How To Make Kimchi At Home...Easy Mode

[00:00] yeah so kimchi is very trendy people are

[00:03] putting on their fries and which I'm

[00:05] here for but you can't understand Kim

[00:07] she's full potential until you've made

[00:10] it yourself and it's really easy so uh

[00:12] there's no excuses

[00:20] [Music]

[00:30] hands down kimchi is one like very

[00:32] favorite OG fermented foods fermentation

[00:36] gang typically made with various veggies

[00:38] like

[00:38] napa cabbage daikon radish green onion

[00:41] and in my case carrots its flavor is

[00:43] totally one-of-a-kind get extremely

[00:45] versatile you know hence the whole

[00:46] kimchi fries and kimchi omelette and

[00:48] kimchi fried rice there's there's all

[00:51] sorts of ways that this thing can be

[00:52] used if you've had kissed you before and

[00:54] you like kimchi then you need to know

[00:56] that it's incredibly simple to make and

[00:58] so much better when you do it at home

[01:00] like many things so without further ado

[01:03] let's do this now this recipes pretty

[01:05] simple so this should go by pretty

[01:07] quickly gonna start with one large napa

[01:09] cabbage head which is about two pounds

[01:11] in two ounces or 980 grams and you're

[01:14] gonna slice that in half lengthwise then

[01:17] you're gonna cut each of those halves in

[01:19] half sort of getting quarters and you're

[01:21] gonna cut each of those quarters into

[01:22] 1-inch wide strips now gonna take all

[01:25] that cabbage and place it into a large

[01:27] bowl and season it heavily with kosher

[01:30] salt and when I say heavily I mean I

[01:31] want you to over season that bad boy it

[01:34] is okay you're gonna rinse off the water

[01:36] and you're gonna wring out that

[01:37] saltiness but you needed it in order to

[01:39] pull out the excess water so that it

[01:40] ferments properly now you're just gonna

[01:42] squeeze and toss the cabbage in the salt

[01:44] make sure that you're squeezing the

[01:45] cabbage real hard it's okay you want to

[01:47] bruise it up and you're gonna let it sit

[01:49] for at least 30 minutes but ideally

[01:51] about an hour and a half while it's

[01:52] sitting you'll notice that it releases a

[01:54] ton of water which is a good thing

[01:56] now while the cabbage is sitting we're

[01:57] gonna cut the rest our vegetables so

[01:59] you're gonna start with one bunch of

[02:00] green onion cut the root bottoms off and

[02:03] then cut the green onion into half inch

[02:05] segments then you're gonna roughly

[02:07] julienne your care

[02:08] now if you don't want to do that I'll

[02:10] give you a brief little tutorial all you

[02:11] got to do is cut the carrot into the

[02:13] desired length of the segment so I chose

[02:15] about an inch and a half maybe two

[02:17] inches and you're gonna cut that segment

[02:19] into little planks and those planks are

[02:22] gonna be probably about an eighth of an

[02:24] inch thick once you have your planks

[02:26] you're then going to cut the planks

[02:27] lengthwise with the same width so that

[02:29] you sort of end up with a long skinny

[02:32] rectangle now they don't really have to

[02:33] be perfect you can see that mine or not

[02:35] in my opinion it's it's kimchee you know

[02:37] it's supposed to be like a rough chop

[02:38] just throw it together don't worry about

[02:40] it too much and also you can always just

[02:42] buy a mandolin that has a julienne

[02:44] attachment if you don't want to do this

[02:46] which I will put a link below in the

[02:48] description oh and by the way this

[02:49] portion is gonna be 2 carats worth of

[02:51] julienne carrot just heads up and you're

[02:53] gonna peel a medium-sized daikon you're

[02:55] gonna cut that into sort of the same

[02:57] thing as the carrots but much thicker

[02:59] into sort of like batons sized pieces

[03:02] now you can also do a julienne with this

[03:04] as well I prefer a little variance in

[03:07] texture so that's up to you

[03:09] now we're gonna make our paste you're

[03:10] gonna start by slicing it a two-inch

[03:12] segment or 82 grams of peeled ginger

[03:14] have that to food processor along with 1

[03:17] large Asian pear peeled and cubed which

[03:20] will be about 250 grams 6 cloves are 20

[03:23] grams of peeled garlic and a quarter cup

[03:26] or 60 milliliters of fish sauce my

[03:28] personal favorite brand you'd be red

[03:30] boat I'll put a link in description for

[03:32] the one that I use and then you're gonna

[03:33] blend that until it's as smooth as you

