In this Filipino‑language cooking tutorial, the presenter walks viewers through a step‑by‑step homemade kimchi recipe using bok choy (pechay) as the main vegetable. The process begins with salting the bok choy in a ½‑cup rock‑salt solution for 2–3 hours, stirring every 30 minutes until softened. While the greens soak, a rice‑flour slurry is prepared by mixing water, light brown sugar, salt, and glutinous rice flour, then microwaving (or simmering on the stove) until translucent. The seasoning paste is made by blending crushed garlic, onion, ginger, hot pepper flakes (or chili flakes as a milder alternative), fish sauce, and optionally fish skin for added umami. Julienne‑cut radish, carrot, leeks, and spring onion are added, then everything is combined, excess water squeezed out, and the mixture is left to ferment at room temperature for 8–12 hours (or overnight) before serving. The presenter offers tips on adjusting spice level, using fish skin for depth of flavor, and serving the kimchi with fried fish or other dishes.
Chapters
Today, poi, gago atay na kimchi sumerun ako dito, tatlung kilo na pet chai bagyo. Maganda po nampili inyo yung green pawag yung into pieces like this. So about 1/2 cup of rock salt. So let it marinate for about 2 to 3 hours. Until it's already soft and glabas. So every 30 minutes, you can keep stirring it so that it will be cooked evenly. Evenly salted. 30 minutes na, as you can see, no, you can see. So 2 and a half hours. As you can see, So about 30 minutes before matapos ang pagbabad niyo ng inyong petchay bagyo, pedi nang gawin yung inyong timpla. So mayroon ako dito 1½ cups na water, nalagay natin na ating ½ cup or about 100 grams na light brown sugar, 1 tablespoon na salt, at ¼ cup or about 25 grams na sticky rice flour or glutinous rice flour. Halo, inong mabuting, gang mawala yung clumps. Microwave yung langto for about 4 minutes, wag pungtoloy toloy. Set niyo muna for 2 minutes, tapos afternoon halo, and tapos set na 1 minute, halo, and tapos another minute. Pwede rin po itong iluto sa stove, so ilagay niyo lang sha sa isang saucepan, tas haya anu sha mag-simmer for about 5 minutes or until translucent sha. So after 4 minutes of cooking sa microwave, eto na itura na yung yung mixture, ipakatranslucent na sha. So just make sure as much as possible, cold running water. Crushed garlic, about 2 and 3/4 crowns, or 100 grams, or 3/4 cup. Onion, so it's about 150 grams, so chop like that. Ginger, this is about 3 tablespoons, 25 grams. Hot pepper flakes, 1 cup, or about 100 grams. Korean roasted grocery stores. But actually, if you want to make kimchi, you don't have to use hot pepper flakes. You can use chili flakes instead to make kimchi. Same process, same ingredients, but instead of hot pepper flakes, chili flakes. But it's not as spicy. But it's still good for kimchi. The amount of hot pepper flakes, I'll just use 1 cup. If you want to make more kimchi, you can double it. So use 2 cups of hot pepper flakes. 1/2 cup of fish sauce or patis. And to level the flavor, we will add 1/2 cup or about 150 grams of fish skin. So this is a recipe for a special fish skin risotto. So what is the secret ingredient? It will give a more delicious flavor to the kimchi. Since ibap ibapotay na magong nagagamitin, I recommend na sa huling yunapo idagdag yung pagong para matanchanyo po yung lasa. Kasi may bagong na sobrang alat, may bagong na sobrang tamis. So yung dame, depende rin po talaga yung sabagong na ginagamitin yon. So sadulo yun lang po sha idagdag at implanesh according po sa yung preference. Slightly tapos to puree na tinto using blender or food processor pero akong Gaga meeting coco, immersion blender, any of these things. Immersion blender. Ketchai bagyo, pinatik tikumuna sha for 30 minutes para matangal yung excess water. At eto na sha ang ginamit ko pa la na pampatiktek yung isang layer na aking steamer. Tapos, nageiko sha din to. So, ayentad din natin itagdagang ating labanos na cut into strips or julienne. So, ito po ay 2 cups or 1 medium na labanos, about 1/4 kilo. Tapos, yung adding 1 cup na carrots, cut into strips din or julienne. Ito ay medium na carrot, about 120 grams. Paglalagad din po tayong leeks, ito po ay 1 cup din, about 60 grams. Isang onion, isang shoot. Tapos, dalagan din atin siyang spring onion, isang shoot din eto, about 8-10 grams eto. Okay, yung ito lang, slightly Champagne yumati sauce. Ay, yam! So ito napo ang inyong kimchi. Ang sarap, sarap i partner po nito sa mga frito, mapritong isda. Napakasarapo po. Pedihin naputong i enjoy nang ganito pero walapashang asin. So para umasin pusha, hayang ilang sha at room temperature at least overnight tapos afternoon pedihin napusha i keep sareh. Expect ni po pala namagtoo too big pa ito. So hindi sha ganian kalapot. Tapos yung too big na yon, So tapanyo lang po ito at haya anshang magferment at room temperature for at least 8 to 12 hours para magdevelop na yung asin.
