Non-Spicy Kimchi (White kimchi: Baek-Kimchi: 백김치)
The written recipe is here:
Let's make Korean baek kimchi! Non-spicy and vegetarian kimchi!
Kimchi Recipe || How to make kimchi || Kimchi Hindi recipe
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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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
Veg Korean Kimchi Recipe | Kimchi with Indian Cabbage | किमची कैसे बनाते हैं? | Kunal Kapur Recipes
Korean food fever is everywhere in India these days. Toh issi trend ko continue rakhte hue hum lekar aaye hai Veg Kimchi ki bahut hi yummy recipe! A fermented side dish that you can devour with your favourite meals.
A traditional Korean side dish of cabbage & radish - 채식김치
#Kimchi #VegKimchi #kimchiu #Kimchikaisebanatehain #koreanfood #koreandrama #korea #koreankimchi #koreanstreetfood #aacharrecipe #koreanaachar #bibimbab #snacks #snacksrecipes #snacksrecipe #kunalkapur #chefkunal #chefkunalkapur #koreankimbap
What is KIMCHI?
Kimchi is a fermented side dish made with cabbage & radish. There are many varieties of kimchi, mostly non-vegetarian because of the use of the fish sauce. But my version of the Korean Kimchi is much more Indianised as I have used ingredients that are easily found in India to make the Korean Kimchi vegetarian & tasty.
Kimchi is known to be good for gut health as it is fermented and takes a couple of days to get ready but my version is instant kimchi.
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Veg Kimchi | Korean Kimchi
Prep Time - 1hr 15mins
Cooking Time - 15mins
(Serves - 4)
For Chilli Paste
Dried Red Chillies, Soaked (सूखी साबुत मिर्च) - 25-30nos
Garlic Cloves (लहसुन) - 8 no
Ginger, Roughly Sliced (अदरक) - 5 nos
Water (पानी) - 3 cups
Vinegar (सिरका) - ¾ cup
Tomato Ketchup (टमाटर केचप) - ¾ cup
Sugar (चीनी) - 1 tbsp
Vegetables
Napa Cabbage, large (चाइनीज़ गोभी) - 400gm
Cabbage, medium (पत्ता गोभी) - 400gm
Raddish, large (मूली) - 1 no
Carrots, medium (गाजर) - 4 no
Spring Onions (हरा प्याज) - 4 no
Salt (नमक) - 2 tbsp
Chilled Water (पानी) - 2 lts
For Slurry
Water (पानी) - ½ cup
Rice Flour (चावल का आटा) - 2 tbsp
Soya Sauce (सोया सॉस) - 1-2 tbsp
Sesame Seeds, Toasted (तिल) - 2 tbsp
Check out a detailed step-by-step recipe for Veg Kimchi here:
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Check out other quick #snacks recipes on my channel below:
???? Amritsari Nutri Kulcha:
???? Cheese Bread Pakora Rolls:
???? Mumbai Egg Bhurji Recipe:
???? Aloo Pyaaz Ke Pakore:
???? Thin Crust Pizza No Oven:
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Chapters:
00:00 Introduction
01:21 Chilli Paste Recipe
01:46 Chopping Nappa, Regular Cabbage
03:21 Adding Raddish & Carrots
04:54 Adding Salt to Veggies
05:44 Grinding Chillies
06:45 Washing Out Salt from Water
07:54 Rice Water Slurry
08:36 Adding Sauce to Veggies
10:04 Plating Kimchi
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Item Title: Mexico
Item URL:
Item ID: WJ73XT8
Author Username: Dredstudio
Licensee: Kunal Kapur
Registered Project Name: Veg Kimchi
License Date: August 19th, 2022
Item License Code: B7JYTKP294
Item Title: Slow Motion
Item URL:
Item ID: D5GUZDP
Author Username: soundEGO
Licensee: Kunal Kapur
Registered Project Name: kimchi
License Date: August 1st, 2022
Item License Code: ZDRU8XQSPK
A small batch kimchi recipe you'll want to make over and over! Mak Kimchi (막김치)
Good, authentic kimchi is much easier than you may think. Cut up the cabbage, salt, rinse, and mix with the seasoning! That’s what this easy kimchi recipe is about.
►,Recipe link: (a larger batch)
►Ingredients:
1 napa cabbage, baechu (about 5- 6 pounds)
1 cup coarse sea salt - use less if using finer salt
Seasoning:
1/2 cup gochugaru (Korean red chili pepper flakes) - adjust to taste
3 tablespoons myulchiaekjeot (fish sauce)
2 tablespoons saeujeot (salted and fermented shrimp)
3 tablespoons minced garlic
1 teaspoon grated ginger
3 tablespoons cooked rice - optional
1/2 apple (a sweet variety such as Fuji, gala, or honey crisp) - optional
(If not using cooked rice and apple, you can add 2 to 3 tablespoons maesilcheong (plum syrup) or 1 or 2 tablespoons sugar)
►Kimchi containers: (not sponsored)
►Follow Korean Bapsang - A Korean Mom's Home Cooking
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