Kimchi (ft. Roy Choi) | Basics with Babish

[@babishculinaryuniverse]

Roy has been working to feed those in need, give jobs to his team, and keep people safe during quarantine - please donate to Kogi here: kogibbq.com - $2,000 of the profits from today’s episode will be donated to Roy’s food truck movement!

[@joeworkman2784]

Humble Babish 😚

[@markdarragh6620]

Done. Thanks for sharing this!

[@annaqtjoey]

That cabbage is not properly salted. It's proper stiff when you were applying the sauce. Also, its interesting that you didn't add the shrimp paste (I can't remember the Korean name of it) and pears/apples in the sauce.

[@cherishireland9194]

He's amazing. I know so many like myself are jobless right now and hard times are a reality for so many ppl before and during this pandemic. My heart goes out to him and his efforts.

[@cyboopinator]

h

[@itsthevoiceman]

As someone who is formerly homeless in LA, I gotta thank Roy Choi and everyone else who help out the folks in Skid Row. It's a rough situation, and the folks passing out food made things feel more normal. And normal is really necessary for the homeless.

[@JarlBalgruff_]

Hope you're doing better now man

[@KingHalbatorix]

I've been to LA, I feel like being homeless there is on par with being cold in Alaska

[@itsthevoiceman]

@@JarlBalgruff_ - it could be better, but it's far and away better than when I was on the streets. Thanks =)

[@JarlBalgruff_]

@@itsthevoiceman good to know 😊

[@RickyRegal.]

Im an Australian citizen and I've been to LA and my god there are alot of homeless people including in New York it's so different here in Australia you rarely see homeless I think I've only seen one homeless man here that I know of, and it was winter when I visited so all the homeless were sleeping inside the airport.

[@Me-zu2nv]

The fact you didn't release a series called 'Collabish' with all these features is disappointing

[@buphonia]

You sir need to go up

[@ffwast]

"collaborating with babish"

[@SpiteOSRS]

@@ffwast No that's awful. What OP said was way better.

[@beidero]

@@ffwast Collabish with Babish as a ring too it though

[@48956l]

It’s always a b word with Babish so idk maybe bitches with babish? Either way he doesn’t do puns in his names

[@xXsILeNtHaShXx]

As a former employee of one of Roy's ventures, I can attest to his craftiness and innovations in the kitchen. Definitely a leader of the true school. Bringing street culture into the kitchen and vice versa. Hats off to you Babish x Roy!

[@alvisyahrin2276]

What happens when you mix a ghost pepper sauce,a trinidad pepper sauce, and a carolina reaper sauce and use it with wings

[@matheff71]

@@alvisyahrin2276 You get a sauce with ghost pepper, trinidad pepper sauce and a carolina reaper instead. But at this point, I'd call it a weapon, not a sauce.

[@alvisyahrin2276]

@@matheff71 or you could say its a poison

[@정세원-c4x]

Im korean and in korea we actually have refrigerator only for kimchi

[@wowwow-xp9sk]

Based

[@kierrakim4761]

Lol same I have a full fridge of Kimchi

[@QUARTERMASTEREMI6]

Hah! Quite true!

[@gamesyes9352]

Im told koreans dont actually use it for kimchi and use it as a conventional fridge but thats cool that kimchi got its own fridge :O

[@이예은-c3w]

와 한국인 찾았다

[@jeankim91]

if you want to try the non-carpool lane route, maangchi's kimchi is seriously the best

[@Namite0001]

Love maangchi

[@jennifermartin7468]

I love her!!

[@M377ow]

Her spicy cucumber salad is bomb and easy banchan

[@gilmoresgloriouswood5255]

Can confirm.

[@Hexsyn]

I can 2nd that

[@terenceangelo8714]

Joshua Weissman: "I feel a disturbance in the force. As if millions were making sourdough and were suddenly silenced."

[@Snaresandcymbals]

You've won today sir.

[@DitzyDollie22]

im so glad i wasnt the only one to think of him

[@esdrasvincent5184]

as a babish and star wars fan, this comment is perfect

[@Voller84]

@@SimonWoodburyForget be careful where you put your hands afterwards!

[@travistotle]

Is anyone else curious how Squarespace is able to turn a profit when they're busy sponsoring EVERY SINGLE website and podcast on planet Earth??

[@jaivardhangulati9668]

I think they work on a commission basis so like if you choose babish’s code and you get 20% discount babish gets 20% commission but i may be wrong feel free to correct me

[@jeghaterdegforfaen]

@@jaivardhangulati9668 You're saying that Squarespace doesn't actually pay the content creators unless someone uses their promo code? I think they should at least get a small amount from featuring the website in the first place. However, the commission could potentially be very profitable.

[@ambrospike2]

I think it's very likely they pay KZbinrs up front

[@TheRedReid]

The prices on Squarespace are obscene. I'm a web developer. I can get a basic HTML website up and running for as little as $1 for a YEAR of service ($1 for the domain, free server hosting through free tier of Amazon AWS, Heroku, or a comparable service). For comparison, Squarespace's cheapest option is $12 a MONTH. Granted someone who has no knowledge about web development isn't going to be able to do everything on their own for $1, but there are other companies that do what Squarespace does better and cheaper.

[@johnny0000000000000]

you're talking / posting about squarespace, aintcha? seems like it's working...

[@TheMrBadua]

Last time I was this early the Kimchi was still cabbage.

