Recipe on community page :) I exported the wrong file without the recipe

Korean American here and I grew up eating kimchi . I now make my own. Kimchi is a traditional Korean side dish of salted and fermented vegetables. Gochugaru is the Korean chili powder that is specifically used for Kimchi. Gochugaru can be purchased at Whole Foods, Asian markets and on-line.

As a Korean I’m always glad people liking kimchi. You only need to brine the cabbage no more then 6 hours or till the white part of the cabbage is totally bendable without braking. Remember to rinse the salt out of the cabbage about 3xs under running water. You can use 1/4 of Asian pear (or apple). Blend the pear with fish sauce, 1/4 small onion, garlic, ginger, and Korean Gochugaru pepper flakes(to taste and don’t substitute) in blender with 1/4c rice flour slurry(per head of cabbage). It will coat and flavor the cabbage better. Once jarred leave out at room temperature in a dark cabinet for one day and refrigerate for a week or two for good fermentation and flavor. Gochugaru can be purchased on Amazon without any additives in it . Happy fermenting!

Jill! I was dreaming about you and Nathan this morning! 😁 I was out of town yesterday so i didn't even have a chance to watch until now. We were of course gardening and making delicious healing food. Dreams are funny. But since you were forefront in my mind, I will be keeping your family in my daily prayers! ❤️ I grew a bunch of Chinese Cabbage in the spring but my health wasn't well enough YET to process them. I'm battling MS and SIBO. God has restored me GREATLY this year...He alone deserves my praise and honor. I love Kimchi and for the past 4-5 months have been able to add them back into my diet...little by little. I am still battling SIBO but am on the backside of it...FINALLY! My body still rejects raw and most cooked veggies especially onion and garlic but ferments are perfect even with onion and garlic! 😁 I've healed my SIBO mostly following a low FODMAP diet until I discovered this newly recognized gut food; L. Reuteri and L. Gasseri yogurts and HMO & Apple Peel. Dr William Davis' book Super Gut was a God send. Keep teaching ferments! They are the bodies missing health food!

I’ve been on a keto diet and fermented foods are recommended for gut health, so I appreciate your very clear instructions.

Thank you for this, Jillie Girl!!! I'm nearly 70, and have never made kimchi. I've made many buckets full of sauerkraut, tho. I love learning new things, however, so I love checking in with you to see what's going on. I appreciate you being so real and genuine with all of us. God Bless you, Sweetie!!! 🥰🥰🥰

💚 Looks amazing, Jill! What gorgeous Napa Cabbage you grew. I cannot imagine using that much Red Pepper Flakes..I like the heat, but not getting those seeds in my throat! I think I'd prefer the ground pepper powder. 🌶 Thanks so much for this Vlog 💚

Thank you Jill! I have been wanting to try kimchi but it seemed too complicated. Now, halfway through this video, I actually paused it and went to town to get the ingredients to do a test batch! I just needed the cabbage and fish sauce. I might add some garlic as I see other recipes with that. As a side note, I have a batch of radishes fermenting right now, which I never would have thought of had I not seen your video a while back about that.Thanks for your heart to share knowledge.

It's cute how seriously Nathan watches you.

Wow Jill, that is an amazing Hall of organic Napa cabbage. You can never get them that big in a store especially organic. Anytime I buy like things like organic cabbage or Napa cabbage etc. they’re always much much smaller and one time I bought an organic red cabbage it was really really tiny, really expensive and between each layer of the cabbage was a brown dead layer, so it was pretty much useless for what I wanted it for. So great job girl those look amazing.❣️👍🏼👏🏼👏🏼👏🏼

I’m so excited for this teaching ty

Thank you. It looks so good

Thanks Jill!

I got it thank you ❤ going to try this, will let you know how it goes👍

I am SO excited about this! My father in law was stationed in Korea in the army and he still talks about this as one his all time favorite foods.

This was awesome Jill. My husband spent a lot of time overseas in the military and gained a love of kimchi. I've always wanted to know how to make it. Thank you for making it so simple and approachable. I love the real aspect you bring with your cooking. Makes me feel comfortable. God bless you girlfriend and family

Looks great. I would love to try this in a small batch.

Wow!! Thanks I really like Kimch, I'll be giving your recipe a try.

I have never tried or heard of it before so thank you for this wonderful video Jill 🥰🥰

Excellent video! Looks yummy! 👩‍🍳🥬

I've been wanting to make kimchi. I love cabbage and spicey foods...win win. Thank you so much.

