Traditional Homemade Kimchi Recipe (Fermented Cabbage)

[@dishedit]

🧑‍🍳➡Checkout our Cookbook dishedme.com/ ⬅📖

[@simikhanhossain667]

@dishedit thank you very very much , How long time the jar I should keep outside for fermentation, Please let us know

[@diannarosedecano4730]

This video is a big help! We're assigned in our General Biology 1 to ferment some food and we chose kimchi. We used your mom's recipe and in return we named our finish product as "Johnny's Eomma Kimchi". Thank you very much for sharing your mom's recipe!

[@raychang8648]

Great video, and great job! I was a cook in a Korean restaurant back in the early '90s. I've made kimchi like this a lot of times. And, in such large batches I would put a wooden board on top and sit on it to help push the liquid out. He didn't mention that it should sit out for about a week before being refrigerated. After that, if it eventually gets sour you can add some tofu and meat and stew it to make "kimchi dubu jigae". Really good!

[@dishedit]

Check out our latest recipe! 🤤😋kzbin.info/www/bejne/nXrVdYSll7-dfrs

[@pctechman7]

This is the first recipe that is almost like the one that I have been making for years. I have never used fish sauce or shrimp or beef bullion. I have tried some of the in house Kimchi that Asian markets make and they use way way too much sugar and it actually turns out sweet. I have always seen recipes calling for pears, the batch I made last week I wanted to try did not have any pears so I chopped up an apple. Turned out great! I let my kimchi sit for at least 4 or 5 days. Enjoyed your video!

[@patrogers2594]

Thank you for your way of making this!

[@terriraney8685]

Love your mother's recipe, but please give some guidance on the fermentation process! I didn't have a Korean mother! 😊

[@TheJlee28]

He takes his mom’s recipes and monetizes it 😂😂😂😂

[@harleyreese214]

Thanks Johnny, I made your recipe and I have to say it has the best flavor I have ever tasted.

[@jenicahtraigo1115]

So far after looking for so many recipes and ways on how to do this, I guess this is the easiest way and easy to learn. I am definitely ready to do this on weekend. Thank you so much.

[@dishedit]

Thanks MicxArt! Give it a try at home and let us know how it goes! 😄

[@felicitaslapuz84]

Thank you, for the recipe. 👏👏👏🇵🇭

[@jboomer2725]

Perfect recipe! Made your recipe twice now and it is simple, delicious and fast! Thank you.

[@william474]

Great video, most definitely will try.

[@JinxedJax]

Thank you so much for listing the ingredients. I gave you a like a subscribed. 👍🏼👍🏼

[@roserose3625]

I agree that was the best receipe ever. Thanks I'm going to give kimchi another go using your receipe.

[@dishedit]

Did you like the dish!? What else would you like to see us make!? ➡️ SUBSCRIBE to Goutez! kzbin.info/door/GNRSCD9-k1629nNEi8suhQ 📺 Watch More Videos Here! kzbin.info/www/bejne/roCWfZdolpeBias

[@BabbleTop]

NICE!!!!

[@anibalguarderas6735]

Your recepy is very cut and dry now to get all ingredients, I will make kimchi.

[@ariangenesis3955]

@Princeton Joshua Yea, I've been watching on Flixzone} for months myself :D

[@dawsonthiago8776]

@Princeton Joshua yea, have been watching on Flixzone} for since december myself :D

[@emiliolangston9724]

@Princeton Joshua yup, I've been using Flixzone} for since december myself =)

[@Blessedprince555]

Love this channel Already and just found it today. And much props we need to keep things Traditional

[@anibalguarderas6735]

Simple and delicious, and well explained well done.

[@dishedit]

Thanks ANIBAL GUARDERAS! Give it a try at home and let us know how it goes! 😄

[@Aurilndia]

Thank you for your video! I had problem with that salting part from different recipe and my first kimchi was just too salty. :D Now I can make another and make it better. :)

[@TheJlee28]

Lovely I’ll make this!! ❤❤❤❤

[@dollylapid4910]

Yummy kimchi thank u.😀for sharing recipe

[@dishedit]

Subscribe for more easy and delicious dish Dolly Lapid! 😊kzbin.info/door/GNRSCD9-k1629nNEi8suhQ

[@zenaidastovall7211]

Thank you for sharing ! yours is the easiest thing to do . Love it !

