Roy has been working to feed those in need, give jobs to his team, and keep people safe during quarantine - please donate to Kogi here: kogibbq.com - $2,000 of the profits from today’s episode will be donated to Roy’s food truck movement!

As someone who is formerly homeless in LA, I gotta thank Roy Choi and everyone else who help out the folks in Skid Row. It's a rough situation, and the folks passing out food made things feel more normal. And normal is really necessary for the homeless.

The fact you didn't release a series called 'Collabish' with all these features is disappointing

Joshua Weissman: "I feel a disturbance in the force. As if millions were making sourdough and were suddenly silenced."

Me: hmm I’ve never had kimchi I wonder if I’d like it Andrew: fifteen cloves of garlic Me: I love it

Broke: Sourdough Woke: Sauerkraut Bespoke: Kimchi

Im korean and in korea we actually have refrigerator only for kimchi

North style Kimchi: noo! You shouldn't use too much spices! South style Kimchi: hehe salted fish goes *SPLASH*

As a former employee of one of Roy's ventures, I can attest to his craftiness and innovations in the kitchen. Definitely a leader of the true school. Bringing street culture into the kitchen and vice versa. Hats off to you Babish x Roy!

Is anyone else curious how Squarespace is able to turn a profit when they're busy sponsoring EVERY SINGLE website and podcast on planet Earth??

Last time I was this early the Kimchi was still cabbage.

I've personally never tried kimchi, but after watching this, I am convinced and I'll definitely give it a chance.

Bro oh heck yeah! Thank you!

Babish: this is a family show Tur-tur-key-key has entered the chat

Non-Koreans: omg no gloves “Koreans”: omg no gloves Koreans: oh ya 손맛 👍👍

"Everyone is making sourdough bread" me staring at my milk bread: 👁 👄 👁

Did my own kimchi and mixed everything without wearing gloves. Turns out worst idea ever. My hands were stinging for about half an hour

if you want to try the non-carpool lane route, maangchi's kimchi is seriously the best

Me: *Makes Kimchi the way KZfaq Queen of Korean cookery Maangchi taught me* Also me: I feel like I'm cheating on the Queen but also want to see a collab between Babish and Maangchi 😂

If you have the space and time I really recommend cutting the cabbage in half instead of quarters. It definitely more difficult but cutting in half will give it a better and a deeper flavor and it can ferment longer without going too sour. Also instead of sugar I really recommend either apples or Asian pears as it gives more of a fresh taste. Finally salted baby shrimp is a must in traditional Kimchi, don't worry you wont taste any weird fishy taste rather it is great at seasoning the kimchi. Either way Kimchi is a great little project because you don't need to follow certain rules. Every family has different recipes and styles of kimchi but its always a great healthy addition to your fridge. Also remember you can make kimchi with spring onions, radish and other thing that aren't nappa cabbage so it's great to experiment. In conclusion, I am very Korean and I hope you can enjoy good kimchi at home during this pandemic.

My grandma held a HUGE kimchi-making day and I was in charge of the onions and radishes (there were like 20 lbs of each) and my hands smelled like them for a week after.

What it says: “Babish making kimchi with Roy Choi” What it is: “Babish making kimchi while fangirling over Roy Choi”

“let’s start with a blender” my korean mom: 👁👄👁

Roy: "try to get as deep into the crevices as possible" Babish: "Roy, this is a family show" Also Babish: "I'll be your side piece anytime" This guy lmao *Why do people edit their comments and say thanks for the likes? Odds are anyone who's liked it up to that point is never going to see the edit. Anyways guys thanks for 500 likes I've never got so many!

Babish: bashes sourdough *angry Joshua Weissman noises*

Brad Leone’s crying somewhere knowing Babish did a fermentation episode without him

Babsy, you need some pink ajumma gloves when making kimchee

Babish: now suddenly everybody has time. Me: *cries in essential service*

Me: "Hell yeah, can't wait to learn how to make Kimchi!" Andrew: "I've tried twice and failed." nvm

Roy: Where'd you get this recipe? Andrew:....uhhhh, it's yours. Roy: *surprised Pikachu*

me, a Korean who learned it from her gran: ooooh boy, let's see where this goes. (It's like watching a loved child put their hands on the stove. It's gonna be painful but they gotta learn.) You basically made geotjori, a light, easy, quick version of kimchi that you can start eating right away without fermentation. What I am missing here to call it decent kimchi is porridge, raddish, pear or apple, salted shrimp, and a looot more soaking of the cabbage. It was so crispy, omg, the leafs need to be flexible. Also you need get in there up to your elbows to push the marinade in all the cravaces to give it that "hand taste". Not a kimchi session without the stained hands/gloves. But hey, it's a good start for someone not having their Korean ancestors whispering kitchen secrets in your ear :)

I think the cabbage needs to be salted more, or for longer. Looks too firm.

Binging with Babish: we will be making Kimchi Every Korean in the comments: 👁👄👁

Babish: “this is a family show” Anytime Jess is in a video:” _mentions_ _food_ _foreplay_ “

Roy really is something else. He’s been a huge inspiration to me in the kitchen and with everything I cook.

