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
4 жыл бұрын
Humble Babish 😚
@markdarragh6620
4 жыл бұрын
Done. Thanks for sharing this!
@annaqtjoey
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
h
@cocktailonion696
4 жыл бұрын
Broke: Sourdough Woke: Sauerkraut Bespoke: Kimchi
@franciscodetonne4797
4 жыл бұрын
"Broke" should be pickle me think 🤣
@desk-kun
4 жыл бұрын
@@franciscodetonne4797 store bought pickles, artisan pickles are woke
@docrobust
4 жыл бұрын
Hotel: Trivago
@shaaka
4 жыл бұрын
Oh my my my...
@shaaka
4 жыл бұрын
@Her Name get in the ice box and chill.
@Me-zu2nv
4 жыл бұрын
The fact you didn't release a series called 'Collabish' with all these features is disappointing
@buphonia
4 жыл бұрын
You sir need to go up
@ffwast
4 жыл бұрын
"collaborating with babish"
@SpiteOSRS
4 жыл бұрын
@@ffwast No that's awful. What OP said was way better.
@beidero
4 жыл бұрын
@@ffwast Collabish with Babish as a ring too it though
@48956l
4 жыл бұрын
It’s always a b word with Babish so idk maybe bitches with babish? Either way he doesn’t do puns in his names
@chaeminkim5914
4 жыл бұрын
North style Kimchi: noo! You shouldn't use too much spices! South style Kimchi: hehe salted fish goes *SPLASH*
@framesofscreen
4 жыл бұрын
Chaemin kim true heh
@jeremiebrogniez9411
4 жыл бұрын
North South Korea or North Korea?
@chaeminkim5914
4 жыл бұрын
@@jeremiebrogniez9411 south, since i don't think there will be any south style kimchi in north... it's too cold for that.
@이승헌-i5s
4 жыл бұрын
@@jeremiebrogniez9411 whats north south korea lol
@jeremiebrogniez9411
4 жыл бұрын
ᄋᄉᄒ The north of South Korea
@valdeaunia
4 жыл бұрын
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
4 жыл бұрын
Yeah and your hands would stink for ages lol
@angelomendoza6666
4 жыл бұрын
And you can’t touch your face, but I guess that’s good for coronavirus XD
@alwaysbest94
4 жыл бұрын
We wear rubber gloves...why you do that
@angelomendoza6666
4 жыл бұрын
yepyupyop I respect that. In fact instead of making it, I just support local Korean stores by buying their kimchi instead👌
@valdeaunia
4 жыл бұрын
@@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
@astro9089
4 жыл бұрын
Babish: “this is a family show” Anytime Jess is in a video:” _mentions_ _food_ _foreplay_ “
@kamo7293
4 жыл бұрын
Babish: does anything Roy: wait
@kaylalawson4507
4 жыл бұрын
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.
@ryanboland4496
4 жыл бұрын
Couldn’t have waited 2 weeks and 2 days to see the final product? You really teased me Babish
@raykim8519
4 жыл бұрын
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 :)
@dabyunvid
4 жыл бұрын
In korea we make loads of kimchi because we eat it with every meal and so that the fermentation process can go for months on end.
@efp722
4 жыл бұрын
Roy is a national treasure. Just like Babish. Both are so wholesome
@tacmedic304
4 жыл бұрын
AWESOME Saying for anything in life - "It speeds up the process without sacrificing the process"
@hdhq.08
4 жыл бұрын
Petition for Babish to make Uncle Iroh's Jasmine Tea 🍵
@marsonsaturn
4 жыл бұрын
And roast duck!
@jamescurth701
4 жыл бұрын
i think u mean ginseng
@blahblah9036
4 жыл бұрын
@@jamescurth701 it IS his favorite :)
@candicehoneycutt4318
4 жыл бұрын
james curth Iroh didn't discriminate when it came to tea
@studiograficomty
3 жыл бұрын
For those who are starting in the forgiving world of fermenting, i highly recomend you to use glass and plastic for the jars, this because the high acidity of the lactic acid will defenly rust faster the mason jar and the white of the lid´s jar. I end up using a thin layer of non scented wax for a bit jar i have that i use for fermenting hot sauce, regular was is non toxic and its kind of easy to keep dry.
@waheedabdullah6371
4 жыл бұрын
I wanna see you make Adorabat's Egg Breakfast from Mao Mao: Heroes of Pure Heart
@Anfielddisciple
4 жыл бұрын
Why
@namingisdifficult408
4 жыл бұрын
riccikinny2k10 why not
@snorIaxatives
4 жыл бұрын
riccikinny2k10 Cause.
