She shows her recipes to the world and encourages everyone to make their own kimchi. This woman isn’t in it for the business, rather because she loves what she does and wants to share it to the world. Beautiful
No. You're wrong. No chef or businesswoman will ever tell you the main ingredients that make all the difference between your kimchi and his/hers. These ingredients are the most basic of any kimchi recipe. Plus it's a lot of work since it's not a tradition except for Koreans. Might as well buy some.
Honestly hearing people tell her she should make it less expensive is quite offensive. She’s obviously very skilled and knowledgeable in the making of kimchi, and she seems to cherish it. Quality over quantity, she puts in very hard and dedicated work to create tasteful and quality kimchi. As a viewer I’m very impressed and hope to hear more of her! 💖
I don't see her as having taken it with offence. Even in her tone I could tell it was just part of casual conversation. Different culture and all. Koreans are quite gossipy and compliments are rare and often awkwardly received haha. Most likely, people/friends who love her kimchi wanted more for cheaper and asked her to lower her price; buying it anyway. My grandma has been growing her own ingredients and making her own kimchi- giving it to her friends and her church, for decades, which is quite common. So I can see how people might just throw that comment in 😅
@@ishchoiful yeah, Americans can get offended quite easily. I know, I am one. 😊 I really noticed it when I started watching British comedy. They can be ruthless. It was almost shocking at first. But so funny.
Handmade is always assumed to mean cheap. I guess that's something that doesn't care about geography and culture: if you make it, someone will tell you it's too expensive, like your time, effort, and expertise are worthless. I'm glad she just tells them no!
As a child, I remember once going to a 'craft show' at a local Korean church. I had a roll of tickets from my mother to purchase snacks while she worked in her booth. I saw a kimchi stand and didn't know what it was. I spent about $2 in tickets to buy a small tray because it looked so delicious. I had one bite and threw it away in the trash. Then, after about an hour. I went back and bought two more large containers. It grew on me instantly. I loved it. I've loved it ever since. I drive 45 minutes each way once per week now to buy kimchi from a very old woman living locally. I pray she lives forever.
@@amaris5141 yeah, if you like really old/fermented kimchi then leaving it in the fridge for a long time is a good idea, the smell may overpower a bit though so buying a small kimchi fridge might be a good idea if the other family members aren’t that big of a fan. (My parents hate the smell, but I can’t complain about their cheese smell in the fridge...)
Kimchi is an essential dish to the Korean cuisine. It was originally a preservative dish during the winter seasons and it expanded into something greater than that. Makes you appreciate how much effort and history that goes behind this dish. Thank you for the wonderful content.
It was essential during war time as well , just similar to sushi (was invented during war) They didn’t have enough resource to make food and they weren’t rich Kimchi was a dish made for the king in Korea as well
@@warnercheng5564 If you are poor, you will starve to death. Did tens of millions of people even eat cabbage during the great famine in China? Cabbage does not fall from the sky. you have to farm
I love kimchi. I am a Turkish mother.I try to learn how to make kimchi with the ingredients that I can find in Turkey. I improve my kimchi making skills every time. But I wish I could learn making kimchi from this precious lady. Thank you making this inspiring video.
Thank you Peaches. I am interested in Korean culture and language. I made several new friends with the same interest while learning Korean language. We sometimes try to make Korean food and share our experience with each other. Love from Turkey
I also really love kimchi and trying to make by myself all the time since it is similar with tursu, turkish pickles. I was a boarding student in ODTU for 7 years and I fell in love with turkish foods and pickles, also biber salçası.
As you know, Turkish people love fermented food, and also peppers.I don’t know where are you from but it is awsome that you like Turkish tastes. I graduated from ODTÜ, too. And I still live in the campus. Love from Turkey
When you live with someone who makes their own kimchi, it's not a quick little side thing like cooking other foods. The kimchi process requires your full attention, and you will know someone's making it because there will be tubs and tubs of cabbage, the inescapable smell of garlic and anchovies, and a blocked off dining table for the better part of a week.
I don't want to take away from the mysticism of kimchi but what Mercedes said isn't really true for all. I'm making kimchi right now, my process takes about 3 hours total time and 1 hour work time. Then it ferments in a 1 gallon glass jar on my kitchen counter for 5 days.
@@fredrikbystrom7380 that's fair, I guess I'm used to my family going all out with the "kimchi factory". My grandparents feel the need to create the next decade's worth of kimchi because the impending apocalypse will wipe out all the cabbage one day.
I was in country Feb 76-Jun 77 and Jun 79-80 and I was able to get away from GI towns I preferred small restaurants and met some of the friendliest people. In the restaurants where I could watch the cooks I did pick up a few things. When my wife found out I could use a wok....
Why did I cry? This was so beautiful, the way she expresses herself, the pride in her kimchi. I’ve never been to Korea, but how much I wish I am able to go someday. I love and respect the country and culture, i think it’s just so beautiful.
She's so passionate, in a non-pretentious way, that you're immediately inspired by her. I appreciate how confident she is about her higher pricing, she knows the value of her product and she's firm on it. I also love that she is privileged to be able to work along side her son and have him carryon her legacy.
Kwang Hee is a very wholesome lady. "If you make it from the heart, you put your soul into it. Humans are spiritual animals, so they have a connection. The people that receive it can feel that connection, too."
