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:

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


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All the food that’s fit to eat (yes, it’s an official New York Times production).

[rory.boryalis]

I think part of the reason why Korean culture is so interesting to me is despite the fact that they were also colonized and ruled by other countries, they were still able to continue their culture and traditions in a way that my people (indigenous americans) couldn’t. Everyone that knows they’re Korean usually still practices such cultures, but not every Native American person knows their culture and still dances or makes dry read or speaks their languages. And an important factor in my culture was the knowledge. There aren’t books that will tell you a lot of the information that is spread through the stories and dances that we tell and do.

It’s so important to share our cultures and tell the world about them, so telling the story of KimJang and teaching others how to make kimchi and the different ways to make it is also very important. It not only keeps the culture alive within the people a part of that, but also spreads it to those who maybe would like to try certain aspects of other people’s culture. A beautiful thing, really.

[farronroboff]

Jewish Grandmother here - this was so wonderful and made me tear up at the end when everything was shared. Awwww

[DubbNot]

This is great! Last time I made kim chi with my in laws they brought over enough ingredients for 30 heads of cabbage. Of course by the end of the session they decided to take only one jar home. We had so much extra supply, I suddenly became my community’s kim chi dealer. Several years later people are still asking me if I have any.

[demilovatofaith]

As a korean american person the ending had me emotional. It is so rare to see korean people anywhere in media share or experiences like this, and relating to it so viscerally, is so rare.

[katarinaohlsson]

that last line - "it's nice to not do this alone" - true for kimchi making, kimchi eating, and life!

[formerflautist]

I went to Korea as a 23 year old who had never left Ohio. I'd never even used chopsticks. Spicy foods were not a thing for me. Korean food was an eye opener. I'm actually sitting here eating plain sliced daikon because I fell in love with it while there. And kkadugi is my favorite kimchi.

[ericaarul]

Eric’s videos always make me He has the most warm energy

[WarChortle]

As an adopted Korean I’ve felt a missing connection to my own heritage. Recipes like this are what I’m starting to incorporate in my life so I can pass some of it to the next generation.

[jeohxts]

This recipe and video is so special! I so appreciate the emotion and vulnerability that Eric displayed when talking about passing down traditions and knowledge through generations. There are many ways to say I love you, and one of them is sharing knowledge for survival (like healthy fermented foods). Also love that Eric was able to share with others who have their own stories and traditions that are maybe a bit different, but all have a common thread of family, culture, and communion.

[elijahhancock]

Imagine my delight when the love of my life, Susan Kin appeared suddenly at the end of this video. 💕

[atomicovary]

Came here for a recipe. Left crying by the end. This is some serious soul food. Thank you for teaching us the tradition behind making kim chi and showing the power behind sharing it with family and friends.

[broccolirahb]

One of my favorite pieces to date. Food, story, family, legacy - it was beautiful. I think Eric is uniquely gifted to tell stories through food, so please keep these coming!

[doublebanana-dedt]

Thank you Eric and co for making this video. I never heard of you before until I listened to the Korean Vegan's podcast interview with you, so I had quite an in depth introduction to you. And you mentioned your videos on here and some of the context around them. So here I am.

I really appreciate the precision, accessibility, authenticity, and real depth you brought to this video. I knew very little about kimchi apart from enjoying eating it sometimes - and now I know far more about kimchi than I did before I started my dinner! And I feel like even I could try kimching a vegetable if I'm up to it. So thank you, a new fan from New Zealand!

[shadodragonette]

I once had a half Korean room mate whose mom made kimchi and he brought a jar of it back with him after a visit home. I added it to almost everything: home made soups, stews, baked potatoes, whatever. He said his mom buried it in the ground for a month. Don't know if that was true, but it was delicious! He didn't mind me using it, he just brought more back every time he went home to visit.

[lldmkwd]

OMG just tasted my kimchi after 2 days ferment and 1 day in the fridge. It is absolutely delicious! I've been making kimchi since 2014 and this is the best tasting and easiest recipe ever! Have tried several recipes from famous Korean YouTubers and you beat them hands down! Thank you so much!

[tasdsoccerdude]

this was more than just sharing a recipe. thank you eric and NYT cooking for sharing this family and cultural story. having a baby try at the end just felt so fitting. <3

[m_a_k_e_n_n_a]

eric has such a talent for making recipes feel approachable yet never inauthentic. same goes for his personality, love his videos

[webfox]

I made "You know whos" internet famous kimchi last Feb. and canned it. I only did this after the fermentation went way down. All the jars are still intact, and the lids are still dimpled down.
Quick money saving fact: You can ask the bakery department at Walmart to save a 5 gallon bucket and lid. The kind that their frosting comes in... and it's free. Just call a day or two before.
The bucket is also good for brining a turkey. Just make sure to sterilize it with a bit of bleach before putting raw vegetables in it.
I may have to try the white kimchi. Looks very good.
Take care :)

[jeffchow]

Thank you for bringing this forefront and especially bringing the communal perspective to the recipe

[sugaredlemonz]

I got Napa cabbage in my CSA today and said out loud, Yes! I get to make kimchi this week! I’ve never done it so was planning on looking for a recipe, and then your video popped up! Too perfect.