Greetings my beautiful lovelies! It’s
Emmy. Welcome back! Today’s video is sponsored by Audible where you can find
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Take advantage of it; start listening; and yeah, thanks Audible. All right, today
I’m going to be making a much requested recipe for kimchi. Kimchi! I’ve been
making kimchi for years — it’s one of my most favorite fermented foods: kimchi is
a beautiful pickled cabbage that comes from Korea. It’s seasoned with lots of
garlic and chili powder and sometimes contains daikon, carrots, and other kind
of vegetables; but mostly, the most traditional ones, consists of cabbage –napa
cabbage. Today’s focus on kimchi is going to be making a small batch. If you’ve
never made kimchi before, this might be a little less daunting to you because
you’re just gonna use one head of napa cabbage. It’s not gonna take a lot of
space in your refrigerator. I’ve got basically one quart of kimchi right here.
And my original recipe is based on the queen of Korean cookery and that would
be Maangchi. I will put a link to her original recipes down below. I have made
some changes through the years — just based on my personal taste, and in terms
of what I can do in my kitchen. So the first thing we’re going to do is get ourselves one
napa cabbage. So we’re gonna give this a rinse, and then we’re going to cut it in
half; and then we’re gonna remove the core; then cut it in half again; and then
cut this whole quarter into about two inch pieces. Next we’re gonna take a
medium carrot and we’re going to peel it; and then we’re going to cut it into
little matchsticks. I like to use my mandolin because it makes perfect little
slices, but you certainly don’t need to, so you can just chop it thinly with a knife. Now
we’re going to take our prepared vegetables and put them into a large
basin; a sink; or, in my case, a large pot. I’m going to sprinkle that with a half
cup of kosher salt; and then we’re going to add water to cover
and then we’re gonna let this soak for an hour and a half to two hours because
we really want that saltwater to kind of penetrate into the cabbage. So while our
cabbage and carrots are soaking, we need to do two things: number one we need to
make a rice paste, and number two we need to make the love sauce which is the
flavorings that are gonna make the kimchi taste like kimchi. Let’s start
with the paste because we have to allow that to cool.
So one and a half tablespoons of glutinous rice flour, or mochiko flour;
and add a half cup of water. Before we add any heat, we want to whisk this
together and make sure there’s no lumps… and then heat this up on medium heat. Now,
towards the end of cooking we’re gonna add one tablespoon of sugar; and again
continue mixing this — we don’t want this to burn — until it’s nice and thick. It
should take about five minutes total for the paste to form. Another reason why I’m
focusing on the small batch is that I want this recipe to be accessible. So you
don’t need a food processor; you don’t need anything complicated; you just need
a grater. So we’re gonna take one small yellow onion; cut it in half; and grate it
on the fine tooth of a box grater; then we’re gonna take five cloves of peeled
garlic and either press them or mince them or grate them, whatever is easiest
for you. Then we’re gonna take a one-inch piece of fresh ginger and grate that as
well; a half of a ripe pear — peel it and grate that as well. Next we’re gonna take
the green parts of two green onions, and then we’re gonna add three tablespoons
of fish sauce; and then we’re gonna add a half a cup of Korean red pepper flakes — you
can’t substitute any other kind of red pepper flakes! You must use the Korean
style. So now we have our cast of characters — we are now going to combine
them together. After about two hours we’re going to
drain our cabbage and our carrots. I would recommend wearing some kind of
gloves — I’m just using disposable nitrile gloves — and combine the cabbage and the
