@@miaminoah9430 That is why you SALT THEM in the beginning, and let the water come out for about an 45 mins to an hour. You can also take out the center part of the cucumber where the seeds are and have less water. You can also lightly squeeze the cucumber to let more liquid to come out. IT is ok to have some liquid after you make the cucumber kimchi. As it ages, more water will come out until no more water can be let out.
There’s different types& manyyy different recipes. I made one I really like but I wish I salted the cabbage longer… I can’t have fish so I can’t eat any with fish sauce. There’s northern and southern kind I think & one has fish lol.
Start by cutting Cucumber in preferred slices (add sea salt to draw out extra water). For kimchi paste: Gorchgaruh (?) Fish sauce, Sugar, Minced Garlic, Ginger Grated Apple & Onion. Drained the cucumber and add carrots and chives tossing together. Next add the kimchi paste. Let it marinate if you want and adjust kimchi accordingly. Enjoy! Thank you for teaching us how to make this. Looking forward to trying this 😍
Preco mi smerom na zapad sa vyhybame gastronomie vychodu na vychode sa dozivaju veku ze nam sa o tom moze snivat ale stop nie komzumovat chrobaky psov macky atd++±+++±
I love kimchi I had a Korean friend, who had some she brought to the states. It stinks but it was damn good. And I had the dried seaweed with it. ❤️ ❤️
can anyone here tell me what is the red color he mix what is the name of it in english term and where to buy this, is it available in any grocery store or super markets?
Do you not wash the salt off the cukes after drawing out the moisture? Not criticizing, genuinely curious before I attempt this, because rinsing the cukes is a step i hate.
So I made Kimchi out of cabbage since I can’t find Napa cabbage near me… I fermented it for 3 days. Then I read online that some people don’t even do that… I want it for the good microbes. Do you ferment your cabbage kimchi ?
Heu comment dire Quelqu'un a réussi à comprendre quelque chose à cette vidéo le mec est remonté à block ou quoi c'est beaucoup trop spide on n'a le temps ni décrire quand il parle ni de voir les ingrédients on ne comprend rien aucune indication claire ça va beaucoup trop vite il est pressé ou quoi le gars .... faut la regardr mille fois pour avoir les infos lol ... ah c pour ca ,les vus youtube .....ah ah ah . Ça doit être bon mais bon du coup pas motivé à tester tout de suite.
The thing I love about kimchi is that you don't need to dry the ingredients in the sun for days which is done is aachaar....you can just make kimchi and eat right away
Here in Hungary, kimchi is not something you can stumble into that easily (at least not outside the capitol city). I only had a store bought, altought nice quality jar of kimchi once before, but craving the taste ever since.. so I decided that I'll make it to myself! My question is: gochugaru is a must have type of paprika, right? Can it be subbed to achieve the real taste..?
This one truly is a great recipe. Ive tasted some different store bought ones and this recipe was similar to one I tried a long time ago but could never find back! I adjusted the ingredients a bit to fit my taste but other than that its a perfect side dish!
