How to "Kimchi" Any Fruit or Vegetable | NYT Cooking
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- Опубліковано 15 жов 2020
- Get the recipes:
Smacked Cucumber ‘Quick Kimchi’: nyti.ms/37euXdV
Fennel ‘Quick Kimchi’: nyti.ms/3lPKjtF
Grape Tomato ‘Quick Kimchi’: nyti.ms/3nRYn7P
Follow along as Eric Kim, a food writer and contributor to NYT Cooking, shows us how to “quick kimchi” just about any fruit or vegetable. Now, this isn’t the same kimchi that is fermented over time and most often starts off with cabbage and salt. Instead, Eric shows us how to approximate the flavors of kimchi with this quicker technique that uses some of the same ingredients. Technically these are muchims, which can refer to any number of “seasoned” or “dressed” salads or other preparations.
To make the cucumber brine martini (5:29), mix a 1:1 ratio of vodka and soju, and add a splash of the cucumber brine. Stir all that with ice and strain. Enjoy!
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All the food that’s fit to eat (yes, it’s an official New York Times production). - Навчання та стиль
this host is adorable, would love to see more of him!
Yes please 🙌🏻
So relaxing and fun to watch!
I completely agree!!
He has such an engaging manner. 🥰
He’s so cute 😳
Love that this video is sort of an homage to his mom in a way. Thank you Eric! Can't wait to try.
Literally saw this as my first to-do today and kinda teared up because EVERYTHING Eric said as a Korean I could relate to. I need to get some gochugaru today.
This is LOVELY NYT needs more Eric Kim!
I made the smacked cucumber dish today with a single cucumber (reduced the measurements), and it was so good I ate the entire thing in one sitting and licked the bowl clean with my fingers. THANK YOU! I’m thrilled to be able to replicate some of my favorite Korean flavors at home!!
I now love Eric Kim and this channel, thank u
Love this. I'm Australian (with insomnia tonight, it's 3.44 am!) and have been making my own kimchi for nearly three years. I have an Asian supplies store nearby so I'm set! Love cucumber, so kimchi cucumber sounds like the bomb!
Thank you. I love watching you cook. ❤
literally my mouth was watering watching Eric make the cucumber kimchi. it really is a great side dish for any Korean food.
korean moms.. the gloves and the kitchen scissors!
I make Chinese smash cucumber salad all the time and I never thought to save the cucumber brine! the martini is a genius idea, thank you!!
Eric has such a calming vibe. Love his videos. Making his sheet pan bibimbap for dinner tomorrow night!
Eric Kim is great! I can't wait to see more from him!
Would love to see more of Eric and his husband, Timothée Chalamet
ROFL
This is such a great video. I love these types of videos that teach you a whole culinary concept with a technique you can adapt to whatever you want. I particularly like how Eric explains each element of the seasoning and how it is important to Korean cuisine and gives Korean dishes their signature flavors. It really helps me appreciate Korean foods better. And add the personal stories, and I feel like Eric is inviting me to eat with his family. I love how he tells us about his mom using the gloves. I have seen them but now I want to get them to make these quick kimchis like a Korean mama LOL. Also, I am a huge fan of gochugaru. It is my go to red pepper flake, and I’m with him: I wanna see it blow up. Guys seriously you gotta get this stuff. It’s amazing. I would love to see more from Eric, like how to enjoy Korean soups. I remember someone telling me there is a particular way of eating it to make it so much more pleasurable. Yeah. I wannna see more so I can incorporate these techniques into my own cooking!!!!
Can you tell us what that particular way of eating it which you spoke of?
yes! so great to see Eric on video - would love to see him more often on here!
I can't believe I'm seeing a bottle of Surig in the US! 😄❤
It's about 4 to 5 times stronger than regular vinegar (24% acid), that's why it's called "vinegar essence". It's so versatile, but you have to learn how to handle it.
The smiley spoon is adorable!
Looks delicious! More of these kinds of videos please!
Love your writing, excited for more videos!
Loved this video! More from Eric Kim, please - he's engaging and charming.
The way we always made the "quick kimchi" cucumber was with this sweet Chinese black vinegar! it gives the veg a bit more color as well and the sweetness is peeeeerfect! Also balsamic would go great too!
I totally switched from using italian red pepper flakes to gochugaru a year ago and never looked back!
Loving this new content!!! Love kimchi anything!!! Salivating right now!
I loved this, ive wanted a kimchi dressing for a while and i absolutely love eric!
Can’t wait to try. Thank you!
What a delight this was!! Would love to see more of Eric in future :) (also can't wait to make those cukes omg).
Going to make this. Thanks!
❤️❤️ loved this!
I love this! Give us more Eric!