carrots with our paste, really massage it; squeeze it; and get all that paste
well incorporated into the cabbage. When everything is coated in the paste,
we’re going to pack this very, very tightly into a nonreactive container. And
you pack it as tightly as you can into your vessel: really, really tightly. We
don’t want any air pockets, if we can avoid them. So then we’re going to put
the lid and the canning ring on top — and just turn it ever so slightly;
make sure there’s some room. So what we’ve created here is alive: this is a
living thing, and it’s going to ferment and bubble and create gases… If you
tighten it down really tightly you… your jar could explode, or crack, because
you’re forming gases here. So pressure can be built up. So make sure you don’t
put your lid on too tightly. And we’re gonna let this sit at room temperature
for 24 to 48 hours until we get a kimchi that’s nice and tangy. So while we’re
waiting for the kimchi to ferment, let me tell you a little bit more about Audible.
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Sandor Ellis Katz: a marvelous book if you’re at all curious about fermentation,
fermenting process, any of the background history of the art of fermentation…. It’s
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slash Emmy and take advantage of this great offer. Alrighty, let’s check on the
kimchi. So this is the point I’m at right now. And when you put your jars at room
temperature it is imperative that you put some kind of plate or tray
underneath your fermenting vessel because as you see much of the liquid
will kind of percolate upwards and overflow and you don’t want this, you
know, on your table, on your floor. This has, you know, fish sauce in it and
cabbage so…. My son actually came downstairs and was like “what is that smell?!
It smells like chicken poo.” I’m like: “Oh yeah, that’s the kimchi.” I didn’t say that,
but I’m like “Oh honey, don’t worry about it. Let’s go upstairs and play
Trouble.” And here is the canning lid. And as you can see, everything is kind
of puffed up. One of the tricks to keeping kimchi for a long time I find is
making sure that the vegetable pieces are submerged beneath the brine. So push
this down and try to get rid of some of those air bubbles — you see that? I’m
trying to get the kimchi to kind of be submerged underneath some of this brine.
If you watch my insta story you knew that I made this at one o’clock in the
morning. Everyone else was asleep and I was kimchi-ing. It was great!
Let’s give this a taste. Here we go. Itadakimasu! So, so good! Perfect level of seasoning: it’s not too salty; it’s a little bit fizzy; it’s got a great
tang; huge garlic punch; just wonderful! Absolutely beautiful — you’ve got these
great colors of orange and red…. So, so good! And kimchi is so versatile, too. It
adds this nice little bit of tangy punch to all kinds of dishes. I love making
fried rice with it; I love serving it with eggs; and, like all pickles, I really
like it served with something kind of fatty. If you’re having like a fatty
steak, something like kalbi, pickles like kimchi are wonderful. So, if you’ve never had
kimchi, try it! If you like it, make it, because it’s super fun to see the
process of this fermentation and it’s satisfying work to say “yes, I made this
bottle of kimchi.” And it makes really great gifts, you know, for those that love
kimchi. You’re like, “hey I brought over the kimchi.” Awesome!
Big thanks to Audible for sponsoring this video. Be sure to head over to, or text “emmy” to 500 and 500 to receive three months of
Audible for $6.95. And thank you guys so much for watching! I hope you
guys enjoyed that one; I hope you guys learned something; tune in for more
episodes of Fermented. Be sure to share this video with your friends; follow me
on social media; subscribe; like; and I shall see in the next one! Toodaloo! Take
care! Byeee! Kimchi, kimchi, kimchi. Kimchi, kimchi, kimchi….

