There’s actually an explanation. Because they grew up with kimchi being that taste. Every time they have another type of kimchi, they don’t get that nostalgic taste that makes it so good
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
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 ❤
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!
@@moash6888 Oh, I see what you mean! Yeah, the old recipe I shared was a bit lacking, huh? So, I tried writing up a new one. This time, I went into more detail, hoping it's an improvement. Still, I hope this new recipe I sent helps you out when making kimchi!
In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤
U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it
Do you have a way to be able to put this much gochugaru but tone down the spiciness?? I love the taste but it's way to hot for my weak a** mouth 😅 I still eat it but my eyes are watery... but without the chili it's just not the same
Is this the spicy Korean Red Pepper flakes? Because I had my husband pick up some at Chinatown in Salt Lake and all they had was the spicy, the lady told him not many people use the spicy, so he think he bought the wrong stuff.
Kimchi can be eaten on its own yeah but its more like pickles. It goes great for accompanying things like rice dishes, grilled meats, or to put into soups/stews for spicy/savory/sour taste.
