You and this easy Kimchi Recipe were FER-MENT to be
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LEARN HOW TO MAKE A HOMEMADE KOREAN STYLE KIMCHI RECIPE AT HOME TODAY!
LAY HO MA (how's it going in Cantonese)! There's something really special about this humble jar of cabbage - it's salty, sweet, spicy, tangy, and simply delicious. Join me in this episode and learn how to make a quick version of homemade kimchi right in your very own kitchen. Let's begin
Ingredients:
500g nappa cabbage
2 tbsp salt + 1 1/2 tsp
5-6 radishes
300g lo bak (daikon)
1 piece garlic
small piece ginger
1 tbsp cane sugar
2 tbsp cooked rice
1/2 cup water
1/4 cup gochugaru
Directions:
1. Chop the whole nappa cabbage in half and remove the core. Then, quarter the cabbage and chop down into large bite sized pieces
2. Transfer the cabbage to a large mixing bowl. Rinse and drain the cabbage
3. Sprinkle over 2 tbsp of salt and gently toss the cabbage. Then, spread out the cabbage and allow to sit for about 25min
4. In the meantime, quarter the radishes. Peel the lo bak and chop into small bite sized cubes
5. Add the garlic, ginger, cane sugar, 1 1/2 tsp salt, cooked rice, water, and gochugaru to a blender. Then, blend on high for about 20 seconds or until it forms a runny paste (add a couple splashes of water if it has trouble blending
6. Transfer the cabbage back into the large mixing bowl. Rinse and drain again. Then, add in the radishes and lo bak. Pour in the pepper paste mixture and use gloves to mix well
7. Transfer the kimchi into clean glass jars while leaving about an inch or so of space. Very lightly tighten the lids on the jars and leave out in room temperature for 5 days
8. Transfer to the fridge and enjoy for up to 1-2 weeks
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
You and this easy Kimchi Recipe were ...
https://www.yeungmancooking.com
LEARN HOW TO MAKE A HOMEMADE KOREAN STYLE KIMCHI RECIPE AT HOME TODAY!
LAY HO MA (how's it going in Cantonese)! There's something really special about this humble jar of cabbage - it's salty, sweet, spicy, tangy, and simply delicious. Join me in this episode and learn how to make a quick version of homemade kimchi right in your very own kitchen. Let's begin
Ingredients:
500g nappa cabbage
2 tbsp salt + 1 1/2 tsp
5-6 radishes
300g lo bak (daikon)
1 piece garlic
small piece ginger
1 tbsp cane sugar
2 tbsp cooked rice
1/2 cup water
1/4 cup gochugaru
Directions:
1. Chop the whole nappa cabbage in half and remove the core. Then, quarter the cabbage and chop down into large bite sized pieces
2. Transfer the cabbage to a large mixing bowl. Rinse and drain the cabbage
3. Sprinkle over 2 tbsp of salt and gently toss the cabbage. Then, spread out the cabbage and allow to sit for about 25min
4. In the meantime, quarter the radishes. Peel the lo bak and chop into small bite sized cubes
5. Add the garlic, ginger, cane sugar, 1 1/2 tsp salt, cooked rice, water, and gochugaru to a blender. Then, blend on high for about 20 seconds or until it forms a runny paste (add a couple splashes of water if it has trouble blending
6. Transfer the cabbage back into the large mixing bowl. Rinse and drain again. Then, add in the radishes and lo bak. Pour in the pepper paste mixture and use gloves to mix well
7. Transfer the kimchi into clean glass jars while leaving about an inch or so of space. Very lightly tighten the lids on the jars and leave out in room temperature for 5 days
8. Transfer to the fridge and enjoy for up to 1-2 weeks
If you enjoyed this episode and would love to see more, remember to like, comment, and subscribe so that you won't miss a single episode!
Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
STAY IN THE LOOP ON SOCIAL MEDIA!
Wil's Recipes on Instagram: @yeungmancooking
Wil's Recipes on Facebook: fb.me/yeungmancooking.com
Wil's Photography + Video on Instagram: @wyphotography.com
Wil's Photography + Video on Facebook: wyphotography
You are watching:
You and this easy Kimchi Recipe were ...
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