Well what is good ? Ass a teacher i am most proud of those that strugle and JUST make it than im am of any so called "good" students. The one just making it so often had too come much further overcomming many more hurdle's than your top one's... Which is not too say i am not proud off the star one's. But more so of the less gifted one that did not give up en make it even if "just".
@@mauricematla1215 You are absolutely right!! When it is about human students. But we are talking about cabbage, and I would prefere to eat the one who grows well from the beginning. But I would have loved to be your student, when I was young. I would have given you a lot of opportunities to see me struggle, especially in the english lessons. My teacher would never have thought it possible that I would at some point be able to converse in English with people all over the world and he never missed an opportunity to tell me that. I learned it anyway! Ha! I wish all children so committed and positive teachers like you! 🤗
When we were growing up, we had this wonderful Korean family as our neighbors and Grandma came over after her husband died and took over the cooking and made all of her own kimchi and pickles. She brought over her pickle jars that she'd gotten from her mother and mother-in-law and while the first couple of days while things were settling in were a bit on the stinky side, we all knew what delights would be coming out of those jars for the rest of the year which she lovingly shared with those of us who were considered friends. Like Mama said, if it's made with love and sincerity, you'll know...
Lovely story! Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!! 👍🇺🇲🇩🇪
That last shot of her in her apron with kimchi stains was golden. Whole-hearted. That's how we ought to make kimchi and live our lives. Made me tear up. Thank you for this.
@@mileeme why don't you do your research and actually google what the direct translation for Kimchi is? 😂 It literally means soaked vegetables in other words pickled vegetables. We have the same type of word in Chinese called paocai (soaked vegetables) all Vegetables soaked in a brine for fermentation goes under that category. Doesn't matter if it's traditionally Korean, Chinese, Polish or American. Let's not over emphasis the foreigness or exoticness of other cultures. It's what justified colonialization for the longest time. the way many Asian languages create names for things is also different. We typically call things the literal term for what they are. Like kimbap is literally seaweed rice. Computer in Chinese is literally electronic brain. Pho literally means rice noodles. We create new words by combining old words. Pho to Viet people encompasses all kinds of rice noodles and not just the Viet ones. So Kimchi isn't something Korean people see as just a special thing they have. They have their own Kimchi but they also know that foreign countries have their own Kimchi.
When the video starts with "let's go the the very specific place, with a very specific height and weather and soil conditions where I can raise the very perfect cabage for this" you know you are talking to THE master of her craft.
actually, almost every Koreans have 'refrigerator only for Kimchi', we call it as '김치냉장고(Kimchi refrigerator)'. it is kind of storage, in the past, our ancestors put Kimchi in jars and buried them in the ground to store Kimchi. so '김치냉장고(Kimchi refrigerator)' is a modernized version of the jar Kimchi is our soul. :)
for the English speakers, "I would like to express my gratitude to Kimchi Mama, who has traveled all over the world, including Japan, France, and the UK, to promote our precious Kimchi. I hope that more foreigners will love kimchi and Korean food through this video." And i gotta say, i wholeheartedly agree with that sentiment
I tried Kimichi for the first time this week. Its SO GOOD! I've eaten everyday with almost every meal. I have like 4 little pieces left I'm saving. I need to find a good Korean spot where I can buy Kimichi from. We have a chef at work that makes it once every 3 months but that's not enough!!!
There's so many good words of wisdom here: "Plants may not be able to talk, but they know how to survive." "There are as many kimchi recipes as there are mothers in Korea."
The way how she talks about her ingredients with love, I almost cried while listening to it. As someone who has started selling kimchi, I aspire to become like her
No hesitation, no complaining. Just exploring, just doing. It seem's to be the key to happiness when I look at her. Each and every success of her has to have its origin from these two points.
Fermentation tends to make foods very flat (not bland) in terms of flavor profile. This is desired, because it means that they pair well with a wide range of foods.
About 4 times a year, I make roughly 20 gallons of (gasp) vegan kimchi to supply my close friends and family a few months. Some of it I sell, some of it I give away. Just like she said, if you put your heart in this, people can taste it. Many people tell me that I have ruined kimchi for them, because they can now only eat mine. This was never my intention, but it fills me with warmth! I also urge you, make your own kimchi and share it with your loved ones!!! (I will be applying some of Omma's tricks from this recipe she shared to try and level up my game though)
How do you season your vegan kimchi without the seafood element? I've been playing around with vegan kimchi but haven't found a recipe/method better then commercial brand yet.
@@karaschoch3858 I use her method of making a stock. Mushrooms, seaweed, roasted vegetables. But really, I just let it ferment out longer than most. Sometimes up to a week of fermentation really gets the flavor there.
Watching your meticulous process is so therapeutic. You are a queen and your intense concentration and care for each step is incredibly respectable. I know you make everyone who eats your food happy!!!
@@jasonswienckowski5373 You can ferment a lot of things in honey, it works as a great fermentation medium for things like garlic or dandelion root. That's what he's referring to.
I love her use of the dandelions because they grow all over the place where I live, and I've tried to come up with different ways to use them, but this is even better. Kimchi!
Never realized the work that went into making kimchi until I followed a recipe and tried making it myself. Over the years I continued to make it. Then oneday I decided to try using other ingredients like adding chives and perilla leaves etc ..I must say I was so proud of myself 😊 and its so rewarding.
