Making kimchi at The New York Times Food Festival!

Hi everybody split with your both hands gently can I ask you why you cut it here I can tell you okay so a little later don't interrupt me sorry Ginger also just a little bit fermented shrimp if you are bothered by this tiny shrimp.

Ice and you can just chop it up mincy but I think the point is about kimchi is everyone has their role and that's why it's such a communal process I think it's really fun to make kimchi with other people yeah yeah yeah really beautiful color for it my mouth is watering already okay so Eric.

Thank you so much