[@someoneinparticular]

Nice one

[@pencilgaming1233]

MY C A B B A G E S

[@promark8652]

Lmao

[@PeaToeFreeToe]

Ahhh you cheeky bastard. 👍

[@noneno1579]

Last time I was this early the cabbage merchant from ATLA was giving me the cabbages that I paid for

[@pikachu-ou2fl]

If you have the space and time I really recommend cutting the cabbage in half instead of quarters. It definitely more difficult but cutting in half will give it a better and a deeper flavor and it can ferment longer without going too sour. Also instead of sugar I really recommend either apples or Asian pears as it gives more of a fresh taste. Finally salted baby shrimp is a must in traditional Kimchi, don't worry you wont taste any weird fishy taste rather it is great at seasoning the kimchi. Either way Kimchi is a great little project because you don't need to follow certain rules. Every family has different recipes and styles of kimchi but its always a great healthy addition to your fridge. Also remember you can make kimchi with spring onions, radish and other thing that aren't nappa cabbage so it's great to experiment. In conclusion, I am very Korean and I hope you can enjoy good kimchi at home during this pandemic.

[@bhavika.prajapati]

I've seen people even use plum extract or orange juice. You can coat chillis, chives or carrots etc. Kimchi really has no boundaries!

[@vaniaanindita7015]

when I saw this recipe I wonder how itll taste like because he didnt use fermented shrimp paste, which I always found in other traditional recipes. Has anyone made his recipe and compare it with ones using shrimp paste? Is there any difference?

[@VidarrKerr]

I use shrimp too and also pineapple (not sugar). Some traditional fish sauces use pineapple, so it is still traditional at heart. Added sugar, i.e. refined sugar, is poison.

[@chrisblanc663]

I’ve been going down the kimchi rabbit hole the last couple days. At first I was trying to follow the recipe exactly. Then started to realize there are as many ways to make kimchi as there are kimchi makers, and it’s not only ok to experiment, but encouraged. This is a great past time. I’m past the pandemic times, but a fun healthy hobby is always appreciated.

[@cocktailonion696]

Broke: Sourdough Woke: Sauerkraut Bespoke: Kimchi

[@franciscodetonne4797]

"Broke" should be pickle me think 🤣

[@desk-kun]

@@franciscodetonne4797 store bought pickles, artisan pickles are woke

[@docrobust]

Hotel: Trivago

[@shaaka]

Oh my my my...

[@shaaka]

@Her Name get in the ice box and chill.

[@shaylagalvan757]

What it says: “Babish making kimchi with Roy Choi” What it is: “Babish making kimchi while fangirling over Roy Choi”

[@thegreatskinkpriest8104]

Me: hmm I’ve never had kimchi I wonder if I’d like it Andrew: fifteen cloves of garlic Me: I love it

[@accidentalfrenchfries]

My grandma held a HUGE kimchi-making day and I was in charge of the onions and radishes (there were like 20 lbs of each) and my hands smelled like them for a week after.

[@mariaj3263]

my job was peeling garlic and ginger!

[@MrHaeHyun]

my job was taster...

[@jbarnard2000]

Plz do a basic episode on the white cake: explaining the difference between sponge cake, chiffon cake, genoise sponge and any other white cake.

[@zaidmadi318]

Pound cake

[@vincentvonn]

@@zaidmadi318 👀

[@recoil53]

That's a lot of stuff, each one could really be it's own show. Or break it down by types.

[@gigacooler]

do i hear a claire saffitz collab?

[@memelescream4796]

what is the difference? isnt it all just texture

[@TheRealGuywithoutaMustache]

I've personally never tried kimchi, but after watching this, I am convinced and I'll definitely give it a chance.

[@Lord_Unicorn]

It will taste good XD

[@mugflub]

It’s really good

[@yunahnam]

if it's your first try, especially with fermented food, I recommend trying kimchi based foods like kimchi fried rice, kimchi stew (jjigae) or kimchi pancakes (jeon). cooking kimchi knocks out a bit of the funk and it may help ease you into the experience. :D

[@echoi7119]

I'm Korean but absolutely hate raw Kimchi. It's really not for anyone, especially not for people who can't tolerate fermented foods.

[@mythydamashii9978]

@@yunahnam omg so koreans do taste the funkiness of their food? (no offense) ok thank you for the advice ill handle it now

[@samarthsrinivasa1027]

Babish: this is a family show Tur-tur-key-key has entered the chat

[@BloodyVulnona]

We dont talk about that

[@mason5069]

Moritz Hegeler ooh 53 seconds ago haha

[@christianvillarreal4389]

Tur Tur 🔑 🔑

[@nappxpi]

Tur-tur-key-key:Am I a joke to you?

[@avoidedbark2905]

Silence casual

[@denniskang9591]

As a Korean, this brings back memories of huge buckets that we used to make huge batches of kimchi. Most non-Koreans do not know the amazing result of kimchi that has been properly fermented for a long time. Thanks for bringing back some good memories Babish :)

[@WildUncomfort]

At my house we have been making kimchi for the last two years mainly for myself

[@denniskang9591]

@@WildUncomfort as a tip in case you dont do it, leave the cabbage in the salt water for longer than babish did, like overnight

[@Someone-sp7cp]

So I guess these memories are fermanted as much as the kimchi. OvO

[@PB-tr5ze]

I have a friend who's dad was stationed in Korea and his family fell in love with Korean food and he loves making Kimchee. At his last birthday half the food was Korean the other half was Portuguese.

[@osonhouston]

@@PB-tr5ze I was stationed in Korea, it's a beautiful country with beautiful people and delicious food.

