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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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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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Really.

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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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Delicious.

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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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Delicious.

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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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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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