simple as it is, it takes a lotta work. BTW feel free to salt the crap out of the leaves. If they're slighty bit too salty, then it's perfect. When they get fermented the saltiness wears down a lot.

BTW it's very odd to see her doing this with traditional ingredients in a very modern kitchen. It just looks surreal to me.

I know! I've never made Kimchi myself, but I've watched my mom make it and she literally POURS salt onto the cabbage leaves.

Comment hidden because you are ignoring dag.(show it anyway)

I love me some Kimchi. We always have a tub of it in the fridge. I was introduced to it through Japanese food though. They eat a hell of a lot of "kimuchi" in Japan.

This is awesome. There is a slight chance that I might be in Korea for a year starting this summer. I'm looking forward to the food!

Tags for this video have been changed from 'culinary, korean, cuisine, kimchi, pickle, cabbage, spicy, sidedish, cooking, food, how to' to 'maangchi, culinary, korean, cuisine, kimchi, pickle, cabbage, spicy, cooking, food, how to' - edited by lucky760