The oldest kimchi I've eaten was probably months old, but I have made and eaten a kimchi that had a 40+ old 'mother', because the leftover juice was added to the next batch over and over again. It basically turbo-boosted the fermentation and flavor development process.
@@lifeisdead01 Definitely. After we added the 40-year-old mother we still let it ferment for about 4 weeks, but that mother definitely turbo boosted the process. Basically with an old mother you can create a fully fermented product in a shorter amount of time that has a lot of depth of flavor.
One important thing to know is that when cabbage ferments it produces Vitamin C. Eastern European Sauerkraut was a way to prevent scurvy during the winter when there were no fresh fruits or vegetables.
Been making kimchi for a year and I love it - the process, the resting period, and having jars of it handy to snack on, add to soup, or gift to friends. It's labourious but worth the effort.
She is very informative and knowledgeable! I never had such a calming presence introducing suchfood before and being respectful about almost anything! i want her to be a regular!
I was in Ann Arbor in 1986, 1987. I remember there was one little Korean restaurant on campus at that time, which served bibimbop and a handful of other classic Korean dishes. A small bit of kimchi was offered for free, sometimes kak-doo-gi. Good times.
I generally like the Korean food I've had that i remember. Kimchi is an acquired taste, but it may be the most brilliant food. When you combine aspects such as health, survive-ability, and flavor, i love the whole idea of it.
I've been making tongbaechu kimchi for 4 years now, and it is one of my greatest culinary prides. I've turned lots of my friends to Korean cuisine, and even our Korean friends really enjoy it. What a fantastic and unique dish.
For those who are new to kimchi, this chef's first two kimchies are fairly traditional style (except celery heads. I dunno any Korean grandma who use that for kimchi in s.korea(yet)). Last geotjeori (geot:exterior + jeori:salt down/pickle = lightly (quick) salt down / pickled vegetables) is quite fusion style. Normally it's made with napa cabbage but the idea is still the same: quick salad version of kimchi (no fermentation). As long as you use usual kimchi paste on any vegetables or crunch fruits of your choice, it will come out as a nice bold yet refreshing geotjeori. Hope these informations help you with understanding a bit more about kimchi 🔥🥬🔥
@@NorthS1deSold1er my mother used to make geotjeori with fresh oysters and prawns on the top of tiny alive shrimps she used for regular kimchi paste (yeah I know what you are thinking but by the time when they are ready to be used, most of them are no longer alive. This practice was passed down from those who weren't fortunate enough to live in refrigeration technology era to guarantee food safety. Now it's continuing tradition to guarantee food safety & taste. They are EXTRA sweet than dead for long one) to add additional umami, natural sweeteness and different textures. These fresh sashimi grades seafoods(oysters & prawns) are mostly only used for geotjeori or short term kimchi(you only ferment it for very short period like few days) because they get over ferment and funky too fast. Still safe to consume but it loses freshness and natural sweeteness of seafoods by then so it's recommend to consume before oysters melt into the kimchi(at least that's the case in my family). These seafood versions are mostly popular in South part of S.korea due to it's geological reason but you can still get thess types of kimchi in Seoul because many people migrated from all states. I hope I'm making sense here. I'm half typing & half sleeping right now 🙈 lol
@@theangrycheeto when you make kimchi, leave kimchi in cooler area of house. Usually after two days or so, there will be a little bubble developing. When you see that, move it to -0.8 ℃ to -1.3 ℃ refrigerator to continue fermentation. It takes roughly 2 weeks for kimchi to be fully fermented. Once it is getting closer to desirable fermentation stage( you will feel water down sparkling water like bubbles with refreshing sourness and everything else you will love about any pickled vegetables), slightly lower the temperature to slowing the fermentation process. It should not be lower than -1.8 ℃ or else it will start developing ice on the top. Slight slush of kimchi juice on the top is fine but once the cabbage froze, it will lose it's crunch texture and it won't be enjoyable after that (kinda like floppy and mushy pickles). These temperatures are just a guide line as depends on where you are at, it might require higher or lower temperature to manage kimchi but just understand the logic behind of it: warmer = faster fermentation & cooler = slower fermentation. This can be also applied to store bought one. If the kimchi you bought is locally made, it's probably safer to assume it's made in more traditional technique so it's safer to just follow what I mention above. However, if it's mass produced package kimchi from factories, higher chance it's recipes are very different from traditional style due to it's unavoidable ecosystem of factory made food: adding additives to force fermentation, flavour enhancers, preservatives, etc. Those factory ones are meant for consume as soon as possible. So don't expect it to last long. And most of them won't ferment nicely even if you want them to ferment longer. To add more, chopped kimchi ferment faster and less tastier than whole cabbage kimchi. So if you want your Kimchi to last longer, try to get whole unchopped kimchi and take whatever you can eat at a time to keep the fermentation process smoothly. And less opening of lid is better for fermentation process as well. And when your Kimchi is heading to fairly sour stage, use it for kimchi stir fried rice or kimchi jjigae(there are tons of recipes online). These foods are perfect to balance out sourness of kimchi. Hope these helps !
