Shadowing Practice: Stop buying KIMCHI, make this instead (+ save money!) - Learn English Speaking with Video
Les maken...
1
Kimchi is the MVP of fermented foods and it's a staple in Korean cuisine.
2
I'm really obsessed with it and so today we're going to be making a very simple version with easy to find ingredients.
3
This is store-bought kimchi and this is my homemade kimchi.
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So it's a lot more goodness for a fraction of the price.
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Once you have a jar of this in the fridge, you're gonna want to have it with everything.
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You can add it to fried rice, stir it into noodles, add it to salads, roll it in gimbap, pile it on hot dogs, tuck it into sandwiches.
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It's so versatile and because it's fermented it's good for your gut too
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But it's usually made with fish sauce shrimp face or other seafood based ingredients
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So today we're gonna be making a fish free fully vegan
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version at home with very easy to find ingredients All right, enough talking.
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Let's dive in All right,
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first up I've got a kilogram of Napa cabbage, quite possibly my favorite cabbage.
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Now you could slice this in half lengthwise with a knife, but what I actually like to do instead is to just cut it at the base
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and then tear it open the rest of the way.
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And then you're going to see that it's going to retain this nice crinkly texture in the leaves.
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Now once it's quartered, I then chop it up into roughly one inch chunks.
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Now we can add this all to a large bowl and sprinkle over about 25 grams of iodine-free salt.
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Now do not reduce the amount of salt.
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It's really important and don't worry we're gonna wash it off later.
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And I like to use coarse sea salt but fine sea salt and kosher salt work too.
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Once the salt is in there just give it a toss
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and a very gentle massage just for a couple of minutes
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and this is going to help to soften the cabbage and draw out the moisture.
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Then we're going to let it sit for a couple of hours just toss it once or twice in that time.
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While the cabbage rests we're going to make the kimchi paste.
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So just grab a food processor and chuck in half of a small onion, five cloves of garlic, and half of a sweet red apple.
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The sugar in this is necessary to kickstart fermentation without adding any additional sugars.
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Then toss in a chunk of fresh ginger, some vegetable broth, soy sauce, and miso paste.
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These last three ingredients are what gives this the kind of salty, umami taste you would normally get from fish sauce.
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And then the star ingredient is all that's left.
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This is gochugaru.
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Gochugaru is a Korean red pepper flake, which is fundamental to making kimchi.
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It's a non-negotiable ingredient.
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It's the only one you're potentially gonna need to source, and you can usually just find it in an Asian supermarket or get it online.
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Once the gochugaru is added in, pop the lid onto the food processor and blend it up until it's smooth.
36
Next, let's prep the veggies.
37
For the veggie add-ins, I'm keeping it super simple with just two ingredients.
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So a carrot, which I'm going to julienne, so just cutting it up into matchstick-like pieces, and then a few stalks of green onion, which I'll chop up into two-inch chunks.
39
I also like to actually cut it lengthwise, just so the onion flavor isn't so overpowering.
40
Traditionally, you'd also add Korean radish or daikon radish, but this is meant to be a simple recipe, so I'm leaving it out.
41
All that's left now is to bring it all together.
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This cabbage is done resting.
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If you look closely, you'll see it's actually released a lot of liquid and it's reduced significantly in volume.
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So now we're gonna drain this in the sink
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and then run it under cold water just to help wash away that excess salt.
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And you can pick up little handfuls at a time, give it a good gentle squeeze to drain off any excess liquid, and then transfer this back to the large bowl.
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Then you can toss in the carrot, the green onion, and the kimchi paste.
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And now we're just gonna mix everything together, but if you've got cuts on your hands like I do, you might want to consider putting on some gloves.
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Now we're just going to pack this kimchi into a clean jar.
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Just press it down firmly though, so it's submerged in its own juices.
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And just make sure to leave about an inch of space at the top, because fermentation is a living thing, it's breathing, it needs that room to breathe, so don't pack it all the way to the top.
