Making Kimchi in 3 Steps-Quick Cabbage Kimchi

[broughtup1900]

i just love you and this recipe!!

[mE94iSmE]

if we don't want to use fish sauce.. can we change it by using chicken stock??

[NotJustRice]

@mE94iSmE Thank you for visiting. You will need to use the fish sauce for the Kimchi to have the right flavors and to ferment properly.

[zeraju]

how long does kimchi last? (you know if its not being eaten)

[NotJustRice]

@zeraju It can stay in the refrigerator for quite some time but will continue to ferment. As more time passes the cabbage will turn soft and may not be very good to eat by itself.  At this stage, you may want to use it to make Kimchi stew or rinse, drain, squeeze the liquid, and use to make kimchi dumplings or kimchi sauté. Please visit my website for the recipes.

[sienawong]

no need to wash the salted cabbage?

[ghostofpaulrevere]

Bell pepper? Hmm interesting, I've never used that in kimchi before. I will have to try it! Great video, thanks for sharing!

[NotJustRice]

@ghostofpaulrevere Red Bell Pepper provides color and sweetness but does not make the sauce too spicy. Let me know how the recipe turns out or if you have any other questions.

[NotJustRice]

@ghostofpaulrevere There's no need to rinse the cabbage but drain the salted cabbage in a colander. Then using a palm of your hand, gently push down on top to drain as much salted liquid as possible.

[mariisamu]

can i use a normal salt instead of sea-salt?!

[NotJustRice]

@mariisamu Yes you can but you may want to cut down the amount of salt. Kosher salt or coarsely ground seat salt works best (you can use a coffee grinder to grind the sea salt). Once salted and drained in a colander, push down gently on top to squeeze out as much salt water as possible before adding The Basic Sauce.

[itsofunny29]

can i use chinese cabbage instead ?

[NotJustRice]

@itsofunny29 Yes. They are the same.

[NotJustRice]

Unfortunately you can not substitute with soy sauce. You can substitute with salted anchovies (in water, not oil) or salted baby shrimp (saewoojut).

[enigmaticfille]

can i use soy sauce instead of fish sauce?

[ellaofthewoods]

Amazing video. I tried making kimchi for the first time with this video and it turned out good! I'm just curious, can I add more salt to it after it finished fermenting to make it more salty? Or is that going to ruin it.

[NotJustRice]

@ellaofthewoods Thank you for visiting! If you want to make the Kimchi saltier, you can add more salt in either of these steps: during the salting process, (step 2) or when making The Basic Sauce (step3).

[brendankevinsmith]

I have watched other videos, and many recipes require oysters. I live 500 miles away from the ocean, so fresh seafood is expensive. Thank you for this video, and the inclusion of your recipe to you web site is a real time saver. Thank you very much.

[NotJustRice]

@brendankevinsmith Thank you for visiting.

[KahWaiHong]

thanks this is the best & easiest kimchi making video I ever watched!

[NotJustRice]

@KahWaiHong Thank you for visiting!

[NotJustRice]

@captainhoc91 Please go to my website for directions for turnip kimchi (Ggadugee) and radish kimchi (Chongak kimchi) for salting proportions and the sauce. There are videos and recipes you can download.

[LadyArlequina]

yummy! Thanks for uploading this :)

[NotJustRice]

@LadyArlequina Thank you for visiting!

[Saru166]

can i not choose to put fish sauce?? wat else can i use to replace it........

[NotJustRice]

@Saru166 You will need some type of fish sauce. You can substitute with saewoojut (salted baby shrimp) available in Korean markets. Pulse in the food processor or finely chop with a knife before adding to the sauce.

[strangeromance1]

I absolutely love the name of your website! Your demo here is probably the best that I have seen! Great job!

[NotJustRice]

@strangeromance1 Thank you!! I so am glad you are finding the website helpful.

[gdragon9410]

how come u didnt wash the salt after?

the other ladies on youtube did

[NotJustRice]

@gdragon9410 I use just enough salt to brine the cabbage. This method, I found is the best way to salt and drain the liquid from the cabbage.

