I loved the asmr- all the crunchy sounds - I never ate kimchi because I couldn’t find a vegan recipe!! Thank you Annie!! Also in india - we also have communal pickling events for making many mango based chutneys 🥭🥭🥭🌶🌶🌶
Hi Annie! I really miss your videos because of the educational sidebars that comes along with them. Very interesting. That kimchi event looks so awesome. I first became educated on Kimchi when discussed on the chef show. Chef Roy is awesome lol Before then my only exposure to kimchi was during those awesome trips to some Korean bbq here in Los Angeles. Thanks Annie for another great video! Take care and hope things are going well!
You're so kind, Sal. I missed putting out content and am happy I could finally share this video. I'm so glad you appreciated the kimjang feature - I really love the tradition and was eager to share. I hope you give it a go cause kimchi is incredible with grilled meats. And tacos!😋And oh... don't get me started on Roy Choi! Hope you're also doing well. It's so nice to hear from you.
Hey Great to see you again. I can only imagine why you’ve been gone for a while as it’s probably the same reason i have been quiet -“WORK!” BUT, As per usual, awesome recipe and great watch
Hey Chef! It's great that you're busy with... WORK! Same here. I'm grateful for the industry thriving, but itch to create more content! I'm sure you feel the same. Miss your videos and your energy.
Question, I bought and was preparing everything until I noticed I don't have gochugaru or chili flakes. Cabbage is sitting in salt + bit of water. Monday I can go to the store, what should I do until then (saturdzy eveningnow)?
Hi Scarlett! You can keep the cabbage in the salt brine overnight for now. When it's wilted in the morning, I would rinse off the salt brine, squeeze out the water and keep the cabbage in the fridge until Monday. You can also prepare all the marinade ingredients ahead of time, then add the gochugaru to it on Monday. I hope that helps. Please keep me posted on your progress!