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Now you can just close the lid and leave it on the counter overnight, away from direct sunlight.
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From here on out, you're just fermenting.
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All right, so the next day you are going to open the lid to burp this and release any built-up gas, and you can give it a taste test.
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For a mild kimchi, this is already ready after a day or two, especially if it's warm where you are.
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But if you like a tangier kimchi like I do, it needs a little bit longer, so you might want to leave it on the counter for another day or two.
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Just be sure to burp it in that time, and then from that point on, it's ready.
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It's so tangy.
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I love this so much.
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At this point, you do want to move it to the fridge just to slow down fermentation, but now you've always got a jar of kimchi in your fridge.
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It's good for months and you can add it to just about everything.
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It's gut friendly, tangy, a bit spicy and super wholesome.
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This recipe is linked for you in the description box below.
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But if you do want to level up, we actually have a more traditional kimchi recipe on our website that uses more authentic ingredients and methods.
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But this was just meant to be a beginner friendly version.
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In any case, both are on the website for you.
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The links are in the description box below.
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Thanks so much for hanging with me today, friends.
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I really appreciate it.
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PickupLime signing off and I'll see you in the next video.
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Oy!
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Any additional sugars?
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No!
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Slank this.
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Slank this.
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It's a staple in cuisine.
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Cuisine, cuisine.
78
Fermented foods and a staple in cre- cre- Ah, can't I- Stir it into noodles, add it to salads, roll it in- Oh, so good.
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Woordenschat en spreektips bij deze les
Deze spreekles op niveau B1 is gebaseerd op de video “Stop buying KIMCHI, make this instead”. Deze woorden komen het vaakst terug: kimchi, ingredient, salt, add, cabbage. Deze video bevat 78 zinnen en 1119 woorden om na te spreken. Het gesproken deel duurt 5:32. De spreker praat snel, ongeveer 202 woorden per minuut, dus reken op verbonden en ingeslikte klanken. Slechts 78% van de woorden hoort bij de 3.000 meest gebruikte Engelse woorden, dus de woordenschat is pittig.
Belangrijke woorden in deze video
De 15 moeilijkste woorden uit de video, met uitspraak en betekenis:
| Woord | Uitspraak | Betekenis |
|---|---|---|
| ingredient zelfstandig naamwoord | /ɪnˈɡɹiːdi.ənt/ | ingrediënt |
| cabbage zelfstandig naamwoord | /ˈkæbɪd͡ʒ/ | kool |
| ferment werkwoord | /fɚˈmɛnt/ | gisten |
| cuisine zelfstandig naamwoord | /kwɪˈziːn/ | keuken |
| onion zelfstandig naamwoord | /ˈʌn.jən/ | ui, ajuin |
| toss werkwoord | /tɔs/ | opgooien, opwerpen |
| fermentation zelfstandig naamwoord | /ˌfɜɹmənˈteɪʃən/ | fermentatie, gisting |
| tangy bijvoeglijk naamwoord | /ˈtæŋiː/ | zurig, zurige |
| chunk zelfstandig naamwoord | /t͡ʃʌŋk/ | stuk, brok |
| staple zelfstandig naamwoord | /ˈsteɪ.pəl/ | nietje, niet |
| pasta zelfstandig naamwoord | /ˈpɑ.stə/ | deegwaren, pasta |
| burp werkwoord | /bɝp/ | boeren |
| noodle zelfstandig naamwoord | /ˈnu.dəl/ | noedel |
| radish zelfstandig naamwoord | /ˈɹæd.ɪʃ/ | radijsje, rammenas |
| slink werkwoord | /slɪŋk/ | sluipen |
Phrasal verbs die je zult horen
| Woord | Betekenis |
|---|---|
| build up werkwoord | opstapelen |
| pick up werkwoord | oppakken, optillen |
| slow down werkwoord | afremmen |
Grammatica in deze video
De structuren die de spreker het meest gebruikt, met de exacte woorden uit de video:
| Structuur | In de video |
|---|---|
| Lijdende vorm be + voltooid deelwoord — het gaat om wat er gebeurt, niet om wie het doet | is added · is meant · is done |
| Mogelijkheid met “might / may” might/may + werkwoord — iets is mogelijk maar niet zeker | might want |
| Toekomst met “going to” be going to + werkwoord — een plan of iets dat je ziet aankomen | we're going to be · gonna want · gonna be |
| Present continuous am/is/are + -ing — iets dat nu of in deze periode gebeurt | I'm keeping · I'm leaving · you're just fermenting |
Uitspraak om op te letten
De spreker gebruikt 33 samentrekkingen en verkorte vormen, zoals we're, gonna, I'm. Spreek ze kort uit, zoals je ze hoort.
