ASMR COOKING Mak Kimchi

ASMR COOKING Mak Kimchi

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🌸 RECIPE:

🌸Get My Merch and let your [nu:ders] on!

🌸 In This Video…
Wusthof Knife
Pink Portable Gas Stove
Boos Cutting Board
3 crab fish sauce
Maesilaeg
Sweet Rice Flour
Gochugaru
Kelp Kombu
Dired Pollack

🌸 Cameras
Canon EOS 80D

Canon EF 50mm f/1.8 STM Lens

Panasonic LUMIX GH5

Canon EOS 70D

Canon EOS Rebel T5i

🌸 music ♫
Music by ninjoi. – Spirited –
Music by Singto Conley – Honeydew (feat. Hikaru Station) –

Mak Kimchi (Makes 3 gallon, cuz that’s how much I need!)
Ingredients

For the Cabbage
6 lb napa cabbage
3 cups Korean kimchi sea salt or flaky sea salt
3 cup water

For the Kimchi Paste
3 cups water
4 oz dired pollack
2 sheets of palm size dried kelp
1/4 cup sweet rice flour
3 cups gochugaru, Korean red pepper flakes
1 cup good quality fish sauce
3 tbsp saewoojeot, Korean slated & fermented shrimp (you can substitute to fermented shrimp paste)
1/4 cup maesilaeg, Korean preserved plum extract (you can substitute to apple or apricot jam)
18 to 24 garlic cloves, chopped
1 tbsp chopped ginger
3 tbsp sugar
1 1/2 tbsp salt

For the Filling Vegetables
2 lb Korean radish, julienne
8 to 10 green onions, cut in halves lengthwise if it’s thick then cut into 1-inch long pieces
1 bunch of Korean mustard, cut into 1-inch long pieces (approximately 4 cups)
1 bunch Korean or garlic chives cut into 1-inch long pieces (approximately 2 cups)