@@kakuella Wow, thank you so much! That explains a lot. I did have kimchi from the store and everything you said was spot on. Appreciate you taking the time to explain 🙏
Norwegian here. I've never tasted kimchi but I've wanted to for a long time! I hope to take a trip to South Korea and try it soon! Chef Kim is lovely. You can see how excited and proud she is and that she loves making kimchi. I had no idea there was so much variety and that it was so open for experimentation!
When she mentioned that fish sauce goes all the way back to the Roman times, I was like “oh she must mean Garum!” I only know that thanks to Tasting History! :3
I got HOOKED on KIMCHI about 1992. Started making it myself by 1994. Your video is very good.I must get that radish. I come from people that do crazy things like ferment or pickle stuff. But not in recent generations. But as soon as I did it seemed completely natural to my physical being somehow. This video is incredibly informative !
i love and appreciate kimchi so much. because of masngchi i’ve always just loved it and the idea and tradition and culture of kimchi. i’m deeply saddened though bcuz the first time i had it i wasn’t a huge fan of the taste but was so determined to grow to love it. i still use it in a lot of dishes but i’m striving to love it by itself
I became addicted to Kimchi when I was stationed in Korea 85 to 86. When I returned to the states and found it difficult to get , it depended on where you lived. I live in Cleveland, OH now & van feed my cravings anytime I want. Good times!
Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage 🥬. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
It’s very interesting how many foods we love were born from necessity before preservation technologies existed. Various fermented foods from different countries were just created as a means to avoid spoilage.
It's perfect with thinly sliced and slightly burnt Korean bbq beef or pork and some white rice. Contrasts the fat nicely and adds some crunchy texture, spice and funkiness.
wow, this was the most informational, educational, just the right amount of detailed-video for those interested in learning more about kimchi. thank you!!!
I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼♂️ I can take down half the jar before I'm satisfied. I love watching cooks/chefs use there hands when they prep. It means they're putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽
I love watching my grandma make different kinds of kimchi! And I love learning about it. There are so many different kinds, and I love regular kimchi (nappa cabbage), but my favorite right now is baek (white) kimchi since it's so refreshing! So glad there's an educational video like this here~
I live not too far from Ann Arbor, Michigan; I will seek out your restaurant and your cuisine. Excellent history of kimchi. My favourite is the seasonal cucumber kimchi. My mouth is salivating just watching this video.
There’s something about kimchi. The first time I had it I didn’t like it but the next day I was craving the spicy tanginess. It warms my insides and satiates me.
@@dontbelongherefromanother Yes, I understand. There are some milder versions if you want to get into it. It’s quite healthy and delicious once you get past the strong smell.
I'm not Korean but I'm gonna guess you eat Kimchi because it's freaking delicious and tastes good on just about everything! Also, like gut health and stuff.
