Vegan Korean Water Kimchi Dongchimi
????Visit for Written Recipe w/Step by Step Pics!????
???? GET NOTIFICATION: Subscribe my channel & check the Bell button right next to the subscribe button to get notifications when I upload new video and go on LIVE & New Recipes Published!!
#AsianAtHome #SeonkyoungLongest #Dongchimi
Website
Facebook
Instagram
Pinterest
???? RECIPE:
???? Get the BEST MEAT EVER. Butcher Box
???? Get My Merch and let your [nu:ders] on!
???? music ♫
Music by Emma Kern - Dancing Like -
Music by HOAX - Indian Summer -
Music by Dylan Rockoff - Feeling Fine -
???? In This Video...
Wusthof Knife
Portabel Gas Stove Gold
Boos Cutting Board
1 gallon container
large tea bag
Korean kimchi sea salt
????Maesilaek, Korean plum extract
???? Cameras
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
???? Lens
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
????Dongchimi Vegan Korean Water Kimchi
Ingredients
2 lb Korean radish, moo
2 tbsp Korean kimchi sea salt
10 cups cold water
5x5-inch (approximately your palm size) dasima, dried seaweed
8 cloves garlic, crushed
1 oz ginger, thinly sliced
2 to 3 Chicago style sport peppers (no sugar added)
1/2 medium size onion, sliced
2 to 3 green onions, cut into 2-inch long pieces
1/2 Korean pear or apple, seeded and sliced
1/2 cup of maesilaek, Korean plum extract or 1/4 of no flavored kombucha
3 tbsp Korean kimchi sea salt
Korean radish water kimchi (Dongchimi: 동치미)
Full recipe:
Quick-fermenting radish water kimchi with apple broth (Dongchimi: 동치미)
This kimchi is sweet and sour with a deep kimchi flavor when its fermented. Full recipe:
You can make cold kimchi noodle soup (kimchimari-guksu) with this:
Help others by translating this video's English caption into your own language:
My new cookbook, Maangchi's Big Book of Korean Cooking:
My first cookbook, Real Korean Cooking:
My monthly letter:
Instagram:
Facebook:
Twitter:
Korean Radish Water Kimchi (동치미, DongChiMi) | Aeri's Kitchen
???? How to Support Aeri:
.
.
.
Subscribe, Comment, Like, Try and Share my Videos
???? You can also support me through my Patreon page:
✍️ The Written Recipe Link:
???????????? Aeri's Korean Lesson YouTube Channel:
???? Social Media:
Blog:
Facebook:
Instagram:
Patreon:
Twitter:
???? Music:
-Wheels by Audionautix is licensed under a Creative Commons Attribution license (
Artist:
-On My Way Home (Sting) ( by E's Jammy Jams)
????♀️ Aeri's Stuff:
My Victorinox 8-inch Chef's Knife:
My Vegetable Peeler:
My Canon Eos 80D Camera:
My All-Clad Cookware:
My Cuckoo Electric Pressure Rice Cooker:
My Cuckoo Multi Pressure Cooker:
My John Boos Cutting Board:
My Rada Knife Set:
My Rada Cutlery French Chef Knife:
My KitchenAid Stand Mixer:
My Pyrex Glass Mixing Bowl Set:
My Cookbook:
????♂️ Basic Korean Ingredients:
Coarse Sea Salt (굵은 소금, GulGeun SoGeum):
Hot Pepper Powder (고춧가루, GoChutGaRu):
Hot Pepper Paste (고추장, GoChuJang):
Soy Bean Paste (된장, DoenJang):
Soy Sauce (간장, GanJang):
Soup Soy Sauce (국 간장, Guk GanJang):
Sesame Oil (참기름, ChamGiReum):
Sesame Seeds (참깨, ChamGgae):
Dried Kelp (다시마, DaSiMa):
Dried Anchovies for Broth (다시 멸치, DaSi MyeolChi):
Cellophane Noodles (당면, DangMyeon):
Cooked Short Grain Rice (햇반, HaetBan):
(We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.)
???? Thanks for your support.
Love,
Aeri ????
[korean food] Korean radish water kimchi, Dongchimi, 동치미
korean food : Korean radish water kimchi, Dongchimi, 동치미
Learn how to make a dongchimi recipe!!
