How To Make Kimchi At Home...Easy Mode 

My Korean mom reacted to this video and she loved it! You know you’ve done the recipe well when a Korean woman approves of it.

I am Korean and i think a majority of a Korean younger generation like myself, dont know how to make kimchi. So this is Wow! Thanks for cherishing my culture♥ love your videos a lot!!!

This is the most proper kimchi tutorial done by a non-Korean person I've ever seen. By the way, you can eat the freshly made kimchi right away. Korean people usually make enormous amount of kimchi at a time and they enjoy the fresh kimchi with some food. It goes really well with 'bossam' which is boiled pork.

Looks good! A tip for newbies; the spice level of the chili flakes varies from brand to brand, so ask the store before purchasing. Another tip is, push the kimchi down as you fill the jar, not after it is full.

This was the first time I tried making my own kimchi. I didn't have the chilli flakes so I used fresh chillies. It turned out fantastic! I was totally blown away. I am now making my second batch. Thank you so much for the great tutorial 👍

My wife is Korean and she makes a lot of Kimchi. This was very similar to her recipe. The only other thing she does is simmer white flour in water until it is thick and add that to the garlic, ginger, chilli and fish sauce blend. It makes it a bit more of a paste and gives it a more consistent coating. And she says that anchovy sauce is the best kind for Kimchi.

Traditional recipes also include a rice flour paste to aid with The fermentation procesd

This is more Geotjori style of kimchi, or “quick/instant” kimchi. Typically whole cabbage or even cut cabbage kimchi is a 4-6 hour process. A majority of that time is spent soaking the cabbage in a salt water brine. This in itself takes roughly 3 hours. This way you don’t have to “bruise” the cabbage, and the salt is evenly distributed among the cabbage (it’s not only ridding the cabbage of moisture, but seasoning it as well!). The mixing paste also usually has a grain starch added. This can either be corn starch or rice flour. The starch is the typically brought to a boil with a broth rich in umami like dashima (or kombu in Japan) broth. The starches will aid the fermentation process, and develop some really nice flavours as well. Lastly, most traditional kimchi’s I’ve eaten or made include some type of fermented fish umami, whether its fermented anchovies, young shrimp, or a combination of both. This is usually added in addition to fish sauce. Adding fruits like apples or Korean pears, are something of a newer trend I think, but I appreciate it!

Even my traditional Korean mom said that this recipe was great! This is a historical breakthrough... cause she hates everything XD

I thought I'd write a quick review on this recipe for those who were confused as to which one would be better. Overall, it worked really really well! It doesn't seem to need any kind of rice flour mixture like other recipes recommended, although it might be improved if you did add it but I wouldn't know. One element that is very unpredictable is the red pepper flakes. I only put in 30g just to be on the safe side and it still turned out very spicy. It really depends on what brand you get - so expect some surprise with how little or how much spice there turns out to be. My batch got pretty tart by the fourth day mark, so maybe check it every day rather than after four days just to be safe. The one thing that I didn't do in the recipe was bruise the cabbage when salting it. I watched another recipe on kimchi and the lady cringed at the sight of bruising it so I thought I'd avoid that (it turned out brilliant without bruising). I left the cabbage in the salt for a few hours (maybe 3) and eventually ended up pouring far too much salt on to speed up the dehydration process until the thick parts of the cabbage could be bent and rolled against itself without snapping (I learnt from another video that this is the correct texture). I probably should have just let it to sit for a few more hours rather than over seasoning it because I had to WASH and WASH the cabbage to get rid of as much salt as I could (and in the process kind of tore up a lot of the delicate parts of the cabbage). Still when tasting it, it was quite noticeably salty, but I felt like I couldn't possibly wash it anymore, so it just went ahead with it. Somehow the batch didn't turn out over salty at all - really great! But maybe that's because the spice is overpowering it. I left my ingredients until the last couple of days before they all went out of date, and was kind of worried that this would ruin the kimchi, but it turned out absolutely fine. I can't say that it wouldn't have tasted better with fresher ingredients though. Lastly, I saw comments about how that is too much ginger - I found it to be a good amount really - you do definitely taste the gingery-ness every couple of mouthfuls - but that isn't a bad thing to me at all. Maybe add 1/2 the amount he recommended if you're not a big fan of ginger on its own. One thing that I was not expecting was how stinky it would be during the fermentation process (because of the gas it produces) and how stinky it would be during storage. In an air tight jar and in the fridge, the fridge smells lightly of kimchi - and when I open he jar to take some out, the room smells noticeably of kimchi. Nothing an open window won't fix but be prepared especially if you're living with others. I've noticed that I like the taste the more I eat it - maybe because in the beginning I was scared to try food that had been sitting out for days - and as time goes on I realise that its safe... But overall super tasty and gets even better once you know what strong flavours to expect.