When he used a spoon to put the paste between the cabbage, I died 😂

Babish: lets make kimchi Me: finally the one dish i can make with all the ingredients readily available

I genuinely don't know why people think kimchi is intimidating. I taught myself because heritage but I also had no one to teach me because family is complicated. Figured it out thanks to the internet and now I regularly make giant jars full of kimchi and it's 1000000000x better than the stuff you get at a regular grocery store.

My family instead of using sugar we blend apple, and we also add those tiny salty shrimp things. Fun fact: koreans have a special refrigerator for kimchee and when your left overs get to sour, make kimchee stew (that's the English translation, right?? 김치찌개)

Roy seems like such a genuine, patient teacher. Very glad you were able to collaborate with him, this was a wonderful episode. Thanks babby

Ahhh yes, the flavor of life. Kimchi has a permanent home in my fridge.

As a Korean, this brings back memories of huge buckets that we used to make huge batches of kimchi. Most non-Koreans do not know the amazing result of kimchi that has been properly fermented for a long time. Thanks for bringing back some good memories Babish :)

you had me at "15 cloves of garlic"

I absolutely LOVED loveloveloveLOVED how Roy was able to directed/help you with making (and a filming tip). It's really nice to see someone take advice humbly and still be great at the same time.

I'm glad you're jumping into kimchi and pulled Roy Choi to join you! A quick tip I learned from my mom, the biggest thing to remember is that air is your enemy. Air affects the anaerobic fermentation process causing not only an off taste to the kimchi, but also can cause mold growth (the acidity from proper fermentation is what prevents mold and things like that). Its why you want to cram everything into the jar, putting in sauce to fill the gaps, and ensuring every inch of the kimchi is covered. It reduces air and ensures that the salty brine can encourage growth of the right bacteria. Also, its traditional, especially in the areas by the ocean, to put in seafood. Most will use saewoo jeot which is a brined tiny shrimp, but in some areas, they will use raw oyster, etc. It gives an almost sweet refreshing umami flavor to the kimchi.

When you make Kimchi you are legally required to wear long red rubber glove

Roy is a super nice guy and if anyone wants to see more a recomend "the Chef show" on netflix with roi and Jon Favreau

i love the videos where he makes a traditional ethnic food so i can read the happy memories people have making them with their families.

Plz do a basic episode on the white cake: explaining the difference between sponge cake, chiffon cake, genoise sponge and any other white cake.

Kimchi: *Rated R* Tur-tur-key-key: *Rated RRRRRRRRRRRR*

Why did this hurt my soul so much probably because it seemed too quick lol im so used to salt and soak long ass process ot feels weird seeing it in a short video

Does anyone else use this as a really calming background as you binge the same four junk food groups you've been bingeing on since the begin of quarantine?

all the Koreans forming a secret society to judge his kimchi

Kimchi is a wonderful creation that not enough people eat.

As a Korean-American who didn't like kimchi growing up, I never thought I'd see the day when kimchi would go mainstream into the western palate.

My friend, im a chef myself and i got diagnosed with PSA, i was 18 at the time. Nowadays i can bearly walk and use my hands without relying on heavy painkillers... I just wanted to say THANKS!. Watching you has rekindle my love for cooking and life... Cheers from México

when does the podcast " Babbling with Babish" start?

Roy : "Try to get as deep into the crevices as possible". Babish : "Roy, this is a family show" 🤣🤣🤣

Couple months ago my friend and i went to Kogi Taqueria and Roy was there and even though the kitchen was super busy he still took the time to say hi and let us know what was happening while he was training another worker. Top guy. Both of us were like holy shit Roy Choi just talked to us.

When he said “ I’ll be your side piece anytime” I screamed 🤣🤣🤣 I can’t with this guy🤣🤣🤣🤣

"It's gonna be way more interesting on your Instagram feed than another sourdough!" I wasn't asking to be exposed like this...

B: there are a million ways to use this condiment... Me, who just ate a whole Mason jar of kimchi for dinner: wut?

i like when babish brings folks over to help him whenever he's not fully sure on how to do stuff. shows that it doesn't make you weak when you ask for help.

Love the simplicity of the ingredients and recipe. And fantastic back and forth with Roy there

sourdough: *exists* babish: thanks, i hate it

Should’ve left the cabbage in the salt solution longer. Yours were still pretty stiff... is harder to coat when it’s stiff

As a Korean who loves and makes kimchi, I'm so happy you are introducing Korean food on your channel, and with the great Roy Choi! But, was the sourdough trashing really necessary? Ironically, I watched YOUR sourdough episode to help me learn to make it. BTW, it came out great and yes I'm one of the assholes who instagrammed it. I grew up with kimchi so sourdough and baking in general is a nice change of pace for me. Anyways, I still love you! And thanks so much for coming to our studio at Floyd County that one day to talk to us. It made my day :)

It's insane to me how genuine and honest Roy is

Just a korean that was so surprised he making kinchi

Me: **knows how to make Kimchi** Also me: **watches a video on how to make Kimchi** I make it the traditional way so this is really interesting :3 I might try it

Kimchi is one of the Best Korean Traditional Foods in South Korea. There are over 200 kinds of Kimchi, each has its unique taste and flavor!! 😍 I started making my own Kimchi at home since 2005, absolutely love it + health benefits!!

i was born in a korean family and ive tried this hundreds of times but i havent gotten tired of it

handling kimchi with bare hands, now thats grandma-old-scool. how long did it take to get the smell of your hands?