[@DonutOperator]

Bro oh heck yeah! Thank you!

[@osknight]

I can imagine you eating kimchi and turning your mustache red lmao. Love your content donut

[@PHNTMHIVE]

donut do u remember lex

[@juntingiee2602]

you should try making donuts as your 2M subs celebration

[@1up_heath804]

Kimchi white rice fried egg and a little soy sauce. Soooo good!

[@jimtailor1269]

Garrett what are you doing here? I didn't know you were into cooking.

[@valdeaunia]

Did my own kimchi and mixed everything without wearing gloves. Turns out worst idea ever. My hands were stinging for about half an hour

[@kierrakim4761]

Yeah and your hands would stink for ages lol

[@angelomendoza6666]

And you can’t touch your face, but I guess that’s good for coronavirus XD

[@alwaysbest94]

We wear rubber gloves...why you do that

[@angelomendoza6666]

yepyupyop I respect that. In fact instead of making it, I just support local Korean stores by buying their kimchi instead👌

[@valdeaunia]

@@alwaysbest94 Funnily enough as I was waiting for my cabbage to brine, I went out to the store to get gloves and some fermented shrimp and spring onions to add to my kimchi. As I was about to mix, I realized I forgot to buy the gloves lol

[@gokucrazy22]

I'm glad you're jumping into kimchi and pulled Roy Choi to join you! A quick tip I learned from my mom, the biggest thing to remember is that air is your enemy. Air affects the anaerobic fermentation process causing not only an off taste to the kimchi, but also can cause mold growth (the acidity from proper fermentation is what prevents mold and things like that). Its why you want to cram everything into the jar, putting in sauce to fill the gaps, and ensuring every inch of the kimchi is covered. It reduces air and ensures that the salty brine can encourage growth of the right bacteria. Also, its traditional, especially in the areas by the ocean, to put in seafood. Most will use saewoo jeot which is a brined tiny shrimp, but in some areas, they will use raw oyster, etc. It gives an almost sweet refreshing umami flavor to the kimchi.

[@martinfanatic532]

exactly, which is why Roy had him tap out all the air. He probably should have explained why it's such a critical step.

[@recoil53]

Since the theory is the same - that's why sauerkraut and pickles often have a weight on top, to keep it all submerged.

[@BloodSprite-tan]

is there anything to worry about when you're adding seafood? that sounds like it could go majorly wrong if you don't do it properly and what do you do with the raw oyster after it's fermented?

[@user-pe2my3gm1o]

@@BloodSprite-tan If you put raw oyster in kimchi, you can only eat it for a short while and then it disappears. I guess it's too salty for oysters to last? And I heard that the saltiness prevents those seafood from going bad.

[@durchschnitte]

me, a Korean who learned it from her gran: ooooh boy, let's see where this goes. (It's like watching a loved child put their hands on the stove. It's gonna be painful but they gotta learn.) You basically made geotjori, a light, easy, quick version of kimchi that you can start eating right away without fermentation. What I am missing here to call it decent kimchi is porridge, raddish, pear or apple, salted shrimp, and a looot more soaking of the cabbage. It was so crispy, omg, the leafs need to be flexible. Also you need get in there up to your elbows to push the marinade in all the cravaces to give it that "hand taste". Not a kimchi session without the stained hands/gloves. But hey, it's a good start for someone not having their Korean ancestors whispering kitchen secrets in your ear :)

[@dhseo9379]

Yes Geotjeori(겉절이) is so good. Mmhm I actually don't like fermented kimchi that much, but Geotjeori is delicious. It's like salad, but with a little kick. Foreigners who would like to try Kimchi for the first time, this version would be quite good to start with.

[@thesupergreenjudy]

Porridge?

[@dhseo9379]

@@thesupergreenjudy idk about other households, but we put like... Something like a potato thingy??? That's sticky and gooey. Sorry for the bad explanation haha

[@durchschnitte]

@@thesupergreenjudy Yup. You usually add some kind off rice porridge, either from leftover rice or from rice flour and water. Sometimes even potato is used for a lighter summer kimchi. But you want a starchy base for the marinade, so it doesn't slide off the cabbage as it gets more watery and I guess it also helps with fermentation overall taste.

[@xxLadyMystraxx]

I was thinking the same thing! That cabbage either needed a lot more salt in the water, or a lot more time. My Mom would have been mad that he cut the whole cabbage with a knife. She only cut the very hard portion, then rips it by hand. All of the extras, I don't know what to call them, are missing. It's only the spices. It isn't even thick enough to call a paste.

[@luckysmokerings666]

I genuinely don't know why people think kimchi is intimidating. I taught myself because heritage but I also had no one to teach me because family is complicated. Figured it out thanks to the internet and now I regularly make giant jars full of kimchi and it's 1000000000x better than the stuff you get at a regular grocery store.

[@Nightriser271828]

Hey, you and me both. My mom never had the patience to teach me how to cook and rarely used the Korean terms, so I've had to do guesswork and research. One funny story is when I moved away and made some Korean friends. They invited me and my infant son over for lunch, offering Korean food. They kept talking about miyeokguk and asked if my mom made it for me when my son was born. When I said a confused "I don't think so...?", they looked positively scandalised! I asked what it was made of, and when they described it, I realized that my mom just called it seaweed soup. They laughed when I explained. Anyway, yeah, making my own is better than store-bought, but only because store-bought is so pitiful. I'm still trying to make mine actually good.