My favorite kimchi is Korean whole cucumber kimchi. If you find kimchi to be too pungent try cucumber kimchi, it has a more refreshing feeling like fresh cucumbers, but added with spring onions, daikon radish, and hot pepper it makes it taste even more exciting. Fermentation time is also much shorter than cabbage kimchi so the cucumber keeps it’s crunchy texture. Oh and Korean short cucumbers taste different than english cucumbers, they are similar to persian cucumbers, but much more crunchy and have higher water content, so almost juicy and a little sweet, not bitter if you they are fresh.
Korean cucumbers are the BEST!! Costs more of course. That is IF you can find them. But not only are they tastier but they stay crunchy lot longer!! I NEVER buy the regular cucumbers here in the states. I know they're much cheaper but it's cheaper for a reason. So mooshy and most of the cucumbers are seeds. It's either English, Persian, pickling kind, or Korean. Depending on usage..
Cucumber kimchi is a very popular kimchi by Koreans💕 There are cucumber kimchi that is cut into large pieces, digging a hole in the middle, and eaten with ingredients, and there is cucumber kimchi that is thinly sliced and seasoned with seasoning! Personally, I prefer thinly sliced cucumber kimchi💕 Thickly sliced cucumber kimchi is called 오이소박이 in Korean :)
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
Kimchi Mama, Park in Korea !! She’s the one of a kind Kimchi master in Korea, further more in the world ! So proud of her and got full respect for her 🙏🥳🎉
She gives off that The Promised Neverland mother vibes. Sweet, gentle, skillful and ready to do everything to produce the best products. The last frame just made my heart skip a beat
I love how she's open for the world to learn about her culture and not afraid to share the secrets of her recipes even though she runs a business. What a beautiful soul.
Amazingly content, happy & wonderful woman! The relationship she has with her plants & vegetables 🌽 is amazing and it’s true! Those seedlings 🌱 become your “babies”!!! Excellent video!
You can feel how compassionate and dedicated she's to her passion. You can see on her dishes. I wish I had a chance to taste her Kimchi for my first time experience. 😊
I'm Indonesian and i can tell you that I'm crazy about it, the best thing from korea where my tongue and stomach can accept...i loooooove kimchi, every week have to make never missed
I bow down to her mastery, she's got a really great attitude and absolutely lives up to her reputation, especially the feeding of the chefs who come to learn from her.
Kimchi is authentic traditional Korean dish. There is no question to it. Recently, there are Some Japanese and Chinese ppl trying to claim Kimchi is theirs or it originated from them. Think carefully - do you or your parents or great grandparents know how to make Kimchi? I have many Chinese friends but they always ask me how to make Kimchi. If it originated from China... why do Chinese ppl ask Korean person for recipe and ask for Kimchi from me?
I'm neither Chinese or Korean, but trust me, all other parts of the world have their own version(s) of kimchee or fermented veggies too. 😊 it's not a competition or who was first.
@@maryoath agree that there could be different versions of similar type of fermented cabbage dish but I am just saying they shouldn’t be called Kimchi.
@@maryoath He's talking about Kimchi, not any fermented cabbage from other countries. And China wanna steal Kimchi culture and history of it. So I think you didn't understand the point.😅
The whole process from planting and growing cabbages and radishes in the spring, sundrying red peppers in the summer, harvesting and making kimchi in the fall to survive the winter, and making dishes with kimchi for varieties on the dinner table is just fascinating. What a beautiful cultural heritage! Kimchi making in the fall is such a special communal tradition in Korea. Growing up, I still remember when all the women on our block helped each other making kimchi for each family while sharing recipes from different regions of Korea. The big clebration at the end of each day with drinking soju and eating ssam with fresh kimchi...still a very special memory.
I am from Mississippi and my grandmother worked in a shirt factory and became friends with this Korean woman she would make Kimchi and my grandmother loved it and still talks about it til this day and that was over 30 years ago. She said our grocery stores are no where near as good as her friends Kimchi she made at home.
I’ve never eaten dandelion but always wanted to. Now I really want to try this dandelion kimchi. Looks delicious and healthy. Never have to worry about getting unwanted pounds when eating food like this.
I haven't had any since 1980(second tour) and I don't know of any place in the US that serves it. First tour there I had a lady who made very good kimchi.
Amazing. So much tradition in one video. I’m Korean Australian and unfortunately don’t know much about Korean recipes .. something that tends to grow out when you live out of the culture. Hopefully learn and make them soon
I wish this incredible food was common all around the world, to be able to grow the ingredients and consistently use what's fresh and from the ground is what enriches the deliciousness. One of these days I would be honored to meet this master and learn from her wisdom and her craft! Stay true to yourself and thank you for teaching and keeping tradition alive! ✌🏼
Such a wonderful person! Had the world been populated by more of her kind we would all be richer, as (according to her) the spiritual beings we are. Beautiful!
![Housemen says 'Making Kimchi must be done together' [Mr. House Husband / 2016.12.06]](http://i.ytimg.com/vi/8beXNaKM32k/mqdefault.jpg)
She shows her recipes to the world and encourages everyone to make their own kimchi. This woman isn’t in it for the business, rather because she loves what she does and wants to share it to the world. Beautiful
Damn. Its so much work to make a batch. Id rather pay n buy.....lol
her recipe is exactly the same as any other youtuber
Not many can do her recipes cuz she said so herself, its expensive 😂😂😂
No. You're wrong. No chef or businesswoman will ever tell you the main ingredients that make all the difference between your kimchi and his/hers. These ingredients are the most basic of any kimchi recipe. Plus it's a lot of work since it's not a tradition except for Koreans. Might as well buy some.
