the full recipe is on our blog twoplaidaprons.com (link is in our bio!)

I don’t like kimchi but I’m obsessed with videos on making kimchi

I feel like no matter how good your kimchi is someone will say their moms kimchi or grandmas is always the best!

Honestly love kimchi!!! To the few people in the comments saying that kimchi is disgusting, u could have honestly skipped the video instead of saying so cause this video is basically a kimchi making tutorial

I used to work at an Asian fusion restaurant and the owner's wife made this incredible kimchi. When she got sick and was no longer able to make it we stopped selling it (her daughters went off to college and her husband never learned how). People were so incredibly upset, one woman started crying when I told her. It really was the best ❤

Wow, this is the easiest way I’ve seen Kimchi made 👍🏼👏🏼🇰🇷

The song in the background is now for me only “mi cola, original taaaaste”

Vibrancy is at 900%

Whenever I hear this background song I always remember the " Mi Cola " song,

日本のスーパーで売ってるキムチは日本人向けにアレンジされてるから本格的なキムチ食べてみたい。 とっても美味しそう😋

I cant unhear the coca cola version of this song anymore 🥲

Would you like a vegan version also?

The plastic wrap under the lid is a genius move.

Korean Cabbage Kimchi Recipe (Revised with Detailed Instructions for One Head of Cabbage) If you cannot find Korean cabbage, you can also use regular cabbage. 1. Prepare Korean Cabbage: - Choose a medium to large Korean cabbage that weighs around 5 to 5-1/2 pounds with some light green outer leaves. - Cut the cabbage into quarters lengthwise, and remove the core. 2. Salt The Cabbage: - Brine Preparation: Dissolve about 2 cups of salt in 4.5 quarts (18 cups) of cold or lukewarm water to make the brine. This brine will be used to soak the cabbage. - Salting Process: Submerge the cabbage quarters in the brine, making sure they are completely covered. You can use a weight to keep the cabbage submerged if needed. - After submerging the cabbage in the brine, take about 1/8 cup of salt and sprinkle it evenly between the leaves of each cabbage quarter, making sure the salt is spread well. If needed, you can use a little more salt. - Soaking Time: Set the cabbage aside in the brine for about 6 - 8 hours, rotating the bottom pieces to the top every 2 - 3 hours to ensure even salting. This process helps to draw out excess water from the cabbage, softening it and preparing it for fermentation. - Traditional Note: Salting the cabbage is a traditional method in Korea, used to enhance flavor and texture by drawing out moisture and allowing the cabbage to absorb the seasoning more effectively. 3. Rinse and Drain The Salted Cabbage: - After the cabbage has been adequately salted, rinse each quarter thoroughly under cold running water. Make sure to rinse between the leaves to remove any excess salt. - Let the cabbage drain in a colander or similar setup until no more water drips from it. This may take some time, so be patient. 4. Make Rice Glue: - Add 2 tablespoons of rice flour and 2 cups of water to a saucepan and bring to a boil. Reduce the heat to medium-low and cook for 5~10 minutes, continually whisking, until the mixture thickens to a ribbon-like consistency. - Set aside to cool completely. 5. Make Kimchi Paste Base: - The taste of kimchi varies widely depending on the quality, type, and ratio of seasoning ingredients. For this recipe, mix 1/2 cup gochugaru (Korean red pepper powder), 1/4 cup water, 1/4 cup fish sauce, 1 tablespoon sugar, 1 teaspoon kosher salt or sea salt, and 1 teaspoon sesame seeds. - Additionally, add finely ground garlic (about 10 cloves), 1 small onion, 1-inch piece of ginger, and 1/2 cup of finely grated radish. Mix these ingredients with the cooled rice glue to form the paste base. 6. Assemble Kimchi Paste: - Combine the paste base with the vegetables, such as julienned carrots, green onions, and radish, if desired. 7. Make Kimchi: - Apply the prepared paste to each leaf of the cabbage quarters, ensuring all pieces are well coated. 8. Start Fermentation: - Store the kimchi in a jar or container, pressing down to remove air pockets. Leave it at room temperature for about 2 days for initial fermentation. - After the initial fermentation, store the kimchi in the refrigerator. The optimal fermentation time for delicious kimchi is between 20 to 40 days. 9. Fermentation Tip: - Remember that carbon dioxide is produced during kimchi fermentation. Therefore, it's a good idea to either make a small hole in the container lid to allow the gas to escape or use a traditional South Korean "Hang-ali" (a type of pottery that allows gases to escape while maintaining an optimal environment for fermentation). Enjoy your homemade kimchi!

The best one I've seen so far. Thank you

It’s the Ratatouille music in the background for me! One of my favorite movies! 😂😂

Thank you for the recipes you make. I hope you are well always and forever ❤

I cannot forgot the "recycle micola original taste

I luv kimchi it’s so good😂❤

I’ve honestly always wanted to try kimchi.

I’m American all the way, and one day I really wanna try Kimchi, it just looks so good! 😮

you may hear music but i hear the cola song

Not me listening to to the BGM and think about that one dude singing Coca-Cola cover with it 😂

the kimchi in the video looks so yumm!!! (˶˃ ᵕ ˂˶)

I love the contrast with ratatouille’s song and this kimchi recipe 😊

it’s it just me or am i vibing to “ MICOLA ORIGINAL TATSE”

thank you for saying a substitute for shrimp paste 😭 im allergic to shrimp but desperately wanna make my own kimchi. cheers!!

I’m very picky when it comes to vegetables but I use cucumber only for kimchi instead!