@soulxd2902
4 жыл бұрын
I remember that show man I only watched 3 episodes then went back to YT
@vietnoob6328
4 жыл бұрын
Cool
@notvisa5355
4 жыл бұрын
Campaign for Babish to make something from “My Neighbor Totoro”
@llio8044
4 жыл бұрын
Just a random Korean going by **THE ONLY WAY TO STORE KIMCHI IS LOCKANDLOCKS**
@mariaj3263
4 жыл бұрын
LOL! I actually love old-school glass kimchi jars, not mason jars, but YES, my mother-in-law loves the snap and lock containers!
@autumn8920
4 жыл бұрын
YES.
@mystrye8262
4 жыл бұрын
Fun tip: you won't need to burp it if you have a canning lid and don't screw it on all the way, leaving space for the gas to escape
@ujai5271
4 жыл бұрын
I was hoping to see the thing after fermentation.
@bunnyk1m15
4 жыл бұрын
It looks basically the same
@yunahnam
4 жыл бұрын
A little bit more transparent than when it first began but yea it probably looks identical on camera
@ujai5271
4 жыл бұрын
It might not look super different, it is more about the cinematic journey (at least for me). I want to see how it ends.
@retroliminade9445
4 жыл бұрын
My mom makes a killer kimchi Its you Babish , you’re my mom
@KJun-w8f
4 жыл бұрын
Ok that's weird
@retroliminade9445
4 жыл бұрын
My bad fam
@retroliminade9445
4 жыл бұрын
I just love kimchi no cap
@msabolijoshi
4 жыл бұрын
Roy is just wholesomeness personified
@replicaforge3224
4 жыл бұрын
Roy feeding all those people is top notch and says a lot about him. I am going to try this recipe this weekend. Been expanding my pallet of preserving etc, and Kimchi is the big one...... Thanks for this video. You tool something intimidating and made it make sense.
@youtubeaccount2912
4 жыл бұрын
i know its probably traditional to leave the cabbage as whole as possible but I can never be bothered doing the layers I just chop it up in 2-3cm chunks and mix it in a bowl, makes it way less tedious and works fine
@ramaxgaming8180
4 жыл бұрын
Haven’t seen my kitchen sense march, and your vids keep the interest alive.
@killerfish9733
4 жыл бұрын
I was casually chopsticking some kimchi out of a bowl when this video dropped. *Coincidence? I think not.*
@mrpanda2655
4 жыл бұрын
It stinks like hell, i dont know how people eat it
@killerfish9733
4 жыл бұрын
Mr Panda Oh it stinks righteously and tastes like a punch in the face- but after about 2 or 3 occasions of forcing a few cabbage strips down, you acquire the taste very quickly.
@candicehoneycutt4318
4 жыл бұрын
Mr Panda It's actually pretty good for you
@mrpanda2655
4 жыл бұрын
erika aj murillo bruh i rather smell a freshly used public bathroom than smell that, its literally just seasoned rotting cabbage
@killerfish9733
4 жыл бұрын
Mr Panda actually it’s pickled :P
@A76noname
4 жыл бұрын
Watch out or Gordon will steal this and use it for a grilled cheese sandwich.
@haelrc8415
4 жыл бұрын
Every time I make kimchi it goes bad rather than fermenting, I'll have to try one more time with this recipe
@FaithPvP
3 жыл бұрын
This is the 3rd how-to video on kimchi i've watched so far today and I'm pretty sure I smelled it once and noped out of there.
@JConestar
3 жыл бұрын
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!!
@JConestar
3 жыл бұрын
When its freshly made, there are nice fresh aroma from all the fresh ingredients. As its fermenting/time passes on it will start to develop sour taste you may not like if you haven't had it before, but you may fall in love as you taste it more. You know some cheese are stinky but tasty.
@killercaos123
4 жыл бұрын
I had kimchi for the first time today at a fusion Korean/Mexican food truck today. It’s great!
@Idonotlikepeanutbutter832
4 жыл бұрын
I wanna see you make Blueberry Waffles with Cumin from Drake & Josh
@Bubbles_710
4 жыл бұрын
"I said cinnamon!! CINNAMON!!!" 😂😂
@SassyNerdGirl-pe2rb
4 жыл бұрын
Oddly, I have been craving kimchi. Bookmarked this recipe for future (hopefully near!) use
@DarkInuFan
4 жыл бұрын
I’m the Play With Cabbage route for quarantine. I made two batches of kimchi and one of sauerkraut. They all technically worked, but the technique needs some practice. Best way to use up those tester batches of Kimchi? Kimchi stew! I like to make mine with pork and potatoes.
