How to make traditional kimchi (김치) - easy small batch recipe with many tips

Yum. I made some, sooo good 👍😊

After the fermentation process ( around 3 weeks ) how long can you keep it in fridge ?

So neat.

Thank you so much for this very detailed recipe and beautiful video! Is there an advantage to keep the cabbage more intact? Other videos people chop the cabbage into small pieces right away.

when she said, "who wants to try this?" I said me

Great explaining why we should use this & that! She is an awesome cook/chef! By the way, nice background of views!

aren't raw prawns a huge food poisoning risk? Salmonella E.Coli?

Thank you SOOOO SOOO MUCH! We love your channel, we live in Canada and really enjoy Korean flavours! We went to Korea a few times as we have always loved the traditional dishes :) Stay well, and we are so grateful!! Sincerely, Japanese/Canadian Family

😋😋😋yummy😋😋😋

this one looks like the real deal, great video thank you

Cabbage 🥬 sound oh

Great step by step thank you for sharing and teaching how to start with one head of napa❤

Kimchi yum yum Kikuchi good with anything and good for health chopchop me love kimchi

Great video. Thanks for all the explanations and tips. I am a bit confused about when you can start eating it...

I saw you stored yours in plastic containers. So this is ok to do? I don't need to buy glass jars? Does the fermenting kimchi need air? Someone said that while it ferments keep the lid loose so it doesn't explode...?

Thank you so much for sharing your recipe! It is clear and easy to follow, and I found your advice about salting and brining the cabbage very useful. It was my first time making kimchi, I followed your recipe and it worked really well! I will be making it again. Thank you ❤

I don't like spicy foods, but I do like fermented foods. I've been wondering, will it still work if I just omit the chlli peppers part?

They actually have a national holiday in South Korea for everyone to take the day off and make kimchi.

Leave the skins of the carrots and radish, as that really helps in producing yeast and lab.

Can we use plain flour instead of sweet rice flour?

looks amazing but i can't get korean pear in the uk so i was wondering if there was anything i could substitute for it ❤

Will definitely be trying this recipe. I can’t eat kimchi but my husband loves it. 👍👍👍

Hii i love your show and your recipes.. just a question will the kimchi okay if i don’t put it in the fridge cause i don’t have freezer at the mountain where I use to farm

Excellent korean mother.

I will try this soon nice tutorial very easy to follow truly step by step tutorial great video.

Thank you so much for the recipe🥰 I've made it, and it's so tasty❤ Greetings💐

I don't know how many days we need to keep out but watching this i understood

Nice. Reminding people not to use tap water that has chlorine 😊

I LOVED this video!!! I'm definitely going to try this!

A few questions: 1) how long will it last in the refrigerator? 2) can I use half that amount of gochugaru if I can’t handle too much spice, or will that throw off the taste? 3) my friend’s halmeoni added raw oysters to hers, is that acceptable here or would it require a different recipe? Thanks!! Planning on trying this this weekend!

Jus made my first batch (ever). The only ingredients I couldn't find where the Korean radish and the greens. Still, thank you for detailed instructions. It gave me the courage to try.

Yes, use natural salt instead of that crazy synthetic salt!

You make it look so easy and I have a couple of questions please:
Can you use American radish and Pear if you cannot find the Korean items and can you add carrot to this?

Thank you 🙏 looks delicious and the hard work paid off. I like the long gloves so handy hahaha 😝 but seriously I will add that to my order list!

Every time I made this, I always ended up a little short with the sauce for my last quarter of cabbage. These days I separate the sauce into quarters so I don't have to open the others back up to rob a little. Extra work I know, but it works better for me.
While I'm commenting I might as well add a couple other differences.
Asian pears aren't easy to find (and expensive when I do), so I use 1/3 a 'sweeter type' of apple. I also add a tablespoon of plum sauce. And I use Chinese garlic chives with my veggies.
The hard part is having enough left over for kimchi stew a few weeks after making it. The whole family loves my kimchi!
Thanks for the video!

How about the taste?

excellent video with clear directions and proportions for real kimchi! thank you so much.

can i use different cabbage cause i cannot find the exact cabbage🥲

Hello ma'am..planning to make kimchi but I have a question can I use phillipines salted shrimp instead of Korean salted shrimp?or fresh shrimp instead of salted shrimp?and can I omit the green mustard leaf and replace it with spring onions or green onion leaves?

I trust this woman

Thank you for doing this in english

I been watching videos to learn how to make kimchi and I will go to the Asian market tomorrow to buy everything I need . I can’t wait to start. Thank you your video is so informative for sure

This looks delicious 🤤

Did aunty forget to add pear? Or did I miss it? I’m confused. Whatsoever I will try this traditional recipe.. I always went for instant kimchi. This is great.

Could you give me the recipe how to make kimchi

I've been wanting to try kimchi for a while now but I have been super nervous about it. The kind we have in our store, I was told isn't that good. I am so glad to have come across your video. The instructions are so clear! I'm the type to need clear instructions lol. Thank you so much ! I also seen somewhere where you have to open the container every so often so it doesn't explode for lack of better word. Is this true?

Can you send me the receipts pls

You are so lovely!!!

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Thank you, definitely trying this recipe if I can find the ingredients here in Whangarei nz