100 thoughts on “My FAVORITE KIMCHI Recipe – A Small Batch DIY | FERMENTED

  1. There is a woman that is saying that cabbage salt and water can heal everything from cancer to making limbs grow, her name is jillian she calls it j juice. But she is not calling kimchi.she is claiming it can heal anything. This woman is a dangerous can you set the record straight. ๐Ÿ‘ ๐Ÿ‡จ๐Ÿ‡ฆ ๐Ÿ

  2. I usually make her quick kimchi because it's fast and easy, plus in the only one that eats it in my household

  3. 6:41 I always cut the bottoms off plastic cups and then cut small holes in the bottoms of them, so the vegetables can't fit through. That way they won't float to the top of the brine ๐Ÿ˜›

  4. You didn't rinse the cabbage after letting it sit in the salted water? I think Maangchi rinses it…it is not too salty? Great video, thanks for posting. I make Maangchi's but not as often because of the hugeness of it. Smaller batch makes sense.

  5. Kimchi Mac and Cheese is my favourite dish!! I've been using Maangchi's recipe for a few years now. This will be perfect to get a quick fix between batches.

  6. I made Maangchiโ€™s recipe a few times. I would have several half gallon jars going at a time. One year it had gotten so fermented that a jar scared the daylights out of me at like 2 in the morning. The lid popped off with such force that I was trying to scrap it off my 9 foot ceilings!! I think it smells wonderful but my husband canโ€™t stand the smell.

  7. Thank you for sharing a recipe for small batch. How long on the counter before itโ€™s ready to eat?

  8. Try a kimchi sandwich! I use plain ole white bread with some mayo on one side and a layer of yummy kimchi. Kimchi on a burger in place of pickles with a little smear of gochijung (red pepper paste) and mayo.

  9. Mmm mmm mmm. I love kimchi. This looks simple. I'm gonna try it. My stepson learned how to make it in Korea alongside Korean chefs. He makes a great kimchi. He also uses fermented shrimp, and turnip. It is out of this world.

  10. that seems awesome I'm going to try that I want to buy some I'm not going to make it yet but I'll try it I will buy some

  11. i love Maangchi, she has a kick butt Soy Sauce recipe too….i just ordered organic soybeans to give it a go, i'll have to try this too. thanks Emmy

  12. I made mine and waited 10 days before the sour taste… and it's oh boy….it tastes soooo good…I used cayenne powder by the way…

  13. Why am I seeing all these kimchi refrigerators? Is it supposed to be stored in a refrigerator after it's done? Kimchi is so tasty!

  14. Non Korean here (In case you're wondering)! Maangchi is the best! I love her book and her videos and all her hairstyles! I could listen to her all day…..

  15. Everytime I had kimchi, including kimchi ramen at a restaurant… It just tasted like really hot cabbage. ๐Ÿ™
    No complexity, no fermentation, it was as crunchy as fresh raw cabbage, and it made me develop kind of a hate for kimchi even though I tried to like it MANY times. I'm gonna try making it a home and seeing if it's any different..

  16. ;-; i couldnt find any of the korean red pepper flakes aah im so sad man.
    Instead, i used some really hot chilli flakes and soaked them in water and blended it.
    Im really not happy with how it turned out, but i hope it goes okay :โ€™)

  17. After 48 hour at room temp is it ready to eat? And do you refrigerate ever, or is this something that can stay out at room temp.thank you!
    Iโ€™m making my first kimchi today๐Ÿ˜Š

  18. tried making kimchi tonight for the first time. It's deceiving how much the cabbage shrinks and packs into jars! wish me luck ๐Ÿ™‚

  19. I have to say, you must have the best parents on the planet. You are so lively, interested, and above all… genuinely happy. In my experience, this is only achieved when children have exceptional parents. Good for you. Love your videos too…

  20. Made this today and the Korean red pepper flakes were a dark color red so it doesnt look quite the same but lets see if it tastes the same cant wait to try it tomorrow

  21. So, while I love fish sauce I sub half of it with low sodium soy sauce and I sub brown sugar for my white sugar. Green onions are a must as are ginger and garlic. When ready to eat drizzle with sesame oil and some sesame seeds. Fantastic teriyaki flavor with any seafood, pork or chicken.

  22. When I was in the Army, I was stationed in Korea! The Kimchi I had there was so much better than the product sold in supermarkets! It was eye watering, tongue searing goodness beyond belief! Iโ€™m really in love with this recipe ๐Ÿ‘Œ๐Ÿ‘๐Ÿ˜‹

  23. I'm growing cabbage right now and can't wait to make some kimchi. It's not Napa cabbage, but I'm sure it'll work out just as well.

  24. Once, I went down to the kitchen to have a bite of Kimchii. I came back up, and the smell of the Kimchii woke my wife out of a dead sleep.