Oh man, I can't believe you've picked the right size bowl EVERY. SINGLE. TIME. That's a milestone

didnt know skrillex had a cooking channel

pro-tip for the julien of the carrots.... instead of makeing the planks, just slice it normaly down, like you would make the round little discs, but in an very high angle, so the discs get into big ovals. this is saver to cut, you can cut then thinner, and its WAY faster. stack the ovals up, like a tower of cards, and then pull them flat over your cutting board, so the overleap mostly, cut along the ovals long side and you get wonderful sticks of carrots. the oval discs are made fastest and easiest with an v-fad

Been making a lot of grilled cheese adding kimchi and a little bit of mayo and Italian dressing. So good.

I've just made my first batch, and I am in love with it. I waited 7 days and today I tasted it. Crunchy, sweet, salty and very spicy. Epic. Already thinking of uses for it. I couldn't get a white radish so used a black one, lovely crunchy texture. Marvellous, thank you so much for this.

Recipe at 1:03

I began making my own kimchi about 20 years ago, but this was the best recipe presentation I have ever seen! Good job! And the carrots are a good touch too :)

I dread the ending of these videos where i think im going back into his cupboard till his next video.

Napa cabbage head Kosher salt Green onions Carrots Daikon Chilli Paste : Peeled ginger Asian pear Fish sauce Garlic Korean red pepper flakes Im too bored to write the recipe but these are roughly all the ingredients you'll need :) how much of the ingredients that you'll need is in the video :]

Maangchi join the chat

Made this Kimchi and wow already it tastes so amazing, can't wait till Sunday!! Thank you so much for this recipe!!

If you're feeling up to it, I highly recommend you try the more "traditional" way of making kimchi with the leaves largely intact / napa cabbage quartered, not chopped up like that. It tastes much better IMO, and it's way more fun to make. Also, try making the paste with sweet rice flour (many Koreans use Mochiko rice flour). Cheers!

I've been doing kimchi using this video for many times. All of the kimchi I made really taste great! Thanks for this simple yet delicious recipe.

우리의 전통요리를 좋아해주어서 감사합니다! Thank you for loving kimchi, a traditional Korean dish! 🤗🤗

Oh PSA to everyone trying this! I originally followed maangchi's recipe when i did this the first time. Turns out gochugaru comes in multiple granulation sizes. i got super fine gochugaru and used like a cup and a half of it, which mass-for-mass is probably about 8 cups of coarse gochugaru, which is what yo'ure supposed to use generally. 1/4 cup of fine flakes for a batch size like this is perfect for me, but i like spice. My first batch was literally so spicy that the paste seeped into my pores and burned my skin for 3 hours.

Made this with my class to teach fermenting and respiration, such an easy recipe I basically showed them the video once and left them to it, so so yummy. Now onto making my second batch that's just for me 😊

I made this Kimchi for my boss about 4 years ago from your video and she is Korean. She said it was one of the best fresh kimchi recipes she has had in America. That made me so proud that I didn't mess it up and should also make you proud of your amazing formulation of this recipe :) THANK YOU for making us non-chefs look good :)

Instead of a knife or a mandolin to julienne your carrots, you can use a simple vegetable peeler. It makes the carrot slices much thinner and narrower, but it works for me.

The best video explaining and preparing what Kimchee/kimchi is... I never knew what is was... thank you for a creating a great video.....

