Скачать или смотреть Tongyeong Lee Soon-ja's Mother's Kimjang Kimchi [From Mom's Mom #60]

#kimjang #kimchi

Because Tongyeong is located in the south, kimchi is said to be made later than other regions.
Typically, kimchi is made from late December to early January, but this time, I made it over two nights and three days in late December.

Kimjang is incredibly labor-intensive and requires a lot of work.

That's probably why I'm making less and less kimchi.
My mother's kimchi, which used to be a staple on our tables all winter, has now become something we buy and eat.

The most delicious kimchi was "our family kimchi." Every household's kimchi tasted different, and the familiar flavor of my mother's preparation was probably the best for me. The pride we all shared in kimchi now feels like a distant memory.

The kimchi I made this time is a variation of the traditional method passed down from my mother's mother, with honey added by my mother and persimmons added by her daughter.

Kimchi making methods vary from region to region and from household to household. And our mothers are all kimchi experts.
For this kimchi, it would be nice to see how Lee Sun-ja's mother from Tongyeong makes kimchi like that.

Tongyeong said to be in the southern region, so it is said that kimchi is made later than other regions.
It is usually said to be soaked from the end of December to the beginning of January, but this time, it was soaked for two nights and three days at the end of December.

Making kimchi takes a lot of work and has a lot of work to do.
That's why they don't make kimchi more and more.
My mother, who was in charge of our table all winter, is now almost like a food we buy and eat

The most delicious kimchi was "Kimchi at my place." Each restaurant had a different taste, and the familiar taste your mother had probably tasted the best to her. The kimchi pride that everyone had seems like a story from the distant past.

This time, I made kimchi that has changed little by little according to the changes of the times, including honey added by Lee Soon-ja's mother and red ginseng added by her daughter to the traditional method from her mother.

Each region and each house has different ways of making kimchi. And my mothers are all kimchi experts.
I think it would be good to think that Lee Soon-ja's mother in Tongyeong makes kimchi like that.