Why We Eat: Kimchi
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Date: 2022-11-07
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Comments and reviews: 11
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Well. usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.
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Well. usage of Napa cabbage in kimchi is pretty much recent invention. Most of kimchi before Napa cabbage was based on radishes or herbs and weeds growing on the field. Napa cabbage kimchi did not even show up until 19th century and only was popularized during Japanese occupation. Even then it was considered rich people's food, so most of Koreans had radish kimchi instead. Because Koreans back in the day thought eating napa cabbage kimchi meant being rich, (or showed that they are rich to others) napa cabbage got more popular than other kimchi types when a specially cultivated napa cabbage started to grow well on Korean soil. This is why everyone think of napa cabbage kimchi when someone say kimchi. Actual kimchi with history and tradition is the radish ones. I mean, even the cucumber one is older than napa cabbage one.
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kakuella
For those who are new to kimchi, this chef's first two kimchies are fairly traditional style (except celery heads. I dunno any Korean grandma who use that for kimchi in s. korea(yet. Last geotjeori (geot: exterior + jeori: salt down/pickle = lightly (quick) salt down / pickled vegetables) is quite fusion style. Normally it's made with napa cabbage but the idea is still the same: quick salad version of kimchi (no fermentation. As long as you use usual kimchi paste on any vegetables or crunch fruits of your choice, it will come out as a nice bold yet refreshing geotjeori. Hope these informations help you with understanding a bit more about kimchi
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For those who are new to kimchi, this chef's first two kimchies are fairly traditional style (except celery heads. I dunno any Korean grandma who use that for kimchi in s. korea(yet. Last geotjeori (geot: exterior + jeori: salt down/pickle = lightly (quick) salt down / pickled vegetables) is quite fusion style. Normally it's made with napa cabbage but the idea is still the same: quick salad version of kimchi (no fermentation. As long as you use usual kimchi paste on any vegetables or crunch fruits of your choice, it will come out as a nice bold yet refreshing geotjeori. Hope these informations help you with understanding a bit more about kimchi
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xchorro
i love and appreciate kimchi so much. because of masngchi i ve always just loved it and the idea and tradition and culture of kimchi. i m deeply saddened though bcuz the first time i had it i wasn t a huge fan of the taste but was so determined to grow to love it. i still use it in a lot of dishes but i m striving to love it by itself
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i love and appreciate kimchi so much. because of masngchi i ve always just loved it and the idea and tradition and culture of kimchi. i m deeply saddened though bcuz the first time i had it i wasn t a huge fan of the taste but was so determined to grow to love it. i still use it in a lot of dishes but i m striving to love it by itself
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Dee
Today, South Korea is a world leader in automobiles and electronics. But 60 years ago, S Korea was like a 3rd world country.
Kimchi is fermented vegetables that can be stored for long periods, and without refrigeration. That is why it was popular in Korea, back when they had a small economy and people had low incomes.
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Today, South Korea is a world leader in automobiles and electronics. But 60 years ago, S Korea was like a 3rd world country.
Kimchi is fermented vegetables that can be stored for long periods, and without refrigeration. That is why it was popular in Korea, back when they had a small economy and people had low incomes.
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Brian
I have made several batches of kimchi and never a good one. That being said, I have one in my fridge made of dandelion leaves that is two years old. So maybe Anyway, thanks for reigniting my vigor for kimchi! A beautiful and informative video to be sure.
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I have made several batches of kimchi and never a good one. That being said, I have one in my fridge made of dandelion leaves that is two years old. So maybe Anyway, thanks for reigniting my vigor for kimchi! A beautiful and informative video to be sure.
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nejo4664
Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
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Kimchi is delicious. I like the spices and seasonings used to add another depth of umami flavor bomb in the fermented pickled napa cabbage. I can eat a lot of kimchi alongside the grilled meats in Korean bbq.
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leep ess
Kimchi and spaghetti is so good or just grilled kimchi with 1tsp of sesame oil first and mix and 1tsp of soy on the rice is my go to snack. and now I'm hungry
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Kimchi and spaghetti is so good or just grilled kimchi with 1tsp of sesame oil first and mix and 1tsp of soy on the rice is my go to snack. and now I'm hungry
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Erika
I'm surprised they didn't show the process of dressing each cabbage leaf. it's done there in her final product, but they just didn't show it in this video
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I'm surprised they didn't show the process of dressing each cabbage leaf. it's done there in her final product, but they just didn't show it in this video
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Dan
The best part is when you hover around abd watch mom/aunts/aunties/friends make kimchi and they give you a piece to taste. One of my fondest memories.
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The best part is when you hover around abd watch mom/aunts/aunties/friends make kimchi and they give you a piece to taste. One of my fondest memories.
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John
I grew up in an Korean-American Family and let me tell you that we almost ate kimchi and rice with every meal, with even spaghetti
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I grew up in an Korean-American Family and let me tell you that we almost ate kimchi and rice with every meal, with even spaghetti
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jeong
what a lovely summary of kimchi: ) thanks Ji Hye for such a lovely introduction of kimchi to the people who's not familiar
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what a lovely summary of kimchi: ) thanks Ji Hye for such a lovely introduction of kimchi to the people who's not familiar
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