My mother’s friend has been making grape kimchi since the mid 2000’s. My family had been making it since then. As well because it’s so good!
if you smack the cucumber with something heavy before cutting it you get the same result, but no mess and a lot less effort! just give it a few whacks until it starts to crack
Fantastic introduction - I know so much more than I did before, and even I eel like I could give it a try!
Very nice!! I love the great ideas thank you!
So cool. Thanks so much.
Everything you’ve done in this video, the banchan gloves, the costco pack of peeled garlic, gosohada, everything. SAME SAME SAME!!!
Omg i’m not even Korean and now I wanna say “gosohada” when the food is good! What a great word!
Wow looks yummy and delicious
LOVE THIS.
This video just saved half the produce in my fridge!!!! Thank you for finally giving me something to do with fennel!!!!
Eric is adorable! More of him please!
Thank you for sharing👍🏽😋👋
He was sooo dope we need more of him!!!!!
Wow, he was a breath of fresh air!
Allllllll of that looks super delicious
Thank you!
More recipes from this cook!!
I love Eric and everything he does on food52!(and his instagram is genius) I'd love to see a regular video series from him! :)
whats his insta id i need to folllow him
Definitely going with the smacking method. More messy = more delicious!
This was so cute, more videos from him please!!
I’ve been wondering about using fruit to make a “kimchi” of sorts … thank you for the ideas and the dressing recipe.
Love!
The tomato Kimchi is one of my favorite recipes of all time!
Love it
really needed this in my life for my banchans
Agree with so many that Eric Kim should be doing a lot more (if he would like to...) he's fantastic
The food looks yummy, and the cook looks delicious 🤤
I ate this and was then able to fly among the clouds.
I loved this video! Can we have more?
omg!!!! that smiley spoon!! He got that in Korea!! I saw that everywhere there, hahah
Eric!! I hope you keep writing for food52 as well because I love your column (and your writing in general)
More Eric Kim please!!
Ok but we want a Martini video now!
I usually use a side of a cleaver and smash the cucumber whole, then cut it up. It’s smashed but dont get just and seed everywhere.
Great video. More from Erik 😁
Looks yummy
Tq
I really like all the backstory 💓💓😄
I miss your Asmr Channel Eric but I’m glad You are doing well
Nice video!
Hello, looks yummy and easy to make. Can you provide recipe please? Thank you!
BRB, need to do this to every vegetable in my flat
Eric Kim is putting me onto the NYT yt channel :)
what can i use as a substitute for the fish sauce?
This is becoming a MARTINI video now 🤣🤣🤣. My producer is freaking out… 😅😂😂😂
Yummmmmm :D
Can you ferment this longer if you didn't necessarily want it to be a "quick" kimchi?
Omg, I have an old-ass apple lying around and I'm gonna try this tomorrow
Sounds like you are making a variety of Geot-jeol-ee. Good kimchi goes well with chicken noodle soup.
did you rinse the cucumbers after that heavy salting?
Anyone know where to find his old asmr videos?
다진마늘은 항상 준비되어 있지요ㅋㅋㅋ
I saw three crab brand fish sauce I knew it was gonna be good
He is soooo cute omg
any gochugaru replacement?
I did it with canalobe
YES! A Korean cooking Korean! This is how you do it Bon Ape whatever!
You know you want to use the knife slaping technique..
*CUCUMBER EVERYWHERE!*
Could have sworn it was spelled:
S L A P P I N G
Two "P's"?
Wiki, Websters and/or Oxford Dictionaries... none recognize that word, slaping. Perhaps your auto-correct or brain is/are getting old?
Perhaps you need to do a little less toking before you're joking and put it down forever indelled in time on such a Global platform called YT comments? 🤗😂🤗
Pop it in a ziplock or supermarket baggie before smashing . It’s easy to flip it and smash it from both sides that way.
Now, I want to know how he made that Martini.
What about the probiotic part?
I want that spoon!
Me too!
Same
We want to meet your mom! She sounds wonderful!
:-0 yummmmm I need to make this
Wonder what I could use instead of fish sauce tho hmm
Soy sauce. It doesn’t really taste as fishy as it smells though.
Tamsak host
Is there anyway to substitute the fish sauce so it is vegan?
The kojukaro container idea is great. We have dropped our bags a couple of times...not good.
Gochugaru is like Paprika, just better and with a little kick!
Gochugaru is nothing like paprika lol
@@bindaegari1660 We have a sweet Paprika Powder - quite similar Aroma..
Quimchi
💜💜💜💜😍😍😍😍😍💜💜💜💜
Of course each of us has the best mother in the world, but I’m calling mine and telling her that she has Korean competition...
i have a crush
There should be reusable gloves that u you can sanitize in the dishwasher by now, kitchen gadget world!
can i kimchi my dreams of timothy chalamet?