How to Make Kimchi (without seafood) 

Wow. This is the first time to see a foreigner grow cabbage(배추) for Kimchi and use crocks to keep. Even in Korea these days only a few people do like you if they don't live in countryside. This video really reminds me of the 80's-90's memories. I often ran away not to help my father digging the ground to bury the big crocks. Kimchi recipes are countless like wine and different with each region and family. So thank you for introducing your family's. It looks so delicious and korean style. As for Kimchi you are more professional than most koreans. I'd like to watch more videos in this channel and call my father tomorrow to say " i love you" instead "sorry for running away" I hope you understand my English comment and feel warmth like me.

You made cucumber kimchi over the summer and that got me hooked.

You can make kimchi with the green onions as the main vegetable if you want. Also there is a “ponytail” kimchi that is mainly whole carrots with the carrot tops still attached. Mommy Tang on RU-vid has recipes for those and she doesn’t add seafood to hers either since she’s vegan. Anyway, she says she likes the green onion kimchi the best 😊

im a korean. even in korea some part of place in jeonla. that place very famous kimchi and food. they usually use lots of fish sauces that make more good flavor and good taste^^

Hello, Sir and Madame, I am a recent fan from South Korea. It is great to see that star RU-vidr in the US worked or studied in South Korea and returned to home country and makes/enjoys Kimchi. I am the other way around. I studied in Ohio and worked in Missouri and came back to South Korea and make soup, spaggetti, bread, and Salad. I miss bread and soup. I really like your RU-vid videos on storage/food preservation and learn much from it. Since Kimchi is also a way of preserving vegetable (for a few days during spring, summer, autumn when fresh veggies are available) to several months (from winter to early spring when fresh veggies are not available. So bulk amount of Chinese cabages, Chinese radishes are preserved in the form of a few kinds of Kimchi in November) for my family and most of others, or for up to 2? years for some others) by salting it to appropriately high osmolarity. This salting combined with spicing prevents vegetable from decaying (uncontrolled microbial growth) leading to fermenting (controlled microbial growth) like Sauerkraut, I feel honored that Kimchi is included in your storage contents. I apprecite it much. Thank you so much. Anyway, I have some interesting details that we (at least most South Koreans) use during Kimchi making procedure. 1. Covering the top of Kimchi before placing weight stones : We cover the entire top surface of Kimchi with big cabbage leaves or vinyl bag (1 layer was enough, just like you did when you make Sauerkraut, I saw you were using big cabbage leaves to cover the top of Sauerkraut) ** I guess the freshness and taste of Kimchi depends on how completely the air is excluded from the Kimchi mixture. Kimchi leaves should be immersed in the Kimchi solution and not in contact with air during storage, or until just before serving. 2. Pepper variety : We normally use pepper which is thicker, bigger and "less spicier" ones that you grew in your garden. I don't know if thi variety is available in the US. I remember Korean marts nearby universities or cities sell the less spicy pepper powder. 3. Kimchi strorage temperature : 1) We store Kimchi pots in normal fridge or room temperature until they are fermentated/ taste optimal and, 2) then we transfer them in a Kimchi fridge whose temperature ranges 28.4-30.2 degrees Farhenheit for maintaining its optimal taste. ** In 1980's, during Winter, we used to bury the body part of big Kimchi pots (about 4 feet tall) in the soil to keep it under optimal temperature (constantly low, i.e. not too high to avoid speedy fermentation and not too low to avoid Kimchi freezing). And a humble straw or wooden shelter were made above where pots were buried to avoid any environmental perturbations.

Your family asking all to store food's and take care of our family in so many methods. We now have another Grain storage on fire in Michigan with over 3 million bushels all burnt. Then in Buffalo NY on what there going threw. Were blessed to have family like your's getting us on our feet.

