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Hey guys whats up? Danny from Danny Mac's Kitchen
Good to see you as always Today I'm taking you half way around
the world with me to Korea Where we are going to learn how to make
a side dish that they have been making there for thousands of years
It's called Kimchi, it's a fermented food As a way of preservation they didn't
have refrigeration back then I had this dish for the first time
exactly when, 15 or 16 years old I'm not really sure, I was at a
restaurant in the city first time at a traditional Korean place
It was really cool We all sat down
The server started bringing all of these small dishes of little awesome amounts of
food but just like tastings you know
So I'm tasting, I'm tasting, and I try everything and I fell in love with this one dish
Kimchi, it was crispy, it was bold It was spicy which I absolutely love
Absolutely amazing and I'm so stoked to show you guys how to make it
Let's get started We're working with lots of cool stuff today
I got 6 pounds of nappa cabbage I'm using non-chlorinated water
1 cup of salt Pound and a half roughly, Daikon Radish
1 green apple 10-12 baby carrots
2 bunches of scallions chopped 4 ounces of ginger chopped
1 whole head of garlic peeled 1 and a half cups hot Korean Chili flakes
2 teaspoons of minced red pepper and 1 tablespoon of sugar
So to make the kimchi we're working with this fine head of nappa cabbage
that I have here Quick note though
If you don't have something like this in your super market you can use
green cabbage, I would suggest You can use like a savoy cabbage
any kind of cabbage that's not too rigid or too hard, like I wouldn't use like a red
cabbage So do the best that you can
with what you have Let's begin by cutting it up
Cut the base off Begin stacking the leaves
One on top of another About like, I don't know
4 or 5 at a time, let's do like 4 for now that's cool
Turn them over I like bite sized pieces with my Kimchi
It's just a lot easier to eat I like to use chopstick when I eat this
So we're going to make nice bite sized pieces Cut it roughly about an inch apart
Turn it around Just like that
Perfect sized pieces is what you're looking for
nothing really bigger than that So we are good and chopped I know
it looks like a lot of cabbage don't flip out, it's not, you're going to see
what's going to happen 1 cup of salt divided equally
in both bowls Don't flip out about the salt either
because we're going to wash it off but this is really going to help the cabbage
to shrink and release a lot of it's water I'm going to add roughly a cup
of water to each bowl And with your extremely clean hands I want
you to just get it mixed in there Get that salt on every piece
of leaf that you can This is really going to shrink down by half
After this we're going to allow this to sit for about an hour, every 20 minutes though
intermittenly we're going to come back and we're going to give it another good tossing
So part 1 is done, the cabbage part is done This is part 2 we're making the red chili
paste Get yourself a food processor
The garlic, the ginger, process them until they are a paste
Or get them on the floor like I am (lol) In a larger bowl or measuring cup
remove the garlic and the ginger I was at the Korean market today
This is where I got my chili flakes that you are about to see
This is the Korean hot chili flakes Very, very, inexpensive if you don't
have a Korean market by you, you can definitely buy this online
Um, this actually isn't that spicy I'm still going to use quite a bit
because I need quite a bit of paste So that's a cup and a half
I like my Kimchi extremely fiery and spicy so my nose runs so I went
ahead and I milled crushed red pepper which is not a traditional ingredient
but doesn't have to be, it's a variation on a theme
I'm going to add that to it and just to cut it I'm going
to add a little bit of sugar about a tablespoon
Just start adding your non-chlorinated water little by little until you form a paste
Really work it in there Add a tiny bit more water
You don't want it too wet This is going to be deliscious and spicy!
I can't wait, it's definitely 1 of my faves and I hope it's going to be 1 of your favorites
too! So as you all can see
We've already decreased in size Give it another mixing it's been 20 minutes
You can see a lot of water is already coming out of the cabbage
You're going to repeat this process 2 more times for a total of 3
for about an hour in total and we're pretty much
ready to go after that We've been sitting for about an hour
been tossing them every 20 minutes or so As you can see, look at all the
liquid that's come out This is water and lactic acid
Strain both of these in the sink with a collander, I'm going to rinse
with cold water, I'm going to strain I'm going to rinse with cold water
I'm going to strain I'm really going to push that water out
Getting all of the salt out of here You don't want your product to be
super, super, salty So all we really have to do now is
cut up the last of the vegetables So you got your daikon radish here
go ahead quarter it quarter the other side
and just cut them into bite sized pieces Pieces just like this size, perfect
Set those aside, bring on the carrots Really just quarter these too
Keep them match stick sized All bite sized pieces
Just like we want So the last of the veg have been cut, super
So this guy was hiding in the background Let's cut him up real quick
I forgot about him bite sized pieces will suffice perfectly
to add a nice little sweetness to it All we have to do now is
put everything together Very importantly get yourself some gloves
or your hands are going to be all stained If you touch your face your going to burn
It's not going to be fun Mix everything in
Looks amazing Look at that! Yeah!
