[0:00] yeah so kimchi is very trendy people are
[0:03] putting on their fries and which I'm
[0:05] here for but you can't understand Kim
[0:07] she's full potential until you've made
[0:10] it yourself and it's really easy so uh
[0:12] there's no excuses
[0:20] [Music]
[0:30] hands down kimchi is one like very
[0:32] favorite OG fermented foods fermentation
[0:36] gang typically made with various veggies
[0:38] like
[0:38] napa cabbage daikon radish green onion
[0:41] and in my case carrots its flavor is
[0:43] totally one-of-a-kind get extremely
[0:45] versatile you know hence the whole
[0:46] kimchi fries and kimchi omelette and
[0:48] kimchi fried rice there's there's all
[0:51] sorts of ways that this thing can be
[0:52] used if you've had kissed you before and
[0:54] you like kimchi then you need to know
[0:56] that it's incredibly simple to make and
[0:58] so much better when you do it at home
[1:00] like many things so without further ado
[1:03] let's do this now this recipes pretty
[1:05] simple so this should go by pretty
[1:07] quickly gonna start with one large napa
[1:09] cabbage head which is about two pounds
[1:11] in two ounces or 980 grams and you're
[1:14] gonna slice that in half lengthwise then
[1:17] you're gonna cut each of those halves in
[1:19] half sort of getting quarters and you're
[1:21] gonna cut each of those quarters into
[1:22] 1-inch wide strips now gonna take all
[1:25] that cabbage and place it into a large
[1:27] bowl and season it heavily with kosher
[1:30] salt and when I say heavily I mean I
[1:31] want you to over season that bad boy it
[1:34] is okay you're gonna rinse off the water
[1:36] and you're gonna wring out that
[1:37] saltiness but you needed it in order to
[1:39] pull out the excess water so that it
[1:40] ferments properly now you're just gonna
[1:42] squeeze and toss the cabbage in the salt
[1:44] make sure that you're squeezing the
[1:45] cabbage real hard it's okay you want to
[1:47] bruise it up and you're gonna let it sit
[1:49] for at least 30 minutes but ideally
[1:51] about an hour and a half while it's
[1:52] sitting you'll notice that it releases a
[1:54] ton of water which is a good thing
[1:56] now while the cabbage is sitting we're
[1:57] gonna cut the rest our vegetables so
[1:59] you're gonna start with one bunch of
[2:00] green onion cut the root bottoms off and
[2:03] then cut the green onion into half inch
[2:05] segments then you're gonna roughly
[2:07] julienne your care
[2:08] now if you don't want to do that I'll
[2:10] give you a brief little tutorial all you
[2:11] got to do is cut the carrot into the
[2:13] desired length of the segment so I chose
[2:15] about an inch and a half maybe two
[2:17] inches and you're gonna cut that segment
[2:19] into little planks and those planks are
[2:22] gonna be probably about an eighth of an
[2:24] inch thick once you have your planks
[2:26] you're then going to cut the planks
[2:27] lengthwise with the same width so that
[2:29] you sort of end up with a long skinny
[2:32] rectangle now they don't really have to
[2:33] be perfect you can see that mine or not
[2:35] in my opinion it's it's kimchee you know
[2:37] it's supposed to be like a rough chop
[2:38] just throw it together don't worry about
[2:40] it too much and also you can always just
[2:42] buy a mandolin that has a julienne
[2:44] attachment if you don't want to do this
[2:46] which I will put a link below in the
[2:48] description oh and by the way this
[2:49] portion is gonna be 2 carats worth of
[2:51] julienne carrot just heads up and you're
[2:53] gonna peel a medium-sized daikon you're
[2:55] gonna cut that into sort of the same
[2:57] thing as the carrots but much thicker
[2:59] into sort of like batons sized pieces
[3:02] now you can also do a julienne with this
[3:04] as well I prefer a little variance in
[3:07] texture so that's up to you
[3:09] now we're gonna make our paste you're
[3:10] gonna start by slicing it a two-inch
[3:12] segment or 82 grams of peeled ginger
[3:14] have that to food processor along with 1
[3:17] large Asian pear peeled and cubed which
[3:20] will be about 250 grams 6 cloves are 20
[3:23] grams of peeled garlic and a quarter cup
[3:26] or 60 milliliters of fish sauce my
[3:28] personal favorite brand you'd be red
[3:30] boat I'll put a link in description for
[3:32] the one that I use and then you're gonna
[3:33] blend that until it's as smooth as you
[3:35] can get it'll hit a certain point where