☞ for the ingredient amounts, more information and more korean video recipes!!
Korean Kimchi with Asian Turnip: Non-spicy Water Kimchi Recipe
My favorite Korean Kimchi during the hot summer months is called mool kimchi, which is a non-spicy water based. The kimchi is made with Asian turnip, red bell pepper, scallion and garlic brined in salt water. The broth of the kimchi is so refreshing during hot days.
This is a healthy, gluten-free, vegetarian, and vegan recipe!
INGREDIENTS:
Asian Turnip (1)
Red Bell Pepper (1)
Scallion (4)
Garlic (4 cloves)
Salt (1 1/2 tablespoon)
Water
- - - - - - - - - -
????Get your FREE morning guided meditation????
Wake up with a renewed sense of hope, so you can start your day with a feeling of meaning and purpose ☯️
- - - - - - - - - -
???????????? Join our Facebook Group! ????????????
Join our Yin & Yang Living Facebook Community for deeper healing of your mind, body and soul ☯️
Also Watch: DIFFERENT KINDS OF KOREAN KIMCHI:
SUBSCRIBE:
Homemade Dongchimi (Radish Water Kimchi)
Katie shows you how to make Dongchimi. It's not a spicy kimchi. It's refreshing and vegan. It's perfect for the coming warmer months! Dongchimi Guksu video is coming soon!
*also when you open the jar, you'll understand why the smell of radishes was such a big deal in parasite.
Dongchimi
3-4 2 lb Korean Radishes
Salt
Leave in fridge for 4-5 days
4 cloves of garlic
1 small-medium onion
3 green onions
2 tbs of ginger
2 red Korean peppers (or 3 thai chilis)
1 cup (4 large slices) of Korean pear
A bundle of korean chives (optional)
Water
Leave in dark/ sunless place for 2-3 days, until the dongchimi is transulcent and milky
**I take out the green onions after the dongchimi is ready so that as it sits in the fridge the dongchimi doesn't get slimy
***
both/& is a project by Sachi Nagase and Katie Yun.
Originally founded to be an art collective in 2017, both/& has turned into a monthly project where we host ticketed and pay-what-you-wish dinners. As a part of our multi-course dinners, guests meet strangers and connect over the course of the meal.
Since the pandemic of Covid-19, we no longer can do dinner events. So! In the meantime, we are filming cooking videos! Hope you enjoy!
Instagram: @both.and.co
Website: bothandco.com
Dongchimi (Korean watery radish kimchi/동치미)_Koreanfood recipe(영어자막)ENG ver.
Please visit our website, Handycook for more detailed recipe^^.
** [Handycook] website
** [Handycook] Instagram
= Ingredients =
Korean radish (small palm-sized) 1 bunch
Mustard leaves 100g
Small spring onion 20 stalk
Garlic cloves 1.5 cups
Ginger 3
Pickled chili 20
pear 1
Coarse salt pinch
Broth bag 1
= Brine for radish =
Sea salt 1 cup
= Kimchi juice =
Water 8 liter
Sea salt 1 cup
Sugar 1/2 cup
Water Kimchi - Mul Kimchi Korean Recipe, 물김치
Water kimchi is a refreshing side dish for the summer. During the hot days, this Mul kimchi will taste great and cool you down.
For this recipe & others, visit my blog:
Music: cute by bensound.com
동치미 - Easy Dongchimi (Korean Radish Water Kimchi)
#Dongchimi #동치미 #kimchi
Nut milk bag I use to easily strain (I use this for homemade milks, tofu, kimchi & everything! Def a must have for me!) :
Ingredients:
2 lbs Mu- Korean Radish
2 tbsp seasalt
1 tbsp sugar
3 stalks of green onions
Peppers are optional but I used- 1 Serrano pepper, 2 green peppers and 2 red pepper.
1-2 in ginger
8-10 garlic cloves
1 small apple
1/2 large Korean pear
1/2 large onion
2/3 cup water
1 cup water + 1 tbsp sweet rice flour for the paste
8 cups water + 2-3 tbsp sea salt
Music:Regards : B2AK Music Gallery Link:
KOREAN RADISH KIMCHI DONGCHIMI 동치미
Hope you all enjoyed this radish water kimchi recipe. The recipe and that for the cold noodles are down below.
