Korean here! I learned how to make kimchi from my mom and one of the tips she taught me was to never overfill your kimchi container. I always leave about 2 inches of space at the top so that there's room for the gases. Also carrots are good but if you can find it, Korean turnip elevates things to the next level. Green onions are also a must. Appreciate the video and love the fact that kimchi is such an important part of your life!
You mean 무? It's a radish, but does look more similar to a turnip. I was going to leave a message for her to leave a gap if no one else had told her, thanks :). If someone can't find Korean radish, Daikon is the closest thing that most American stores have. It's not exactly the same, but it will do in a pinch.
Would you like to share your kimchi recipe,and is it something a beginner can do.because after eating that store bought kimchi,there has to be some thats edable,or is iy something you have to get used to
Lots of questions regarding some of the ingredients. I’ve only been making kimchi for a few years but I thought these notes might help: 1. You can sub soy sauce for the fish sauce if you don’t eat fish. Korean fish sauce is made with anchovies but many brands of Thai and Viet fish sauce may contain shell fish. Korean soup soy sauce is better than Japanese style but either works 2. Glutinous rice powder contains no gluten. It’s called that because of the texture when cooked. It has more of the sticky type of rice starch. You can skip it completely. It’s there to help the paste stick to the leaves. You can sub other starch pastes as well but they can alter the taste a little. 3. Any cabbage works, savoy and plain old green head cabbage work just as well as Napa. You know it’s done salting when the leaves are pliable and you can fold them almost in half before they break. You can also taste a leaf, it should still have a juicy texture and not be too salty.
Crimson Hikari for this type of kimchi, no. Many of the flakes I’ve seen as substitutes are either too coarse or too spicy. Korean pepper flakes are available from amazon if you have no other source. Your other option is white kimchi, which is not spicy and doesn’t need the flakes.
An old lady at the market kind of guilted me into buying this kimchi cabbage, and I had everything else on hand so I tried to make this recepies. I thought I screwed it up with a bit too much chilli and garlic but I started eating it just today and to my surprise it's absolutely delicious. The old lady at the market will be proud of me. I'll buy another one soon.
My mom does this similarly, a tip, I could share that my mom does is that she saves those plastic pizza protectors (that small plastic circle with the 3-4 legs that's placed in the middle of a pizza box to keep the box from crushing the pizza) and cuts the legs to size so she can use it to push the cabbage down while it is fermenting in a jar. She inverts the plastic circle, like the circle plastic is on the kimchi side while the legs are on the lid's side. so when she loosely seal the jar, all the cabbage pieces are submerged in the brine.
Some of my secrets that give the kimchi a deeper flavor: • Rather than using plain water, use a kelp and shiitake mushroom broth when making the rice porridge • Use Korean salted shrimps as well • I never add sugar, I feel the pear/apple and rice porridge adds sweetness • Add blended fresh red bell peppers in the paste • Garlic chives give a nice flavor
Thank you for your excellent tips! I was inspired by your tip of using shitake and kelp broth for the paste and this batch has got something else previous batches didn't have. (However I didn't have kelp or shitake so I used dried anchovies and aromatics)
It was my most beautiful kimchi yet - I've since made another batch using the broth-for-porridge tip. I am now cruising comments for even more tips for my next batch :)
My friend is Korean and when we were kids his mom ask me to come over to play. When i get there her idea of fun was digging holes for kimchi pots. I was the only one that came over, because I knew she was going to feed me good food. Kimchi, hot pot, fish ball soup.
To be invited to "Kimjang" is an honor; your friend's mom must've liked you, because you got the fun part... Our bratty asses were always either put on garlic-peeling duty (no knife; fingernails only) or told to go away until the kimchi is ready (at least 3 weeks)... Korean moms definitely have their own standards for what constitutes "fun".. and btw, don't ever tell your Korean mom that you have a toothache; She'll tie a string around it and rip it out of your skull, and then ask if there's anything else bothering you! (.... "No 엄마, I feel fine... Got any garlic that needs peeling?")