I looked this up for both of us! From what I understand, it's because it's ALREADY "spoiled" so to speak, basically: it is VERY unlikely another bacteria could get in and survive when it's already crawling with different bacteria. So fermenting protects itself!
I’m lucky enough to live in Ann Arbor and am a regular customer at Miss Kim. Best class ever was a Korean BBQ class taught by Chef. It still is my go to for hosting cook outs. So easy and delicious!
that channel where a lady feeds her Korean parents huge, elaborate meals from other places and they eat it, love it and eventually pull out their kimche to add to the food!
Yeah, that season is here once again. My mother and her bunch are planning GimJang two weeks from now. She ordered BaeChoo, Moo, GoChuGaRu, SaeWooJeot, aged Sea Salt etc. Yup. That season.
🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It's good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. :)
I love Kimchi. I like making it. The problem is twofold: it's difficult to find napa cabbage where I live, though there are substitutes. Second, it takes up a LOT of space for a home kitchen.
I haven't had a style of kimchi I didn't like but omg that fresh spring time one at the end... I need to make that so bad! Looks like a flavor explosion.
She definitely has a different take on Kimchi than my family LOL I think it stems from my family escaping Korea after the war and coming to the USA. Back then we were living in South Carolina and no body knew what a Korean was. Everyone knew the Chinese and the Japanese but, the 99 percentile had never seen or heard of a Korean before. So that meant we had to make do with what we could get our hands on. It's where I think the USA's kimchi game diverged from Korea. My grandmother and my mother made our own doenjang, gochujang, and gochugaru. We didn't have napa cabbage as it wasn't really grown in the US back then. This made a huge separation of our kimchi as we couldn't afford to put seafood in our kimchi. So my parents made due. I remember my mother cooking ferns for fern kimchi. Our neighbors used to complain all the time about the smells coming from our house. There were many times the cops were called on us and my parents getting cited for the smells. I wish these last few generations could experience how difficult it was for all of us with no Asian grocery stores or other Asians around. It forced us to be together. Our family stayed so close together because of the hardships we endured. A family that makes kimchi together will always stay together. It's hard work any it's so awesome when we get to chare in the spoils of good kimchi!
I just put kimchi in my arugula, Romaine lettuce Spinach salad that I made at whole foods and wrote down Kimchi recipes from Maangchi's TH-cam channel. 🥰
I live in a very small town in the state of Nebraska , where it’s no diverse at alllll ! My only food options are burgers , burgers , pizza , subway oh and did i mention burgers 🥴 there’s one lil mom and pop grocery shop that’s sells Kimchi ( can’t think of the brand) but i swear i think I’m the only one who buys it 😅 but i Literally eat it with almost all my meals ! Thank you for this beautiful video 🥰
I have made several batches of kimchi and never a good one. That being said, I have one in my fridge made of dandelion leaves that is two years old. So maybe… Anyway, thanks for reigniting my vigor for kimchi! A beautiful and informative video to be sure.
I have always loved Kimchi, even as a toddler. Because kimchi is spicy, I remember rinsing the spices out but was always excited to eat kimchi, which is weird because most kids do not like it. But I love the way the presentor (Ms Kim) explains everything so thoroughly. She should have her own show. I would absolutely watch her. Ms Kim, hwighting ❤❤❤
I learned to make kimchi myself 5 years ago and I always have to have a container of homemade kimchi in the fridge. It's just something that tastes better the more you let it mature in the fridge, unless actual mold develop.
I love kimchi!! like I know kimchi is supposed to be a side dish but I could eat it as a whole meal lol! my favourite kimchi is 깍두기 (Kkakdugi) which is cubed radish kimchi!
I love kimchi. Was 1st introduced when watching American hustle life with bts. Bts kept offering it various guests on the show so I found an asian store that carried it and fell in love! I prefer the white to the red, but it's delicious. Though I prefer to eat it with other foods. I'm from 🇺🇸 btw! Currently eating kimchi as I write this and also studying Korean.