I have some friends from South Korea, and one made kimchi in a kimchi jar and the whole nine yards. It was amazing. I also learned that it’s not unheard of for South Koreans to have a fridge dedicate to just their kimchi. Great recipe as always!

I’d recommend adding onion to your paste, shrimp paste, and using Korean daikon as opposed to Japanese daikon. Also, chill out with the ginger! A little goes a looooong way

The first time I made kimchi I was like, “Ohh, I LOVE really salty food so I’m not gonna rinse my cabbage much.” Oops. 😖🤢😳

Just popping by to say this is more or less the recipe I’ve used for almost two years now, and it’s delicious. Last time I made a double batch, and I’ve had it in my fridge for about 8 months. I’m just now finishing it. It’s crazy good.

I just recently got stationed in Kunsan Air Base Korea and discovered the beauty of Kimchi. And when I was looking up recipes I saw your name and thought "of course he has a Kimchi recipe ❤". I'm a long time fan and over the years, your channel never dissappints! Keep up the awesome work man! 👏

I lived in Korea and love and learned to make Kimche even before moving there. I don't like it too sour so I let mine ferment for up to 2 days. Great recipe.

My recipe is NOT traditional but I had to do what I could with the ingredients I had at home. I used normal white cabbage, (I only decided to make kimchi because it didn’t want it to go to waste!), pickling salt, red chili flakes, some paprika for color, coloratura di alici (a Italian fish sauce that’s the direct descendant of the Roman condiment garum), garlic powder, ginger powder, onion powder, a dash (very little don’t worry) of soy sauce, and some MSG powder. It went all according to plan, but there’s quite a bit of extra liquid! It was easy to cover the top. Hopefully it comes out good!!! Wish me luck! 😅

watching how my mum makes it , i have learnt that we usually keep the cabbage whole, this is so that you can add the paste between each layer so that the cabbage can really ferment and absorb the flavour.

Made your recipe again, Spud...I ferment for 3 days...does the job,,,Thanks !

The best recipe video on RU-vid I have seen, hands down! Excellent delivery, well prepared, and to the point. Thank you man.

Just got done making it. My apartment smells like garlic now, worth it.

I personally prefer to keep the nappa cabbage in quarters and slice the kimchi post fermentation.

Hey Josh, just want to say thank you for this amazing recipe, I made my Kimchi a week ago and it's perfect, just the way I love it! And it's really not that much work like other Kimchi recipes. So thank you for sharing this ❤

I also do the rice flour+ sugar mixture (simmer it in a pot). the time it takes to cool down is usually the same time it takes for the cabbage+salt to work its magic

I am German and I had Kimchi the first time in Texas and it was a great experience for me as a young European 😮 Thanks for the tip . Petra 🎉

As a Korean-American, I would recommend putting fresh, raw oysters, crab, shrimp, etc with the kimchi to give a richer flavor. Also, you can keep the napa cabbage in quarters and massage the paste with your hands and put it in a very large container, most Korean families make kimchi that way and chop it up when serving.

잘 만드신다 진짜 맛있어보여 ㅠㅠㅠ 근데 저렇게 예쁜 유리병에 담으니까 이질감 느껴지네 ㅋㅋㅋㅋㅋ 버건디색 김치통에 담는 게 국룰인데

this was so entertaining and i absolutely love your personality; just from this video alone, you make cooking seem easy and enjoyable. i absolutely LOVE making my own kimchi. it took me a while to get right and I'm still experimenting with different ways and different ingredients but you're so right, its super easy to make and is always tasty. really satisfying to say you made your own too haha i have some fermenting in my fridge right now! Putting asian pear in the mixture with your ginger is different, ill have to try that one! thanks!

Made it over the weekend and now after four days its AMAZING!!!

I’ve made this kimchi four times now and it’s always a winner. Thanks for the recipe and the humor.

Im Korean and this video reminds me of the time when I was 7 years old, watching my mom making Kimchi in Korea. :) I liked to eat freshly made kimchi with boiled pork! This video is so awesome thanks Josh.

+1 for giving metric measurements also, thanks a lot!

You should make sriracha!!

