How to Make Mat Kimchi in Just 24 Hours | ATK Classes | America’s Test Kitchen
While most kimchi takes days to ferment, best-selling cookbook authors Nam Soon Ahn and Sarah Ahn introduce their tried-and-true process to quickly ferment cabbage in just 24 hours. The result is crunchy, punchy, and tangy–everything you want from Mat Kimchi.
Mat Kimchi Recipe:
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Please give Umma a few comments! Elder knowledge is best knowledge.
Great recipe.
For someone who has a shellfish allergy, what can replace the shrimp?
You could tell that they had been Korean by the chopsticks they use. 😉
Too much work for a small batch… at least now I understand why it’s so expensive 😉
I wonder why kimchi recipes in English are always very precise in the measurements and ingredients to be used, as well as the process, while recipes in Korean are a lot more "to taste" and suggest many substitutions or omissions. There are a million ways to make kimchi, as long as you have cabbage and gochugaru.
💛…
this looks awesome and umma looks awesome too
Yum !
Is there any way this could be made without the shrimp or substitute a different saltier fish? A friend of mine will go into anaphylactic shock and die if he makes this with shrimp. Keep in mind, I am merely asking for a substitution. Not looking to be ripped to shreds in the comments for asking for a substitution. Nor am I being disrespectful to anyone who makes kimchi. Thank you in advance for helping me out.
In the early 90s I would go to this Chinese Restaurant near Pearl Harbor in Hawaii and they would provide a little bowl of kimchee before your meal came. It was fresh and a little sweet and not very fermented. I've been trying to recreate that dish my whole life with only little success. Will try this recipe as it seems similar.
hi
Oh wow ~ this may be original, completely made from scratch, but it's DEFINITELY neither the easiest nor the simplest one out there to make! This is just 1 family's way of making this. There are much easier and faster recipes …
Kamsahamnida! Thank you for this "easy" recipe as you call it. It might be faster, but it's still too much for me because of the ingredient list. 😊
I’ve been a big fan of @ahnestkitchen since way before the Trader Joe’s gimbap explosion lol. I’ve been brought to tears many times listening to your family stories, and been inspired and grateful for the recipes and techniques your mom shares. When my mother in law was alive, I would be over her shoulder with a notebook and constant question, trying to translate son mat into recipes. I am reminded of her when I watch you both. I’m so happy that you both are finding such success!
Is the mother mute? It's so awkward that she just stares blankly at the camera and just acts like she's a worker robot.
😂😂 that's a lot of work I'm happy to support my local Korean restaurant "KIMCHI Factory"
I’ll use Doobydobap’s recipes and recommendations because it’s not behind a paywall. I sound like I’m complaining but I’m on a fixed income and money matters to me.
I am Irish but a big fan of Kim chi
Is the kelp, brined shrimp, and fish sauce necessary for the fermentation? If not, can they be omitted for those who cannot eat sea products?
Shellfish allergy here. Can you sub anything? Or just leave it out?
All purpose flour? People please do not use all purpose flour
Omg Sarah and Umma gets a whole video!!!
Wow , thanks to you and your mom ! Looks so good , I'm hungry ! 🌺
Wow, I don’t think there was any garlic added here. Did I miss something? I haven’t eaten kimchi for 20 years because my first taste of it had an overwhelmingly garlic flavor and aroma so I decided I didn’t like kimchi. I may have come to an erroneous conclusion.
Sarah & Umma!!
Love kimchi