I live in the Blue Ridge Mountains of Virginia and have been making what I call Appalachian Kimchi for several years now. I've been told it resembles what's known as spring kimchi in Korea. I was delighted to see Vivian serve a roast chicken on a bed of kimchi because one of my favorite things is roasted chicken or turkey thighs on kimchi. I thought I was just weird.
What I love about your stories are the ways they reinforce traditional foods and recipes while simultaneously breaking down cultural stigmas and misunderstandings- ultimately uniting us all. Your guests sometimes guide us into a deeper understanding of ourselves, and I think we’re all the better for it. ❤
Fermentation knows no culture boundaries, we all have benefited from its origins whether ketchup, Salsa & hotsauce, pickles, sauerkraut, kimchi etc. & it’s naturally probiotic. This is something lost w/ the commercial food corporatized food with chemical preservatives & I’m so glad to see it come back again & I love it. I am grateful to hear of its history too!
I watch this and appreciate everything this series shared with us. I hope many of the people vivian has introduced to us in western NC are recovering well from helene.
Absolutely beautiful, I’ve lived in South Korea and I’ve lived in Harbin China north of North Korea. I adore kimchi, on one occasion when I was teaching in Korea I invited a group of Korean friends for an outdoor barbecue. I told them I would have the kimchi, and they laughed. I told them an elderly woman from Cholonamdo (sp ?) made it for me and that became a bit more serious. This region of Korea is famous for its kimchi. Today I live in the Midwest of the United States, I am a Caucasian of Eastern European descent. Your program is absolutely magnificent. My compliments to you and the relationship that you’ve built with the family that has immigrated and offers more to our country regarding culture and historic heritage. Today, I drive to Saint Paul Minneapolis area from Western Wisconsin to shop at Kim‘s market. They have, for my taste, perhaps the best kimchi up in the Midwest. It is a glorious culinary creation that I icrave constantly. My compliments.
I absolutely love what she does and how she does it ….. I could watch her forever … the education I am getting is endless … especially since I am from the north but have lived all over the world and the US (Italy, Turkey, Greece, Brazil, Canada) and traveled all over the world (Mexico, Morocco, Argentina, Canada, England) but am new to first time living in the south and this is teaching me so much …. Side note … I would of loved to had the Korean family see, taste, experience the collardkraut and seen what they thought .. keep it up Viv …you are my southern mentor
I grew up in the mountains of NC and I can remember my grandmother making spice wood tee and crackling cornbread. She also harvested her garden at the year the same way by making a chow chow.
I am so inspired by the immigrant and refugee story. It is difficult to know how to welcome someone in a way that appreciates where they are emotionally and spacially. I wouldn't want to
2:48 I went to a darling bachelorette party where it was actually just crafts and one of the crafts was learning how to pickle.. picklin' since 2016... I even make my own kombucha
Theres this indian chutney or fermented egg plant chutney thats super salty and super astringent that i love. You can only eat it in little amounts but it has so much flavor. I wish i could find a recipe for it
The common sense values of the South will bring America back to the golden age. Good to see that you featured south Asian contributions to America. Because of their hard work, respectful and law abiding nature, Indian-America have the highest income per capital of all groups.
The South is the most economically, educationally, and structurally depressed region of the USA. Following the South will take the USA back to the 1950s!😂😂😂
@@Gullahbae Wealth and knowledge from education does not equate to wisdom and common sense. I know people who are educated at the top universities in the country who support policies to censor the free flow of ideas, created the highest national debt, opened the national boarders to terrorists and criminals and inflationary policies for everyone and unaffordable housing for America's young adults.
I live in the Blue Ridge Mountains of Virginia and have been making what I call Appalachian Kimchi for several years now. I've been told it resembles what's known as spring kimchi in Korea. I was delighted to see Vivian serve a roast chicken on a bed of kimchi because one of my favorite things is roasted chicken or turkey thighs on kimchi. I thought I was just weird.
#wonderfullyweird
What I love about your stories are the ways they reinforce traditional foods and recipes while simultaneously breaking down cultural stigmas and misunderstandings- ultimately uniting us all. Your guests sometimes guide us into a deeper understanding of ourselves, and I think we’re all the better for it. ❤
I miss watching Vivian! We need her more on tv/youtube. Fascinating.
We miss Vivian out here! Been watching since the start of her PBS adventures. Thanks for putting these episodes out here for us to revisit!
Fermentation knows no culture boundaries, we all have benefited from its origins whether ketchup,
Salsa & hotsauce, pickles, sauerkraut, kimchi etc. & it’s naturally probiotic. This is something lost w/ the commercial food corporatized food with chemical preservatives & I’m so glad to see it come back again & I love it. I am grateful to hear of its history too!
I am so happy to see Vivian back on PBS. I have such great respect for her humanity. She's awesome.
I adore Vivian💙💚💛
Extremely happy to see Vivian!!!!
I love this show. I continue watching her reruns. I really miss her,
Vivian! So happy to see this! ❤
Glad to see Vivian is back! Her diversity and passion for all things food keep her relevant! Great new show...keep it going! 🙂👍
I watch this and appreciate everything this series shared with us. I hope many of the people vivian has introduced to us in western NC are recovering well from helene.
