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1. www.nytimes.com › dining › kimjang-make-kimchi‘If You Can Make a Salad, You Can Make Kimchi’ (Published 2022)

   www.nytimes.com › dining › kimjang-make-kimchi

   Aug 22, 2022 · Resourceful and adaptive, Koreans are not shy about using nontraditional ingredients that are unfamiliar to them, Ji Hye Kim said. Part of the joy of making kimchi is thinking of it as a...

2. Videos

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     Kimchi. It's spicy, it's healthy, it's alive... it never, ever dies. Chef Ji Hye Kim shares the centuries-old practices and cultural traditions of South Korea's most important dish. #food #cooking #korea #kimchi | Munchies

     14 Sep 2023

     7.9K views

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     youtube.com

     Kimchi Jjigae - Easy Kimchi Stew

     13 Sep 2017

     1.3M views

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     13:23

     youtube.com

     Kimchi: The Most Important Dish In Korean Cuisine | Why We Eat

     6 Nov 2022

     358.6K views

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3. yvettecook.com › how-to-cook › why-we-eat-kimchiWhy We Eat: Kimchi – How To Cook & How Long To Cook

   yvettecook.com › how-to-cook › why-we-eat-kimchi

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   Aug 3, 2024 · Ji Hye not only shares the centuries-old practice and cultural customs around preparing and taking in kimchi in Korea, however also demonstrates three special preparations of the meal– showing that kimchi is way more than simply fermented cabbage.

4. www.zingermanscommunity.com › 2024 › 07Catching Up with Chef Ji Hye - Zingerman's Community of ...

   www.zingermanscommunity.com › 2024 › 07

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   Jul 4, 2024 · Kimchi from the southern part of Korea is saltier, spicier, and bolder in flavor, but kimchi from the Gyeonggi area in the middle of the country tends to be milder and crunchier—they want you to taste the vegetable.

5. www.bakewithzing.com › class › kimchi-and-picklesKimchi and Pickles! with Chef Ji Hye Kim of Miss Kim Korean ...

   www.bakewithzing.com › class › kimchi-and-pickles

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   In this virtual demo, you will learn to make various kimchi and pickles at home and you will never run out of them! Chef Ji Hye will teach you how to make three types of kimchi and a master Japanese pickle brine that you can adapt to use any of your favorite vegetables and spices.

6. www.zingermanscommunity.com › 2017 › 10First Annual MissKimJang: A Q&A with Ji Hye Kim

   www.zingermanscommunity.com › 2017 › 10

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   Oct 24, 2017 · Chef Ji Hye Kim will kick off the event by sharing her deep personal and culinary knowledge of kimchi and KimJang. Attendees will get to make their own kimchi, and we’ll have lots of food, too! Grab a seat before it sells out.

7. www.thedailymeal.com › 1669459 › how-pick-best-storeHow To Pick The Best Store-Bought Kimchi (And How To Improve It)

   www.thedailymeal.com › 1669459 › how-pick-best-store

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   Sep 26, 2024 · Ji Hye Kim, chef and owner of Miss Kim in Ann Arbor, Michigan, tells us there's no reason to feel bad about purchasing ready-made kimchi (especially if it's from a Korean grocery store; generally speaking; it's been suggested that kimchi from Korean groceries is more peppery and less sweet than products sourced elsewhere). Regardless of where ...

8. www.instagram.com › chefjihyekimJi Hye Kim (“G-Hey”) (@chefjihyekim) - Instagram

   www.instagram.com › chefjihyekim

   Chef Ji Hye Kim shares the centuries-old practices and cultural traditions of South Korea’s most important dish. Watch the full episode, link in bio. #food #cooking #korea #kimchi

9. People also ask

   Does Ji hye Kim make kimchi?

   • Now a chef in Ann Arbor, Mich., Ji Hye Kim lives alone, so she never makes more than two heads of napa cabbage kimchi for herself. She doesn’t bury the jars either; she stores them in her refrigerator. Erin Kirkland for The New York Times

   Kimjang, the Community Spirit of Kimchi Making - The New York Times

   www.nytimes.com/2022/08/22/dining/kimjang-make-kimchi.html

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   Is it difficult to make kimchi?

   • Kimchi is a traditional Korean dish that’s becoming increasingly popular around the world due to its strong flavor and health benefits. Although it isn't too hard to make, you may encounter challenges during the process, such as thinking that your kimchi is not fermenting.

   Help! My Kimchi Is Not Fermenting! (Solved) - Home Kitchen Talk

   homekitchentalk.com/kimchi-not-fermenting/

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   Is kimchi a zombie?

   • Kimchi is like a zombie, said Ji Hye Kim, the chef at Miss Kim in Ann Arbor, Mich. “Not quite alive, but not quite dead.” In kimchi making, salt stalls the decomposition of fresh vegetables and allows good lactic-acid bacteria to grow through fermentation. Ms.

   Kimjang, the Community Spirit of Kimchi Making - The New York Times

   www.nytimes.com/2022/08/22/dining/kimjang-make-kimchi.html

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   What does kimchi mean?

   • “I think of it as a formula rather than a list of ingredients,” said Ji Hye Kim, the chef in Ann Arbor, Mich. “Kimchi means salting vegetables that are in season” — and not just napa cabbage. She has kimchi-ed many vegetables every season in her life, including scallions in the spring and sunchokes in the fall.

   Kimjang, the Community Spirit of Kimchi Making - The New York Times

   www.nytimes.com/2022/08/22/dining/kimjang-make-kimchi.html

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   Why do Koreans eat Kimjang?

   • Kimjang, the act of preparing kimchi, allows Koreans of the diaspora to keep the tradition alive — and invites everyone to join. In a world where most people buy their kimchi at the store, making it at home has become a priority for Koreans who wish to carry on the tradition of kimjang. Tanveer Badal for The New York Times

   Kimjang, the Community Spirit of Kimchi Making - The New York Times

   www.nytimes.com/2022/08/22/dining/kimjang-make-kimchi.html

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   Who makes kimchi?

   • Ms. Morris, 73, immigrated to the United States in 1975 from the Jeolla province of South Korea, in the Southern part of the country where salted seafood, called jeotgal, is found aplenty. That influence is clear in the kimchi she makes, which has anchovy sauce, though she leaves it out of the batches that go to her Minnesotan customers.

   Kimjang, the Community Spirit of Kimchi Making - The New York Times

   www.nytimes.com/2022/08/22/dining/kimjang-make-kimchi.html

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