Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean …
Check on YouTube
Why We Eat: Kimchi
Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, perhaps the most important dish in Korean …
Check on YouTube
I ate it for the first time last month. It was very 'alive' and tried to escape my bum when I was grocery shopping.
I ❤ with fried fish and rice along with seaweed
not even korean here but kimchi is a staple in my diet
I love Korean food
I had kimchi for the first time in my life a month ago. It is AWESOME! Man, what have I been missing out on?
she needs her own YouTube channel omg she was amazing to learn from
Luv Korean food. Thanks for sharing, Kim Ji Hye (감사합니다, 김선생님. :))
Exactly how I got into fermentation to preserve and you get added benefits you can't with canning
Love making kimchi had a batch over a year old it was bomb
I'm a kimchi noob so I don't really have a perspective of what is good kimchi. I just buy jars of the stuff from small US vendors and I've been pretty satisfied with it. I wonder how that kimchi compares to the kimchi that some grandmother out on a farm in South Korea makes 🤔
great vid
Interesting recipe, I've only seen it with rice flour porridge used to aid fermentation. Not sure how this recipe turns out..
any veg into kimchi..right? not kimchi into anything..certainly not ice-cream!? lol
Yay Ms. Kim Ann Arbor!!!
I looooove kimchi
You‘re talking about how women come together to make Kimchi… I make Kimchi for an entire year and I‘m not a woman 😅
Wow, extremely well explained! Girl knows her stuff! THANK YOU!
I've never had it and I never will.
거쩌뤼이
Kimchi kimchi yes yes yes. There’s not many things I wouldn’t eat it with
Asian cultures are more susceptible to ailments like stomach cancer due to a diet of rice and spicy foods. That's not to say all is bad but too much of something can be
Recently united with my Korean relatives. I’m eating more of this now, and there’s even options for vegans like myself.
I had kimchi with my tteokbokki last night for supper. 🇺🇸👨🏻🍳
Do Korean’s keep the starter for their kimchi?
I’ve been fortifying my kimchi with the starter I made for it from 8 years ago. It’s super funky and delicious
Wish I would have tried this before I got covid.
Her kimchi mix is a lot different than how I learned to make it 🤔🤔🤔
korean cooking is amazing
Explained perfectly
We from da Island of Guam USA we grew up on kimchee we love kimchee its a must have in da house hold and the Micronesia Islands ..
Never eat this.. looks teasty
Yuck, fermented cabbage? No thanks. My stomach would rather me drink alot of vodka instead
This was fascinating and so heartwarming to watch. Thank you for sharing your love of kimchi!
김장철 맞춰서 올라오는 센스 ^^
Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage 🥬. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
Hey this is so fun! Fabulous video.
I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼♂️ I can take down half the jar before I'm satisfied.
I love watching cooks/chefs use there hands when they prep. It means they're putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽
🤢🤢🤮🤮🤮
If I’m gone do anything throughout the day I’m gone watch a munchies vid
🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It's good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. 🙂
SHE IS A GREAT TEACHER😎💯
Hey, this is so fun! I loved this Kimchi recipe, it's such a unique and flavorful way to eat Korean food.
Mmmm my fave meal ever is cucumber kimchi with white rice. 🤤
This was an amazing summary! Thanks!
Ty chef
Well… usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.