Watermelon Kimchi Recipe and Discussing Cultural Appropriation | Cook With Me
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- Опубликовано: 30 июл 2024
- Learn how to make Watermelon Kimchi as I share some important insight into cultural appropriation in food.
Recipe:
Watermelon Kimchi
6 servings
2 cups watermelon rind, cut into 2-inch length pieces
2 tablespoons course sea salt
2 garlic cloves, minced
1/2 cup chopped scallions
½ jalapeno, thinly sliced
2 tablespoons gochugaru
1 tablespoon mirin
1 tablespoon rice vinegar
1 tablespoon brown rice syrup (or maple syrup)
1 tablespoon toasted sesame seeds
1. In a large bowl, mix together watermelon rind pieces with salt, until the rind pieces are evenly coated. Set aside for 30 minutes. Stir the contents of the bowl so that the pieces on the bottom are now on the top. Set aside for another 30 minutes. The pieces should be “bendy.”
2. Drain the watermelon and rinse 3 times under cold water to remove excess salt. Pat the pieces dry.
3. Add the pieces back to clean large bowl, together with the remaining ingredients. Stir until the pieces are evenly coated. Serve immediately or pickle for 3 to 5 days.
Kimchi Making YT Short: bit.ly/KimchiMakingYTShort
Kimchi Instructional Recipe Video: bit.ly/KimchiInstructionalRecipe
Korean Vegan Podcast EP 31 - Kimchi and Cultural Appropriation in Food: apple.co/3VUV2o1
0:00 Intro Making Watermelon Kimchi
0:10 Getting Negative Comments on a Video About How To Make Kimchi
0:48 The Benefits of Watermelon
1:23 Making Kimchi on the Floor
2:23 Cultural Appropriation in Food
Joanne Lee Molinaro is a Korean American trial lawyer, New York Times best-selling author, James Beard Award-winner, and host of the Are You Ready podcast. With nearly 5 million fans spread across her social media platforms, Joanne has appeared on The Food Network, CBS Saturday Morning, ABC's Live with Kelly and Ryan, The Today Show, PBS, and The Rich Roll Podcast. She's been featured in the Los Angeles Times, The Washington Post, The Atlantic, NPR, and CNN; and her debut cookbook was selected as one of “The Best Cookbooks of 2021” by The New York Times and The New Yorker among others.
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Хобби
This looks like a delicious recipe. My German from Russia grandmother and great grandmother made watermelon rind pickles every year. One of the many ways you can gather up the fragments and reduce food waste. I kind of love that Koreans can turn almost any vegetable into a delicious pickle.
I truly feel that if we are ever to go forward, we /must/ acknowledge where we’ve been. These traditional steps might seem like a waste of time but.. honestly, there’s a reason everything is done, and acknowledging them, the culture they’ve come from, and the history of the food we make is necessary.
I remember an older reaction from you to the floor comment, I never forget about because it kinda hit me. It makes me sad, that we live (and are part) in a society which creates so big insecurities about so small things. That we forces thoughtless our 'way' on other people and not even trying to look to the left and the right sides of our path, we make other peoples life unneccessary hard and our ways unneccessary small, it's such lose-lose situation.
Last year, I made christmas cookies. I startet with cleaning my working area. Than I cleaned the floor. And instead of letting every sheet of cookies cool down on the countertop, I put the baking sheets full of hot cookies on the floor.
Because my kitchen is tiny, it safed me a lot of time.
And I did it, just because I remembered your kimchi video. So thanks from my familiy to your family and you, there have been a lot of cookies this year :)
“Having a pianist in your family means listening to the same thing over and over and over...” ❤
This is such a beautifully intuitive way to explain the difference between appropriation and appreciation. Thank you for all you do. I appreciate you.
