Top 3 Homemade Kimchi Recipes by CiCi Li

[Music] I have always been a fan of kimchi and many years ago I was very lucky to learn how to make kimchi with an amazing Korean chef and today I want to show you how we can easily make kimchi at home okay so first we're going to cut the Napa cabbage into bite-sized pieces and we're going to rinse the Nappa cabbage and Runing water for a few minutes transfer a layer of Napa cabbage to a large mixing bowl and sprinkle some corar sea salt over the Napa cabbage and we're going to give it a good mix and we're going to repeat until we're finished with all the na cabbage and salt and pause and turn the Napa cabbage every 30 minutes just to ensure that the Napa cabage is salted evenly everywhere the total brine time is about 3 hours to 4 hours we know that the cabbage is ready when the white part is is soft and flexible rinse the Napa cabbage and running water until all the salt has been removed for about three times and we're going to drain the Cabbage until there's no more excessive water in a saucepan over low heat add the water and sweet rice flour if you can't find sweet rice flour you can also replace it with allpurpose flour or glutenous rice flour and constantly stir until the paste becomes sticky and pasty for about 5 minutes and let it come to a room temperature for about 20 minutes in a food processor transfer in the garlic ginger Apple onion sandland fish sauce and chovy fish sauce saled shrimp and Plum syrup and blend it until it becomes the paste in the meantime we're going to slice the scallion into 2 in pieces and slice the Korean radish into match stick pieces also cut the it into match stick pieces in a large mixing bowl combine the rice paste spice and seasoning paste Korean chili pepper flakes leg and give it a good mix also we're going to transfer in the scallion Korean radish and carrot mix well in another mixing bowl we're going to put in some Napa cab and also the spicy paste and give it a good mix and we're going to repeat this step until we finished with all the Napa cabbage and the spicy paste transfer the kimchi to an airtight container and ferment it in your fridge for the next 5 to 7 days for a more teni kimchi you could also ferment it at the room temperature for the first 2 days and then transfer it to your fridge for the next several days very crunchy it is spicy so good absolutely authentic taste I would love to stay in touch with you on Facebook Instagram and also YouTube I like to share with you my traditional kimchi recipe it's going to be very easy to follow step by step so you can all start making kimchi immediately let's get started first cut the Napa cabbage into quarters if napa cabbage isn't available in your areas you could also replace it with green cabbage rinse the cabbage in running water place an aquatic cup of Korean cor sea salt pour in the water and whisk until disol we have about half cup of Korean cor sea salt here sprinkle a pinch of salt over every layer of the cabbage repeat with the rest place the cabbage in the sofp wi and we're going to brght into the white part of the Cabbage becomes soft flexible and bendable about 8 hours it also depends on the size and freshness of your cabbage salt will release the moisture inside the Napa cabbage so it will stay crunchy for a very long time and it also kills germs rinse the Nappa cabbage and Runing water until all the salt on the surface has been removed for about three times and drain until there's no excess of water in a saucepan over low heat add the water as sweet rice flour you can also replace it with glutenous rice flour or a purpose flour constantly stir until the paste become sticky and pasty and bring it to a boil let it come to room temperature for about 20 minutes in a food processor transfer into garlic ginger Korean pear you could also replace it with apple onion and chovy fish sauce Korean salted shrimp if it is not available in your local grocery store you could also omit it Korean Plum syrup you could also replace it with other types of syrup or honey blend until it becomes a paste in a large mixing bowl combine the rice paste spice and seasoning paste and Korean chili pepper flakes you can add more or less based on your preference and whisk also place in the scall Korean radish and carrot mix well and we're going to spread some kimchi paste on every layer of the Cabbage I like to be generous about it but you can put more or less based on your prefence we are working on one piece at a time and repeat with the rest transfer the kimchi to an airtight container I got my kimchi container from Hmart a Crea Supermarket if you don't have this exra lit you could also replace it with plastic WP to ferment faster leave it under room temperature for about a day then place it in the fridge to continue the fermentation from 5 days to 1 month it depends on how Tangi and sour you want your kry to be continue to chill in the fridge for up to 3 months or even longer M this is chuly amazing really delicious it's very refreshing really crunchy spicy Tangy and full of mummy taste it's just so delicious so I hope that you enjoyed today's episode if you like it subscribe and thumbs up also click on that little bell button so you get notifications of my new recipes I'll see you again next week for another awesome episode bye [Music] [Music] curing cucumber kimchi oaki is a very popular type of kimchi during summer it is spicy crunchy and super refreshing if you like any type of kimchi at all you get to give oag a track you will love it first we're going to cut off Bose and some the Cucumbers size them into a cross pattern length wide without getting all the way through transfer the Cucumber to a mixing bowl in a pot over high heat place it the water and Korean cor sea salt pour the hot boiling water into the mixing bowl don't worry the Cucumbers won't be cooked instead they will stay crunchy for a very long time rinse the cucumbers with room temperature cooked water and drain in a mixing bow we're going to combine the ches onion carrot garlic Korean chili flakes fish sauce Korean salted shrimp this will help to add a delicious Umami taste to it but if this isn't available in your local grocery stores you could just op it out Korean Plum extract you could also replace this with sugar if you can't find it also we're going to add sugar sesame seeds and room temperature cooked water mix well gently open each cucumber and place the stuffing inside coat the outside as well place them in an airtight container the Cucumbers can be eaten right away where you can also let them go through the fermentation process to let them ferment faster you can leave them out at room temperature for about a day then continue to ferment and store inside the fridge for up to 4 weeks during the fermentation process a Tangi flavor will develop enjoy PA super delicious really crunchy as you can hear the sound the best part it goes with anything you can eat it with rice or noodles anything you like I hope you enjoyed today's episode sub grabe and thumbs up I will see you again next week for another awesome episode right