How to Make Kimchi: Spicy Lacto-Fermentation!
This Video is from the Youtube channel: “Hoocho”.
Hoocho shows us How to Make Kimchi
INGREDIENTS
2 medium head chinese cabbage
1/2 cup iodine-free sea salt or kosher salt
Water, preferably distilled or filtered
2 Tablespoon grated garlic (5 to 6 cloves)
1 Tablespoon grated peeled fresh ginger
2 teaspoon granulated sugar
4 tablepoons fish sauce
1 to 5 tablespoons Korean red pepper flakes (gochugaru) (depends on spice wanted)
5 medium Carrots chopped into matchsticks
4 medium spring onion, trimmed and cut into 1-inch pieces
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Hoochos explores the worlds of Hydroponics, Aquaponics, Permaculture, Homesteading, Fermentation, Technology and DIY Builds to look at the world through a larger lens that can incorporate the best of everything into a rich and rewarding lifestyle.
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Happy Hydroponicing!
Probably won’t follow with the recipe, Just too much of a lazy bum and will just buy factory made kimchi.
Keep it up!
Time to grow cabbage!
Enjoyed the video. I like kimchi, I ate it every day while working in South Korea for a couple of weeks. Typically it wasn’t fancy, quite basic, but tasty. The ones I tried in the UK supermarket were nothing like the real thing and they add all sorts of extra ingredients to make it “deluxe”. My local market has homemade kimchi however that fizzes on your tongue and is amazing, so been thinking of trying to make it myself!
Good idea from growing food to now preserving tthem. Would be good to see other methods of preserving food.
All fermented foods are loaded with antioxidants, probiotics and loads of beneficial microbes the best among them are the cruciferous based like kimchi, sauerkraut, but I also like a combination of turnips, cauliflower and a head of beetroot for colour. Amazing. And btw the fermentation takes the gas away. Sure way to beat all gastrointestinal problems including H pylori bacteria and other pathogens. Thank you for this amazing video
🔥🔥🔥🔥
Love making kimchi! Great stuff.
I’ve been experimenting with this for years. I came up with my own technique which doesn’t follow any recipe. For example, I found that adding the spices after the cabage fermentation allow much more control, freshness and colors. For mold prevention, I use the plastic film method: I cover the whole surface with stretch film transparent (whatever the name, you know what I mean) and fill the rest with water so there is 100% contact and no air. I watch everyday for mold and remove/clean the parts at the slightest suspicion.
Didn’t know you had a second channel, heading over to look. You should put a link to it in your channel description for this channel so people can find it easier.
Will do 😊
Kimchos 🎉
@@blackswansystem Hoochi
Since brewing tea for my plants made me learn a bit about fermentation – and beer although i’m “allergic”, i wanted to try to make Kimchi a few years ago but some friends discouraged me then i forgot. Thank you for remembering it to me!
나는 한국 사람입니다. 양념에 고추가루+멸치액젓+마늘갈은것+양파갈은것 넣어보세요.