The Fastest Way to Make Funky, Spicy, Flavor-Packed Kimchi
Season 2016 Episode 18 | 2m 50s
No, it’s not traditional, but it’s fun, flavorful, and crazy quick.
“Quick kimchi” might sound like a contradiction in terms. But a fast, funky Korean cabbage delight is totally doable—and utterly delicious—with this technique. We use the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon. We can’t claim this technique is traditional, but it’s super fun, full of flavor, and easy.
Problems playing video? | Closed Captioning Feedback
Problems playing video? | Closed Captioning Feedback
The Fastest Way to Make Funky, Spicy, Flavor-Packed Kimchi
Season 2016 Episode 18 | 2m 50s
“Quick kimchi” might sound like a contradiction in terms. But a fast, funky Korean cabbage delight is totally doable—and utterly delicious—with this technique. We use the power of carbon dioxide and lactic acid to create fizzy kimchi in a flash using our handy whipped cream canister, or whipping siphon. We can’t claim this technique is traditional, but it’s super fun, full of flavor, and easy.
Problems playing video? | Closed Captioning Feedback
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