Your basics for the kimchi making are actually really good! I really wonder about the story of of Kim who lived in Korea for a few years. I live in korea right now and they sure eat a whole lot of kimchi! I am happy kimchi is doing good to your health, hope the baby loves it as much

That was the most beautiful bowl of food I’ve ever seen after you got it all stirred up. You are an awesome, amazing, wonderfully talented teacher and farmer Becky. Loved hearing from you, as always!!

It looks very nice! You can also add a pear and an apple instead of sugar or rice powder :) I usually make a paste with the pear, apple, garlic, ginger, chili, chili powder, salt or fish sauce.

Wow, your kimchi looks really good :) When my mom makes kimchi, she likes to blend a whole onion, a few pears or apples, ginger, and garlic cloves into a puree to add into the rice flour paste (then puts the other sliced vegetables, mini salted shrimp, and gochugaru) and it gives this natural sweetness (instead of adding sugar 😋). We like making a type of kimchi called 'po-gi kimchi', which is like this layered kimchi by cutting the cabbage into quarters. Then we take each layer and put the rice flour paste mixture, and continue layering until the last outer leaf. We take that leaf and wrap the 1/4 cabbage around like a rubber band. It's such a cool process :)

I thank you for showing me how to make cucumber kimchi. I was in Korea and I bought cabbage kimchi but not cucumber. I miss this so very much! I cannot wait to try this!!!

Just began watching your videos! Learning soooo much!!! You and your family are awesome!!! And congratulations on your new baby!!! 🤗🤗

I am Korean. Korea is also a hassle, so few people make kimchi themselves, and most people buy it online. You are amazing even to Koreans.

Giving the cabbage a wet brine is a fantastic idea! I made kimchi a couple of times and always felt the whole salting business was too imprecise. Thank you so much for your videos! Merry Christmas to you and your family! 🌲All the best from Germany

정말 맛있게 보이네요~ 배추와 양념재료를 직접 재배해서 김치를 담그다니 참 존경스럽네요. 김치 먹고 가족 모두 건강했으면 합니다~*😀

FYI, Korean peppers or 'Gochugaru' for kimchi making originates from Mexico where original chili peppers come from. You can go to Mexican grocery store and get dried Guajillo chili peppers (longer wider ). Guajillo would be the closest breed to peppers growing in Korea. Or you can call it a grandmother of Korean chili peppers. I am Korean American

I was so excited for this video. I've loved kimchi since I was a kid, and have been growing cabbages this year to ferment. They're almost ready to harvest and I can't wait to try your recipes. I've only recently become really serious about gardening and trying to grow all our own veggies. Thanks for making really detailed and beautiful videos, it really makes me appreciate how much work goes in to producing your own food. I'd like to add it's very encouraging that you show what didn't work well as well as your successes. It gives me realistic expectations, and makes me feel less disheartened when I have a failure in the garden. Happy holiday season from summertime Australia (I think I am equivalent to US zone 9)

Great video!! Thank you soooo very much for your recipe and approach to the Kimchi!! I'll be trying it this New Year!

Awesome! I've been making it the hard way, this is much more accessible.

Always enjoy your family's videos! Thanks so much for sharing and hope you guys have a wonderful Christmas!

Kimchi is one reason Koreans have such great Memories well into old age....it's the Probiotics that's very important to your brain health!!!

와 대단합니다 요세 한국에서도 젊은 주부는 김치를 담글지 모르고, 부모님이 주시는걸 먹거나, 사서 먹는데 직접 김치를 담그다니 놀랐습니다 당신 가족에 건강과 행복이 깃들기를 기원합니다 Wow, that's amazing. These days in Korea, young housewives do not know how to make kimchi, and they eat what their parents give them or buy them. I was surprised that you made kimchi yourself. I wish your family good health and happiness.

I soak in a brine now thanks to Becky. The traditional way is too involved for me. I do rinse it a bit after it soaks or we find it’s too salty. But love this easy recipe so much

Well done! Have a Merry Christmas!