This is an awesome video. Easy, clear, informative. No way did I think all of that was going to fit in my jar, but it easily did. I can't wait to start eating this. So much cheaper than the store and no extra chemical crap.

This was REALLY well explained....wasn't the biggest fan of Kimchi at first...but I've grown into it and now I'm totally addicted. Thanks for posting this...super informative. Will give it a go

One tip from my mom’s recipe, blending paprika and rice into a paste and adding that to the sauce. The paprika adds color and a fresh tang and doesn’t bother the natural taste of kimchi, and the rice element helps along the fermentation process. Highly recommend this! Also a lot of traditional recipes call for Korean pears to be blended into a paste and added as well but I don’t think you can find those outside Asia very easily.

I love your recipe! I put lots of chives in mine and an apple instead of a Asian pear.

I love watching your older stuff, it’s freaking hilarious . you’re still funny nowadays by the way.

Thank you for taking and interest in Korean food. Very cool!

Seriously yours is the best and easiest, no sugar no rice flour , Thank you 🙏

Left out the Asian pear and fish sauce and it was Amazing! I'm making my second batch now! Up until now it's been over 10 years since I've had kimchi! Thanks!!!!😊

This is the "simpliest" version I've ever came accross with! Excited to try this out really soon!😉 thanks for sharing this.

I think that Koreans who make Kimchi don't use Japanese daikon. They use Korean radish which is a totally different vegetable. They are sold at Korean supermarkets. It doesn't have the spicy taste that the Japanese daikon has. I am Japanese and Korean American. Please try making your Kimchi with the Korean radish. I think it tastes better.

Thank you! Finally someone explained it. Everyone else said put it in an airtight container and leave it out for 1-7 days, but no one explained to get air bubbles out or leave it a little open.

This is the first kimchi recipe that made sense to me.. this is a game changer. So easy. And delicious.. thank you

I made this recipe, I've never tried kimchi before, I love it! It is really good with eggs too! Thanks for posting this.

You should see how it's like when it comes to "that time of the year" when us koreans make kimchi....my family buys like 6 boxes that contains about 20 cabbages each at once. Takes about few days to get hold of all of that...it's literal labour.

Just made kimchi for the first time ever! I only let it ferment for 2 days because it was in a warm room. I added salted baby shrimp to mine and it added the perfect amount of fishy funkiness to it

Thank you for this recipe. I made kimchi years ago without the flour paste but cant find the recipe now. I really didnt want to use the paste. I'm glad I found yours. Thanks again.

I used a Kerazo fermenting pot for this recipe. Came out deliciously perfect!

If you want to buy a jar before making it to make sure you like it, keep in mind that kimchi comes in a huge variety of flavor. I've bought kimchi that tasted so different it might as well have been another dish entirely. Also, keep in mind that kimchi doesn't stay fresh in room temperature for ever. Many stores (in my country) buy kimchi in bulk and let them sit in the store for weeks or months at room temperature. This makes it quite mushy and can give it an off-flavor (but still being safe to eat).

Just made this (also never having made kimchi before), and sure enough, day 6 was perfection 🤌. Even my toddler thought it was bomb ❤ Your recipes and kitchen tips have never failed my house. We love you here!

Maangchi would have so much anxiety watching you cut the cabbage like that and by not washing the lettuce first.

For the vegetarians out there or the ones that don't like fish sauce: I used ume su, Japanese plum vinegar instead, works perfect!

once fermented and put in the fridge it will last for YEARS. literally. It even gets better and better the longer it sits. I had one batch that lasted a little over 3 years in the fridge and towards the end of it, it was the best tasting kimchee i have ever ever had in my life!!!!

This is awesome, dude. I've always wanted to make Kimchi, the best Korean salad I love! Thanks for the video!!

You guys have to go to the kimchi museum in Seoul!! I ❤️Korean food.

looks great, thanks for sharing your knowledge in such a fun manner. keep up the good work!

It's my lucky day! I was literally just cutting my cabbage to make kimchi today...when I saw your notification! Never clicked so fast. Thanks for the video👍😁

Original kimchi is really nice but fried kimchi with a little bit of sugar is terrific!! It goes well with Pork belly or any beef!