Socials:
Instagram: @EastMeetsKitchn
Twitter: @EastMeetsKitchn
Snapchat: EastMeetsKitchn
Korean Cold Noodles Naengmyeon :
Dongchimi - Korean Radish Kimchi Recipe
2 Korean radishes or daikon radishes
1 cup mustard greens, optional
sea salt
1-2 red chili peppers
1-2 green chili peppers
2-3 slices ginger
3 cloves garlic, crushed
1/2 red onion
1 scallion
1/2 Asian pear (or another variety), peeled and quartered
Music:
???? Midnight Loversl by Kicktracks
???? All music by Kicktracks is here -
Kicktracks Youtube Channel:
Dongchimiguksu: cold noodle soup with radish water kimchi
The recipe is here! . I
Spicy dongchimiguksu
Ingredients:
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks and mixed with 1 ts hot pepper flakes, ½ ts sugar, ¼ ts salt, and 2 ts sesame oil
½ cup worth cucumber, cut into matchsticks
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
3 tbs kimchi juice
halved hard-boiled egg
Directions:
Mix the dongchimi broth, water, salt, sugar, vinegar, and kimchi juice in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.
Non-spicy dongchimiguksu
ngredients:
100 grams (3.5 oz) of thin noodles (somyeon)
1 cup of dongchimi radish cut into thin matchsticks
½ cup worth cucumber, cut into match sticks. Set aside
2 cups dongchimi broth
1 cup water
½ ts salt
1 tbs sugar
2 ts vinegar
halved hard-boiled egg
Directions:
Mix dongchimi broth, water, salt, sugar, and vinegar in a bowl. Put in the freezer for 2-3 hours until slushy.
Boil the noodles in a large pot for a few minutes. Rinse in cold water a couple of times and drain.
Put the noodles in a large serving bowl.
Pour the cold slushy broth over the noodles.
Add radish, cucumber, and the halved hard-boiled egg.
Sprinkle some toasted sesame seeds over top and serve immediately.
Recipe for Dongchimi Korean Radish Water Kimchi 동치미
This version is vegetarian / vegan friendly recipe.
4 small radishes,
2 bunches of spring onions
6 green peppers
1 Asian pear
2 Apples
20 whole bulbs of garlic
1inch piece of ginger
1/4 cup glutinous rice flower
1/4 cup sugar
3/4 cup salt
About 2 gallons of water in total
Dissolve the sugar and rice flour in some water and allow to cool.
Cut the radish into large pieces and add the salt. Allow to sit for two hours turning every half hour.
After made let sit at room temp for a few days then put in the refrigerator. If you want it salty add some or all of the broth from salting the radish.
-~-~~-~~~-~~-~-
Please watch: Homemade Tender Carnitas Tacos
-~-~~-~~~-~~-~-
동치미 만드는법 (Eng Sub) Korean radish water kimchi 'Dongchimi' recipe
안녕하세요 여러분
오늘은 동치미 레시피를 소개하려고 합니다
만들어 놓으면 어떤 음식에도 어울리는 김치라서
겨울에 만들면 정말 잘 먹게 되지요!
면발만 삶으면 동치미국수도 만들 수 있고요
숙성하는 시간을 제외하면,
아주 간단하게 만들 수 있으니 꼭 따라해보세요 :)
Hello everyone,
Today's recipe is another style of kimchi called Dong-Chi-Mi
It's not typical spicy kimchi
You can add some noodles to make some quick dish as well
Good for people who can't handle too spicy
Fairly simple to make
재료 : 무, 굵은 소금, 갓, 쪽파, 배, 사과, 양파, 생강, 다진 마늘,
절인 고추(소금물을 끓여서 붓고 10일 정도 절인 고추),
찹쌀풀(찹쌀가루 2스푼과 물 1리터 정도 넣고 묽게 끓인 것)
Ingredients: Daikon, Kosher salt, leaf mustard, scallion,
Asian pear, apple, onion, ginger, minced garlic,
pickled pepper (dilled about 10 days),
glutinous rice paste (2 tablespoon of glutinous rice powder
and a litre of water together)
구독과 좋아요는 사랑입니다♥
Please subscribe and like to support us♥
Song : 50meru - Aldebaran
Follow Artist :
Music promoted by DayDreamSound :
-
Song : MPL - Flower
Follow Artist :
Music promoted by DayDreamSound :
Recipe for Korean Yeolmu mulkimchi (Water Kimchi)
I made a Vegetarian version of Korean Mul Kimchi (Water Kimchi).