[@ivmodo]

I just made it following your recipe, just without that shrimp paste (did not get it here), so I am really curious how it will taste after some fermenting.

[@ludmila8633]

THANK YOU!!! Making it the third time , never tried before , thank you !!!

[@texaslinux]

This was a perfect video, thank you!

[@dishedit]

Thanks Keith! Give it a try at home and let us know how it goes! 😄

[@carloslagrange4917]

Good man. So easy!

[@dishedit]

Did you try making it Carlos LaGrange? 😊😃

[@LaMagnatron]

Awesome video! I made this recipe, and it is the best kimchi I’ve ever had!

[@willhoyle752]

So do you put it in the refrigerator to ferment in the jar?? Or do you leave it on the counter?? How long before its ready to eat??

[@blacklivesmatter2494]

One Time this channel is going to be popular

[@dishedit]

I claim it! 😄 😊

[@rachel_desiree]

“This recipe is my mother’s recipe.” Me: *rolls sleeves* All right, Imma make this.

[@dishedit]

Did you try making it Rachel Desiree? 😊😃 How did it go? 😃

[@aadhya7560]

@@dishedit I made it it was AMAZING

[@anngevorg8615]

Thank You!!!

[@merledavis4136]

Should kimchee be placed in refrigerator to freemen’s or on counter . Very good. Please let me know Thank you

[@koreandailylifewithokyoung7323]

Kimchi is a traditional Korean food, thank you for making kimchi

[@dishedit]

Subscribe for more easy and delicious dish Korean daily life with ok&young! 😊kzbin.info/door/GNRSCD9-k1629nNEi8suhQ

[@Niko-bh6jz]

Please tell me what can I replace the daikon radish with. And what to do after you put the finished kimchi in a jar, put it in the refrigerator for how long

[@sierrarazevich1962]

How many days of ferment before putting in fridge

[@lonigirl8807]

Will you do a green bean recipe? I have tried a few but I can't find one like the one they serve at the restaurant my son loves. We could eat kimchi and those green beans everyday. I will try this one. Thank you!

[@cesareolivieri7228]

Hi there. How long shall I ferment it?

[@beeldbuisbengel1]

PERFECT view bro!

[@dishedit]

Thanks Robert Baan! Give it a try at home and let us know how it goes! 😄

[@artisan.deeche]

I want to try this. So from reading comments. room temp 2 days ferment? then put in fridge, how long will it last in fridge before it spoils?

[@SB-qm5wg]

how long to let it ferment?

[@orlandowilliams5309]

Great video 💪🏽💯💙. I have a question how long do you let it sit before you start to eat it

[@thelostone6981]

How long do you have? Minutes or months? Cuz both work!

[@jillianchen7564]

Do you leave it on the counter to ferment? Or in the fridge? And for how long do you ferment for and how long is the shelf life?

[@johnnytries]

Leave it on the counter for 1-3 days and then in the fridge

[@sexyciela]

I just saw a video where the guy puts it in the jar and puts it in the counter for 48hrs leaving the lid slightly open then he put it in the fridge

[@watdew1502]

I followed this recipe exactly, threw it in a gallon sized jar w airlock lid and set out for three days. Put the kimchi into 3 jars (1quart each) and in fridge. I just finished the last of it a few weeks ago, in fridge for almost 5 months and still fantastic. Slightly more sour than when I first finished it. I am back to watch this again since I need to make more. Just do what the nice man tells you and no cap it's bussin fr ong this shit slaps.

[@karenannvillar6241]

Did you not open the lid for straight 3 days?

[@watdew1502]

@@karenannvillar6241 no I kept it shut - but It's a fermenting jar and has a little hole with rubber spacer on the lid. The air lock fits into this and allows gasses to escape. If I was doing it in a mason jar I would just leave it slightly unscrewed, or burp it every once in awhile. I always set ferments in a tray or something in case it overflows.

[@karenannvillar6241]

Did you use rice flour paste?

[@marfaworks]

does the kimchi need to be submerged in liquid while fermenting?

[@ttmoore4447]

I thought a paste made from r iui ce or corn flour of some kind was added. I'll have to check the Manchici channel.