@@johnkim1351 its because she like to do it and she mentions that she did this for surviving at first
Honestly hearing people tell her she should make it less expensive is quite offensive. She’s obviously very skilled and knowledgeable in the making of kimchi, and she seems to cherish it. Quality over quantity, she puts in very hard and dedicated work to create tasteful and quality kimchi. As a viewer I’m very impressed and hope to hear more of her! 💖
Right....PLUS she grows the food too???
Even better
Also, if you want to save money, just learn how to make it yourself, she doesn't hide anything.
I don't see her as having taken it with offence. Even in her tone I could tell it was just part of casual conversation. Different culture and all. Koreans are quite gossipy and compliments are rare and often awkwardly received haha. Most likely, people/friends who love her kimchi wanted more for cheaper and asked her to lower her price; buying it anyway. My grandma has been growing her own ingredients and making her own kimchi- giving it to her friends and her church, for decades, which is quite common. So I can see how people might just throw that comment in 😅
@@ishchoiful yeah, Americans can get offended quite easily. I know, I am one. 😊 I really noticed it when I started watching British comedy. They can be ruthless. It was almost shocking at first. But so funny.
Handmade is always assumed to mean cheap. I guess that's something that doesn't care about geography and culture: if you make it, someone will tell you it's too expensive, like your time, effort, and expertise are worthless. I'm glad she just tells them no!
"there are as many kimichi recipes as there are mothers in Korea"
Yup I can tell she's the queen
That bit hit me as well. So beautifully put
really well worded
came here to say QUEEEEN
lol
Very poetic. She is queen
As a child, I remember once going to a 'craft show' at a local Korean church. I had a roll of tickets from my mother to purchase snacks while she worked in her booth. I saw a kimchi stand and didn't know what it was. I spent about $2 in tickets to buy a small tray because it looked so delicious. I had one bite and threw it away in the trash. Then, after about an hour. I went back and bought two more large containers. It grew on me instantly. I loved it. I've loved it ever since. I drive 45 minutes each way once per week now to buy kimchi from a very old woman living locally. I pray she lives forever.
It may be a lot of work but it might be worth it to ask her her recipe, if she makes large batches then maybe you can scale it down a bit.
I believe you can keep kimchi for long periods of time, even a year and they’ll taste better too!
@@amaris5141 yeah, if you like really old/fermented kimchi then leaving it in the fridge for a long time is a good idea, the smell may overpower a bit though so buying a small kimchi fridge might be a good idea if the other family members aren’t that big of a fan. (My parents hate the smell, but I can’t complain about their cheese smell in the fridge...)
@@Mello_Loves_Mujin Koreans have kimchi refrigerators.
@@amaris5141 You can keep kimchi for years. The longer it ferments the more sour and pungent it becomes. It’s more expensive too.
Kimchi is an essential dish to the Korean cuisine. It was originally a preservative dish during the winter seasons and it expanded into something greater than that. Makes you appreciate how much effort and history that goes behind this dish. Thank you for the wonderful content.
It was essential during war time as well , just similar to sushi (was invented during war)
They didn’t have enough resource to make food and they weren’t rich
Kimchi was a dish made for the king in Korea as well
I was with my wife the first time she had it. She fell in love with it.
LOL face just poor food during war time chill just fermented vegetables.... overhype anyway she great with her skilled
@@warnercheng5564 sushi wasn’t invented because of world wars
@@warnercheng5564 If you are poor, you will starve to death. Did tens of millions of people even eat cabbage during the great famine in China? Cabbage does not fall from the sky. you have to farm
that final shot with her smiling with her apron splattered with kimchi paste is so heartwarming. I think that's what happiness looks like.
I love kimchi. I am a Turkish mother.I try to learn how to make kimchi with the ingredients that I can find in Turkey. I improve my kimchi making skills every time. But I wish I could learn making kimchi from this precious lady. Thank you making this inspiring video.
Thank you Peaches. I am interested in Korean culture and language. I made several new friends with the same interest while learning Korean language. We sometimes try to make Korean food and share our experience with each other. Love from Turkey
I also really love kimchi and trying to make by myself all the time since it is similar with tursu, turkish pickles. I was a boarding student in ODTU for 7 years and I fell in love with turkish foods and pickles, also biber salçası.
As you know, Turkish people love fermented food, and also peppers.I don’t know where are you from but it is awsome that you like Turkish tastes. I graduated from ODTÜ, too. And I still live in the campus. Love from Turkey
@@fatmadelialioglu3293 Really!😊 I am from Myanmar and I started my undergraduate studies in food engineering dept in 2009.
When you live with someone who makes their own kimchi, it's not a quick little side thing like cooking other foods. The kimchi process requires your full attention, and you will know someone's making it because there will be tubs and tubs of cabbage, the inescapable smell of garlic and anchovies, and a blocked off dining table for the better part of a week.
anchovies? can you use that as a fish sauce replacement?
