Video time: 15 min
Learn how to make kohlrabi kimchi with chef Edward Lee
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Fermentation made easy. You just need some vegetables, salt, sugar, and a little bit of time.
If you can make salad, you can make kimchi. And you’re going to want to make this unique Version with crunchy and sweet kohlrabi, watermelon radish, garlic, ginger, and Korean chili flakes.
Packing kimchi in a jar is a skill of itself. Once you learn this technique, you’ll be able to turn so many vegetables into delicious kimchi.
Take a journey with James Beard Award-winning chef Edward Lee to his home in Kentucky, to uncover his Southern flavors with a Korean twist. Learn how to bring Edward’s unique flavor profiles home, as he teaches his signature dishes including Fried Chicken with Gochujang Sauce & Slaw, Cabbage Steamed Fish, Kohlrabi Kimchi, Steak with Kalbi Butter and so much more. Discover over 30 exclusive recipes, his original documentary story, and 12 hands-on lessons where he imparts his most important knowledge, techniques and secrets.
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Discover chef Edward Lee's roots and food philosophy in Edward's Story. Journey through Kentucky and explore the story behind his Southern-Korean cuisine.
Make crispy fried chicken with Edward Lee’s gochujang sauce and a fresh Asian pear slaw
Master steamed fish with miso Hollandaise alongside chef Edward Lee
Master chef Edward Lee's Braised Tofu and Radish with Ham Salt
Learn how to make kohlrabi kimchi with chef Edward Lee
Learn how chef Edward Lee creates Eggplant, Bologna & Mushroom Burnt Toast and master his burnt flavors technique for delicious, unique results
Join chef Edward Lee and discover how to make savory Asian peanut butter with roasted peanuts and sesame oil for umami-rich cooking
Learn how chef Edward Lee cooks Peanut Braised Chicken with Carolina Rice
Learn how chef Edward Lee transforms shrimp and grits with bourbon brown butter and oysters for a bold Southern flavor upgrade
Grill perfect steak and vegetables with chef Edward Lee. Learn fire control, doneness checks, and smoky flavor mastery
Master grilled quail with Edward Lee. Learn to char, make banana BBQ sauce, and quick pickles
Join Edward Lee and Ben as they host a backyard barbecue. Discover Ben's special brine and master grilling meats and veggies
Discover how chef Edward Lee transforms watermelon with popcorn, peanuts, and a crunchy brûlée in this creative summer salad lesson
"My partner grew up in Louisiana, and she's in love with Kimchi. This will be my first test as she will be my critic. Great Video!"
"Excellent video. As someone who doesn't eat/make kimchi that often, what are some good ingredients to use when I normally make one? Thank you"
"Beautiful class.Made my first batch today with local Florida Kohlrabi.Can't wait until next week to open the jars and try it."
"Wonderful idea, great video, great Chef. Thank you!"
"Loved this recipe. I lived in Korea for 6 months. My mother taught me how to make summer kimchi that I enjoy eating. Thank you for this video as I learned that almost anything can be turned into kimchi. Thank you!"
"I always wanted to know how to make kimchi and this makes it seem so easy interesting and flexible with vegetable choices."
"Great class. Takes out all the fear of fermentating. The discussion on "playing with your food" is spot on."
"Great… loved this… love the fresh. approach to the food. Loved the lesson on KimchI and fermentation Its took the fear away- I will definitely vibe trying y own kimchi…. Jill B"
"A real great recipe. Easy to make and the taste is amazing. I love KimchI and I was always afraid to make it by myself but now I won't stop to ferment."
"Thank you for this! I’m excited to try it. Fermenting and bone broth are the crafts I wish to educate myself on!"
"I LOVED watching this... My youngest daughter really likes Kim hi... I'm excited to try making this. I really like the message... Get back to touching our food!"
"I do fermentation making wine and beer, but I’ve never made kimchi. This sounds like so much fun. Another ay to enjoy fermentation."
"Worked well with daikon. Best kimchI I’ve had. Much fresher and lighter"
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