KIMCHI: EASY SMALL BATCH KIMCHI RECIPE (COMPLETE TUTORIAL) Whole & Sliced Kimchi (통배추김치 막김치) キムチ

you ever wonder how kimchi is made and you feel that it's so intimidating to make well it's not you came to the right place today because I'm going to show you how to make authentic kimchi at home that is totally doable and easy to follow today I'm gonna teach you how to make pachoo kimchi that is your napa cabbage kimchi and today's recipe is so that you could start with just one head of pachoo so it's a very simplified recipe now this video will also include 1 tips on how to shop for your napa cabbage when you go shopping too I'm gonna share with you the very very must-have basic ingredients that you need to make delicious authentic yes authentic pet chicken Chi 3 I'm gonna teach you how to upgrade your kimchi with additional ingredients don't we all love upgrades especially when it doesn't cost much and it's easy for I'm gonna teach you how to properly store and ferment your kimchi because storing and fermenting your kimchi properly is the second half of making sure that your kimchi tastes delicious 5 I'm going to debunk so many of those misinformed kimchi recipes out there and boy oh boy there's a lot there's a lot if you are interested in gaining kimchi making confidence you came to the right place so I'm gonna be with you every step of the way to make sure that you could walk away and say oh I got this I know how keep cheese made and in addition to that I could make delicious kimchi are we ready and I'm also gonna show you how to make cut Jody that is your crunchy fresh kimchi oh boy if you've never had this you're gonna want to have some mmm hi everyone this is Helen and welcome to modern pepper now for those of you that are new to modern pepper channel modern pepper channel offers Korean cooking lessons for authentic Korean dishes as well as Korean fusion dishes so please do consider subscribing [Music] now it's time for serious kimchi grocery shopping it's gonna be so fun my kimchi baby when you pick out napa cabbage it's not the size that matters it really is the weight so these two look similar in size we're gonna put in here it is weighing three and a half pounds so this is a small one and it's weighing at five pounds versus the bigger one that weighed a little over three pounds and when it comes to picking Korean radish called Moo you want to go with the one that's wider and thicker as opposed to these like skinny guys finally home with our goodies all right let's go upstairs and get our kimchi started it's almost as big as my face and hopefully my face is smaller than this so I'm gonna put it forward anyway this guy weighs about 6 pounds you'll see that the exterior leaves of the napa cabbage is a bit bruised and wilted these guys save and you could turn these wilted leaves into crunchy and juicy pan-fried leaves so make sure to subscribe because this is next week's recipe this is the fun part when you get to touch it so if you've never had the inside of the cabbage the yellow part in extra crunchy so sweet so this we save towards the end as a reward treat for this fresh kimchi called cut dirty so good this is where we took off the yellow part so when we take that off and then make it this smooth I know some of you are asking well what about the slice pre-sliced kimchi so that is called mock kimchi vacuum Qi meaning that it's kind of instant and fast and kind of very casual game cheese so today's recipe is for both ton kimchi which is the non sliced one that we just cut earlier and for Micucci so there's no really difference in the recipe except for the cutting tone kimchi is highly recommend it when you want to preserve and keep the longevity of your kimchi life now this is the very first step of making really really yummy kimchi which is salting your cabbage in order to do that you need to get a big mixing bowl we call this in Korean Tara this is so small compared to how big it gets I mean you know when I make kimchi with my mom and my aunt I mean it's so big that you could fit like three children in there and they take a bath that's how big it gets you need salt this is Korean but you could certainly use kosher salt that's very very coarse so when you go to a Korean supermarket you're gonna be kind of overwhelmed there's gonna be a huge selection of these Korean brining salts so my recommendation is just stick with anything that says 100% made in Korea so the purpose of salting your pet shoot is to deflate the firmness I have about half a cup of coarse salt and I'm gonna be just taking just a small pinch at a time like this much so I'm gonna start from the way back and you see how this is pretty thick so you want to take your salt and just put it right there now letting these guys sit like this for about anywhere between three to four hours would be the fastest way to kind of deflate the firmness of our cabbage leaves but my preferred method is to take a bowl of room-temperature water with salt and then pouring it in here and letting it sit for a good 10 to 12 hours and let it slowly slowly sort of differently its firmness in the salt bath water so before you pour you want to taste and make sure it's not too salty you want this soaking water to be just slightly salty so if you taste it it should just taste very very mildly salty it's just super super mild so you just want to add enough so that it's not fully submerged but kind of almost to the top like that just gently push it down and let this guy sit for overnight 10 to 12 hours I've seen recipes where they're telling you at this point to like ham Lesage it and basically bruise the cabbage leaves please please don't do that have respect for your kimchi gods be nice be gentle TLC that's what we want and it's the same salting