The end was very relatable. I am Mexican American. I used to get so sick of my mom’s Mexican food. Once I left for college and lived in a new city with no authentic Mexican options, I missed it so much. It’s really easy to take your culture’s food for granted until you’re away from it. I’ve learned to cook some Mexican dishes but there are so many more I need to learn! I hope we can all carry our culture’s recipes and pass it on to our children ♥️
Jessica Pearson, read the room. No one who watches this channel is interested in reading your xenophobic comments especially since she created a video about the tradition of preparing Kimchi together crouching around a large bowl. Regarding your alleged "concern" about hygiene better read about sanitary conditions diseases in the meat processing industry. Slaughtered animal carcasses covered in faecal matter and pus. Bon appetit!
@@Sad_Bumper_Sticker Yeeeees!! It is very clear that some people aren’t exposed to other cultures, and their traditions. If it was so unsanitary millions of Koreans would be dead! Just plain ignorant!
I’ve probably watched this video a dozen times and I never tire of it. You are lucky to have such a connection to your heritage and family. I am living vicariously through you since I am adopted from Korea but have no ties or real understanding of my heritage. I am so grateful for these videos and your cookbook ♥️
I love that you are doing it old school style. I love your kimchi squat! What a beautiful tradition you have preserved for us to experience and learn from.
This is amazing my friend loves Korean food and I wanted to make kimchi for her and I love all the instructions! Now I just hope I don’t mess it up like I normally do😅 You are amazing and so is your mom hope you guys have a wonderful day😆
I really enjoyed this video! With each new video I get a little more inspired to step out of my comfort zone and make something different. I'm making the Foccaccia bread first. But I was initially filling up my pantry with the Korean staples. Now I'm ready to bake. Thank you again!
I remember seeing one of your short, minute-long videos when you talked about the time you posted a picture of you and your mother squatting on the floor as you made kimchi. With that video and the ignorant comments that came with that Twitter post in mind, it would've saddened me to see you salting the kim chi any other way in this video. That being said, I am happy you did it how you did growing up
This video was perfect! I loved watching you and your mother together. (And I'm absolutely jealous of the flexibility to squat - what I wouldn't give for the bendyness of youth. 😂) Your story at the end brought me to tears. ❤ Thank you.
Amazing :) I can't wait to make this with my Korean friend. I had a similar story with Indigenous Mexican food----referring to the story you shared at the very end of the video. All of my childhood I hated being Mexican/Indigenous, due to bullying and such, and I did my best to pass as white since I was biracial. As a result, I hated Mexican food and would refuse to eat it. My white mother isn't very supportive of the lifestyle changes I make to reconnect with my culture now that I am 17, but I remember the shocked expression my aunt had when she saw me cooking/eating Mexican food with my abuela, just a couple months ago. She exclaimed in Spanish, "Bryan eats Mexican food?!?! And he can COOK IT?!?!". I didn't realize that was the first time my family saw me genuinely enjoy our culture, but now I feel lucky to have their embrace because not only did I heal myself, but I brought clarity to my Mexican family, too. I love your stories because they hit a very deep and complicated part of my heart with perfect precision; they inspire me to do the same and share my multicultural experiences as well. Thank you Joanne, and merry Christmas
This is an amazing process so wholesome but so much work but looks well worth it. Video saved lol so excited to make it but I've never tasted it lol wish me luck
Thank you so much for this video. I've been making kimchi for the last 3 years, trying to improve recipe every time. This vegan version looks fantastic. I'm going through a rough time this year and I've been postponing kimchi making for weeks. I think I just found my motivation again. Thank you, and a big hug from France to you and your close ones.
Thank you for going into such detail, I’ve been wanting to make kimchi for years now but have been afraid of fermentation. Definitely going to try it out!
I really enjoyed watching this video with you and your mother and your sister. The way they respect you, the way you respect them, and the way you all respect your culture is just beautiful. The way you enjoy the kimchi, and share the history and importance of what it means to you from back then to now is just amazing. Thank you for sharing so much of your truth and being real with us. I feel really blessed that I got a chance to actually watch something this beautiful and have the recipe to look back on. God bless you.
Happy Christmas to you and all your loved ones! What a beautiful present to share with your viewers, thank you. Maybe now I'll be brave enough to make my own kimchi.
I found a brand of vegan kimchi at my local grocery store to try for the first time and I have eaten SO much over the last month 😂 I positively LOVE it, I eat it right out of the jar as well with rice, dumplings, noodles, etc. I can't wait to make it one day myself from scratch!
I really need to talk to Somebody my father has been misunderstanding what I say and he turns it into a argument and makes it political and calls me names and won’t speak to me.