@anonymousboogie7151
4 жыл бұрын
Omg I was just thinking about how i wanted to make this but didn't know where to start, thanks!
@XN1K1T4X
4 жыл бұрын
Roy is great but you should have asked Maangchi everyone knows she is the Queen of Korean Food.
@imliteralyjust3405
4 жыл бұрын
yes this is exactly what i was thinking, i got excited too thinking he was about to announce her lol
@hailtothevic
4 жыл бұрын
I'm not sure the Universe can handle that much concentrated awesome
@lalliepillay8613
4 жыл бұрын
Roy is a God send in the Kitchen with marinade
@floriannuessel5264
3 жыл бұрын
That cabbage is not properly brined for Kimchi at all. You need to sprinkle it between the leaves with kosher salt for at least 4 hours OR soak it in pretty heavily salted water for ca 6. What you are doing now is putting bitter and half fermented cabbage into a salty paste, which is going to draw a lot of the excess moisture out of the cabbage that should already be out, making this a very watery kimchi which will not age well and just be a very soggy mess after a while. Please back me up, Koreans!
@lof4175
3 жыл бұрын
jonna well said
@tibblesss
4 жыл бұрын
I have this jar of kimchi that has been in the back of my fridge for a year plus
@loridaniel1718
4 жыл бұрын
“Oh no no no no no!” That’s cracked me up😂
@demonkid2749
4 жыл бұрын
I may be alone in this but i feel like binging with babish and basics with babish should be 2 seperate channels
@Kruegernator123
4 жыл бұрын
6:36 "Then we're going to give the jar a little bit of the o-o-o-o-o-ol' tappa tappa!" - Chef John
@sebastianbernabe3800
4 жыл бұрын
I haven't let this video ferment properly i am that early
@carolavalos5424
4 жыл бұрын
Stoked for this cause I’ve been talking to my boo about making kimchii 😋
@markdecker1403
4 жыл бұрын
I recommend it with eggs benedict. Spiccy kimchi and hollandaise sauce go amazingly together.
@ikennabede
3 жыл бұрын
Babish is quite humble. I love his collaborative spirit.
@Badatname
4 жыл бұрын
Roy is an absolute legend. What a guy
@Idonotlikepeanutbutter832
4 жыл бұрын
Steamed Austrian Goat Milk Latte from 2020 Sonic the Hedgehog?
@lordsergal8783
4 жыл бұрын
Austrian or australian?
@bethechangeyouwannaseeinth9488
3 жыл бұрын
love the baklava analogy cause I am turkish and my baklavas are best:) love u babish:)
@liacasasola124
4 жыл бұрын
been making my own kimchi for years and i keep screaming "wait!!" the same time as roy when he starts doing something wrong 😂
@noahsark.cosplay
4 жыл бұрын
My mom was literally just telling me that she wanted to learn to make her own kimchi since the stuff we buy at the market wasn’t fermented enough for her taste!! Talk about coincidence lol
@yunahnam
4 жыл бұрын
I don't know where you get yours but try out a local Korean market if you have any around!
@osarceno93
3 жыл бұрын
I know a few fiends who would absolutely love this
@nellers31
4 жыл бұрын
I abandoned sourdough a couple months ago... I did four loaves and moved on to Kombucha. More fun, less tedious... And saves me a ton of money. Might have to try kimchi one of these days.
@Bilbou
4 жыл бұрын
Why do I really wanna see what binging with babish feat. Life of Boris looks like. It would be blyautifull.
@pasta0328
4 жыл бұрын
Has it not been two weeks yet or did it not turn out? Hoped we’d see the end result too
@ziolan8970
4 жыл бұрын
It’s crazy how much your watch changes in the intro
@jimbdown
3 жыл бұрын
I think the either the garlic amount is too high or I just used really potent garlic because holy smokes, that is a TON of garlic flavor. Punches you in the mouth. Thank you for putting together this video!
@Mushroomjump
4 жыл бұрын
Different from my recipe will definitely try it.
@fromnaras
4 жыл бұрын
hope y’all make kimchi! it tastes good after a week but the longer and more sour version is great for stews too.