I first tried kimchi about 15 years ago and didn’t like it, 15 years later, it’s one of my favorite fermented cabbage dish! 😋

I've never tried Kimchi but this makes me want to more than ever

I used this recipe and made my first kimchi, it's soooooo delicious ❤

This is literally the channel I go to when I feel anxious.

Only issue I have with making kimchi is the way time. I never make the stuff when I'm running low, just when I'm out xD

i had to make kimchi for a class during my jr year of high school and EVERYONE loved the smell of the saeujeot. the instructor accidentally got the red chili flakes measurement wrong so we accidentally ended up adding way more than intended, im latino though so it was still good

Those with shellfish allergies, you can use fish paste!

Sir your taste in music is impeccable

😋 YUMMY 😋 THIS LOOKS SO GOOD.. WOULD LIKE TO HAVE SOME..

This is such a labor of love 💕 and looks delicious 🤤.

Honestly Love kimchi

Do some lentils or legume recipe

lol the background music reminds me of "recycle micola~ original taste~ less sugar~ 1.4~ see ingredient~ carbonated micola~"

When you were cutting the radish i thought that it was onion 😂😂

Kimchi is so good!

We need a masterclass on cutting those veg into sticks so perfectly.

ooo my Halmoni would always make me kimchi!!

That looks delicious 🤤

Bro reused footage and didn't expect us to notice ❤😯

i love how your used music from Ratatouille

Me: *wants to try kimchi* also me: *will throw up at all the foods used to make it*

the first time kimchi became viral i was sure people add gochujang, that's why i use gochujang in mine. but rn no one use gochujang 😭 am i trippin 😭

as an owner of many small shrimp like the ones in the video, seeing you put them in there and blend them up hurt my soul a little 🥲

This is the best recipe i have seen i saw one the sauce they put an ingredient that they said is a special secret💀

I've bever had kimchi before it looks good

wow almost looks as good as moms, amazing work.

I can only think of the coke song when this song plays

People should call it red salad

Looks really good

In my language cabbage like this is called China cabbage, i didn't know why until i heard about kimchi and realised it probably because it grows in Asia. That looks so good btw❤

One time I brought my mom's homemade kimchi to school and my teacher literally made a big deal about it, sent me into the hallway and I was not aloud to class for the rest of the day because of the "rotten smell" she said it had, and it made the class linger of kimchi.

I must be blind, I couldn't find the measurements on your website...

the sound name is trying to trick you because istggg it was playing jump up superstar until halfway through the video

I love how he doesn’t use measurements

Looks yummy

U know what ,u can make a better and tasty pickle by drying it under sun for 1 week after keeping it brine solution or applying any kind of spice paste that could me suitable for it

I watch a lot of medicine stuff here so I thought in the first moment it was something else (from an autopsy) 😂😂😂

Fun fact, long time ago in Korea made kimchi the cabbage is actually from China

I badly want to try kimchi! It looks super delicious and a great snack or dish to eat on the go

Recycle micola, ORIGINAL taste. Less sugar 1.5 see ingredients. Carbonated micola caramel colour. Acidity regulator, natural flavor. Micola original taste. It will always live rent free in the back of my head😭…

Look soooo dam good

This was posted four days before my birthday 😅

My mom knows how to make kimchi I never ate it but I want to

IM DROOLING RN

I know it’s Le Feste in Ratatouille … But then the GODDAMN MI COLA-

Were those little shrimp he put in? Yep thats shrimp! Hold up so shrimp is in my Korean store bought Kimchi??

All I can think about is RECYCLEEE MI COLLLAAAA ORIGINAL TASSSTTEEE

It’s the recycle mi cola song!!

How come when I heard Le Festin I immediately thought of ✨recycle mi cola, original taste✨ ✨less sugar one point five✨ ✨see ingredients✨ ✨carbonated mi cola✨ ✨caramel color✨ ✨acidity regulator✨ ✨natural flavor✨ ✨mi cola, original taste✨ ✨les vie, na shur na✨ ✨Emperor Dora✨ ✨Premium Bra✨

I want to do such fancy cooking😢😢❤

Kimchi is the nastiest thing anyone can make.

Are there substitutes for the salted shrimp and fish sauce?

Forget the ingredients i cant even get that type of cabbage where i live👍🏻

And here I thought it was made of chicken 😂😂😂😂

POV: me going to Costco to buy kimchi 😂😂😂

My mom’s kimchi is to DIE for! It’s different than other recipes, and she hasn’t told anyone the recipe 😢

Can we make kimchi from normal cabbage becoz in my country I don't get this Napa cabbage

Synia Sylvain will live on! She is not a burden but a girl with insane powers!

That is real “kimchi”

Bros kimchi is red as north korean flag 🇰🇵💀💀💀

This is like the most basic way to make kimchi 😂 but still probably tastes good

If you think kimchi is gross...stick to McDonald's and Burger King so the rest of us can enjoy real food

Micola original taaaste 😂

People who said kimchi was bad were last visited by the Korean government and never seen again.

Vegetarians and vegans panicking after watching this video...

how many chilli? yes

Its the Coca Cola songgg yayyy

Is there anything else I can use other than salted shrimp? Bc I’m allergic and though it might be good I’m not risking my life over heavenly food- I’m 10 I have stuff to do

IT’S SO RED!!!

Saw a video exactly like this, don’t copy his vids😂

is it possible to make kimchi with the spherical cabbage? or regular lettuce??

Can you make a vid of the recipe but not that spicy