I'm Korean and I approve this video. Those kimchi look so good! Those who want to try making kimchi, it can get rotten instead of ferment if you mess up the ratio or use bad ingredients. So be sure to follow her recipe exactly.

요즘 젊은 한국인들도 김치를 만들줄 몰라서 사먹는 현실인데 대단 하십니다 젖갈은 안넣은거 같은데 넣어보세요 영상 잘 봤습니다

I don't know if it would be possible in Your climate, but in Poland we ferment and eat a lot of fermented cabbage (sauerkraut) and cucumbers which are also a great source of probiotics. In Ukraine, they ferment literally all vegetables, even whole tomatoes and radishes.

Looks so good!! My mom alway grid whole paper with seed, it's nutritious and does not affect any flavour. Easy tip, I just blend garlic/ginger and small onion (for sweetness) cause chopping take lots of efforts :).

Yummy!! I suggest cutting cabbages first then salt them. It will make more easy making kimchi. Also remove water after washing salted cabbages as much as you possible. Koreans wait it for several hours. Thank you for sharing making kimchi videos.

I've been wanting to try kimchi. I bought michilli and Napa cabbage seeds to grow to make kimchi. Everything to make it will be from my garden except Daikin radishes and ginger. Unless I buy more seeds, I'll add Daikin radishes to my order. Thank you so much for sharing how you make it.

Thank you for sharing and reminding me to keep trying kimchi. Wishing you all a wonderful Christmas from Down Under. 38 degrees Celsius for our Christmas weather.

Nice to meet you. The history of kimchi was recorded in an ancient book in the mid-18th century. The history of sugar on the Korean Peninsula is traced back to the 1900s when Japan established a sugar company and sold it. Today, there are regions where traditional materials are used. At that time, sweet fruits such as pear were used instead of sugar. Processed food manufacturing and storage problems in modern times use chemicals that are bad for humans. Materials that appear on or conform to the MSDS sheet. This is a solution that users and administrators must keep abreast of. It is a substance added to processed meats such as ham and sausage. A solution that kills and prevents bacteria and fungi. Water drums must be prepared near workers who handle these materials for immediate washing. It is classified as a carcinogen.

I'm korean. In Korea, garlic is ground and used. And add fish sauce. The depth of flavor is completely different.

Of all the recipes for kimchi that I have seen, yours is the first that leaves the kimchi out at room temp(or a bit cooler) for an extended period(I believe you said 7 days?) instead of refrigerating after 1-3 days or room temp to jump-start fermentation, which is what I have seen most other you-tubers do. I do not have access to a crock, but have been doing initial fermentations in half gallon jars instead and moving to refrigeration after 24 hours--and the final product has been completely to my liking. I'd be interested in your thoughts on that alternative process. Great and informative video!

Kimchi is a kind of cooking style. In Korea, there are more than a hundred of Kimchi. Anyway, looks very tasty!

I’ve really been enjoying learning to ferment various veggies and your kimchi recipe is on my list to try. I’ve been using your fermented jalapeño recipe for a while now and have ACV going at the moment for the first time. My last batch of sauerkraut was fantastic after I learned that there are actually a couple stages of fermentation. Previously, some batches would come out super crispy and delicious while others were not so crispy and a bit lackluster. I learned that keeping that initial ferment phase at 65 to 68 degrees in a dark place was very important…definitely not the kitchen countertop recommendations I’d seen in several videos. We also lived in Korea for several years and I couldn’t stand the smell of kimchi. I’m still not loving the smell of kimchi or sauerkraut, but I love the taste. Thanks for this great video. Do you ferment your kimchi in a cooler spot? I did splurge on a nice fermentation crock, so the darkness isn’t as big a deal as it was when I used Mason jars.

Oh boy. This is awesome. I can’t do anything that lives in the water, but I love the smell of kimchi. I love all ferments. Have some fermented cauliflower chunks with red bell pepper going right now. Looking forward to trying this.

Thanks, it's helpful!

