my mom, who is korean, used to make kimchi the more traditional way without chopping up the cabbage, but as she has gotten older, sometimes she chops up the cabbage because it just works better for her. it’s delicious either way, so do whichever one works better for you.

@grj4740

Жыл бұрын

Agree, as I'm Korean while watching chopping the cabbage I was confused. Still most of Koreans dont chop the cabbage when they make kimchi. But the ingredients are almost the same. And the ingredients are a little different depending on some regions. Some fish or oysters are used in countrysides

@eleeo9

Жыл бұрын

This is just the hassle-free way since you simply mix all together rather than smear onto each leaf and then slicing it before serving, dirtying a cutting board :).

@GinaJonesStillettoQueen

Жыл бұрын

How do you effectively clean the cabbage if it's still intact? 🤔

@eleeo9

Жыл бұрын

@@GinaJonesStillettoQueen When you halve or quarter each head, the leaves become looser :) Also, after brining the cabbage, we rinse it anyway so we typically do the cleaning then.

@dongkilkim7797

Жыл бұрын

Because this isnt kimchi. Its form of kimchi called 것저리. Pronounced gut juh ri. Its a form of kimchi but tastes very different. Most non koreans use this recipe as kimchi cuz its easier to make. Less time too.

I am in agreement with everyone: this is a very simple recipe, and one a beginner (to attempting kimchi) could attempt with some success. This is my big project of the year, to learn, and become, a regular kimchi maker! Thank you for sharing all your tips & advice

I made kimchi for the first time yesterday for my bday and it’s delicious 😋!

@shakirah.r

Жыл бұрын

Happy birthday! We shared the same star 💕

@Ms.AshleyHoney

Жыл бұрын

Happy belated Birthday 🥳

@madamerage8518

Жыл бұрын

my dad came up with the wish to make kimchi which surprised me bc I thought it wasn't his thing but here we are 😀 I wanted to make it for a long time but haven't mentioned it for whatever reason. it came out delicious and way better than the store bought stuff I ate occasionally.

@pob000

Жыл бұрын

If you made kimchi and are it the next day there's no way it was even ready. You gotta let it sit for at least a week. Happy birthday though

@sackgod

Жыл бұрын

@@pob000 ok

Of all the hundreds of ways to make kimichi, I find yours very simple and easy to execute! Thanks!

I definitely like your take on kimchi! I've seen plenty of videos where the cabbage leaves are left whole, and no rice paste, Asian pear, or sugar. But your version looks easier to handle and make while still getting great results. I've never made it myself, but when I do I'm going to try your version with a tweak......so thank you for sharing your video 😁

@Janell_W.1991

Жыл бұрын

Completely agree! Hers seems a bit more beginner friendly for those of us who have never attempted making it ourselves before. I will definitely be utilizing her recipe when I make some as well.

That looks great. I make mine simpler without the rice paste. I just mixed lots of fresh ginger, garlic, soy (or fish sauce if not vegan) and Korean chili to the veggies after salting them. It ferments well. Sometimes I'll add an asian pear or if in a hurry a little bit of sugar or brown sugar. By the way, look for the Korean daikon radish. It is shorter and fatter and tastier than the Japanese daikon. Cheers!

@fishseas

Жыл бұрын

i didnt know you could make it without the rice paste! what does it change? i might do that next time… i love your channel btw!

@heersyal2454

Жыл бұрын

Ooh, pear - do you mean a Chinese pear, as they hold quite well (don't disintegrate)? It all sounds so delicious!

@ThePotThickens

Жыл бұрын

@@heersyal2454 Yes. The asian pears are different than western pears. If I use it in this, I would blend it with a kimchi paste.

@toomacchi

Жыл бұрын

For the paste I actually put in gochujang instead of the rice paste and it’s good 😋

@MystqStar

Жыл бұрын

I've made it with Gochujang because I didn't have Sweet rice powder..and it turned out quite perfect in taste 😊

Love you!! Thank you always posting recipes for us!!

This seems like the most doable kimchi ever for me! Thank you!

I’m not a big cabbage fan but I’d eat this it looks so good

@MyHealthyDish

Жыл бұрын

Hope you try it

I just love your energy ❤️

Thank you, I feel like I can make Kimchi at home now. I will probably try the vegetarian version in the new year. 😋

@MyHealthyDish

Жыл бұрын

Happy New Year

I’m salivating watching this video 😂. Thank you for sharing your recipes!

Just in time for me to try and make my own homemade kimchi thank youuuuu

Love your channel and recipes

I love kimchi! Thank you for sharing your recipe.

Oh boy, you haven't seen me buttering a slice of bread. You can literally discard the whole kitchen after that... 😅😅😅

In Korea we don’t cut the cabbage and only cut them when your eating. But still thank you for posting Korean food ❤❤

@asiyagasayni4811

Жыл бұрын

Do you add the rice paste to it? I’ve never seen a recipe with rice paste, so now I’m confused. Which one is the authentic recipe?

