Jennifer from The Pickle Club TV contacted me and asked me for an interview about kimchi. She came to my New York meetup 30 minutes early and brought a jar of kimchi.
I thought it was hers! She asked me to taste it and give my opinion. Jennifer stayed for the rest of my meetup and enjoyed the food brought by the rest of my readers. And we got to eat the kimchi she brought.
It was part of a report they did on a man experimenting with making kimchi. Check it out, watch parts 1 and 2:
You’re so knowledgeable about kimchi! I’m becoming a bigger fan of yours! haha
I like what you said about measurements. We need measurements to learn but once we learn, we need to feel the food, so to speak.
Hi
Wow!! You are Tottaly Right Hands Are The No. 1 measurement
bizzare!!
Your Grandma Use To Make 300-400 cabbage in one time
heads off to ur grandma
what is kimchi refrigrator??
thank You
Kimchi refrigerator is a specialized fridge just for the kimchi. People in Korea would usually have two fridge, regular one and the kimchi fridge. It’s horizontal and can accomodate really big containers of kimchi. They do the kimjang and store them up in that dear fridge for at least a year, or until the next kimjang. It’s the modern way of storing the kimchi for the city dwellers instead of buried earthen jars.
It was fun to hear you talk about using measuring cups on your videos so that people don’t get confused. I don’t really like to measure ingredients out either.
I was really impressed with how you knew it was honey and not some other ingredient that made the Karl’s kimchi sweet.
Yeah, I still don’t measure while cooking my own food. : )
my grandmother was from the north and my mom says that she used to leave the room if there was any fish around.
anyway, she used to set aside a couple of days to make huge quantities of kimchi for the winter also. she stored it all in huge earthenware jars that were buried in the ground.
the kimchi in the video looks delicious, maangchi.
long live kimchi!
Annyeong Maangchi!
I watched the interview and you spoke really well, I’m glad I learn something about Korea everytime I come here, and this totally motivated me to make kimchi although my mom kinda doesn’t want me to, but I have to use that nappa cabbage in our fridge somehow! Oh, I havent been on a break making your recipes at all, I just haven’t had time to load all those photos! Thanks for your work again!!
I love the historical information. I am very interested in how the food relates to the cultural history of Korea.
Where and how did your grandmother store all that kimchi? I assume there was a cool place other than a refrigerator. In early American vegetables were stored in a “root cellar” a cool dry underground room.
Is there something like that in Korea?
Maangchi ssi, annyeong! You were absolutely wonderful in this interview, I loved it! Wish we could have more Maangchi like that all the time! haha ^^
Karl had an “interesting” way of making kimchi, never seen it done like that before.
Your fan meet looked like it was a complete success and lots of fun, wish I could’ve been there!
As always, komawoyo!
Thank you for your nice message!
Cool! I can’t wait to start making my own kimchi.
let me know how your first batch of kimchi turns out! Good luck!
That was fun to watch. I love making kimchi. ^__^
hey, you have a nice avatar! We will probably have lots of talking about kimchi making if we meet someday.
I was thinking, honey in kimchi? My Aunt,and Mom,are from North Korea so they have never used fish sauce in anything. Still too scared to make a video response, but I will(Under poppybrown).
ooh, poppybrown,
Give me give me your video response! :) If using fish sauce bothers you, forget about it. I think I love to use fish sauce too much.
Oh wow, you’re a natural! Such a good interview!
cool!
maangchi!!! you are a delight on camera :) :)
Thanks a lot!