Among the food culture of Korea, special things that distinguish it from the food culture of other countries. // 1. Perfect vegan food represented by Korean Buddhist temple food 2. An endless variety of soup dishes 3. Kimchi: Vegetables fermented with animal protein represented by cabbage kimchi. In the past, only Koreans made and ate it. There are over 800 types of kimchi. 4. Jeotgal: A fermented animal-based sauce made from seafood. In Korea, there are more than 140 different types of salted fish. 5. Ssam: It means wrapping all the ingredients you want to eat in various leafy vegetables represented by lettuce. However, unlike burritos, you have to swallow them in one bite, so you need to adjust the amount of ingredients to be wrapped appropriately. 6. Herbal Medicine Ingredients : Herbal medicine ingredients are not only eaten for special diseases or health, but are also often used for general home cooking. For example, as ingredients for Samgye-tang, Mulberry, Tree Aralia, Eleutherococcus Sessiliflorus, Mongolian Milkvetch, Korean Angelica Ginger, Jujube and Korean Ginseng are used. 7. Namul : South Korea is the country that eats the most dishes made with only vegetables without meat and seafood protein. Namul are foods made with one edible plant as the main ingredient. Examples of the types of Namul include Shepherd's Purse, Stringy Stonecrop, Korean Angelica-tree, Korean Wild Chive, Butterbur, Bracken, Doellingeria Scabra, Bamboo Shoot, Chamnamul and Cirsium Setidens. // Etc... Korea shows a distinctly different food culture from neighboring countries in Far East Asia (China, Mongolia, Vietnam, Japan).
My grandmother was born during WW1, survived The Great Depression in the 1920s on a farm in Nebraska. 14 kids, 11 made it to adulthood, in a 3 room cabin. Both of her parents died in the 30s and the farm was auctioned off to pay the debt, youngest kid was only about 10 years old and was passed around by the older siblings as they started their new lives spread across North America. She was raised in poverty, but put herself through nursing school while raising her own 3 children by being thrifty. Her babies were born in the early 40s, as the US was entering into WW2, so they were also raised to "use up", "not waste", and "make do". It's possibly the only good lessons from intergenerational poverty, lord knows the drawers full of used, washed, and ready to use again plastic bags as well as other "boarder line hoarder habits" can be a bit much sometimes. Scraping the bowl just reminded me of her teaching me to cut around the worms in the apples when we made applesauce, and how to open the lid on canning jars to minimize damage so they could be used again. I really wish adult me could have a few years of access to her knowledge and stories, kid me really didn't appreciate her enough.
I soooooo enjoyed this kim chi docu series. It was "home" to me. Mom is just beautiful! I enjoyed her interjecting her "isms". I wanted more.... To xoxoxo
I love that her mother helps her, i think it shows how much they respect and love eachother 🥰 Her mom looks frendly, and wery beautiful I love how she tells everything you would need to know about it and I love how this shows that in even different cultures are still wery close to my culture with how we speak to eachother and like body language (I have my roots in Finland and Sweden) 😊 Edit: I don't understand why people are being mean in the comments about making it on the floor, like if you clean your floor and have the food in bowls it is not unsanitary. 😑
So amazed and touched when your mouth says "Amma/Omma"!!! 🥰🥰 we call our mothers" Amma" too.. Same exact pronunciation that you say!! ❤❤ Any 1 year old and 4 year old kids friendly rice and vegetables recipe?? Maybe from Amma(Omma)'s experience.. Btw my 4 year old daughter is already your fan and we are having kkanpoong tofu for rice every week a day.. My 1 year old boy is the one that gives me tough.. Can i ask you this? What foods amma used to give for weaning and for little children? Coz we don't do wraps or bread often.. Rice is our staple too.. That's why.. Thanks for all your advices💛💛💛 through the videos.. 🔥💓💞
Thank you for this receipe , the process was very similar to receipe of making mango pickle in india which is basically fermented and spiced raw mango so good to see similarities in both cultures and please do try mango pickle recipe you gonna love it ❤❤
What a wonderful gift 🤗🤗. This means so so much.. It's history in the making.. Over and over again the emotions that you stir are family and beautiful memories... Thank you So much.. I'm always humbled.. And forever grateful that you are meeting your calling.. And your mother is just as stunning as you... GORGEOUS..
Tbh growing up, I wasn’t getting bullied but I still stayed to my culture. When I went to a American school I hated everything there. People bullied me for being weird and I wasn’t really American. When I went to a school in second grade it made me felt happy that I am learning my culture every day. My elementary year was fun. One gets hurt and eventually will forgive each other.
I’ve watched several videos on making kimchi. I love it so much but this is by far my favorite video. Just seems more authentic. I love most all of your videos and this is the first recipe I’m going to try! Thank you for your words of wisdom and sharing your wonderful recipes with us!
I just finished making this and it tastes so good! Korean food has always been my comfort food. Kimchi jigae is my chicken soup when I’m ill. Thank you so much!
You my favorite Korean vegan you are not only sharing recipe here but love, healing and culture being celebrated. Thank you from the bottom of my heart. ❤🙏🏽
What an absolutely beautiful family tradition ❤ Thank you so much for sharing your special family recipe with us 🥰 You can tell this recipe is a true labor of love ❤
Dear Joanne, I am from India. I love your recipes, I love your words of advice, and I love your content. You really changed my life for the better. I hope you know that you are one of those lady who I admire till the end of time. Thank you for everything.
I made this for the first time yesterday after rereading the pages in your book. This video totally helped with the visual aspect as well as the positive vibes. I plan on making my own kimchi as much as possible for life after my first trial run. Thank you for your book and your work Joanne!
@@TheKoreanVegan Oh, wonderful! I love the idea of stretching a vegetable in so many ways. I also made your recipe for Korean Vegan Fried Chicken last Saturday. Top notch recipe!!!! Can't wait for your next book!