Finally getting kimchi 'right' is such a terrific feeling of triumph. For everybody wanting to persevere in making it, can I suggest putting the bowls and buckets in the bathtub and leaning over the side to do the mixing and jar-filling work? You can then rinse everything down with the showerhead attachment et voila: no mess at all. I'm still trying to get the level of saltiness exactly right, and trying to ensure that I'm consistent with each batch but there are so many variables out of one's control so each time is a mild surprise. I have kimchi almost every day. Delicious and healthy. PS= Add little half moon slices of danmuji into kimchi if it's got that fizzy, developed flavour and you'd like to add some crunch and sweetness. Stir frying can destroy all the good bacteria so having it raw keeps the nutrition intact. Danmuji for the win.
Well... usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.
The raw oysters look AMAZING and I bet it adds a special taste in this Kimchi recipe, but would it go bad after a while with the cabbage in there? do we take it out after a day or leave the raw oyster in there permanently? Does anyone know?
06:25 - 06:42 so "son-mat' is the explanation koreans have for the microbes and bacteria on your skin/fingernails that ferment the kimchi. Got it👍 (I suppose the meat and just things floating in the air also contribute to the fermentation process)
she needs her own TH-cam channel omg she was amazing to learn from
She needs OnlyFans
🤣
she’s my wife
yeah, i'm really bad at focusing but her? I listened the whole time not doing everything else at the same time
Liberals glorify fat and ugly always. Lol
Learned how to make Kimchi and got a history lesson at the same time. More Ji Hye Kim please 🤍 her!
Agreed, I would 1000% watch a show with her in it!!
she’s a cutie
you can really feel the love and respect chef kim jihye has for kimchi and food in general. a very relaxing voice and is well-spoken too.
I love how she explained everything. I've never really been interested in trying kimchi, but after watching this, i wanna try some
Late af comment, but I hope you tried it. Kimchi is my CRACK and I am eating it as we speak.
The oldest kimchi I've eaten was probably months old, but I have made and eaten a kimchi that had a 40+ old 'mother', because the leftover juice was added to the next batch over and over again. It basically turbo-boosted the fermentation and flavor development process.
Did it have a distinct taste?
@@lifeisdead01 Definitely. After we added the 40-year-old mother we still let it ferment for about 4 weeks, but that mother definitely turbo boosted the process. Basically with an old mother you can create a fully fermented product in a shorter amount of time that has a lot of depth of flavor.
@@JohnVC That sounds amazing! Not just taste, but gut-healthwise as well
Cool! So, it's like sourdough!
I do this too and it really makes the flavour a lot more layered!
One important thing to know is that when cabbage ferments it produces Vitamin C. Eastern European Sauerkraut was a way to prevent scurvy during the winter when there were no fresh fruits or vegetables.
Thanks for the info. 😊
The insane knowledge she shares along with the recipe is so amazing. I never knew history and cooking could mix so well
Been making kimchi for a year and I love it - the process, the resting period, and having jars of it handy to snack on, add to soup, or gift to friends. It's labourious but worth the effort.
She is very informative and knowledgeable! I never had such a calming presence introducing suchfood before and being respectful about almost anything!
i want her to be a regular!
I was in Ann Arbor in 1986, 1987. I remember there was one little Korean restaurant on campus at that time, which served bibimbop and a handful of other classic Korean dishes. A small bit of kimchi was offered for free, sometimes kak-doo-gi. Good times.
I generally like the Korean food I've had that i remember. Kimchi is an acquired taste, but it may be the most brilliant food. When you combine aspects such as health, survive-ability, and flavor, i love the whole idea of it.
what a lovely summary of kimchi :) thanks Ji Hye for such a lovely introduction of kimchi to the people who's not familiar
Great Video! Korean cuisine is the best how multi layered it's flavors are. She deserves her own show and is great to watch and listen to.
I've been making tongbaechu kimchi for 4 years now, and it is one of my greatest culinary prides. I've turned lots of my friends to Korean cuisine, and even our Korean friends really enjoy it. What a fantastic and unique dish.
