How to make Easy Kimchi (막김치)

How to make Easy Kimchi (막김치)

July 22, 2019 100 By William Morgan


(upbeat music)
– Hi everybody.
Today I’m going to make Kimchi.
Napa cabbage Kimchi.
This amount of baechu (cabbage) is
going to be 10 pounds.
Cutting in half.
This is very easy way.
(upbeat drums)
See, this is bite size.
This is too wide.
So I cut it this way.
And then…
Pour water to them.
Three cups of water and half a cup
of sweet rice flour.
Keep stirring not to burn
on the bottom of this pot.
Around five minutes after this
we have this kind of consistency.
Now I’m going to lower heat.
You see the bubble.
Bubbles pop up.
And then quarter cup sugar.
Let’s taste it.
Mmm.
Good, sweet.
Around one cup garlic.
One or two tablespoons.
(upbeat drums)
If you are vegetarian,
just skip the fish sauce.
And then use later a bit more salt.
Blend this.
30 minutes after let’s gently
turn it over like this.
I often use this method.
So your porridge, to make
it cool down quickly,
put the porridge pan in
cold water like this.
And the porridge.
The amount of hot pepper
flakes is up to you.
I’ll use two and a half cups.
Already smells so good.
Kimchi smell.
When you keep this, always, put it in the freezer.
Next, this one is optional.
I am from really southern part of Korea.
So we use lots of the raw oysters.
But sometimes I like a squid.
So at this time I’m going to use a squid.
But if you don’t like it,
it’s optional so skip it.
I used really fresh
squid and there’s salt.
One week ago.
Rinse it away with cold water.
Until you don’t see any bubbles.
Really fresh squid, first you prepare.
And then cut out all the
guts and the cleaning.
And then after that, wash it away.
Then in the container,
put it in with some salt.
Just mix it with salt.
And then put it just in the
refrigerator for one week.
So one week after, it’s going to be ready.
Even, I can eat this.
See, I can eat this as it is.
Delicious.
So we washed this.
I’m going to dry it a little bit.
Just mix with the Kimchi paste.
Leek, inside you really have to clean.
I like to use lots of green onion.
One, two, three, four, five,
six, seven, eight, ten.
Around quarter cup.
This is one cup.
One cup.
Around two cups.
Vegetables, and green onions, spice,
and we are going to mix this together.
(upbeat drums)
So this was one and a
half hours we soaked it.
But still looks like really fresh.
It’s not wilted totally.
Really fresh.
When we mix it with the paste.
First you will see kind of a sticky Kimchi
But later, one day later, still there’s
a lot of water drawn out.
So it’s it’s going to be –
You will enjoy the Kimchi juice.
I’m going to wash this and rinse this.
And rinse it, drain, rinse it, and drain.
Three times, at least.
It is very clean.
Some people ask me why three times.
The reason’s simple, just I want to clean.
Right?
Just pour this into my sink.
Very sweet and crunchy.
And not very salty.
(upbeat drums)
Always press this Kimchi.
I love it.
Especially when I make fresh Kimchi
I don’t eat anything else.
Sometimes a soup.
Just radish soup.
It took only only two hours.
One and a half hours soaking.
That’s the only thing.
And then, 30 minutes we did everything.
In two hours you can make it.
Or two and a half hours.
Because I’m a really fast worker.
Okay, enjoy my recipe.
See you next time.
Bye.