[@chaeminkim5914]

North style Kimchi: noo! You shouldn't use too much spices! South style Kimchi: hehe salted fish goes *SPLASH*

[@framesofscreen]

Chaemin kim true heh

[@jeremiebrogniez9411]

North South Korea or North Korea?

[@chaeminkim5914]

@@jeremiebrogniez9411 south, since i don't think there will be any south style kimchi in north... it's too cold for that.

[@이승헌-i5s]

@@jeremiebrogniez9411 whats north south korea lol

[@jeremiebrogniez9411]

ᄋᄉᄒ The north of South Korea

[@samjasek1755]

Brad Leone’s crying somewhere knowing Babish did a fermentation episode without him

[@elenabjxrn]

But in fairness it’s probably more appropriate to make a Korean staple food with guidance from a Korean-American chef. I love Brad Leone, but I’m really happy to see Roy on this episode. ☺️

[@NAJALU]

@@elenabjxrn Brad's recipe is also a bit different. Would like to hear a Korean's thoughts on his approach vs traditional methods. Although Roy Choi mentioned that his own recipe isn't traditional. I have made Brad's Kimchi several times and am a big fan. It does smell out the house something awful though.

[@dpchiko17]

Speaking of him what has he been doing since BA is fucking up?

[@ryderkeefer7528]

@@dpchiko17 He definitely snuck back into the test kitchen by now to check on the fermentation station *toot toot*

[@hankyul33]

@@NAJALU I make very authentic kimchi with my mother and grandmother, where the recipe has been passed down for generations. I think Roy's version looks pretty good but its twice as easy as traditional kimchi and has way less ingredients than what traditional kimchi has, such as 갓, shrimp(새우젓), etc. Roy's looks pretty good and simple, good modern take on kimchi but Brad's kimchi is an abomination.

[@seanimationsyt2220]

Babish: bashes sourdough *angry Joshua Weissman noises*

[@realityjunkie09]

I thought he was fcking with pro home cooks

[@calenspoering5641]

eh joshua weissman is actually a good cook, i dont think babs meant him. still tho, thats ice cold lol

[@stripe143yellow9]

I think he means the sourdough bandwagoners..Joshua has the video for sourdough for way longer than when the quarantine started Edit: spelling

[@metalheadmaidenue6505]

stripe143yellow Indeed. Also, considering the fact that they collaborated and made sourdough and basically fell in love, I highly doubt it. Lol He’s probably just sick to death of the sourdough trend.

[@cassiablack1094]

For me, it was awkward timing lol. I started my first sourdough starter in February before the quarantine, but it wasn’t ready to bake with until the lockdown in Cali started. So I bet I totally look like a bandwagoner. XD

[@Swtdevilmisery]

Me: *Makes Kimchi the way KZbin Queen of Korean cookery Maangchi taught me* Also me: I feel like I'm cheating on the Queen but also want to see a collab between Babish and Maangchi 😂

[@miahan8988]

Unsensibesenses I made her kimchi yesterday and it’s so good 🥰

[@vickenator]

Hers is the first kimchi we ever made and it was AWESOME

[@nikosfilipino]

I been making her kimchi for 2 years now along with my own twists and man is it delicious

[@tommydebo5]

Roy: Where'd you get this recipe? Andrew:....uhhhh, it's yours. Roy: *surprised Pikachu*

[@pansernes]

Me: "Hell yeah, can't wait to learn how to make Kimchi!" Andrew: "I've tried twice and failed." nvm

[@thomashunt2240]

I'm not sure how he failed, to be honest. This recipe is a bit different from how I do it, but the basics are still there, and as long as you make sure to have clean jars and to pack the jars properly, it shouldn't have much issue.

[@bigbabyh.a.m.6896]

Use maangchis recipes or seonkyoungs recipes they're one of the best imo

[@risainternet]

Maangchi has a great recipe here on KZbin, friends! Even my Korean mom will eat it!

[@ayiyiloveyou]

Elias Nes i’ve tried twice and was successful.

[@SpryMahiMahi]

part of learning is failing! its discouraging, but its part of the process. and it doesn't mean you won't ever get it right :) good luck if you decide to try again!

[@mina10x]

Non-Koreans: omg no gloves “Koreans”: omg no gloves Koreans: oh ya 손맛 👍👍

[@직격포창호지]

call jumooo

[@Oren0614]

ㅋㅋㅋㅋ

[@junekang5217]

Secret Ingredient of every good kimchi: 할머니 손 맛

[@luigisohn3932]

ㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋㅋ

[@박준규-j5s4h]

ㅋㅋㅋㅋㅋ

[@Chee7sAEpp]

when does the podcast " Babbling with Babish" start?

[@soccerruben1]

Did he mention that a podcast? If not, he should, and do a video-style version in case he's cooking something.

[@destinydavidson4764]

I’m pretty sure he has a podcast already, called Bedtime with Babish, not sure if he still does it tho

[@kierrakim4761]

Binging with Babish: we will be making Kimchi Every Korean in the comments: 👁👄👁

[@kierrakim4761]

Obey The Server I guess but not to long ago Korea was one country and even though I’m South Korean I still just call myself Korean. We all have the same roots just different political structures.

[@kierrakim4761]

XYZ ha ha ha...

[@Bigbrodonateddollarsthroughsup]

Hahaha so original😐

[@atlasbailly5439]

@Obey The Server i have a feeling you arent korean

[@justleeguy9195]

@XYZ That's disgusting man, our eyes aren't nearly that wide open.

