Learn how to make delicious homemade kimchi with this easy step-by-step tutorial on YouTube

How to make kimchi youtube

Kimchi is a traditional Korean dish that has gained popularity all over the world. Made with a variety of vegetables and seasonings, kimchi is known for its tangy, spicy, and umami flavors. In this article, we will guide you through the process of making kimchi YouTube-style, so you can easily follow along with a video tutorial.

First, gather all the ingredients you will need for the kimchi. This includes Napa cabbage, sea salt, radishes, scallions, garlic, ginger, Korean red pepper powder (gochugaru), fish sauce or soy sauce (for a vegan version), and a few other optional ingredients like tofu, shrimp, or pork. It’s important to have all the ingredients prepared and ready to use, as kimchi making can be a fast-paced process.

Next, you will need to salt the cabbage to prepare it for fermentation. Cut the cabbage into bite-sized pieces and place them in a large bowl. Sprinkle a generous amount of sea salt onto the cabbage and mix it well, ensuring that every leaf is coated. Let the cabbage stand for about 2 hours, flipping it every 30 minutes to evenly distribute the salt and draw out the moisture. This step is crucial in achieving the right texture and flavor for your kimchi.

While the cabbage is salting, you can prepare the marinade for the kimchi. In a blender or food processor, combine the garlic, ginger, scallions, fish sauce or soy sauce, Korean red pepper powder, and any additional spices or flavors you desire. Blend until smooth and well combined. This marinade will be used to flavor the kimchi and give it its signature spicy kick.

After the cabbage has stood for 2 hours, rinse it under cold water to remove the excess salt. Squeeze out any remaining moisture and transfer the cabbage to a large mixing bowl. Add the marinade to the cabbage and mix it well, ensuring that every piece is coated. You can also add in any optional ingredients at this point, such as tofu, shrimp, or pork. Toss everything together until well combined.

Once everything is mixed, pack the kimchi into a clean jar or container, pressing it down to remove any air pockets. Seal the jar tightly and let it stand at room temperature for 1 to 2 days to allow the fermentation process to take place. Keep an eye on the jar during this time, as it may release gases and contents may overflow. Place a tray or plate underneath to catch any spillage.

After 1 to 2 days, transfer the kimchi to the refrigerator to slow down the fermentation process. This will also help to develop the flavors over time. Kimchi can be eaten immediately, but it is best to let it ferment for at least a week for optimal taste. The longer you let it stand, the more tangy and flavorful it will become.

Now that you know the basic directions for making kimchi YouTube-style, you can find a video tutorial to follow along with. There are many great resources and channels on the platform that can guide you through the process step by step. Whether you’re new to kimchi making or have been a fan for years, making kimchi at home is a fun and rewarding experience that you can share with friends and family.

So, gather your ingredients, find a tutorial that suits your taste and dietary preferences, and get ready to make your own delicious kimchi. With a few simple steps and some patience, you’ll have a flavorful and satisfying dish that can be enjoyed on its own or used in a variety of recipes. Happy cooking!

Restaurant with food truck in Dauphin County to close

A popular restaurant in Dauphin County that has been serving delicious meals for years is closing its doors. Friends and food enthusiasts alike are saddened by the news, as they have always enjoyed the restaurant’s unique offerings.

The restaurant, known for its food truck as well, has been a go-to place for those looking for a quick and tasty meal. Customers would flock to the food truck for directions to the restaurant, eager to taste their famous dishes.

One of the factors that made the restaurant stand out was its spicy kimchi stew, a flavorful bowl of tofu, meats, and vegetables. The kimchi was always made in-house, using a recipe passed down through generations. The restaurant’s secret marinade, rich in garlic and saeujeot (salted shrimp), gave the kimchi its distinct taste.

Not only did the restaurant cater to meat lovers, but it also had options for vegans. Their sundubu, a spicy tofu stew, was a hit among those following a plant-based diet.

It is important to note that the restaurant’s decision to close is not due to a lack of customers or poor reviews. On the contrary, the restaurant had a loyal following and received rave reviews on social media platforms.

The owners have stated that the closure is due to a change in direction. They feel that it is time to explore new opportunities and ventures. While the news of the restaurant’s closure is sad, customers can take comfort in knowing that the food truck will still be operating.

So, for those who have yet to experience the restaurant’s incredible flavors, be sure to catch the food truck in action. You won’t want to miss out on their famous kimchi and other delectable dishes.

