Have you ever had chow chow? It is made in the southern United States. It is considered a relish and it used on greens and goes with the meal to give it spice. Chow chow can be spicy or not. It was made to preserve cabbage, onions, peppers and green tomatoes for the winter. It is also eaten with southern barbecue meals and soul food.
I'm like an ot7...i love every stage of kimchee ^^...I enjoy it from day 1. But my bias would have to be day 3 when it starts to get a little bit of the sourness, second bias is when it's time for my favorite...kimchee jjigae!
Oh my gosh! I saw this and had to watch! I absolutely love kimchi! I literally always have some in my fridge! I Love all the stages of kimchi if it’s good! I’ve had some really bad that tasted more like sauerkraut and it went right in the compost pile. I felt bad for the compost pile!😢 I’m going to have to try the oysters and kimchi! That sounds amazing!❤
@@Jeannette311 it taste absolutely amazing and it gives kimchi jjigae so many layers of flavours! I honestly am not too fond of young/fresh kimchi and prefer it if it has fermented for at least a month. It makes it a flavour bomb and packed with umami. Nothing better than a well made and properly fermented kimchi. 😋
@@Musiknird absolutely! I love kimchi at all stages but there's something about the sour, fizzy taste that just makes everything "pop!" I don't think anyone else that I know feels the way I feel about kimchi. Not even my Korean friends! Ha!
I'm really enjoying your American Kimchi journey. Haha. I'm not Korean, and I don't know much about Kimchi, but our supermarket here in Australia stopped selling the Aussie made Kimchi I used to buy in the Deli section, and the Asian grocer in my city is honestly a bit far from where I live (the one they sell is also made here in Australia actually). So, since they didn't have the one I usually get, I bought this tiny sample jar (180g) from the Asian aisle, and it was a non-Aussie brand called, Obap, and... I would love to hear a Korean person's opinion on that one. Like do they even sell this Obap branded one in Korea? Because I don't know which is the proper stuff, but the ones I usually bought that were made in Australia (Deli & the Asian Grocer) were skill a bit crispy, and yeah, they changed over time, whereas that Obap was soggy and sweet and I think it's still in my fridge forever looking the same. I think these Kimchi videos (this one and the last) are such a useful idea. It's genuinely helpful for me to be able to go, "okay, so the ones I've been liking that were made here were correct." Because, I been here thinking maybe I don't like real Kimchi then since the one that I didn't like was the one actually not made here in Australia. Total side note: The word, "umami" is originally a Japanese word, yes.
Thanks for the update. Your struggle to find some decent Kimchi was the hot topic of conversation in our kitchen yesterday afternoon! Personally I like it to be a couple of weeks old, my housemate prefers a few days. Currently consuming 30 day old Kimchi because it stayed in the fridge whilst I was on vacation. Kimchi stew incoming this weekend 😂
Love your kimchi stories 😀 Many useful pointers and I will now be more educated when tasting kimchi but the best thing is 'a family bacteria' 😁 Not too far fetched though, I think we all carry different bacteria and if it gets into kimchi... voila! a different fermentation 😄 Love it and can only imagine discussions between Korean 'ladies of the house' on their recipes and advantages of their unique bacterias 😁
Jongga is my favorite brand of kimchi. I bought it at Costco in California. They also sell the same brand at the Costco in Seoul & at the 7-11 convenience stores. Found it very tasty. As it ages, even more so.
Thanks for sharing what you found. My daughter and I when we travel to the LA area try to find grocery stores that have great products. We’ll be on the lookout for good kimchi. ❤
Love your kimchi vids and your sense of humor! Please keep comparing brands. I’m stuck with Wegman’s brand unless I try to make it myself…which I might one day.
Lol, your channel deserves more views! Really like your continued topic on this. Probably the kimchi sold in the American supermarkets are worse than the brand from Carson 😄. What are your thoughts on those?
So funny, it reminded me of my Mom teaching me how to make a sour dough 😃 she used to tell me “ you will know it by your hand !” And I was like Mom ! What are talking about !?!?!? Now I know 😂
This is fabulous. Thank you. I like my kimchi after 2 weeks ish. I always wonder when is the point when I should get rid of the kimchi. And now I wonder if I've been eating the wrong kimchi too 😅
I bought kimchi in small foil packets like tuna. Hate to admit that, here.😊 It was mushy and not spicy. I will look for good kimchi after watching your tutorial.
you absolutely need napa cabbage because it can last the long haul. bok choy is good for instant kimchi you eat within the week. www.koreanbapsang.com/baby-bok-choy-kimchi-salad-geotjeori/
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Have you ever had chow chow? It is made in the southern United States. It is considered a relish and it used on greens and goes with the meal to give it spice. Chow chow can be spicy or not. It was made to preserve cabbage, onions, peppers and green tomatoes for the winter. It is also eaten with southern barbecue meals and soul food.
Oooo...your aunt's kimchi with raw oysters sounds fabulous! Thanks for the education, Sean!!
"I ain't going to judge, if you got like you know-you got your Canal street becau..why not?" 🤣🤣🤣 That was adorable!!
I'm like an ot7...i love every stage of kimchee ^^...I enjoy it from day 1. But my bias would have to be day 3 when it starts to get a little bit of the sourness, second bias is when it's time for my favorite...kimchee jjigae!
Oh my gosh! I saw this and had to watch! I absolutely love kimchi! I literally always have some in my fridge! I Love all the stages of kimchi if it’s good! I’ve had some really bad that tasted more like sauerkraut and it went right in the compost pile. I felt bad for the compost pile!😢 I’m going to have to try the oysters and kimchi! That sounds amazing!❤
I had kimchi that was over four years old and it was amazing. I need more kimchi containers and a kimchi fridge. I love making kimchi.