brining process as our uncut cabbage morning everyone look at all the water there wasn't this much water yesterday when we poured it but look overnight there's just more water that drained from the cabbage naturally and slowly so this is really the best method that I recommend so the cabbage to my left is ready the cabbage to my right is about halfway there so how you know is you know you pick it up and it's just very very bendy and flexible move couple of leaves from the top and find a piece that's kind of thick you want it so that you could bend it and roll it back and forth like this it's still firm and that's the key you want it to be still firm but be able to roll it back in like that and that means it's ready this side is halfway there so I want to show you with this piece it's still hard it's still firm you see if you touch it it won't bounce back and it's hard and then if you go like this it breaks that's how you know this isn't ready so this part will vary according to so many so many variables it depends on the climate you live in your kitchen might be really cold your kitchen might be really hot it also depends on the altitude you might be at sea level or super high up in the mountains too you know where you bought your cabbage you know you might have bought your cabbage straight from the farm where it was really super fresh and plump versus you know buying your cabbage from a grocery store way they had it stored in the refrigerator for about a month I mean it all those things vary so the best way is to check on your cabbage that's all things halfway through just touch it turn it over restock it and do the test that I just showed you that's how you know if your kimchi is ready because making kimchi is an art form and I want you to rinse in between the leaves where we added the salt just run your fingers through it be gentle and then under running water wash in between the leaves again guide your hand over your cabbage and just squeeze the bottom to drain off the excess water and then we just let it drain naturally in a strainer I've heard some other recipes where they tell you to wring it please don't do that you're not washing a pair of jeans here and you have to respect your kimchi God and love it and be super gentle with it and then all this excess stuff do not throw it away absolutely not squeeze it lightly put it in here and the same goes for our sliced tea tea so how do you know if you properly rinsed off all the salt you have a taste so yummy but to choke on my choo-choo cabbage so whoa it's juicy crunchy watery and then the salt just enhances the flavors of everything and it makes the cabbage juice taste sweeter sugar so at this point if it tastes salty go back and rinse it again if this comes out well that means your kimchi is gonna taste really yummy now we're gonna make our kimchi paste here's another must-have ingredient when you make kimchi you have to make this starch gravy it's called pull in Korean and pour basically translates to glue and without adding the starch gravy to your kimchi paste you really cannot officially call it kimchi it's like trying to make bread without yeast so this is a must so you could use potato and potatoes are usually used for summer kimchi and you could also use sweet rice flour chopped avocado and you could also use white flour and today we'll be using white flour - 1 cup of water we're going to add 1/4 cup of white flour and mix so our 1 cup water is boiling really nice we're gonna lower our heat to medium-low take the lid off we're going to start pouring our liquid in here and just continue whisking for about a minute to 2 minutes or until it thickens you see it's smooth and no lumps and the consistency we're looking for is this gravy consistency run your finger through it and you should have a clean line like that pour it into a large bowl and let it cool down so the must have vegetables are three to four scallion stalks now the thick part of the scallions when these guys ferment with you kimchi oh boy I mean the layers of the scallion inside it starts popping in your mouth no and it's so juicy it's so good it basically becomes patchy and if you've never had patchy which is scallion kimchi kimchi comes in so many varieties and paunchy is to die for it's that good one small carrot 1/4 of a medium sized onion 1/4 slice of Korean pear if you don't have creamy a pear you could certainly use boss pear 6 to 8 cloves of garlic cut the root end off take your knife and strike it down and it just comes out so easy like that voila and fresh ginger about the size of your thumb or smaller and the other must have vegetable is creamed radish called move for our recipe we need about two and a half to three inches of radish so I'm going to cut it off around here so when you try to slice this it's really wobbly so what you want to do is just cut a little section off here like that so it's stable and then you have to taste one mmm sweet it's so naturally sweet that's what adds that like subtle sweet refreshing taste to your Kim cheese I hear my grandmother's voice she's saying to me ya know Kumamoto I always get scolded for eating all the ingredients mmm all right back to cutting now how thin to cut it you want to cut it so that is slightly bigger than a spaghetti noodle so that it stands upright and now let's talk about upgrade vegetables these are garlic chives in the States there - also known as Chinese chives in Korean these are called poochy and you need about you know anywhere from four to six of these stalks the other upgrade is yomu and what this does to the kimchi will add another layer of really really refreshing taste so if you happen to live near a commune supermarket they always have this so grab a few of these now onto our other