@user-tw4eg8ts6m

Жыл бұрын

@@asiyagasayni4811 Adding rice paste is the authentic recipe!

@asiyagasayni4811

Жыл бұрын

@@user-tw4eg8ts6m thanks a lot 🙏🏻

At first I was like, gurl you don't need to chop the cabbage, buuuut, at the end I was like guuuuurl, that's sooooo more efficient! I would really do it this way from now on, thx for sharing

Wow excellent

Lol the titel 😂😂😂love it❤️ Will try it out love fermented foods and it's so good for us , thank you 💝 Also I tried Korean chill pepper for the first time a few weeks ago and just love it so aromatic and not over the top spicy ☺️🌶️

شكراً لكِ على الوصفه الرائعه إنها سهله للغايه

Your kimchi looks delicious! Because I don't have access to a Korean market where I live, I was wondering: Where can I buy the Korean chili powder, the shrimp paste and other specialty items? I would like to make my own kimchi.

Look at you go. Kimchi is something i love but never have. This is a great idea a for a my healthy dish vid :)

@MyHealthyDish

Жыл бұрын

🙌🏻

Great to see you again. My favorite video is that Bell pepper sandwich,🤜🏾🤛🏻🤣💯

@MyHealthyDish

Жыл бұрын

🤣🤣🤣

I've been wanting to try kimchi so bad! Let's hope I can get all the ingredients

@jen-lnicole2043

Жыл бұрын

Same lol

@slloyd5124

Жыл бұрын

HMart or Amazon are my go to for Asian ingredients. For fresh ingredients, there is usually an Asian grocery around if you Google.

Looks so good! You are better than me :)

I can't wait to make this, my Asian pear is waiting on the kitchen table... delish!!!

Delicious 😋 👌🏻 💓

Coooool !!🔥🔥🔥🔥

So many versions of making kimchi out there... This one with a twist adding shrimp paste and rice paste...

Love Kimchi; will try making. I don’t eat before medical or dental appts.. The garlic scent stays with me. 😊

real love

Nice 🙂

Yummmm

Delicious in bulalo try it

Beautiful Smile ma'am ❤

Gave “Dutch oven” a whole new meaning 😅

How long can you leave kimchi in the fridge for before it becomes spoiled?

@rushialeema8321

Жыл бұрын

It is fermented. So as long as there is no visible mould, it is great to eat. The longer you leave it. The more intense it tastes. I had mine over a year in a glass Kilner jar. But heard of older ones.

ㅋㅋㅋ 살다살다 이제 외쿡인~~이 맛김치 담그는 영상을 다 보게되네...

Drool 🤤

Never had kimchi, is it any good?

The only things I would do differently is add white vinegar, cayenne pepper, and Hungarian smoked paprika. Not Korean, but this is just how I enjoy mine, oh and I would nix the carrot.

Everytime I make kimchi I stain the kitchen like I stabbed someone. Doesn’t help there’s a knife on the counter

Can I make this without sugar?

Does frozen garlics taste different from fresh garlic?? Like maybe the frozen one kinda lacks that strong garlicky taste??🤔

Am I the only one who was using a headset and REALLY heard that processor?

Why dont you want the nappa cabbage to be salty?? I want to try it salty….lol

Is it sweet or salty?

Why salt before rinse? What does that do? Also just a little tip, use the back of your knife with your picking up your cut food so not to dull knife. 😜

@_Calla-lily_

Жыл бұрын

It draws the liquid out!

A cool hack to peel a carrot is to use a peeler?

i thought it had to be buried to make it. was making a list to buy ingredients, but husband who is prior service vetoed it. guess I'm activly looking for a korean resturaunt in my area. it looks so good. i need a reliable Filipino recipie for papaya pickles too. anyone?

🤩🤩😍😍😋😋🤤🤤

So it's supposed to be crunchy. I've always wanted to try it.

@rushialeema8321

Жыл бұрын

It is at first. But the more it ferments, it gets fizzier in taste & cabbage & veggies all naturally soften up a bit more.

boa noite da para passar essa receita em português 😋😋😋😋🇧🇷🇧🇷🇧🇷🇧🇷

지나가던 한국인입니다 김치가 아주 맛있어 보이는데 밥 한 스푼 위에 얹어주세요

저렇게 비벼데면 풋내나는데~~~ㅋ

Soo... here is the question: where is the difference between cabbage and cale?

@laurenanderson7330

Жыл бұрын

They are completely different vegetables 😄

can I use any red paper instead of korean paper? i cant find it anywhere, i live in dubai

@rushialeema8321

Жыл бұрын

Red chilli pepper used for Indian foods is so similar. Add half then taste. :)

Nice 👍 new friend here 💖 nice recipe ❤️ good night 🌉

i wanna eat kimchi so bad

I've used miso in mine but I have never tried it with pears or made a rice paste. I also use an air lock for mason jars and let it ferment 3-5 days

You need way more kochugaru

Isn't Kimchi fermented?

