how I make kimchi / christmas kimchi special

Thank you for watching! Stay tuned for winter Korea vlogs next week🤭

My other socials:
Instagram: @logansfewd & @logaaaagm
TikTok: @logagm

Business inquires

[stephaniec.]

My Korean mom loves watching your videos. Pro tip: she commented that adding a little bit of sugar when you make kimchi makes it taste so much better. And she said to use lots of sea salt!

[문미애-zt]

어쩜 저리 야무질까요😊
로건 김치만들어서 선물하는 마음이
정말 사랑스럽네요😄 정성이 뜸뿍담긴
로건표 김치선물 맛보고 싶네요😋👍

[lalibaby]

Finally I can make kimchi too! Thank You Logan! I lived 3 Years in Korea & I cannot imagine my life without kimchi now~

[hsjkk]

로건 진짜 대단한거 같아요 !
우리집 김장할때 난 도망 다니는데
자의로 김치를 담그다니 !

[juhyechoi]

Hi. I am Korean and it has been 5 months since I came to Canada. I always enjoy watching your videos. It's nice to see both Canadian life and Korean food. thank you😄

[YONIINTO]

마지막 스티커 어쩔.. 😍연말이라 옷도 너무 특별하구 보기좋아요!!
완벽한 한국식 김치가 아니더라도 간단히 만들어서 나눔하는 마음이 너무 예뻐요
로건 HAPPY NEW YEAR❣️🎆

[또영또영-fj]

김치 만드는거 어려운데 맛있게 잘 했네요.. 만들고 금방먹을 것은 유리병에 담아도 되지만.. 시간을 2~3주 이상 저장해서 발효 해서 먹을때는 유산균이 가스를 내기 때문에 유리병은 터질위험이 있을 수 있어요.. 조심해야 되요..
그리고 양념할때 멸치다시마 우린 육수를 사용하고 간 생강 조금 넣으면 더 깊은 맛이 난답니다..

[jinny]

I am a Korean but your cooking kimchi is much better than me. I cannot make Kimchi without recipe^^;; I already finished making kimchi for this winter but next time I want to try your recipe^^

[tiggy]

Could you please share what spices you use? Thank you! ❤️

[은콩-yu]

볼때마다 드는생각인데 로건은 눈이 참 예쁘네요 한국 김치 야무지게 잘 만들었어요~~♡♡

[kyunghwa]

Logan! Thank you for liking Korean food and making it well. On January 1st, Korean people cut the long rice cake into coin shapes and eat it with dumplings and beef bone broth. I'd like you to search the recipe for tteokguk and upload a video of making it on January 1st.😊

[성이름-hjn]

You seem like someone who really likes Korean food.
You cook very well.

[chioslwg]

ㅋㅋㅋㅋㅋㅋ아니 어느 외국인이 크리스마스때 김치를 만들엌ㅋㅋㅋㅋㅋㅋㅋ귀여워죽겟넼ㅋㅋㅋㅋㅋㅋㅋ

[Superintendent_ChaImers]

I did something unusual to my Kimchi a while back and now I got addicted to it.

I don't use "just" plain salt by it self. I make a salt mixture of regular sea salt and smoked salt. It gives a whole new depth to kimchi that takes it to the next level. And it unlocks so much potential when you add it to other things. Smoked Kimchi Fried Rice.

A smoked Kimchi Stew. The possibilities get endless.

[lennymoradel]

It looks so good ! can you please tell me the name of the seasonings you use ?

[올드아트사이클]

First, you have to use sea salt(천일염) when you pickle kimchi. Korea's high-quality sea salt tastes like sea water, so you don't have to use MSG(미원).

Second, The cabbage is too salted. Then you can't make the crunchy texture of kimchi.

Third, when you pickle kimchi, cut it into half-native or four pieces, and if you want to cut cabbage, cut it before adding seasoning.

Fifth, if you wash the cabbage like that, all the good taste and nutrients will be washed away, so don't cut it into pieces when you pickle it.

sixthly, kimchi with pear is not something you can eat for a long time. There is no the special refrigerator(딤채) for storing kimchi in Canada, so of course you can't eat it for a long time.

Seventh, if you chop Korean salted shrimp and raw shrimp rather than MSG(미원), it tastes much deeper. My mom uses only shrimp, but Jeju Island uses salted hairtail, and the southern part uses water from dried pollack and seaweed(다시마).

I think your kimchi is more suitable for white kimchi. Therefore, I am confident that your kimchi will taste better if you increase the amount when you grind onions.

Eighth, I know you like kimchi, but don't press or hurt cabbage for kimchi. Koreans describe it as "vegetables bruise."

And do you know why people wrap the cabbage with plastic wrap? Koreans also say, "There is wind in the cabbage, " but if the wind is too cool at the top of the cabbage, a hole starts to form there. It happens to radishes

Ninth, the top part of the cabbage you always cut has the most nutrients. You cut too much of that part.

Lastly, I want to say thank you for enjoying my country's culture.

[미옥-pc]

로건님 한국인 저보다 요리를 잘하시고 한국을 사랑하시네요 싸랑합니다👍👍

[a]

와 👍 왠만한 한국사람보다잘한다
요새 젊은이들 김치 못 담구는데
구찮고 사먹는게 간편하고 하다보니
멋지다! 고마워요!

[walkintruth]

It's encouraging seeing people make their own kimchi. I'm always buying it off the shelves.

Maybe one day I'll bring myself to do this. Love your content!

[heroturbo]

밀가루풀(탄수화물)을 식혀서 넣어야지 뜨거운상태로 넣으면 다른 재료가 익어버리고 발효균이 죽어버려서
맛이 달라지고 발효속도의 균형이 깨집니다