]

Thanks so much for this!! I love the way you explain everything very clearly in detail. This is my first attempt and I’m feeling very confident. 😉

[@koliamena678]

wow! how nicely you explained the recipe.. love it❤

[@janicemackey8178]

Can't wait to try it ❤

[@naomisee789]

This looks so yummy! I look forward to putting this together. Thank you for showing us the kimchi container system! That looks just perfect for keeping the veggies submerged. 😎

[@Suraj_VN]

Your voice is so calming. I slept off halfway through 😅

[@comments2840]

Soothing voice is healthy to the audience

[@kathyg7240]

Love it! 💚❤🧡💛My son and I made this Kimchi and it is almost gone. We have made from your videos the sauerkraut, red cabbage sauerkraut, and this Kimchi. They have all turned out wonderful! I was a bit concerned the first time about my ability. The ph meter helped with that. Today we are making your fermented beans. Can't wait! I have a smaller refrigerator or I would devote a whole shelf to fermented foods. Thank you for all the recipes! 💚

[@moritaagishta6190]

Excellent video thanks for sharing. I like this one because no hot spices so I don't need to call the fire department again. Thanks a lot again for sharing .

[@maryduff8831]

Enjoyed watching this while eating some commercially made kimchi wrapped in nori. This is the first jar I’ve bought in a long time that wasn’t either too hot or have too much garlic for my system to tolerate.

[@carolwilliams7052]

This is PERFECT !!! NON-spicy KimChi is EXACTLY what I wanted !!!!!. For vegans not using fish sauce, any point in adding soy sauce, kelp granules or crushed nori ???

[@CleanFoodLiving]

Soy sauce is a good idea... try it both ways, with and without. I've seen some recipes use the kelp, but I personally dont like the flavor.

[@carolwilliams7052]

@@CleanFoodLiving - Perhaps a dollop of white miso blended into the "broth". Some eat kimchi wrapped in nori & rice, which is what made me think of nori (or kelp).

[@BeverleyAnn-rh2lv]

​@@CleanFoodLivinghi Adrienne, do you have a spicy kimchi video please? Thank you ❤

[@CleanFoodLiving]

@@BeverleyAnn-rh2lv hi there, I do not. But you can make the white kimchi recipe video I have into spicy kimchi simply by adding 1/2 teaspoon of korean red pepper powder ( also known as gochugaru) Video: kzbin.info/www/bejne/nHekoWRmZZqGr7s Korean spice: amzn.to/3PtjsW5

[@DustinPerezano-ne3dn]

Amazing! I cant wait to add this to my fish and rice. Im definitely gonna try it. Maybe with regular cabage rather than this type because my grocery store does not have this type

[@michaelmorrow614]

Just found this channel..I'm gonna try to make some zucchini relish! My wife loves your hair!

[@tedlofland3446]

Love your videos. Can you do one on Kombucha?

[@janetblanchard7]

LOVE this! Thank you and God bless you

[@rgruenhaus]

No god we trust! No evidence no gods!

[@sallyeblen7032]

Iv'e never made anything like this. hope to soon

[@oreradovanovi5204]

Thank you for this, but that container is giving me 💡💡💡 ideas... I'll definitely get one and ake all bunch of fermented all in one😂

[@4pennygirl]

What did you cover the gars with. Can I use a fermenting lid. What is the best.

[@lllr179]

What it make a big difference to use a regular head of white cabbage?

[@mybeest2724]

Could you please help me understand when to use the PH Meter. I notice in some videos you use it and sometimes you don’t. Thanks I’m advance!! I love this channel ❤

[@CleanFoodLiving]

I use the PH meter always. (i just don't include it in videos all the time since there have been complaints that it makes the process seem to complicated and intimidating). Once I make the food to be fermented, I'll take a starting PH reading so I have something to compare it to later. Then I typically take a Ph reading on days 3,4,5 to make sure the fermentation is taking hold, indicated by a dropping PH. Once I see the PH is steadily holding below 4.5 (and even better would be 4.0 or lower)... I don't check it much further until right before I put it in the fridge. That can be whenever (day 3 or day 30) since countertop fermentation times vary depending on what I'm fermenting and how. Essentially I'm checking almost daily the first week to confirm fermentation is taking place. Again, indicated by a dropping PH below 4.5. Then not much more after that.

[@thehypnoticadvantage7103]

I get the lacto ferments but can you use probiotic tablets or your probiotic water in food ferments to get even more probiotics in the food or intentionally grow strains? kinda like yogurt but with other foods? for instance using probiotic water in the brine of pickles or red cabbage?

[@CleanFoodLiving]

I understand what you're saying. I'm not sure how effective they would be in a vegetable fermentation because the 'introduced' bacteria from the capsules will probably get annihilated, or out-competed, by the natural wild strains already present on the vegetables. Cultures are great to use when there isn't a natural source already present, like with the probiotic water or making yogurt... but when combined with wild bacteria... the laboratory created microbes of the capsule aren't tough enough to co-exist with nature-made microbes. Make sense?

[@bonsang1073]

minimalist knife

[@franklynangie5281]

After making this in the kimchi fermentation tub can it be changed to a hat for storage in the fridge? That way I could start another fermentation in the fermentation tub? Thanks.

[@CleanFoodLiving]

Yes!

[@franklynangie5281]

@@CleanFoodLiving Thank you

[@ThingsILove2266]

Are you saying that if you don’t want to wrap it up you can just slice the cabbage? In thin strips or??

[@CleanFoodLiving]

Yes It's called mak kimchi. Heres my video on how to make it kzbin.info/www/bejne/hJDSqqSFZ8Rrd6s

[@dai-ut5zl]

hope i can eat kimchi with you😍

[@moritaagishta6190]

Where can I get container like that ? Thank you.

[@CleanFoodLiving]

I got mine from Amazon.... (also good to use for sauerkraut & pickles): amzn.to/3m8NCSd

[@1flash3571]

If you live in a big city and there are Asian stores, they might have them and if there are Korean stores, there will definitely have them in stock.

[@johneast6972]

I wish I could buy this type of food in my area ….also your skin looks great How old are you?

[@carolwilliams7052]

2 questions - - 1) There are 4 sizes of kimchi containers - which are you using ??? *_AND_* 2) Can the containers be used instead of jars to make the Baek KimChi ???

[@CleanFoodLiving]

I'm using the 1.3 gallon size... and it's also good for sauerkraut & pickles): amzn.to/3m8NCSd And yes, replaces the jars for the sliced cabbage version too👍

[@carolwilliams7052]

@@CleanFoodLiving - *_VERY_* helpful. Thx so much for responding !!! I intend to get 3 containers & a ph-meter to have sauerkraut, pickles and baek kimchi rotating at all times !!!!! 💕

[@CleanFoodLiving]

Wonderful! Fyi... you may be aware of this already, but just in case, I have fermentation fails with store bought cucumbers including organic. Garden, farm direct or farmer's market cucs are best for home fermented pickles. Store bought cabbage is fine though, both commercial or organic will ferment. 👍🙂

[@carolwilliams7052]

@@CleanFoodLiving T Y 4 that. But I wonder why. Disappointing because I can't do direct or farmers markets. Also, what about filtered or spring water. Does chlorinated tap water effect fermentation ???

[@1flash3571]

Glass Jar is a good first item you can use. Just fill the liquid up to the near the top so oxygen wont get a space. Half gallon ones or bit smaller are good to use with wide mouth.

[@bessie9565]

I will go to the store and pick up some this to much for me don't have that much time.

[@erosamuk]

After brining the cabbage is rinsed with tap water. How the chlorine in that water not inhibit the fermentation process?