Making all these special traditional dishes is truly a spiritual experience. Thank you for the teachings. 🥗
The interesting thing is, I didn't knew Kimchi is Korean. We always had I'd when I was little. My parents came from Russia and in their village they made their own kimchi with everything they had (and of course also with cabbage) , because they were poor then. 20 years later I was with them grocery shopping and saw them buying kimchi from the Asian market around the corner because it's easier. I didnt know it was Korean. So interesting how recipes and dishes adapt and get introduced to new cultures and how it all changes over time. And I love it to this day. It's part of my childhood and I wanna try to make my own kimchi now 😊
(my English isn't good, i hope it's understandable😅)
Girl your voice is so calming ❤️ and your recipies 🖤☠️
I love how you expanded this conversation to acknowledge cultural appreciation.
For me, half of the joy of travel and trying new foods is the way it opens a door to appreciating a new culture. Where there’s a language barrier, there is commonality in appreciating the same food. We’ve tried foods while restaurant servers have looked on in anticipation - and although we didn’t speak their language - they totally understood our smiles and thumbs up after tasting the food.
One of my favorite things to do when traveling is find a local cooking class, or, as we did in Mauritius, find a local person who was gracious enough to open their home to tourists to try their homemade cooking (through a tour company, but still, 100% authentic).
That’s what makes this diverse world so rich and so beautiful. If a style of eating or a particular flavor isn’t for you, that’s OK, just keep scrolling. You don’t need to comment negatively.
And thank you for this recipe. I’ve only ever thrown the watermelon rinds over our back fence for our neighborhood deer to enjoy. It’s nice to have a recipe to try next summer! (Don’t worry, I won’t feed watermelon rind kimchi to deer; I’m sure it’s not in their usual diet. 🤣)
I wish these people commenting would just take to heart that old 'if you don't have anything nice to say, don't say it at all.' And also learn that how you say something matters a lot. Commenting on a recipe video about how you make a similar dish is fine, as long as it's presented kindly. Please never change Korean Vegan.
You bring so much to your viewers. Thank you for your insight and inspiration. For everything from life lessons to food ❤
You continue to teach me more than just recipes over the years and I thank you for it. Though I'd like to think I have an open mind, there is always more to learn and I LOVE your recipes. I was taught quite a bit of waste over the years and the more I cook, the more I realize how much of the things I chop off as "excess" can be made into something more.
I get what your saying about the paprika thing. I am guilty of subbing for cinnamon and star anise. I just can't with those spices. It makes some of my dishes just completely inaccurate but it tastes good to me, which after all, is who I'm cooking for☺️
I remember the kimchi video. I love it. I watch a lot of kdramas so I've seen people make kimchi on the floor before. Maybe I was shocked that they were working on the floor, though it seemed clean, but I was honestly more surprised by how these families or friends all came together to make kimchi as a group...it was so wholesome and honestly I was jealous. There was such a sense of community, care, joy, and fun. I wish we had something like that here.
to be fair, they make kimchi with everything in korea. avocados, etc etc. Yes it's not common but it's there and making it on the floor is obviously common bc counters have been so small.
the paprika thing reminded me of an udon recipe that i found that used spaghetti noodles instead of udon noodles. no mention of udon noodles either or acknowledging how they are different and how udon noodles even add a different flavor to the food. sometimes it’s about accessibility. sometimes you live in buttfuck nowhere and the closest town with a grocery store that supplies some of these ingredients is still far away. sometimes you really crave these dishes and have to make due with whatever you have lying around, but it frustrates me so much to see people saying “you can just use this thing instead” without acknowledging how it’s going to be different in their recipes
As an Asian, I approve of food preparation on the floor. That’s how we’ve had to do it and that’s how we still will do it.
I will sit down on the floor with a pestle and mortar in hand to pound away at the chilli and the fermented prawn paste to make sambal.
I will sit down on the floor to mash and pound the sweet potatoes in a tub to make some of my traditional kueh. I’ve got the berth of space, I don’t have to worry about damaging my table when I am working on the floor.
The floor is dirty you say? Sweep it and lay down a mat before you start work.
Just as my forefathers and foremothers did, so will I, this is part of my culture and I will not forget my roots.