@@eldiegoasecas my grandmother tells me she uses both, it varies from recipe to recipe I guess
Thus she made it really meticulously
I don't want to take away from the mysticism of kimchi but what Mercedes said isn't really true for all. I'm making kimchi right now, my process takes about 3 hours total time and 1 hour work time. Then it ferments in a 1 gallon glass jar on my kitchen counter for 5 days.
@@fredrikbystrom7380 that's fair, I guess I'm used to my family going all out with the "kimchi factory". My grandparents feel the need to create the next decade's worth of kimchi because the impending apocalypse will wipe out all the cabbage one day.
I'll never forget the countryside korean restaurants i was taken to while living in Daegu. Micheline quality food... her joint slaps
where are those? Could you recommend some places??
I was in country Feb 76-Jun 77 and Jun 79-80 and I was able to get away from GI towns I preferred small restaurants and met some of the friendliest people. In the restaurants where I could watch the cooks I did pick up a few things. When my wife found out I could use a wok....
She uses the highest quality ingredients, has reverence for plants, and has mad love for her skill. No wonder everyone wants to learn from her. QUEEN!
Why did I cry? This was so beautiful, the way she expresses herself, the pride in her kimchi. I’ve never been to Korea, but how much I wish I am able to go someday. I love and respect the country and culture, i think it’s just so beautiful.
Where are you from?
Welcome to korea 😊
She's so passionate, in a non-pretentious way, that you're immediately inspired by her. I appreciate how confident she is about her higher pricing, she knows the value of her product and she's firm on it. I also love that she is privileged to be able to work along side her son and have him carryon her legacy.
You've heard of Pasta Grannies, but now we're waiting on Kimchi Mothers (& Grannies)
Kimchi Ummas when? I'd watch it
Kimchi Haemunnies
@@ricebucket5041 No affence, but it's pronounced halmunnie!
@sea change YES! I'm also surprised I am not alone in watching pasta grannies.
Kwang Hee is a very wholesome lady. "If you make it from the heart, you put your soul into it. Humans are spiritual animals, so they have a connection. The people that receive it can feel that connection, too."
If anyone deserves a masterclass it’s her
Only 5 . 99
She looks at her growing cabbages as lovingly as a proud teacher looks at good students! 🥰🥰
Very sympathetic!
Well what is good ? Ass a teacher i am most proud of those that strugle and JUST make it than im am of any so called "good" students. The one just making it so often had too come much further overcomming many more hurdle's than your top one's... Which is not too say i am not proud off the star one's. But more so of the less gifted one that did not give up en make it even if "just".
@@mauricematla1215
You are absolutely right!!
When it is about human students.
But we are talking about cabbage,
and I would prefere to eat the one who grows well from the beginning.
But I would have loved to be your student, when I was young.
I would have given you a lot of opportunities to see me struggle, especially in the english lessons.
My teacher would never have thought it possible that I would at some point be able to converse in English with people all over the world and he never missed an opportunity to tell me that.
I learned it anyway! Ha!
I wish all children so committed and positive teachers like you! 🤗
When we were growing up, we had this wonderful Korean family as our neighbors and Grandma came over after her husband died and took over the cooking and made all of her own kimchi and pickles. She brought over her pickle jars that she'd gotten from her mother and mother-in-law and while the first couple of days while things were settling in were a bit on the stinky side, we all knew what delights would be coming out of those jars for the rest of the year which she lovingly shared with those of us who were considered friends. Like Mama said, if it's made with love and sincerity, you'll know...
Lovely story! Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!! 👍🇺🇲🇩🇪
That last shot of her in her apron with kimchi stains was golden. Whole-hearted. That's how we ought to make kimchi and live our lives. Made me tear up. Thank you for this.
Lmao when people say that her kimchi is too expensive she just says : Haha *no*.
When she say all mother in whole world have to make own kimchi. But not all country like kimchi
Lmao
@@LanevPasadaSSitio it’s an acquired taste. Praying you have a more cultured tounge
@@johncarlosahagun4065 even my friend korean dont like kimchi. Dont judge us 😁
@@LanevPasadaSSitio Kimchi is pickled vegetables. It's just the Korean way of saying it. Every culture makes some sort of pickled vegetable.
@@mileeme why don't you do your research and actually google what the direct translation for Kimchi is? 😂 It literally means soaked vegetables in other words pickled vegetables. We have the same type of word in Chinese called paocai (soaked vegetables) all Vegetables soaked in a brine for fermentation goes under that category. Doesn't matter if it's traditionally Korean, Chinese, Polish or American.
Let's not over emphasis the foreigness or exoticness of other cultures. It's what justified colonialization for the longest time. the way many Asian languages create names for things is also different. We typically call things the literal term for what they are. Like kimbap is literally seaweed rice. Computer in Chinese is literally electronic brain. Pho literally means rice noodles. We create new words by combining old words. Pho to Viet people encompasses all kinds of rice noodles and not just the Viet ones. So Kimchi isn't something Korean people see as just a special thing they have. They have their own Kimchi but they also know that foreign countries have their own Kimchi.
When the video starts with "let's go the the very specific place, with a very specific height and weather and soil conditions where I can raise the very perfect cabage for this" you know you are talking to THE master of her craft.
This is one of the most posh kimchi recipes I've seen. All the ingredients are a A+++.