As much as I would like to try and make Kimchi 1 day,it sooooo time consuming. It's like (to me) spend X-amount of time to make it and wait or go to my local Korean Market and buy made already lol. Props though for showing us the procedure.

Whole napa cabbage kimchi tastes better than cut kimchi.

.الَلَهَمَ صَلِ وًّسَلَمَ وًّبَارَك عَلَى الَحَبَيَبَ الَغَالَيَ شَفَيَعَنَا وًّقَدَوًّتَنَا الَنَبَيَ وًّعَلَى آلَهَ وًّزَّوًّجَاتَهَ وًّصَحَبَهَ الَطَيَبَيَنَ الَطَاهَرَيَنَ أجَمَعَيَنَ

For those who hate eaten kimchi, how does it taste? I truly wonder and just desire it.

@slloyd5124

Жыл бұрын

The taste is slightly similar to pickled vegetables, but no dill and more flavorful. It's spicy without being hot, although you can make it hot if you want. Does that help?🤷🏾‍♀️ It's really yummy and addictive.😋

@andrewlee9111

Жыл бұрын

It's really hard to describe. It's the spices and fermentation that gives it a savory, refreshing, spicy, flavor bomb that makes carbs and proteins taste better. It's like sprite, Sriracha sauce, Sauer kraft, covered wilted but still crunchy cabbage but way better. Kimchi alone is OK but with steak and rice it's amazing. With pork it's amazing. With rice and eggs amazing. Boil it with spam amazing. Ramen noodles amazing. With laver seaweed sheets wrapped with rice amazing. It's a transformative food.

@rushialeema8321

Жыл бұрын

Spicy, salty. Fizzy the more time passes with fermentation. Nothing comparible.

reap the wild wind

Do not cut the nappa cabbage before seasoning..... What are you doing???

@mamaG0M

Жыл бұрын

It's 막김치... 이렇게서 만드는 한국분들도 많지않아?

@heavyswat

Жыл бұрын

막김치 method is made up for mass manufacturing. Basically factory kimchi. If you are making only one or two nappa kimchi why do you want to give up taste.

shrimp paste nooooo that stuff REEKS

Ты прелесть

… not sure but why don’t u add shirmp paste and fish sauce later instead of processing all together. Well true it will blend and mix all together but your food processor sure will smell a lot after this lol

Kimchi just fermented spicy cabbage

She’s like one of the most attractive people I know lol.

Maybe I was wrong but I thought kimchi was purple

"And I'm using Napa cabbage" girl you can't use any other type to make kimchi

Only sambal oelek and garlic, why is evryone making it different, this is traditional

Lilia ce faci

1:43 it looks like yk wat...

No……….this is not kimchi This food name is Gut_jull_e

Why make kimchi when you can buy it for less and not go thru the hassle? Is in a kimchi free country?

@rushialeema8321

Жыл бұрын

It's actually more pricey to keep buying small tubs of it where I am. So would rather make in bulk then store. Especially if you have a larger family

why did use the kitchen sink to wash the cabbage thats nasty

No, thanx

This is like the 6th kimchi video I've watched for some reason. I dont even like cabbage🤦‍♂️

So cool! ❤ (2nd comment)

سبحان الله وبحمده سبحان الله العظيم. *يمقلب القلوب ثبت قلوب أهل السنة والجماعة والمهتدين ع دينك*

I think I'm the only one on the side line here. This makes my stomach hurt looking at it. 🤢

Knife abuse

Lol a murder scene???

Not authentic at all, but I respect the attempt!

배추을 아주그냥 빠는구먼 생강을 저리많이 넣어서 써서 어찌먹나 (배추을 냄비로 눌러서 절이는건 네 50평생 처음이네

You may want to rethink your caption. Not exactly the most appealing.

Fascinating and mouthwatering - but the golden measuring cup promoting Amazon provokes deep dismay and prevents this from being culinary art (as does a certain level of performative phoniness).

What a title give, very depressing 😕

I can imagine the stench after eating all that cabbage. 🤢

Definitely not legit Korean kimchi. I feel offended as a native Korean. Please be respectful of a foreign culture that you are not very knowledgeable of. Do not cut cabbage; do not use shrimp paste. Never put onion on Kimchi because Kimchi becomes perishable.

@hiya4691

Жыл бұрын

🙄🙄🙄🙄

@mamaG0M

Жыл бұрын

I'm native Korean and you need to calm down. There is nothing wrong with the way she made kimchi - people make it their own way and whatever is easiest for them. Be grateful that some people appreciate our culture and food

It look more like tirshi