- De “th”-klanken: breathe /bɹiːð/, authentic /ɔˈθɛn.tɪk/
- De klanken “sh” en “zh”: fermentation /ˌfɜɹmənˈteɪʃən/, radish /ˈɹæd.ɪʃ/, kosher /ˈkoʊʃɚ/, negotiable /nɪˈɡoʊʃəbəl/, preposition /ˌpɹɛpəˈzɪʃən/
- Lange woorden — let op de klemtoon: ingredient /ɪnˈɡɹiːdi.ənt/, fermentation /ˌfɜɹmənˈteɪʃən/, negotiable /nɪˈɡoʊʃəbəl/, overpower /oʊ.vɚˈpaʊ̯.ɚ/, preposition /ˌpɹɛpəˈzɪʃən/
Klanken die Nederlandstaligen lastig vinden:
- Stemhebbende eindmedeklinker — /b/, /d/, /g/, /z/, /v/ niet verscherpen: cabbage /ˈkæbɪd͡ʒ/, salad /ˈsæl.əd/, submerge /səbˈmɝd͡ʒ/, seafood /ˈsiːfuːd/, glove /ɡlʌv/
- /æ/ — opener dan de Nederlandse “e”: cabbage /ˈkæbɪd͡ʒ/, tangy /ˈtæŋiː/, radish /ˈɹæd.ɪʃ/, carrot /ˈkæɹət/, salad /ˈsæl.əd/
- /g/ — een harde plofklank, geen Nederlandse “g”: ingredient /ɪnˈɡɹiːdi.ənt/, kilogram /ˈkɪləɡɹæm/, negotiable /nɪˈɡoʊʃəbəl/, beginner /bəˈɡɪnɚ/, glove /ɡlʌv/
Zo oefen je met deze video
- Luister de hele video één keer zonder te spreken en noteer de woorden die je niet kent.
- Begin op 0,75× snelheid, spreek zin voor zin na en ga terug naar normale snelheid zodra het makkelijk gaat.
- Neem jezelf op en vergelijk met het origineel; let daarbij op woorden als ingredient, cabbage, ferment.
Wat is de Shadowing-techniek?
Shadowing is een wetenschappelijk onderbouwde taalleermethode die oorspronkelijk is ontwikkeld voor professionele tolkentraining en gepopulariseerd door polyglot Dr. Alexander Arguelles. De methode is eenvoudig maar krachtig: je luistert naar native Engelse audio en herhaalt het onmiddellijk hardop — als een schaduw die de spreker volgt met slechts 1–2 seconden vertraging. In tegenstelling tot passief luisteren of grammaticadrills, dwingt shadowing je hersenen en mondspieren om echte spraakpatronen tegelijkertijd te verwerken en te reproduceren. Onderzoek toont aan dat het de uitspraaknauwkeurigheid, intonatie, ritme, verbonden spraak, luisterbegrip en spreekvaardigheid aanzienlijk verbetert — waardoor het een van de meest effectieve methoden is voor IELTS Speaking-voorbereiding en echte Engelse communicatie.