star ingredients escucha cutter so that's Korean red pepper flakes it has to be the coarse kind and when you go to a Korean supermarket you might be overwhelmed because it's a huge selection my personal preference is to look for Korean red pepper flakes that is 100% made in Korea Hangul son that's what we call it as far as adding what you've gotten you could add as little as you want if you want to make it taste really mild but the essence of making really really yummy kimchi is to make sure that you have enough what you've got in there but if you are not a fan of spicy food but you love the taste of kimchi make sure to subscribe and click on that notification valve because I'm gonna teach you also how to make pick kimchi that is white kimchi which is not spicy at all and let me tell you folks it is so good it's so addictive and like the broth is like I could put my face in it literally and take a bath in it alright so let's talk about two other ingredients that are absolutely a must have when you make kimchi the first one is how a jar which is basically salt brined baby baby baby tiny the other is fish sauce and Karina comb it shut if you happen to live in an area where Korean grocery stores is completely out of the way make sure to go to my blog I will have a recipe for you to make this at home that you could kind of mimic the taste of and fish sauce is not gonna make your kimchi taste fishy it really acts as a salt agent and this my friend is so good so good and for my vegan friends I will eventually do a vegan recipe and make a sauce that mimics this taste without using any fish and make sure to subscribe and click on that notification now so that you'll be notified when I make vegan kimchi as I promised you could upgrade from this by also adding a jingle which is fresh squid just a few pieces and you could also add fresh oysters I mean it's really hard to explain but you know that fresh taste of oyster when you have it and it's just sweet and it has that salty ocean taste that's what you're gonna add to your kimchi when you use fresh oysters it just adds a different dimension and it just helps the fermentation process too depending on the province and of course your family's recipe everyone has their own style and I'm going to tell you about another upgrades that you could use so when you make kimchi some people like to use sugar in my family we don't allow sugar in our Kim cheese it just speeds up the fermentation process and your kimchi won't last long and stay plump and crunchy but if you want to use sugar you can an alternative to adding sugar is using mission which is basically plum extract is sweet you can also use it for cooking instead of sugar now my family secret is using artificial sweetener for our recipe today we're going to be using less than a half a packet of this single-serve sweetener and I have two thin slices of fresh squid into our blender I'm going to add one ladle of our starch gravy and then we're just gonna pulse it here we go our making our kimchi paste one cup of ketchup guru quarter cup of fish sauce 1 tablespoon of Suja 1 tablespoon of measure plum extract here's another upgrade that's my family's secret recipe is we added just a little bit of beef bone broth it's called hug where you consume or you tell long time and we're just gonna add 1/3 cup of that when you make kimchi you gotta put on these Korean kitchen gloves they're called cool Matunga you know when you want to mix this you can want to use the heavy duty stuff okay here we go now we're just gonna mix everything and be gentle with it you know kind of like take it and then rub it take it in and rub it and once you see that the red pepper has mixed in with the ingredients so you see how it's not quite bright red so that means you need to add a little more got you cutter so we're gonna add another half a cup of course you've got oh and then mix it and see how it looks okay now I want you to see look pretty red now you want this bright red color to your mixture if you want you could add a little bit of artificial sweetener I'm gonna add half of a single packet and mix it and at this point it shouldn't be sweet kimchi folks is not meant to be sweet there's other side dishes that are spicy that you mix with vegetables those could be a little sweet and I'm going to also show you how to make Carcetti at the end which could be a little bit sweeter too you have to taste it right so take a little piece of the radish and have a taste hmm then the spiciness is so good mm-hmm oh that's really really yummy here is a half a cup of our kimchi paste that I'm going to put aside to make our cut Jody at the end so lay your cabbage down pull it back to the last leaf they Platt and this is another reason why you want to use a big bowl it's just your working space about this much not that much of the kimchi paste that we made and we put it here and then the green part don't worry about it in this little piece we're gonna take off and have a taste so you want to take a little bit of your mixture and then you roll it up so the fun part of making kimchi with your family or your loved ones is when you get to taste it and then you go ah again uh and you literally feed the person you have to say that but no one's here so I'll just have to feed myself ooh oh I just Jamison need ah Oh Connie that model I just said it's really yummy and this seasoning is perfect right now the rawness of the onions and the garlic and the kochu karu the red pepper flakes is just flaming hot and it's just like taking over my mouth but it's balanced really well with the fish sauces like saltiness mmm and then all the refreshing taste from the radish and everything else if you wanted to do someone to kimchi this is not the time to do it you want