For those who are new to kimchi, this chef's first two kimchies are fairly traditional style (except celery heads. I dunno any Korean grandma who use that for kimchi in s.korea(yet)). Last geotjeori (geot:exterior + jeori:salt down/pickle = lightly (quick) salt down / pickled vegetables) is quite fusion style. Normally it's made with napa cabbage but the idea is still the same: quick salad version of kimchi (no fermentation). As long as you use usual kimchi paste on any vegetables or crunch fruits of your choice, it will come out as a nice bold yet refreshing geotjeori. Hope these informations help you with understanding a bit more about kimchi 🔥🥬🔥
Damn, love the extra insight. I've made kimchi before but never seen raw oysters in my research.
@@NorthS1deSold1er my mother used to make geotjeori with fresh oysters and prawns on the top of tiny alive shrimps she used for regular kimchi paste (yeah I know what you are thinking but by the time when they are ready to be used, most of them are no longer alive. This practice was passed down from those who weren't fortunate enough to live in refrigeration technology era to guarantee food safety. Now it's continuing tradition to guarantee food safety & taste. They are EXTRA sweet than dead for long one) to add additional umami, natural sweeteness and different textures. These fresh sashimi grades seafoods(oysters & prawns) are mostly only used for geotjeori or short term kimchi(you only ferment it for very short period like few days) because they get over ferment and funky too fast. Still safe to consume but it loses freshness and natural sweeteness of seafoods by then so it's recommend to consume before oysters melt into the kimchi(at least that's the case in my family). These seafood versions are mostly popular in South part of S.korea due to it's geological reason but you can still get thess types of kimchi in Seoul because many people migrated from all states.
I hope I'm making sense here. I'm half typing & half sleeping right now 🙈 lol
Thank you Internet Kimchi Master 🙏 One day I'll make my own Kimchi. I always find that it gets too sour after 2 weeks.
@@theangrycheeto when you make kimchi, leave kimchi in cooler area of house. Usually after two days or so, there will be a little bubble developing. When you see that, move it to -0.8 ℃ to -1.3 ℃ refrigerator to continue fermentation. It takes roughly 2 weeks for kimchi to be fully fermented. Once it is getting closer to desirable fermentation stage( you will feel water down sparkling water like bubbles with refreshing sourness and everything else you will love about any pickled vegetables), slightly lower the temperature to slowing the fermentation process. It should not be lower than -1.8 ℃ or else it will start developing ice on the top. Slight slush of kimchi juice on the top is fine but once the cabbage froze, it will lose it's crunch texture and it won't be enjoyable after that (kinda like floppy and mushy pickles). These temperatures are just a guide line as depends on where you are at, it might require higher or lower temperature to manage kimchi but just understand the logic behind of it: warmer = faster fermentation & cooler = slower fermentation. This can be also applied to store bought one. If the kimchi you bought is locally made, it's probably safer to assume it's made in more traditional technique so it's safer to just follow what I mention above. However, if it's mass produced package kimchi from factories, higher chance it's recipes are very different from traditional style due to it's unavoidable ecosystem of factory made food: adding additives to force fermentation, flavour enhancers, preservatives, etc. Those factory ones are meant for consume as soon as possible. So don't expect it to last long. And most of them won't ferment nicely even if you want them to ferment longer. To add more, chopped kimchi ferment faster and less tastier than whole cabbage kimchi. So if you want your Kimchi to last longer, try to get whole unchopped kimchi and take whatever you can eat at a time to keep the fermentation process smoothly. And less opening of lid is better for fermentation process as well. And when your Kimchi is heading to fairly sour stage, use it for kimchi stir fried rice or kimchi jjigae(there are tons of recipes online). These foods are perfect to balance out sourness of kimchi. Hope these helps !
@@kakuella Wow, thank you so much! That explains a lot. I did have kimchi from the store and everything you said was spot on. Appreciate you taking the time to explain 🙏
Norwegian here. I've never tasted kimchi but I've wanted to for a long time! I hope to take a trip to South Korea and try it soon!