Yeolmu mulkimchi young summer radish water kimchi
I have another version on my blog:
Cubed radish kimchi (kkakdugi: 깍두기)
A type of kimchi made with cubed radishes. Korean radish (mu or muwoo in Korean) or daikon is used to make this kimchi.
Ingredients:
Korean radish (or daikon), salt, sugar, fish sauce, hot pepper flakes, green onions, garlic, ginger.
Directions:
Peel 4 pounds of Korean radish (or daikon).
Rinse in cold water and pat dry.
Cut it into ¾ to 1 inch cubes. Put into a large bowl.
Add 2 tbs salt, 2 tbs sugar, and mix well.
*tip: If you like your kkakdugi sweeter, add 1 or more extra tbs of sugar.
Set aside for 30 minutes.
Drain the juice from the radish into a small bowl.
Add 2 tbs minced garlic (about 5-6 cloves garlic), 1 ts minced ginger, 4 stalks of chopped green onions, ¼ cup fish sauce, 2/3 cup hot pepper flakes, and ⅓ cup of the juice from the radish.
*tip: The amount of hot pepper flakes you use depends on your taste; use ¼ cup hot pepper flakes for a mild version. For a vegetarian version, replace fish sauce with soy sauce.
Mix it up well until the seasonings coat the radish cubes evenly, and the radish looks juicy.
Put the kkakdugi into a glass jar and press down on the top of it to remove any air from between the radish cubes.
You can eat it right away, and then store it in the refrigerator. Or you can let it ferment by keeping it outside of the refrigerator for a few days. When it starts fermenting, little bubbles may appear on top the kkakdugi and it'll smell strong & sour. Then put it in the refrigerator.
Kkakdugi goes with kongnamulguk (soybean sprout soup) and ox bone soup.
Korean radish water kimchi [Dongchimi: 동치미] | By Aiza
물김치 Korean Water Kimchi - Best Summer time Kimchi! 나박김치
Website: homesweetyou.com
Instagram: homesweetyou
INGREDIENTS:
The Vegetables:
1 Napa Cabbage
1 Korean Radish
4-5 TBSP Sea salt to salt the cabbage + radish
4-5 stalks of green onion
A bundle of 미나리 minari or Korean watercress
1 red Jalapeno
1 small apple (I use small fuji)
1 inch of fresh ginger
5-8 garlic cloves, whole
The Sauce:
1/2 large onion or 1 small onion
1/2 cup of Chapsal 찹쌀+WATER TO MAKE PASTE
4 tablespoons minced garlic
4 red jalapenos
1/2 cup Korean red pepper flakes 고추가루 (you can add less if you like)- let soak in some water
3 tablespoons fish sauce 멸치액젓
3 tablespoons sugar
1/3 cup water
1 small apple
1 small pear
The Kimchi water/broth:
6-7 liters water
1-2 cup(s) Chapsal strain into water
*add the sauce mixture into the water/broth while straining as well*
+Salt and fish sauce to taste 2-3 tablespoons each (taste before adding more) Remember your cabbage & radish have salt too.
Music: Lights by Sappheiros
Creative Commons — Attribution 3.0 Unported — CC BY 3.0
Music promoted by Audio Library
여름동치미 만드는 법 (Korean radish water kimchi, Dongchimi)
간단하게 담글수 있는 여름동치미입니다~
여름에 동치미를 담가두면 국수도 말아먹고,
냉면도 만들어 먹고 활용도가 큰데요~
물론 동치미 그자체로도 맛있지만요^^
올해도 시원하게 동치미 담가보세요~
좋아요 와 구독하기도 부탁드려요^^
*재료*
무 하나, 배 하나, 사과 하나,
파, 빨간고추 2, 청량고추 4, 양파 1, 마늘 두주먹, 생강
소금 6 큰술, 설탕 3 큰술,
사이다 500ml, 물 4500ml
DONGCHIMIㅣ Mul-KimchiㅣSuper receta de Dongchimi
• ME SIGUEN?
