How to make cucumber kimchi using Min Jin Lee's family recipe

How to make cucumber kimchi using Min Jin Lee's family recipe
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    Min Jin: Hi my name is Min Jin Lee
    Min Jin: and I'm the author of Panchinko
    Min Jin: and today we're here to do a really cool thing.
    Min Jin: We're going to make kimchi
    Min Jin: with my mom.
    Mi Hwa: Hi.
    Min Jin: So the first thing that we're going to do is make the salt
    Min Jin: bath. And that sounds more complicated
    Min Jin: than it is. It's just water
    Min Jin: and salt
    Min Jin: and you boil it.
    Min Jin: Yeah.
    Mi Hwa: Three tablespoons of salt,
    Mi Hwa: yes.
    Min Jin: So in the book there's a really
    Min Jin: important section when my main character
    Min Jin: needs money.
    Min Jin: So she and her sister at the site
    Min Jin: sold kimchi in the streets.
    Min Jin: And that idea came to me because
    Min Jin: women around the world who are poor
    Min Jin: and illiterate who have very little basis for capital
    Min Jin: will usually make food
    Min Jin: and sell it.
    Min Jin: You will have 16 pieces because eight times two
    Min Jin: is sixteen. And I'm a writer
    Min Jin: and I can do that much math.
    Min Jin: And I wanted to ask my mother before
    Min Jin: why she cuts it this way
    Min Jin: because I thought maybe she could cut it this way.
    Min Jin: She said no it's more stable so you don't cut your
    Min Jin: hands.
    Min Jin: So safety is first.
    Mi Hwa: It's very cheap now. Season. While
    Mi Hwa: I'm waiting for the boiling
    Mi Hwa: water. Yes.
    Mi Hwa: I have to prepare for the
    Mi Hwa: Chinese cabbage.
    Mi Hwa: And just cut.
    Min Jin: The ends?
    Min Jin: And you're going to have about one
    Min Jin: and a half cups of Chinese chives
    Min Jin: that you will need for the stuffing for the cucumbers.
    Min Jin: And there's also a theory in Korea
    Min Jin: that if men like this it makes
    Min Jin: them more virile, just
    Min Jin: saying.
    Min Jin: I don't know if this is true.
    Min Jin: But if you eat Chinese chives.
    Mi Hwa: It's really true.
    Mi Hwa: Because my grndmother, my mother's side. Yes,
    Mi Hwa: all the time.
    Mi Hwa: I like this one.
    Mi Hwa: When I was in young.
    Mi Hwa: Yes.
    Mi Hwa: I ask my grandma.
    Mi Hwa: I like to eat this.
    Mi Hwa: And then grandmother said no no give
    Mi Hwa: to your father.
    Min Jin: Because nice girls don't eat Buchu.
    Mi Hwa: I think so. That's the why my grandma
    Mi Hwa: said this.
    Min Jin: That's what grandma said so I don't argue
    Min Jin: with this.
    Min Jin: But women are allowed to eat it
    Min Jin: too.
    Min Jin: If you look at the cucumber kimchi recipes
    Min Jin: around not everybody does this
    Min Jin: because of all the views boiling water
    Min Jin: for cucumbers in the Chola
    Min Jin: region of South Korea.
    Min Jin: This is what they do.
    Min Jin: But this is actually a more effective way of doing
    Min Jin: it. We tried it all different ways.
    Min Jin: Right now she's cutting the
    Min Jin: scullions.
    Min Jin: Right now we have scallion,
    Min Jin: chives and onion together.
    Min Jin: So you take rice flour
    Min Jin: like this,
    Min Jin: which makes it gluten free.
    Min Jin: But if you have all purpose flour that's fine
    Min Jin: too. So you can use this
    Min Jin: or you could use something like this
    Min Jin: and you add
    Min Jin: one tablespoon of rice powder,
    Min Jin: rice flour, three tablespoons
    Min Jin: of water and
    Min Jin: mix.
    Min Jin: So you add the slurry into this
    Min Jin: soh mixture. This is called
    Min Jin: oi soh bahgi.
    Min Jin: So oi means cucumber.
    Min Jin: Soh is the content
    Min Jin: or the dressing and bahgi just means it's the
    Min Jin: verb, which just means to stuff.
    Min Jin: How much ginger is that?
    Mi Hwa: About one tablespoon.
    Mi Hwa: This kimchi does not need lots of spice. All my
    Mi Hwa: life I cook for my husband,
    Mi Hwa: my children.
    Min Jin: There you go. Thank you.
    Min Jin: I really appreciate that.
    Mi Hwa: And garlic.
    Min Jin: So you make the soh now?
    Min Jin: Yeah.
    Min Jin: I mean
    Min Jin: I love garlic
    Min Jin: and
    Min Jin: fish sauce.
    Min Jin: It's already been pre-measured, so how much
    Min Jin: fish? Two tablespoons of fish sauce. And Gochugaru. This
    Min Jin: is two full, heaping tablespoons. I
    Min Jin: think we are ready to.
    Min Jin: I think you are ready.
    Min Jin: Is it time for the gloves?
    Min Jin: Yes.
    Min Jin: Stir it very, very well.
    Mi Hwa: OK.
    Mi Hwa: See that? Yes.
    Mi Hwa: And
    Mi Hwa: hold this way.
    Mi Hwa: About one table
    Mi Hwa: one tablespoon of
    Mi Hwa: amount just to put it inside
    Mi Hwa: to this way and the other way
    Mi Hwa: and then hold it.
    Min Jin: This about half a cup of water?
    Mi Hwa: Little bit. Even less than half. Good, that's
    Mi Hwa: enough.
    Min Jin: And a pinch salt.
    Min Jin: Very very little liquid in this kimchi
    Min Jin: recipe.
    Min Jin: And kimchi's a really special thing in my family
    Min Jin: because kimchi one of the most important things
    Min Jin: that defines Korea.
    Min Jin: And I love it.
    Min Jin: It's really good.
    Min Jin: We have one more piece to go.
    Min Jin: Did you hear that? Yes. You hear that crunch?
    Min Jin: That's high quality crunching.
    Min Jin: Thank you for joining us.
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