I think this comment section is the most polite and pleasant I’ve ever read. I never considered how much art and science goes into Kim chi. Thank you 🙏
What a LOVELY lady, and an excellent presenter, at that ! Not a single UM or UHH in the whole video. She knew where she wanted the presentation to go, and she moved right along to get there. And she speaks in "complete sentences" (subject+verb+object,) too. Very professional. GO, EMMY... You are a winner ! (PS - I get my Kimchi in jars, at the store. Might try making my own in the future.)
RECIPE 1 napa cabbage, rinsed, quartered, cored, sliced into 2” pieces 1 carrot, julienned 1/2 c salt cover with water and soak 2 hours 1/2 c water 4-1/2 t glutinous rice flour 1 T sugar thicken over medium heat add sugar toward the end 1 small onion, grated 5 cloves garlic, grated 1” ginger, grated 1/2 pear, grated 2 green onions, diced (greens only) 1/2 c korean red pepper flakes 3 T fish sauce mix into rice paste from above drain vegetable mixture add paste mixture and massage well wearing gloves pack tightly into glass jar(s) place lid gently/loosely leave at room temperature for 48 hours under a tray store in fridge with veggies submerged under liquid
When I was in the Army, I was stationed in Korea! The Kimchi I had there was so much better than the product sold in supermarkets! It was eye watering, tongue searing goodness beyond belief! I’m really in love with this recipe 👌👍😋
I was stationed in camp casey in 2013-2014 and I miss it soooooooo much. The food and the people made that tour totally worth the shitty leadership I had there. As soon as my kids get old enough for the long flight, i'm definately taking them there. Such fond memories.
In a quick pinch as we live in a small town I’ve used Mexican pepper flakes and ground chili! I’m no pro but it worked and I’ve used cassava flour when we couldn’t get any recommended flours. I didn’t notice any remarkable flavor difference. I love kimchi and any pickled/fermented veggies. Thank you for the video and recipe. Appreciated always❤
Well Emmy, I have watched this episode many times and finally, this week, collected all the ingredients, prepped most of them before hand and had my daughter come over for the assembly and jar-stuffing. (I have enormous hands and there is no way that was going to work) Every thing went very well and it looks just like yours. It is resting now. I will try it after 48 hours. It was fun. I included the sweet radish. I tried a slice and it tasted a lot like an American Turnip. not quite the same, but very close. Thanks Emmy update: It is now 48 hours later. tried some and it was great. flavor, heat, garlic punch, everything you said. Thanks, love the show.
I have ginormous hands also. I got a rolling pin and took the handle out of it. Then I pop a freezer bag over the end of it and push the kimchi down. Gets it done right and no clean up afterwards. Bonus: After one end is taken off, the wooden handle make a great Harry Potter wand for the grandkids.
I lived in South Korea for a year and a half. I was addicted to kimchi. I make kimchi myself and get my recipes from a few books from Korean cooks. It is the best way to get fresh kimchi if there’s not a good Korean market nearby. I always rinse my vegetables well after soaking in the salt water otherwise it’s too salty. I use a little rice wine vinegar in water to top off the jar if I need to keep the vegetables submerged after I start using it. I also like to add slivered fresh red jalapeño to give it a bite. The Korean peppers have a lot of flavor but not much heat. It pairs well with the garlic. Love it with daikon, easy to make and economical. If you don’t like fish sauce, buy a nice soy sauce from an Asian market and add about half as much. Avoid the mass produced US brands. They’re not very good. Other recipes add oysters, shrimp and I think fresh squid. I use water packed oyster drained, rinsed and chopped with a little soy sauce instead of fish sauce. Great video. Super healthy dish. Thanks. FYI: if you buy real kimchi at a real Korean market, don’t be surprised if you get some minor cold symptoms. A lot of westerners get it when they first go to Korea. I did too. Years later, I bought a gallon jug of kimchi brought from a Korean market and got the same thing again. I built up my immunity again in a few weeks.
I never once heard Kimchi will give you cold symptoms. I know a lot of waygooks (foreigners) get sick when they first visit, but I personally think it has more to do with more exposure to more people especially little kids coughing directly in your face, and maybe new allergens that they haven't adjusted to.
