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We're going to make kimchi!
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For the written recipe, please check the description box.
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The first thing we'll do is cut the napa cabbage or Baguio pechay into bite sizes.
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Of course, you remove the wilted parts.
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Before you cut them in pieces, you can arrange them first by size
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so it's easier to cut.
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So there, we cut it into bite sizes.
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For leaves that are this big, you don't need to cut the middle.
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Then we rinse twice.
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But if it's too dirty especially if there's soil on them,
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maybe four to five times.
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Now we put in salt.
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If you're making a lot, a large bowl is better or a basin.
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I'll add salt by batches so it won't be difficult to mix
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since our container is small.
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Actually, I used three containers as long as all of the napa cabbage are salted.
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I used half a cup of salt.
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Then we leave this for two hours,
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but we turn this over every 30 minutes
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so the ones on the bottom will be exposed too.
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Now after the first 30 minutes, we turn this over.
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Notice that they shrunk?
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Of course, do this gently so the cabbages won't get any bruises.
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This is my other container. Let's turn these over too.
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This is our second 30 minutes so it's been an hour.
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Now it's our third 30 minutes.
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So now we've soaked our cabbage for two hours.
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Now let's combine them together so we can wash them.
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We wash it twice.
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And, again, be gentle when handling.
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Then we drain the excess water and while we let the water drip,
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let's make porridge. In a pot, we combine water,
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glutinous white flour, and brown sugar.
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If you don't have glutinous white flour, what my sibling did,
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he made porridge solely from rice.
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So just estimate the amount. You can see how much I made.
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Others say all-purpose flour can be used, but I haven't tried it.
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We cook this until it turns to porridge,
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maybe for about 10 minutes.
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So here's our cooked porridge, so we just let it cool first
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and prepare the other ingredients.
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Let's strip the carrots. I'll use carrots for everything.
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I won't be using radish. But if you want to add radish,
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you can do just a cup of carrots and two cups of radish.
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Next we chop up some spring onions.
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Now we mince some garlic, white onions, and ginger.
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To make it quicker, I'll use a food processor.
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To those who don't have this, just chop them up into tiny bits.
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There, they're all minced up finely. Looks like I overdid it but that's okay.
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Then we combine our porridge, the glutinous rice that we cooked.
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We put in our minced garlic, onions, and ginger.
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Let's put fish oil,
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and we add our hot pepper flakes or gochugaru.
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If you don't want it too hot then, of course, just deduct the gochugaru.
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If you want it hotter, you can add more.
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In a separate bowl, we combine the carrots and spring onions
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and, again, the bowl should really be large
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because it's going to spill like this here,
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That's why I'm transfering it to a big pot
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because I don't have a large bowl. I'll need to buy one first.
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Then we put the paste in.
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Let's mix it well and you should use gloves
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so your hands won't be all spicy and reddish.
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Then we mix the paste with the cabbage.
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I'll mix in this large tray so I won't have a hard time,
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and I'm going to mix them by batches.
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We mix it thoroughly until all cabbages are coated.
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If you're selling them, you can now put them in containers,
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either plastic or glass, but I'll use microwaveable containers.
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You can make 11 to 12 depending on the amount you put in the containers.
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But if it's just for home consumption, you can do this too
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so you won't have to take it all out when you want some.
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But it's also okay if you put everything in one huge container.
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Then we push it in so there won't be any air in between.
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Cover it and it should be air tight,
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and let it ferment at a room temperature for 1 to 2 days
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depending on the weather. You'll know when it's fermented because
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it'll smell and taste sour. When it's fermented, put it in the fridge.
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But as for me, I'll put it in the fridge directly to slow down the fermentation.
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It's because I like the taste like it's still fresh
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but, again, you can ferment it outside the fridge first.
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Actually, you can already eat this newly made kimchi.
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It's like a salad for me. So if you're excited to eat it,
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you can have some and make it an appetizer.
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Now this here, I've made another batch and we'll add bagoong (shrimp paste).
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In authentic kimchi, don't they put fermented shrimps?
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This one I'm adding is already sautéed,
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sautéed shrimp paste that comes in a bottle, like that,
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because it's not too salty and it already has flavor.
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So this is another option that you can do if you're fond of bagoong
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but, of course, if you're not into bagoong, it's fine without it.
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So same procedure except we just added bagoong.
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So there, after a week of fermenting in the fridge,
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we can now eat it! But before we taste test,
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to those who haven't subscribed, please subscribe to our YouTube channel
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and please click the notification bell and please click 'All'
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so you'll be notified for all of the uploads.
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So now we're going to taste it.
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Are you surprised that I showed myself in this video?
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Yeah, me too.
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Actually, I wasn't planning on showing myself, like, right now.
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I was thinking, "Maybe in the next video." "Maybe next year."
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Kind of like that. Then I just thought, "When are you going to show yourself?
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You're always saying soon," because I wasn't ready.
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And, by the way, I apologize that I don't have lighting
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because, yeah, I get self conscious. It's like-- whatever. That's that.
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Let's taste this first before I start rambling on.
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This one is without bagoong and this one has bagoong.
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It smells so good.
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This too. You really notice that this one has bagoong because--
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it's not too strong that it smells pungent, okay?
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But it smells good. Because if you're fond of bagoong,
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you'll definitely appreciate the smell.
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This one...it's still savory but you can definitely distinguish
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between the two which one has bagoong.
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Let's taste the one without bagoong first.
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It's delicious. You know what, at first, I wasn't-- hang on.
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It's hot. Wait.
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You know, at first, I wasn't into kimchi
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because I wasn't fond of spicy food.
