I love this video. I mean, I can watch a thousand white food tubers cut their cabbage up and sure, they're making kimchi I guess, but seeing it done this way in a more traditional manner and in a community environment is really what I think makes it very special.
Ah, the world of white food tubers and their cabbage-cutting adventures (you can cut it up with a knife when making "quick kimchi" but it always breaks my heart a little to see those beautiful leaves destroyed!)! But I'm glad you found our video to be a breath of fresh air with the traditional approach and community atmosphere. We like to spice things up (pun intended) and offer a different perspective on cooking!
I like this so much! It reminds me of Makdous. A Syrian fermented eggplant recipe. I remember my mom with my aunts and neighbours gathering with a 100 KG of eggplant or more and everyone is helping. And we also prepare it on the floor. Thank you for sharing this warm video.
Well this comment just made my day--my entire family literally just left to go home a few minutes ago. The last thing I heard out the window of their car was Liam yelling "see you later!!"
Wow, I'm blushing! Thank you for the lovely comment. I will make sure to let my family know that their tradition is officially "incredibly beautiful"! They'll be thrilled!
I could watch this forever, it reminds me of making tamales with my partner’s family for the first time. Cooking as a family is such a beautiful thing.
I've been making vegan kimchi for several years but now I am going to try your recipe and method. Beautiful! Even more beautiful because you made it as a family. YUM! And sooo good for you.
Oh this brings back childhood memory. The only time I saw 김장 making in Korea at my grandparent’s house where all the women came together and made huge vats of kimchis, several different kinds I recall…배추김치, 오이소배기, 보쌈김치 등등
I was crying watching this, reminded of my childhood in Seoul with my entire birth family gathered around outside in the backyard making kimchi together before packing them in kimchidoks to ferment. I miss them so much. Thank you for sharing your family's special day with us! Your vlog came at the right time; I am looking forward to making my next batch of kimchi this weekend with your fishy sauce recipe. Looks very yummy! 💗
you really do have to admire any culture that showcases the rich and labor intensive way that they love their foods. man, you just know it tastes as good as it looks.
I'm not Korean, but I briefly worked at a Korean restaurant several years ago. The main selling items were the boas, but I grew to love the cabbage kimchi. I love all things pickled and fermented anyways. Thanks for creating this wonderful video with your family! This year, I'm going to try my hand at making my own kimchi! ❤
this has always seemed like the ultimate goal since learning about it. i would just have to scale the recipe down even though i’ve seen the big bowls in the market and been like “that’s the biggest bowl i’ve ever seen…where would i put it” 😂❤
Happy New Year to you and your family xx I am so glad you made this video and to see all of your family joining in, outdoors. It's a great tradition and memory maker. I will be trying this as both myself and my daughter enjoy kimchi and we are as far from Korean as could be!
Thank you so much for your kind words! I'm glad you enjoyed the video and that you and your daughter are going to try making kimchi. It's always fun to try new recipes and create lasting memories with loved ones. Happy New Year to you and your family too!
That sauce bright red in the sun and the crunch at the end..chefs kiss❤ Also your nephew is soo cuteeee❤❤ I usually make kimchi in my garage when all my friends and family come over and tbh it is a bonding moment for all of us. Kimchi brings everybody together. Happy new year to Joanne and Anthony❤!
Thank you so much for your kind words! I'm glad you enjoyed the video and that you find the sauce and crunch so satisfying. It's wonderful to hear that making kimchi in your garage has become a special bonding moment for you and your loved ones. Kimchi truly has a way of bringing people together. Happy New Year to you too!
@@TheKoreanVegan it has been a bonding moment since i was a kid. Yes you are right. When is the new podcast channel coming soon Also cant wait for book no 2.!
Great video, Joanne! 🙂 I wasn’t sure if I was more excited to see the whole process of making Kimchi - from start to finish, or when I heard “너무 귀엽다” and totally understood what was said. 😆👍🏻🙌🏼 I love fermented foods & love having Kimchi, even with non-Korean foods. I’ve even tried it with Central American foods, like vegetarian (cheese) Salvadoran pupusas, and loved the combination! 😃👍🏻 I highly recommend it. 😌
I’m going to do Kimchi for the first time soon since it’s a staple thing I keep at home, simply because it’s my favorite thing to have with each meal ( and balance out my otherwise somewhat bland Swedish vegan diet. This was so helpful! Thank you for posting this.