Oh,my gosh, love, love your recipe my favorite fermented vegetable and saurkrat off course, thank you. God bless you guys, Merry Christmas and all the blessings in the New Year.

+Anchovy Fish Sauce When you make kimchi, you can add salted anchovies (Korean traditional salted fish made in liquid form by fermenting fish) to make the taste richer.

kimchi should be refrigerated to help it last longer.kimchi liquid. If not, it can develop mold. If you find that you do not have enough liquid in the kimchi jar to keep the cabbage submerged, either add more of the seasoning mixture or press down on the cabbage. You can also place a clean piece of plastic on to prevent it from becoming exposed to the air and developing mold.

Every Korean household has their own recipe and all Kimchi is authentic in their own way 😊. We do a vegan version in our family as well and we add some vege stock with a lot of shiitake mushrooms to compensate for the umami lost from not using fish sauce.

If you cut the green onions bout halfway or where the color starts (can’t remember) they will keep growing. Those are considered a ‘cut and come again’ veg. I did it all last year from two plants that i actually regrew from store bought green onions 😅😂. I just let ft them in the bag in the fridge for the roots to grow a little longer. I take the outer layers off and cut off the white ends off slightly below the color change. The i plant them about an inch into the soil with an inch about the soil as well. So maybe at least have an inch and a half of the white end excluding the root.

this is great. thanks

I’m envious of how beautiful your home grown Napa cabbages, carrots, green onions and daikon radishes are! I would love to try some before diving in to make sure we would enjoy it. Thanks for sharing! God bless and Merry Christmas to you and your family!

I’m going to make this for the 1st time this year! If my napper cabbage is ok

Kimchi is a Korean side dish of salted and fermented vegetables, such as napa cabbage and Korean radish. I have never tried kimchi before and I see you have made it at home. I wished your family a safe and wonderful holiday season. Merry Christmas! 🎄🎁

I recommend kimchi fried rice 🍚 To increase the flavor, you need to add butter.

Merry Christmas!🤶❤️🎅

As to the spicey peppers, if you grew them too close to a hot pepper you could get cross pollination and they may have the traits of one or the other or a combination of both plants.

Inspirational, thanks.

I love Kimchi. I was wondering if you ever did some sort of water bath canning method so the kimchi would last longer. I don't have a cool dry place to store it and I was thinking of making small 8oz mason jars that could be used for 1 or 2 meals for a couple people and would last during temperature fluctuations since I don't have a good root cellar. Merry Christmas.. :)

All the best from Korea! your kimchi looks so good and legit. You should defin research Korean clay pot 'Jangdok'. It is our traditional pot to store fermented sauces outdore. Back in the days, we use to put those pot in the ground and store Kimchi.😋

비닐장갑이나 고주장갑끼고 손으로 버무리는게 양념이 더 골고루 스며들어서 더 맛있지 않을까요?^^ 마늘같이 다져서 넣는건 작은 믹서기에 갈아서 넣는걸 추천 해주고 싶네요~^^

확실히 공장에서 만든 간편식은 건강을 해칩니다. 채소를 직접 수확하는것은 정말 힘든 일이지만 가치 있는 일입니다 김치는 건강에 좋은 음식이지만 염장음식 이기에 제 생각에 소금섭취에 조금 주의를 기울일 필요는 있습니다 가족이 건강하시길 바랍니다

Please try to make "water kimchi" (물김치) which is really good to your intestine.

is cabbage the cheapest crop to produce? curious how it works out overtime and with water usage

Those peppers look like "malagueta" ones, the ones we in Portugal use for our Piri-Piri hot sauce.

Looks awesome! Thanks so much for sharing, Becky! Two questions: 1) Is there anything else I could use besides the crock? We don’t have one yet 🤔 2) What else do you ferment? 😍

I’ve been thinking about trying to learn this. Thanks for sharing. It was very helpful. Mom life is so busy.

