How to Make Kimchi | Eric Kim | NYT Cooking

Kimchi is the national dish of South Korea and traditionally prepared at a kimjang, the communal act of making and sharing kimchi. Kimjang allows Koreans of the diaspora to keep the tradition alive and invites everyone to join. Follow along as Eric Kim makes three of his kimchi recipes and then reflects with Susan Kim, Kay Chun and Darun Kwak about what kimchi means to them over a bowl of Baek Kimchi Jjigae.

Get the recipes:
Kimchi: https://nyti.ms/3smJw8K
Baek Kimchi (White Kimchi): https://nyti.ms/3gBhljY
Tongbaechu Kimchi (Whole Napa Cabbage Kimchi): https://nyti.ms/3N0yMGE
Baek Kimchi Jjigae (White Kimchi Stew): https://nyti.ms/3TSiMIU

0:00 - 0:35: Intro
0:35 - 1:20: Three basic steps of kimchi
1:20 - 2:33: What is kimjang?
2:33 - 3:46: Cutting and prepping the cabbage
3:46 - 4:41: Regular kimchi
4:41 - 9:53: Making the sauces
9:53 - 11:21: Tossing and jarring
11:21 - 11:47: Baek kimchi
11:47 - 13:01: Tongbaechu kimchi
13:01 - 13:54: Kimchi variations and fermentation
13:54 - END: Talking kimjang and sharing kimchi jjigae


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