How to make kimchi using western type cabbage and not using Chinese cabbage.
Extracted from Arirang TV FooDelicious programme.
RECIPE:
Main Ingredients
1/2 a cabbage, 150g small green onion, 1/2 cup sea salt, a bit of water
Seasoning
1/2 cup powdered red pepper, 3 tablespoons water, 5 tablespoons minced garlic, 3 tablespoons minced ginger, 1/2 cup fish sauce, 1 teaspoon salt, 2 tablespoons sugar, 1 tablespoon flour, and 1 cup water
Cooking procedures
1. Cut and discard the head of the cabbage and chop the remainder into edible sizes. Sprinkle with salt and water and let it sit for 1~2 hours.
2. Mix the flour with water and stir it over heat until the mixture thickens. Let it cool.
3. Chop the small green onions into 4~5cm pieces.
4. Mix the seasoning ingredients.
5. Run the cabbage under cold water. Dry the cabbage of all moisture and mix it with the seasoning.
6. Mix the small green onions withthe seasoned cabbage. Combine leftover seasoning from the bowl with water and pour it over the kimchi.
7. If you’re cooking this in the summer, ferment it for 10 hours. If it’s winter, ferment it for 2 days and keep it in a refrigerator.
Duration : 0:6:41
[youtube qyTVVJ76z7M]
Chinese cabbage is …
Chinese cabbage is the proper way to make KOREAN kimchi. This video uses the western cabbage. Most people living in Asia uses Chinese cabbage to make kimchi. People living outside of Asia use any cabbage, really they do. So if you’re going to make kimchi, I reccomend using Chinese cabbage, but that is up to your choice and liking.
well… i just like …
well… i just like the instint noodles
Thanks for the …
Thanks for the information yellowman88.I appreciate it,really.
My mother used to buy kimchi at the nearby airforce base and I’d eat it up.Said she’ll pick up some the next time she goes.Gooood stuff.
Before …
Before refrigerators were made, burying kimchi underground in a jar was another form of refrigeration. Theres a lot of different types of Kimchi. Most Koreans like to eat fresh kimchi because its sweet, salty and spicy. Fermenting kimchi makes it tangy or sour (depends how long you ferment kimchi), salty and spicy. The more you ferment the more the cabbage loses its sweetness.
If you want to ferment it you could just put it in an air tight jar for a couple of weeks in the fridge.
Isn’t the proper …
Isn’t the proper way to prepare Kimchi is once the preparation steps are complete it is to be buried in the ground in jars to ferment?
Kimchi goes best …
Kimchi goes best with steaming hot rice.
Ohhhh, yum, yum!!
I made kimchi in a …
I made kimchi in a bit of adifferent way, but its too slaty! what should i do with it NOW?
Awesome, that was …
Awesome, that was very helpful, I was missing that korean ingrediant that they were mentioning, I forgot the name of it already.
However, when i watch this video a few times, I will be able to make kimchi PROPERLY
.
Thanks for the upload.
See yaz bye
chineese cabage is …
chineese cabage is way better!
flour makes the …
flour makes the kimchi sour faster. Some people put flour and some don’t. My mom and grandma don’t cuz they make a large amount and eat it all year round and they dont want it to sour so quickly.
YUMMY!
YUMMY!
I’m Korean. And I …
I’m Korean. And I think it’s a lot different from what my Mom made.
I didn’t know u put …
I didn’t know u put flour into Kimchi??? Is this like a regional thing????
very good….sa …
very good….sa long hey……great job
kimch ing stink …
kimch ing stink. its peace of
maybe I would try …
maybe I would try make one kimchi by myself tomorrow ^^ Its looks quite simple ^^;
Wow! Spelled it …
Wow! Spelled it wrong and wrong way to make it i usually put it in a tightly sealed container with a little vinegar and put it underground for 5 days
I love kimchi! i …
I love kimchi! i liked it when i lived in the U.S now that i moved to another county i miss it.
It takes about 3 …
It takes about 3 days in a fridge but if you want it to happen quickly you can leave it over night in a room temperature then transfer to a fridge.
i am wondering how …
i am wondering how does this stack up to real kimchi(im not saying this isnt real just not traditional?) i wanna make kimchi but i cant get bok choi in my area. plus i saw a recipe using rice flour rather than flour starch…….i dunno
true, some kimchi …
true, some kimchi are gross and disgusting but not the one i eat at a chinese restaurant near my neighborhood, omg! it is so delicious and it wasn’t alot spicy like normal korean kimchi.
It’s just something …
It’s just something to get used to.
I’m not Korean but I like it when it’s fresh the old brewed are deadly and it does stinks.
Koreans chew them like bubble gum, I like it with any meat or fish I eat or just plain as long as it’s not fermented for months.
Good appetizer!!!
I’m korean. but I …
I’m korean. but I don’t eat kimchi
because that smell is so disgusting!!
kimchi is not good…..
please do not eat kimchi, is a sickening smell
kimchi getaway from me~~~~~~
okay…I made the …
okay…I made the kimchi just this afternoon…I was missing red pepper powder so I used hot chilli powder which has red pepper powder in it….and some other ingredients…lol…I hope the taste doesn’t deviate that much from the real one…2 weeks fermentation time right?
I think cornflour/ …
I think cornflour/cornstarch is appropriate. It is also used a lot in Chinese cooking. Hope that helps.