As a child, my family preserved the cabbage, we harvested, by making an version of sauerkraut. Our family did not add seasonings or aromatics to the fermentation. After it fermented my family packed it into quart jars and processed it in a hot water bath canner. It became shelf stable. Our sauerkraut was served with processed meats. Lol, my brothers and I did not like the smell, taste, or texture. For starters, the large amounts of salt were never rinsed from the cabbage. Cooking all the heavily salted cabbage with sodium filled meat was unappealing. We were scolded for being picky, ungrateful and rebellious. When I became an adult and was given a chance to try a proper sauerkraut, I really like it. Now I make my own fermented veggies. Thank You for allowing us to spend precious time with your Mother. A blessing indeed! I would be thrilled to try your recipe.
It's so interesting to see that people no matter what can wish they were something else. I have always WISHED we had family traditions growing up, cultural dishes and history passed down. Just a plain ol' American mutt with no idea of our background. But I get the wanting to fit in, it's just so sad though that the world is the way it is that a child would think they need to deny who they are to fit in or please someone else. Growing up we ate pretty typical American foods. But every dish I made when my girls were growing up was either authentic Italian dishes, or Mexican, Chinese. I am so glad to see you appreciate your heritage now and I am loving learning a new cuisine from your channel and can't wait to share what I have learned with my daughters, and of course my granddaughters who are continuing the love of food and cooking.
I’m so excited to plan a Kimchi day with my お母さん and some friends. We’re gonna have food and communal preparations on the floor and everything. It’ll be really fun.
My friend owned a Korean restaurant. For years, I used to eat lunch there every day. I usually had cabbage kimchi and rice. I had no idea how much time she spent making that kimchi! My favorite kimchi that she made was oi-sobagi. The ending to this video was very touching. THANK YOU for sharing.
So love your stories; my mom passed away 2012 and not a day goes by that I don’t miss her. Thank you for sharing your recipes and giving me a sense of my mom’s presence. Love you! And love your beautiful book! I keep it displayed on my counter ❤️
I’m very disconnected from my culinary heritage for many reasons. One- I’m German and Scandinavian and British. Except for desserts and pretzels, my cultural food is not very good and really animal product heavy. Reason two is that I wasn’t so much raised on it. Both my parents are Mormon but my mom converted to Buddhism when I was a baby and she also dove head first into Ayurvedic and Mediterranean cooking. I was raised on dahl, hummus, curry, and everything was as whole food and healthy as possible. I rarely had meat and I wasn’t allowed to eat fast food or western junk snacks like Cheetos or Oreos. Growing up in a very white, very mormon town in AZ, the food my mom packed for my brother and me alienated us from our peers. We were told our food smelled bad and looked gross. One of my classmates threw bacon at me not long after I decided to become a vegetarian (I was 12). We also got this weird pity like “oh your mom doesn’t let you have McDonald’s, that must suck, do you want a bite of mine?” I’m 25 now and I still love the same kind of food my mom took so much time and care to learn how to make for us because she thought it would be better for us than what we were raised on. It’s what I cook for myself now. And my old classmates are posting on their social media about how much they love samosas and curry and tikka masala. I also hear many of them complain about health problems and struggles with losing weight while they ask me how I manage to be the same size I was when I was 14. I know that what I experienced wasn’t remotely as traumatic as many children of color do because there was no racial element tied to the bullying. But it did suck, especially since it was yet another thing kids made fun of me for (my “heretic” mother, my “ugly” natural fiber clothes, the fact that I didn’t go to church.) but ultimately I’m grateful for how my mom raised me. I was raised on much healthier food and learned to like a much healthier diet than my peers. And now they’re all jumping on the bandwagon because those foods were always delicious and they were just slow on the uptake. I also learned from an early age how to whether being an outsider and to not be afraid to be different.
Ty for the recipe and introducing us to your mom. Much love from Norway 😊 Edit: As a Norwegian Vietnamese guy born here, a much younger version of me is also guilty of telling my parents that Im Norwegian, not Vietnamese.
That is some good ass English your mom is really good at English honestly the people who say oh Koreans don’t know how to speak English I’ll be like well Koreans could speak English and that one rude comment who said go back to your home or you don’t know how to speak English they’re just like they’re probably jealous
I think the same as your mom. Waste nothing. 😄 But i am a german indonesian 😅. my middle son, who copies a lot from me when i cook, wastes nothing more and goes in with the spatula. 😁 sorry my english is not really good. i'm learning 💚
This was incredible! Love listening to your voice and watching the work of the women in your family! Like you It took me many years to appreciate the importance of family. I was the terror in my mothers life. She could do nothing to please me. Now she’s gone and I struggle to recall some of the listens she tried to convey to me. While she prepared food I’d sneak out backwards! Called her old fashioned and rolled my eyes to her many lessons. Sorry Mom!
Joanne. Not sure you’ll see this, I made your kimchee. had to do a double of the sauce as the first wrapping of the cabbage I hadn’t put the veggies in the sauce. lol. I took them all out, made another batch of sauce and then added the veg. Even tho it is doubled sauce, it is looking great.
I made this kimchi and left outside for a day and then I stored it in the fridge for 2 weeks. Now I have moulds forming on the top. Is it normal, can I continue eat this kimchi. Thank you
Hi plz answer can I use simple regular cabbage for kimchi and the steps will be same as Napa cabbage? And will it be waste if I substitute regular cabbage and let it fermente for 2 days at room temperature
You might as well put a large matt on the kitchen floor so you can sit more comfortably and have a kimchi making party as we did back in Korea, except we did it outside in the frigid cold winter, haha. I also helped my mother making kimchi (kimjang kimchi) back in the 60’s but she did not trust me with the seasoning so I only did washing the cabbage. This video brings back old memory..