[@pranaydhawan2735]

Roy: "try to get as deep into the crevices as possible" Babish: "Roy, this is a family show" Also Babish: "I'll be your side piece anytime" This guy lmao *Why do people edit their comments and say thanks for the likes? Odds are anyone who's liked it up to that point is never going to see the edit. Anyways guys thanks for 500 likes I've never got so many!

[@jakelancaster5889]

Noticed that

[@jockp]

Too funny

[@lolaash9503]

"This is a family show" or is ittttt (For the people that understand this phrase ilysm)

[@khadijaashraf1533]

Lola Ash love H

[@sparklepawz1185]

Few tips: Make sure your Napa cabbages are grown in the winter. It is a winter vegetable and will taste best then. You technically don't have to ferment it but generally the more fermented it is the "riper" it gets. Barely ripe kimchi is best paired with fatty pork belly while super ripe kimchi is best used in stir fry (you can tell how ripe it is depending on how soft the cabbage is and how strong the scent is) Speaking of, if you stored your kimchi for way too long and it tastes a bit too ripe, almost off, you can use it in stir fry or sauté it in pig fat instead of throwing it out. This recipe is quick and easy but a lot of the times the process also includes a sort of paste made from glutenous rice and water boiled down to almost an overcooked gruel level along with a sort of small shrimps fermented in very salty water instead of... well salt. For the most authentic flavor, get a clay urn of sorts and store it in there, burying it underground during the winter until it's ready. If you have the cash, a specialized kimchi fridge does exist but idk how widely available it is outside Korea. It's great for storing kimchi and meats, much better than a fridge. Edit: depending on where you buy it, the kimchi might taste different. Ex. In japan the packaged kimchi is too sweet but fits Japanese taste. Also bonus points if you use large, plastic tubs during the whole process like every country side grandmother.

[@KoruGo]

Nah, nappa cabbage from the fall tastes better.

[@AE-ld9ck]

We have game freezers. Those are usually used by hunters or avid campers.

[@astro9089]

Babish: “this is a family show” Anytime Jess is in a video:” _mentions_ _food_ _foreplay_ “

[@phaton89]

Roy really is something else. He’s been a huge inspiration to me in the kitchen and with everything I cook.

[@musemuse9666]

How is your day Andrew? I recently found your channel and since I'm autistic, you make me happy and tingly. Thank you so much!! And I hope anyone reading this had a great day!

[@musemuse9666]

@@PolarisSeraph Thank you!!

[@powershin12]

When you make Kimchi you are legally required to wear long red rubber glove

[@rheyuna4709]

Definitely was waiting for the k-mom gloves to come busting out

[@shin-fx5jy]

You also gotta squat flat footed on the ground while mixing the kimchi

[@autumn8920]

ShekkiShek YASSS

[@stale_beige]

Don't forget the flower pants

[@jwl00066]

it’s always nice to see people abiding by the law

[@21kiel]

Roy seems like such a genuine, patient teacher. Very glad you were able to collaborate with him, this was a wonderful episode. Thanks babby

[@TKID-17105]

He totally does- I love watching him on The Chef Show. He seems like such a cool, patient, guy. Reading his book really made my heart ache for all he's been through.

[@notgonnahappen7899]

Kimchi is a wonderful creation that not enough people eat.

[@Wibblyeo]

J Master my father (dutch) went to korea and said that it tasted like vomit

[@ericktio755]

@@Wibblyeo maybe your father is just uncultured...Because almost EVERY asian loves it...and so do other races...

[@anthg4563]

Luc Bustin your father is a Neanderthal with no palate for fine dining

[@ffwast]

@@Wibblyeo he's dutch so who cares what he says

[@barbonson_richards]

It tastes like puke...

[@lorthomas160]

Should’ve left the cabbage in the salt solution longer. Yours were still pretty stiff... is harder to coat when it’s stiff

[@UncutWarrior23]

Babsy, you need some pink ajumma gloves when making kimchee

[@yoonit78]

From my eye, cabbage seemed slightly undersalted and firm to start, but otherwise looks good! Roy's "carpool lane" method seems pretty accessible to the uninitiated. You made in far too small a scale though. Kimchi needs to be made w/ a gaggle of folks in the deep "kimchi squat," huddled over a kiddie pool-sized bin of cabbage.

[@Nightriser271828]

Lol, right! Once when I was little, it was snowing outside, so mom gave me her kimchi bowl and told me I could use that since we didn't have a sled!

[@sadmax2838]

한국에 있을때 할머니 김장 도와드리는 생각나네..추억이다

[@yunahnam]

I agree, the water is heavily salted (think pasta water sea water) then is lightly rinse before the spices are added.

[@AlanHope2013]

He made one half of a Napa cabbage, and still that jar was too full. That's gonna blow at some point. I'm not by any means an expert, but my jars have 1/4 headspace minimum. Just buy another jar, man. I also use the ones with the rubber rings. And it goes in the fridge, because what's the hurry?

[@samandy24]

I have never heard of oyster sauce being put into the paste. I followed Maangchi's recipe the 2nd time I made it. (The first time was suuuuch a fail and I made a LOT and it just grew mold :( ). The 2nd time was a success! Just really reaallllllyyy need to make sure no air gets in and to fully pack the container. Also lol don't make a lot on your first try or you will cry haha

[@katleiz]

samandy24 maangchi’s recipe is god tier, my mom uses her recipe and has made like 10 batches so far and they’re great everytime.