to kind of do it when it ferments and it tastes really sweeter because as it ferments all this rawness will subside and I'll turn it to a sweeter aftertaste and then you pick it up and then you take a little bit more and then you kind of coat the back side and then you lay it down like that and then you roll it over and you want to take the last leaf from the back and basically kind of wrap it like a baby and our baby is now ready to go in for a little nap time 9:00 nighttime in here in our container baby number 2 is going in these are the leftover leaves that kind fell apart with the extra mixture I'm just going to kind of pack it in here Ingalls our third baby gently pack it down and goes in our fourth baby pack it down so you want to clean the rim around with a wet paper towel and take a piece of saran wrap and gently pack it down gently so that if there's any air trapped in there you're just kind of letting it escape and the saran wrap is just to ensure that all the moisture stays inside and I've seen some recipe where at this point they tell you to kind of smash it down with like a muddler please don't do that your kimchi needs to rest like a baby and no bruising whatsoever handle with TLC and then we're going to put our lid on it like so and this is gonna stay on your kitchen countertop for ten to twelve hours and then we're gonna put it in the refrigerator storing kimchi is like storing your favorite bottle of red wine you want to keep it away from the Sun away from the heat and store it in a cool dry place to make our cut Jody we're gonna add half a tablespoon of fish sauce and less than half a teaspoon of honey so cut Jody you want it to be a little bit saltier and a tiny bit sweet and cut Jody is the reward that I would get for helping out with making kimchi with my family look at that it's clenching it's sweet its salty to the edit extra fish sauce and it is so good so this is our kimchi with oyster this is our kimchi with pork belly ferried in between the kimchi and let this ferment together for two weeks and we're gonna make kimchi stew that's gonna be out of this world this my friend you do not want to miss you need to click click and subscribe and hit that notification bell because you need to watch how I make this this is so so good this guy you want to make sure you put in the fridge or right away and the rest of the kimchi goes in after 12 hours of relaxing on your kitchen counter this one has been in the refrigerator for three days all the juices from the cabbage is kind of coming out you could see that fermentation process has started and two weeks later you will get this bright red kimchi juice and this one I made it six weeks ago six weeks later it's still plump that's a sign that you've made your kimchi so that it's fermenting slowly and that's how you know if the kimchi is made well you take a piece mmm [Music] so this kimchi is day three old I love it when it's very new like this and also I love it when it's like week two or week three because every week the kimchi will taste significantly different and now it's time to taste the six week old kimchi and the leaves are bit more translucent it's crunchy still but it's so watery as you take bites in your mouth with a six week old kimchi you're gonna get this like really nice red and watery juice this is golden kimchi juice like this you don't waste a drop of it ah that is refreshing it's showing I'm not that's what we call it oh this is really yummy oh one more time you put that golden kimchi juice when you make your kimchi stew it's gonna take it to another level take a piece of avocado mmm mmm the creaminess of the avocado with the kimchi and rice perfect trifecta my friends oh I could eat this all day and of course we have to have our cut sorry I just got the oyster Oh I'll change your master cell oh I just said it so good I hope you gained a lot of kimchi making confidence you enjoyed watching this video I would greatly appreciate a thumbs up so click on that thumbs up icon and for those of you that have not subscribed to my channel please do click on that subscribe button and also that notification valve because I will be doing a separate recipe on picked kimchi which is white kimchi which is not spicy and the broth and the kimchi is to die for it so it's so addictive make sure to check out these videos where you can make loads of dishes using kimchi and it is so good I mean that's the reason why Koreans make so much kimchi at once because we love to use old kimchi to make it into new dishes and kimchi never ever ever goes bad even if it gets so moldy we wash it and we recycle it and turned it into so many other dishes

Channel: Modern Pepper

Views: 1,329,030

Keywords: kimchi, kimchi recipe, Korean food, Korean cooking, Korean cuisine, napa cabbage kimchi, baechu kimchi, tongbaechu kimchi, 포기김치, 통배추김치, how to make kimchi, Korean kitchen, 배추김치, Gimjang kimchi, Maangchi's Korean cooking, Kimchi (Food), 김치, traditional kimchi, best kimchi recipe, 백종원의 요리비책 Paik's Cuisine, gimchi, 김장김치, 김장철, 집밥, emmymadeinjapan, how to, make, fermented, fermentation, pickle, bon appetit brad, brad makes kimchi, Bon Appétit, how to ferment, BuzzFeedVideo, seonkyoung longest

Id: qV5XpqFgvQ0

Length: 29min 28sec (1768 seconds)

Published: Tue Nov 26 2019

Reddit Comments

[u/katish]

i just found this channel last week and tried out the recipe of ModernPeppers .. its very good. Most of all because iam a person that always does only a recipe with one cabbage.. my kitchen is too small for anything else. :D

i can recommand this recipe for all beginners.. really starting to love the channel because of so many advices that you usually dont get.

[u/[deleted]]

one day my kimchi will not taste like shit. I will save this for the future