Homemade Kimchi Restock

#kimchi #shorts # kimchirecipe

[TwoPlaidAprons]

the full recipe is on our blog twoplaidaprons.com (link is in our bio!)

[TwoPlaidAprons]

I feel like no matter how good your kimchi is someone will say their moms kimchi or grandmas is always the best!

[SurelyGaming]

I don’t like kimchi but I’m obsessed with videos on making kimchi

[ejburgess]

I used to work at an Asian fusion restaurant and the owner's wife made this incredible kimchi. When she got sick and was no longer able to make it we stopped selling it (her daughters went off to college and her husband never learned how). People were so incredibly upset, one woman started crying when I told her. It really was the best ❤

[robertabrams]

Wow, this is the easiest way I’ve seen Kimchi made 👍🏼👏🏼🇰🇷

[StanStraykids_Quokka]

Honestly love kimchi!!!

To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial

[Eric-jouh]

Have been making kimchi for nearly 10 years. Really enjoy the making process and totally enjoy the eating process. Can’t live without it now.

[renbeatz.]

The song in the background is now for me only “mi cola, original taaaaste”

[_floofie.toofie_]

I cant unhear the coca cola version of this song anymore 🥲

[학생나이많은]

Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage)

If you cannot find Korean cabbage, you can also use regular cabbage.

1. Prepare Korean Cabbage:
- Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves.
- Cut the cabbage into quarters lengthwise, and remove the core.

2. Salt The Cabbage:
- Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage.
- Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed.
- After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt.
- Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation.
- Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively.

3. Rinse and Drain The Salted Cabbage:
- After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt.
- Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient.

4. Make Rice Glue:
- Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency.
- Set aside to cool completely.

5. Make Kimchi Paste Base:
- The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds.
- Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base.

6. Assemble Kimchi Paste:
- Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired.

7. Make Kimchi:
- Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated.

8. Start Fermentation:
- Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation.
- After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days.

9. Fermentation Tip:
- Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation).

Enjoy your homemade kimchi!

[VIESH_VINCENT]

Whenever I hear this background song I always remember the " Mi Cola " song,

[-to-Adore]

It’s the Ratatouille music in the background for me! One of my favorite movies! 😂😂

[amanuel]

The best one I've seen so far. Thank you

[orange.eng]

Kimchi is sour and spicy flavor because of fermented food. From foreigners' point of view, kimchi may seem strange, but it is a side dish that becomes licorice when eaten with food such as meat, noodles, and rice. It may not match Western food culture, but I think it will match asian food or asian and Western fusion food. It is also rich in lactic acid bacteria as it has acidity, so it can be digested well. Thank you for introducing me to Kimchi! Greetings from Korea :)

[maly-]

I have been watching people make kimtie it looks so good

[alex-lh]

its always the best food content creators with a great choice of background music

[orange.eng]

Kimchi is sour and spicy flavor because of fermented food. 외국인분들 입장에선 김치가 이상한 비쥬얼로 보일수도 있지만, 고기, 면류, 밥 등의 음식과 곁들여서 먹으면 감초가 되어주는 반찬입니다. 서양권 식문화와는 안어울릴수 있으나, 동양의 음식 또는 동서양의 퓨전음식과는 어울릴것으로 생각합니다. 또한 산미가 있는 만큼 유산균이 풍부하여 소화도 잘됩니다. 김치를 소개해주셔서 감사합니다! 한국에서 인사드림:)

[VanyelStefan]

Those with shellfish allergies, you can use fish paste!

[Noorv]

Thank you for the recipes you make. I hope you are well always and forever ❤

[JDL]

This is literally the channel I go to when I feel anxious.