Thank you for sharing your recipe. I have no apple or pear juice, just pineapple juice, I am thinking that probably would NOT work? Also I don’t usually have miso lying around, and the recipe works okay without it. Now, I’m just waiting for the bubbly action to start…LOL! My husband asked why it took me all these years to make him fresh kimchi…. Make sure you get one that is a good, deep-red coloured one. I have chopped leeks that I froze from the garden last year. Thank you! Pour the mixture into a large bowl. Chop the kimchi (older and stinkier is better) and toss with a little sugar, a few drops of sesame oil, a couple sprinkles of vinegar, a smattering of sesame seeds. Thanks for sharing! I just harvested a dozen large beautiful green cabbage from my garden, can I use that instead of Napa? Thanks We need to get some folks who know better than us to chime in, methinks! Just to clarify, are we talking about the brine that is salt stirred into water that we use to top off the kimchi? Bin Dae Dduk (Bean Pancake): Soak dried mung beans until soft (2-3 hours). Checked it once after 24 hours to mix it up. It’s so delicious! Grilled Ham, Cheese, and Pickle Sandwiches. I don’t mind salting it later so it tastes good, I am just worrying about fermentation. Hi Constance- I’d skip the carrots this time vs. adding in without brining/not at the same time! Thanks. I’m so glad you love it. To begin with, you’ll need a big old head or two of Napa cabbage. I have yet to notice any major activity in regards the bubbles. Tamari is a type of soy sauce. I have to greatly reduce my sodium intake, how much can I reduce so it will still ferment? Hey Susan- If you look at the printable recipe card, all the quantities and such are there! This tutorial takes the mystery out of making it yourself! or do I have to buy specific Korean Chile powder? Oh, and the slower it ferments, the better it is. . By the way, how long do you suggest waiting until trying to make the Kimchi pancake? I’m so glad you love it and it helps you! Being a foodie who loves delicious flavors. So, now I’m curious too. I made my first batch Sunday and can’t wait to try it. Truth… I didn’t rinse because I like mine a bit salty… Also, though, the kind and size of the grind of salt you use will effect the overall saltiness in the end product. Can I use Gochujang instead of Korean Chilli powder? hm…. Gotta go elsewhere without all the ads. Would diluting some ACV be feasible? But make sure you have a lot of soup to spare. If you can’t find it, don’t despair just grind up the pepper flakes (which are hotter than the korean pepper so you use less). I made this on the weekend and it was so salty like eating preserved vegetables. I usually don’t modify recipes the first couple of times I make them but I did and they were ALL mistakes, well intentioned as they were! It should be 1 tablespoon per cup of water. Could I just put a coffee filter over the top and secure with a rubber band? Just watch it for bubbling action. I make my own infrequently enough to not remember all the ingredients. When it gets that way, I like to mellow it out by stir frying it lightly! I love this stuff anyway, go figure… just made another batch, waiting for the great kimchi river… again…. 4. 2. The time for letting the cabbage rest with kosher salt is the same but I turn the cabbage every 30 minutes , 3 times . Many of you have asked for a good substitute for fish sauce. Thank you! I followed all your instructions making the kimchi got the special powder but unfortunately I didn’t have any apple and pear juice so I just blended an apple with a yes with the Pulp iaswell and put a little bit of the brine in the in the blender I’ve made i6hours ago and there’s only one bubble in one of the 9 jjars so have I stuffed it up. What kind of crazy is that? … Just throw the ribs, kimchi, and kimchi juice (the more the better) into the pot, cover with water, and just let it simmer and simmer and simmer until the ribs are meltingly cooked through (maybe the fermented kimchi helps tenderize the meat?) Need a low sodium recipe. This sounds delicious…my family prefers milder heat over super spicyness. Brine: Rinse the cabbage well, then cut it into quarters, lengthwise. Hey Ken! Every day, you’ll insert a clean chopstick or butterknife into the jar to help release air bubbles and top the jar off with extra brine if needed to keep everything submerged. Adding sliced tofu is also a must, but you want to add it about 10 min before you’re done cooking the jjigae, otherwise the tofu will break apart and make the jjigae too messy. You can use unsweetened apple juice, omit the miso paste, and if you can’t find Korean chile powder, you might try any of these substitutes: Cayenne pepper flakes. Create the brine from 4 cups water and 4 tablespoons kosher or sea