Let's make some CORN 🌽🌽🌽

Let's make some corn kimchi. So hot. I'm turning anything into kimchi. I made brussels sprouts kimchi, pineapple kimchi, kiwi skin kimchi, cucumber kimchi, and then I was eating corn on the cob and I was like How delicious would corn on the cob kimchi be??? So I'm gonna make corn kimchi :) Non authentic kimchi recipe. All my kimchi inventions, my pineapple kimchi, brussels sprouts kimchi, kiwi skin kimchi, were all SO delicious... So if you haven't watched my videos, go watch them after this video, try them out!!! Soy sauce. Spice pepper flakes. Also known as gochugaru! I love corn. I love plain corn, but I also love eating corn that's like marinated in sauce. So how delicious would corn kimchi be? I'm not talking like corn kernels. I'm talking like whole corn in kimchi marinade... YAH. Myeolchi ek Which is fish stock. It's like having a seafood boil, and having corn. Minced garlic. This may be a bit messy, but sometimes messy food is the most delicious food!! Honey. And if you know, you know... I always add a bit of Vegemite to my kimchi. Honestly, you can't really taste it, but just for experimental purposes... if you're a Korean watching this, this is not the authentic kimchi. This is just a no recipe experimental cooking channel!! Make sure you mix it well, so you don't get like a CHUNK of Vegemite. Okay, that's my marinade, corn on the cob which I'm gonna like cut up into little pieces? 'cause that it's like easier to eat you know? I will always say this.... But like cooking itself is a whole arm workout. My face is like red! Like the kimchi marinade.. Should I keep it like that, or should I like half it like that? will get into that part less surface area. Maybe I should keep it like that. Yeah, I think I'll keep it like that. I love corn. Whenever I have corn, I can't not say like... CORN! Okay, got my marinade, and then my cut up corn. I'm just gonna dump the marinade ALL the marinade in... Then I'm going to marinate in the marinade. REALLY mix it in so the kimchi marinade can like REALLY marinate the layers, the crevices, and get down to the scalp of the corn. Okay, my corn is all mixed through. we just pop the lid on. You know what I say: All good things take time. We need to let this corn kimchi now marinate, and ferment, and let it do its thing. Patience is a virtue. SEE YOU SOON Corn kimchi!!! Come back for a taste test :D