Chef Kim is lovely. You can see how excited and proud she is and that she loves making kimchi. I had no idea there was so much variety and that it was so open for experimentation!
It’s also an added bonus it tastes AMAZING too!
When she mentioned that fish sauce goes all the way back to the Roman times, I was like “oh she must mean Garum!”
I only know that thanks to Tasting History! :3
I got HOOKED on KIMCHI about 1992. Started making it myself by 1994. Your video is very good.I must get that radish. I come from people that do crazy things like ferment or pickle stuff. But not in recent generations. But as soon as I did it seemed completely natural to my physical being somehow. This video is incredibly informative !
i love and appreciate kimchi so much. because of masngchi i’ve always just loved it and the idea and tradition and culture of kimchi. i’m deeply saddened though bcuz the first time i had it i wasn’t a huge fan of the taste but was so determined to grow to love it. i still use it in a lot of dishes but i’m striving to love it by itself
I became addicted to Kimchi when I was stationed in Korea 85 to 86. When I returned to the states and found it difficult to get , it depended on where you lived. I live in Cleveland, OH now & van feed my cravings anytime I want. Good times!
Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage 🥬. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
Asian cuisine is so fascinating. As an Italian I love it even more than my own.
That's fun to hear because Koreans really love Italian Cuisine.
have you tried Korean-Italian fusion food? Rose Tteokbokki is really delicious!
@@Vulpix298 omg I would love it
I had kimchi for the first time in my life a month ago. It is AWESOME! Man, what have I been missing out on?
The best part is when you hover around abd watch mom/aunts/aunties/friends make kimchi and they give you a piece to taste. One of my fondest memories.
This has extremely high production value and it definitely shows.
It’s very interesting how many foods we love were born from necessity before preservation technologies existed. Various fermented foods from different countries were just created as a means to avoid spoilage.
It's perfect with thinly sliced and slightly burnt Korean bbq beef or pork and some white rice. Contrasts the fat nicely and adds some crunchy texture, spice and funkiness.
really articulate and nicely expressed from the host, nice work
She's so incredibly well spoken
wow, this was the most informational, educational, just the right amount of detailed-video for those interested in learning more about kimchi. thank you!!!
This is pure art.
The best video about kimchi I have watched (and trust me... I have watched A LOT!!!) Thank you. Outstanding!
I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼♂️ I can take down half the jar before I'm satisfied.
I love watching cooks/chefs use there hands when they prep. It means they're putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽
I love watching my grandma make different kinds of kimchi! And I love learning about it. There are so many different kinds, and I love regular kimchi (nappa cabbage), but my favorite right now is baek (white) kimchi since it's so refreshing! So glad there's an educational video like this here~
I live not too far from Ann Arbor, Michigan; I will seek out your restaurant and your cuisine. Excellent history of kimchi. My favourite is the seasonal cucumber kimchi. My mouth is salivating just watching this video.
There’s something about kimchi. The first time I had it I didn’t like it but the next day I was craving the spicy tanginess. It warms my insides and satiates me.
Same for me the first few times it wasn’t my favorite but as I tried it some more I fell in love and now it’s a staple of my diet.
I can't get past the garlic aroma
@@dontbelongherefromanother Yes, I understand. There are some milder versions if you want to get into it. It’s quite healthy and delicious once you get past the strong smell.
When I was a kid I didn't like it. Now I love it. I like Cucumber Kimc hee too. I eat'em with Chinese and Japanese foods too.
I'm so grateful for Miss Kim's history and cooking lessons.
I'm not Korean but I'm gonna guess you eat Kimchi because it's freaking delicious and tastes good on just about everything! Also, like gut health and stuff.
Someone on TH-cam said when they were younger they hated it but as they grew older they loved it
@@ameliatownsend5966 Makes sense I have food like that too from when I was a kid.
I could listen to her explain Korean cuisine all day!
I'm wondering why the salted shrimps and oysters don't rot and stink during the long fermentation period. It looks delicious.
