Thank you so much for your kind words and encouragement! Interestingly, the taste of the kimchi can differ from time to time. Sometimes, it’s really good and sometimes it’s not as good as before. Hope you enjoy the recipe. Once again, I really appreciate it😊💕

@@chungskfood I turned out fanastic! Thanks again! We will have lots of joy making this recipe again & again!

@@carrieseaglefan5495 Wow so glad to hear that! Thank you so much for sharing it😊😊👏👏👍👍

Yay for your yum kimchi! It's my favorite thing to make and you'll love saving left over paste for other vegs like cucumber or onion!@@carrieseaglefan5495

네! 금방해서 먹어도 맛있고 숙성해서 찌개나 볶음해도 맛있는것 같아요. 항상 좋게봐주셔서 고맙습니다! 오늘도 좋은 하루되세요😊💕

여러모로 훌륭하고 건강한 김치 최최고입니당~~~~~~~~~~~~

Thanks for the kind words! Happy cooking! 🥰💯

Thank you so much for the kind words!!😊🥰🙏

그래도 좋아요! 좋은 말씀 감사합니다!!😊😊🙏🙏

쉽게 전달되셨다니 감사드리고 댓글 남겨주셔서 감사해요! 행복한주말되세요😊💕

한국뿐 아니라 세계적인 건강 반찬 김치 숩게 만드는 방법대로 만들어 먹고 늘 건강 지키면 좋겠습니다~~^^

Thank you so much!😊👍

Thank you so much for the kind words! Adding ground dried shrimp into kimchi seasoning enhances its depth of flavor and makes it even more delicious! You are so smart!😊👍

맛있게 봐주셔서 감사해요!!😊😊🙏🙏

고맙습니다!😊🤗

Adding honey instead of sugar has many benefits for health. So I often used it when I make foods. Thank you!

I'm so happy to hear that your kimchi turned out deliciously after two years of trying! Thank you so much for your kind words and for sharing your experience with me! Wishing you and your family a very Merry Christmas. May your holiday season be filled with joy and warmth!!🎄🎄👏👏👍👍

Thank you so much!

Oh that's great! For Koreans, kimchi is said to be a soul food. As kimchi is said to be one of the world's top five healthy foods, many people around the world seem to be more and more interested in kimchi. I love cucumber KIMCHEE, too!!!

@@chungskfood I just can't believe how POPULAR Korean food has become ! I'm near Assi mart in lansdale pa. They have amazing kimchee that tastes like my ummas!

@@johnnybussart4721It's so nice to have a Korean mart near your place. And it's so good to hear that they have amazing kimchi that tastes like your ummas!!!

@@chungskfood Yes it's funny that my mother and my imo's kimchee taste the same , because they both learned to make kimchee from their mother.

역시 최고입니다^^;

Thank you so much!😊🤗

저도 넘넘넘넘 감사합니다♡♡♡♡♡♡♡♡♡♡

@@user-gw2sx7uk1x 😊🙏

Merci beaucoup😊🙏

Thank you so much for showing us on how to.make kimchi love it

@@ritamiano6324 Thank you so much for loving kimchi, Rita!

😊👍

Thank you so much for the kind word!

Thank you so much for your kind words! I'm glad to hear that you'll be making kimchi soon. I hope it turns out to be a delicious kimchi. Good luck! :)

Thank you so much for the kind words! :)

So happy to hear that😊💕

Thank you so much for the kind word😊💕

Thank you so much for the kind words!!😊🙏

Thank you so much for taking the time to leave me kind words!

So great to hear that!! Thank you so much for the kind words!!😊🤗

Thank you so much! 😊🥰

So glad to hear that! Hope you enjoy the recipe! Thank you so much! :)

Thank you so much! :)

Thank you so much! 😊🥰

That's great! Hope you enjoy the recipe!🥰🥰

Thank you so much for your kind words!! I use a 240ml cup. Hope you enjoy this recipe! Happy cooking!!😊😊👍👍

The reason for adding flour paste when making kimchi is because the flour paste plays an important role in kimchi fermentation, acting as food for lactic acid bacteria. I've never used starch powder when making kimchi, but since starch powder is also a type of carbohydrate, I think you can use it instead of flour. Thank you for the good question!