박광희 선생님을 Eater에서 보게 될줄이야! 역시 김치 마마!! 그렇잖아도 중국의 역사공정에 이어 음식공정까지 이루어지는 마당에 우리의 김장문화, 김치와 관련된 영상이 Eater에 올라와서 너무나 반갑습니다. 더군다나 그 주인공이 울 박광희 쌤!! ㅎㅎㅎ
She seems like a genuine Earth Angel.
@dave goland that is unrelated to the video and comment
Agree! 👌🇺🇲🇩🇪
actually, almost every Koreans have 'refrigerator only for Kimchi', we call it as '김치냉장고(Kimchi refrigerator)'. it is kind of storage, in the past,
our ancestors put Kimchi in jars and buried them in the ground to store Kimchi. so '김치냉장고(Kimchi refrigerator)' is a modernized version of the jar
Kimchi is our soul. :)
I wonder if we can buy it outside of Korea too. Like ship it. I lived in 아름다운 한국 and I really miss good kimchi
I get it, so soooo good!
@@A-Wa if you are living in USA or Canada, you may find it in Korean town.
This was so heartwarming, and her message to all mothers at the end was very precious
Fun fact: Mama in Korean is a way of addressing a Queen, basically meaning “Your Majesty / Royal Highness”. So she’s a mom and a Queen in every sense!
Just absolutely beautiful!!!
Just what I was thinking!
Mama seems uptight
@@carabiner7999 Not only delicoous but medicinal dandelion flushes the liver
Diarrhea
@cloudy rq oh look a blonde tiktok girl!!
I've been on a Korea binge on this channel. I can't speak for everyone, but I definitely want more Korea.
"Plants may not know how to talk, but they know how to survive"
th-cam.com/video/VvWPT4VhKTk/w-d-xo.html
Tell that to my houseplants... please
@@forest_green LOLLLL
@@forest_green take them out of their pots and put them in earth and they will.
@@couch_potato_v1826 and then frost comes by and decides to say hi 🤧
As a chef in Australia of over 25 years I find your kimchi upload was inspiring. Teacher to us all🙏
She is so sweet and really someone trying to bring people together through food. It was such a lovely video after a hard day of work to watch.
Absolutely lovely! God bless this beautiful lady! Love from the Philippines 🇵🇭
일본, 프랑스, 영국을 비롯해 전 세계를 다니시며 우리의 소중한 김치를 알리고 계시는 김치 마마님께 감사를 표합니다. 보다 많은 외국인들이 이 영상을 통해 김치와 한국 음식을 사랑하는 일이 더욱 많이 생기기를 기대해 봅니다.
for the English speakers,
"I would like to express my gratitude to Kimchi Mama, who has traveled all over the world, including Japan, France, and the UK, to promote our precious Kimchi. I hope that more foreigners will love kimchi and Korean food through this video."
And i gotta say, i wholeheartedly agree with that sentiment
I just wanted to improve gut health and didn't expect it to taste good. I was wrong. I am from U.S.A. This woman is amazing. I can see her passion.
I'm a foreigner and I love kimchi. I plan to introduce it to some of my friends in the Caribbean
I tried Kimichi for the first time this week. Its SO GOOD! I've eaten everyday with almost every meal. I have like 4 little pieces left I'm saving. I need to find a good Korean spot where I can buy Kimichi from. We have a chef at work that makes it once every 3 months but that's not enough!!!
I love the tip of using stock instead of plain water to make the porridge
5 year anchovy sauce.... Dang. I bet this is amazing.
There's so many good words of wisdom here:
"Plants may not be able to talk, but they know how to survive."
"There are as many kimchi recipes as there are mothers in Korea."
The way how she talks about her ingredients with love, I almost cried while listening to it.
As someone who has started selling kimchi, I aspire to become like her
No hesitation, no complaining. Just exploring, just doing. It seem's to be the key to happiness when I look at her. Each and every success of her has to have its origin from these two points.
This woman’s knowledge of plants and agriculture must be astonishing...
Hi, if you like cooking, feel free to check out my recipes ;-)
@@CookingwithYarda thanks but I actually hate cooking
Love how all the different ingredients harmonize in Kimchi.
Fermentation tends to make foods very flat (not bland) in terms of flavor profile. This is desired, because it means that they pair well with a wide range of foods.
"Humans are spiritual animals, so they have a connection. The people that receive it can feet that connection too. "
Nice quote @ 10.43
it... says nothing tbh
@@eldiegoasecas not everyone understands human are so different from animals because a human has a soul and spirit.
About 4 times a year, I make roughly 20 gallons of (gasp) vegan kimchi to supply my close friends and family a few months. Some of it I sell, some of it I give away. Just like she said, if you put your heart in this, people can taste it. Many people tell me that I have ruined kimchi for them, because they can now only eat mine. This was never my intention, but it fills me with warmth! I also urge you, make your own kimchi and share it with your loved ones!!! (I will be applying some of Omma's tricks from this recipe she shared to try and level up my game though)
How do you season your vegan kimchi without the seafood element? I've been playing around with vegan kimchi but haven't found a recipe/method better then commercial brand yet.
Good job 👏 👍
@@karaschoch3858 I use her method of making a stock. Mushrooms, seaweed, roasted vegetables. But really, I just let it ferment out longer than most. Sometimes up to a week of fermentation really gets the flavor there.
