Kimchi's Amazing Transformation: One Hour to One Year | Bon Appétit

Lauryn Chun, founder of Mother-in-Law’s Kimchi, joins Bon Appétit to break down the different qualities kimchi acquires, undergoing an amazing transformation from just an hour of aging to an entire year. Does kimchi really get better with age?

0:00 Does Kimchi Get Better With Age?
0:20 Appearance
3:56 Smell
6:31 Taste
9:36 Final Thoughts

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10 Replies to “Kimchi's Amazing Transformation: One Hour to One Year | Bon Appétit”

  1. This makes me so proud as a Korean when back in the day I was afraid to even bring kimbab to school. Now Korean food has just exploded across cultures ☺️

  2. I love sour foods and enjoy the taste of other fermented cabbages, but had never tried kimchi until recently. Strangely, I found it a bit bitter for my taste. Was it not aged properly?

  3. I made batch with my mom after watching Brad's video on Kimchi and since then our family always has a batch fermenting. Delicious and healthy.

  4. Yummy.I love making my own kimchi. I'm just sad that I'm almost out and I haven't made my next batch yet; no cabbages.

  5. She's a cool presenter but I really was not a fan of mother in law's kimchi when I tried it. I'd avoid anything commercially prepared in a solid glass jar, and instead opt to go to asian grocery stores where you can buy them already fermented in more appropriate containers. Way better tasting than the stuff in regular stores, too. Sorry MIL.

  6. The sweet spot for the best kimchi flavor is actually between around 2-7 days in my opinion. You get decent fermentation/infusion without the cabbage losing its freshness.

    Also, it's go-chu-GA-ru, not go-chu-GAR-u. Mispronouncing things (especially if you're supposed to be an expert) makes me question your expertise.

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