@thekoreanmama teaches @twaydabae how to make kimchi
this too salty or not enough more salt I let you eat but I’m going to trust my taste oh I need a more lots of more that’s what I said oh I’m sorry this is a Napa cabbage don’t choose big one or white part is too thick so that’s the first tip yeah first tip Next Step water and the salt and then next step sea salt and put it in the white part cuz this is so thck oh it’s a race she do so fast 2 3 hours later you can tell it’s a lots of water comes up I’m going to make seasoning paste it’s like milk so we’re going to boil it oh yeah it’s starting to you see that right you see the color change M that is a corana reddish that one is kind of a fatty that was mesmerizing M and a red pepper I use a hand wo more I need a more so nice it smells so good mhm already yeah baby shrip I’m going to just smoosh a little bit much sug that’s it that’s it that’s it little fishy sauce too just a little bit something wrong why is not that salty more fish sauce no it that’s enough so I’m going to fishy [Music] sauce can you taste it this one can you can you taste it I can okay but you do first it’s salty it’s a salty we having fun to make a gimchi okay it’s done every single layer just in a color leave there some of the stuff how do you wrap it Bend and this is a wrap it like that beautiful yeah beautiful you did a good job thank you yeah M it’s so good why was your reaction so lackluster okay it’s done how long do you store it depends on the weather outside so like a summer time so hot day one day is enough and then you put in the refrigerator but you taste first wow I did a good job thank you so much for teaching me