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Title: Korean Food: Napa Cabbage Kimchi (배추 김치)
Added: Jul 3, 2009
Author: aeriskitchen
Duration: 7:24
Description:
Main Ingredients: * 1 Large Napa Cabbage * 2 Cups Korean Radish * 1 Cup Garlic Chives * 5 Green Onions * 1 Onion * 2 Hot Peppers Salt Water for Cabbage: * 10 Cups Water * ½ Cup Coarse Sea Salt (For Salt Water) * ⅔ Cup Coarse Sea Salt (For Sprinkling) Sauce Ingredients: * 2 Cups Water + (3 Tbsp Water and 3 Tbsp Sweet Rice Flour) * ¼ Sweet Apple + ¼ Onion * 1¼ Cup Red Pepper Powder for Kimchi * 1 to 2 Tbsp Sugar * ¼ to ⅓ Cup Fish Sauce * 3 Tbsp Minced Garlic * ½ Tbsp Minced Ginger * ½ Tbsp Salt * 2 Tbsp Sesame Seeds Yield: About 1 GallonSpecial Music"운우의 극치"by 길 현우
Related Videos:
Videos related to 'Korean Food: Napa Cabbage Kimchi (배추 김치)'
Channel: Howto
Tags: korean cooking food napa cabbage kimchi baechu 배추 김치
korean cooking food napa cabbage kimchi baechu 배추 김치
Youtube Comments: 385
faylinameir Says:
Feb 20, 2012 - @06haneul @aerieskitchen yes, you CAN use green cabbage for kimchi, I did it for 5 years when I did not have access to napa cabbage, It does not taste the same but it works. It also takes longer to ferment, almost twice as long!
jennyttristani Says:
Feb 22, 2012 - Can you please show me how to make radish kimchi, I tried a couple of times but it didn't taste the same. Thank you
mahaler Says:
Feb 23, 2012 - How long will it keep in the refridgerator?
bk2pla Says:
Feb 23, 2012 - I made this about a week ago. I dd not add the fresh chili pepper slices. But the chili powder I used may not have been the right kind. I bought what was labeled just "red chili powder" in an Asian market, the package was only about 1/2 cup. I used it all. It is so incredibly spicy I can hardly eat it. Delicious but HOT! And I like really hot foods, but this was spicier than I remember kimchi being. Will it become milder the longer it ferments? If not I think I'll make soup with it.
bozzjamz47 Says:
Feb 25, 2012 - nkakamiss kmain ng korean food
biaancadinh Says:
Feb 26, 2012 - Can I use regular salt insead of coarse salt?
amutoluver11 Says:
Feb 29, 2012 - big cabbage e.o
aeriskitchen Says:
Mar 2, 2012 - yes.. just the amount can be changed a little.. just add salt to the water and taste it a little.. it should be salty but eatable...
aeriskitchen Says:
Mar 2, 2012 - for months.. ^^
aeriskitchen Says:
Mar 2, 2012 - I have a video for it.. please check "Korean Food: Radish Kimchi (깍두기)"
kitty444 Says:
Mar 26, 2012 - @ aeriskitchen; Is it normal after making the Kimchi, watering coming out well its being ferments? Should i drain the water out? Thank you! =)
Narusayshi Says:
Mar 28, 2012 - i just made this, this recipe is amazing!!!
xXWint3rSnOwXx Says:
Mar 29, 2012 - Thank you :)
sedrick akiran Says:
Apr 4, 2012 - yum!
Kpoprock77 Says:
Apr 10, 2012 - @Zouzzizou u can use vietnamese or tai fish sauce don't worry. Kimchi still taste great i tried vietnamese fish sauce:)
pupa000088 Says:
Apr 28, 2012 - 冷たいのは臭いがなー...
Kpoprock77 Says:
Apr 30, 2012 - Yummy
MiSowWird Says:
May 8, 2012 - does it matter if i use pepper flakes, or i have to use pepper powder?
AnzPhiPenguin14 Says:
May 11, 2012 - Is it salty? Because it seems like there's a lot of salt in there. Or does it just mix in with the cabbage?
MikhalaW Says:
May 20, 2012 - is it ok to use oyster sauce instead of fish sauce or is there some other alternative?
kawaiikaida Says:
Feb 20, 2012 - I have so much respect for those who even attempt to make Kimchi! xD Looks like it takes so much time and effort! Great dish! :D Love your videos! :D <3