[03:35] can get it'll hit a certain point where

[03:36] it won't really get much more smooth and

[03:37] that's okay transfer that pace to a

[03:39] medium-sized bowl and mix that paste

[03:41] together with a quarter cup or 52 grams

[03:43] of Korean red pepper flakes you can use

[03:46] a little more if you like I actually

[03:47] ended up using about a third cup in 65

[03:50] grams but my red pepper flakes weren't

[03:53] too spicy so just be careful because it

[03:55] will get super spicy

[03:56] what's the cabbages sat in the salt

[03:58] you're gonna drain it through a colander

[03:59] and then rinse it with water while

[04:01] squeezing at the same time rinse toss

[04:03] and squeeze until you've washed off the

[04:05] majority of the salt that's on the

[04:06] cabbages okay if it's still a little bit

[04:08] salted but you don't want it to be

[04:09] overwhelmingly salty if your batch ends

[04:12] up too salty it is because you did not

[04:14] wash the cabbage enough so beware of

[04:16] that drain the water that you rinse the

[04:17] cabbage with and then add all the

[04:19] vegetables that you cut to the cabbage

[04:21] in a large

[04:21] from there you're gonna add all of the

[04:23] pace that you just made to the

[04:25] vegetables and they're gonna toss too

[04:26] thoroughly and evenly coat with the

[04:28] chili paste now you can use your hands

[04:30] with this I use my bare hands not

[04:32] advisable very spicy you'll get a

[04:34] burning sensation in your hands and if

[04:36] you have a problem with that maybe wear

[04:37] gloves or just use a rubber or wooden

[04:39] utensil once the mixture is thoroughly

[04:41] and evenly coated you're gonna pack that

[04:42] into a half gallon glass jar or some

[04:46] sort of container that is large enough

[04:48] to fit them just make sure that it's

[04:49] glass the problem with metal is that it

[04:51] reacts with the acidity that this is

[04:53] going to develop later on that's no good

[04:54] so you want something that's nonreactive

[04:56] then using a spoon or a wooden muddler

[04:59] you're gonna press down all that

[05:00] vegetables so it's just packed together

[05:02] as possible you don't want any air

[05:04] bubbles in there and if there's any

[05:05] juice in there to get it to cover the

[05:08] vegetables and then you're gonna loosely

[05:09] cap it off make sure that you don't

[05:11] tighten it all the way down cause it's

[05:12] gonna release some gas we don't want to

[05:13] turn this into a bomb and you're gonna

[05:15] let it ferment for four to seven days

[05:17] now I want you to taste it at day four

[05:19] and see if you want it to go longer the

[05:21] longer it goes the more acidic and the

[05:23] more sort of fermenting it's gonna taste

[05:25] so just depends on how ripe you like it

[05:27] the longer the more ripe I let mine go

[05:30] for six days now you might notice along

[05:32] your little journey that there are

[05:34] little air bubbles becoming present or

[05:36] may start to bubble that is totally

[05:37] normal that is just the lactobacillus

[05:39] and various other good bacteria that are

[05:41] releasing carbon dioxide in there and

[05:42] that's totally normal just keep pressing

[05:44] it down to keep that juice compact once

[05:46] your kimchi has reached the desired

[05:48] flavor point you can then tighten the

[05:49] cap all the way and store it in the

[05:51] refrigerator and then at this point it's

[05:53] good and ready to eat it'll stay good in

[05:56] the fridge for a long time I've had

[05:58] stuff to stay in there for like three

[05:59] months I mean it's not gonna probably

[06:02] you're gonna eat it all before it goes

[06:04] bad all right guys and that is it this

[06:06] recipe turned out perfectly and it was

[06:09] so wonderfully hands off like I really

[06:11] didn't have to do anything I just let it

[06:12] sit there Kim she was really high up on

[06:14] requests from all you guys so thank you

[06:16] for that I really appreciate you telling

[06:18] me what you like to see you know and

[06:19] luckily there are things that I like to

[06:21] make so it works out it's a symbiotic

[06:23] relationship that right symbiotic

[06:25] they're gonna they would destroy me in

[06:27] the comments if I got that wrong

[06:30] it's okay I'm just gonna seize nails I

[06:33] scratch your back you scratch mine okay

[06:38] well then I just won't say anything with

[06:40] all that said if you enjoyed this video

[06:42] or you learned something leave a like

[06:44] subscribe and I will see you next week

[06:47] [Music]