I have homemade traditional tongbaechu kimchi in my fridge that are 3 years old and it tastes amazing in kimchi jjigae.
@@Musiknird oh, nice! I bet it's delicious!
@@Jeannette311 it taste absolutely amazing and it gives kimchi jjigae so many layers of flavours! I honestly am not too fond of young/fresh kimchi and prefer it if it has fermented for at least a month. It makes it a flavour bomb and packed with umami. Nothing better than a well made and properly fermented kimchi. 😋
@@Musiknird absolutely! I love kimchi at all stages but there's something about the sour, fizzy taste that just makes everything "pop!" I don't think anyone else that I know feels the way I feel about kimchi. Not even my Korean friends! Ha!
I'm really enjoying your American Kimchi journey. Haha. I'm not Korean, and I don't know much about Kimchi, but our supermarket here in Australia stopped selling the Aussie made Kimchi I used to buy in the Deli section, and the Asian grocer in my city is honestly a bit far from where I live (the one they sell is also made here in Australia actually). So, since they didn't have the one I usually get, I bought this tiny sample jar (180g) from the Asian aisle, and it was a non-Aussie brand called, Obap, and... I would love to hear a Korean person's opinion on that one. Like do they even sell this Obap branded one in Korea? Because I don't know which is the proper stuff, but the ones I usually bought that were made in Australia (Deli & the Asian Grocer) were skill a bit crispy, and yeah, they changed over time, whereas that Obap was soggy and sweet and I think it's still in my fridge forever looking the same.
I think these Kimchi videos (this one and the last) are such a useful idea. It's genuinely helpful for me to be able to go, "okay, so the ones I've been liking that were made here were correct." Because, I been here thinking maybe I don't like real Kimchi then since the one that I didn't like was the one actually not made here in Australia.
Total side note: The word, "umami" is originally a Japanese word, yes.
Thanks for the update. Your struggle to find some decent Kimchi was the hot topic of conversation in our kitchen yesterday afternoon! Personally I like it to be a couple of weeks old, my housemate prefers a few days. Currently consuming 30 day old Kimchi because it stayed in the fridge whilst I was on vacation. Kimchi stew incoming this weekend 😂
Love your kimchi stories 😀 Many useful pointers and I will now be more educated when tasting kimchi but the best thing is 'a family bacteria' 😁 Not too far fetched though, I think we all carry different bacteria and if it gets into kimchi... voila! a different fermentation 😄 Love it and can only imagine discussions between Korean 'ladies of the house' on their recipes and advantages of their unique bacterias 😁
Clicked so fast as soon as I saw your upload! I've learned quite a bit about kimchi.
Jongga is my favorite brand of kimchi. I bought it at Costco in California. They also sell the same brand at the Costco in Seoul & at the 7-11 convenience stores. Found it very tasty. As it ages, even more so.
I eat kimchi almost everyday. A small bottle last me a week. A medium size will last two weeks lol.
I’ve always wanted to try Kimchi, this year I will. Great videos by the way ✅💥
How did this end up in my feed? I clicked on the vid so fast! I loved this, but now I'm craving so bad... 😂
I'm suddenly craving some good kimchi!
Thanks for sharing what you found. My daughter and I when we travel to the LA area try to find grocery stores that have great products. We’ll be on the lookout for good kimchi. ❤
If what you are saying is true then I have never had good Kimchi!
Hello. Can you shed some light on the teacher bullying and suicides? I would be interested in more information 🙏🏽 So sad and crazy.
Love your kimchi vids and your sense of humor! Please keep comparing brands. I’m stuck with Wegman’s brand unless I try to make it myself…which I might one day.
Glad you found your right kimchi
I guess I have a low bar for these types of things. I am just happy to have any kimchi. Sad, ain't it?
Is there any GOOD kimchi we can get at Hmart? 😶
In general if it taste like crap its probably some hipster crap kimchi.
Lol, your channel deserves more views! Really like your continued topic on this. Probably the kimchi sold in the American supermarkets are worse than the brand from Carson 😄. What are your thoughts on those?
Aren't Kimchis from S.Korea differs between regions, families, ingredients, containers, etc.?
Never had it, would like to try it.
Love these reports. How can we find the real thing in the middle of America??
H-mart!
You may be able to order it online
So funny, it reminded me of my Mom teaching me how to make a sour dough 😃 she used to tell me “ you will know it by your hand !” And I was like Mom ! What are talking about !?!?!? Now I know 😂
They charged you sales tax in California for food that's new🤔
This is fabulous. Thank you. I like my kimchi after 2 weeks ish. I always wonder when is the point when I should get rid of the kimchi. And now I wonder if I've been eating the wrong kimchi too 😅
Jeffrey Dahmer- haha!! 😂😂
I bought kimchi in small foil packets like tuna. Hate to admit that, here.😊 It was mushy and not spicy. I will look for good kimchi after watching your tutorial.
You are too funny! I'm sure every kimchi I have had, has been fake!
I make my own from Maangchi tutorial and when I run out and buy made ones, I don’t like the taste ☺️
Is gimchi better when it's made with napa cabbage or with bok choy...or is there a noticeable difference? 🤔🥴
you absolutely need napa cabbage because it can last the long haul. bok choy is good for instant kimchi you eat within the week. www.koreanbapsang.com/baby-bok-choy-kimchi-salad-geotjeori/
@@seoulitetv Thank you SO much! I have this debate with myself every time I go to the grocery store! 🥴🤭