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Hi guys! Salut, this is Alex.
So in this episode I decided that I was gonna teach you guys
how to make kimchi.
Now, of course there's a subtlety ... I never ever made kimchi before.
It's nothing. It's nothing, right?
If you think this is bad, well I think the opposite, I it's amazing because you will get to see
The way I learn a recipe.
You will get to see the recipe, for a recipe.
So right now I'm on my way to a Korean grocery store
Where I'm gonna get my hands on the super legit stuff.
So there is this whole cabbage kimchi
And there is also this cut cabbage kimchi
I'm gonna take one of each
If you don't know where you're going, how can you know...
if you've arrived basically? So everything starts with a proper tasting session.
I just realized, I said kimchi probably a thousand times...
But I never ever said spicy fermented cabbage. That's what it is.
The ingredient list at the back of the package are listed by decreasing order of importance.
Cabbage, radish, red pepper powder,
starch, garlic, leek, salt, ginger
onions, kelp extract, fish sauce,
fermented shrimp, lacto bacillus, sesame
I knew cabbage would be the first one, but I didn't know radish would be the second one.
We learned something already.
So with this you've got a very clear, neat, organized overview of the...
ingredients you need to make kimchi that tastes like this.
Ok let's give it a taste.
Ahhhh f***!
Kimchi all over myself!
Mer*e!
So it smells a bit like dry aged beef.
Tangy, spicy, juices, cruch, soft, *burp*
The garlic, ahahahaha
Perfect on timing
Cut cabbage kimchi
First of all this is this is way easier to pick up.
Looks very similar to be honest.
There is some funk to it, but it's easier, I would say, for somebody who never had kimchi before.
And that might be related to this.
The best before [date] is...
more than a month ago.
Those bacteria inside have time to process and to turn it into complex flavors.
Three months makes a HUGGEE difference.
Absolutely disgusting.
The only thing left is just to learn more about the process itself.
And I know basically only one place on earth where you can learn any process immediately.
Youtube.
I'm looking to break down the principle.
Teach them how to fish, instead of just handing them a fish.
Real sound, mukbang, kimchi.
She's going in!
She's using gloves!
I'm a bit confused.
I'm not even criticizing because I would love to eat that thing.
Anyway let's move onto another one.
Easy kimchi. That sounds good, I like that this.
Loads of napa cabbage.
She's making a brine. Cabbage... Clean and brine.
So that's the starch we have seen on the ingredient list.
Slurry
Tons of garlic. Go heavy on the chilis.
So that was a very helpful video this one.
*gaspssssss*
It has the word kimchi in it...
Ahhhhhgh noooo!
Don't look! My video is gonna get demonetized.
Whooooo what was that sound?
*Disgusting, chomping, chewing* Ahhhhhhh!
I'm gonna start making kimchi.
And I need this.
The salt.
Ok so it's been about an hour, a bit more than this.
I'm gonna wash that thoroughly to remove the excess of salt
And then we will keep on with the recipe.
I mean the... the no recipe if you ask me .
I was about to drain that liquid off.
In a box with a tap. Which means that I could basically make myself a little shot of that juicy liquid.
Terrible idea?
It's the salt.
Let's never do this again.
So I've got my cabbage washed, brined and rewashed.
It's time to work on the next step: the slurry.
A syrupy liquid made out of water and rice flour.
It's very, very sticky.
It's that sticky.
Don't go one to one ratio. Ok?
Instead maybe go eight parts water, one part flour.
We're going to dilute a bit of water.
Sugar
It's not sweet enough.
Like a sweet pudding, if you want.
Now, I need to get the salt right.
So for the salt I'm not gonna use plain salt. I'm gonna use fish sauce instead.
This has no salt at all so we need to balance it out.
If you just season it, then the whole thing will be under-seasoned afterwards.
So it needs to be slightly over-seasoned.
This is very good, man!
Taste and adjust.
It's time to move onto the flavors.
Something to keep in mind when you're working with spring onion.
