@dishedit thank you very very much , How long time the jar I should keep outside for fermentation, Please let us know

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Thank you for your way of making this!

He takes his mom’s recipes and monetizes it 😂😂😂😂

Thanks MicxArt! Give it a try at home and let us know how it goes! 😄

I claim it! 😄 😊

Did you try making it Rachel Desiree? 😊😃 How did it go? 😃

@@dishedit I made it it was AMAZING

Thanks Keith! Give it a try at home and let us know how it goes! 😄

Did you not open the lid for straight 3 days?

@@karenannvillar6241 no I kept it shut - but It's a fermenting jar and has a little hole with rubber spacer on the lid. The air lock fits into this and allows gasses to escape. If I was doing it in a mason jar I would just leave it slightly unscrewed, or burp it every once in awhile. I always set ferments in a tray or something in case it overflows.

Did you use rice flour paste?

Thanks Desiree C! Give it a try at home and let us know how it goes! 😄

@@dishedit It's so good!

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Thanks ANIBAL GUARDERAS! Give it a try at home and let us know how it goes! 😄

Traditional Homemade Kimchi!!! 😋

Thanks Robert Baan! Give it a try at home and let us know how it goes! 😄

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Did you try making it Carlos LaGrange? 😊😃

Leave it on the counter for 1-3 days and then in the fridge

Indeed! Did you try making it julianafood? 😊😃How did it go? 😄

depends on the temperature, if where your fermenting is warmer (the lowest temp i'd ferment is room temp) then i'd do it for 1-2 days and then into the fridge. if cooler, say a garage where its 5-10 deg Celsius i'd ferment 3-5 days. Even after a short time fermenting it will still slowly ferment in the fridge and it will still be delicious! I've never used chicken bouillon so I cant answer that sorry. Hope the kimchi turns out delicious!!!!

Yes that is very important the temp is very important but it is also personal perfence up to you how you want to ferment it if you a more sour kimchi then ferment it longer if want less sour ferment for less if less spicy ferment less and if add sugar and want a less sweet ferment longer and if you want more sweet ferment less up to real taste after a day and a half is to liking ferment more or less after if like it or don't be careful what you ferment because as it ferment it releases co2 don't ferment metal I recommend doing research on Locto fermentation and different types of fermentation Is in interesting process it use to make everything from kimchi to sourgrout to wine and beer they all use fermentation this different types of fermentation

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Depending on when you mean to eat them, I'd recommend a mix of room temperature ripening and fridge storage. Keep the lid completely unscrewed while at room temp until ripened to a stage you prefer, and keep it loosely on in the fridge and eat it up in the next few weeks (where it will continue to ferment some more but slow down drastically).

As it ferment it releases co2 if don't expoding keep it loose fun fact can use fermentation to make a carbonated drink such as a sparking wine

You def. Can if you'd like but but not essential

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It can be ready in 4 days if it's stored in room temperature. 😊 😉

@@dishedit thank you very much.

My pleasure! 😊 😄

Yes. It ferments in 3-4 days at room temperature or 2-3 weeks in the fridge.

How long do you have? Minutes or months? Cuz both work!

No, go for the Chinese cabbage version. The other ones won't have the crunch in the final product

You CAN use other cabbage. Of course, it'll be a little different, but any cabbage will ferment.

Regular cabbage is best used for saurkraut

It takes time to ferment it and give it that sour flavor. You can eat kimchi fresh or ferment for 1-7 days. I generally ferment for. 3-5, depending on the weather and how warm the house is.

While it is common practice to store at room temperature at first, if you don't feel comfortable doing so, it's perfectly fine to ferment your kimchi in the fridge.

Hmm, as long it's an air-tight container. 😉 😄

@@dishedit Thank you, just wanted to make sure :)

You're welcome. 😊

Did you try making it kefka893? 😊😃

@@dishedit yes sir

Yes but take note that they can make your whole fridge smell like kimchi if they aren't airtight. 😅

Porridge helps all spices mix together but you can skip it. 😊

Kept at room temperature, kimchi lasts 1 week after opening.

I'd sub the shrimp sauce with another fermented shrimp product, so you still have that shrimpiness. Terasi (indonesian shrimp paste) comes to mind.

You don't need the shrimp, fish sauce is sufficient. Besides, some non Korean find fermented shrimps too pungent.