I looked this up for both of us! From what I understand, it's because it's ALREADY "spoiled" so to speak, basically: it is VERY unlikely another bacteria could get in and survive when it's already crawling with different bacteria. So fermenting protects itself!
I’m lucky enough to live in Ann Arbor and am a regular customer at Miss Kim. Best class ever was a Korean BBQ class taught by Chef. It still is my go to for hosting cook outs. So easy and delicious!
that channel where a lady feeds her Korean parents huge, elaborate meals from other places and they eat it, love it and eventually pull out their kimche to add to the food!
Mmmm my fave meal ever is cucumber kimchi with white rice. 🤤
Delicious! My favourite type of kimchi is ponytail radish kimchi 🤤 I love the crunch.
@@alexlee9180 omg yes! Sooooooo good 🤤
Me too.
I will be visiting. It will be well worth the drive. I can't wait. Thank you for this video
Definitely going to try to make kimchi now, it’s so cool to learn about this dish!
Luv Korean food. Thanks for sharing, Kim Ji Hye (감사합니다, 김선생님. :))
Yeah, that season is here once again. My mother and her bunch are planning GimJang two weeks from now. She ordered BaeChoo, Moo, GoChuGaRu, SaeWooJeot, aged Sea Salt etc. Yup. That season.
Extraordinary and brilliantly explained. Thank you
🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It's good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. :)
I love Kimchi. I like making it. The problem is twofold: it's difficult to find napa cabbage where I live, though there are substitutes. Second, it takes up a LOT of space for a home kitchen.
@jamiesray you can use green cabbage too
I haven't had a style of kimchi I didn't like but omg that fresh spring time one at the end... I need to make that so bad! Looks like a flavor explosion.
Finally had kimchi for the first time a couple weeks ago. SO good.
Cucumber kimchi is so delicious, it's my favorite!
Me too.
Kimchi is my favorite side when eating Korean bbq. Goes with all meats.
Kimchi tastes so I'm getting addicted to it
She definitely has a different take on Kimchi than my family LOL I think it stems from my family escaping Korea after the war and coming to the USA. Back then we were living in South Carolina and no body knew what a Korean was. Everyone knew the Chinese and the Japanese but, the 99 percentile had never seen or heard of a Korean before. So that meant we had to make do with what we could get our hands on. It's where I think the USA's kimchi game diverged from Korea.
My grandmother and my mother made our own doenjang, gochujang, and gochugaru. We didn't have napa cabbage as it wasn't really grown in the US back then. This made a huge separation of our kimchi as we couldn't afford to put seafood in our kimchi. So my parents made due. I remember my mother cooking ferns for fern kimchi. Our neighbors used to complain all the time about the smells coming from our house. There were many times the cops were called on us and my parents getting cited for the smells.
I wish these last few generations could experience how difficult it was for all of us with no Asian grocery stores or other Asians around. It forced us to be together. Our family stayed so close together because of the hardships we endured. A family that makes kimchi together will always stay together. It's hard work any it's so awesome when we get to chare in the spoils of good kimchi!
This was fascinating and so heartwarming to watch. Thank you for sharing your love of kimchi!
Very knowledgeable lady, big respect.
I just put kimchi in my arugula, Romaine lettuce Spinach salad that I made at whole foods and wrote down Kimchi recipes from Maangchi's TH-cam channel. 🥰
I live in a very small town in the state of Nebraska , where it’s no diverse at alllll ! My only food options are burgers , burgers , pizza , subway oh and did i mention burgers 🥴 there’s one lil mom and pop grocery shop that’s sells Kimchi ( can’t think of the brand) but i swear i think I’m the only one who buys it 😅 but i Literally eat it with almost all my meals !
Thank you for this beautiful video 🥰
I can't wait to make my own! I'm not big for chili or hot spices,but totally am excited about using just scallions,garlic and gingers!!! Yum!