salt! Cut the core out of the four quarters. I’m not offended at all, but I do believe it’s my duty to explain myself, so I did. There is no market near me that carries it. Let the brine drain away. It’s like tomato sauce, it gets better each time you heat it. Your recipe was both fast and easy and produce wonderful kimchi. No doubt you must be making a fortune. Not like Aunt Jemima pancakes or flapjacks, but savoury, crispy-edged, kimchi-studded, pan-fried, snack cakes that convert even die-hard kimchi skeptics. I love cooking with the older stuff and eating the newer stuff ‘raw’. Thank you so much for the detail you have gone into to deliver us the yummiest recipe ever! SUPERFRAGILISTIC! Can’t wait to try this!. Cut the napa cabbage in half longways, then in half again longways. Or will the fermentation process create needed liquid? (Thank to my mom for the info…I can’t take credit for it!). Rather, you should put the lid loosely in place and put the jar of kimchi in a bowl or container that can get any juices that bubble over. Hi Megan- I’m afraid I’ve never brined it longer than 3 or 4 hours, so I’m not sure what to say in answer to your question. This stuff is some of the best kimchi I’ve ever had. Fish Sauce: Fish sauce has a funky taste and smell, but it’s an essential ingredient to Thai cooking—and this recipe. I made this recipe to the letter including 20 cloves of garlic it is AMAZING I have made several different versions of Kimchi but this one is hands down the best. Oh, I have another question! I made it last week and have enjoyed it in something every day since. What a fun read! The first time I made it it was perfect but the second time a couple of months later it never fermented .Where did l go wrong ? Also hoping tap water will be ok since that’s all I can get. I was just messing around and made some with red miso paste, because I didn’t have any of those tiny fishies. Thanks so much for the kind words. , […] is a concoction of vegetables and spices ranging from funky to spicy. Otherwise, feel free to scroll to the printable recipe that is available to you for the low-low price of nothing. I’ve put beets and cauliflower in it as well. “If needed, pour in some additional brine to keep all the vegetables submerged.”. Kimchi is traditionally made with Napa cabbage, so I don’t know whether regular cabbage will behave the same way during fermentation. This is my first try. Just made my 3rd batch, so easy to make. All of the guys who had been to Korea before were saying the whole country smelled and it was due to the kimchi. thank you so much for sharing and to all that added the other info!! What size canning jars are you using and how many does it take for this recipe? I used “regular” cabbage, collards (a local ‘southern’ staple green), parsnips instead of carrot or diakon radish, because of it being somewhere in between the two, and green onions. Yum. In Seoul, “mak kimchi” is referred to as “mat kimchi” or 맛김치. I want to learn how to make this and your steps seem simple but I am in Nigeria and there are things I can’t get here in my country. Most publications -digital or print- carry quite a few ads, and some more than others. 4 days into this and it was awesome. I do use a lot more fish sauce thought 1 1/2 cups which as you know is salty but is with about 18 lbs of cabbage.. Cabbage Japanese Udon With Mushroom-Soy Broth, Stir-Fried Mushrooms, and Cabbage (Vegan) Dried mushrooms are the secret to this intensely-flavored vegan broth, served with noodles. I know this is old post.. hope I get answer to my questions… Can I use Oyster sauce instead of fish sauce and WHY white miso? I’m about to try sauerkraut and will definitely try this if that works but not sure where to get Korean chilli powder. Scott. 1) I have never made it with fresh peppers. It is also available very inexpensively at Asian markets, at some better stocked grocery stores, and online (Amazon and others). There is, of course, also sodium in the miso and fish sauce. Note: if using shrimp, put those in last so they do not overcook. Thanks for taking the time to rate the recipe and let me know you like it, Robert! . Thanks again for the quick response! Saying 3 – 8 lbs of cabbage is quite a spread. I really like your recipe. Hi Roberta- That is exactly what you should be doing. Best of luck! I just ordered the Korean chili flakes that you recommended. Not like Aunt Jemima pancakes or flapjacks, but savoury, crispy-edged, kimchi-studded, pan-fried, snack cakes that convert even die-hard kimchi skeptics. COol! Hey Chad- There isn’t a hard and fast quantity, you’re not blind. Thanks so much for checking back in, Mindy! -Seoul National University conducted a study and claimed that chickens infected with the H5N1 virus, also called avian flu, recovered after eating food containing the