@Isthie
4 жыл бұрын
Hi Babish! Could you do a series of unfortunate events special? The whole series has some really interesting foods, I listed quite a few for you: Coconut Cream cake, Cucumber Soup, Lime Stew, Parsley Soda, Salmon Ravioli, Salmon Puffs Salmon Soup, Salmon Sabayon, Salmon Butter with Rutabaga Bread, Gravlax, Huevos Rancheros, Orange Granita, Lox, Toast Tartare, Ceviche, Seaweed Salad, Coconut Cordial, Cheer-up Cheeseburgers, Cranberry Muffins, Onion Soup
@ArneBorgersen
4 жыл бұрын
More episodes with Roy 🤩👏🏼👏🏼👏🏼
@johnnysteel5207
4 жыл бұрын
Hey you should salt down the cabbages more time in salt water more than 10hours for originals. What u did is so called '겉절이 김치-Gut jeol e Kimchi' which you can eat right away.
@A.lee1312
4 жыл бұрын
this is definitely an altered version of kimchi. i know every family has a different recipe but to my knowledge its pretty traditional to put in korean pear or apple in there as well. also i am vegan so i ditch the fish sauce and salted shrimp. I was surprised Chef Choi told andrew to make the paste smooth as i feel the texture of the paste is part of the dish. I personally prefer it super fresh and not fermented (called Geotjeori). At the end of it though, it looked right IMO so that's good.
@lucas.coletti
4 жыл бұрын
Binging with Babish: Taking the carpool lane to Flavortown.
@BrainMax_
4 жыл бұрын
Please make Eggs Bunny-dect from Close Enough show
@tiffanyleung8287
4 жыл бұрын
Love Roy!
@SuperKingslaw
3 жыл бұрын
Man! I want to see the finished product!¡!!!!!!!!!!!
@kiss_mysss
4 жыл бұрын
try boiled pork slice and fresh made kimchi with oysters and kimchi filling mix. that's the highlight of making kimchi
@itsthevoiceman
4 жыл бұрын
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_
4 жыл бұрын
Hope you're doing better now man
@KingHalbatorix
4 жыл бұрын
I've been to LA, I feel like being homeless there is on par with being cold in Alaska
@itsthevoiceman
4 жыл бұрын
@@JarlBalgruff_ - it could be better, but it's far and away better than when I was on the streets. Thanks =)
@JarlBalgruff_
4 жыл бұрын
@@itsthevoiceman good to know 😊
@RickyRegal.
4 жыл бұрын
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.
@terenceangelo8714
4 жыл бұрын
Joshua Weissman: "I feel a disturbance in the force. As if millions were making sourdough and were suddenly silenced."
@Snaresandcymbals
4 жыл бұрын
You've won today sir.
@DitzyDollie22
4 жыл бұрын
im so glad i wasnt the only one to think of him
@esdrasvincent5184
4 жыл бұрын
as a babish and star wars fan, this comment is perfect
@Voller84
3 жыл бұрын
@@SimonWoodburyForget be careful where you put your hands afterwards!
@travistotle
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
@@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
4 жыл бұрын
I think it's very likely they pay KZitemrs up front
@TheRedReid
4 жыл бұрын
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
4 жыл бұрын
you're talking / posting about squarespace, aintcha? seems like it's working...
@TheMrBadua
4 жыл бұрын
Last time I was this early the Kimchi was still cabbage.
@someoneinparticular
4 жыл бұрын
Nice one
@pencilgaming1233
4 жыл бұрын
MY C A B B A G E S
@promark8652
4 жыл бұрын
Lmao
@PeaToeFreeToe
4 жыл бұрын
Ahhh you cheeky bastard. 👍
@noneno1579
4 жыл бұрын
Last time I was this early the cabbage merchant from ATLA was giving me the cabbages that I paid for
@thegreatskinkpriest8104
4 жыл бұрын
Me: hmm I’ve never had kimchi I wonder if I’d like it Andrew: fifteen cloves of garlic Me: I love it
@samarthsrinivasa1027
4 жыл бұрын
Babish: this is a family show Tur-tur-key-key has entered the chat
@BloodyVulnona
4 жыл бұрын
We dont talk about that
@mason5069
4 жыл бұрын
Moritz Hegeler ooh 53 seconds ago haha
@christianvillarreal4389
4 жыл бұрын
Tur Tur 🔑 🔑
@nappxpi
4 жыл бұрын
Tur-tur-key-key:Am I a joke to you?
@avoidedbark2905
4 жыл бұрын
Silence casual
@DonutOperator
4 жыл бұрын
Bro oh heck yeah! Thank you!