Korean pepper that she use is more roast taste then spicy
I have made several batches of kimchi and never a good one. That being said, I have one in my fridge made of dandelion leaves that is two years old. So maybe… Anyway, thanks for reigniting my vigor for kimchi! A beautiful and informative video to be sure.
korean cooking is amazing
I have always loved Kimchi, even as a toddler. Because kimchi is spicy, I remember rinsing the spices out but was always excited to eat kimchi, which is weird because most kids do not like it. But I love the way the presentor (Ms Kim) explains everything so thoroughly. She should have her own show. I would absolutely watch her. Ms Kim, hwighting ❤❤❤
Hey this is so fun! Fabulous video.
I wish I could take cooking classes from her! This is lit! 🔥
I learned to make kimchi myself 5 years ago and I always have to have a container of homemade kimchi in the fridge. It's just something that tastes better the more you let it mature in the fridge, unless actual mold develop.
I love kimchi!! like I know kimchi is supposed to be a side dish but I could eat it as a whole meal lol! my favourite kimchi is 깍두기 (Kkakdugi) which is cubed radish kimchi!
I’ve never tastes it before,it looks very fresh do the ingredients give it the flavor to bring out the tastes.
Very easy watch & very informative thank you 🙏👍👍👍🇬🇧
Mouth watering like crazy watching this 😋
Hey, this is so fun! I loved this Kimchi recipe, it's such a unique and flavorful way to eat Korean food.
This was very interesting I learned a lot!
Great info about Korea culture. Very humble and engaging. You can Please invite me to your dinner table any time🙏
love her restaurant in ann arbor! favorite restaurant in ann arbor for sure
me who eats Kimchi almost everyday, my mouth literally watered watching this
BECAUSE IT'S AMAZING.
I love Kim chi. It goes with anything, and it's a wonderful snack.
Kimchi with a bowl of hot rice during winter will warm you up.
SHE IS A GREAT TEACHER😎💯
Loved this video. I learned a lot. Thank you!
This was an amazing summary! Thanks!
She explained sooooo well, so eloquently ❤️❤️❤️
Brilliant video, it's a great side dish
Wow, extremely well explained! Girl knows her stuff! THANK YOU!
"Painting" is spot on, looks great
I love kimchi. Was 1st introduced when watching American hustle life with bts. Bts kept offering it various guests on the show so I found an asian store that carried it and fell in love!
I prefer the white to the red, but it's delicious. Though I prefer to eat it with other foods.
I'm from 🇺🇸 btw!
Currently eating kimchi as I write this and also studying Korean.
All of those looked so good
Finally getting kimchi 'right' is such a terrific feeling of triumph. For everybody wanting to persevere in making it, can I suggest putting the bowls and buckets in the bathtub and leaning over the side to do the mixing and jar-filling work? You can then rinse everything down with the showerhead attachment et voila: no mess at all. I'm still trying to get the level of saltiness exactly right, and trying to ensure that I'm consistent with each batch but there are so many variables out of one's control so each time is a mild surprise. I have kimchi almost every day. Delicious and healthy. PS= Add little half moon slices of danmuji into kimchi if it's got that fizzy, developed flavour and you'd like to add some crunch and sweetness. Stir frying can destroy all the good bacteria so having it raw keeps the nutrition intact. Danmuji for the win.
Loved the quick intro to kimchi. 🙂
Thank you for sharing! ❤
I could listen her for hours.
i loveeee kimchi love this from vice ❤️❤️ i’m boutta make my own now!
You should open a restaurant here. Ji Hye you are amazing!
Yeaaaa she needs her own show
Exactly how I got into fermentation to preserve and you get added benefits you can't with canning
Well... usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.
The raw oysters look AMAZING and I bet it adds a special taste in this Kimchi recipe, but would it go bad after a while with the cabbage in there? do we take it out after a day or leave the raw oyster in there permanently? Does anyone know?
06:25 - 06:42 so "son-mat' is the explanation koreans have for the microbes and bacteria on your skin/fingernails that ferment the kimchi. Got it👍 (I suppose the meat and just things floating in the air also contribute to the fermentation process)