You can just say “Add Syrup” without saying how to make the syrup!? Wtf lol tell me you didn’t just put “…add syrup…” in your recipe book and I’ll might buy it if you can convince me you didn’t do it
Your cookbook has been in my Amazon cart for sometime. I just happened upon it one day. I didn't know you had a TH-cam channel. As I'm preparing to visit Seoul and Busan in a few months, I wanted to start exploring authentic Korean foods. However, I'm allergic to shellfish. So buying prepackaged foods at my local H-mart is risky. Being that Kimchi is a staple in Korean cuisine it's one of the first things I wanted to try and learn to make. That's how I found your channel. And when I saw the book in the intro, I was like 'Oh! This is her.' This video is sooo touching. It just emphasized why I have fallen in love with Korean culture over the past year. I love the tradition of preparing the kimchi as a group. And I loved your expressions at the end of the video. I look forward to making this Kimchi in my home and also trying many more of your recipes. 항상 건강하세요.
does anyone know how long homemade kimchi usually lasts once it's done? like does it go bad after a week(bc when you make it home made theres no preservatives?) Loved the video!
Hi! I'm 6 weeks out since I made my kimchi and it still tastes great! It really depends on how long you leave it at room temp in the beginning v how long you keep it in the fridge. if you keep it in the fridge the whole time, it will last a LOT longer. I kept mine at room temp for the first 2 days and it ripened a lot faster--I imagine mine will start to get very sour in a couple more weeks. Kimchi never technically goes "bad"--it just gets to a point where it's too sour for your own tastebuds (at which point, it's GREAT for kimchi chigae)!
As an “American”, whose family fought in the civil war, as well as my family tree being littered with “founders” of this country, I envied every immigrant child I knew, while growing up! You weren’t eating deer chops and fried potatoes! You had close families, traditions, and spoke beautiful elegant languages and ate delicious exotic dishes for everyday dinners. The grass is always greener. I’ve spent a lot of time and effort learning to cook Korean food, and your recipes have been the star of many of my meals. 🙏🏼
What a beautiful story and beautiful episode! Shame on those haters criticizing your momma. She’s a beautiful lady. I loved seeing you two together. Makes me miss my own mom so much - gone 5 years.
Wonderful video. Hi from Germany! I just bought your cookbook (after a recommendation from Nik Sharma in his newsletter a few months ago) - and was curious to see how you actually fold the cabbage into packages, so i looked it up on youtube. Was great to see your mother do and explain it! Will make Kimchi following your recipe the next time I make it!
Thank you very much for this traditional kimchi recipe. We have what is called "Pomegranate Molasses' here in new zealand (imported). It is made from crushing the juice from the pomegranate seeds. Is that the ingredient you use?
Question!! I made it today, delicious! I just can’t find if you add salt after salting and rinsing.. In previous recipes i always put in more salt (to preserve it well) after you rinsed it. I didn’t do that now, and i have lots of glass containers filled and now i am wondering if they won’t get mould without more salt!? Anyone?🤗
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
The end was very relatable. I am Mexican American. I used to get so sick of my mom’s Mexican food. Once I left for college and lived in a new city with no authentic Mexican options, I missed it so much. It’s really easy to take your culture’s food for granted until you’re away from it. I’ve learned to cook some Mexican dishes but there are so many more I need to learn! I hope we can all carry our culture’s recipes and pass it on to our children ♥️
Same! 🥲 But I'm glad you're learning to cook more of our food. I had to learn a lot as well
I love the communal preparation on the floor! So many cultures do exactly this❤
It is a very good way to get dirt into your food. An awesome unhygienic way to make food 👍👍👍👍👍👍👍👍
Jessica Pearson, read the room. No one who watches this channel is interested in reading your xenophobic comments especially since she created a video about the tradition of preparing Kimchi together crouching around a large bowl.
Regarding your alleged "concern" about hygiene better read about sanitary conditions diseases in the meat processing industry. Slaughtered animal carcasses covered in faecal matter and pus. Bon appetit!
@@Sad_Bumper_Sticker Yeeeees!! It is very clear that some people aren’t exposed to other cultures, and their traditions. If it was so unsanitary millions of Koreans would be dead! Just plain ignorant!
@@jessicapearson9479 I don’t see how it would be dirty. Perhaps you need to clean your kitchen floor more often? 🤔
@@jessicapearson9479 don’t think you clean your kitchen floors, do you?
I’ve probably watched this video a dozen times and I never tire of it. You are lucky to have such a connection to your heritage and family. I am living vicariously through you since I am adopted from Korea but have no ties or real understanding of my heritage. I am so grateful for these videos and your cookbook ♥️
That was so amazing to see. I can't believe how much work goes into making traditional home-made kimchi. Your mom is such a beautiful person.
The hardest part is waiting xD I made Kimchi now some times but the waiting-part ist so ugh, annoying and long
I love that you are doing it old school style. I love your kimchi squat! What a beautiful tradition you have preserved for us to experience and learn from.
This is amazing my friend loves Korean food and I wanted to make kimchi for her and I love all the instructions! Now I just hope I don’t mess it up like I normally do😅
You are amazing and so is your mom hope you guys have a wonderful day😆
Only a few mins in and absolutely love this. Love the family and traditional aspect of it.