• Instagram :
• Facebook :
•••••••••••••••••••••••••
• Espatula KitchenAid :
• Bowl de Vidrio Pyrex :
• Ozeri Juego de cuchillos :
• Tabla para picar :
• Neoflam Retro 3QT :
• Licuadora Hamilton Beach :
•••••••••••••••••••••••••
INGREDIENTES
- 6 tazas de Agua.
- 1 pieza(10 x 10cm) de Dasima. (alga para caldo)
- 1 a 2 cucharadas de Harina de arroz glutinoso.(o dulce)
- 1 taza de Agua.
- 1/2 a 1 pieza(180g) de Pera.
- 1/2 pieza(70g) de Cebolla.
- 5 dientes(25g) de Ajo.
- 1 pedazo (15g) de Jengibre.
- 1/2 a 1 pieza(800g) de Nabo.
- 3 a 4 hojas(250g) de Chicoria. (col china)
- 2 a 3 piezas Cebollín.
- 2 piezas de Chile serrano.
- 2 cdas de Sal.
- 2 cdas de Azúcar.
•••••••••••••••••••••••••
PROCEDIMIENTOS
1.En una olla agregar 6 tazas de agua y dasima. Hervir.
2.Después de que hierva sacar el dasima y dejar enfriar.
3.En otra olla agregar 1 taza de agua y harina de arroz glutinoso. Mezclar.
4.Hervir hasta que tenga consistencia.
5.Dejar enfriar en un bowl pequeño.
6.Cortar pera, cebolla, ajo y jengibre en pedazos pequeños.
7.Licuar con un poco de caldo de dasima que preparamos en el primer paso.
8.Colar la mezcla.
9.Cortar el nabo en tamaño de un dedo (baston).
10.Cortar la chicoria en pedazos grandes. (En 4 a 5 partes)
11.Cortar el cebollín como el largo del nabo.
12.Picar los chiles serranos con un tenedor.
13.Mezclar la mezcla de pera, cebolla, ajo y jengibre con el caldo de dasima.
14.Agregar azúcar y sal. Mezclar
15.También agregar la mezcla de harina de arroz. Mezclar.
16.Agregar el caldo a las verduras.
17.Dejar medio a un dia a que se fermente.
***Listo!!***
•••••••••••••••••••••••••
TIPS
- La receta original hay que dejar el nabo y la chicoria una a dos horas en sal pero para facilitar descarte este proceso.
- Después de un día puede agregar mas cantidad de sal y azúcar.
- Si prefieres un sabor un poco mas suave pueden agregar agua en la hora de servir.
•••••••••••••••••••••••••
#dongchimi #mulkimchi #kimchiconagua
Korean Nabak Kimchi(Water Kimchi, 나박김치)
Hey :)
Today I’m going to make Nabak Kimchi!!!
Nabak Kimchi is watery Kimchi made of sliced radishes and napa cabbage.
It’s usually served in the spring but the fresh taste can be enjoyed in any season.
Nabak kimchi has to be consumed right when it’s made. Because the freshness is essential to a good Nabak-Kimchi :)
+ Actually, I haven’t made Kimchi all by myself. I was just an assistant of my mom???? So this is my first time to make Kimchi 'ALONE' and I wanna show you it’s not difficult that much!
Please enjoy my first challenge to make Kimchi.???? Woo hoo~
Enjoy it. See you soon!
????YOU WILL NEED(5 kg):
Korean radish(500g / 1 lb)
Napa cabbage(300g / 0.7 lb)
1 apple
3 stalks green onion
1 clove garlic(sliced)
1 tsp ginger(sliced)
1 red chili pepper
2 tbsp coarse red pepper powder
4 tbsp natural sea salt
2 tbsp sugar
Water(3.5 L / 118 oz)
????Once the Kimchi is fermented, store in the refrigerator. It will keep for 10 days refrigerated.
※ I updated the English/Korean subtitle.
You can translate the English subtitle into your own language:
♬Music
- Jeremiah's Song / Dan Lebowitz @ Youtube Audio Library
- Michigan Greens /Dan Lebowitz @ Youtube Audio Library
+ Huge thanks to everyone who watches this video and subscribe to my channel. It helps me really a lot!!!!