Modern conveniences has made cooking and preparation a lot easier, but there are some things that still needs to be done in the old manner to achieve a certain texture. I cannot obtain the same roughness in sambal belacan that my family enjoys if I used a blender, the irregular sized bits of chilli lending to the texture.
Appreciating you and the message!
Thank you Joanne, very well said! And I thought your previous video was very well said too; it's too bad that so many people don't take the time to slow down and actually actively listen to your videos before making snap judgments and condemnations. There's always going to be narcissistic, racist gaslighters out there who will try to whitesplain things to you and tell you how and what to do, and what you "should" believe in. You don't have to explain yourself to anyone, just keep being you, the strong, wonderful, creative, extremely talented soul you are! Thank you for all you do, sharing your life, wisdom, recipes and inner thoughts with us!
Thank you for the insight and the recipe!!
That looks so delicious. Is gochugaru commonly found in supermarkets, or would I need to find a Korean grocer to find this pepper powder? I'm looking forward to trying this recipe. And I'm so sorry that people made your mother feel bad for making kimchi on the floor the way is traditionally made. You (your mother and aunt) didn't make kimchi on the floor. You made it in a bowl that was sitting on the floor, while working in the "kimchi squat", which, as a woman in her sixties, is hella admirable of your mother and aunt. I'm impressed, and perhaps a pinch jealous, that they have the ability to work while in this position.
I adore Kimchi and do make it at home - thanks to Maangchi. I greatly look forward to trying your watermelon kimchi.
So cool. I love you sm, you are my inspiration 💖💖 I love you 😍 💖💖💖✨️✨️
Oooh
I love the new format!
I totally respect and appreciate preparing on the floor; can I ask why? Is it easier for mobility or is it sorta "The Way things are Done", or something else? I'll sit on the floor to meditate, chill or eat or even lay down when I need to ground myself; I've never thought to prepare food, but I can see how it'd be connecting to the earth.
Much love and thank you for sharing this with us.
I'm so curious about this recipe. Looking forward to trying it out. In regard to cultural appreciation, you go Lady K! One must step back, with fingers off the keyboard, and really think before making rash and bold statements. Ease into your thoughts please, all persons.
You can't win the 'floor' thing. It's a comment about you being authentically Korean and not about the food prep. Forget 'em I say. I love everything about your food.
I’m a Black Woman and I approve and understand Wholeheartedly. Americans are so uncultured. Some have never traveled outside of the US and believe everything they see on the television. They will quickly take something and call it their own without credit it’s mind blowing. I am over 30 and have been traveling abroad for over 20 years. At least try to understand all cultures and customs are not the same and that is what makes us unique. Thank you for being Authentically you and tell your family the same 🙏🏽
it's not even outside the US. there is such a difference inside the US too. People are way to afraid thar different is bad and it causes them to miss out
Not just in food but who they meet and talk too.
the thing you really learn after traveling abroad is that there are uncultured idiots everywhere, it's not just an american thing.
word, thanks for your service, @CHAQUI11
Why are you trying to bring other people down?
Very true
I’m so sorry your mother took the rude comments to heart. I’d eat kimchi made from the floor in a heartbeat.
Perfectly said 🥰❤️🙏🏼
We also ferment/pickle watermelon in Romania :)
Thanks for keeping it 💯 sis ☺️
Please tell me that you do podcasts, your voice is so relaxing.
She does! Her podcast is called The Korean Vegan, you can listen on Spotify🎵
@@AussieHavanna Omg, thank u so much 💕💕💕💕
Great topic!!
Omg, Pickled watermelons are my favourite! I have to try this!
We usually salt brine pickle whole watermelons. They are small, 1-2 kg.
My favourite part is the pickled flesh.
