How To make Kim Chee I
1 md Head napa cabbage (1-1/2 to
- 2 pounds) 2 1/2 tb Salt
1/4 lb Daikon (it's a Asian turnip)
- peeled and cut into - matchstick pieces (option) 2 Green onions (including
- tops), cut itno thin - slivers 3 Cloves garlic, minced or
- pressed 1 To 2 teaspoons Korean red
- pepper or ground red - pepper (cayenne) 2 ts Sugar
Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room
temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days.) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek
How To make Kim Chee I's Videos
Make kimchi soup in less than 20 minutes!
SOUP BASE
2.5-3 cups water
5-6 tsp low sodium soy sauce
4 tsp gochugaru (Korean pepper flakes)
2 tsp gochujang (Korean pepper paste)
5 cloves minced garlic
1 tsp sesame oil
Black pepper to taste
ADDITIONAL INGREDIENTS
2/3 cup kimchi, chopped
2 slices of spam, cubed*
5 baby Bella mushrooms, quartered*
10 dumplings, I used bibigo mini wontons*
*these ingredients are optional. You can add more or less of these ingredients or not use them at all
1. Mix together all of your ingredients listed under SOUP BASE and set aside.
2. Measure out 2/3 cup of kimchi and chop into smaller pieces.
3. In a pot with no oil on medium high heat, cook your kimchi for 5 mins.
4. After 5 mins, pour in your SOUP BASE. Bring this to boil.
5. Once boiling, add your spam, mushrooms and protein of choice— I used dumplings.
6. After your protein & mushrooms are in, cook until your ingredients/ dumplings are cooked through. Mine only takes 2-3 mins. Turn off heat. Taste test. If everything is ok, top it off with sesame oil and scallion.
7. Bon Appétitties
My Korean mom teaches how to make Kimchi Stew (김치찌개)????????????
This kimchi recipe isn’t traditional but it’s pretty darn good!
NON-SPICY GUT-FRIENDLY KIMCHI For When You Can’t Handle Spice #shorts
Recipe:
Mama Kim’s VIRAL Kimchi recipe | step by step w/ measurements | make your own (fresh & tasty) kimchi
If you’re wondering what fresh kimchi tastes like instead of store bought, this video should be pretty helpful for you!
Mama & I made sure to provide measurements & step by step directions so that you can replicate this VIRAL kimchi in your very home. Keep in mind that we use 7 medium sized Napa cabbages for the measurements.
Happy Kimchi Making!~
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#kimchi #kimchirecipe #koreanfood #koreanfoodrecipes #athomecooking
Quick Kimchi Recipe : A Quick & Easy Recipe for Beginners
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✨ In This Video…
My Knife
Boos Cutting Board
Yondu Sauce
Korean Soup Soy Sauce
Korean Kimchi Sea Salt
Gochugaru (Coarse)
Maesilaek, Korean green plum extract
???? Music
Music by Jennifer Chung - Better Today Than Yesterday -
???? Geotjeori
Ingredients
4 lb napa cabbage
3 cups cold water
1/2 cup Korean kimchi sea salt or 1/3 cup regular sea salt
10 to 12 cloves garlic, chopped
8 tbsp gochugaru, Korean red pepper flakes
2 tbsp yondu, fermented vegetable sauce, or vegan fish sauce
1 tbsp Korean soup soy sauce or Tamari
3 tbsp Maesilaek, Korean green plum extract (you can substitute with apricot or apple jam)
4 to 6 green onions, cut into halves lengthwise then cut into 2 inch long pieces
2 tsp sesame seeds
1/4 to 1/2 tsp salt to taste
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