I loved your video so much, thank you for sharing! I have been obsessed with Kim Cheeing, cuccumbers and green mango! I got so many tips from you, the 'fishy sauce' is a treasure! I can't wait to use it in my next batch! It has been great side $ for me as a senior and I have friends and neighbors hooked on it. I also sell it in a little bodega near me. I have a sure fire recipe and look forward to adding MORE fruit. I do use ginger and agave so the fruit will maybe take the place. I also learned from you the whole napa brining instead of pre chopping. Mahalo and Aloha from YUMMCHEE in Wailuku Maui!
i don't think I've ever even eaten kimchi before (there is sadly no world/asian market near me D:), but it seems like one of those foods that you can tell is incredibly delicious just from the sight of it. That gorgeous red color and amazing vegetable texture.... looks so good! I can't wait to graduate and move somewhere where I can get delicious korean food! I have your cookbook on display in my apartment cause its so goddamn beautiful lmao. Thanks for everything, you inspire me to get excited about cooking, your videos are so entertaining and help me when Im feeling low
I just recently discovered kimchi that is made with mustard greens. The UA-cam short I watched didn't give instructions on how to make it. But there were so many people describing it and even said it tasted "nutty." The person whose channel I saw the short on said he had leftover Kimchi paste and used it to make the mustard greens kimchi. I wanted to make it. I remembered you had made a video where you made kimchi. So I'm hoping that I can replicate this process and only switch out the cabbage for mustard greens. Thanks for sharing how you make kimchi. It's appreciated.
You're the coolest auntie on UA-cam, and are so insightful and well spoken. I really enjoy your videos, thank you so much for sharing this 💜 please keep creating and sharing!
Hi there! "pul" literally means "glue" :) It's what binds everything together. You make it by mixing sweet white rice flour with a little water, over very low heat. You mix mix mix until it turns into "glue"!
Being a vegan a good fishy sauce was always my limitation! Now I have yours to try. Thanks again and I loved the neighbourhood outside family showing your kimchi love.
Ahhhhhhhhhh! 🎉 Happy New Year 🎆🎇 this is the secret unlocked! I'm solo and I don't have the massive bowls, or the hamstring flexibility😅, but I'm gonna get this done!👀🤤
Just curious, were those hachiya persimmons? Asking because they didn’t look really really soft and if they're not then they're astringent, but maybe they were a different nonastringent variety? I always live discovering new varieties of persimmons, theyre my favorite fruit!! Or maybe the fruits were just softer than they appeared in the video.
Another great video! Soon as I started watching I broke out my store bought Kimchi to eat while watching 😂, my fav being the Jongga brand. I one day will be brave enough to try and make my own Kimchi and not do a dis serves to a wonderful culture and one of my favourite dishes
Haha, I love that you broke out your Kimchi while watching the video! You're definitely in the Kimchi spirit. Don't worry, making your own Kimchi is easier than it seems. Just remember, a little bit of courage and a lot of deliciousness is all you need!
@@TheKoreanVegan watching Kimchi being made, made me so hungry for it 😂. your words are always such an inspiration. It is my mission for 2024 to make my own. Can’t wait to see more of your videos in 2024! ❤️
What is the name of the fruit you cut after the apple? Never seen it i guess we don’t have it in my country 😅😅😅😅 just curious looks like what i use to see guen-geum cooking in jewel in the palace ❤
This was wonderful! Thanks for sharing. Finally got your book, had to make sure it's not the plagiarized one :) Not that i cook Korean food, but always loved kimchi and love the graphic novel "Cook Korean!". And i try to be vegan (most of the time). Would love to be part of Kimjang one day. Interesting that kimchi does not have to ferment submerged fully in liquid and lot of the salt gets washed off first? So when i buy kimchi in jar from store, is it fine that it does not have liquid covering all? Thanks! Cheers from Wisconsin.
Thank you for your suggestion! I will definitely take it into consideration and see how we can improve the readability of the text over the light colored cabbage.
I wanna make kimchi so bad. Its hard to find some of the ingredients such as the dashima powder and kombu. I've seen some people use potatoes instead of glutinous rice flour. What's your opinion on this?