Oh my god, looks so freaking delicious 🤤
Wow Joanne this looks absolutely delicious!! I have to try this!!! I was wondering do you sign any of your books? I wanna buy one and wanted to see if you could sign it for me? ❤❤
So smart, as always ❤ And I do chop my kimchi but I swear next time I’ll not 😜
I am from Northern Eastern Europe and we always made fermented cabbage (not napa cabbage, just round white cabbage) at home. It was made in very large tubs on the floor, basically because no table could fit this amount :D Now, since I've also discovered kimchi I chop it into very fine strips, like always and still make it with this same round cabbage but I flavor it with kimchi seasonings. I LOVE it like this, it has much more flavor, and I'm so grateful that I have this opportunity through trade (ginger, gochugaru peppers etc won't grow here because of very short growing season of 3 months) and internet. Unfortunately, some people will never change and will always judge others for making things differently from them. On a trip to France I also had people asking questions similar to: "But do you have houses there? Polar bears? Have you heared about electricity?" Most people were nice but yes, there always are some like this, unfortunately. I feel very sorry for your mom, I hope she can ignore these comments :( Anyway, thank you for the watermelon rind recipe, I will definitely try it in the summer!
Amazing ❤
I apologize for the ignorance you have experienced. I lived in Korea and I love your culture. Please don’t be ashamed of it! Embrace it and continue to share. Thank you for all that you.
Thank you for sharing your recipe I usually peel off the outer layer, the tough green part of the rind, I see you didn't, maybe there are varieties of watermelon that have a thinner green layer? Or are you just used to it ?
New subscriber by the way ❤
The way ppl learn to cook from the ppl who taught them is an experience of learning who they are as a person.. it’s one part of a person’s identity, culturally, socially, & even their familial identity.. it is as personal to their identity as their oral history that has been passed down through the generations.. for anyone to make comments about a persons way of sharing who they are in such a callous way as to suggest changes based on convenience & speed is missing the point & demonstrates the ignorance that has been to the death of a lot of cultures & traditions of several ethnicities.. we know this by experience.. We have had ppl without asking why our ppl do anything suggest to us that it is stupid.. 🙄we love the way you cook & share.. especially the traditional & familial demonstrations ❤
Looks good !
THANK YOU!
People need to stop being triggered by others' traditions and culture if you are offended by kimchi being made on the floor dont eat in that household keep your negativity to yourself
It never ceases to amaze me that perfect strangers have the audacity to call out a racist remark during a video that only shows love, family and cultural appreciation. The Karen’s are alive and well on the internet.
Wow, I would love to have a taste of this
The line between cultural appreciation and cultural appropriation can seem thin, but I think it’s all about intention. My husband learned how to make mung bean pancakes from a friend (from India, now lives in Canada) in college. It’s one of our favorite breakfasts and we think fondly of her every time we make them. Recognizing that it’s her recipe that she lovingly shared is the appreciation. That’s how I feel about your videos. You lovingly share your culture and food with all of us, and it is our job to respect and appreciate the gift, giving credit where it’s due. White ladies didn’t invent kimchi, and pretending that they did without appreciation for how it came to be with them is appropriation.
Yummmm❤
❤️❤️❤️❤️❤️
Watermelon rinds?!
Oh my! Yessss!!!
The other day I told my mom "my favorite food, is finger food, and all food, is finger food, if you know what you're doing." Not that I don't use silverware, but I grew up in a living history group, and we would camp and cook over a fire. Some of the best biscuits I've ever had were made in a cast iron Dutch oven. A steak tossed on a grate, and whatever else we can make and enjoy. I don't love all the food I've ever eaten. I do love to try new foods. We have a Vietnamese restaurant the town over(they actually have 2 locations, and I love it) but they had to take the bone marrow off the menu because noone would try it. And it was great, it was odd, I think it was roasted? But, just half a bone and some toast, and I have been wanting to eat it since I went in and they told me they had to take it off, because I have no Idea how to make it(I could probably look it up, might go do that). The point is, I've never tried to make kimchi, I do have a little jar in the fridge, I have been trying little bits with my snacks, not vibing so far, will have to try it in a recipe. But, I don't think kimchi is bad because I don't like it, or it's outside of my wheelhouse. I don't like crawfish, my coworker invited me to her birthday so I could try her mama's recipe. Because, that's food. It changes from person to person, and that is why it is beautiful. Your food is beautiful, your family's food is beautiful, whatever they cook. If people can't appreciate that, I suggest you take the apple a day philosophy, but with a soup can, throw it hard as you can now, might last two day.