  25. Thank you for making a smaller batch! I cannot eat 10 pounds like the other video lol. This is perfect and I love your explanations throughout.


  27. I've made maangchis recipe last year but I think I messed up the proportions (I made less than her) and it ended up kinda funky lol. but I'm gonna try this version and see if it works!! much excited

  28. emmy, i love watching your videos. always uplifting, interesting, and relaxing. thank you for making time to do youtube while being a mom!!

  29. That looks delicious Emmy can't wait to try it , I also have a lot of stomach issues and this is loaded with probiotics ๐Ÿ˜€

  30. i did enjoy the fact you can make an quickie kimchi…perfect for an apartment dweller….why not an larger container with an bubbler on top?…sterilize everything of course before fermentation…

  31. Iโ€™ve always wanted to do fermentation, but never was confident enough to do it. I might try this. Iโ€™d like to do sauerkraut also. I think Iโ€™ll get that book too!

  32. I did not use rice flour in my kimchi, and I let it ferment WAAAAYYY longer. In fact we never refrigerated it for the 4 years we ate it (we made a very big batch)

    Personally, I don't consider any ferment "done" until it stops producing gasses. You want to be sure the lactobacillus (good bacteria) win out over the baddies.

    Also, the longer it goes the more depth and complexity of flavor develops.

  33. I made kimchi once and I substituted the red pepper flakes for minced chilli because Google told me it was basically the same thing. I didn't change the amount either. Big mistake. It was fine at first, but after about a week the chilli intensified and was too hot to consume. I love kimchi, I might try your recipe, and only use the red pepper flakes.

  34. Hahaha, her accent went kinda Southern when she said "Ah've been makin' Kimchi for yeeears, it's wuhn of mah fayv-rit foods". Can't say I've ever heard that before!

  35. Great job! I love kimchi and I make my from Maangchiโ€™s cookbook. Oh yes love the crunchy sound lol ๐Ÿ˜‚. ๐Ÿ‘ฉโ€๐Ÿณ๐Ÿ‘๐Ÿป๐Ÿ’ƒ๐Ÿผ๐Ÿ™‹โ€โ™€๏ธ๐Ÿถโค๏ธ๐Ÿถ

  36. I just made this! I had a taste before starting fermentation and it was good even then! can wait to taste it when it's ready!

  37. Why does a video need to be sponsored by anybody? Just post your video if you think you have something important to say. Why seek sponsorships?

  38. looks wonderful. Maangchi has a few different recipes. I see some Korean's say that sugar use was not traditional, but I also just read a book by the founder of Mother in Law's kimchi that said absolutely use sugar or it can get bitter. I know families all have varying recipes, but did traditional people have access to crystallized sugar? I know the pear or apple also acts to feed the bacteria, but I can't seem to find a real good answer about the use of sugar in kimchi.

  39. Kim Chi on biscuits and sausage gravy!!! Yummo!

    I'm a total west coast US woman who tried kim chi for the first time at a Japanese friend's home. I was hooked instantly. It was bought from an Asian market in the city , too far to shop very often (I live in a small town of less than 10,000). It was expensive, too. I decided it was something I had to have so I found a recipe. Surprisingly, I only had to buy the fresh vegetables and the Korean chili (gochugaru?) – I had everything else on hand. It came out fabulous! I have been making kim chi for about 10 years now. My recipe uses 2 heads of Napa cabbage and that can make a lot. It is usually between 5-8 pint jars or even more. I am the only one in the house that likes it so I usually have extra to share. Once my jars begin to ferment, I drive around town playing *Kim Chi Fairy*, giving jars to those friends I know love this tasty treat.

  40. Thank you so much for sharing I did a small batch for the very first time following your recipe play pause play pause ๐Ÿ˜ and I was very satisfied with the results the taste and the spicy again thanks! Blessings ๐Ÿ‘‹

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