Freshly made kimchi This is different than the fermented kimchi. This is more like KIMCHI SALAD where it’s freshly made to serve known as the Geotjeori. Typically you’ll get this type of kimchi as a side dish or with your hand-cut noodles (Kalguksu). BCD is def known for their freshly made kimchi. It was hard to edit this down to 60 second but let me know if you want me to drop the full version here. Hope you enjoy!! Peace & Sarang ✌🏼❤️ Happy Holidays~
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Are the pepper flakes and corn syrup a sub for gochujang? I am a hiyanseki trying to figure this out. Some people don't use a "roux" with the rice flour and water to add.
Mouth watering, thanks for sharing this easy and simple recipe. I’m definitely making this🙏🙏❤️
Thank you for sharing this. Didn’t know it was so easy to make
Thank you, I made this recipe and I enjoyed it without fermenting it. I will ferment it for 24 hours and then check to see how it taste.. it is much better than store bought.
This is my go to recipe for starting our with kimchi! Thanks for getting me into it!! Heres my modded version for 1 head of cabbage: 1 Napa (Suey Choy) Cabbage Quartered, pitted, and chopped just like the video 1/4 cup Salt (I use pickling salt) Sauce: 1 med white Onion 1/2 head of Garlic 2 tbsp Shrimp paste 1.5 tbsp Fish sauce 1 Apple 1-2 tbsp Ginger powder Blend Stir in 1 cup Gochugaru Spice (I used powdered not flaked) Let the cabbage and the mixture sit seperately for at least an hour, drain cabbage real good, mix together and try not to eat it all in the first day!! I skip the whole paste situation, the sauce sticks just fine, I dont like adding starch to foods as it makes it harder for us to digest
Wow. I have been making kimchi for a few months now n trying different recipes. This is by far the most tempting! I will definitely try!
High effort massive reward(im eating that joint for atleast 3 months), worth it.
Dude I love how you completely explain how to prepare the kimshi. Your recipe is will try to make just need to purchase fish oil. Thank you 😊
CAN WE TALK ABT ZAZAS HAIR THO LIKE IT SLAYYYYYINGGGGGG
I used your & Maangchi's recipes: I used a 48 oz. glass jar, added salted/rinsed napa & boy choy, daikon, green onion & carrot, then I made the paste just like your recipe (I used bartlett pear bc thats what I could find🍐 & no corn syrup, pear was enough sweet for me🙌🏾), rice porridge included. Omg its my 1st time making kimchi! I had a little leftover & ate w/rice. Can't wait to eat the fermented version in a few days! I'm saving so much $...a small jar is $7-$9, a medium jar is $14-$15 & u don't get to have extra daikon, carrot or whatever else. So so good! Thank you!🥬🌶️🥕🧅🧄🫚🐟💚🩷🩵
Hace como tres años aprendí a hacer Kimchi con dos coreanas, madre he hija y me encantó....hice muchos potes y todabía me queda un tarro....Infinitas gracias !!! NO expira...
I love kimchi and I love this recipe. I’m gonna try tonight. Everything I have is here except for the shrimp base. I’m ordering an Instacart enjoy. Enjoy. Enjoy those good.
I will go broke buying all that lol
How did anyone on earth think to invent these steps. Delicious! Will just buy in store but thanks for sharing.
Instruction very clear step by step easy to follow and understand....thanks a lot brother👌
Not me opening my mouth when he offered 😭 looks good af
Looks so delicious 😋😋😋
I made this yesterday, and it's so good today!!! Thank you for sharing your wonderful recipe with us 😍 😊
I love kimchi. I love how everyone has their own added version. The kimchi I had over the years were all slightly different. This version looks ok.
I can tell you there is not much left after yesterday🥰 thank you chef🙏