You can find all of these ingredients on Amazon and have them delivered to your front door. The things you'll need to order are gochugaru, glutinous rice flour, dashima. Otherwise, a trip to your local Korean grocery store will also do the trick!! Everything else, you should be able to find at your local grocery store, including napa cabbage and daikon!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
Thanks for letting us be part of this video, brought back a lot of old memories of our childhood!!
As a Korean American vegetarian, I very much appreciate how you kept it authentic down to the details of not cutting through the beachu. Keep it up!
Haha, I'm glad my splittig skills impressed you! Thanks for watching and I hope you continue to enjoy my videos!
I love this video. I mean, I can watch a thousand white food tubers cut their cabbage up and sure, they're making kimchi I guess, but seeing it done this way in a more traditional manner and in a community environment is really what I think makes it very special.
Ah, the world of white food tubers and their cabbage-cutting adventures (you can cut it up with a knife when making "quick kimchi" but it always breaks my heart a little to see those beautiful leaves destroyed!)! But I'm glad you found our video to be a breath of fresh air with the traditional approach and community atmosphere. We like to spice things up (pun intended) and offer a different perspective on cooking!
I like this so much! It reminds me of Makdous. A Syrian fermented eggplant recipe. I remember my mom with my aunts and neighbours gathering with a 100 KG of eggplant or more and everyone is helping. And we also prepare it on the floor. Thank you for sharing this warm video.
I’ve never even had kimchi but this video makes my mouth water. I love fermented foods, I need to get my family together to give this a go!
That's awesome! Trying new foods with your family is always a great idea. I'm sure you'll have a blast making kimchi together.
I just felt the community and love of family in this video. I want kimchi so bad now !!!
This is wholesome and beautiful. This is family. Liam is going to have memories that are priceless ❤
Well this comment just made my day--my entire family literally just left to go home a few minutes ago. The last thing I heard out the window of their car was Liam yelling "see you later!!"
Wow!! This was an incredibly beautiful documentary of family tradition! Thank you for sharing!❤
Wow, I'm blushing! Thank you for the lovely comment. I will make sure to let my family know that their tradition is officially "incredibly beautiful"! They'll be thrilled!
@@TheKoreanVegan You're welcome and it's TRUE!🙂
I could watch this forever, it reminds me of making tamales with my partner’s family for the first time. Cooking as a family is such a beautiful thing.
I've been making vegan kimchi for several years but now I am going to try your recipe and method. Beautiful! Even more beautiful because you made it as a family. YUM! And sooo good for you.
As someone new to the kitchen … I can’t wait to get better so I can attempt this recipe :)
Ughh this is making me crave kimchi so much.
Oh this brings back childhood memory. The only time I saw 김장 making in Korea at my grandparent’s house where all the women came together and made huge vats of kimchis, several different kinds I recall…배추김치, 오이소배기, 보쌈김치 등등
I was crying watching this, reminded of my childhood in Seoul with my entire birth family gathered around outside in the backyard making kimchi together before packing them in kimchidoks to ferment. I miss them so much. Thank you for sharing your family's special day with us! Your vlog came at the right time; I am looking forward to making my next batch of kimchi this weekend with your fishy sauce recipe. Looks very yummy! 💗
you really do have to admire any culture that showcases the rich and labor intensive way that they love their foods. man, you just know it tastes as good as it looks.
I'm not Korean, but I briefly worked at a Korean restaurant several years ago. The main selling items were the boas, but I grew to love the cabbage kimchi. I love all things pickled and fermented anyways. Thanks for creating this wonderful video with your family! This year, I'm going to try my hand at making my own kimchi! ❤
nearly brought me to tears thinking about childhood years learning to cook chinese food with my grandma/mom❤
I love your story telling. It's so calming and traditional. Thank you!!
amazing 👍looks fun and delicious 😊
Im only a kid but i really like the korean vegan, i want to grow up to be like her:)
this has always seemed like the ultimate goal since learning about it. i would just have to scale the recipe down even though i’ve seen the big bowls in the market and been like “that’s the biggest bowl i’ve ever seen…where would i put it” 😂❤
Happy New Year to you and your family xx
I am so glad you made this video and to see all of your family joining in, outdoors. It's a great tradition and memory maker. I will be trying this as both myself and my daughter enjoy kimchi and we are as far from Korean as could be!