Jessica Vance I don’t think it was specific to the kimchi in Korea. It was just general environment. I had a good case of the crud for 2-3 weeks. I got it again after being in the states for several years when I bought a gallon of kimchi made in Korea. It was deja vu all over again. All of the same symptoms. I kept on eating the kimchi though. Built up my resistance again. It’s to be expected as kimchi is a live cultured food and will carry the environment along with it. I wouldn’t have known if I hadn’t been through it before.
@@blisterbill8477 That's normal for travelling anywhere. You're exposed to new strains of bacteria and whatnot that aren't native to your home country, so your immune system hadn't developed a defense to it yet. The similar symptoms later in the states was probably a coincidence. All the foreign people studying or working abroad will likely get sick. I even got sick going home to the states after being in China for 2 years, when I'm normally pretty healthy and resilient LOL! XD
Every 3 months I return to this video, scrawl down the instructions on an envelope, make the kimchi, lose the envelope... when will I learn to put it in a recipe notebook...
When I make sauerkraut I use glass weights to keep the cabbage packed down, I leave an inch and a half or so of head space in the jar and I have lids with built in airlocks. It keeps air from getting in the jar, lets the gases out of the jar and prevents the brine from heaving out of the jar. I don't know if it would work the same for kimchi but it's worth a try. I'm 100% trying this recipe. Thanks, Emmy!
I like using the tiny fermented shrimp instead of squid. Are you taking out the pear when you use apple sauce or is it just like a less funky, sweet-spicy thing?
@@adbreon Less funky. I also don't like every single person in the Korean shop staring at me while I hunt for the shrimp (sorry, I miss remembered. It has been a while since I used it)
Kimchi ingredients (chronological) Napa cabbage Carrot Kosher salt Water Rice Paste: Water Glutinous rice flour or Machiko flour Sugar “Love sauce”: One small onions grated Five cloves of peeled garlic minced or pressed Fresh ginger grated Half of a ripe pear Two green onions Fish sauce Korean red pepper flakes Tools: Pot Grater Garlic press (optional) Disposable gloves are recommended Use a non-reactive container
Kim Chi on biscuits and sausage gravy!!! Yummo! I'm a total west coast US woman who tried kim chi for the first time at a Japanese friend's home. I was hooked instantly. It was bought from an Asian market in the city , too far to shop very often (I live in a small town of less than 10,000). It was expensive, too. I decided it was something I had to have so I found a recipe. Surprisingly, I only had to buy the fresh vegetables and the Korean chili (gochugaru?) - I had everything else on hand. It came out fabulous! I have been making kim chi for about 10 years now. My recipe uses 2 heads of Napa cabbage and that can make a lot. It is usually between 5-8 pint jars or even more. I am the only one in the house that likes it so I usually have extra to share. Once my jars begin to ferment, I drive around town playing *Kim Chi Fairy*, giving jars to those friends I know love this tasty treat.
Thank you Emmy! I have made many LARGE batches of Maangchi’s kimchi. Between you and Mike Greenfield ProHomeCooks, I feel like even though I have been making kimchi for years, the training wheels are off and I am Kimchi-ing like a ninja. You rock!
I make kimchi every year with my mom! Here are some things that can help: You can always use soy sauce instead of fish sauce!! Always leave at least 2 inches in the box that you’re gonna store your kimchi in because of the gases need some space!,never stuff it. Add: Radish,carrots and green onions for a better taste! (Dk how to explain it). Any type of gabbage works! As well as napa! Add garlic and ginger (paste) in the red powder! (If you need more help ask I’ll reply)
Does kimchi really keep for a whole year when you make big batches? How does it change as the months go by? Does your mom have the special kimchi refrigerator?
