Main Ingredients: * 1 Large Napa Cabbage * 2 Cups Korean Radish * 1 Cup Garlic Chives * 5 Green Onions * 1 Onion * 2 Hot Peppers Salt Water for Cabbage: * 10 Cups Water * ½ Cup Coarse Sea Salt (For Salt Water) * ⅔ Cup Coarse Sea Salt (For Sprinkling) Sauce Ingredients: * 2 Cups Water + (3 Tbsp Water and 3 Tbsp Sweet Rice Flour) * ¼ Sweet Apple + ¼ Onion * 1¼ Cup Red Pepper Powder for Kimchi * 1 to 2 Tbsp Sugar * ¼ to ⅓ Cup Fish Sauce * 3 Tbsp Minced Garlic * ½ Tbsp Minced Ginger * ½ Tbsp Salt * 2 Tbsp Sesame Seeds Yield: About 1 Gallon Special Music “운우의 극치” by 길 현우
@midori02
You just leave the way you had in the jar.. ^^ Enjoy your kimchi..
Hi Aeri~
I just finished making the kimchi a few days ago, but while you let it sit in the fridge for a week, are you supposed to flip it over or move it around during the fermenting process in the fridge? Or just leave it be?
hi, kindly post the recipe for the cabbage kimchi. thanks……
@91dannyshum
you mean.. soaking the cabbage part ?? you rinse them out later..and salt helps .. the fermenting process..if you don’t do that.. your kimchi will be sour easily..
@InsightCreationz
use salt instead ^^
jjeeeezz i didnt expect there to be soooo much salt in it!!
is there a vegetarian option for fish sauce?
@Jmichelle213
Oh.. you have to let it cool first before you mix the past with other ingredients… ^^
안녕 Aeri!!! Is the rice paste warm or cool when I add it? Does it go straight from the stove to the mixture or do I let it sit for awhile?
안냥 Aeri!!! Is the rice paste warm or cool when I add it? Does it go straight from the stove to the mixture or do I let it sit for awhile?
@Cartoonist62
yep.. that will work.. ^^
@1saku
yep.. that’s normal… ^^ the liquid will be valuable ingredient for some of your Korean dish later.. so keep them well..hehe
For the fish sauce, what type of fish is used in Korean Fish Sauce? I found Thai Fish Sauce, and the ingredients showed it was anchovy. Would that work?
@aeriskitchen Is the kimchi suppose to get liquidy? After 1 day, I can see the liquid in the jar.
@HeavenlyCuteAngel
oops.. sorry..but you can’t use red pepper paste for kimchi.. ^^:;
Hello ^^ can I substitute red pepper powder with red pepper paste?
@1saku
What I do is… for leaving it in a room temperature.. I put the kimchi in a big glass jar..and cover the rid..but don’t make it tight..just close it loosen…and the next day..when I put the jar in the refrigerator..I close the lid tightly.. thanks
Do you leave it out for a day covered? How about the fridge part, also covered or not? Thank you.
@aeriskitchen ^-^okay thank you~
try to search it tomorrow =D
@crazySaikhai
some people use flour too.. but if you can have..I recommend you to use sweet rice flour.. it’s much better..
@poodlelover2003
I love kimchi..but I agree kimchi is smelly.. hehe leave it at room temperature for a day or two will not be too bad.. because when it’s fermented.. and become sour.. it becomes smelly.. make sure after one or 2 days.. you want to keep them in the refrigerator.. aha.. your refrigerator might get some kimchi smell too.. oops
@blah6990
thanks ^^
do i really need to take Sweet Rice Flour? can’t it be just white flour?
Thank you for the video and I’m curious about the smell of Kimchi when I just leave it at room temperature, is it gonna be smelly? Thanks anyway and I will try this recipe some time.
congrats on the baby!