Wingin it with Kimchi

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Shot on iPhone 13 Pro Max

[niswii]

Nah you added a Korean amount of chili powder. My step mom had a fit at the other guy for using maybe a cup 🤣

[Rumade]

The first couple of times I made it, I didn't use the rice flour sauce either, and they were great. I usually use an apple for my fruit and have mainly used chilli flakes from the Indian spice companies (TRS) because gochugaru was expensive and hard to get.

All batches have worked great!

[Stephen-jwci]

love your content man, i’m a little low on money this year so i made some different refrigerator cheongs to give out as gifts along with some pickled jalapeños and homemade marinara sauce. so far the best one i’ve made was with thai chilis from my garden, jalapeños, lime juice and zest, and some salt. it’s like hot honey but a little lighter and way spicier, perfect for drizzling on some pizza

[Hkimmiichan]

Can you do some kimchi with jicama? I've been curious to know how would that taste since it's super crunchy and ...sweet?

[auntemmyd]

Not the devil bonnets! Lol I cook for a Jamaican company and those things are SERIOUS 😂

[kimmiesBitsnBobs]

The fact a piece of cabbage is stuck to your shirt, , , , makes me wana subscribe.!! 😂 👌🏾 I don’t know why, , I just luv that

[zoramae]

I'm a first time kimchi maker. I studied the internet for weeks before making it. After ordering alot of ingredients online I tried. Never had the opportunity to try the original so I can't compare. But i love it😍

[devanshesingh]

Only if I have the luxury eat it !! It looks amazing

[n_ne]

Rice glue is used to excelerate the fermentation. It's basicly like adding sugar to yeast. The fermentation can happen without rice with only the cabbage and stuffings but it takes more time.
On the otherhand if you store kimchi made with rice glue and store it for a long time, it ferments faster and can go sour fast

[sleeplessmax]

I also! stopped using the rice paste a while ago and it turns out so sweet and great

I also add korean pear and honeycrsip apples and 🤌🤌

[itslowtide]

I’m 2nd generation Korean. I learned to make kimchi from my mother at a very young age. It took me a decade of practicing as an adult before perfecting technique. I never measure. The MOST important thing is the proper salting of the cabbage…..otherwise kimchi will turn out not very good. My mother compliments my paechu kimchi that it tastes like her mother’s. Also, my mother is from Seoul, so she taught me the way they made it there as a child — which is without fish/seafood components, which is more popular in southern cities like Pusan.

[fatlacesthedon]

Recipes are just guides, cooks don't measure just cook

[nickschomisch]

Measurements are for those venturing out for the first time. Quantities lie in the heart. Or arteries or whatever

[jonslg]

*ONIONS?! THOSE ARE SHALLOTS!!*
I always KNEW they weren't lying when they said "a chef's secret ingredient is shallots instead of onions" 😂😂

[ying-yangsan]

The BEST recipe for Kimchi ever ! Love it !!! 🌶️🌶️🧄🥬🥬 Really spicy with unique taste. ♥️ 🎯

[_wingedknight_]

I like the amount of garlic you added. I love garlic and I get sad when people add so little of it to their kimchi 😢

[Emeraldwitch]

I ferment/pickle things from my garden and tomatoes can have a funkier than usual smell.

[lisalovexxox]

When I tell you kimchi and rice is all you need! 🤤

[tylerblack]

Okay but how satisfying is the way the swirled the water for distributing it over the cabbage

[taniajuan]

I usually use blended guajillo and pico de pájaro chilis, along the gochugaru, since is scarce and pricy where l live