@osknight
4 жыл бұрын
I can imagine you eating kimchi and turning your mustache red lmao. Love your content donut
@PHNTMHIVE
4 жыл бұрын
donut do u remember lex
@juntingiee2602
4 жыл бұрын
you should try making donuts as your 2M subs celebration
@1up_heath804
4 жыл бұрын
Kimchi white rice fried egg and a little soy sauce. Soooo good!
@jimtailor1269
4 жыл бұрын
Garrett what are you doing here? I didn't know you were into cooking.
@정세원-c4x
4 жыл бұрын
Im korean and in korea we actually have refrigerator only for kimchi
@wowwow-xp9sk
4 жыл бұрын
Based
@kierrakim4761
4 жыл бұрын
Lol same I have a full fridge of Kimchi
@QUARTERMASTEREMI6
4 жыл бұрын
Hah! Quite true!
@gamesyes9352
4 жыл бұрын
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
4 жыл бұрын
와 한국인 찾았다
@jeankim91
4 жыл бұрын
if you want to try the non-carpool lane route, maangchi's kimchi is seriously the best
@Namite0001
4 жыл бұрын
Love maangchi
@jennifermartin7468
4 жыл бұрын
I love her!!
@M377ow
4 жыл бұрын
Her spicy cucumber salad is bomb and easy banchan
@gilmoresgloriouswood5255
4 жыл бұрын
Can confirm.
@Hexsyn
4 жыл бұрын
I can 2nd that
@TheRealGuywithoutaMustache
4 жыл бұрын
I've personally never tried kimchi, but after watching this, I am convinced and I'll definitely give it a chance.
@Lord_Unicorn
4 жыл бұрын
It will taste good XD
@mugflub
4 жыл бұрын
It’s really good
@yunahnam
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
@@yunahnam omg so koreans do taste the funkiness of their food? (no offense) ok thank you for the advice ill handle it now
@tommydebo5
4 жыл бұрын
Roy: Where'd you get this recipe? Andrew:....uhhhh, it's yours. Roy: *surprised Pikachu*
@shaylagalvan757
4 жыл бұрын
What it says: “Babish making kimchi with Roy Choi” What it is: “Babish making kimchi while fangirling over Roy Choi”
@mina10x
4 жыл бұрын
Non-Koreans: omg no gloves “Koreans”: omg no gloves Koreans: oh ya 손맛 👍👍
eh joshua weissman is actually a good cook, i dont think babs meant him. still tho, thats ice cold lol
@stripe143yellow9
4 жыл бұрын
I think he means the sourdough bandwagoners..Joshua has the video for sourdough for way longer than when the quarantine started Edit: spelling
@metalheadmaidenue6505
4 жыл бұрын
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
4 жыл бұрын
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
@xXsILeNtHaShXx
4 жыл бұрын
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
4 жыл бұрын
What happens when you mix a ghost pepper sauce,a trinidad pepper sauce, and a carolina reaper sauce and use it with wings
@matheff71
4 жыл бұрын
@@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
4 жыл бұрын
@@matheff71 or you could say its a poison
@pansernes
4 жыл бұрын
Me: "Hell yeah, can't wait to learn how to make Kimchi!" Andrew: "I've tried twice and failed." nvm
@thomashunt2240
4 жыл бұрын
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
4 жыл бұрын
Use maangchis recipes or seonkyoungs recipes they're one of the best imo
@risainternet
4 жыл бұрын
Maangchi has a great recipe here on KZitem, friends! Even my Korean mom will eat it!
@ayiyiloveyou
4 жыл бұрын
Elias Nes i’ve tried twice and was successful.
@SpryMahiMahi
4 жыл бұрын
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!
@kierrakim4761
4 жыл бұрын
Binging with Babish: we will be making Kimchi Every Korean in the comments: 👁👄👁
@kierrakim4761
4 жыл бұрын
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
4 жыл бұрын
XYZ ha ha ha...
@Bigbrodonateddollarsthroughsup
4 жыл бұрын
Hahaha so original😐
@atlasbailly5439
4 жыл бұрын
@Obey The Server i have a feeling you arent korean
Me: *Makes Kimchi the way KZitem 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
4 жыл бұрын
Unsensibesenses I made her kimchi yesterday and it’s so good 🥰
@vickenator
4 жыл бұрын
Hers is the first kimchi we ever made and it was AWESOME
@nikosfilipino
4 жыл бұрын
I been making her kimchi for 2 years now along with my own twists and man is it delicious
@samjasek1755
4 жыл бұрын
Brad Leone’s crying somewhere knowing Babish did a fermentation episode without him
@elenabjxrn
4 жыл бұрын
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
4 жыл бұрын
@@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
4 жыл бұрын
Speaking of him what has he been doing since BA is fucking up?