We're just going to put all of our paste in here, look at that rich color
Really massage it in Get it in there
Really work it in there If feels kinda cool too (chuckles)
Alright, I'm psyched, whatever! (lol) Yeah, this looks amazing! Wow!
I can't wait Have your jar ready because
we are pretty much done So before we go any further
Now is the time to give a little taste test make sure you don't want to add anything
See how spicy it is for you, maybe make it spicier
Mm! Oh yeah! It's pretty spicy (laughs) But that's exactly what I want
Mm! Let's just pack it in there
I have quite a bit, I'm probably going to even need another jar
which is fine by me! I don't have on sterilized right now so
I'll just fill up this one for now We're really going to pack it in
We want all the juices to come up More juices are going to form too
as the fermentation process kicks in and really push it in there
Pack it in as good as you can You can see all the fluid
coming up on the side We're just about done
So round 2, I just finished making my jar It looks amazing, I failed to mention though
earlier that a big part of making kimchi is using fish sauce
Which is a Korean fermented sauce made from fermented anchovy
Brian want's his batch with this he insisted, put a gun to my head
so I'm putting it in, I omitted it out of my batch because I don't really
care for it, it's very salty so we're only going to use a tiny, tiny, amount
If you happen to be a vegetarian and you don't want to use this product
you can put in just a tiny bit of soy sauce if you like
So we're only going to put in really, that's it, all you need
Very high sodium but it does add you know a definite degree of flavor
so let's mix that in there Let's fill up our second jar
I still can't believe that this batched produced so much
It's just unbelievable I really didn't think it was make this much
Really get those juices coming up the side So let's package these guys up
We have our airlocks, we have 2 different kinds
This is an S lock hence the shape of the S
Put a little bit of water in here the water prevents oxygen from getting
in and allows gas to be released creating an airtight environment
This is a 3 piece lock serves exactly the same function
put a little water in there creates a barrier from the oxygen on the outside
but still allows gas to be released from the inside
creating an airtight barrier So, now what to do?
I'm going to ferment these at room temperature in a dark spot in my apartment
I'm just going to put them in the corner for about 2 days, I'm going to come back
see how we're looking the gasses and the juices are really going
to get flowing, the fermentation
process is going to get going I'm going to say about 3 days
3 to 4 days it will be ready but I'm going to check back in 2
and I'm going to check back with you Also I wanted to mention that you don't
have to use an airlock, you can have just a regular top, however you have to burp them
You have to release the air because the glass can actually explode and
you certainly don't want that because it's a mess, plus I'm not
home a lot during the day so this is the perfect thing for me
Also if you want you can do this in the refrigerator, however the fermentation
process is going to take that much longer Which is fine if you're not in a rush
I'm in a rush because I can't wait to eat this
So I'm going to check back with you guys in 2 days
Wish me luck! Ok so we're looking at 48 hours
here, exactly 2 days and the kimchi here is definitely making quite a mess
that's why I mentioned that you should put a plate underneath it because of the potential
of this happening, which it has and I'm glad it didn't go all over my floor because
I'd be pretty pissed off So let me just lift this and see if we can
Yeah, see all those bubbles coming up? Oh yeah! This is going to be amazing!
Give it a little shake, Yeah you can see them Totally, oh and it smells so good too
because I can smell it through the airlock Your fermenting rates are going to vary
depending on the temperature of your home or apartment or where ever you are
The cooler it is the longer it's going to take to ferment
So for me it was 48 hours if you're in a cooler environment
it could take 3 days it could take 4 days, you really have to
see and eye it but this looks pretty amazing
We're going to open this bad boy up and give it a taste
So let's see what we have in store So now the important part
The taste test! Dun dunna!!
Let's see It's been a long 2 days
I'll tell ya that Oops!
Mm my god! Wow!
So worth the wait...mmm Oh my god what a treat
I am so excited my mouth is not knowing what to do right now
because there are so many different flavors going on
between the hot and the sweet I just tried part of the apple by the way
Oh my god! It has taken on this crazy extra sweetness, boldness, I don't
even have words to describe it Amazing, amazing it's going to
be gone in like 4 days that whole big jar, 4 days, gauranteed I'm going
to eat it every single day but it's easy enough to make where I can
just throw it in the corner and just keep it going, also it's loaded
with probiotics which are so good for you I really hope you guys try this recipe
It's fun, it's adventerous, it's different You gotta break things up once in a while
Til next time, Danny from Danny Mac's Kitchen Good seeing ya!