[@marufhussain631]

Can we make it with Green Cabbage?

[@dingo7055]

I just made up a batch of this stuff today and got it fermenting in a jar. Question - it would obviously taste better if you ferment it for longer - how long do you suggest as the max time to ferment this recipe? Also - could you just as easily use chicken bullion instead of beef?

[@johnnytries]

depends on the temperature, if where your fermenting is warmer (the lowest temp i'd ferment is room temp) then i'd do it for 1-2 days and then into the fridge. if cooler, say a garage where its 5-10 deg Celsius i'd ferment 3-5 days. Even after a short time fermenting it will still slowly ferment in the fridge and it will still be delicious! I've never used chicken bouillon so I cant answer that sorry. Hope the kimchi turns out delicious!!!!

[@amirrahim2336]

Yes that is very important the temp is very important but it is also personal perfence up to you how you want to ferment it if you a more sour kimchi then ferment it longer if want less sour ferment for less if less spicy ferment less and if add sugar and want a less sweet ferment longer and if you want more sweet ferment less up to real taste after a day and a half is to liking ferment more or less after if like it or don't be careful what you ferment because as it ferment it releases co2 don't ferment metal I recommend doing research on Locto fermentation and different types of fermentation Is in interesting process it use to make everything from kimchi to sourgrout to wine and beer they all use fermentation this different types of fermentation

[@edwardleigh-wood1540]

Some recipes ask for rice flour, what does this do? Thanks

[@aliciadurham9785]

How long do we wait before eating? Great video, thank you.

[@dishedit]

It can be ready in 4 days if it's stored in room temperature. 😊 😉

[@aliciadurham9785]

@@dishedit thank you very much.

[@dishedit]

My pleasure! 😊 😄

[@iloveshinythings3295]

Can I use one of those jars with hinges and silicone? Or will that not work for the fermentation process needed to make kimchi?

[@dishedit]

Hmm, as long it's an air-tight container. 😉 😄

[@iloveshinythings3295]

@@dishedit Thank you, just wanted to make sure :)

[@dishedit]

You're welcome. 😊

[@dezzo999]

Simple and delicious! Love it!

[@dishedit]

Thanks Desiree C! Give it a try at home and let us know how it goes! 😄

[@dezzo999]

@@dishedit It's so good!

[@mapuiana]

Do you refrigerated or leave it outside?

[@dishedit]

While it is common practice to store at room temperature at first, if you don't feel comfortable doing so, it's perfectly fine to ferment your kimchi in the fridge.

[@missyo4848]

If I don’t have an Asian market to buy shrimp sauce, can I order the shrimp sauce on Amazon? I only see the finely puréed stuff online

[@wataki2]

I cant find it to but online anywhere. Yesterday I came across a blog that recommended dried and or powdered tiny shrimp but the one Louisiana company I was eyeing has added Sodium Bisulfite (Sulfiting Agent) and I was concerned that it would interfere with the fermentation process since it is a preservative:( Another person on YT says to just make your own shrimp paste with fresh small, tiny as u can find locally, and ferment it yourself then blend to paste:(:( So sadly I will be making my first ever batch without this ingredient, I will just use the Redboat fish sauce and some additional anchovies maybe.

[@missyo4848]

I bought a puréed one on Amazon and used it to make kimchi. It works amazingly for this recipe!! Best kimchi ever!

[@alyasabila9879]

Also, can we open the jar before 7 days?

[@dishedit]

Yes. It ferments in 3-4 days at room temperature or 2-3 weeks in the fridge.

[@Sieg2k6]

I have a question if anyone can help me?Does the rincing not stop fermentation? I’ve heard to get the health benefits from fermented foods you need to ferment for about 4 days. But if rincing removes the salt, surely the fermentation process will stop? I’m genuinely curious as I love kimchi and want to make it myself but also want the good bacteria from fermentation to help boost my microbiome. Is it that the small amount of salt left over is enough?

[@munchh2007]

How long does it keep?

[@naaniinthekitchen2759]

Do people usually add radish? Or is that not essential

[@johnnytries]

You def. Can if you'd like but but not essential

[@leeryugraeroxas4659]

How long does kimchi last?

[@dishedit]

Kept at room temperature, kimchi lasts 1 week after opening.