@@susanwindley9165 you can keep it for more then 1 year and the more older it is the more flavorful it is!! The months go by easily just leave some space in your kimchi box so it can stay fresh! And yes I do have a kimchi refrigerator.
thanks for sharing this kimchi recipe. i can suggest some methods korean people use in their kimchi for variation. first, you don't need to salt the vegetables other than cabbage, like the carrot. especially if they are finely cut they will have the tendency to become soggy. koreans don't use carrot in traditional kimchi even though i see it a lot in western recipes. instead, try korean mu radish or daikon cut in a similar way, but a bit thicker so that it doesn't break. daikon is really, really similar to mu radish and in fact the taste is almost identical. you can just add that to the jang (sauce) before you dress the cabbage and, when combined with the cabbage, will ferment naturally. also you can just slice the round onions finely into strips and you don't need to grate it, to save effort. also recommended to add some green onion cut into two inch pieces, white part halved vertically first. the flavor of the green onions in the kimchi is very addicting. the older generation in korea don't usually add plain sugar but sometimes korean pear or apple. my favorite sweetener is something called maeshilchung, the syrup of ume plum, which is delicious. other than that, i used apple myself to good results. however, for the first day or two the kimchi was quite brown. i was worried i ruined the kimchi. after the initial ferment the color became red again but i still prefer maeshilchung which doesn't affect the color at any point. also, i have made vegetarian kimchi before using the strong broth of dried shiitake mushroom and a lot of dashima/konbu seaweed. in order to replicate the flavor of fish sauce i used a little soy sauce too. it can help to know this variation in case you want to serve kimchi to vegetarian friends. have fun making kimchi emmy!
I'm from Mexico i did this from maangchi it was so good... I eat it with quesadillas and eggs and taste delicious... You made it very simple to follow i love it ❤️
Emmy, after 3 days fermenting on the countertop, and with only a minor tweak or two, THIS CAME OUT PERFECT. This is going to be the go-to Kimchee around here. MANY THANKS, Em!!!
@@nor4277 it taste different to bacon but is still yum it can be oily cos of the fat..but if you get crispy cooked pork belly from chinese resturant hmmmmmmm....yom!!
It's snowy in southern South Korea now at 10:00 AM -- how's the weather in the place where you live? Thank you for uploading this video, and as a Korean, I'm so delighted that you've introduced how to make kimchi so that people could remind of Korea. And there are other lots of kinds of kimchi (kimchi made with asian radish, etc.) so you should try and review them!
In my years of making kimchi I've substituted Korean chili flakes with different combinations of Mexican chilis. Although the end product is undeniably different, I've never been disappointed 😁
The first few times I made kimchi I thought I got the right chili’s from the hmart but they were SOOO spicy even with just a couple to half gallon batch. Now I’m finding I may have gotten the wrong kind 😂
Yes, you can make the kimchi with different peppers or no peppers (white kimchi). Red is a lucky color in Korea, and the Korean flakes give good heat along with the good color.
@@nor4277 Kimchi? It can be! Though I think if you're feeling nervous it's good to get your hands on cucumber kimchi. It's often much mellower and a touch sweeter than napa cabbage/classic kimchi, and it's just dang tasty.
@Alyssa Muller Honestly, I don't make my own kimchi right now, but I've found that keeping small amounts and eating it quickly works fine enough? (That and offering to share. And trying to hide the kimchi on its own shelf away from everything that might get impacted by the kimchi. The things you do for kimchi goodness.)
Beautiful! The crunch when you bite into it…! Brings back memories of when I lived in Korea and worked on a Family Farm in Jeju… Now I gotta make this version :) Thanks for posting.
I make this same recipe that I also got from Maangchi! I love her, she taught me so much, I have been watching her for YEARS. I add some fermented shrimp paste to the mix and it just adds some extra umami for me that I love.
I know you probably won't see this, as this video is three years old, but thank you so much for this video! I wanted to try kimchi, but some of the ways it's made has really put me off. But this version, especially the fact that you use fish sauce instead of whole oysters, makes it more appealing to me. I'm not a big fan of fishy things, even though I love lobster, crab and shrimp. I also have a huge bag of Korean chili powder. I'm definitely going to make this.
Omg fizzy is the word I’ve been looking for to describe the tingly sensation when you eat kimchi! I must try this!! This really is so accessible and not intimidating at all. Thank you!
Just made this now and letting it ferment for 2 days! I was eating pieces of it during jarring, its good even not fermented! Cant wait for the final product!