Watermelon Kimchi 👌👌
@emmymade you should definitely look into this! I’d love to hear your opinion!
Ahhhh…just ignore the idiots who have dumb and clearly ignorant comments to make! You do what you and your family has always done…period! If someone doesn’t like, they can simply not watch…simple!!! That watermelon kimchi looks yummy…😋
🍉💙😋
I haven't been gtg any notifications for your videos. I hve selected all the bell options so I'm not sure what the deal is. I just wanted to let you kno in case it's happening across the board.
Would you use organic watermelon?
Let's be real, most of us wouldn't be vegan without cultural APPRECIATION. I just love Chinese, Korean, Japanese and Vietnamese food so much. And it's so easy to veganize!
European food is way harder to veganize. It's awesome that there are cuisines out there that make it so much easier for vegans to enjoy good food.
👁👄👁👍👏amazing nice job
I’m Korean American and growing up was a nightmare because of the uncultured kids around me. I would bring gimbap to school and was ridiculed all the time cuz they thought it had raw fish in it (sushi wasn’t as accepted back then). It literally only had carrots, spinach, danmuji (pickled radish), and hot dog. People be crazy when they don’t know what’s going on.
Why not? Pickled watermelon rind is a beloved American dish, so you should take the best of what each culture has to offer.
Wow, I love watermelon, I had no idea you could eat it.
Regarding cultural appropriation… why people get so offended by it? I’m Mexican, Taco Bell anyone?
Can you please do a video on what produce is growing in what season in Korea 🌱🥦🥒🫒
Yum yum yum this sounds delicious! 🍉 🌶️ 🥬 it would be so awesome if someone would make it for me 🤤
I’ll make whatever damn food I want from any culture or tradition. Its not culture appropriation and it’s stupid to even think that. I can make Chinese dumplings better than any restaurant I have been to. My homemade kimchi whoops any restaurant
FACTS
@@wolf_mouth Amen! Lol
I’m still confused? Can someone explain to me how what she described can be considered “cultural appropriation”? Genuine question! Please don’t attack me, I’m trying to understand.
Is there any doubt as to whether the Silk Road has tariffs rather than wars and flammable ocean ships, and that when we extended it to the New World, we clashed with the natives because they were not part of the Silk Road (that's the only difference between us), just like India Today and Japan (because India and Japan are Silk Road Deniers, who don't believe that the Silk Road is more than a bunch of slaves forced to carry items over long distances? Therefore, it makes sense to ask "what is Zellini's problem?". What could POSSIBLY be making them so crazy? Sorry for the error in punctuation. {Is there any doubt as to whether it's illiterate nonsense to have "sovereignty" rather than to do something OTHER THAN to merely intend to reduce the wages of workers who make one's imported goods and who would ostensibly, in response to the notion of their wages being reduced, conduct an identical revolt in which one is targeted as an enemy (by having what they call a "Worker's Party", or in the case of the messenger having been murdered, A LOT OF HEADSCARVES?)
ruclips.net/video/dVnOvDme7hE/видео.html
That’s the comment you were offended by? I feel like you would benefit from having more grace for others. Not everyone has exposure to other cultures and (unfortunately) don’t keep their thoughts to themselves, so those gut reactions come out. It’s rude and impolite but not inherently racist.
Not every person is going to affirm all parts of our culture and that’s ok. I feel like some of the things that bother you are observations rather than judgments, like kimchi smelling pungent. Everyone would benefit from social decorum but opinions exist regardless, and even the most open minded people have their limits.
I agree that some of your viewers are ignorant and immature , but plenty of people in real life can be honest about their feelings while still respecting others.
I have a question that doesn't have much to do with the video I'm in my last samester of college and I'm writing a Grant for a Start up business any advice Joanne