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But now, I have-- not cravings but I appreciate it now
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but not too spicy because if it's too spicy and hot,
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I feel like I can't taste the flavor of the food anymore.
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For me, just to have that kick or not make the food "boring",
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so it's good that it's spicy.
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With kimchi, it's just lately, like, I've taken a liking to kimchi because
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it has that taste that I can appreciate.
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At first, when you look at it, it's so red and you don't know what's in it.
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Then now samgyeopsal is trending or stuff like that,
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and kimchi is included as a side dish, right?
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You know, like, now as we're aging, there are still many foods
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that you thought you wouldn't like but in the future
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you learn to appreciate it.
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So now we've made kimchi, and I know some of you really don't like kimchi
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but my god, this sort of business is really trending online.
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So I said, "Fine, I'll make kimchi," because this was requested
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maybe two years ago. I just did it now.
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Apologies. I'm sorry I've only done it just now.
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Well, here it is. Hope I'm not too late.
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This one has bagoong. Actually, the original kimchi that's being made--
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we see that on YouTube. The little Korean girl.
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What they put is just salted shrimp which is called...
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it's also shrimp but not sautéed, just salted.
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So let's have a taste.
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It's really good.
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But if you don't want bagoong in it, it's okay.
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And you notice that it doesn't have a lot of ingredients like
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others, they put radish. Was it radish? Then other stuff.
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But I made it simple so, no reason really,
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just so you won't have to buy more stuff.
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Carrots, they're always available and, yeah,
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napa cabbage is really the main thing.
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Its ingredients are easy to find in our local grocery stores or markets.
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What's foreign is-- what you need is the pepper flakes,
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gochugaru pepper flakes. It's because it's Korean.
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For your kimchi to taste authentic-- well, not exactly authentic
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but you can tell it's kimchi if you use that sort of pepper flakes.
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Sorry, your chef is feeling a little self-conscious.
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I know I've been speaking behind the camera for a long time
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but it's my first time to show myself on camera.
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So the odor, I really like the smell. It's savory and...
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I appreciate it now, as in.
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And, by the way, the reason why it's intriguing because
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it has health benefits.
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According to Google, "It contains healthy bacteria and probiotics
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for the overall wellness of your body."
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I also heard this from Dr. Belo. She said the reason why Koreans
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have great skin is because they're fond of kimchi
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because it's fermented, has good bacteria, probiotic like
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Yakult and yoghurt, right? That sort of stuff.
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And then, "It lowers cholesterol levels, facilitates healthy body development and clear vision,
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produces radiant skin and shiny hair." See?
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"...then prevents stomach cancer, slows down the aging process,
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"helps you lose weight, prevents the occurence of peptic ulcer,
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"boosts your immune system--" That's it.
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But if you want to do more research regarding kimchi,
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of course, you can and please comment below
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other benefits of kimchi. As for the bad effects of kimchi,
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they say-- maybe if it doesn't suit for you, your stomach is, like, bloated.
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Well, of course, I also like beautiful skin because
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you know when you've aged, your skin isn't as--
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it's like your body has something that's not produced as much
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for your skin to be healthy-looking, so you need to intake
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something for your skin to be like that. So there.
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And you also get healthy, of course. So that's that.
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To those who want to put up a kimchi business,
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try our recipe. So, if you don't want it to have bagoong,
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it's totally okay if it doesn't but try it too
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especially those who are fond of bagoong. I love bagoong.
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It's great with viands, even with rice.
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Even if that's my only viand, totally okay. So there.
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But that's the thing, it makes you eat more rice.
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With this one, what I do when I eat this, I just take about--
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my god. You know what, now? I can finish--
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you know that microwaveable container we used?
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Just for one day. I don't know if it's bad if it's too much.
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I'll also research about that but, yeah, I like kimchi.
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Gonna share something too. A lot of my friends also lost their jobs.
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Others are even abroad like cruise (ships).
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He works for a cruise line.
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You know, they still haven't lost hope, of course.
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We can't lose hope during these times.
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They put up a kimchi business, so that's their business now,
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and it's going great.
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So if you want to try it too especially if you like hot and spicy,
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and fermented foods, that sort of stuff..hopefully you try it,
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and then you let your friends and family who like it too.
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Maybe just put up a kimchi business, right?
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Now that you've seen me, I hope you still keep supporting me.
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I hope you don't stop watching our videos.
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Of course, we're still gonna cook. We still have so much more to cook.
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What I probably wanna cook in the future,
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which has been requested for a long time now, is bagoong.
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I already talked to my mom. She agreed that I could share her recipe,
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so hopefully in the future.
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So there, I hope you enjoyed our recipe today. Ciao!
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And here are the prices of our ingredients.
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We've made 11 packs.
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The cost per yield is 26 pesos and 55 cents.
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You can sell for 60 to 80 pesos.
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If you have a reseller, you can sell it for 80 pesos.
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Again, the selling price will depend on the price of your ingredients.
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And before I bid goodbye, we have another dose of inspiration.
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Here's an oatmeal chocolate chip cookie by Miss Girlie,
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and she also has cheesy milky donuts.
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While here's pineapple upside-down cupcake by Miss Sarah.
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Mango bravo by Miss Maureen.
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Again, I want to thank everyone who sent their photos.
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Really, thank you for the support and to those who haven't subscribed,
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please subscribe to our YouTube channel,
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20:06.8
and please click the notification bell and please click 'All'
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to be notified for all of the uploads.
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20:14.3
And please don't forget to like our Facebook page and follow us on Instagram. Thank you!