[@Flippokid]

I work in a fermentation shop and that guy never does the salt prep for the cabbage. I'll tell him he needs to up his game! And how garlicy does this get? Does the fermentation tone down its effect on breath, like poaching garlic does, or is it still heavily active?

[@jakobw135]

Can you add commercial PROBIOTICS to ensure fermentation? Also, can you use REGULAR green, purple and white cabbages instead of the traditional NAPA?

[@FarewelI]

No, go for the Chinese cabbage version. The other ones won't have the crunch in the final product

[@austenhead5303]

You CAN use other cabbage. Of course, it'll be a little different, but any cabbage will ferment.

[@lindadurand247]

Regular cabbage is best used for saurkraut

[@Yaqeen2013]

Is that fermented small shrimps or krill?

[@Jtsfarm]

I like it

[@emmykp8740]

I've seen recipes that use a white porridge. Does it make much of a difference?

[@dishedit]

Porridge helps all spices mix together but you can skip it. 😊

[@universityofthrifting709]

Love it

[@dishedit]

Thanks Save that Dollar! Give it a try at home and let us know how it goes! 😄 And subscribe for more easy and delicious dish Save that Dollar! 😊kzbin.info/door/GNRSCD9-k1629nNEi8suhQ

[@liutuxee]

I've made this recipe couple of days ago, letf in the garage so kind of cold storage,checked it,and the juice has slimy texture,smell and taste okay, is it normal?I've made this recipe before but without the onion,could it be the reason?

[@isaac6770]

i've taste a lot of kimchi and it taste like they've put a vinegar (sour taste in cabbage) but when i made my kimchi it doesnt have any sour taste. am i soing it wrong?

[@emersonburch927]

It takes time to ferment it and give it that sour flavor. You can eat kimchi fresh or ferment for 1-7 days. I generally ferment for. 3-5, depending on the weather and how warm the house is.

[@harleyrider883]

Just tried it. Lots of fun. Had exactly the two brands of salt you showed already sitting around the house. Too funny. Question: should I do the lids up tight as soon as they're filled, or is is like beer/wine where you have to let the gas escape? Also, are there any signs that I should look for to assess when to put it in the fridge? I'm planning on leaving it on the counter top for 3 days. Thanks, great video!

[@dishedit]

Depending on when you mean to eat them, I'd recommend a mix of room temperature ripening and fridge storage. Keep the lid completely unscrewed while at room temp until ripened to a stage you prefer, and keep it loosely on in the fridge and eat it up in the next few weeks (where it will continue to ferment some more but slow down drastically).

[@amirrahim2336]

As it ferment it releases co2 if don't expoding keep it loose fun fact can use fermentation to make a carbonated drink such as a sparking wine

[@brendanrichardson3763]

Great video, cheers dude 👍 I added Daikon Radish to mine also. I'll let you know how it goes.

[@dishedit]

Subscribe for more easy and delicious dish Brendan Richardson! 😊kzbin.info/door/GNRSCD9-k1629nNEi8suhQ

[@julianafood]

Great recipe! This would go well with some pork.

[@dishedit]

Indeed! Did you try making it julianafood? 😊😃How did it go? 😄

[@shashirekhaam9208]

Isn't green onions just spring onions or is it like a different type of onion?

[@dishedit]

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. 😄 😉

[@shashirekhaam9208]

Oh ok👍👍

[@dishedit]

Check out our latest recipe! 🤤😋kzbin.info/www/bejne/aqrWi62hj7R6eqs

[@shashirekhaam9208]

I checked it out!👍😃

[@dishedit]

😄 😉

[@moninaannbungay455]

Is it okay to place into a plastic container. We don't have jar. will still ferment?

[@dishedit]

Yes but take note that they can make your whole fridge smell like kimchi if they aren't airtight. 😅

[@maddiethekitten3123]

Hi! This looks incredible and I would love to make it. However, it’s hard finding the right ingredients. Could I use green cabbage instead of Napa and more fish sauce in place of the shrimp? Thank you so much for the video!

[@Flippokid]

I'd sub the shrimp sauce with another fermented shrimp product, so you still have that shrimpiness. Terasi (indonesian shrimp paste) comes to mind.

[@ChrissieSM]

You don't need the shrimp, fish sauce is sufficient. Besides, some non Korean find fermented shrimps too pungent.