#Kimchi
#NabakKimchi
#나박김치
KRN] Water Kimchi Nabak Kimchi :: 물김치, 나박김치
♥ Click here for the RECIPE ♥
한국어 자막은 CC를 눌러주세요!
Water Kimchi Nabak Kimchi 물김치, 나박김치
음력 1월 15일은 정월 대보름 이라고 합니다. 이 때 우리는 오곡밥과 9가지 나물을 먹는 전통을 가지고 있습니다. 오늘은 오곡밥과 함께 먹을 수 있는 김치(나박김치)를 며칠 전에 미리 만들어 보았습니다.
하루정도 실온에서 살짝 익힌뒤 냉장고에서 숙성시켜드시면 정말 맛있는 나박김치를 맛보실 수 있습니다. 마트에 미나리가 다 떨어져서 넣지 못했는데 미나리를 넣으시면 보다 향긋한 풍미를 느끼실 수 있을거예요.
On lunar calendar, January 15th is called ‘Jeong-Wuol Dae Bo Reum.’ On this day, Koreans traditionally eat 5 grains mixed rice (sweet rice, black beans, red mung bean, chalsusu, and chajo) and 9 types of namul (seasoned vegetable side dish).
In this video, I’ve made Nabak kimchi which is water kimchi a few days before this special day. We eat this kimchi with the rice.
After making the kimchi, leave it in the room temperature so It can ferment a bit and then, put it in the fridge. This dish will be even more delicious if you put Korean water dropwort (minari) in but the grocery was out of it so I’ve made it without it. But if you can get hold of it, make sure to include this in the recipe.
Ingredients
2 L Water
300g napa cabbage
300g white radish
150g Asian Pear
2 red chili peppers
1/2 medium sized onion
12 stalks green onions
3-4tbsp sea salt
3tbsp red chili pepper powder
1tbsp minced garlic
1tsp minced ginger
1. 물에 마늘, 생강, 고춧가루를 넣고 잘 섞어 한쪽에 둔다.
In 2L of water, add minced garlic, minced ginger and red chili pepper powder and put it to one side.
2. 배추, 무를 약 가로세로 2cm 정도 길이로 납짝 하게 썰어서 소금 1큰술을 뿌려 30분정도 절인다.
Cut napa cabbage and white radish thinly into about 1inch length squares. Add 1 tbsp of salt and let it soak for 30 minutes.
3. 배도 무와 같은 크기로 썬다.
Chop an asian pear into same size as the white radish.
4. 파는 약 2.5-3cm로, 고추는 씨를 빼고 파와 같은 길이로 썬다
Cut green onion into about 1 inch length. Take seeds out of red chili peppers and cut into same size as green onions
5. 양파는 결대로 채를 썬다.
Slice vertically through the onion on the long side.
6. 큰 김치통에 절인 무, 배추와 배, 파, 고추, 양파를 넣고 그위에 고춧가루 물을 채에 걸러서 붓는다.(채에 거르지 않으면 국물이 탁하고 지저분합니다.)
In a big Kimchi container, add white radish, napa cabbage, asian pear, green onions, chili pepper, and onions. Pour in chili pepper mixture from earlier. Make sure to use a straining it to get any big chunks of red pepper flakes, garlic or ginger. This will help you avoid the water to be opaque and look messy.
7. 소금으로 간을 맞춘다.
Add salt to your own taste.
8. 뚜껑을 덮어서 실온에서 1일 정도 숙성 시킨 뒤 냉장고에 넣어서 1일 정도 두면 맛있는 나박김치를 먹을 수 있다.
Close the lid and leave it in the room temperature for about a day to help it ferment. After a day, put it in the fridge for another day. After fermenting for total of two days, it should be delicious.
+ BLOG (ENG + KRN) :
+ INSTAGRAM: (or type in From_Euni or SomSsiKorea)
+ PINTEREST:
+ BLOG (Korean):
Music:
Eng)Korean Water Kimchi Recipe / Nabak-Kimchi(나박김치), Mulkimchi(물김치) how to make/Respect Maangchi
*We have subtitles for various languages.
*It can be set to high definition(1080p)
한국어, English, 日本語, 中国語, 漢語, español, Français, Deutsch, Русский, italiano, tiếng Việt, ภาษาไทย, Bahasa Indonesia
Welcome to HELLO K COOKING CLASS in Seoul, South Korea!