Thank you so much for watching my video!

I appreciate very much😊💕

So happy to hear that! Hope you like this recipe😊💕

Thank you so much for subscribing and I'm glad you enjoyed the kimchi recipe. I hope you enjoy my channel and contents! 😊🥰

Thank you so much for watching the video!😊🥰

There is a way to make delicious kimchi without using fish sauce. If you click on the link below, you can watch a video on how to make tasty kimchi without fish sauce. Thank you for your kind comments! kzfaq.info/get/bejne/j797ZdiEy7PTgmQ.html

Thank you! Cảm ơn Bạn!

Thank you so much! I'm so glad that you enjoyed the video and my channel. Your kind words mean a lot to me! 😊🥰

Thank you so much for the kind words!😊🥰👍

Thank you so much for the kind words!!😊🥰🙏

Thank you so much for taking the time to leave me the feedback! I appreciate very much😊💕

Oh, I see! I also use salt water and salt together when brining napa cabbage! It's impressive that you've already made 6 wonderful different batches of kimchi using water/salt. Thank you so much for sharing!!😊😊👏👏👍👍

Both methods should work, but personally, I prefer to use salt water and salt together.🤗🌸

Yes the kimchi is very forgiving! I'm going to start weighing my ingredients! One of them turned out too oniony and I couldn't figure out what? then I watched your vid and know to NOT over do onions or ginger (can make it bitter)! I love that you responded! Mahalo and Aloha from Maui@@chungskfood

@@rhythmaddict808 😊😊👍👍👏👏

Oh my gosh, I did the cabbage brine with salt only for several hours, I rinsed it really good, I don't care for it salty and it is the best and crunchiest kim chee I have made! I also tried it with onion, and it is so good! @@chungskfood

متشکرم!😊🙏

Wow! So glad to hear that! Hope you enjoy and good luck!😊🙏👍👏

Thanks for your comment! Glad you loved the kimchi recipe. It's one of my favorites too. Happy cooking!😊🥰🙏

Oh, that's awesome! I hope you have a great time making and trying out the kimchi. Thanks so much for your comment! Happy cooking!!😊🥰👏👍

Thank you!😊🙏

Thank you for watching!!😊🥰

If you don't have a blender, you can thinly slice the radish, onion, pear or apple. Mince the garlic and ginger and add them. Thanks for the good question!

Thank you so much.🩷

@@Hanna02281 Thank you! Happy cooking💕🙏

I’ve actually never tried using molasses, so I’m not sure how it would turn out. Also, we usually don’t add gochujang when making kimchi because it has fermented soybean powder (meju) in it, which might not give the best flavor for kimchi.😊🙏

@@chungskfood Thank you for reply!

@@a.j.m8736 😊💕

I used all purpose flour. Thank you for the good question!😊🥰

Thank you so much for the kind words!! Radish is important in making kimchi. The nutrients in the radish serve as food for the lactic acid bacteria that ferment the kimchi. In the fall, Koreans often prepare a year's supply of kimchi, and radish is an essential ingredient. This helps the kimchi last longer and taste better. Instead of radish, you can use vegetables like kohlrabi, beets, or pink radishes. These vegetables also taste good in kimchi. However, if these vegetables are hard to find, it's okay not to use radish when making a small batch of kimchi. The taste will be similar. I hope this answers your question!😊🙏

@@chungskfood Thank you so much. I found that Daikon, here in the UK , is sold under the name of Mooli. I also found that I can order Daikon from Amazon, which I did just now. You are very kind to answer so quickly and your reply was very informative and helpful. 🙂

@@PetraRobinson-gm8nh I appreciate your kind words! It's great that you found Daikon as Mooli and ordered it from Amazon. Happy cooking! 😊

Yes! You can cut the napa cabbage and soak it in salt water. Cutting the cabbage before soaking significantly reduces the soaking time. Typically, it takes about 1 to 2 hours to soak. For more detailed instructions, you can watch the video below. Thank you for the good question! kzfaq.info/get/bejne/j797ZdiEy7PTgmQ.html

Thank you ! I m ready to make my first kimchi 😊

@@sansankinsan I am so excited to hear that! Good luck and happy cooking!👏👏👍👍😊😊

Yes, you can use apple instead of pear. And if you want to make kimchi without using fish sauce, you can check out the video below for help. Thank you!😊🙏

Video link: kzfaq.info/get/bejne/j797ZdiEy7PTgmQ.html

Thank you!