Hey Bekki, I would love to know how you eat your kimchi - I read in your blog that you eat if for breakfast: What do you eat it with? (Background: I am on a similar journey as you were/are : healing through eating fresh foods instead of ready made stuff etc - But I have not yet included much fermeted stuff iny diet yet to try eat more of it, but get curious as I learn from you...) Greetings from a German in Northeastindia 🖐

Thank you so much for sharing this! I was thinking today that I want to learn to make kimchi after hearing you talk about it so much, and now I don't have the search the internet for a recipe! I don't have a fermentation crock. Can I cut the recipe down to half or a quarter of what is listed and ferment it in a few mason jars?

Looks wonderful, thank you for this great video ❤️

It boggles my mind that there aren't more homestead families that make kimchi because I use it in way more dishes (stews are still my favorite) than something like sauerkraut. Winter is my kimichi-making season too. If you want it sugar-free, Koreans apparently use asian pear or a crispy apple for the sweetness. I love that you made your own chili powder, what a great idea.

미국인이 제대로된 김치를 만들수 있다는게 믿어지지 않네요!!!!!

Hi , can you make a recipe without the spicy peppers

I have a guestion can I get a list if foods that Kamchi goes with besides fish and shrimp and rice? I've made a batch and even made pizza with it. I've tried it with beef pork and chicken it only seems to go well with fish and shrimp.

Thank you!! 👍🏻

This may be a silly question, but what do you eat it with? Just put it on top of dishes you are already making? 😊 thank you! These are so beautiful!

잘보고 갑니다

젓갈이 들어가야합니다... 새우젓... 멸치젓...

Can you tell me where you got your seeds from for your napa cabbage. Thanks.

How did you dry them? The freeze dryer or the dehydrater?

새우젓갈로 담아야 만난데. 좀 보내드려요?

What is the replacement you use for the shrimp or fist paste???😢

Where did you get your korean pepper seeds to grow your own?

🟢Kimchi making tip, how to make Kimchi paste? All ingredients can be minced in a blender---garlic, some ginger, apple, pear, chilly peppers and gluten rice paste( make it like a baby porridge, cool it, then add to the rest of ingredients) More detail in this video~ ●Simple and quick! really delicious Vegan Kimchi ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-olqhDEdkLyk.html

Since crocks are pricey, can I use a food grade bucket?

Where is the chicken? Merry Christmas to your family and Mr. Chicken.😆

Crush garlic is better than cutting. From Seoul Korea. Korean

Make an indoor pot plant of the green onions so you can regrow them. Those red peppers look like cayenne.not sweet haha

Thank you for sharing!! I love kimchi! What eyeliner do you use, btw?

I didn't think kimchi had seafood? But heck I gotta try this recipe.

😍😍

so Americans call spring onions green onions, and brown onions yellow onions? weird. going to try making our own kimchi. we love it in our house.

So I lived in Korea for 10 years it's not just cabbage that is kimchi. Nappa cabbage, radish, cucumber just a few. There are styles of it too the Japanese or Korean types. Koreans love soups and stews too they use it a lot in those as well

당신이 김치를 10년이상 먹는다면 당신 주위의 친구들 보다 더 젊어 보일겁니다. 단 쌀과 함께 섭취하셔야 합니다 밀가루는 글루텐때문에 쌀보다 몸에 더 해롭습니다

미국에는 고무장갑이 없나? 김치는 손맛인데ㅋㅋ

Doesn't adding sugar make this alcoholic?

hello. I'm a Korean. Excuse me, but I want to tell you one thing. Cabbage, radish and carrots don't go well together. That's why we don't add carrots to cabbages and radishes. to be happier...

What does kimchi have to do with seafood?

it looks yummy... wonderful GREAT !!!

I've been wanting to try kimchi. I bought michilli and Napa cabbage seeds to grow to make kimchi. Everything to make it will be from my garden except Daikon radishes and ginger. Unless I buy more seeds, I'll add Daikin radishes to my order. Thank you so much for sharing how you make it.