Thank you so much for your kind words! I'm glad you enjoyed the video and that you and your daughter are going to try making kimchi. It's always fun to try new recipes and create lasting memories with loved ones. Happy New Year to you and your family too!
That sauce bright red in the sun and the crunch at the end..chefs kiss❤
Also your nephew is soo cuteeee❤❤
I usually make kimchi in my garage when all my friends and family come over and tbh it is a bonding moment for all of us.
Kimchi brings everybody together.
Happy new year to Joanne and Anthony❤!
Thank you so much for your kind words! I'm glad you enjoyed the video and that you find the sauce and crunch so satisfying. It's wonderful to hear that making kimchi in your garage has become a special bonding moment for you and your loved ones. Kimchi truly has a way of bringing people together. Happy New Year to you too!
@@TheKoreanVegan it has been a bonding moment since i was a kid. Yes you are right. When is the new podcast channel coming soon
Also cant wait for book no 2.!
Thank you and Happy New Year to you too!
Great video, Joanne! 🙂
I wasn’t sure if I was more excited to see the whole process of making Kimchi - from start to finish, or when I heard “너무 귀엽다” and totally understood what was said. 😆👍🏻🙌🏼
I love fermented foods & love having Kimchi, even with non-Korean foods. I’ve even tried it with Central American foods, like vegetarian (cheese) Salvadoran pupusas, and loved the combination! 😃👍🏻
I highly recommend it. 😌
I’m going to do Kimchi for the first time soon since it’s a staple thing I keep at home, simply because it’s my favorite thing to have with each meal ( and balance out my otherwise somewhat bland Swedish vegan diet. This was so helpful! Thank you for posting this.
🤤 looks so delicious 😋
Thank you for sharing ❤
I'm glad you think it looks delicious! I hope you give it a try and enjoy it as much as I did.
Thank you have a great day. Happy New Years as well as Chinese New year in advance . God bless you and your family .
❤❤❤ So happy I found you 🎉
Happy new year🎉So excited to see your videos again
Thank you so much for your support! I'm thrilled to be back and can't wait to share more videos with you in the new year!
I loved your video so much, thank you for sharing! I have been obsessed with Kim Cheeing, cuccumbers and green mango! I got so many tips from you, the 'fishy sauce' is a treasure! I can't wait to use it in my next batch! It has been great side $ for me as a senior and I have friends and neighbors hooked on it. I also sell it in a little bodega near me. I have a sure fire recipe and look forward to adding MORE fruit. I do use ginger and agave so the fruit will maybe take the place. I also learned from you the whole napa brining instead of pre chopping. Mahalo and Aloha from YUMMCHEE in Wailuku Maui!
i don't think I've ever even eaten kimchi before (there is sadly no world/asian market near me D:), but it seems like one of those foods that you can tell is incredibly delicious just from the sight of it. That gorgeous red color and amazing vegetable texture.... looks so good! I can't wait to graduate and move somewhere where I can get delicious korean food! I have your cookbook on display in my apartment cause its so goddamn beautiful lmao. Thanks for everything, you inspire me to get excited about cooking, your videos are so entertaining and help me when Im feeling low
I just recently discovered kimchi that is made with mustard greens. The UA-cam short I watched didn't give instructions on how to make it. But there were so many people describing it and even said it tasted "nutty." The person whose channel I saw the short on said he had leftover Kimchi paste and used it to make the mustard greens kimchi. I wanted to make it. I remembered you had made a video where you made kimchi. So I'm hoping that I can replicate this process and only switch out the cabbage for mustard greens. Thanks for sharing how you make kimchi. It's appreciated.
I just finished my jar of vegan kimchi. Thank you for this ,can't wait to make
You're the coolest auntie on UA-cam, and are so insightful and well spoken. I really enjoy your videos, thank you so much for sharing this 💜 please keep creating and sharing!
Beautiful video. Thank you. Can you help me learn what Pul is? It is added at 9:22 for the saucing. Thank you
Hi there! "pul" literally means "glue" :) It's what binds everything together. You make it by mixing sweet white rice flour with a little water, over very low heat. You mix mix mix until it turns into "glue"!