[NotJustRice]

@gdragon9410 In addition, The Basic Sauce (to flavor the salted cabbage) is not very salty so the final product has the perfect flavor overall. If you have anymore questions, please let me know.

[linqcx]

Thank you for presenting your way of making kimchi in a nice and clean way, i really admire the people who is always clean in preparing foods like i did....thank you also for clear informatin....more power to you and may god bless you always...till next time!!!

[NotJustRice]

@linqcx Thank you for such a wonderful comment!

[mhatvani]

This is the second time I try to make kimchi, and now I chose your recipe. The base sauce has such a fantastic flavor! I like also that you add so much extra information (like what is the portion of salt and cabbage, and sauce and cabbage, or that the sauce can be frozen, it makes the whole process much more easy). Thank you for your recipe, I love it (L)

[ritchierich07]

Thank you so much!

I followed your recipe to the letter for a fantastic batch of kimchi.

I made some great kimchi pizzas.

I have a question about ginger.

I froze the remaining ginger that I originally bought to use the first time.

Can I defrost and use some to make some more sauce and kimchi?

Will there be any problem as far as safety in the fermenting process?

Will it produce an inferior result?

Thanks in advance.

You are so good at providing the information in a clear and concise manner!

[NotJustRice]

@ritchierich07 Thank you for your wonderful comments.

I would grate the ginger before freezing.

Fresh ginger will always be more flavorful but if you only have frozen available, The Basic Sauce will still be tasty and should not effect the fermentation process.

[ilovesyababe]

You have presented, what I always thought was extremely difficult and complicated, a 3 step easy-to-follow recipe of Cabbage Kimchi. By putting it into 3 steps, you have simplified the process and made it so logical and easy to do. Now that I know and understand what is involved in those 3 steps, I can make it anytime.

[NotJustRice]

@ilovesyababe Thank you! It is really gratifying to receive comments such as yours.

[NotJustRice]

@JesusWonMe I am so glad!! It is so gratifying to hear you found my recipe easy and fail proof. Simple easy steps without compromising flavor is what I strive for in all of my recipes. Please try some of my other recipes, would love to hear your input.

[xMZVKx]

look easy. i tried it before with different indegrients and i have to say it too strong for me. this recipe have less onion maybe it'll taste better.

[NotJustRice]

@xMZVKx You can control the flavor by adding more or less of The Basic Sauce. With this recipe, you will find much flexibility with volume as well as flavor.

[rainieyangrocks]

Can you eat kimchi right after you finished making it or do you have to wait after the day or two in room temp.?

[NotJustRice]

@rainieyangrocks You can eat it right away. You can also take a serving portion and make a Kimchi salad by adding seasonings such as sesame oil and sesame seeds to make it more flavorful. Please see the video: Kimchi Salad - Gutjuri.

[NotJustRice]

Thank you. You can use the same "The Basic Sauce" to make other kimchi, including the traditional cabbage kimchi. Hope you will try the other recipes.

[StrawberryBigMac]

you're right this was simple!...perfect!

[shopper231]

is there really nothing to replace red pepper flakes because my asian market doesn't have them.

[NotJustRice]

@shopper231 Unfortunately there is not a good substitute for the Korean red pepper powder. The coarse red pepper powder for kimchi making is available on line. You can find it by doing a search for "Korean coarse red pepper powder".

[debbiechickie5]

I thought the brined cabbage has to be rinsed several times before your add the sauce??

[NotJustRice]

@debbiechickie5 I don't use a lot of salt to salt the cabbage, and the Kimchi sauce (The Basic Sauce) is not very salty so no need to rinse. But drain the cabbage well. 

[debbiechickie5]

How was this all pureed before electric blenders? Mortar & pestle? Just curious.

[NotJustRice]

@debbiechickie5 Yes, a very similar tool.

[Berrymore84]

hi do people usually add gochujang into this?

