How-To: Make Kimchi at Home with Deuki Hong
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- Опубликовано: 1 окт 2024
- In this episode of How-To, chef Deuki Hong teaches us how to make the traditional fermented Korean staple, kimchi.
Check out the recipe here: munchies.vice....
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Развлечения
''The recipes I have are just good guidelines. Make it your own, go from there.''
Great words. That's what cooking is all about.
i agree. sometimes the most basic things get forgotten. especially nice to learn about unharmfull preservationmethods in days where everything is full of artificial crap and preservatives. there still too many people who eat industrially processed food on a daily basis(its dangerous and theres a reason why its called "junkfood" people dont run well on bad nutrition.) so many words to just say i agree :D
Except those aren't the same thing
Tony Dinh Fish sauce has anchovies in it...
Tony Dinh there are different types of fish sauce tho
I worked for chef Deuki here in San Francisco. He once said my "misan place" could possibly make him throw up lol Great teacher tho he made me want to be better in the kitchen. Unfortunately I had to leave 😔 thank you chefe😎👌
"Everyone Korean thinks their mom's kimchi is the best"
Truer words have never been spoken.
Pro trick: watch series on flixzone. Me and my gf have been using it for watching a lot of movies these days.
@Kannon Bo yup, I have been watching on flixzone} for years myself :D
It’s true except my mom doesn’t make kimchi xD, but my grandma in both side of my family do make kimchi xD
Munchies must have been listening to all the negative comments over the past 6 months. Last few uploads have been pure fire! Great people with actual cooking skills. Bravo!
@THICCachu Absolute Unit
This is crazy, I go to the same high school he went to and joined the culinary academy program within it that he did too (though I ended up leaving). My teacher is so proud of him we have pictures of him hanging around the school
Dina
nice
Noice
Who cares...
kk 5579 183 other people care
@@jussin68 184
if theres no angry korean it means the recipe was done right.
Andy Surya 😂 lol
Andy Surya yes!lol
That's cuz an asian dude made it, if it were anyone else of another race, they'd be pissed
It can be better.
ANGRY Korean here. Missed the rice porridge which is the key ingredient. Typical arrogant hipster "chef." But whatever right? "WHATEVER" cool dude.
Make sure to rinse off the salt after you let it sit overnight. If you leave the salt on when you add the chili paste, it will come out way too salty! He forgot to mention that step.
He mentioned it when he was dry-brining them, but not when they were ready to add the chili paste.
He said you have to season it off
You’re going to tell him how to make kimchi because you’re Korean
No rice porridge?
just when u dry-brining it or when u leave it in salted water?
i can eat kimchi all day. the thing is sometimes i eat more than i should and get the shits the next day. worth it.
Lol
What do you suggest pairing kimchi with?
I'm Korean and I approve of this guy. The recipe is simplified yet authentic, and his comments in between are just hilarious 😂
So is he lol
wow. there is nothing more attractive than a Korean man making kimchi .__.
Tyrone Catkiller Kang holy shit dude what do you watch?
Bruh whenever an asian person is on here people always fetishize them
@@rigamarooh This is something ugly or fat people say. Which are you?
@@AccountInactive what? Is it not true??? Every single time an asian person is on this channel half the comments are "😍😍😍 asian person"
"all right, let's do this freaking good stuff"
"Oh, it takes a weekend, that's not that bad"
"well, two weeks of fermentations, that's ok, we can wait"
"Wait, what? Did he say 6 months? Screw it, i'm gonna buy it in the asian market"
matthieu galinski it depends on the weather and climate hahaha. Here in Singapore where I live, the hot humid weather means that the salt sweats my cabbages out in 2 hours, and it ferments in under a day 😂
3 days on the counter in summer....it's going to age in your fridge. I like it as soon as it's a bit bubbly.