Table of Contents

1. Introduction

2. Ingredients

3. Directions

4. Tips and Tricks

5. Variations

6. Conclusion



To make this kimchi recipe, you’ll need the following ingredients:

  • 1 medium napa cabbage
  • 1/4 cup sea salt
  • 1 tablespoon grated garlic
  • 1 teaspoon grated ginger
  • 1 teaspoon sugar
  • 3 tablespoons fish sauce or saeujeot (salted shrimp)
  • 2 tablespoons gochugaru (Korean red pepper powder)
  • 4 green onions, sliced
  • 1 small carrot, julienned

Here’s a step-by-step guide on how to make kimchi:

  1. Begin by cutting the napa cabbage in half lengthwise, and then cut the halves into quarters.
  2. In a large bowl, dissolve the sea salt in water. Submerge the cabbage quarters in the salty water and leave them to soak for about 2 hours, turning them occasionally.
  3. While the cabbage is soaking, prepare the kimchi paste. In a separate bowl, mix together the grated garlic, grated ginger, sugar, fish sauce or salted shrimp, gochugaru, sliced green onions, and julienned carrot. This will be your kimchi marinade.
  4. Once the cabbage has been soaked, rinse it thoroughly under cold water to remove excess salt. Drain well.
  5. Gently squeeze out any excess water from the cabbage and place it back in the large bowl. Using your hands, rub the kimchi marinade onto each cabbage leaf, making sure to coat them well.
  6. Transfer the kimchi into a clean jar or airtight container. It’s important to leave some headspace as the kimchi will release gases as it ferments. Close the jar or container tightly.
  7. Let the kimchi stand at room temperature for 1 to 2 days to allow it to ferment. You may notice some bubbles forming, which is a sign that fermentation is happening.
  8. After 1 to 2 days, taste the kimchi. If it’s reached your desired level of fermentation, you can move it to the refrigerator where it will continue to ferment slowly. Kimchi can be kept in the refrigerator for months, and it will become more sour as it ages.

Kimchi is a versatile food that can be enjoyed in many ways. It’s commonly used in traditional Korean dishes like kimchi stew (kimchi jjigae) or kimchi fried rice. You can also use it as a topping for burgers, hot dogs, tacos, and more. The possibilities are endless!

Whether you’re a seasoned kimchi maker or just starting out, this recipe is a great choice. It’s easy to follow and delivers spicy and flavorful kimchi that will impress your family and friends. So go ahead and give it a try!

The tofu

The tofu

Tofu is an important ingredient in making sundubu jjigae, a spicy Korean tofu stew. In this vegan recipe, you will need some firm tofu, preferably organic and non-GMO. Tofu is made from soy milk, which is curdled and pressed into a solid block. It is a versatile food that can be used as a substitute for meats or added to various dishes.

To make sundubu jjigae, start by preparing the marinade. In a bowl, mix together soy sauce, minced garlic, minced ginger, sesame oil, and gochugaru (Korean red pepper powder). This marinade adds flavor to the tofu and makes it more absorbent.

Next, cut the tofu into small cubes or slices, depending on your preference. Then, heat a small amount of oil in a pot or a deep-sided skillet. Add the tofu and cook until it is lightly browned on all sides. Remove the tofu from the pot and set it aside.

In the same pot, add some more oil and sauté your choice of vegetables such as onions, mushrooms, and zucchini. Once the vegetables are cooked, add the marinade and stir well to combine. Then, pour in vegetable broth or water and bring it to a boil.

Once the broth is boiling, carefully add the tofu back into the pot. Simmer the stew for about 10 minutes, or until the tofu is heated through and the flavors have melded together. Some people like to add shrimp or pork to their sundubu jjigae, but this recipe is suitable for vegetarians and vegans.

Before serving, sprinkle some saeujeot (salted shrimp) and cayenne pepper onto the stew for an extra kick of flavor. You can also garnish it with green onions or cilantro.

Sundubu jjigae is typically served hot in a stone bowl, called a “dolsot.” The stone retains heat well, keeping the stew warm for a longer time. It is often accompanied by a side of rice and various banchan (side dishes).

If you don’t have a stone bowl, you can still enjoy this delicious dish in a regular bowl or a pot. The most important factors to consider when making sundubu jjigae are the quality of the tofu and the spiciness of the marinade.

You can find sundubu jjigae in many Korean restaurants, but it is also a popular dish made at home. It is a comforting and satisfying meal that is perfect for cold winter days or any time you crave a bowl of warm, spicy goodness.

Enjoy making sundubu jjigae with your friends and family, or impress your guests with this tasty Korean stew. It’s a great way to try something new and expand your culinary horizons!


Here are some sources you can refer to for more information on making kimchi:

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