[NotJustRice]

@Berrymore84 Gochujang is a paste and is not used to make kimchi. To make the Kimchi sauce, you will need to use coarse hot pepper powder along with ingredients as shown on The Basic Sauce video.

[Berrymore84]

@NotJustRice thanks for clarifying. what about adding 1-2 tbsp of gochujang just to enhance the flavor? have you ever tried that?

[NotJustRice]

@Berrymore84 Gochujang is more of a sauce and will not go well when making kimchi. However, you can use it to season blanched green vegetables, such as spinach or bok choy with a little bit of garlic, sesame seed oil and sesame seeds.

[Berrymore84]

@NotJustRice thanks for your sound advice. i noticed the color of kimchi changes from red to orange when i kept in the fridge, could it be the garlic and onion? some kimchi have striking red in color while others more to orange, it won't be a problem am i right? thanks again you've been so responsive.

[NotJustRice]

@Berrymore84 Hello. The color will largely depend on the red pepper powder. Some are brighter than others. In any case, the color will change as it ferments and will turn more orange.

[MSTD4U]

I prepared the kimchi according to your recipe...it turned out excellent....family and friends loved the taste....three days later I cooked Korean BBQ ribs, bulgogi, spinach salad and soybean salad.....using your instructions on all...THANK YOU!!!!!!

My (your) food was great and very easy to prepare due to your instuctions......I would like to learn how to prepare "Korean Sushi"...can you help.....thank you again....

[NotJustRice]

@MSTD4U Thank you for visiting! I am really glad you are finding the videos helpful. Korean sushi is very easy to make. I will make be sure to add on future videos.

[xXVampirexKnightXx]

Yay i shall try this to make lunch XD what do you recommend i should put this with since ill be using this as a side dish? XD

[NotJustRice]

@xXVampirexKnightXx Thank you for visiting! You can serve Kimchi with rice and any of the main dishes featured on notjustrice, such as bulgogi, galbi, chicken, etc. Some even like it with spaghetti and pizza.

[blumenthol]

I think this is the best instructional for learning how to make very basic but good kimchi. Thank you for making and sharing this.

[NotJustRice]

@blumenthol Thank you for your wonderful comments. I am glad you found the video helpful.

[irilight]

Thank you. How to change for vegetarians who do not want fish sauce?

[NotJustRice]

@irilight Thank you for visiting! You can try it without the fish sauce but the taste may not be the same. When making The Basic Sauce, add salt water in place of the sauce, so that the saltiness and consistency is similar to The Basic Sauce.

[455331]

@NotJustRice so how much salt would that be??

[NotJustRice]

@455331 For salting, 1 tablespoon of kosher salt for every 1 pound of cabbage.

[NotJustRice]

@455331 For salting the cabbage, please use 1 tablespoon of kosher salt for every 1 pound of cabbage.

[NotJustRice]

@455331 For salting, 1 tablespoon of kosher salt for every 1 pound of cabbage.

[NotJustRice]

@455331 For salting, 1 tablespoon of kosher salt for every 1 pound of cabbage.

[Korea4Me]

Hi, do you rinse the cabbage after the brining process?

[NotJustRice]

@Korea4Me You do not need to rinse. Simply drain the cabbage in a colander and push gently on top to remove any excess salt water.

[Korea4Me]

@NotJustRice Many thanks. I will try your method. ^__^

[kmcabal]

is chilli powder the same as red pepper flakes? if not can i use chilli powder instead of red pepper flakes?

[NotJustRice]

@kmcabal Chili powder often has spices mixed in it whereas the coarse pepper powder (used for Kimchi making) is just coarsely ground red pepper. You will need to use red pepper powder for Kimchi, available in the Korean grocery stores.

[kmcabal]

@NotJustRice Thank you.

[MrsOscarWilde]

Hey, finally a video without annoying music and a good view on how you do it. I also really enjoyed your friendly and likable way to explain things! Thank you!

Now I wonder, since this is the first time I am about to do Kimchi: Can I skip the fish sauce or use something else (hopefully not soy sauce, really not fond of it).