I made this recipe and I loved it! I used anchovy sauce, because that is the kind of fish sauce I had on hand. I am going to add that I loved the carrots in the kimchi. It brought a slight sweetness to the kimchi that I love! Also, I did a two day fermentation, the tanginess was superb! Thank you so much for sharing!
That sounds so good! I'm going to have to try it. Recently I made some homemade pastrami, but instead of using sauerkraut for my Reuben I used some homemade kimchi. OMG!
I made Maangchi’s recipe a few times. I would have several half gallon jars going at a time. One year it had gotten so fermented that a jar scared the daylights out of me at like 2 in the morning. The lid popped off with such force that I was trying to scrap it off my 9 foot ceilings!! I think it smells wonderful but my husband can’t stand the smell.
Kimchi Mac and Cheese is my favourite dish!! I've been using Maangchi's recipe for a few years now. This will be perfect to get a quick fix between batches.
I make 4 types of kimchi. Love trying other people's suggestions/recipe. Thanks for sharing. I'm going to try your version and see if i find a new version I like.
Try Maangchi’s white kimchi recipe some time. It’s perfect for summer and might convert those afraid of the Korean red pepper. It’s so light and delicious.
Mmm mmm mmm. I love kimchi. This looks simple. I'm gonna try it. My stepson learned how to make it in Korea alongside Korean chefs. He makes a great kimchi. He also uses fermented shrimp, and turnip. It is out of this world.
Wow! Thanks for sharing! We make a half gallon or more of Kim Chi every two weeks and always have it on the side with breakfast every morning. Recently we have successfully made salt fermented dill pickles. I think that some of your followers would enjoy seeing how to make the original dill pickle! Bye!
I've made your kimchi recipe several times since a friend shared your youtube link with me. My family loves it. I double it almost weekly now. With seven in the house, we go through a lot of kimchi, and your recipe is perfect. 🤗 Thank you for sharing.
@@K119_ I don't really recommend cutting it quite that much since it will throw off the balance of flavor of your kimchi paste. I would suggest adding half of the paste, taste it, and then add more if necessary. It probably won't last as long, but will be a lot less spicy. Personally, I don't measure anything when I make it; I go by taste.
I just finished making your recipe and my gosh it is delicious!! ( ate some can’t wait). I kinda tweaked it a bit coz I forgot the pear so I used orange marmalade, soooo delicious. Thank you so much !!!! Oooh I added half a teaspoon of gochujang. ❤️❤️❤️
I have tried numerous kimchi recipes and this is my favorite! It's easier than other recipes and tastier than all of the other recipes I've tried. It is a keeper. I've made it multiple times. Thanks!!
Thank you for this recipe. I also use Maangchi's recipe but I always have to take out paper and pencil to figure out ingredient amounts because I typically either do 2 pounds or 4 pounds of napa at a time. And sometimes I make mistakes and end up with a much spicier kimchi than I want. Now I will just refer to yours.
Lol I’m always doing math on Maangchi's recipes since it’s just me and mom. And when I made buffalo bulgogi, it comes in a 12 oz pkg, so I had to do math for that, and again when I made watermelon kimchi based on Maangchi’s fruit and water kimchi recipe 😅
Sounds so delicious! When I'm really hungry I've been known to make a Kim chi sandwich because my fridge is relatively empty however Kim chi is such a delicious ingredient that I need that Kim chi fix.
I just made my first batch! No pear so grated in half a small apple. So quick and easy. just tasted after 24 hrs. Delicious. Will let it ferment another 24hrs. Put water into plastic bags and set them on top of kimchi as I dont have jars with special tops. completely covers kimchi but allows gases to escape.
Thanks ! I was considering using Aleppo Chili 🌶. I have them for Mediterranean dishes, such as Muhammara. I do not have Gochugaru. Your comment gives me confidence to try it 😊
Watching this as I eat Kimchi for the first time, it’s canned though so I’m sure it’s not as good as this. I will be making it on my own from now on. Thank you.
I absolutely love Kimchi and tried to make some myself several times, with not so satisfying results. Now I'll give it another try with your approach. Thanks for the recipe.
