Homemade Korean Kimchi | Traditional Recipe | Step-by-Step Guide скачать в хорошем качестве

Homemade Korean Kimchi | Traditional Recipe | Step-by-Step Guide

🔥 Love authentic Korean kimchi? In this video, I’m sharing my homemade traditional kimchi recipe using chopped Napa cabbage. This easy, step-by-step guide will help you make perfectly fermented kimchi at home. 👉 Watch till the end for fermentation tips & how to store it properly 💬 Have you made kimchi before? Comment below & let me know! 😊 📝 Ingredients & Links for What I Used: 🔹 Cabbage & Salting: ✔ 3 kg Napa cabbage (chopped) ✔ Coarse sea salt – https://shorturl.at/wfdgD 🔹 Kimchi Paste Broth: ✔ 1/2 cup dried anchovies ✔ 3 dried shiitake mushrooms ✔ 1 small onion (halved) ✔ 4 garlic cloves ✔ 3 stalks spring onion ✔ 1 piece dried kelp ✔ 2 cups water 🔹 1/2 cup dried small shrimp (roasted after making broth) 🔹 Kimchi Paste: ✔ 1/2 cup glutinous sticky rice powder – https://shorturl.at/zMPoc ✔ 1 tbsp cane brown sugar ✔ 1 cup Korean red chili powder (gochugaru) – https://shorturl.at/cJboT ✔ 1/4 cup Kimchi fish sauce – https://shorturl.at/gEfx5 ✔ 1 tbsp salted shrimp (saeujeot) – https://shorturl.at/xMfFg ✔ 15 cloves of garlic ✔ Thump size ginger 🔹 Fresh Vegetables for Mixing: ✔ 1 cup radish (julienned) ✔ 1/2 cup carrot (julienned) ✔ 4 stalks spring onions ✔ 1/2 cup chives ✔ 1/2 cup coriander ✔ 1/2 cup water parsley 📌 Step-by-Step Guide: Step 1: Salt the Cabbage 🥬 Chop the Napa cabbage and salt it with coarse sea salt. Let it sit for 3 hours, flipping every 30 minutes. Rinse thoroughly 3 times and drain. Step 2: Prepare the Broth 🍲 Add anchovies, mushrooms, onion, garlic, spring onion, kelp, and water to a pot.Simmer for 30 minutes, strain, and let it cool. Roast dried shrimp separately and set aside. Step 3: Make the Kimchi Paste 🌶️ Mix glutinous sticky rice powder + 2 cups water, cook on low heat until thick. Add cane sugar. In the grinder add gochugaru, kimchi fish sauce, salted shrimp, garlic, and ginger. Blend everything into a smooth paste. Step 4: Mix the Kimchi 🥕 Add radish, carrot, spring onions, chives, coriander, and water parsley to a bowl. Pour in the kimchi paste and mix well. Add salted cabbage and coat everything evenly. Step 5: Pack & Ferment 🍶 Transfer to a clean, airtight glass jar. Leave at room temperature for 1-2 days, then store in the fridge. or place it directly in the fridge. Enjoy after 7-10 days for the best flavour 📌 FAQs: 🔹 How long does kimchi last? → Up to 6 months in the fridge! 🔹 Can I make it vegan? → Yes! Replace fish sauce & shrimp with soy sauce or miso. 🔹 Why is my kimchi too sour? → It fermented too long outside. Keep it chilled once it’s tangy. 📌 Subscribe for More 👍 If you enjoyed this video, like & subscribe for more. 🔔 Hit the notification bell so you don’t miss the next one. 📍 Follow me on Instagram for behind-the-scenes & daily updates: LINKS: Instagram instagram.com/gloriatep/?hl=en Facebook facebook.com/GloriaTepRengma #Kimchi #KoreanFood #KimchiRecipe #FermentedFoods #HomemadeKimchi #TraditionalKimchi #EasyRecipes #KoreanCuisine #GloriaTep #FoodVlog #CookingAtHome #HealthyEating #spicyfood #gloriatep #fashion #lifestyle #wellness #fitness #travel #skincare