After making kimchi, let it sit at room temperature for half a day or a day, then store it in the refrigerator and you can eat it right away. After 2-3 weeks in the fridge, the kimchi will have fermented properly and become delicious. Hope this answer your question!😊🙏

Kimchi is a fermented food, so it doesn't have an exact expiration date, but its condition can vary depending on how it's stored in the refrigerator. Usually, Koreans make a large amount of kimchi and store it in the fridge, consuming it for up to a year.

I hope this answer is helpful to you😊🥰

Ah, you really want to make authentic kimchi! This recipe is the original recipe I learned from my mother-in-law. First, I'm glad to hear that you liked my recipe and want to give it a try! Making kimchi can vary slightly from region to region and from one household to another, depending on the ingredients used. This video shows how to make kimchi using the basic ingredients, simplifying the process to make it easier and more accessible. I hope you find the video helpful. Happy cooking!!😊🙏

@@chungskfood 1st im glad you liked and asnwered to my comment, thank you for that. 2nd i rewatched your video bc i forgot the most ingrediends and im gonna get the rest of them and im gonna make them. Indeed your recipe is more eassy and im glad that i found it. Also this reciepe is not spicy which is perfect for my stomach, i had read that kimchi is spicy but i cant eat spicy foods anymore so thank you for showing this reciepe. Btw can i eat kimchi when i had made it or do i have to leave it for the next day?

You like kimchi, but you think it's spicy! There are different levels of spiciness for red pepper flakes, including mild. If you make kimchi with mild red pepper flakes, it might not be as spicy. Thank you for leaving a comment! :)

Yes, you can make kimchi with bok choy. Compared to napa cabbage, reduce the salting time and adjust the amount of seasoning to suit. Thank you for the good question!😊

I used all purpose flour (plain flour). You can also use rice flour. Thanks!😊

I used all purpose wheat flour. Thank you!😊🙏

hello! Are you referring to kimchi made without red pepper powder? There are several videos available on how to make it without red pepper powder. Please check out the links below for reference.😊

kzfaq.info/get/bejne/d6x9pMR0manLhWw.html kzfaq.info/get/bejne/j9d9ZaZm0tWzfHU.html kzfaq.info/get/bejne/kNZpppiZmdS1g58.html Thank you!😊

Thanks

@@lucky.m120 Thank you😊🎉

These are the all ingredients to make this kimchi: 1 large nappa cabbage (3 kilograms) 1 cup and 3/4 cup of coarse sea salt 10 cups water 8 green onions 1 cup of red pepper powder 1/2 pear 150 grams radish 10 cloves garlic A bit of ginger 1/2 cup fish sauce 1T honey 1T flour Sorry for the late response!!

Thank you!😊🥰

Yes, you can use different types of cabbage when making kimchi. 😊

In addition to the napa cabbage typically used for kimchi, you can make kimchi with a variety of vegetables such as green cabbage, kale, bok choy, etc. You can enjoy different textures and flavors, so feel free to try according to your preference! Thank you!😊🙏

@@chungskfood thanks for answering my question 😊

@@user-nq2bn1fg3c 😊💕

Thank you for watching!😊🥰

I used all purpose flour.🙏👩‍🍳

Hello! Thank you for liking kimchi! I'm not sure where you live, but if you go to the nearest Korean market in your area, you should be able to purchase delicious kimchi.

I see! If you don't like sour kimchi, you can store it in the refrigerator immediately after making it and consume it within two weeks. This way, you can enjoy fresh kimchi with less fermentation. Initially, this kimchi won't have a fermented taste, but after about three weeks in the refrigerator, it will become fermented and sour.😊🙏

For your reference, kimchi is generally not very sweet and has a slightly spicy flavor😊

Thank you!