And don't forget everyone practice your kimchi squat...
I really enjoyed this video! With each new video I get a little more inspired to step out of my comfort zone and make something different. I'm making the Foccaccia bread first. But I was initially filling up my pantry with the Korean staples. Now I'm ready to bake. Thank you again!
Your mom looks so young. I thought she was your sister 😉
I remember seeing one of your short, minute-long videos when you talked about the time you posted a picture of you and your mother squatting on the floor as you made kimchi. With that video and the ignorant comments that came with that Twitter post in mind, it would've saddened me to see you salting the kim chi any other way in this video.
That being said, I am happy you did it how you did growing up
This video was perfect! I loved watching you and your mother together. (And I'm absolutely jealous of the flexibility to squat - what I wouldn't give for the bendyness of youth. 😂)
Your story at the end brought me to tears. ❤ Thank you.
What a beautiful love letter to your mom, to kimchi, to Korean culture. Thank you from the bottom of my heart for sharing this.
Amazing :) I can't wait to make this with my Korean friend. I had a similar story with Indigenous Mexican food----referring to the story you shared at the very end of the video. All of my childhood I hated being Mexican/Indigenous, due to bullying and such, and I did my best to pass as white since I was biracial. As a result, I hated Mexican food and would refuse to eat it. My white mother isn't very supportive of the lifestyle changes I make to reconnect with my culture now that I am 17, but I remember the shocked expression my aunt had when she saw me cooking/eating Mexican food with my abuela, just a couple months ago. She exclaimed in Spanish, "Bryan eats Mexican food?!?! And he can COOK IT?!?!". I didn't realize that was the first time my family saw me genuinely enjoy our culture, but now I feel lucky to have their embrace because not only did I heal myself, but I brought clarity to my Mexican family, too. I love your stories because they hit a very deep and complicated part of my heart with perfect precision; they inspire me to do the same and share my multicultural experiences as well. Thank you Joanne, and merry Christmas
This is an amazing process so wholesome but so much work but looks well worth it. Video saved lol so excited to make it but I've never tasted it lol wish me luck
Thank you so much for this video. I've been making kimchi for the last 3 years, trying to improve recipe every time. This vegan version looks fantastic.
I'm going through a rough time this year and I've been postponing kimchi making for weeks.
I think I just found my motivation again.
Thank you, and a big hug from France to you and your close ones.
Thank you for going into such detail, I’ve been wanting to make kimchi for years now but have been afraid of fermentation. Definitely going to try it out!
The end brought tears to my eyes. I know I was quite hard on my mom as a teenager, thankfully we have had a good relationship for many years since.
Your mom is so beautiful!
I really enjoyed watching this video with you and your mother and your sister. The way they respect you, the way you respect them, and the way you all respect your culture is just beautiful. The way you enjoy the kimchi, and share the history and importance of what it means to you from back then to now is just amazing. Thank you for sharing so much of your truth and being real with us. I feel really blessed that I got a chance to actually watch something this beautiful and have the recipe to look back on. God bless you.
Happy Christmas to you and all your loved ones!
What a beautiful present to share with your viewers, thank you. Maybe now I'll be brave enough to make my own kimchi.
I didn’t know I was going to cry at the end of this video, but here we are! Your words bring me to tears all too often. Thank you for sharing again.
I found a brand of vegan kimchi at my local grocery store to try for the first time and I have eaten SO much over the last month 😂 I positively LOVE it, I eat it right out of the jar as well with rice, dumplings, noodles, etc. I can't wait to make it one day myself from scratch!
Same!
I really need to talk to Somebody my father has been misunderstanding what I say and he turns it into a argument and makes it political and calls me names and won’t speak to me.
Among the food culture of Korea, special things that distinguish it from the food culture of other countries. //
1. Perfect vegan food represented by Korean Buddhist temple food
2. An endless variety of soup dishes
3. Kimchi: Vegetables fermented with animal protein represented by cabbage kimchi. In the past, only Koreans made and ate it. There are over 800 types of kimchi.
4. Jeotgal: A fermented animal-based sauce made from seafood. In Korea, there are more than 140 different types of salted fish.
5. Ssam: It means wrapping all the ingredients you want to eat in various leafy vegetables represented by lettuce. However, unlike burritos, you have to swallow them in one bite, so you need to adjust the amount of ingredients to be wrapped appropriately.
6. Herbal Medicine Ingredients : Herbal medicine ingredients are not only eaten for special diseases or health, but are also often used for general home cooking. For example, as ingredients for Samgye-tang, Mulberry, Tree Aralia, Eleutherococcus Sessiliflorus, Mongolian Milkvetch, Korean Angelica Ginger, Jujube and Korean Ginseng are used.
7. Namul : South Korea is the country that eats the most dishes made with only vegetables without meat and seafood protein. Namul are foods made with one edible plant as the main ingredient. Examples of the types of Namul include Shepherd's Purse, Stringy Stonecrop, Korean Angelica-tree, Korean Wild Chive, Butterbur, Bracken, Doellingeria Scabra, Bamboo Shoot, Chamnamul and Cirsium Setidens.
// Etc... Korea shows a distinctly different food culture from neighboring countries in Far East Asia (China, Mongolia, Vietnam, Japan).
Thank you very much. One of the healthiest food in the world. Super.
