Make my kimchi recipe if you’re looking to save some time!

KIMCHI SHORTCUT⤵️

5 lbs napa cabbage
1 cup sea salt/ kosher salt*
1 cup room temp water
*if you use table salt, use less.. like 2/3 cup

KIMCHI PASTE
3/4 cup gochugaru (korean pepper flakes)
3/4 cup hot water
3/4 cup apple juice
6 TBSP fish sauce
3 TBSP sugar
8 cloves minced garlic
12 scallion, cut 1 inch wide
1 cup carrots, julienned

1.Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). And then cut your Napa cabbage about 1-1.5 inches wide. Then wash under cold water to get it clean.

2. Next, sprinkle sea salt 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. (total 1 cup sea salt). Allow this to sit for 30 mins to draw out moisture.

3. After 30 minutes, throughly rinse 2-3x under cold water. On the last round, make sure to squeeze out any excess liquid.

3. During the 30 minutes of letting your cabbage to draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.

4. Now combine your Napa cabbage with KIMCHI PASTE. Mix well store in an air tight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.

Note: I love eating my kimchi as soon as I finish but it’s all preference on how fermented/ sour you like it

[Lil_cinnomanroll]

Her saying “you know I just washed this cuz it’s wet” gives the same energy as “ it’s the next day and you know it’s the next day cuz I’m wearing a new shirt”

[alissanguyen_]

Looks like some you were having a hard time finding the description so here it is:

KIMCHI CONTAINER:

KIMCHI SHORTCUT⤵️

5 lbs napa cabbage
1 cup sea salt/ kosher salt*
1 cup room temp water
*if you use table salt, use less.. like 2/3 cup

KIMCHI PASTE
3/4 cup gochugaru (korean pepper flakes)
3/4 cup hot water
3/4 cup apple juice
6 TBSP fish sauce
3 TBSP sugar
8 cloves minced garlic
12 scallion, cut 1 inch wide
1 cup carrots, julienned

1.Cut your Napa cabbage into quarters. Cut the core off your Napa cabbage (discard this). And then cut your Napa cabbage about 1-1.5 inches wide. Then wash under cold water to get it clean.

2. Next, sprinkle sea salt 1/2 cup sea salt all over your cabbage, mix, sprinkle another 1/2 cup sea salt and 1 cup of water all over your cabbage. Mix again. (total 1 cup sea salt). Allow this to sit for 30 mins to draw out moisture.

3. After 30 minutes, throughly rinse 2-3x under cold water. On the last round, make sure to squeeze out any excess liquid.

3. During the 30 minutes of letting your cabbage to draw out moisture, mix together all of your ingredients listed under KIMCHI PASTE.

4. Now combine your Napa cabbage with KIMCHI PASTE. Mix well store in an air tight container at room temp for a couple of hours and then move to the fridge. Don’t forget to “burp” your kimchi.

Note: I love eating my kimchi as soon as I finish but it’s all preference on how fermented/ sour you like it

[Sailor_Jae]

I love how she explains everything so fast😂 and we know that because we watched the video

[ayeshaniaz]

"you know I just washed it cause it's wet" waow logic

[sara-ihof]

I was waiting for "yo my baby's crying"

[YankeeDoodle_]

In the Philippines we call that "basket" thingy planggana lol it's usually used for hand washing clothes

[MercyZenny]

DAMN! I AM JEALOUS ON HOW GOOD SHE IS AT BEING WHOLESOME, FUNNY AND STRAIGHTFORWARD AF 😂😂 GO QUEEN

[_mary_]

She didn't say "my son is crying " but the sound in the background tells everything😭

[McGullicutty]

Growing up I had a friend who’s mother was Korean. I had no idea what kimchi was. The first time I tried it Omg it lit me UP! But I loved it!!! I miss having it. I’ve tried to make it a couple times but it’s definitely not the same. So I resort to store bought 😔 and it’s not the same either.

[sherylcrow]

You are a super woman! Clean house, cooked food, well loved and cared for family ❤ Admiration from one mama trying her best to another. Making the world a better place and raising good people!

[mayazapata]

I love your personality 😭 you make cooking after a long day so much more entertaining thanks for doing what you do

[teancoffee]

Hey, I used your last kimchi recipe to make kimchi for the first time! I used an average head of cabbage and a spice mix I made of cayenne pepper, paprika, and crushed red pepper all blended together (I don't have gochuchang). I added a few sweet peppers and sliced carrots, then used a few 2-3" sliced of carrots to push down the mixture since I didn't have a weight or anything similar. I burped the jar once a day, and when I opened it up on the third day (24 hours after I added the carrot sticks for compression) it actually fizzed and spurted all over me! Never been so happy to be covered in a mess 😁. I gave it one more day on the shelf before putting it in the fridge. I love it. Thank you so much for making your videos! 💕

[kikilynn]

The leafy parts are the best kimchi bite ♡

[phoebeahn]

One way to know if ur kimchi is ready is to take some of the stiffer pieces and try bending them in half. If they fold in half without breaking, they're ready. If they snap, they need to soak a bit longer

[mikrettop]

You remind this old woman of my niece…especially every time you growl yummy! Makes my day!!!

[VipesVonHarlot]

I'm not a fan of kimchee myself, but my husband loves it, so I'm definitely going to try this for him! Thank you!

[lalalilomamamamama]

I can't stop rewatching the ApPa diNnER's rEaDY 😂😂

[brothlick]

Hey I just wanted to say thank you for this video! This is perfect for somebody like me who loves kimchi but don't wanna pay all that money for retail version and its really REALLY good!

[ameliarose]

I’ve been holding myself back from buying one of those giant tubs to make kimchi in because I don’t know where to store it unobtrusively in my house.

[PbNJSandwich_]

I tried kimchi for the first time ever today and it was so good 😍