same cultured bacteria found in kimchi. I have a couple comments and a concern. You can use it, but it won’t be a “traditional” kimchi texture or taste. I’m sorry that you’re offended by it. You state: “If needed, pour some additional brine to keep the vegetables submerged….” However, the recipe never mentions to pour brine over the vegetables once they are in the canning jars. I am going to try making Kimchi for the first time ever. Can u give me information where I can buy store which location I live North Carolina near high point nc Thank u Audrey Gadson, Who would eat 1894 mg of sodium. You could also not fill your container all the way to the top to avoid spillage…just a thought…. Hi Kris- I think that would be tasty for a quick kimchi, but I don’t think it would hold up structurally as well as the Napa cabbage for long term Kimchi-ing. Hi Andee- You could simply grate an apple or pear into a bowl and either include the pulp or squeeze the juice and use the juice only. I’m shocked, honestly. So very easy to follow and tastes great!!!❤️. Has this happened to you before? Can I substitute something like a low sodium soy? Thanks in advance for your considered reply. That’s got to be wicked hot if you used cayenne in equal parts. Do you think I have a problem? The three things I did that were problematic: 1. So far I’ve only had one version of Kimchi that I really liked, but I can’t remember the name of it and I’ve tried making it twice, but it’s not quite to my taste, so I’ll try making this recipe and seeing if it fits the bill. . Another fast and light recipe to try (especially during the warmer months) is kimchi bibim gooksu (noodles). I speak Korean, but am not a native and only lived over there for a couple years. Pour some brine over it. Would this work with regular cabbage? Is the chili paste combo wet enough to keep the cabbage submerged? One of the most easily found ingredients is Cayenne pepper whether it is flakes or its ground form. It will, necessarily, change the end product, but it should still be tasty. Thanks so much for taking the time to rate the recipe and let me know you like it! Happy Kimchi-ing. They also come pre-sliced and frozen, but you need to soak those first). They are basically sauerkraut recipes with fish sauce and hot pepper. And while mine may not be perfectly authentic, I promise it’s tasty. I cut the napa too small because in most commercial kimchi I find some of the stem pieces too big. If I could make one suggestion, I think placing a picture of the cabbage with the core removed directly after where you write about it could be helpful. I initially started making this after a gnarly course of antibiotics (dog bite) and now I am a full addict. Thanks for putting out this great info and amazing pictures! Second, Korean chile powder is not cayenne pepper. It doesn’t have to be swimming in water, just covered. Can I use Vidalia or red onion instead of green? Thai Fish Sauce - 24 oz. If you click “print recipe” everything you need is right there. There was in the fermenter, sort of, but when I transferred it to jars there’s no liquid to sit under and I’m concerned it’ll go bad. One little jar of kimchi costs five dollars if you can find it. I didn’t have jars I put in tuperwhere is that ok. I think I used more napa cabage than the recipe called for because it made four quarts. Copyright ©2020, Foodie With Family. Hi! Hi LMM, I will have to make more in a month. Could you please clarify? The rim is pretty crucial here, because as the kimchi ferments at room temperature (and more slowly but still actively in the refrigerator) it will bubble up and may release a little juice over the edge of the jars. It doesn’t really make it ‘fishy’… it just adds that certain somethingsomething! Am I crazy and can’t see it? It might work. I understand the confusion, but yes, you keep those other ingredients the same. I hear you want distilled or spring water to allow the natural fermentation process to work correctly. Hi Clara- I’d say you can screw it on a little more tightly, but I still wouldn’t cinch it shut as tightly as possible. Hello, this looks like a wonderful recipe I cannot wait to try. In fact, I have a few extra jars of the sauce in my garage, fermenting. It sounds so simple and delicious. I started a new batch today and using the carrots and a fresh apple and squeezed orange in the paste. Let me know what you think! Hi Sunni- Please note that this is not the total amount of sodium that ends in the final product. Will be making this soon! You can certainly pack less into a jar to leave room, but you do need to pack it. Thanks for telling me the great additions you made to it and for the wonderful rating! What would you recommend to make this more spicy hot? So I put it in the fridge, but do you think it is ok? To address this