You can make all Korean food with Junghee Yoon :)
Follow Me
- Instagram :
- Website :
- Join my offline class :
-----------------------------------------------------------------------------------------
Water Kimchi(Nabak Kimchi)
Ingredients
[ Salting ]
- Cabbage(4kg / 8.8lb / 141oz) - Winter grown cabbage or Chinese cabbage or Napa cabbage
- Daikon(250g / 0.5lb / 8.8oz) - or Radish
- Salt(400g / 0.88lb / 14oz) - Coarse Salt
- Water(4kg / 8.8lb / 141oz)
[ Flour Glue ]
- Flour(200g / 0.44lb / 7oz ) - All Purpose
- Water(1.5L / 3.3lb / 53oz)
[ Vegetable ]
- Spring Onion(1Handful)
- Onion(1)
- Spicy Chili(7) - Optional
- Red Chili(15)
[ Blending ]
- Apple(1)
- Pear(1) - or 1 more apple
- Garlic(10) or Miced Garlic(2TS)
- Ginger(1/2TS)
- Radish(800g / 1.7lb / 28oz)
- Water(Little bit)
[ Other ]
- Fish Sauce(250g / 0.5lb / 8.8oz) - or Soy Sauce
- Plum Extract(60g / 0.13lb / 2oz) - or Sugar(2TS)
- Salt(4TS) - Coarse Salt
- Water(4L / 8.8lb / 141oz)
- Sesame Seeds
[ Utensil ]
- Blender
- Strainer
- Colander
-----------------------------------------------------------------------------------------
물김치(나박김치) 재료
*저는 부모님이랑 나눠먹으려고 많이 했는데 절반만 준비하셔도 충분하실거같아요
[ 염장 ]
- 얼갈이배추(4kg) - 열무나 알배추도 괜찮아요
- 무(250g)
- 굵은소금(400g)
- 물(4L)
[ 풀 ]
- 중력분(200g)
- 물(1.5L)
[ 채소 ]
- 쪽파(1한줌) - 실파나 부추도 좋아요
- 양파(1개)
- 청양고추(7개) - 매운거 좋아하시는 분만!
- 홍고추(15개)
[ 믹서기 ]
- 사과(1개)
- 배(1개) - 아니면 사과 한 개 더
- 마늘(10개) - 아니면 간마늘(2TS)
- 생강쪼금(반TS)
- 무(800g)
- 물쪼금
[ 감칠맛 ]
- 까나리액젓(250g) - 멸치액젓도 괜찮아요. 액젓 못드시면 간장!
- 매실청(60g) - 아니면 설탕(2TS)
- 굵은소금(4TS)
- 물(4L)
- 참깨쪼금
[ 특수도구 ]
- 믹서기
- 채반
- 왕채반 - 없으면 살필요까진 없어요
-----------------------------------------------------------------------------------------
* Music :
* Thanks for : 망치 maangchi / 백종원의 요리비책 Paik's Cuisine / baek Jong won / 하루한끼 one meal a day / 소소황 Cook & Eat / 이 남자의cook / 요리왕비룡 Korean Food Cooking / 엄마의집밥 / 심방골주부Korean Food Recipes / 최주부 Choi JuBu / 윤이련
How to Make Water Kimchi (Mul Kimchi 물김치) with Watermelon Radish by Kimchimari
Korean Water Kimchi or Mul Kimchi is a wonderfully cooling summer kimchi made from radishes in slightly sweet brine. Simple and easy recipe that only take 25 minutes. Ready to eat in 4 days. Recipe on my blog at kimchimari.com.
Nabak kimchi (Pink water kimchi/나박김치)_Koreanfood recipe(영어자막)ENG ver.
Please visit our website, Handycook for more detailed recipe^^.
