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Girl I wouldn't recommend chopping cabbage, just divide it in half, lengthwise. Also the salt is maybe too fine.. The point is balancing the osmosis and the fermentation process. Chopped cabbage would lose its strong barrier of cellulose and the xylem vessels are all exposed to the salt, and finer salt will be even more vigorous to take over the flesh, which will lead to soggy/mushy kimchi that tastes like store bought ones. Guys I know it sounds insanely nerdy but trust me this is like a holy sacrosanct to our culture and anything stepping out of the traditional method is a huge blasphemy 😂😂
I love Korean kimchi
Your voice is the best asmr
Thank you! I have a jar in my fridge that I bought too close to its expiration date. I’ve since opened it and all the product was submerged under the liquid – but to be on the safe side I’ve been using it in fried rice or eggs etc. so that it gets heated through . I’ll use the next jar up faster now that I’m more familiar with it.
Where’s the recipe??
🔥🔥🔥🔥🔥🔥🔥🔥🔥
I love kimich but kimich doesn't love me, I would love to try n make it but at a spicy level that I can enjoy. Is there a recipe for different levels?
What do I do with a jar of kimchi that is drying out?
Very interesting…kind of like sauerkraut kicked up!
Would love to have the recipe.
Well that was smart. Awesome.
Love kimchi 😎👍
looking forward to future archeologists discovering a 100 year sealed kimchi pot
Well, thank you! Have a jar of kimchi that got lost in the back of the fridge for a good long while and was wondering about that.
There's only one korean restaurant where I live so I've only had kimchi once and sadly I didn't like it. I'm anxious and scared to try it again but I so wanna like it. 😭
You showed this clip 10 months ago. Do we get the recipe now?
Like any other Asian-American gen zer I appreciate videos like this, but how do you write the sentence "The role of salt plays a very important role" and be happy with it?
I want the recipeee
I love me some kimchi, but my mom and I (Japanese) are a bit particular, mostly because we have been in kimchi shops in the local Koreatown and that funky aroma was… memorable. I'm terrified of trying lactic acid fermentation mainly for this reason.
Does it really get better with time? I've never seen 200 year old kimchi like you do with wine or sourdough where the age is something to be marveled at.
However I'm far from an expert on kimchi and maybe there is a market for that sort of thing
Once upon a time, I made Moroccan preserved lemons, for a good friend who was marrying a fairly traditional Moroccan man. I also gave her a Le Creuset tagline, and a cookbook (she could not cook. Not at all.) I decorated the gift like a psycho-martha Stewart clone. It was beautiful, and crazy! Silk paper… Anyhoo: the recipe is basically the same, but corriander seeds are lightly toasted, and mixed into the salt mixture.
I have not seen this recipe in literal decades, so I can only assume e extreme authenticity.