We are a Korean-Canadian family. We would like to share the authentic Korean culture with you.
Our first project is Kimchi, well known symbol of Korean food. If you want to know all about Kimchi, you are in the right place. You will learn about Kimchi, how to make it, and how to cook other delicious Korean food with Kimchi. Our goal is to make you as Kimchi experts. So that you can enjoy this wonderful healthy food as much as you want.
Idk bout the taste but i work in the department that handles damaged goods in amazon (its called dmglnd) and ive had a box of those shatter and they didnt even smell like kimchi to me 😂
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Thank you so much for watching my video, leaving comments to support me. Another version of easy and simple small batch Kimchi making video can be found here. Hope it helps! See you all there! ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-3amyGYMZ8iM.html
Thanks for the comment. Yes, it is yummy. And Kimchi is good for the gut health 😍 If it is your first time making Kimchi, try without fish sauce. That is still good. Have a great day~~
Thank you. I will try to make better tutorial videos. I am a beginner RU-vidr, so I have so much more to learn. Thanks for visiting , and leaving me a comment. Take care.
I’m liking your recipe, but have a few questions. Why isn’t the cabbage washed to get rid of any insects? How much fish sauce needs to be used instead of the shrimp? Can I use daikon/mooli instead of Korean radish? I ask the last two questions because I am unable to access the ingredients. Thank you!
Thanks for the comments. First, the edge of Napa cabbage is very delicate. When washed unsalted, you will lose some parts. So we usually salt them first, and wash them. But it is totally up to you. Like my mom used to wash them carefully first and salt them and rinse once more after salted. Second, fish sauce or salted baby shrimp give Kimchi umami taste with wonderful unique flavors. So go with alternative what you can access in your place. Just make sure the Kimchi sauce is salty enough. My husband doesn’t like the fish sauce smell, so I use tiny. You can start using it in small amount and see how you line the taste. If you use small fish sauce, add some salt. Third, Korean radish is harder than daikon. So if you use daikon , your Kimchi will make more liquid. But, once again, we are not in Korea, so finding alternatives is the best we can do. Enjoy your experiment!
2-3days room temperature, and fridge. If you don’t ferment your kimchi in the room temperature and put straight into the fridge, it wouldn’t taste as good.