Thank you so much! That makes sense and now I will give it a go this weekend!
Being a vegan a good fishy sauce was always my limitation! Now I have yours to try. Thanks again and I loved the neighbourhood outside family showing your kimchi love.
This is beautiful. I am gonna start making kimchi. Need this recipe.
Beautifully donee.. thank you
this looks so fun!! best holiday season everrrr
OMG, right?! It was seriously the best holiday season everrrr! So glad you liked it too!
Ahhhhhhhhhh! 🎉 Happy New Year 🎆🎇 this is the secret unlocked! I'm solo and I don't have the massive bowls, or the hamstring flexibility😅, but I'm gonna get this done!👀🤤
Who needs massive bowls and hamstring flexibility when you've got determination? You've got this!
Just curious, were those hachiya persimmons? Asking because they didn’t look really really soft and if they're not then they're astringent, but maybe they were a different nonastringent variety? I always live discovering new varieties of persimmons, theyre my favorite fruit!! Or maybe the fruits were just softer than they appeared in the video.
Another great video! Soon as I started watching I broke out my store bought Kimchi to eat while watching 😂, my fav being the Jongga brand. I one day will be brave enough to try and make my own Kimchi and not do a dis serves to a wonderful culture and one of my favourite dishes
Haha, I love that you broke out your Kimchi while watching the video! You're definitely in the Kimchi spirit. Don't worry, making your own Kimchi is easier than it seems. Just remember, a little bit of courage and a lot of deliciousness is all you need!
@@TheKoreanVegan watching Kimchi being made, made me so hungry for it 😂. your words are always such an inspiration. It is my mission for 2024 to make my own. Can’t wait to see more of your videos in 2024! ❤️
I would have been one of the neighbors that asked if I could help and have a jar? 😊
This made me cry ♥️♥️♥️
Yum!
What is the name of the fruit you cut after the apple? Never seen it i guess we don’t have it in my country 😅😅😅😅 just curious looks like what i use to see guen-geum cooking in jewel in the palace ❤
We included apple, Korean pear (round honey colored fruit) and persimmon (orange fruit that looks like mushy bell pepper) for our fruits!
This was wonderful! Thanks for sharing. Finally got your book, had to make sure it's not the plagiarized one :) Not that i cook Korean food, but always loved kimchi and love the graphic novel "Cook Korean!". And i try to be vegan (most of the time). Would love to be part of Kimjang one day. Interesting that kimchi does not have to ferment submerged fully in liquid and lot of the salt gets washed off first? So when i buy kimchi in jar from store, is it fine that it does not have liquid covering all? Thanks! Cheers from Wisconsin.
Thank you so much for sharing (once again) ❤ It's so fascinating and interesting to watch every time. What's the white thing called pul?
It is the “glue”-made with glutinous rice flour and water. ☺️
@@TheKoreanVegan Thank you 😊
S/o to Skokie Illinois!!!
Some people don’t put in rice flour or sugar and put in banana purée for the rice paste and apples, persimmons and Asian pears for the sugar. 😊
Another thing our family does is not add chili powder lol😅
i am off to eat kimchi now ....
I read kimjiang as Kimchi gang 🤣
My apologies for asking. But what is Pul. Did i miss it 😅
Rice paste. You probably already know 😂
@@sarajohnson6855 thank you
Please consider making the text yellow or some other bright color; therefore we can read over the light colored cabbage.
Thank you for your suggestion! I will definitely take it into consideration and see how we can improve the readability of the text over the light colored cabbage.
I wanna make kimchi so bad. Its hard to find some of the ingredients such as the dashima powder and kombu. I've seen some people use potatoes instead of glutinous rice flour. What's your opinion on this?
You can find all of these ingredients on Amazon and have them delivered to your front door. The things you'll need to order are gochugaru, glutinous rice flour, dashima. Otherwise, a trip to your local Korean grocery store will also do the trick!! Everything else, you should be able to find at your local grocery store, including napa cabbage and daikon!
why did this make me cry??
Me who has never tried kimchi: i sure do love not knowing the taste of the food im actively searching for
Haha, the anticipation is killing you, huh? Don't worry, once you try kimchi, you'll wonder why you didn't start searching for it sooner!
KOhchUkAru