These I'm going to keep them for later to incorporate directly in the kimchi.
But, these are gonna be blitzed up very finely
just to get that oniony flavor to the slurry itself.
*sniff*
It makes me wanna cry. Actually it's probably the smell.
I want to add more ingredients to give more complexity to the kimchi.
Radish, that's number one.
Leek, number two.
Ginger, number three.
Onion, number four.
And I reckon that's it.
The leek is definitely gonna be stronger, so cut it finer.
The radish on the other hand is gonna be softer and juicier so you can get. more. thick. pieces!
Mmmmm
It's very good.
So I've got myself some Korean chili flakes.
And I reckon you could use any chili flakes, as long as they are not like habanero chili flakes.
Something mild.
Ok, let's add them to the mix.
Ahh, an ocean of pleasure...
It's just like a massage for my hands.
The kimchi preparation is over.
I can't resist, like...
tasting a little.
Mmm, juicy, spicy, sweet
salty, but not too much. Garlicky as well.
Lacking the tang, but the tang is...
gonna come during the fermentation process.
So, at this stage, I think it's really not bad.
Well, I reckon it's time to place everything in a jar.
Everything has been sterilized with Milton tablets.
Another thing I learned during the beer series.
You've got a jar, you got a lid with a hole,
where an airlock fits perfectly.
Ok, let's fill it up.
Nice... Ah haha!
Food porn at its best.
I'm gonna leave it like this for at least three days at room temperature...
for, for the fermentation really to kick in.
And then I'll probably place it in the fridge, as I'm going to be tasting the kimchi periodically.
I just want to see for myself how the flavor profile of that product evolves over time.
This is gonna be fascinating.
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Trying to understand more. This will basically be the baseline on this channel
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It's the next day, eh...
The fermentation doesn't seem to have started yet.
So, it's day number two.
It's fermenting like crazy, which is good!
But, the volume has increase and basically the liquid has pushed the lid up.
I'm gonna have to clean the whole mess.
Ohhh nooo!
Ohhh, ahhhhhh!
There's kimchi juice everywhere.
I mean, at the end of the day, I do the mistakes...
*chuckles* so you don't have to.
Let's give it a little test.
So I'm starting to get the... *chews* the sour vibe.
This is very good!
After two days, I've already got some tang.
So, it's been about a week since I started this experiment.
Cabbage is becoming less and less present.
It's smells more like chilis and garlic and ginger and scallions.
More than it smells, *clears throat* farty.
Mmmm! Tangy, flavorful,
I thought initially it wouldn't be salty or seasoned enough.
But that's plenty. That's just good.
The juices, the freshness.
It's making me salivate. It's just....
It makes me wanna eat something.
I'm f****** starving.
Anyway, I still want to compare my stuff to this fresh one.
And then also to a piece of that old kimchi.
WOWWW!
It's kimchi madness!
Young, commercially available kimchi.
It smells fresh as well. But there is a hint of brandy or rice wine maybe.
It's a bit more firm, maybe.
Ok, I'm gonna say it.
I do prefer mine.
It's more tangy than this one.
In terms of heat, I'm spot on.
I'm on the money.
Now this one... cavey... It smells like a cave.
It feels like something has worked more on this one.
And we're just talking about bacteria I think.
Wow! This is a more satisfying experience.
Packed with umami
The only thing I would say about the old kimchi is that...
it's so powerful and so pungent
That I might eat less of it than the fresh kimchi that I made.
The week old kimchi that I made.
Right. So overall I must say that I'm pretty pleased with the experience.
I loved my kimchi, which is a good sign.
And I think I learned a lot.
I really wanted to make this video....
Not a recipe.
I wanted to share with you guys that learning overall principle
is more long lasting, if you want, that learning the ratios
and the grams,
and the proportions of this and that.
And most importantly, because I know the principle,
I will be able to adapt, whatever comes my way.
I can only encourage you guys to come up with your own way to make that kimchi.
Yours.
So, uh, until then, take care. Bye bye. Salut.