[@joanies6778]

What do you do with the rest of that jar of salted shrimp after only using 2 teaspoons for this recipe?

[@Rubycon99]

Save it for the next time you make kimchi ¯\_(ツ)_/¯

[@Food4thought1234]

How long do you let it sit out? I don’t know why videos leave this out? I don’t want to leave it out too long, or not long enough

[@emersonburch927]

1-7 days should be safe and effective. I sometimes tap my jars to let the bubbles come to the top and get the brine back to the bottom.

[@Food4thought1234]

@@emersonburch927 thank you

[@emersonburch927]

@@Food4thought1234 you’re welcome. Just try to keep your brine covering as much of the kimchi as possible. This facilitates the fermentation.

[@alyasabila9879]

Hey why my kimchi has white molds on top of it? Am i doing it wrong?

[@dishedit]

It could be yeast which is common during the process. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation.

[@alyasabila9879]

Ah, so it's harmless. I was worried because my friend said it could be poisonous. And can't I open the jar every other day? I heard air is bad for the kimchi.

[@dishedit]

It is. That's how yeast develop.

[@angeltradesfx]

Why would you let air in the jar every other day. You're trying to pickle it, not make yogurt.

[@emersonburch927]

I off-gas my kimchi but also use glass weights on the top to keep the Napa under the brine. The salty brine prevents yeast and bad bacteria from growing. :)

[@BabbleTop]

Kimchi Kimchi Kimchi

[@dishedit]

Traditional Homemade Kimchi!!! 😋

[@OldSchoolPrepper]

so....i didn't see any rice flour, potato nor white flour....i (basically) make Kimchi the way your video does (minis the beef bouillon) however I've been told that's not real kimchi without the gravy glue goop...which is correct? thanks for the info!

[@dishedit]

Glad you liked this version old school prepper! 😊 Subscribe for more easy and delicious dish old school prepper! 😊kzbin.info/door/GNRSCD9-k1629nNEi8suhQ

[@emersonburch927]

It’s really about how you like it. Fermentation is all about bacteria eating sugar. The gravy glue adds some weight to the brine and also supplies more sugar for fermenting. Try different ways to see what you like!

[@kellygold2815]

You should make the paste first and then rub it onto the cabbage. Also I believe you forgot the sticky paste which is the rice flour. Otherwise your kimchi is just very juicy and not sticky.

[@skwidvishus1188]

Can Onion Powder be used instead of sliced onion?

[@missred18]

I have some of those tiny dried shrimps I would like to use as I can only get a large jar like you use, and it would go bad. Would that work if I maybe chop them smaller and they will soak up and soften with the brine juice?

[@emersonburch927]

I sometimes use the dried shrimp, because that’s all I have. It works great. Not quite as funky, but it’s fine. I generally soak it in the fish sauce while I’m preparing the Napa cabbage.

[@xaryuo]

No daikon? No rice flour gravy?

[@RandallGray-me6br]

Best looking KimChi ever albeit a bit stingy on the Ginger

[@ciganyweaverandherperiwink6293]

I've read that iodized table salt is a big no-no due to how it affects the 'good bacteria' forming in the fermentation period as well as other more technical things during brining. I'd love to know how to make sense of the differing rules I keep reading. The more tutorials I watch, the more confused I am: Joshua Weissman didn't even use a sugar-rice flour starter paste! Emy Made in Japan didn't rinse her cabbage after brining etc. The Korean pros like Maangchi go against all of you with her advice and I'm more confused by the week. I'm grateful for your uploads though, please don't get me wrong. I'm just determined not to screw up another batch of kimchi and unsure who to listen to and why.

[@Flippokid]

Kimchi is incredibly versatile. It's goes back millennia in thousands of villages. There's hardly any right or wrong technique. However iodized salt is usually a no-no. I think the reason he says you can sub with iodized salt is because you rinse it off. So the iodines will not affect this recipe too much. If you can't find kosher salt (we don't really have it in europe) I'd use sea-salt.