issue, Tastessence has provided three main substitutes for fish sauce that allow you to … I just tried making kimchi using your recipe, and I totally love it ! I’ll try it with your substitutions sometime soon when I make it, though, because I am not vegan! Or a splash of liquid aminos, maybe? I’m going to add dried shrimp if I can find the tiny ones at my international market. Might have to try online. I used a true fermenting crock and did the batch as a whole. Put the brined cabbabe/carrots in a big, anti-reactive (glass, enamel, or stainless steel) bowl. . Not powder. Is there an alternative for them? I followed your recipe to a T – with one exception! Hi Stephanie- Can I ask what type and brand of salt you used when you first salted the cabbage and carrot mixture? When it was on the counter it did overflow as per your instructions. I have 3 days before I get to eat this! You also did the Claussen pickle knock off recipe too, right? I don’t see anything about that but I’ve always added the water and the cabbage mix? So now its in my fridge but I’ve already eaten a bunch of it at room temperature and its excellent. Hi Todd- I’m not sure. I do dump in a lot more fish sauce, and just a splash of juice (if I have it – if not I don’t add any). Hi Randy- I’m sorry you experienced crazy ad loading. and the pics are great! Deleting coins! Hi – I’m excited to try this recipe! we live in an area Slightly Outside America, and we can’t get things like kimchi in the stores here (good thing the mighty spamazon delivers, and serves gochugaru and miso and fish sauce and kelp). It also may have been 4 days instead of 3, I cant remember now but am wondering how the flavor changes as it ages? Much appreciated. I think you’ll be fine. . the red pepper linked from amazon was perfect, thank you, it really makes it taste like kimchi from a restaurant or store. Thank you so much! Super easy to make and delicious! I would absolutely put the unsweetened fruit juice in there. Thanks for the great recipe. You have some scientific backing for that? Used a whole Chinese cabbage head from our garden for it and can’t wait to try other veggies! Lob your cabbages in half lengthwise. Thank you, Kathy! . I made it and it’s delicious! PLEASE HELP!!! Sandy, H Sandy- Let’s see if I can help you out with your questions. today I used 4lb baby cucumber and ~1lb bean sprouts. PS – I would add a picture if I could. There should be an option to report ads that are intrusive right beneath each ad. Enjoy! I think the difference is simply trying to find an English way to spell the sound that Koreans make. Where does the apple or pear juice come in? I think you’re going to have some fun playing around and finding what combination you love best. In NYC we have many varieties of locally made kimchi. I mix it with precut slaw mix for an awesome kimchi slaw. Red Boat Fish Sauce, if you can find it, is one of the best brands you can buy. Sauté in approximately 1 Tbsp sesame oil (I like to sauté with some pancetta or regular thickly sliced bacon). The next day she was working. You got there before I could. Thank you in advance and hope I get some answers! 1 pineapple went into the pepper paste and people will still not stop raving about it. Obliterate and smash it all into a lovely, red, fabulous smelling paste. May I add to cabbage/carrot mixture? The brine is basically to pour over the top in small quantities just to keep everything submerged. It seems it just ran out of steam! But a friend corrected me, you can’t use tap water (I didn’t understand that non-chlorinated water means it had to be distilled). will that cause harmful bacteria to build while it sits on the counter? I tasted it this morning and it’s delicious as always, so thanks!! Hi, this recipe looka great, thanks for sharing. Late husband served 3 yrs in Korea, loved authentic asian food including kimchi, I enjoy it but milder Here’s my Korean two cents. Theirs was called Crab Stew. Is it possible I did not add enough juice? Instructions Sterilize: Wash your hands well before every time you touch the ingredients. Thanks for the sauce recipe. I got my red pepper powder at the Korean food store today! Lol. I think I’d reduce it a smidge if trying it. It’s just 4 tablespoons of salt to a quart of water, stirred to dissolve. So “mat” or “mak”…it is the same thing. I believe this recipe to be ‘out of the park’. Hi, i dont have the korean chili powder but i do have the gojuchang (korean chili paste) would that do? It’s easiest to use the pan and not worry about your Easy, Fast Kimchi recipe {Mak Kimchi} bubbling over onto your counters. I think that’s fine, Suzanne! Miso isnt korean but japanese. Thanks for taking the time to rate the recipe and let me know you love it. I use 1/4 cup salt instead of 1/2 cup though, and it is to my preferred taste.