Absolutely beautiful, I’ve lived in South Korea and I’ve lived in Harbin China north of North Korea. I adore kimchi, on one occasion when I was teaching in Korea I invited a group of Korean friends for an outdoor barbecue. I told them I would have the kimchi, and they laughed. I told them an elderly woman from Cholonamdo (sp ?) made it for me and that became a bit more serious. This region of Korea is famous for its kimchi. Today I live in the Midwest of the United States, I am a Caucasian of Eastern European descent. Your program is absolutely magnificent. My compliments to you and the relationship that you’ve built with the family that has immigrated and offers more to our country regarding culture and historic heritage. Today, I drive to Saint Paul Minneapolis area from Western Wisconsin to shop at Kim‘s market. They have, for my taste, perhaps the best kimchi up in the Midwest. It is a glorious culinary creation that I icrave constantly. My compliments.
I absolutely love what she does and how she does it ….. I could watch her forever … the education I am getting is endless … especially since I am from the north but have lived all over the world and the US (Italy, Turkey, Greece, Brazil, Canada) and traveled all over the world (Mexico, Morocco, Argentina, Canada, England) but am new to first time living in the south and this is teaching me so much …. Side note … I would of loved to had the Korean family see, taste, experience the collardkraut and seen what they thought .. keep it up Viv …you are my southern mentor
I love you episodes. In everyone I learn so much and it connects me with my people. Thanks a million times over.
Amazing episode, start to finish! I love everything pickled!!
Us too!
Same!!! ❤❤❤
I would like to pop this video inna mason jar and add sugar and salt and vinegar...turmeric and maybe some mustard oil. Great video. #morevivian
This episode is a few years old, so in essence, we've 'preserved it'. Lol.
Vivian has a FUN job❤❤
I grew up in the mountains of NC and I can remember my grandmother making spice wood tee and crackling cornbread. She also harvested her garden at the year the same way by making a chow chow.
Good to see Vivian Howard ✌️
yay, Vivian is back!!!
I am so excited for this episode!!!🎉 ANYTHING pickled/fermented.... You have my attention! ❤❤❤❤
Very insightful I love the variety of different people represented here. Could you make a playlist of the Something Southern videos?
Playlist is here, more coming soon: th-cam.com/play/PLQMKh4LBO6xOWr0_IwS6p5D9dUfxi5Lqn.html&si=KmLDbg_XrUG1eWCF
Amazing show Vivian! I loved everything about it. I pickle banana peppers, zucchini and chicharrón. Mmmm
That moment is on the Internet forever, it's pickled.
Great episode
Vivian another great program
Coconut gravy?!! OMG YES PLEASE
That sounds so amazing.
We pickle people need to stick together🥒🥒🥒🥬🌶🍅🧄🧅🍄🦐
Def!
For sure!! ❤
I am so inspired by the immigrant and refugee story. It is difficult to know how to welcome someone in a way that appreciates where they are emotionally and spacially. I wouldn't want to
We all come from some place else..
I have had no luck fermenting pickles or hot peppers for hot sauce. They all come out very funky tasting.
Beautiful video! And to hear “turmeric” pronounced properly is a bonus 😊
Ohhhh!! There's NOTHIN' like a pickled green tomatoe! They're hard to find here but when I do find em, I empty the shelf lol
Baltimore Maryland
2:48 I went to a darling bachelorette party where it was actually just crafts and one of the crafts was learning how to pickle.. picklin' since 2016... I even make my own kombucha
While I have enjoyed these PBS food videos since finding them i don’t know how you have a pickle video in North Carolina and not mention Mt Olive!
As with Angels, Michael Lee's needs no name! Life is wonderful for its unnamed magic ... and fermentation!
Theres this indian chutney or fermented egg plant chutney thats super salty and super astringent that i love. You can only eat it in little amounts but it has so much flavor. I wish i could find a recipe for it
Banchan is my favorite part of eating at a Korean restaurant
Sam was a chef on Milk Street with Christopher Kimball!
I've enever heard of pickled watermelon rinds!
My new fav is Kimchi on PIZZA!!!!!
It's my belief fermentation has many health benefits.
My mon has papaya trees in her yard. She makes papaya kim chi
Pre-covid...
Those were the days.*
*Almost
I see Sam from Milk street
Would like to see actual full instructional recipes, title kinda misleading.
Chow chow comes from Quebec
The common sense values of the South will bring America back to the golden age. Good to see that you featured south Asian contributions to America. Because of their hard work, respectful and law abiding nature, Indian-America have the highest income per capital of all groups.
The South is the most economically, educationally, and structurally depressed region of the USA. Following the South will take the USA back to the 1950s!😂😂😂
@@Gullahbae Wealth and knowledge from education does not equate to wisdom and common sense. I know people who are educated at the top universities in the country who support policies to censor the free flow of ideas, created the highest national debt, opened the national boarders to terrorists and criminals and inflationary policies for everyone and unaffordable housing for America's young adults.
@@Gullahbae Wealth and knowledge from education does not equate to wisdom and common sense.
Why don’t y’all use real salt like Redmond. Yuck