Not gonna lie, I'm only slightly offended he didn’t collaborate with Maangchi.

As a korean American who makes homemade kimchi multiple times a year and was taught by my grandma who lived and cooked in Seoul and Busan, I’m glad he specified “non traditional” because I was screeching for a moment.

been making my own kimchi for years and i keep screaming "wait!!" the same time as roy when he starts doing something wrong 😂

My grandmother would actually bury her homemade kimchi to let it ferment... I miss it

Few tips: Make sure your Napa cabbages are grown in the winter. It is a winter vegetable and will taste best then. You technically don't have to ferment it but generally the more fermented it is the "riper" it gets. Barely ripe kimchi is best paired with fatty pork belly while super ripe kimchi is best used in stir fry (you can tell how ripe it is depending on how soft the cabbage is and how strong the scent is) Speaking of, if you stored your kimchi for way too long and it tastes a bit too ripe, almost off, you can use it in stir fry or sauté it in pig fat instead of throwing it out. This recipe is quick and easy but a lot of the times the process also includes a sort of paste made from glutenous rice and water boiled down to almost an overcooked gruel level along with a sort of small shrimps fermented in very salty water instead of... well salt. For the most authentic flavor, get a clay urn of sorts and store it in there, burying it underground during the winter until it's ready. If you have the cash, a specialized kimchi fridge does exist but idk how widely available it is outside Korea. It's great for storing kimchi and meats, much better than a fridge. Edit: depending on where you buy it, the kimchi might taste different. Ex. In japan the packaged kimchi is too sweet but fits Japanese taste. Also bonus points if you use large, plastic tubs during the whole process like every country side grandmother.

Roy Choi is SO cute. His laugh, omg. It's ADORABLE. He's awesome

Roy feeding all those people is top notch and says a lot about him. I am going to try this recipe this weekend. Been expanding my pallet of preserving etc, and Kimchi is the big one...... Thanks for this video. You tool something intimidating and made it make sense.

Babish: does anything Roy: wait

Anyone else a liiiiittle disappointed he didn't ask Maangchi to collab with him? They're both from NY😂

I feel honored you got to make one of the best vegetable dishes my people could provide. I'm very proud of Koreans for making kimchi and glad to see it become popular.

Watch out or Gordon will steal this and use it for a grilled cheese sandwich.

From my eye, cabbage seemed slightly undersalted and firm to start, but otherwise looks good! Roy's "carpool lane" method seems pretty accessible to the uninitiated. You made in far too small a scale though. Kimchi needs to be made w/ a gaggle of folks in the deep "kimchi squat," huddled over a kiddie pool-sized bin of cabbage.

Couldn’t have waited 2 weeks and 2 days to see the final product? You really teased me Babish

This episode was a little-jarring-🌝

In korea we make loads of kimchi because we eat it with every meal and so that the fermentation process can go for months on end.

The fact that Babish isn't wearing gloves is making my Korean bones shutter

I have never heard of oyster sauce being put into the paste. I followed Maangchi's recipe the 2nd time I made it. (The first time was suuuuch a fail and I made a LOT and it just grew mold :( ). The 2nd time was a success! Just really reaallllllyyy need to make sure no air gets in and to fully pack the container. Also lol don't make a lot on your first try or you will cry haha

Haven’t seen my kitchen sense march, and your vids keep the interest alive.

“To help the medicine go down” Babish is my modern-day Mary Poppins

Roy is a national treasure. Just like Babish. Both are so wholesome

If you ever get a girl that makes good and excellent Kim chi *Dont EVER let her go...*

Everytime I’ve made kimchi it turns out just tasting “hot” with no actual flavor,, but i made this recipe and it was SO GOOD IT ACTUALLY HAS FLAVOR UGH MY DAD THANKS YOU

the intro to basics with babish sounds like the happiest and the friendliest thing ever

Petition for Babish to make Uncle Iroh's Jasmine Tea 🍵

Surprised how many viewers are disappointed by Babish collaborating with Roy Choi, he's a _legend_ . Roy was also in the Chocolate Lava Cakes episode with Jon Favreau.

This is our go-to Kimchi recipe for years now. Excellent

Ooh fun tip! Don't cut through the cabbage all the way, but instead only cut through the core and then tear the cabbage in half. Then do the same thing to the halves to get quarters. It's really satisfying and keeps the cabbage nicely shaped and in tact. I learned it from Maangchi's kimchi recipe. Happy kimchi making!