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Mama Kim’s VIRAL Kimchi recipe | step by step w/ measurements | make your own (fresh & tasty) kimchi

Ingredients:

  • (7) medium-sized cabbage
  • 1/2 cup salt (estimate)
  • 7 medium-sized potatoes
  • 8 cups water (estimate, for boiling)
  • 1 large onion
  • 2 tablespoons minced garlic
  • 2 thumb-sized ginger
  • 3 bunches green onions
  • 4-5 medium radishes
  • (13-14 cups) gochugaru (Korean red chili pepper flakes)
  • 1/2 cup fish sauce
  • 3/4 cup salted shrimp
  • 1/2 cup chamchiyeok (tuna sauce or another type of fish sauce)

Steps:

1
Get good cabbages, approximately 7 medium-sized. Remove each leaf by cutting at the end.
2
Cut each cabbage leaf in half, then slice it into pieces.
3
Wash the cabbage thoroughly and place it into a large bowl, ready to be salted.
4
Salt the washed cabbage layer by layer using handfuls of salt. Ensure each layer is evenly salted.
5
Let the salted cabbage sit for approximately 2.5 hours until it starts to shrink.
6
Rinse the salted cabbage in a two-step process to reduce excess saltiness, then drain the cabbage for about 30 minutes to an hour.
7
Boil the peeled potatoes in a pot or an Instant Pot until they can be mashed. If using an Instant Pot, select the 'steam' setting for 3 minutes.
8
Keep a bit of the boiling water when mashing the potatoes - use a stick or utensil to mash them thoroughly.
9
Prepare other ingredients: slice radishes, onions, ginger, and green onions. Ensure you have enough garlic and ginger.
10
Blend onions, garlic, and ginger in a blender.
11
Mix the blended mixture with fish sauce, chamchiyeok (tuna sauce), or any other type of fish sauce.
12
Add gochugaru to the mixture, approximately 4 cups. Then add mashed potatoes to the mixture and combine thoroughly.
13
Combine the cabbage with the seasoned mixture, making sure every piece is well-coated.
14
Add green onions and radishes to the mixture. Mix thoroughly.
15
Store the kimchi in containers, ensuring it is sealed properly. For fermented flavor, wait about two weeks to a month before consuming.