Watching your meticulous process is so therapeutic. You are a queen and your intense concentration and care for each step is incredibly respectable. I know you make everyone who eats your food happy!!!
11:23
That's the most heartwarming message i've heard so far in 2021
Her son must be one of the happiest son in the world
she needs her own netflix show
We actually make honey from dandelions here in Poland. It's a powerful, natural medicine.
Could you share a reicpe?? That sounds incredible!
you mean the bees make honey from the dandelions, right?
@@sthao1733 nope, you have to do it. I'll post the recipe later on today.
@@jasonswienckowski5373 You can ferment a lot of things in honey, it works as a great fermentation medium for things like garlic or dandelion root. That's what he's referring to.
@@Gr3kiZon3 its not honey its fake honey and jello-like here is a video th-cam.com/video/h-lvKQ1zehU/w-d-xo.html&ab_channel=emmymade
I adore Korean food and Kimchee is the Golden Crown that sits on top of Korean cuisine. You are definitely the holder of that Crown!
This world would be a better place with more people like her!!!
She is so wonderful! Just hearing her speak feels like a warm hug!! 💜
Everyone loves her. She talks beautifully and makes you feel like she could be your mom.
I love her use of the dandelions because they grow all over the place where I live, and I've tried to come up with different ways to use them, but this is even better. Kimchi!
Hi, have you made it yet? There are tons growing here in our backyard.
We need more of this lady in the world.
Why ? We need Kanti123 more
Never realized the work that went into making kimchi until I followed a recipe and tried making it myself. Over the years I continued to make it. Then oneday I decided to try using other ingredients like adding chives and perilla leaves etc ..I must say I was so proud of myself 😊 and its so rewarding.
My favorite kimchi is Korean whole cucumber kimchi. If you find kimchi to be too pungent try cucumber kimchi, it has a more refreshing feeling like fresh cucumbers, but added with spring onions, daikon radish, and hot pepper it makes it taste even more exciting. Fermentation time is also much shorter than cabbage kimchi so the cucumber keeps it’s crunchy texture. Oh and Korean short cucumbers taste different than english cucumbers, they are similar to persian cucumbers, but much more crunchy and have higher water content, so almost juicy and a little sweet, not bitter if you they are fresh.
Cucumber kimchi, I love garlic sprout kimchi.
...and dried radish kimchi!
Korean cucumbers are the BEST!! Costs more of course. That is IF you can find them. But not only are they tastier but they stay crunchy lot longer!!
I NEVER buy the regular cucumbers here in the states. I know they're much cheaper but it's cheaper for a reason. So mooshy and most of the cucumbers are seeds. It's either English, Persian, pickling kind, or Korean. Depending on usage..
Cucumber kimchi is a very popular kimchi by Koreans💕 There are cucumber kimchi that is cut into large pieces, digging a hole in the middle, and eaten with ingredients, and there is cucumber kimchi that is thinly sliced and seasoned with seasoning! Personally, I prefer thinly sliced cucumber kimchi💕
Thickly sliced cucumber kimchi is called 오이소박이 in Korean :)
@@user-mangmang 9
her skin actually look young and its glowing
Lol have you been to Korea
That's what you call good lighting.
Good #KoreanFood 😉🙌
Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!
I love kimchi. I just want to eat everything she made.
Have never been so touched by kimchi! I can feel the beautiful history and art of kimchi, so proud!
Kimchi Mama, Park in Korea !! She’s the one of a kind Kimchi master in Korea, further more in the world ! So proud of her and got full respect for her 🙏🥳🎉
I love Korean food. Kinda hard to make but love to eat
Me too. I actually did some searches on youtube, and tried making a few simple Korean dishes at home, absolutely love them!!👍🇺🇲🙌
This woman is a gift. Thank you for sharing her gift, her many lessons. Food=love💘
She gives off that The Promised Neverland mother vibes. Sweet, gentle, skillful and ready to do everything to produce the best products. The last frame just made my heart skip a beat
I absolutely enjoyed watching the whole vid. Love amazing #KoreanFood kimchi 👍🇺🇲🇩🇪
Kimchi is tradition korean food Thank you for your uploading!!
I love how she's open for the world to learn about her culture and not afraid to share the secrets of her recipes even though she runs a business. What a beautiful soul.
Amazingly content, happy & wonderful woman! The relationship she has with her plants & vegetables 🌽 is amazing and it’s true! Those seedlings 🌱 become your “babies”!!! Excellent video!
You can feel how compassionate and dedicated she's to her passion. You can see on her dishes.
I wish I had a chance to taste her Kimchi for my first time experience. 😊
All respect for this robust and generous lady. Thank you for sharing this age old tradition in your honest and passionate way.
I Am dying for eating Kimchi...7 years with out eating korean food, just watching by videos made my heart happy again...
She reminds me of my mom. RIP🥲 Gonna miss her cooking.
I'm Indonesian and i can tell you that I'm crazy about it, the best thing from korea where my tongue and stomach can accept...i loooooove kimchi, every week have to make never missed
I bow down to her mastery, she's got a really great attitude and absolutely lives up to her reputation, especially the feeding of the chefs who come to learn from her.
I love this woman, she's so passionate about what she does and you can tell she's an amazing person. What a beautiful person!
She is the best! She shared her recipe to the world and tell moms to make kimchi!!!