** [Handycook] website
** [Handycook] Instagram
* Ingredients*
Korean radish 700 g
Napa cabbage 700 g
Pear 1
Cucumber 1
Scallion 50 g
Garlic clove 50 g
Ginger root 20 g
Pine nut 3 tbsp
Shredded red chili 4 g
Coarse salt 2 tbsp
* Kimchi juice*
Water 3 L
Red chili powder 3 tbsp
Sugar 3 tbsp
Coarse salt 3 tbsp
蘿蔔水泡菜 | 春夏季節的完美泡菜 | 동치미 (dong-chi-mi) Korean RADISH WATER KIMCHI
(有字幕, 請開啟~~ )
超級簡單的 「 蘿蔔水泡菜(dong-chi-mi) 」食譜。
清淡爽口味，春夏季節的完美泡菜！
如果喜歡甜的話可以加水果類, 水梨/蘋果/柳橙 等 都可以~ 得到更多的維他命~!!
我做的是基本的。 ????
■ 食材 :
蘿蔔 400g，紅辣椒 1個，青蔥 適量，蒜頭 3 個，薑 1片
■ 麵糊料 :
糯米粉 1T，水100ml
■ 蘿蔔鹽醃
粗鹽 1T，白糖 1t
1t=5ml=5cc
1T=15ml=15cc
1C=200ml=200cc
1L=1000ml=1000cc
Chicken-mu (Pickled radish: 치킨무)
This pickled radish, called chicken-mu, is tiny cold radish cubes, pickled in sweet, sour, and just a little salty brine. It's a very refreshing side dish for Korean fried or roasted chicken. Full recipe:
Help others by translating the English caption into your own language:
My cookbook:
Get Maangchi's letter every month:
My Instagram:
My Facebook:
My Twitter:
Cold kimchi noodle soup (kimchimari-guksu: 김치말이국수)
Today’s recipe, cold kimchi noodle soup (or Kimchimari-guksu: 동치미국수) is an icy-cold, spicy noodle dish made with the quick-fermented water radish kimchi (dongchimi) we made in my last recipe.
Full recipe:
My quick-fermenting radish water kimchi:
Help others by translating this video's English caption into your own language:
My new cookbook, Maangchi's Big Book of Korean Cooking:
My first cookbook, Real Korean Cooking:
My monthly letter:
Instagram:
Facebook:
Twitter:
How to cook Nabak-kimchi(Korean Watery kimchi 나박김치)
Today's menu is Nabak-kimchi which is called watery kimchi. (나박김치)
It's vegetables fermented in spicy water brine.
Nabak-kimchi helps to balance out and refresh your mouth.
OK, let's make Nabak-kimchi!
Enjoy my recipe!
how to make dongchimi / 동치미 담그는 법
i was chillin on the couch a few weeks ago and suddenly i got this crazy craving for the tangy taste of dongchimi. for me, it is linked to many emotions and childhood memories, mostly the feeling of choking on sweet potatoes. dongchimi is a simple, brothy water kimchi that can be made in many different ways and is a superb sidekick to many korean dishes. happy holidays!
━━━━━━━ ingredients (dongchimi / 동치미)
2 mu (무) / daikon
a bunch of chives
1 bae (배) / nashi (alternatively use apple)
1 medium sized piece of ginger root
7-8 cloves of garlic
1 medium sized onion
some scallions
━━━━━━━ ingredients (brine)
2000ml non-chlorinated water
3 heaped tbsp salt
3 heaped tbsp table sugar (alternatively use one tablespoon of sticky rice flour)
━━━━━━━ recipe (shortened)
1. rinse da vegs
2. cut da vegs
3. make da sweet salty brine
4. mix everything and make soup
5. burp da box twice a day like ur favorite bb
━━━━━━━ additional tips and infos
• i repeat: it is important to NOT use chlorinated water which will inhibit the fermentation process. german tap water is not chlorinated, which is why i'm using tap water
• chimi is an old korean word for kimchi - dongchimi literally translates to winter kimchi
• the northern regions of the korean peninsula pyeongan and hamgyeong province are famous for their dongchimi (and naengmyeon)
• fun fact: pyeongan-style dongchimi uses pork/beef stock as part of the broth
• it is possible to add cabbage into the vegetable mix. just tear them into quarters (watch my baechu-kimchi tutorial on how to cut them: and place them into the container
• the lack of spiciness and fermented fish sauces makes it a favourite amongst visitors in korea (62% for dongchimi vs. 20,4% for baechu-kimchi/kkakdugi. survey in question:
• some recipes call for a tablespoon of msg for more umami (this type was first introduced during japanese occupation of korea by ajinomoto, the company that isolated msg)