[@samandy24]

@@katleiz aged kimchi is heaven! ♥

[@shashankiyer5751]

@@katleiz Well she is the queen after all

[@Cat-tg8nk]

maangchi is a legend

[@gokucrazy22]

My mom taught me that the only real mistake is to have air. You dont need to fully sterilize the jar or anything like that. Just make sure you dont have air in the jar and try to keep the cabbage submerged. Also, you want to salt the cabbage and let it sit first. That pulls out excess water, seasons, and helps prevent mold

[@bunnyk1m15]

My family instead of using sugar we blend apple, and we also add those tiny salty shrimp things. Fun fact: koreans have a special refrigerator for kimchee and when your left overs get to sour, make kimchee stew (that's the English translation, right?? 김치찌개)

[@brandeeisbomb]

Is it kimchi jigae you're talking about or something else? Just curious!

[@Hellsing375]

@@brandeeisbomb you're right, it is kimchi jjigae! Usually translated to kimchi stew as bunny k1m said :) (kimchi = kimchee)

[@nagarajangunasekaran8144]

Kimchi: *Rated R* Tur-tur-key-key: *Rated RRRRRRRRRRRR*

[@imaybeanidiotbut9338]

X-rated

[@seth5899]

NC-17

[@pepepepe4317]

Babish: lets make kimchi Me: finally the one dish i can make with all the ingredients readily available

[@Julia-cp9nt]

“let’s start with a blender” my korean mom: 👁👄👁

[@NoriJun-kKj]

Lol

[@eveco7655]

HAHAHA

[@pcucumbern]

Hahahahahahaha

[@CasualDraws]

all the Koreans forming a secret society to judge his kimchi

[@KenjiAsakura09]

it's mostly made up of k-drama stans

[@erykdongohkim]

U r being watched 👁

[@eddie8409]

aight when we meeting? I'm bringing my grandma's kimchi y'all want cucumber, cabbage, or radish?

[@avalon0354]

@@eddie8409 all three

[@HmmYesInteresting...]

Thats not very korean of you

[@daffadargo1003]

Roy : "Try to get as deep into the crevices as possible". Babish : "Roy, this is a family show" 🤣🤣🤣

[@shiro_bakayarou]

turturkeykey: am i a joke to you?

[@johnoverflow650]

Also Babish: “I’ll be your side piece anytime, man”

[@etatauri]

I think the cabbage needs to be salted more, or for longer. Looks too firm.

[@vickenator]

Yeah, we usually leave ours for at least an hour, and use tons of salt. Then rinse and drain before you stuff that sauce in there.

[@cilomango]

i think so too, when we wash the salt out, it’s very different from what we see in babish’ video. its more,,, i guess less firm? idk how to explain it lol-

[@cilomango]

@Castle Crier TV yes that’s the perfect description

[@monke980]

YOU LOOK TO FIRM 😉

[@carterbilyk8585]

sourdough: *exists* babish: thanks, i hate it

[@CHEFPKR]

Ahhh yes, the flavor of life. Kimchi has a permanent home in my fridge.

[@crystalpratt6211]

*happy noises she found chef pk's comment*

[@ExoticBlacksmith]

Roy is a super nice guy and if anyone wants to see more a recomend "the Chef show" on netflix with roi and Jon Favreau

[@jbearclowater]

Man, I love The Chef Show.

[@heymarey150]

That’s exactly where I learned about Roy and instantly became a fan! 👌🏽

[@버트-s4h]

Just a korean that was so surprised he making kinchi

[@fallen_leaves1674]

eh

[@이시우입니다]

Right

[@mintflavoredpink]

김치파워

[@dalootkid4106]

Same

[@jewishdictionary1715]

빡빡이아조시 별거 다만드시네

[@IvanIsYda_]

Me: **knows how to make Kimchi** Also me: **watches a video on how to make Kimchi** I make it the traditional way so this is really interesting :3 I might try it

[@Silentgrace11]

Honestly, I think one of the most interesting things one can do is tune in and watch someone else make something that I already know how to make. It’s super fascinating to see how other people get to the same result, how they achieve different flavor profiles, and just generally the history behind their version of the recipe (ie: this guy here mentioned attributing his modifications to what was convenient for him while living in the city. Likewise, if you ever look up recipes for a dish called scrapple, you’re going to find dozens of variants on how it’s done, what meat is used in it, etc.)

[@IvanIsYda_]

@@Silentgrace11 Yeah, I know. It's really amazing how one type of food can have so many different ways of preparing and ingredients...

[@cpK054L]

Traditional? As in shove it into a clay gourd and shove it into snow?

[@IvanIsYda_]

@@cpK054L not that traditional, jeez. But yeah, I do have a clay pot that's used for fermenting and I use it for the Kimchi. His ingridients and process are alike, but in the traditional, there's meant to be more in the process of it and ingredients. I let it soak in salt water for 8 hours. I add radish, green onions, and mustard greens. I add rice glue (rice flour + water, cooked) into the gochugaru. I only blender the garlic, onions, and ginger. ya know. stuff like that.

[@Heather-zc6kr]

honestly, i think that without the rice flour slurry, this batch of kimchi would be too watery! check out what brad leone from bon appetit test kitchen made! he didn't make the rice flour slurry either and it is soooooo watery....

[@kaylalawson4507]

I absolutely LOVED loveloveloveLOVED how Roy was able to directed/help you with making (and a filming tip). It's really nice to see someone take advice humbly and still be great at the same time.

[@Caffeine.And.Carvings]

B: there are a million ways to use this condiment... Me, who just ate a whole Mason jar of kimchi for dinner: wut?

