Why We Eat: Kimchi

Ji Hye Kim, and owner of Miss Kim in Ann Arbor, MI, is talking all about kimchi, maybe the most important meal in Korean cuisine. Ji Hye not only shares the centuries-old practice and cultural customs around preparing and taking in kimchi in Korea, however also demonstrates three special preparations of the meal– showing that kimchi is way more than simply fermented cabbage. It's spicy, it's textural, it's healthy … it lives!

Take a look at the here:

Gutjuri 겉절이 (Fresh Greens Kimchi):.

Kimjang Kimchi 김장김치 (Napa Cabbage Kimchi):.

Oi Sobaggi 오이소박이 (Cucumber Kimchi):.

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Why We Eat: Kimchi

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About the Author: Yvette Cook


  1. what a lovely summary of kimchi 🙂 thanks Ji Hye for such a lovely introduction of kimchi to the people who’s not familiar

  2. Definitely going to try to make kimchi now, it’s so cool to learn about this dish!

  3. 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

    1. The biggest thing my family did was pizza and kimchi. Idk why but it just works

    2. @Justin Han that combo is amazing been doing that for a few years. People like chili peppers on pizza so I feel it works great. And the little bite of acidity breaks through all the grease.

  4. 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

  5. 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 🔥🥬🔥

    1. Damn, love the extra insight. I’ve made kimchi before but never seen raw oysters in my research.

    2. @NorthS1deSold1er my mother used to make geotjeori with fresh oysters and prawns on the top of tiny alive shrimps she used for regular kimchi paste (yeah I know what you are thinking but by the time when they are ready to be used, most of them are no longer alive. This practice was passed down from those who weren’t fortunate enough to live in refrigeration technology era to guarantee food safety. Now it’s continuing tradition to guarantee food safety & taste. They are EXTRA sweet than dead for long one) to add additional umami, natural sweeteness and different textures. These fresh sashimi grades seafoods(oysters & prawns) are mostly only used for geotjeori or short term kimchi(you only ferment it for very short period like few days) because they get over ferment and funky too fast. Still safe to consume but it loses freshness and natural sweeteness of seafoods by then so it’s recommend to consume before oysters melt into the kimchi(at least that’s the case in my family). These seafood versions are mostly popular in South part of S.korea due to it’s geological reason but you can still get thess types of kimchi in Seoul because many people migrated from all states.
      I hope I’m making sense here. I’m half typing & half sleeping right now 🙈 lol

    3. Thank you Internet Kimchi Master 🙏 One day I’ll make my own Kimchi. I always find that it gets too sour after 2 weeks.

    4. @The Menagerie when you make kimchi, leave kimchi in cooler area of house. Usually after two days or so, there will be a little bubble developing. When you see that, move it to -0.8 ℃ to -1.3 ℃ refrigerator to continue fermentation. It takes roughly 2 weeks for kimchi to be fully fermented. Once it is getting closer to desirable fermentation stage( you will feel water down sparkling water like bubbles with refreshing sourness and everything else you will love about any pickled vegetables), slightly lower the temperature to slowing the fermentation process. It should not be lower than -1.8 ℃ or else it will start developing ice on the top. Slight slush of kimchi juice on the top is fine but once the cabbage froze, it will lose it’s crunch texture and it won’t be enjoyable after that (kinda like floppy and mushy pickles). These temperatures are just a guide line as depends on where you are at, it might require higher or lower temperature to manage kimchi but just understand the logic behind of it: warmer = faster fermentation & cooler = slower fermentation. This can be also applied to store bought one. If the kimchi you bought is locally made, it’s probably safer to assume it’s made in more traditional technique so it’s safer to just follow what I mention above. However, if it’s mass produced package kimchi from factories, higher chance it’s recipes are very different from traditional style due to it’s unavoidable ecosystem of factory made food: adding additives to force fermentation, flavour enhancers, preservatives, etc. Those factory ones are meant for consume as soon as possible. So don’t expect it to last long. And most of them won’t ferment nicely even if you want them to ferment longer. To add more, chopped kimchi ferment faster and less tastier than whole cabbage kimchi. So if you want your Kimchi to last longer, try to get whole unchopped kimchi and take whatever you can eat at a time to keep the fermentation process smoothly. And less opening of lid is better for fermentation process as well. And when your Kimchi is heading to fairly sour stage, use it for kimchi stir fried rice or kimchi jjigae(there are tons of recipes online). These foods are perfect to balance out sourness of kimchi. Hope these helps !

    5. @kakuella Wow, thank you so much! That explains a lot. I did have kimchi from the store and everything you said was spot on. Appreciate you taking the time to explain 🙏

  6. 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.

  7. Learned how to make Kimchi and got a history lesson at the same time. More Ji Hye Kim please 🤍 her!

  8. I’ve never tastes it before,it looks very fresh do the ingredients give it the flavor to bring out the tastes.

  9. 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.

  10. Hey, this is so fun! I loved this Kimchi recipe, it’s such a unique and flavorful way to eat Korean food.

  11. 🤤👍👍👍 I found this wonderful thing called Kimchi at a friends house way back when I was in Jr. High school back in 1968 at his house for a dinner. I was introduced to a lot of new dishes, that I cannot remember there names. but Loved everything. But there was something I had keep going back for more and more, his grandma had asked me do I know what I am eating? No but this is really good. I was in love with Kimchi from that day one. And funny I still call him up to ask. Has your mom mad Kimchi yet, I will be over for my 4 jars. Yes I can get kimchi at the market, or go into Flushing Queens Korean market. It’s good but my friends Mom makes it so so good. Nothing taste like hers. Mmmmm mmm good. 🙂

  12. I found you by accident! What a great find. I fell in love with kimchi in 1976 on my first tour in South Korea. In 1995 I introduced my future wife to it and she fell in love with it. Sometimes I get a craving for it and have to visit the grocery store.🤷🏼‍♂️ I can take down half the jar before I’m satisfied.

    I love watching cooks/chefs use there hands when they prep. It means they’re putting love into the whatever they are making. My grandmother cooked for a living and was my first cooking instructor and my wife does not mind when I get into the kitchen.👍🏼👍🏽

  13. 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.

  14. This was fascinating and so heartwarming to watch. Thank you for sharing your love of kimchi!

  15. Recently united with my Korean relatives. I’m eating more of this now, and there’s even options for vegans like myself.

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