[@ciganyweaverandherperiwink6293]

@@Flippokid Thank you for your reply. I use Korean salt for mine and am still experimenting until I make something exactly to my taste. There's a great deal of bad advice online so I tend to consult the aggregate of online tutorials and essays and then follow the most commonly seen repetitions (especially when the Korean cook has explained WHY they are doing each step and the likely consequences if you don't). There is a science behind fermentation and some alterations make no critical difference whereas others would precipitate disaster. I'm on a mission this winter to make the best batch yet! 😄✌

[@amirmalik127]

Never use Iodized salt in any type of fermentation. Iodine kills good bacteria and stops fermentation process

[@CJW139]

I like your recipe because you don’t use the gluey stuff!

[@rara-xq5nn]

Do you close lid tight why do u skip this part

[@kefka893]

hell yeah brother

[@dishedit]

Did you try making it kefka893? 😊😃

[@kefka893]

@@dishedit yes sir

[@huihuichee4945]

No puree O.o

[@sierrarazevich1962]

And long in jar before I open thank you

[@annap214]

You didn’t add sweet rice flour paste…

[@austenhead5303]

I'm gonna follow this method, but modify the recipe to include only what's on the ingredients list of my favourite store bought kimchi, which is: Cabbage Shallots Ginger Garlic (scaled way back) Gochugaro Salt I might add scallions and maaaaybe a carrot, but that's it. I trust it'll still ferment without all the fishy stuff, and I want it to be low carb, so no sugar. This will be my second attempt at kimchi. Last time I followed one of maangchi's recipes exactly, and I failed - it was overwhelmingly garlicky and even bitter. Possibly one of my ingredients was somehow off. Had to toss the whole batch. Here goes attempt number two.

[@austenhead5303]

Attempt two is almost eaten up, it was pretty good, though still a bit strong for my taste. Back for attempt three, using the same method, but adjusting the flavourings to make it even more mellow.

[@kai8714]

Where's the radish?

[@yubemful]

Where's radish?

[@sheenasuating9622]

That's a big napa cabbage

[@dishedit]

Are you going to try this recipe Sheena Suating!? 😄 😊

[@davidbell9130]

that could be very expensive to make it seems, i just buy a small 5 dollar jar at grocer

[@SweetestDream]

Wonderfully killer

[@dishedit]

Thanks sweetest dream food! Give it a try at home and let us know how it goes! 😄

[@ucdbioboy]

What the hell after you doing?!?!?! You're killing the fermentation process when you rinse it and dump the liquid that comes out?!?! 😱😱🤦🏻🤦🏻🤦🏻

[@dishedit]

How do you it Ruben Martinez?

[@emersonburch927]

Ruben, when you remove the brine, you add other salt with the bouillon and fish sauce and shrimp. So, the salt ratio is good and it will ferment correctly. There are a variety of different ways to ferment, but a salty brine, a sugar, and time is all it takes.

[@ucdbioboy]

AND THEN HE ADDS THE SALT BACK IN WITH THE BULLION🤦🏻

[@emersonburch927]

Yep. You need salt from the bouillon, fish sauce, and brining to bring on the ferment. Fermentation only works with a good salt ratio. :)

[@thamoj0]

voted down, and will not use. fermentation is kinda important. a LOT of people have asked, and there has been no answer. ill move one to someone else.

[@DuckGuy-1957]

That's NOT kimchi. You're missing a very key ingredient. The starch paste (아풀로 붙이다) is the glue that holds everything together. _You should know this._

[@wahyuferiyansyah7290]

It is summer or spring season kimchi, usually they replaced rice porridge with mashed potato or cooked rice but sometimes people just skip and don't add anything Kimchi don't go well in winter so they add rice porridge to help the fermentation process,but why they made kimchi in winter?? because napa cabbage and radish are the best in winter time

[@DuckGuy-1957]

True. But this ISN'T that type of kimchi

[@rifwann]

​@@wahyuferiyansyah7290could you elaborate more on this.. what adding and not adding starch paste will do

[@missyo4848]

It’s the best recipe ever!!

[@Om-abdulrhman]

@@DuckGuy-1957 لا تدقق فيما لا يفيد

[@alexjones4033]

That shi stinks

[@BO55429]

Too much fuckin garlic. I didnt even put as much as the recipe called for. Holy shit

[@RoflJoker1994]

So you never specified how long the fermenting process takes and where/how to store it during that process. And after it’s done processing does it go in the fridge ? And how long does it last ??? Come on…..