This is 2 years late but maybe it’ll benefit someone else looking through comments. even if you buy kimchi in the store, if you want to cook with it (kimchi fried rice, kimchi jjigae, etc), you need to let it sit in your fridge for a while. You get better flavor when you do that. That 6 months comment he made was if you wanted to cook with your kimchi.
Deuki thank you for the great video. I was wondering if you possibly had a written form of this recipe somewhere. I’m an old Jewish guy who adores Korean food but has lost a great deal of cooking prowess so to have it written down I could tweak the ingredients to make my own version. Thank you once again!
Kimchi is life.
Kimchi is love
Jordy Admiraal 😅😂😂
Yes, That’s a legit kimchi! I think there’s a bit similarity in food culture all over the word. I heard from my Italian friend that in a special day (I forgot its name), all members of family usually make bare tomato sauce with their own special recipe to consume them for a year. Interestingly, we have a similar culture as well. We call it ‘Kim-Jang’. All family’s members make a lot of kimchi along with grandmum or mum to consume them for a year. After finishing labour, all members have some fresh kimchi with boiled pork belly together. It’s crazy! Haha! BTW good to see KIMCHI here! Thx Deuki! :-)
Daey 데이 hi i am from India. My family also making the pickles it is just like kimchi where we use dry vegetables like carrots,mango,green and red pepper also lemon(it is not dry). for making this we use oil,lots of chill powder,black pepper,etc spices according to family to family. we use it as a side dish and it makes food delicious. rather than choosing other products from markets i.e. jam, tomato sauce i personally prefer pickles.
German sourkraut could be considered very similar, fermented cabbage, but obviously far less spicy since germany didnt have access to as many spices back then xD
hi, i'm italian! sorry but we dont lol
Tomato passata! People don’t do it anymore. It can still be found in rural parts of Italy among older people. Find it on youtube from Pasta Grannies.
Nick Sande actually the original kimchi was the “white” kind without the pepper and other spices. The red kimchi came about in the early 1800s when peppers became available
I like this guy!
Der Specht amen 🙏 to that 😊
was there any flour/rice porridge added to the chili paste? because that is super important for fermentation!! if anyones interested, go to maangchi's channel and see how she makes kimchi
akayrk what importance does it play in fermentation specifically? I'd thought it was only to help make a paste.
@@eliaslyons5542 some extra proteins on top of sugars for the fermenting bacteria to eat
Great vid! You don't haaave to brine it over night, but washing it thoroughly afterward is a must! Squeeze and strain out the moisture before seasoning. If you don't have Asian pear, then Fuji apples, dates or very ripe persimmons are amazing alternatives for a Korean mother's touch. We also use Thai fish sauce for seasoning and it's the bomb. Good luck!
Love watching this guy, just so natural.
I couldn't find any Napa cabbage in my country,can I use cabbage that is available in my country.please tell me.
Ulfat Aaisha yes. You can use this method of preserving or ‘kimchi-ing’ many other vegetables. Kimchi carrots, radishes, cucumbers, and all types of cabbage. Some say you have to use rice flour or starch... you don’t HAVE to, but that is why he used sugar and pear. They do the same thing. It all depends on where you get your recipe from. Try this recipe with any cabbage. If the shrimp doesn’t work for you, leave it out.
Try searching for 'emergency kimchi' :).
Did you know in the early 2000s there was a cabbage shortage in Korea until they used the regular European Globe cabbage that we have here in America? They say it was great. I'm vegan so I don't use the fish products but I use soy sauce or Golden Mountain seasoning sauce.
The most important part is the red chili flakes. Got to find the real sundried kind.
who else thinks this guy is daddy material
This guy is so cool 😎
I'm getting stick and tired of Asians that seem to have to APOLOGIZE for the way their food smells.... EVERY culture has food that smells unpleasant to other people... expensive cheeses, italian anchovy paste, canned tuna.... heck even hard boiled eggs smell funky...
oopopp x ... he didn't even apologize, he just said it smelled strong
It's just American views on Asian food. Because it's foreign, people react differently than if it was smelly cheeses or Italian anchovy paste. I mean, it's getting better though since with the internet, Americans are becoming more culturally aware.