I cant find it to but online anywhere. Yesterday I came across a blog that recommended dried and or powdered tiny shrimp but the one Louisiana company I was eyeing has added Sodium Bisulfite (Sulfiting Agent) and I was concerned that it would interfere with the fermentation process since it is a preservative:( Another person on YT says to just make your own shrimp paste with fresh small, tiny as u can find locally, and ferment it yourself then blend to paste:(:( So sadly I will be making my first ever batch without this ingredient, I will just use the Redboat fish sauce and some additional anchovies maybe.

I bought a puréed one on Amazon and used it to make kimchi. It works amazingly for this recipe!! Best kimchi ever!

Save it for the next time you make kimchi ¯\_(ツ)_/¯

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It’s really about how you like it. Fermentation is all about bacteria eating sugar. The gravy glue adds some weight to the brine and also supplies more sugar for fermenting. Try different ways to see what you like!

1-7 days should be safe and effective. I sometimes tap my jars to let the bubbles come to the top and get the brine back to the bottom.

@@emersonburch927 thank you

@@Food4thought1234 you’re welcome. Just try to keep your brine covering as much of the kimchi as possible. This facilitates the fermentation.

Spring onions are sweeter and mellower than regular onions, but the greens are more intense in flavor than scallions. 😄 😉

Oh ok👍👍

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I checked it out!👍😃

😄 😉

Attempt two is almost eaten up, it was pretty good, though still a bit strong for my taste. Back for attempt three, using the same method, but adjusting the flavourings to make it even more mellow.

It could be yeast which is common during the process. Although harmless, it can give pickled vegetables a bad flavor and must be removed regularly during fermentation.

Ah, so it's harmless. I was worried because my friend said it could be poisonous. And can't I open the jar every other day? I heard air is bad for the kimchi.

It is. That's how yeast develop.

Why would you let air in the jar every other day. You're trying to pickle it, not make yogurt.

I off-gas my kimchi but also use glass weights on the top to keep the Napa under the brine. The salty brine prevents yeast and bad bacteria from growing. :)

I sometimes use the dried shrimp, because that’s all I have. It works great. Not quite as funky, but it’s fine. I generally soak it in the fish sauce while I’m preparing the Napa cabbage.

Kimchi is incredibly versatile. It's goes back millennia in thousands of villages. There's hardly any right or wrong technique. However iodized salt is usually a no-no. I think the reason he says you can sub with iodized salt is because you rinse it off. So the iodines will not affect this recipe too much. If you can't find kosher salt (we don't really have it in europe) I'd use sea-salt.

@@Flippokid Thank you for your reply. I use Korean salt for mine and am still experimenting until I make something exactly to my taste. There's a great deal of bad advice online so I tend to consult the aggregate of online tutorials and essays and then follow the most commonly seen repetitions (especially when the Korean cook has explained WHY they are doing each step and the likely consequences if you don't). There is a science behind fermentation and some alterations make no critical difference whereas others would precipitate disaster. I'm on a mission this winter to make the best batch yet! 😄✌

Are you going to try this recipe Sheena Suating!? 😄 😊

Thanks sweetest dream food! Give it a try at home and let us know how it goes! 😄

NICE!!!!

Your recepy is very cut and dry now to get all ingredients, I will make kimchi.

@Princeton Joshua Yea, I've been watching on Flixzone} for months myself :D

@Princeton Joshua yea, have been watching on Flixzone} for since december myself :D

@Princeton Joshua yup, I've been using Flixzone} for since december myself =)

Yep. You need salt from the bouillon, fish sauce, and brining to bring on the ferment. Fermentation only works with a good salt ratio. :)

How do you it Ruben Martinez?

Ruben, when you remove the brine, you add other salt with the bouillon and fish sauce and shrimp. So, the salt ratio is good and it will ferment correctly. There are a variety of different ways to ferment, but a salty brine, a sugar, and time is all it takes.

It is summer or spring season kimchi, usually they replaced rice porridge with mashed potato or cooked rice but sometimes people just skip and don't add anything Kimchi don't go well in winter so they add rice porridge to help the fermentation process,but why they made kimchi in winter?? because napa cabbage and radish are the best in winter time

True. But this ISN'T that type of kimchi

​@@wahyuferiyansyah7290could you elaborate more on this.. what adding and not adding starch paste will do

It’s the best recipe ever!!

@@oregonpatriot1570 لا تدقق فيما لا يفيد