I love everything else, but I'm vegetarian X) Hope you can help me out <3

[NotJustRice]

@MrsOscarWilde Thank you. I am glad you found the video helpful. You can try without the fish sauce. But when making The Basic Sauce, in place of the fish sauce, add salt water in place of the sauce. So that the saltiness and consistency is similar to The Basic Sauce.

[CapucchoO]

Hii

thanks a lot For share this with us (:

i have a request

please so please

show us how to make sweet potatoes

i want eat it so Bad

thanks for you hard work

[NotJustRice]

Thank you. Do you mean sweet potato noodle dish - Japchae? Please let me know more in detail which sweet potato dish you are referring to and I will try to get you the recipe.

[CapucchoO]

Yes it is (:

Sweet Potato Noodle Dish

can you make it for us please?

I wiil be very grateful to you

thanks for work so hard

[NotJustRice]

Thank you. It is one of my favorite dishes too. There is a video tutorial for this dish, titled "JapChae - Korean Noodle Salad" on YouTube notjustrice channel. I sent you a message with a link to the video. Let me know how it turns out!

[junkofdavid2]

Is it okay if I make it without the garlic added??

[NotJustRice]

Hmm... Garlic is one of the essential ingredients in kimchi making. I've made kimchi salad with ginger and a little bit of garlic and may taste fine with just ginger. Please e-mail me and I'll try to work out a recipe for you.

[Bellhalifax]

Did you put in flour; I have heard of this and saw you add something from small glass container. Thanks! I am making as I write! :>)

[NotJustRice]

You are probably referring to the "Sweet Rice Flour Base". I use it for some of the other kimchi but for the quick napa cabbage kimchi, I just use The Basic Sauce.  Please go to my website for more detailed information on this. Thank you.

[equation2]

Thank you very much! I received your answers. I am trying to make kimchi using your recipe. Hope that it turns out properly :D Have a good weekend!

[NotJustRice]

I am glad you are going to make Kimchi. One thing that would be important is to remember is to use kosher salt or sea salt. If you will be using table salt, you will need to cut the portion. Please let me know how it turns out. Have a wonderful week!

[equation2]

Thank you very much! I received your answer. I am trying to make kimchi using your recipe. Have a good weekend!

[junkofdavid2]

Nice! How long does the kimchi keep in the refrigerator without spoiling, after you've made it?

[NotJustRice]

Generally after about 3 weeks, Kimchi starts to turn a bit sour for me. However, how much fermentation is a personal preference. But not too worry, even if too fermented, rinse lightly and saute w/ sesame seed oil and a bit of sugar and it's very yummy. Or rinse, chop, and make Kimchi dumplings.

[equation2]

Thanks for your great recipe. However, should we wash cabbage again after letting it with salt in 3 hours? How long time do we need to put cabbage with salt if we cut cabbage only into 4 parts?

[NotJustRice]

@equation2 Thank you for watching the video and your comments. Please check your messages for answers to the questions. Thank you.

[NotJustRice]

One important thing to keep in mind is to use KOSHER salt.

[equation2]

Thank you very much! I received your answer. I am trying to make kimchi using your recipe now. Hope that it will turn out OK :D

[austinsdc11]

Question :) Do you rinse the cabbage after the initial brine? Thanks and great video!

[NotJustRice]

@austinsdc11

Thank you for watching the video. No need to rinse, just make sure to drain the salted cabbage in a colander and push gently on top to remove any excess salt water.

[merchant2]

thanks for the vid. i love korean food, though a novice as far as cooking korean. straight forward, i'm going to try it. thanks!!

[NotJustRice]

@merchant2

Thank you for your comments! I am so glad you are going to try to make Kimchi. You will be able to make genuine tasting Kimchi in 3 simple steps. Please let me know how it turns out and if you have any questions.

[drew7473]

finally a easy kimchi recipe!!!! thanks

[bostonmish]

Many thanks! I look forward to making Kimchi using your recipe ..!

[mzeft]

tnx for great and simple tutorial