How To Make Kimchi At Home...Easy Mode
Look I'm gonna say it now, EVERYONE CAN MAKE KIMCHI EASILY AT HOME. Let's simplify this together, and stick to a basic recipe. At the end of the day, it's spicy fermented cabbage, and it's really really good. Never waste your money on kimchi at the store ever again. P.S. If you've never had kimchi before...Now's the time.
Recipe:
Korean red pepper flakes That I use-
Less Spicy:
Spicier:
My Favorite Fish Sauce:
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How to Make Kimchi, Small Batch Easy Kimchi Recipe, CiCi Li - Asian Home Cooking Recipes
I've always been a fan of kimchi. Many years ago, I was very lucky to learn to make Kimchi with an amazing Korean chef. And today, I’d like to share with you my homemade kimchi recipe. It's easy and delicious. Let's get started.
Kimchi Recipe:
韓國泡菜,中文影片:
Rest time: 3 hours and 20 minutes
Prep time: 45 minutes
Cook time: 5 minutes
For the Napa Cabbage:
3 pounds Napa cabbage
3 tablespoons coarse sea salt
For the rice paste:
3/4 cup water
3 tablespoons sweet rice flour
For the spicy paste:
6 garlic cloves, pureed
1/2 teaspoon ginger, peeled, pureed
1/2 apple, chopped, pureed
1/4 onion, chopped, pureed
2 tablespoons sand lance fish sauce
2 tablespoons anchovy fish sauce
1 tablespoon salted shrimp (saeu-jeot)
2 tablespoons Korean plum extract syrup (maesil chung)
2 stalks scallions, cut into 2 inch pieces
1 1/2 cups Korean radish, cut into matchstick pieces
1 cup carrot, cut into matchstick pieces
1/2 cup Korean red pepper flakes (gochugaru)
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Oi-muchim: 오이무침 | Korean Cucumber kimchi | Easy Korean kimchi recipe | The Restaurants Food
Today I made a popular Korean cucumber kimchi side dish called oi muchim (oi means cucumber, and muchim means mixed with seasonings). Great combination of flavors that’s spicy, slightly sweet, and tangy! It’ll be an excellent complement to any of your main dishes.
#oimuchim #cucumberkimchi#oisobagi#cucumber#kimchi #koreanfood #easykoreanrecipe
#kimchi #easykimchirecipe #kimchirecipe #vegetablekimchi #Koreankimchi #koreanbanhcan #banchan #koreansidedishes #sidedish #cucumberrecipes
Ingredients:
1 kg Korean cucumber or any pickling cucumbers
1 tablespoon salt
4 tablespoons Korean red chili pepper flakes gochugaru (고추가루) – use less if desired
3 tablespoons chopped scallion
1 tablespoon garlic minced
4 tablespoons vinegar
1 tablespoon sugar
1 tablespoon sesame seeds
1 tablespoon sesame oil
1 tbsp soy sauce
Enjoy the recipe and happy cooking everyone.
Check out these different types of easy-to-make vegetable Kimchi as well:
Nappa Kimchi/ Traditional Kimchi recipe
How to make traditional kimchi parts 1, 2, and 3,
Radish Kimchi / Kkakdugi
Eggplant Kimchi / Gaji Namul
Lettuce Kimchi /Sangchu Geotgeori
Video Chapters:
0:00 Intro
0:38 Cleaning and slicing the cucumber
2:21 Salting the cucumber
2:39 Preparing the ingredients needed
4:07 Complete set of ingredients
4:48 Drain the salted cucumber
5:22 Seasoning the cucumber
6:09 Plating/ Storing the cucumber kimchi
6:33 Outro / Ending dance
NON-SPICY GUT-FRIENDLY KIMCHI For When You Can’t Handle Spice #shorts
Recipe:
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
FTC: This video is not sponsored. Some of the links above are affiliate links, which means I may earn a small commission if anyone purchases through the links. This helps support my channel so I can continue to create videos for you!
white (non-spicy) kimchi?!
#shorts #koreanfood #mukbang
It's my first time making white kimchi! I will share the recipe with you if this turns out good!
Recipe:
1) Cut the napa cabbage into quarters. Rinse the cabbage in cold water and drain well.
2) Put the cabbage into a basin and sprinkle 100g of coarse sea salt between the leaves.
3) In a large bowl, dissolve 100g of coarse sea salt and 4-5 cups of water. Add the cabbage to the salt water and soak for about 2 hours. Turn the cabbage around and let it sit again for 3 hours. Once ready, drain and set aside.
4) Meanwhile, prepare the rice flour mix with kelp broth. In a pot, add 200ml water and a medium-sized piece of kelp (10x10). Feel free to add dried anchovy if available (the Korean dried mix seafood and anchovy pack can be handy). Bring it to a boil and cook for 10 minutes over medium heat. Remove the kelp (and the dried anchovy pack). Add 1 tbsp rice flour to the broth and mix well until dissolved. Set the mixture aside and let it cool down.
5) Prepare the veggie mix. Cut Korean radish (or regular radish), carrot and scallion into thin strips. Remove the seeds from the red chili pepper and cut into thin strips.
6) Put the veggie mix into a bowl. Add 2 tbsp fish sauce (I used salted shrimp paste instead), 1 tbsp plum syrup or sugar, and 1/2 tbsp salt. Mix well.
6) Cut onion, Asian pear, garlic and Korean radish into pieces. Put them into a blender, add 200ml water and mix well.
7) In a large bowl, mix the broth with 1,5 liter filtered (or drinking) water. 2,5 tbsp salt and the broth from 4).
8) Put the mix into the strainer and mix with the brine from 7).
9) Spread the vegetable fillings between each leaf of the cabbage. Putt the cabbage into a container.
10) Add the brine. Cover and let sit at room temperature until it starts fermenting (2-3 days).
11) Move it to the fridge, and keep for about 1 month. Serve cold.
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