[@kierrakim4761]

Yo your breath is gonna STANK tomorrow lol

[@Funease]

I mean, no hate. But, yeah! Mix with bulgogi, or as a nice way to perk up ramyun, goes in naengmyun, add to bibimbap ofc, heck toss it on some steamed rice just before you put a fried egg on it. Plus some extra gojuchang for that trip to flavor town they were talking about.

[@Caffeine.And.Carvings]

@@kierrakim4761 worth it. I just love kimchi

[@jimfeldman4035]

I know this is like someone eating a bottle of pickle relish, but I can also just sit down and eat kimchi or Indian mixed pickle on its own. It's a sickness.

[@PrincessofHell666]

Lol I feel that

[@JudyCZ]

"It's gonna be way more interesting on your Instagram feed than another sourdough!" I wasn't asking to be exposed like this...

[@mjproehl]

Hey Babish, remember that other Basics video from a few months back? Got a bunch of us making sourdough because of it? No? Ok...

[@MisaAkaria]

"Everyone is making sourdough bread" me staring at my milk bread: 👁 👄 👁

[@MrHaeHyun]

handling kimchi with bare hands, now thats grandma-old-scool. how long did it take to get the smell of your hands?

[@candicehoneycutt4318]

That's some OG stuff

[@loyalfan99]

Not gonna lie, I'm only slightly offended he didn’t collaborate with Maangchi.

[@torreykat]

Same 😂 Roy Choi is still good. But it could've been Maangchi.

[@Alusnovalotus]

IKR?!?

[@Domidomi85]

Seonkyoung Longest would've been great too, to be honest!

[@alumba]

Who's to say he didn't reach out to her and she refused for various reasons? Don't get me wrong, I'm a huge Maangchi fan and agree with the sentiment behind loyalfan99's post but to simply assume Andy didn't try to reach out to Maangchi is too assumptive.

[@hydrargyrumglaze9883]

Amado Lumba Jr she could have refused, he could have not asked, still, we don’t know bruh

[@majormalfunction1313]

i love the videos where he makes a traditional ethnic food so i can read the happy memories people have making them with their families.

[@ryanboland4496]

Couldn’t have waited 2 weeks and 2 days to see the final product? You really teased me Babish

[@jcuum]

Kimchi fried rice is literally the best kind of fried rice there is best part is you can add ANY kind of meat on it and it would still taste absolutely amazing

[@franciscojaviersangerman698]

My friend, im a chef myself and i got diagnosed with PSA, i was 18 at the time. Nowadays i can bearly walk and use my hands without relying on heavy painkillers... I just wanted to say THANKS!. Watching you has rekindle my love for cooking and life... Cheers from México

[@efp722]

Roy is a national treasure. Just like Babish. Both are so wholesome

[@kamo7293]

Babish: does anything Roy: wait

[@charlesheibert9585]

Babish: now suddenly everybody has time. Me: *cries in essential service*

[@Glitterati_b]

High 5 🙋🏻‍♀️

[@waheedabdullah6371]

I wanna see you make Adorabat's Egg Breakfast from Mao Mao: Heroes of Pure Heart

[@Anfielddisciple]

Why

[@namingisdifficult408]

riccikinny2k10 why not

[@snorIaxatives]

riccikinny2k10 Cause.

[@soulxd2902]

I remember that show man I only watched 3 episodes then went back to YT

[@vietnoob6328]

Cool

[@Bubbles_710]

Anyone else a liiiiittle disappointed he didn't ask Maangchi to collab with him? They're both from NY😂

[@Ulquiorra191]

Yeah but we got Roy Choi so prob shouldn't complain :P

[@IzanamiYumi]

I was thinking of another one like Seonkyung Longest, even if she's not from NY

[@wi11ialvl]

Yes! I think Maangchi would have helped him make it in a more traditional way.

[@IkarosLover1496]

Izanami yessss omg I love her! Her kimchi video was amazing 😍

[@Mark-nh7zg]

Maangchi is already everywhere. There's nothing wrong with getting different perspectives.

[@Bigotedechivo]

you had me at "15 cloves of garlic"

[@NoriJun-kKj]

Us Koreans really love our garlic, always very generous with the amount of garlic we eat 🧄

[@wurmrave6831]

Not when you are korean, there is no limit to garlic

[@밀가루의의방사능일상]

@@wurmrave6831 Spice in other countries, A vegetable in korea

[@SadManNero]

My grandmother would actually bury her homemade kimchi to let it ferment... I miss it

[@jamiek2288]

Korean here! 🙋‍♀️ I just wanted to say, as a long time subscriber, I’m just happy that Babish featured Kimchi on his channel. Kimchi isn’t easy to make and the recipe differs from region to region. Even my mom’s and my grandma’s recipes are different. I think he did a phenomenal job. Piece of advice to anyone who attempts to make it, the longer you leave the kimchi to ferment, the better it gets😉

[@loraloo]

Ooh fun tip! Don't cut through the cabbage all the way, but instead only cut through the core and then tear the cabbage in half. Then do the same thing to the halves to get quarters. It's really satisfying and keeps the cabbage nicely shaped and in tact. I learned it from Maangchi's kimchi recipe. Happy kimchi making!

[@tacmedic304]

AWESOME Saying for anything in life - "It speeds up the process without sacrificing the process"

[@CourtneyCrayon27]

The fact that Babish isn't wearing gloves is making my Korean bones shutter

[@recoil53]

Really anybody who has dealt with a lot of peppers. I just made a spicy oil the other day. After breaking up a dozen dried peppers I blew my nose - the oils from my hand went right through the tissue and my face was burning the rest of the night.

