How to make Korean White Kimchi
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- čas přidán 11. 01. 2016
- Find recipes and the full series at: www.ciaprochef.com/wca/
Kimchi is Korea’s national dish and there are more than 180 regional varieties. Jia Choi, professor of Korean food studies and C.E.O. of Ongo Food Communications and O’ngo Food Tours, takes us to Bong-Woori, where Kimchi Master Chef Lee Ha Yeon shows us how to make three types of kimchi. She starts by showing us traditional white kimchi.
![You can LITERALLY eat this ALL DAY! White KIMCHI: TRADITIONAL &🌱 VEGAN KIMCHI Recipes [백김치]](http://i.ytimg.com/vi/qShpfn1p3ZM/mqdefault.jpg)
Wonderful video...I love Kimchi...my Korean students would bring me Kimchi...now I make it myself...great historical aspect to this video...thank you!!!
Really enjoyed this video! Thank you!
Very interesting and informative. I really enjoyed this. Thank you
Excellent video, thank you for sharing and greetings from Mexico! :)
Great, love korea.
Beautiful video. Very well done and enjoyable.
Ryan Zetzmann
Beautiful calm setup outdoor kitchen 👍👍👍
Wonderful video thanks for the translation
Much respect !!!
So nice so healthy
Great video!
I just learnt that there is white kimchi today.
Wow!!!
This was so interesting and inspiring.
Thank you!
Loved the video & step by step instruction. I love Kimchi of all variety, I been trying to teach my family about the goodness of fermented foods but Kimchi being the easiest & most economical & ingredients very easy to find. I do alternate ingredients to stave off the boredom of the same thing over & over again lol I do like the red version quite a bit because it is very versatile but I also take half the batch I make once fermented about 3 weeks in fridge & 5-7 days on counter to achieve the sour I like & place this into a food processor & process this till it is very velvety to make the Kimchi cause so I can add this to Ramen or Soba noodle or even sandwich's & wraps but is excellent as a sauce over grilled meats which I LOVE. I think the White version would be even more delicious by adding fresh Horseradish root for a different kind of heat or spiciness. Wonderful Video thanks :)
What a beautiful setting and a very informative video. Are these bowls the standard used in Korea? I would love one! Thank you.
U got a new subscriber from India
She's not playing ANY games with that knife work!
Having the translator talk over the chef was a bit distracting... I would much rather have preferred the chef just talk while preparing the food and have subtitles instead.
If I'd sit on the floor and make food like this, my back would cry. 😬
Love vegan spicy and white kimchi so much , just made 10 jars of white ones.
Did you just leave out the fish sauce? :) Did you follow this chef's recipe, sans the fish sauce? Where did you find that written recipe? Thanks in adv if you can reply :) :)
Jojo Jo I've left out the fish sauce for my spicy kimchi I made at home. Tastes the same if not better! I recommend it :) have a good one
Has anyone been able to view the written recipe on the website that's listed in the information box above??? I searched "Korean White Kimchi" but nothing comes up.
Jojo Jo maangchi
Can I replace walnuts for the chestnuts ?
corkscrewakia there are no nuts or tree chestnuts, its water chestnuts which after peeled are white, round with pear like texture, but not sweet. Just crunchy and watery goodness! They are in cans already sliced in US.
😘😘😘😘😘😘😘😘😘😘😘😘
I have serious pottery envy.
Interesting to watch but not detailed enough for anyone to really follow.
Jina Choi, Thanks but I would appreciate it if you have done this video with some preparation to translate Korean into English correctly. I feel a lot of ingredients and the speaking of your English is lacking. Hope this is constructive feedback for you. Thanks again.
i need to meet a hot korean boi and move to korea :D
Brine not broth...
Bravo!
How does this Jia person not know correct terminology of Korean ingredients. Daikon is Japanese. Korean radish is mu and it is a distinct variety differing in shape and flavor. The Korean pear is a distinct variety. You shouldn't call it Asian pear.
Bravo!!!!!! Yea, and she was kinda rude to the chef.
I agree but she's probably doing that for the viewers since mu is not a well known term. Perhaps she should have explained the similarity or the definition of the word, mu. And totally agree, the Korean pear is very much sweeter with a thicker skin than Asian pears.
fattymoko It's not just one or two terms. She very clearly does not know the correct terminology and does not have the requisite knowledge base to navigate the intricacies of distinctions. This video is about Korean cuisine and interested viewers know the difference. Knowing basic Korean food terms like dwenjang instead of miso, mu instead of daikon or at least the English terms instead of Japanese terms should be minimally expected.
Actually Daikon is the English adaptation for the variety of winter oilseed radishes that dominate Asia. Daikon is the English term for the Asian white radish. Sub varieties might have their own names, but generally, the big, white radish is just referred to as daikon in English.
Omg. The knife skills are giving me a panic attack. Please don't cut yourself. Yikes