I made this kimchi and it turned out so perfect.. I love your method. I’ll be making this often now that I know how. It’s so easy.. thank you

This is a nice tutorial but I’ve never seen anyone put in that much ginger in Napa cabbage kimchi. For that much cabbage a teaspoon amount of ginger would suffice. Speaking as a Korean who has made kimchi for years.

Managed to make my 1st batch of kimchi. Thanks a bunch 😁 ㅋㅋ

I only tried making kimchi once, but I bought some premade paste... the results were horrible. I guess it's time to try doing it from scratch. Also the thing about it turning into a bomb is definitely true, once my store bought kimchi exploded, even though it was in the fridge.

Two things i do extra is to make a rice flour past heated in water till creamy to make the ingrediants coat the leaves better and I use salted shrimp paste also besides the fish sauce. I think red boat is over kill and use three crab brand. Also I have collected antique baby wash tubs , those enameled pans of different sizes for brining large batches, they work wonderful and clean up nicely.

This is so much easier than the "traditional" Kimchi recipes that use things like shrimp paste. I've made it in the past using the same ingredients as this video with the exception of spring onion which I didn't have and I believe I used the regular raddish. It was very spicy but tasted like the kimchi I have gotten from takeaways.

watching you julienne a carrot puts the fear of god into me. to all watching this PLEASE do not cut a carrot like this. that's an incredible dangerous method and lacks control and uniformity in your slices. Step 1. Remove root end. Step 2. cut into segments. Step 3. Stand it on its most stable side and remove one slice to make a flat surface, Step 4. lay it flat on that cut side you just made Step 5. Slice into planks lengthwise utilizing this stable base. Step 6. Stack as many planks as you are comfortable with (4-5 is generally how many stacks i would do at most for any type of julienne) on top of each other and cut julienne. Other that that your Videos are great Josh, keep on doing what you are doing. and please be more conscious that many of your viewers are not as comfortable with a knife as us professionals. Safety First.

I remember when Kimchi was regarded with disgust. "Fermented cabbage? Eww no." Now it's trendy?!

I really love adding apples to my kimchi, but i need to find a tougher variety that wont go puree in a few weeks :)

Thank you :) I made saurkraut for the first time and added things like carrots & peppers and it reminded my wife slightly of kimchi which she really likes, so I might have to try making this :)

This P.S. in the description box made me want to do it now! I live in Greece and i really want to try this!

This just brings back memories of making kimchi with my grandma

I feel like kimchi is Korea's version of our Mexican chiles en vinagre (the ones with carrots and cauliflower), or our Salvadorean curtido. It looks delicious

Decent recipie. Also my dad makes kimchi too, a HUGE batch (We're Filipino btw)

I made this recipe a couple of times and everytime it amazes me at how tasty and authentic it feels, previously before finding this recipe I would shop for store brought Kimchi however it was always expensive and the quantity of it was small. With this recipe I can easily make 2-3 medium sized jars especially if you include a bit more carrots (1-2 more) and the Kimchi lasts in the fridge for months, I enjoy eating it on the side with my rice dishes, sushi , ramen and anywhere else I feel like it. 100/10 would recommend !

I love this Joshua ❤. Me and my youngest son did our third batch yesterday with gochu garu 🇸🇪

We loved making kimchi in Korea. Now, we buy it, but, this reminded me that I need to make it again. I like to make kimchi jeon with it!

Whoaaaaa we were just talking about doing a kimchi episode and you totally beat us to it!!! You nailed it! This is awesome man!!

Thanks Josh, I totally thought you were going to add some of the sourdough starter haha

I just made this and I feel so accomplished! This stuff is gooooood!

I just wanted to thank you for making an approachable video on something I thought was hard to make. My first attempt was good but I used way too much Korean spice. My second attempt was much better. I did add a few tablespoons of sugar into my paste along with about 3 tablespoons of cooked jasmine rice. I didn't squeeze the cabbage while it was brining. My Korean friend said, "Be nice to your cabbage". Again, thanks for a great video.