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Unveiling the Art of Homemade Kimchi!

Join me in Pab's Kitchen as we craft the perfect 4 kg batch of homemade Kimchi! From salting napa cabbage to creating a savory porridge base and blending a mouthwatering paste of garlic, ginger, and Korean spices, this recipe is a culinary masterpiece. Discover the art of layering vibrant vegetables and fermenting our creation for two nights to achieve its signature tangy flavor. Subscribe for more delicious recipes and enjoy the exquisite flavors of homemade Kimchi with Pab's Kitchen!


For 4 kg Kimchi

For salting cabbage

300kg napa cabbage

150g sea salt or kosher

For making porridge

2 cups water

2 tbsp sweet rice flour (glutinous rice flour or All-purpose flour)

2 tbsp brown or white sugar


200g Korean radish matchsticks or daikon radish

100g carrot matchsticks

100g green onion chopped

100g chopped Asian chives, optional (substitute with 3 to 4 green onions chopped)

Seasoning and spices

20 to 25 garlic cloves blended

1 tbsp ginger blended

200g or one medium onion blended

¼ cup of  fermented salted shrimp with its brine

2 cups korean red pepper flakes or to your taste

½ cup fish sauce

Hi everyone, 

Today we are going to make Kimchi. Kimchi is one of my favorite Korean side dishes and I have been making it for 3 years so I thought this is the right time to share this amazing recipe. It is going to be one of the best Kimchi that you will make at home. So let's start.

This is napa cabbage. I have about 3KG here. Good cabbages will have lots of green parts that are leaves, fresh, smooth and shiny looking. 

Cut it in half this way and tear it apart gently. This is a huge part so give a slit cut here and again tear it apart. Now, here, give another cut and trim off the cabbage core that stands out, like this. Like this, prepare all the cabbages.  

Now, we need to add salt. Before salting we need to soak in cold water because soaked leaves absorb salt easily. 

160 grams of sea salt. Now, we are going to sprinkle each cabbage leaf between the leaves like this. Stem part we use more salt.

Now, keep it like this for 2 hours, in between every 30 minutes let's turn it over so evenly salted the cabbage. Let’s keep it aside and we’ll go to the next step. 

Next step is, we make porridge or you can call it kimchi base. This is a very important part of making delicious Kimchi. For this we need 2 cups of water and 2 tablespoons of glutinous sweet rice flour. If you don’t have this just use all-purpose flour. 

Mix well and then on medium heat we let it boil, keep stirring. Now it has started to boil. It took about 7 minutes. Brown or white sugar 2 tablespoons. Let’s mix, very beautiful, shiny, thin and soupy, very good kimchi base. Remove from the heat and let it cold down thoroughly.

Let's turn over the cabbage for the first time. You see the bottom? You will see the salty water. Let’s ladle it over on the cabbage if you like. We can already see a little softness. Now we let it sit for 30 more minutes. 

In the meantime, let's prepare vegetables. 100 grams of Carrot to make it colorful. I already washed and peeled this. Now, we chop it up into strips. This is 200 grams of Daikon radish. I already peeled and washed, now I’m going to chop it up into matchsticks. Radish makes the Kimchi paste special and very tasty.  

This is 100 grams of green onion and it is available almost everywhere and very important for Kimchi.

Thi s is 100 grams of asin chive if you can’t find it in your area. Use 3, 4 more green onions instead, so the Asian chives can be optional. A lot of vegetables go into the Kimchi paste.

Let’s turn over the cabbage again. We see more salty water I like to pour over on the cabbages. The cabbages are getting soft and weak. Again let it sit for 30 more minutes. Next, let’s make it pure of a lot of Garlic, Ginger and Onion. 

This is half a cup of Garlic, around 20 to 25 cloves. 1 tbsp of Ginger and around 200 grams of Onion.

In this basin I’m going to make Kimchi paste. The porridge,  minced garlic ,ginger and onion, Half a cup of fish sauce, a quarter cup of fermented salted shrimp with its juice. First squeeze the juice. And then we need to mince this up. Smells so good. Now, before we put in hot pepper flakes I like to mix this up. 

Hot pepper flakes, how much to use depends on you. You can use 1 cup for the mild version or 1.5 cups for medium spicy version. I like the spicy version using 2 full cups. 

Umm, so tasty and delicious. This is a very good Kimchi paste. Let's turn it over again. Now, let it sit for the final 30 minutes. 

Meanwhile, time to mix vegetables in the Kimchi paste. 

It looks so good and it makes me very excited already. Look at the color? Radish has a lot of water, later it will become a bit thinner. Let's keep it a side and finally let's turn it over. 

Totally 2 hours we salt the cabbage, and it looks good and very nice. Now it's time to wash.

At least wash 3 times with clean water, each time pour out the water and wash it again with new water.

Now is the final washing, let’s split the slit we made earlier. Like this.

We need to drain the water really well. Looks good!

Let’s mix the Kimchi paste. This looks beautiful and already a bit thinner than before. So good.

This is the container I’m using to keep Kimchi. The container to keep the Kimchi must be airtight.

Now, time to make Kimchi. We are going to put all this paste in the cabbage between the leaves. I'd like to scrap all the paste from this spoon. 

 I use my bare hands to make Kimchi. If you are a beginner then use disposable plastic or rubber gloves to avoid burning feelings later. 

OK, this kimchi paste goes between the leaves. 

Everytime you put this in the container, press it down to remove the excess air and stop the air to inter between the kimchi.

When I made kimchi for the first 3 years ago I thought it was a lot of work and nervous about the process and the ingredients I was using but I kept making so it got better and better. Now I can say I can make really delicious authentic Kimchi and I find it fun to make it, and I enjoy it a lot.

All the Kimchi is here in the container now. Press down as much as you can before the lid is on. It looks so good. If you like you can start to eat already. But this time I’ll let it ferment.

So now I’m going to keep this here for 2 nights. I mean the day after tomorrow I’m going show you.

Hi everyone, welcome back!

I let it sit for 2 nights. Look at this juice? Smells so good and sour. It fermented well. How do you know the kimchi is ripe?  When you press down the Kimchi the bubbles appear on the surface like this. And smells sour and delicious.

And then when the Kimchi starts to ferment, press down until all the Kimchi submerged in the Kimchi juice. 

 I’m going to taste it. into bite sized pieces. And roasted sesame seeds.

Um, so good. Very ripe, sweet and sour, delicious. From this you can make a variety of dishes. Like fried rice, pankage, stew, stir fry many more.

From now on keep in the fridge because of the cold temperature in the fridge. It ferments slowly and you can enjoy it for a long time before it gets too sour. Every time you use it, press it down.

So we made delicious Kimchi. Don't  forget to subscribe and add a like to this video, try this out and enjoy. See you next time, Bye.

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