Love this video Joanne!! Seeing it traditionally done makes me so happy! Your mom is so beautiful. ❤️❤️❤️❤️❤️
Love this video. Is squatting required to make perfect kimchi? 😚😍
Me, living in Not-America and seeing the Cup measurements: Alright, lets get out the converter. 🤣
Thank you for this! I prefer watching a video and then having the recipe written down for reference!
My grandmother was born during WW1, survived The Great Depression in the 1920s on a farm in Nebraska. 14 kids, 11 made it to adulthood, in a 3 room cabin. Both of her parents died in the 30s and the farm was auctioned off to pay the debt, youngest kid was only about 10 years old and was passed around by the older siblings as they started their new lives spread across North America. She was raised in poverty, but put herself through nursing school while raising her own 3 children by being thrifty. Her babies were born in the early 40s, as the US was entering into WW2, so they were also raised to "use up", "not waste", and "make do". It's possibly the only good lessons from intergenerational poverty, lord knows the drawers full of used, washed, and ready to use again plastic bags as well as other "boarder line hoarder habits" can be a bit much sometimes. Scraping the bowl just reminded me of her teaching me to cut around the worms in the apples when we made applesauce, and how to open the lid on canning jars to minimize damage so they could be used again. I really wish adult me could have a few years of access to her knowledge and stories, kid me really didn't appreciate her enough.
That’s so much garlic im in love 🥰🥰
I am from India whenever I fel low I just love your videos you are cooking and motivating it's just amazing loads of love❤️
I soooooo enjoyed this kim chi docu series. It was "home" to me. Mom is just beautiful! I enjoyed her interjecting her "isms". I wanted more.... To xoxoxo
I love that her mother helps her, i think it shows how much they respect and love eachother 🥰 Her mom looks frendly, and wery beautiful I love how she tells everything you would need to know about it and I love how this shows that in even different cultures are still wery close to my culture with how we speak to eachother and like body language (I have my roots in Finland and Sweden) 😊
Edit: I don't understand why people are being mean in the comments about making it on the floor, like if you clean your floor and have the food in bowls it is not unsanitary. 😑
Awesome, 💓 wholesome comment ^_^!!
This is one of the most beautiful videos I have ever seen. Watching your family squat together and make kimchi was such an honor. Thank you!
So amazed and touched when your mouth says "Amma/Omma"!!! 🥰🥰 we call our mothers" Amma" too.. Same exact pronunciation that you say!! ❤❤
Any 1 year old and 4 year old kids friendly rice and vegetables recipe?? Maybe from Amma(Omma)'s experience..
Btw my 4 year old daughter is already your fan and we are having kkanpoong tofu for rice every week a day.. My 1 year old boy is the one that gives me tough.. Can i ask you this? What foods amma used to give for weaning and for little children? Coz we don't do wraps or bread often.. Rice is our staple too.. That's why..
Thanks for all your advices💛💛💛 through the videos.. 🔥💓💞
Thank you for this receipe , the process was very similar to receipe of making mango pickle in india which is basically fermented and spiced raw mango so good to see similarities in both cultures and please do try mango pickle recipe you gonna love it ❤❤
What a wonderful gift 🤗🤗. This means so so much.. It's history in the making.. Over and over again the emotions that you stir are family and beautiful memories... Thank you So much.. I'm always humbled.. And forever grateful that you are meeting your calling.. And your mother is just as stunning as you... GORGEOUS..
Is there a benefit to making baechu kimchi vs mat kimchi?
Tbh growing up, I wasn’t getting bullied but I still stayed to my culture. When I went to a American school I hated everything there. People bullied me for being weird and I wasn’t really American. When I went to a school in second grade it made me felt happy that I am learning my culture every day. My elementary year was fun. One gets hurt and eventually will forgive each other.
I’ve watched several videos on making kimchi. I love it so much but this is by far my favorite video. Just seems more authentic. I love most all of your videos and this is the first recipe I’m going to try! Thank you for your words of wisdom and sharing your wonderful recipes with us!
I just finished making this and it tastes so good! Korean food has always been my comfort food. Kimchi jigae is my chicken soup when I’m ill. Thank you so much!
Great Job....Merry Christmas..
You my favorite Korean vegan you are not only sharing recipe here but love, healing and culture being celebrated. Thank you from the bottom of my heart. ❤🙏🏽
Looks delicious. I'll take a look at the recipe.
What an absolutely beautiful family tradition ❤ Thank you so much for sharing your special family recipe with us 🥰 You can tell this recipe is a true labor of love ❤
Can u skip the fish sauce is ur not a fan of the taste of sea food?
Dear Joanne,
I am from India. I love your recipes, I love your words of advice, and I love your content. You really changed my life for the better. I hope you know that you are one of those lady who I admire till the end of time. Thank you for everything.
You and your mother look great.
I made this for the first time yesterday after rereading the pages in your book. This video totally helped with the visual aspect as well as the positive vibes. I plan on making my own kimchi as much as possible for life after my first trial run. Thank you for your book and your work Joanne!
Yay!! In a couple months you can use it to make kimchi jjigae!!!
@@TheKoreanVegan Oh, wonderful! I love the idea of stretching a vegetable in so many ways. I also made your recipe for Korean Vegan Fried Chicken last Saturday. Top notch recipe!!!! Can't wait for your next book!
어머님 인상이
참 좋으시네요^^ 영상 잘 봤습니다~ 감사합니다.