I've been making kimchee for about 6 months now and just love it! I need those big kimchee pots now because the 1/2 gallon jars just don't hold enough. I have 4 gallons made today and the jars will be empty in a week. Mabe you can direct me to some 20-30 gallon pots or crocks? Tips and tricks on making and using from large batches? Thanks!
Currently binge watching Emmys videos I haven't caught up on yet. I had a terrible night and her videos are always entertaining. Thank you for helping, Emmy! P.S I sit through her promos because I want her to get paid!
Thank you so much for this, Emmy! Watching you for a while now and really enjoy you. And thanks for the h/t to Maangchi : she IS the master. Can't wait to try this small batch idea. Making an oil drum-full ala Maangchi intimidated me. Keep up the great shows!
In college I had a lovely Korean roommate, and she made kimchi all the time. I didn't know what it was and the smells back then used to make me want to vomit. Now, 14 years later , I've made my own kombucha, sauerkraut and fermented carrots and I love napa cabbage so I think I might give this an actual whirl, but I might decrease the fish sauce ... I feel like I have PTSD from SoYoung making it at 6am🙃😂😉
I tried this recipe and I really loved it! I found that somehow after just 2-3 days my kimchi was very sour, like overly sour Sauerkraut. So I just kinda left it be, but after about 2 weeks the cabbage got nice and soft, and the flavors balanced out completely and it was just super tasty! Sadly for a time I forgot to eliminate airbubbles so the kimchi actually turned bad. Now I am here again because we have some cabbage leftover and I thought I give it a second go :) . Need to finally write down this great recipe!
I now have everything I need. & amazingly it wasn't as expensive as I had thought. I couldn't find Daikon Radish, so I chose white oblong radish, I found Garlic chives & instead of 1 cup water dropwort (minari) which I couldn't find, I chose Chinese Celery. Fish sauce I will use but not the Salted fermented shrimp. I think it should turn out fine. Since I never made it before I have high hopes of succeeding because I love fermented foods & Kimchi is one of those special foods I could not find until just recently & it was mighty expensive, when I did the math compared to the price of already made, I could make kimchi myself for a fraction of the cost & huge quantity vs the small jar at almost $9 & that is close to the cost of the items I needed to make Kimchi YAAAAAAY ! :D I am super stoked. I will get a good rest tonight since my feet are killing me from hunting down all the ingredients LOL
UPDATE: Kimchi turned out great, I Didn't need a 3rd of the vegies I used & I added a bit too much Korean chili flakes so next time I will keep it simple to 3 vegies including the cabbage & less Chili Flakes.
Are you reading my mind?? Just yesterday I watched at ton of kimchi videos and wasn't quite satisfied. This here is the best I found!!! Just one more question: for how long can I roughly keep it in the fridge?
from what i've seen in other kimchi videos, as long as you don't get any water into your kimchi after it's done fermenting it should never go bad. from what i hear, Koreans usually keep kimchi in the fridge for about 1 - 2 years
The flavor changes as it ages, but I don't think it goes bad. The flavor for the first week or so is much fresher and brighter. It gets a deeper flavor and more savory after a few weeks of age. At least that's what I've noticed.
Marc Lopez all the ingredients are the same. Just sans fish sauce. XD Plus you can omit the fish sauce entirely if you so choose. It's just food. You make it to your likes and dislikes. I'm just sharing an alternative. Plus there are non vegan people who don't like fish sauce or have access to it. You don't have to be vegan to enjoy vegan food. A lot of food is vegan to begin with salsa, guacamole, hummus just to name a few of the more popular ones.
i'm not a pickle person BUT kimchi is in my fridge and I love the smell that is exudes . . . it's like HOME. I put it in soup, fried rice, mung bean pancakes . . . I don't eat it alone yet but I think that will happen eventually. LOVE THE STUFF. And, I like the size of this recipe. THANX so much.
One of my adopted son's is from Korea at age 9 months. He's nearly 40 years old! I learned how to make kimchi when he was younger, to keep him familiar with his native culture. I LOVE all kinds of kimchi! ♥️
