How to Make Kimchi: Video
by Alice Currah on Jul 10, 2014
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[embed width="640" height="360"]http://youtu.be/99GeMPDRvvY[/embed]
In small Korean church basements across America, there are a half dozen or so grandmas joyfully congregating every week to not study the bible but to get their hands immersed in a bright red Korean pepper paste. These Holy women are best known for their devout devotion to God, but they are also known as Kimchi Masters who take their craft of producing the best kimchi in the area with an expert level of seriousness and commitment.
These women are not seeking to produce artisan, hipster type of spicy pickled vegetables you see being blogged across the internet or gracing the pages of a culinary magazine. Instead, a small fellowship of older women gather nearly every Saturday to strengthen a sense of cultural community as they prepare dozens of heads of Napa cabbage kimchi to be enjoyed by the entire congregation weeks later after their typical Sunday service, where congregants enjoy a simple traditional meal together accented with homemade kimchi prepared by master hands.
Making kimchi, a spicy pickled vegetable side dish, is fairly simple. All you do is salt vegetables and season them with a pepper paste. After resting for a week or longer to pickle and sometimes ferment, the kimchi is ready to be consumed. However, to get the taste just right you need more than a recipe. Like these kimchi grandmas I had the privilege to spend time with just outside of Seattle one Saturday morning, sometimes you need to add a little bit of this or a lot more than that. Each week when they prepare a new batch, they go by taste when preparing the secret pepper sauce. Im told my moms friends are particularly known in the area to have the best tasting kimchi in Seattle that cannot be purchased and can only be enjoyed by attending church service followed by the congregant meal.
These women know they have a reputation for making the best kimchi in the area and half seriously strive to live up to the lore surrounding their kimchi making abilities. Most of the time they make kimchi because they love God, their Korean culture, and their fellow brothers and sisters.
I invite you to watch our latest and final season episode about how these Kimchi Grandmas make Koreas most treasured national dish.
Making kimchi, a spicy pickled vegetable side dish, is fairly simple. All you do is salt vegetables and season them with a pepper paste. After resting for a week or longer to pickle and sometimes ferment, the kimchi is ready to be consumed. However, to get the taste just right you need more than a recipe. Like these kimchi grandmas I had the privilege to spend time with just outside of Seattle one Saturday morning, sometimes you need to add a little bit of this or a lot more than that. Each week when they prepare a new batch, they go by taste when preparing the secret pepper sauce. Im told my moms friends are particularly known in the area to have the best tasting kimchi in Seattle that cannot be purchased and can only be enjoyed by attending church service followed by the congregant meal.
These women know they have a reputation for making the best kimchi in the area and half seriously strive to live up to the lore surrounding their kimchi making abilities. Most of the time they make kimchi because they love God, their Korean culture, and their fellow brothers and sisters.
I invite you to watch our latest and final season episode about how these Kimchi Grandmas make Koreas most treasured national dish.