The end had me crying 😭😭 this was so fun to watch.. I loveeee kimchi lol 😋😋
As a child, my family preserved the cabbage, we harvested, by making an version of sauerkraut. Our family did not add seasonings or aromatics to the fermentation. After it fermented my family packed it into quart jars and processed it in a hot water bath canner. It became shelf stable. Our sauerkraut was served with processed meats. Lol, my brothers and I did not like the smell, taste, or texture. For starters, the large amounts of salt were never rinsed from the cabbage. Cooking all the heavily salted cabbage with sodium filled meat was unappealing. We were scolded for being picky, ungrateful and rebellious. When I became an adult and was given a chance to try a proper sauerkraut, I really like it. Now I make my own fermented veggies. Thank You for allowing us to spend precious time with your Mother. A blessing indeed! I would be thrilled to try your recipe.
It's so interesting to see that people no matter what can wish they were something else. I have always WISHED we had family traditions growing up, cultural dishes and history passed down. Just a plain ol' American mutt with no idea of our background. But I get the wanting to fit in, it's just so sad though that the world is the way it is that a child would think they need to deny who they are to fit in or please someone else. Growing up we ate pretty typical American foods. But every dish I made when my girls were growing up was either authentic Italian dishes, or Mexican, Chinese. I am so glad to see you appreciate your heritage now and I am loving learning a new cuisine from your channel and can't wait to share what I have learned with my daughters, and of course my granddaughters who are continuing the love of food and cooking.
I’m so excited to plan a Kimchi day with my お母さん and some friends. We’re gonna have food and communal preparations on the floor and everything. It’ll be really fun.
My friend owned a Korean restaurant. For years, I used to eat lunch there every day. I usually had cabbage kimchi and rice. I had no idea how much time she spent making that kimchi! My favorite kimchi that she made was oi-sobagi. The ending to this video was very touching. THANK YOU for sharing.
So love your stories; my mom passed away 2012 and not a day goes by that I don’t miss her. Thank you for sharing your recipes and giving me a sense of my mom’s presence. Love you! And love your beautiful book! I keep it displayed on my counter ❤️
Love the communal aspects of food preparation that is so beautifully cultural. Thank you for videos.
I’m very disconnected from my culinary heritage for many reasons. One- I’m German and Scandinavian and British. Except for desserts and pretzels, my cultural food is not very good and really animal product heavy. Reason two is that I wasn’t so much raised on it. Both my parents are Mormon but my mom converted to Buddhism when I was a baby and she also dove head first into Ayurvedic and Mediterranean cooking. I was raised on dahl, hummus, curry, and everything was as whole food and healthy as possible. I rarely had meat and I wasn’t allowed to eat fast food or western junk snacks like Cheetos or Oreos. Growing up in a very white, very mormon town in AZ, the food my mom packed for my brother and me alienated us from our peers. We were told our food smelled bad and looked gross. One of my classmates threw bacon at me not long after I decided to become a vegetarian (I was 12). We also got this weird pity like “oh your mom doesn’t let you have McDonald’s, that must suck, do you want a bite of mine?” I’m 25 now and I still love the same kind of food my mom took so much time and care to learn how to make for us because she thought it would be better for us than what we were raised on. It’s what I cook for myself now. And my old classmates are posting on their social media about how much they love samosas and curry and tikka masala. I also hear many of them complain about health problems and struggles with losing weight while they ask me how I manage to be the same size I was when I was 14. I know that what I experienced wasn’t remotely as traumatic as many children of color do because there was no racial element tied to the bullying. But it did suck, especially since it was yet another thing kids made fun of me for (my “heretic” mother, my “ugly” natural fiber clothes, the fact that I didn’t go to church.) but ultimately I’m grateful for how my mom raised me. I was raised on much healthier food and learned to like a much healthier diet than my peers. And now they’re all jumping on the bandwagon because those foods were always delicious and they were just slow on the uptake. I also learned from an early age how to whether being an outsider and to not be afraid to be different.
Ty for the recipe and introducing us to your mom. Much love from Norway 😊
Edit:
As a Norwegian Vietnamese guy born here, a much younger version of me is also guilty of telling my parents that Im Norwegian, not Vietnamese.
Cooking on the floor is so classic. Especially during big holidays when you cook for many people. Ahhhhh fond memories ❤❤❤
Your Mother is beautiful and I'm honored to meet her! Thank you for sharing her with us.
Wonderful! I need to ask if it’s ok to omit the rice paste, as I need to avoid rice and gluten, I was hoping you have some suggestions for me. Thanks!
As children we act as a child. When we grow up we act as an adult. Thankfully you and your Mother witnessed your growth.
That is some good ass English your mom is really good at English honestly the people who say oh Koreans don’t know how to speak English I’ll be like well Koreans could speak English and that one rude comment who said go back to your home or you don’t know how to speak English they’re just like they’re probably jealous
I think the same as your mom. Waste nothing. 😄 But i am a german indonesian 😅. my middle son, who copies a lot from me when i cook, wastes nothing more and goes in with the spatula. 😁 sorry my english is not really good. i'm learning 💚
This was incredible! Love listening to your voice and watching the work of the women in your family! Like you It took me many years to appreciate the importance of family. I was the terror in my mothers life. She could do nothing to please me. Now she’s gone and I struggle to recall some of the listens she tried to convey to me. While she prepared food I’d sneak out backwards! Called her old fashioned and rolled my eyes to her many lessons. Sorry Mom!