[@yunahnam]

lol right? I was thinking what spoon or brush??!? get in there with gloved hands!!

[@JConestar]

Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!

[@hdhq.08]

Petition for Babish to make Uncle Iroh's Jasmine Tea 🍵

[@marsonsaturn]

And roast duck!

[@jamescurth701]

i think u mean ginseng

[@blahblah9036]

@@jamescurth701 it IS his favorite :)

[@candicehoneycutt4318]

james curth Iroh didn't discriminate when it came to tea

[@woongfairy]

recommendation for anyone that wants to incorporate kimchi creatively into their cooking, i love adding chopped kimchi into my scrambled eggs, it’s delicious and a new way to enjoy eggs!!

[@markdarragh6620]

I do this often. Also mix it into rice with some grilled chicken. It's almost always a small side to any meal we make though.

[@purplelotus674]

i use kimchi in my fried rice recipes, i highly recommend it, it's delicious

[@Reinreith]

Have kimchi in my fridge, know what I'm having for breakfast

[@erin5815]

Yess or you can stir fry some kimchi with sesame oil and add it to some rice! Korean speaking here, so you deffo not gon regret this

[@raykim8519]

As a Korean who loves and makes kimchi, I'm so happy you are introducing Korean food on your channel, and with the great Roy Choi! But, was the sourdough trashing really necessary? Ironically, I watched YOUR sourdough episode to help me learn to make it. BTW, it came out great and yes I'm one of the assholes who instagrammed it. I grew up with kimchi so sourdough and baking in general is a nice change of pace for me. Anyways, I still love you! And thanks so much for coming to our studio at Floyd County that one day to talk to us. It made my day :)

[@gripghoulshorts2503]

If you ever get a girl that makes good and excellent Kim chi *Dont EVER let her go...*

[@skin4013]

H

[@Anino_Makata]

Can the same apply to guys?

[@kevinm8562]

Yea that’s y I keep her in my basement

[@jocax188723]

Same applies to boys! Any lad who can cook is immediately one up above the rest.

[@dalootkid4106]

Kimchi*

[@alley__gator]

I was really hoping he got Maangchi! She’s the kimchi queen!

[@candicehoneycutt4318]

She's the queen of everything tbh

[@Leeroi132]

Couple months ago my friend and i went to Kogi Taqueria and Roy was there and even though the kitchen was super busy he still took the time to say hi and let us know what was happening while he was training another worker. Top guy. Both of us were like holy shit Roy Choi just talked to us.

[@steviedavidson5130]

Kimchi is, like, one of the best foods ever.

[@NO-ry6ke]

@Leaving Blank FREAK

[@idlevillager3763]

I hear about it a lot on the internet but have never even seen it offered irl, I have no idea what to expect from it

[@jayden4413]

@Leaving Blank FREAK

[@Bot-77385]

Leaving Blank sounds like you might have eaten a bad batch dude, Kimchi is great stuff

[@Jackhooks1]

@@idlevillager3763 It's like a softer cabbage with spices and sourness added to it

[@pranavmahajan2016]

I'd say this episode would be perfect to be sponsored by Bounty Paper Towels

[@soccerruben1]

Or Sensodyne

[@Zone______]

i like when babish brings folks over to help him whenever he's not fully sure on how to do stuff. shows that it doesn't make you weak when you ask for help.

[@quackmaster7548]

Why did this hurt my soul so much probably because it seemed too quick lol im so used to salt and soak long ass process ot feels weird seeing it in a short video

[@Mr2Reviews]

As a Korean-American who didn't like kimchi growing up, I never thought I'd see the day when kimchi would go mainstream into the western palate.

[@JConestar]

Korean Kimchi is super delicious.👍

[@estellacorduroy5259]

Does anyone else use this as a really calming background as you binge the same four junk food groups you've been bingeing on since the begin of quarantine?

[@theresa8372]

I was just searching how to make kimchi yesterday, perfect timing!

[@lunix3259]

When he used a spoon to put the paste between the cabbage, I died 😂

[@definitelynosebreather]

It was kinda random and cute at the same time

[@shiolei]

Love the simplicity of the ingredients and recipe. And fantastic back and forth with Roy there

[@joshuawilliams1706]

Hey Babish, I just want to thank you for all the content. I've recently gotten into cooking and your videos have been a true inspiration to me and has really helped me with practice.

[@notvisa5355]

Campaign for Babish to make something from “My Neighbor Totoro”

[@casualgastronomy]

This episode was a little-jarring-🌝

[@lissetteramirez191]

Casual Gastronomy 😂😂

[@justinsullivan5839]

If you haven’t watched the Netflix series “Chef” I’d highly recommend it!

[@halpwr]

Thought it's a movie?

[@StencilMunky]

Chef is the movie, The Chef Show is the series with Jon Favreau and Roy Choi. I highly recommend both.

[@Toffypot91]

The only Kimchi expert I listen to is Maangchi!

[@unstoppablezone4980]

BUT...in Korea...they take rice flour mixed with water and heat it up, stir it into a mush and combine it with the other ingredients...and then add it into the layers of cabbage...trust me this is the way to make real Korean kimchi. This adds a lot to the flavor and increases the probiotic value.

[@retroliminade9445]

My mom makes a killer kimchi Its you Babish , you’re my mom

[@NoriJun-kKj]

Ok that's weird

[@retroliminade9445]

My bad fam

[@retroliminade9445]

I just love kimchi no cap