[3:36] it won't really get much more smooth and
[3:37] that's okay transfer that pace to a
[3:39] medium-sized bowl and mix that paste
[3:41] together with a quarter cup or 52 grams
[3:43] of Korean red pepper flakes you can use
[3:46] a little more if you like I actually
[3:47] ended up using about a third cup in 65
[3:50] grams but my red pepper flakes weren't
[3:53] too spicy so just be careful because it
[3:55] will get super spicy
[3:56] what's the cabbages sat in the salt
[3:58] you're gonna drain it through a colander
[3:59] and then rinse it with water while
[4:01] squeezing at the same time rinse toss
[4:03] and squeeze until you've washed off the
[4:05] majority of the salt that's on the
[4:06] cabbages okay if it's still a little bit
[4:08] salted but you don't want it to be
[4:09] overwhelmingly salty if your batch ends
[4:12] up too salty it is because you did not
[4:14] wash the cabbage enough so beware of
[4:16] that drain the water that you rinse the
[4:17] cabbage with and then add all the
[4:19] vegetables that you cut to the cabbage
[4:21] in a large
[4:21] from there you're gonna add all of the
[4:23] pace that you just made to the
[4:25] vegetables and they're gonna toss too
[4:26] thoroughly and evenly coat with the
[4:28] chili paste now you can use your hands
[4:30] with this I use my bare hands not
[4:32] advisable very spicy you'll get a
[4:34] burning sensation in your hands and if
[4:36] you have a problem with that maybe wear
[4:37] gloves or just use a rubber or wooden
[4:39] utensil once the mixture is thoroughly
[4:41] and evenly coated you're gonna pack that
[4:42] into a half gallon glass jar or some
[4:46] sort of container that is large enough
[4:48] to fit them just make sure that it's
[4:49] glass the problem with metal is that it
[4:51] reacts with the acidity that this is
[4:53] going to develop later on that's no good
[4:54] so you want something that's nonreactive
[4:56] then using a spoon or a wooden muddler
[4:59] you're gonna press down all that
[5:00] vegetables so it's just packed together
[5:02] as possible you don't want any air
[5:04] bubbles in there and if there's any
[5:05] juice in there to get it to cover the
[5:08] vegetables and then you're gonna loosely
[5:09] cap it off make sure that you don't
[5:11] tighten it all the way down cause it's
[5:12] gonna release some gas we don't want to
[5:13] turn this into a bomb and you're gonna
[5:15] let it ferment for four to seven days
[5:17] now I want you to taste it at day four
[5:19] and see if you want it to go longer the
[5:21] longer it goes the more acidic and the
[5:23] more sort of fermenting it's gonna taste
[5:25] so just depends on how ripe you like it
[5:27] the longer the more ripe I let mine go
[5:30] for six days now you might notice along
[5:32] your little journey that there are
[5:34] little air bubbles becoming present or
[5:36] may start to bubble that is totally
[5:37] normal that is just the lactobacillus
[5:39] and various other good bacteria that are
[5:41] releasing carbon dioxide in there and
[5:42] that's totally normal just keep pressing
[5:44] it down to keep that juice compact once
[5:46] your kimchi has reached the desired
[5:48] flavor point you can then tighten the
[5:49] cap all the way and store it in the
[5:51] refrigerator and then at this point it's
[5:53] good and ready to eat it'll stay good in
[5:56] the fridge for a long time I've had
[5:58] stuff to stay in there for like three
[5:59] months I mean it's not gonna probably
[6:02] you're gonna eat it all before it goes
[6:04] bad all right guys and that is it this
[6:06] recipe turned out perfectly and it was
[6:09] so wonderfully hands off like I really
[6:11] didn't have to do anything I just let it
[6:12] sit there Kim she was really high up on
[6:14] requests from all you guys so thank you
[6:16] for that I really appreciate you telling
[6:18] me what you like to see you know and
[6:19] luckily there are things that I like to
[6:21] make so it works out it's a symbiotic
[6:23] relationship that right symbiotic
[6:25] they're gonna they would destroy me in
[6:27] the comments if I got that wrong
[6:30] it's okay I'm just gonna seize nails I
[6:33] scratch your back you scratch mine okay
[6:38] well then I just won't say anything with
[6:40] all that said if you enjoyed this video
[6:42] or you learned something leave a like
[6:44] subscribe and I will see you next week
[6:47] [Music]