How to Make Kimchi | Eric Kim | NYT Cooking

Hi thanks for the video! i have a question, if the kimchi is fermented for 3 days, then i put it in refrigerator for 3 days or more, after that, can i send it to others by delivery (around 3 days delivery without refrigeration system) I hope i can get the answer 😊 thank youuuu

Imagine my delight when the love of my life, Susan Kin appeared suddenly at the end of this video. 💕

Eric, it was LOVELY to learn how to make kimchi from you

What do you use to add “glue”; sweet rice water that gives natural starchiness?

How do you clean cabbage without cutting it?

어느정도 현지화를 시킨 거구나ㅋㅋㅋ 보통 김치는 까나리액젓을 넣는 편인데
에릭 킴이 만드신 김치는 어떤 맛일지 궁금하네여!

I went to Korea as a 23 year old who had never left Ohio. I'd never even used chopsticks. Spicy foods were not a thing for me. Korean food was an eye opener. I'm actually sitting here eating plain sliced daikon because I fell in love with it while there. And kkadugi is my favorite kimchi.

Eric’s videos always make me cryyyyyyy. He has the most warm energy

I love it. Thanks for cooking.

Eric, you deserve your own TV show!! You're a natural in front of the camera, explain things so well, and you have a very calming voice! Loved the video and the cultural explanations, and the reaction of little Devin at the end tasting the kimchi was priceless!!! !😊❤

i appreciate you letting us know how to replace the fish sauce! i’m allergic and h never knew what to do there!

I once had a half Korean room mate whose mom made kimchi and he brought a jar of it back with him after a visit home. I added it to almost everything: home made soups, stews, baked potatoes, whatever. He said his mom buried it in the ground for a month. Don't know if that was true, but it was delicious! He didn't mind me using it, he just brought more back every time he went home to visit.

I think part of the reason why Korean culture is so interesting to me is despite the fact that they were also colonized and ruled by other countries, they were still able to continue their culture and traditions in a way that my people (indigenous americans) couldn’t. Everyone that knows they’re Korean usually still practices such cultures, but not every Native American person knows their culture and still dances or makes dry read or speaks their languages. And an important factor in my culture was the knowledge. There aren’t books that will tell you a lot of the information that is spread through the stories and dances that we tell and do.

It’s so important to share our cultures and tell the world about them, so telling the story of KimJang and teaching others how to make kimchi and the different ways to make it is also very important. It not only keeps the culture alive within the people a part of that, but also spreads it to those who maybe would like to try certain aspects of other people’s culture. A beautiful thing, really.

I really appreciate you talking about the cultural aspects -- that's the best part. Thank you for such an interesting and inspiring video. I'll definitely make some.

you don't make the rice sauce to go into it?

Was there a mistake with the salt? Shouldn't it be 3 tablespoons of Diamond and 5 tablespoons of Morton? Morton is thicker so by weight it would come out that the colleague was wrong :D

Question: after it ferments on the counter, do you store in the fridge in an airtight container? If so, how often do you have to let the gas out? Thank you!

He’s cute

Thank you for opening my eyes to the traditions of kimchi......my heart is full and tranquil.

I'm realizing I didn't buy/brine enough cabbage b/c I have two 64 oz. jars that are both nowhere near full. Is it ok to buy and brine one more napa cabbage and then add it to the already fermenting kimchi?

I use a combination of miso, Tamari/shoyu/Kamebishi (yes all japanese soy sauce...) and some sort of algae usually Kombu as the substitute for fish sauce 🤝

I am glad this heritage survived and is being taught. Thank You!

Eric: that peeler won't work well on small round fruit. There's not enough "runway" to get momentum. The peeler is perfect for cucumbers or carrots. For apples use a paring knife. Start at the flower or the stem end and go around in circles trying to make one long ribbon that is a little wider than 1/2 inch. If you can peel it in one long unbroken strip you've peeled it correctly. I'm glad you try to keep your videos short but still fun. thanks

The baby is so cute.
I thought kimchi was hard to make. I am from South Georgia and we make sweet # dill pickles all the time. The kimchi doesn't look any more difficult. Actually I think pickles are harder because we have to sterilize the jars & seal them shut. But the rest of the pickling process is similar. If I can find a jar I want to try & make it myself. We "pickle" all kinds of foods down here in the south like Cabbage, cucumbers, & other veggies for that sweet &sour taste. My cousins like eggs & pig feet but not me. Just veggies.

I always go way after the recommended 6 months and keep kimchi a full year. The flavour gets so good at that point and it makes perfect jjigae

Whenever my family make kimchi, my favorite part is just the brined cabbage! Of course the whole thing is absolutely delicious though!

I love it❤❤❤❤

I made some perilla kimchi from Eric's book and my husband LOVED it! I sent him to my mother in law's (she's Korean) with some, and I hope she likes it just as much as we do.

Such a wonderful video <3 thank you

why not replace fish sauce with seaweed

Can you write how you write "kokute" :D I think it will be good name for may ice cream :)

I think I need to try this kimchi with beet in it

Thank goodness I found the no water brine; the kimchee turns out to be much better and crispy! I've made 6 different batches and the dry salt brine is my favorite! I've also done this with onions. Mahalo and Aloha from Maui!

I love this recipe/procedure and make a big jar every 6 to 8 weeks. I am grateful for your recipe and your story. Thank you so much!

This was so fabulous. ❤❤ Thank you.

Thank you Eric and co for making this video. I never heard of you before until I listened to the Korean Vegan's podcast interview with you, so I had quite an in depth introduction to you. And you mentioned your videos on here and some of the context around them. So here I am.

I really appreciate the precision, accessibility, authenticity, and real depth you brought to this video. I knew very little about kimchi apart from enjoying eating it sometimes - and now I know far more about kimchi than I did before I started my dinner! And I feel like even I could try kimching a vegetable if I'm up to it. So thank you, a new fan from New Zealand!

I loved this! I love kimchi and it was so nice to watch the process and to hear him talk about his memories with his mom 🥺♥️🥬 This is my first time seeing the different varieties and they all look so delicious especially the tongbaechu! 😋

Is glutenous rice paste necessary?

I've seen kimchi made with raw ground meat or raw oyster. Have you made ever made ether of them?

Whats the fish sauce name ??

Do you drain the liquid and rinse the salt after you brine?

Stop saying sorry

I’m one of those people that has to get creative abt getting my veggies in or else I don’t eat them—looking forward to changing that with kimchi! I’ve got an Asian grocery store right around the corner from my apt so no more excuses!!!

Excellent video on Kim Chee... thank. you!

Thank you

Kim 킴 is pronounced Ghim 김 and yes it should be spelled Ghim so many korean names tems word's are spelled completely wrong but most koreans don't care ! It's very concerning to say the least !!!

Kimchi is pronounced Ghimchi and yes it should be spelled Ghimchi

Thank you for taking the time to explain the details the 3 jars look delish. I will definitely try to make it. Will no be as good as yours but worth trying ^_^