Love the idea of communal kimchi day! Also beautiful ending!!
Joanne. Not sure you’ll see this, I made your kimchee. had to do a double of the sauce as the first wrapping of the cabbage I hadn’t put the veggies in the sauce. lol. I took them all out, made another batch of sauce and then added the veg. Even tho it is doubled sauce, it is looking great.
I made this kimchi and left outside for a day and then I stored it in the fridge for 2 weeks. Now I have moulds forming on the top. Is it normal, can I continue eat this kimchi. Thank you
Hi plz answer can I use simple regular cabbage for kimchi and the steps will be same as Napa cabbage? And will it be waste if I substitute regular cabbage and let it fermente for 2 days at room temperature
My Asian auntie said the same, never waste food.
I love that your family comes together to make Kimchi
Your mom is so gorgeous.
Your mom had a very gentle energy! Love You and her together 🤍🤍
I was watching this till the end and was amazed that you did not have a drop of kimchi paste on the white band on your wrist.
Early!
I’m obsessed with store bought kimchi I figure it’s time I attempt to make some myself!
The origins can’t be denied. Congrats for embracing them.
why do you work on the floor? why not on the table? I love this recipe and will make it!
You might as well put a large matt on the kitchen floor so you can sit more comfortably and have a kimchi making party as we did back in Korea, except we did it outside in the frigid cold winter, haha. I also helped my mother making kimchi (kimjang kimchi) back in the 60’s but she did not trust me with the seasoning so I only did washing the cabbage. This video brings back old memory..
Is there a list of ingredients so I can buy before watching the process?
I watched the whole thing to see how long can you keep it stored but you didn’t tell us 😔
In other kimchi videos they let it sit for a lot longer in the fridge, isn’t this shown here to early to finish fermentation?
I love Kimchi.. Thank you for the video
your squatting technique is impressive!
You can just say “Add Syrup” without saying how to make the syrup!? Wtf lol tell me you didn’t just put “…add syrup…” in your recipe book and I’ll might buy it if you can convince me you didn’t do it
Your cookbook has been in my Amazon cart for sometime. I just happened upon it one day. I didn't know you had a TH-cam channel. As I'm preparing to visit Seoul and Busan in a few months, I wanted to start exploring authentic Korean foods. However, I'm allergic to shellfish. So buying prepackaged foods at my local H-mart is risky. Being that Kimchi is a staple in Korean cuisine it's one of the first things I wanted to try and learn to make. That's how I found your channel. And when I saw the book in the intro, I was like 'Oh! This is her.' This video is sooo touching. It just emphasized why I have fallen in love with Korean culture over the past year. I love the tradition of preparing the kimchi as a group. And I loved your expressions at the end of the video. I look forward to making this Kimchi in my home and also trying many more of your recipes. 항상 건강하세요.
does anyone know how long homemade kimchi usually lasts once it's done? like does it go bad after a week(bc when you make it home made theres no preservatives?)
Loved the video!
Hi! I'm 6 weeks out since I made my kimchi and it still tastes great! It really depends on how long you leave it at room temp in the beginning v how long you keep it in the fridge. if you keep it in the fridge the whole time, it will last a LOT longer. I kept mine at room temp for the first 2 days and it ripened a lot faster--I imagine mine will start to get very sour in a couple more weeks. Kimchi never technically goes "bad"--it just gets to a point where it's too sour for your own tastebuds (at which point, it's GREAT for kimchi chigae)!
As an “American”, whose family fought in the civil war, as well as my family tree being littered with “founders” of this country, I envied every immigrant child I knew, while growing up! You weren’t eating deer chops and fried potatoes! You had close families, traditions, and spoke beautiful elegant languages and ate delicious exotic dishes for everyday dinners. The grass is always greener. I’ve spent a lot of time and effort learning to cook Korean food, and your recipes have been the star of many of my meals. 🙏🏼
I love you Joan 💗 thank you so much for this
Hello darling I love watching u and u family making kimchi I love I just brought u book I hope I learned a lot from u thanks 🙏🏽 so much
What a beautiful story and beautiful episode! Shame on those haters criticizing your momma. She’s a beautiful lady. I loved seeing you two together. Makes me miss my own mom so much - gone 5 years.
Wonderful video. Hi from Germany! I just bought your cookbook (after a recommendation from Nik Sharma in his newsletter a few months ago) - and was curious to see how you actually fold the cabbage into packages, so i looked it up on youtube. Was great to see your mother do and explain it! Will make Kimchi following your recipe the next time I make it!
I luv the scene where the 3 women of your family are salting the cabbage. It gave me a sense of tradition and custom 👑🙏. Thank you
Thank you very much for this traditional kimchi recipe. We have what is called "Pomegranate Molasses' here in new zealand (imported). It is made from crushing the juice from the pomegranate seeds. Is that the ingredient you use?
Is winter the best time for making kimchi?
Thanks! I got your cookbook for my birthday and wanted to make the kimchi recipe but I was confused about how to wrap it. Seeing this really helped
Question!! I made it today, delicious! I just can’t find if you add salt after salting and rinsing.. In previous recipes i always put in more salt (to preserve it well) after you rinsed it. I didn’t do that now, and i have lots of glass containers filled and now i am wondering if they won’t get mould without more salt!? Anyone?🤗