No one's more passionate than her telling her story 😍😍 Another reason i'm loving my kimchi
I love her smile, when she say "mother"
김치 맛있게 담그면 진짜 말도 못하게 맛있다. 군대에서 대민지원 나갔을 때 먹은 김치 맛을 아직도 못 잊는다. 김치만 먹어도 맛있고 샌드위치랑 먹어도 맛있고...크..
잘 만든 김치는 겉절이만 먹어도 맛있지요. 아 김치그립다... :(
Kimchi is authentic traditional Korean dish. There is no question to it. Recently, there are Some Japanese and Chinese ppl trying to claim Kimchi is theirs or it originated from them. Think carefully - do you or your parents or great grandparents know how to make Kimchi? I have many Chinese friends but they always ask me how to make Kimchi. If it originated from China... why do Chinese ppl ask Korean person for recipe and ask for Kimchi from me?
China is trying to erase the cultures in the rest of the world. Don’t let them!
I'm neither Chinese or Korean, but trust me, all other parts of the world have their own version(s) of kimchee or fermented veggies too. 😊 it's not a competition or who was first.
@@maryoath agree that there could be different versions of similar type of fermented cabbage dish but I am just saying they shouldn’t be called Kimchi.
@@maryoath He's talking about Kimchi, not any fermented cabbage from other countries. And China wanna steal Kimchi culture and history of it. So I think you didn't understand the point.😅
@@user-on1em2nk3i maybe you should know another food 东北辣白菜，check these 5 hanzi
The whole process from planting and growing cabbages and radishes in the spring, sundrying red peppers in the summer, harvesting and making kimchi in the fall to survive the winter, and making dishes with kimchi for varieties on the dinner table is just fascinating. What a beautiful cultural heritage! Kimchi making in the fall is such a special communal tradition in Korea. Growing up, I still remember when all the women on our block helped each other making kimchi for each family while sharing recipes from different regions of Korea. The big clebration at the end of each day with drinking soju and eating ssam with fresh kimchi...still a very special memory.
I'm a man but I want to be a mother now
@mikell bruh... wth
I’m omega I’m both
Haha😆
It takes great strength to be gentle and caring.
Hahaha
0:00 "A lot of people think they know kimchi" Already tell she's queen
This is so satisfying full of passion and love, calms my stress and anxiety she deserves the Queen of Kimchi title
Absolutely love videos like this. Reminds me of an episode I saw on Netflix of a Korean monk making food, I believe it was a chef show.
Wow.... the Queen of Kimchi had spoken people make more kimchi at home
Wish I could but there's no Asian shop in my village or in the nearest town. ☹
@@sara1coco online
@@sara1coco there's many ways around it to get a similar flavor profile
th-cam.com/video/-N9u0-oHXHM/w-d-xo.html
but...but.... my fridge is already full of kimch....
I am from Mississippi and my grandmother worked in a shirt factory and became friends with this Korean woman she would make Kimchi and my grandmother loved it and still talks about it til this day and that was over 30 years ago. She said our grocery stores are no where near as good as her friends Kimchi she made at home.
this is korean food. enjoy it.
Yay!! Congratulations 🎈🍾 I ate her various kimchi when I was young.. the dandelion kimchi is superb!
God I love South Korea.
we love U
How adorably, wonderfully passionate is she!
I’ve never eaten dandelion but always wanted to. Now I really want to try this dandelion kimchi. Looks delicious and healthy. Never have to worry about getting unwanted pounds when eating food like this.
I’m no pro but I have eaten dandelion before. One tip pick them when they are young or it will taste bitter. Just my little two cents.
I haven't had any since 1980(second tour) and I don't know of any place in the US that serves it. First tour there I had a lady who made very good kimchi.
dandelion is bitter but it';s somewhat addictive side dish for me lol
Been in love with Kimchi ever since trying it. I only recently learned how it's loaded with probiotics naturally!
This might have been my favorite video in recent memory
Amazing. So much tradition in one video. I’m Korean Australian and unfortunately don’t know much about Korean recipes .. something that tends to grow out when you live out of the culture.
Hopefully learn and make them soon
I wish this incredible food was common all around the world, to be able to grow the ingredients and consistently use what's fresh and from the ground is what enriches the deliciousness.
One of these days I would be honored to meet this master and learn from her wisdom and her craft!
Stay true to yourself and thank you for teaching and keeping tradition alive! ✌🏼
The way she details every step, every step added flavor💜
and her kimchi isn’t even that expensive at all i was expecting impossible prices!
It’s 2x -2.5x more expensive than other kimchi (store bought /market)
@@yuis.393 well worth it for fine, homemade quality. 2x? You pay more for store bought "organic" brand.
@@yuis.393 store bought kimchi is probably dirty or imported from dirty chinese factories. Not good for your health. Thats why its cheap
Wow. I FELT this. Ppl who have a connection with food generally understand that you must appreciate the labor of love that goes into it.
Such a wonderful person!
Had the world been populated by more of her kind we would all be richer, as (according to her) the spiritual beings we are.
Beautiful!
It's always so inspiring seeing people who are not just passionate, but absolutely in love with their craft
Beautiful, I'm choked up a bit 😥
wow im soo excited
ive met this master and visited her place of business and even more importantly tried her delicious food
Legendary 🙏🏿
I love it. The love for what she's making and the quality that comes from it.