@ryderkeefer7528
4 жыл бұрын
@@dpchiko17 He definitely snuck back into the test kitchen by now to check on the fermentation station *toot toot*
@hankyul33
4 жыл бұрын
@@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.
@accidentalfrenchfries
4 жыл бұрын
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
4 жыл бұрын
my job was peeling garlic and ginger!
@MrHaeHyun
4 жыл бұрын
my job was taster...
@pikachu-ou2fl
4 жыл бұрын
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
4 жыл бұрын
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
3 жыл бұрын
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
2 жыл бұрын
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
Жыл бұрын
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.
@Chee7sAEpp
4 жыл бұрын
when does the podcast " Babbling with Babish" start?
@soccerruben1
4 жыл бұрын
Did he mention that a podcast? If not, he should, and do a video-style version in case he's cooking something.
@destinydavidson4764
4 жыл бұрын
I’m pretty sure he has a podcast already, called Bedtime with Babish, not sure if he still does it tho
@jbarnard2000
4 жыл бұрын
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
4 жыл бұрын
Pound cake
@vincentvonn
4 жыл бұрын
@@zaidmadi318 👀
@recoil53
4 жыл бұрын
That's a lot of stuff, each one could really be it's own show. Or break it down by types.
@gigacooler
4 жыл бұрын
do i hear a claire saffitz collab?
@memelescream4796
4 жыл бұрын
what is the difference? isnt it all just texture
@pranaydhawan2735
4 жыл бұрын
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
4 жыл бұрын
Noticed that
@jockp
4 жыл бұрын
Too funny
@lolaash9503
4 жыл бұрын
"This is a family show" or is ittttt (For the people that understand this phrase ilysm)
@khadijaashraf1533
3 жыл бұрын
Lola Ash love H
@powershin12
4 жыл бұрын
When you make Kimchi you are legally required to wear long red rubber glove
@rheyuna4709
4 жыл бұрын
Definitely was waiting for the k-mom gloves to come busting out
@shin-fx5jy
4 жыл бұрын
You also gotta squat flat footed on the ground while mixing the kimchi
@autumn8920
4 жыл бұрын
ShekkiShek YASSS
@stale_beige
4 жыл бұрын
Don't forget the flower pants
@jwl00066
4 жыл бұрын
it’s always nice to see people abiding by the law
@MrHaeHyun
4 жыл бұрын
handling kimchi with bare hands, now thats grandma-old-scool. how long did it take to get the smell of your hands?
@candicehoneycutt4318
4 жыл бұрын
That's some OG stuff
@Julia-cp9nt
4 жыл бұрын
“let’s start with a blender” my korean mom: 👁👄👁
@KJun-w8f
3 жыл бұрын
Lol
@eveco7655
3 жыл бұрын
HAHAHA
@bernnaorbe7523
3 жыл бұрын
Hahahahahahaha
@denniskang9591
4 жыл бұрын
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
4 жыл бұрын
At my house we have been making kimchi for the last two years mainly for myself
@denniskang9591
4 жыл бұрын
@@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
4 жыл бұрын
So I guess these memories are fermanted as much as the kimchi. OvO
@PB-tr5ze
4 жыл бұрын
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
4 жыл бұрын
@@PB-tr5ze I was stationed in Korea, it's a beautiful country with beautiful people and delicious food.
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
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
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
4 жыл бұрын
@@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.
@MisaAkaria
4 жыл бұрын
"Everyone is making sourdough bread" me staring at my milk bread: 👁 👄 👁
@CasualDraws
4 жыл бұрын
all the Koreans forming a secret society to judge his kimchi
@KenjiAsakura09
4 жыл бұрын
it's mostly made up of k-drama stans
@erykdongohkim
4 жыл бұрын
U r being watched 👁
@eddie8409
4 жыл бұрын
aight when we meeting? I'm bringing my grandma's kimchi y'all want cucumber, cabbage, or radish?
@avalon0354
4 жыл бұрын
@@eddie8409 all three
@HmmYesInteresting...
4 жыл бұрын
Thats not very korean of you
@lorthomas160
4 жыл бұрын
Should’ve left the cabbage in the salt solution longer. Yours were still pretty stiff... is harder to coat when it’s stiff
Пікірлер: 3,4 М.