Those cabbages are beautiful

I LOVE kimchi on fried eggs for breakfast, yummm! There are many variations of kimchi, thanks for sharing yours

Jill1 Your tree is so pretty and I love this ferment recipe!

Kimchi is one of my favorite things!!!

Napa cabbage a little under 4lbs 10.79 ! Just made first time and love your simple directions . I have watched a lot of videos and taken a little from all . I did make paste then added all the goodness to that before mixing into vegetables. I think the chopped vegetables definitely is a great idea. Nice video ,relaxing

I love adding turnips greens, or mustard greens to mine. Green onions are amazing for flavor too

Korean American here (in Los Angeles) and kimchi is a staple in our house and use it in so many ways ... kimchi stew with pork, kimchi fried rice, etc. Growing up, we have always added a source of starch to the recipe ... usually a paste made with sweet rice flour (or regular flour) and water (over low heat on the stove stirring slowly until a pudding-like consistency). When cooled and mixed with the other spices (especially red pepper flakes), not only did it help adhere the seasonings more evenly over the cabbage, but also serves as the food for the beneficial bacteria to help speed up the fermentation process. It is also where we added a little sugar and together, added a bit of sweetness especially when cabbage wasn't naturally as sweet. For those new to kimchi, be aware that the pungent aroma of kimchi can be offending to some newbies lol ... thus, we used a hard cap that we would "burp" periodically to release the carbon dioxide build up and then moved into a fridge in the garage so you didn't have to smell it in the house all the time. It builds up pressure over fermentation time so it is important to release and close back up every day or every other day if you don't want an exploding mess. It is so great for good gastrointestinal health but also immunity from the red pepper flakes! I am tickled at how this food has gained such popularity even in some of the most rural areas of this country!

I don't do spice well, however will love to try some Kimchi.

Gooood afternoon from central Florida! Hope everyone has a great day!

Wowee! what a big cabbage!!

What a good idea to use as a seasoning. We don't have a freeze dryer we have a dehydrator.

How in the name of glory did you learn so many pearls of wisdom, you are definitely teaching this old gal alot

Yum!!!! That looks amazing!!! Want to try this recipe for sure!!! Thanks for sharing! Also love love LOVe your big bowl with the chickens on it!! Do you mind to share where you got it? Thank you!!

Jill, do you maybe have a video that you could link about how to grow chinese cabbage? I can never get mine that big and I struggle so much with worms. I love fermenting and have made several different ferments but not Kimchi, definitely on my list for next year.

When did you plant that beautiful cabbage!? I don't eat spicy food, so I wondered, can it be made without the red flakes? or are the red flakes a must ingredient?

why do you not just chop the shreds before brining? Cut once rather than twice?

As you mentioned at the beginning of this video, you would show the recipe to screen shot it. I didn’t see it. Help! Where can I find it? Never had this & want to make a single batch to see if I like it. Thanks Jill 😊

Oh! Hello cute new hair!

What do you use to fertilize naturally you’re vegetable gardens or how do you get good soil

Does Kimchi have to be Spivey? I’d like to make it but I don’t want the heat. Any suggestions? Also how do you store it after the 14 days?

How long is kimchi good for after putting it in the refrigerator?

I’m not able to view the recipe. Was it linked? Screen shot?

I've never heard of kumchi. It looks like it might be really good but how would I use it.

What is the dosage of salt to water in that brine?

I couldn’t find recipe either, want to make smaller amount than gallon

How to you grow such beautiful cabbage and broccoli organically without having a worm problem? Every season we are dealing with a worm infestation 🐛🙈

What variety of cabbage is that?

What's the name of the Chinese Cabbage you use?

My 1st thought was how did you fertilize that cabbage n keep the bugs from eating it? 😣 mine gets eaten every year I've tried netting n 1 yr I actually used seven dust ( garbage btw)

Grow those peppers next to year girlfriend!

💜💜

If you are fermenting and only have enough for half a jar left will it still work? I have 1 and a half quarts of kraut and the full one is going to town but the other one does not seem to be doing much. HELP please. Thanks.

Hopefully this is not a far off question...but here goes: Do you ever have waste? I mean, do you ever throw away food. Throwing away food is one of my worst pains in life, however it seems no matter how hard I try, I still find that I throw away food. Yesterday I tossed Kiefer down the drain and have barely recovered. We do our best to pass scraps off to chickens and goats, but I still manage to toss food. Do you have any insight? Thanks....

Jill, did you get a haircut?

Your daughters are beautiful girls

Korean American here and I would never use Kirkland pepper flakes. Not sure where you got this recipe but this is not kimchi. I really enjoy your videos but not this one.