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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 ------------------------------------------ VISIT NYT COOKING: https://cooking.nytimes.com/ SUBSCRIBE to NYT COOKING: https://nyti.ms/3FfKmfb A paid subscription gets you full access to our recipes, daily inspiration and a digital Recipe Box. YOUTUBE: https://bit.ly/2MrEFxh INSTAGRAM: http://bit.ly/2DqJMuD FACEBOOK: http://bit.ly/2MrTjEC TWITTER: http://bit.ly/2RZB6ng PINTEREST: http://bit.ly/2W44xng About NYT Cooking: All the food that’s fit to eat (yes, it’s an official New York Times production).