You don't realized that the pungent food smells can destroy lives. My brother accidentally broke a bottle of fish sauce in the back seat of my dads new Cadillac. We had to throw the car away.
Let's get a march going
As he mentioned, even Koreans buy a separate fridge just for kimchi so the smell doesn't affect all of their food. No one is apologizing for anything
Oh, there are no measurements on these kinds of videos. I guess they're not actually recipe videos but more about technique?? But i wanted to make this at home :/ :(
A lot of people like fresh kimchi but I personally am a big fan of the fermented stuff. I just can't get enough of that pungent, truffle-like, earthy, nutty gasoline taste. If you get a good batch of kimchi, the smell will hit you before you even fully unseal the jar it came in. I know kimchi is supposed to be a side-dish, but for me it's the star of the show. I go to the store looking for food that will pair well as a side for my kimchi, not the other way around. I'll even eat it by itself... the thought of that crunchy nappa cabbage with those diced radishes and that spicy fermented chili-shrimp sauce... MMM MMM. Nothing else quite like it.
just like hispanic grandmas, say that there tamales are the best hahah but for real my grandma has the best tamales!
You should've added some rice flour or starch to the paste. It helps the fermentation.
It's in the recipe in the link, but for some reason it's not mentioned in this video
They have a tiny fridge just for kimchi in most homes!? Amazing, I need one.
when i was stationed in Korea, they sell kimchi fridges at a store called Hi-Mart. like he said, they are like the little ones you find at work or colleges. Very neat! I might get me one.
@@AKILAHTRAMMELL Thats pretty cool. I may buy myself one oneday.
By the way, I thank you for your service. 🙂💖
Excited to try this. Kimchi is dope.
Reegan Riddiford me too. It's going to taste great
The chef is kinda handsome...
Not kinda, VERY!
Haitians have Pikliz which is similar in a lot of ways depending on the recipe. Give it a try and compare the taste.
He is hot.
This was a clinic on making Kimchi.....incredible
in my family, i know my mom's kimchi is the best. on my moms side of the family, after my grandmother died, my grandpa was by himself. grandma cooked for him for over 50 years and he only knew how to make a sandwich. so then my mom and all her sisters would take turns, once a week, and cook a weeks worth of food for grandpa. after awhile, grandpa had just my mom cook for him because he liked my mom's kimchi the best. grandpa approves thus hers is the best.
I'm kimchi, and that is NOT Korean...
RobAve your kimchi too?
*bows*
You’re kimchi?
I make kimchi quite often since I movd to Korea. Honestly the gloves are not necessary. It does NOT burn your skin. Unless you have super cracked/dry skin with cuts... that short time it's used to marinade the leaves will not be that bad. It just stains your hands a bit after lol I used to stress about the recipes but .. I just learned to dump shit together and estimate. My kimchi tastes pretty fine when fermented and used in soups. Was going to film one but have to finish the kimchi in the tub first.
6 months???? Lol wow. Very interesting... N looks very yummy. I need to try some soon. Thanks.
Can i marry him!!
That asian pear is HUGE?! Are they usually that big?
yes
yeah but they're pretty expensive compared to most other fruits though
asian pears are huge, and a lot more refreshing. also check out some korean apples. its huuge.
yes, asian pears are very large. They are crisp as crisp can get, and cold and sweet like a winter's evening by the fire. They are like apples but way sweeter.
one korean big pear is usually $5 more in korea
I was distracted by the chef's hotness, until he said the bit about "special ordering" fish sauce.
Just... what?!
What kind of uncivilized rock does someone have to live under where there are no Asian groceries that carry fish sauce?! Move immediately.
Nappy Bunny it's the anchovy sauce that he said might have to be ordered, not fish sauce.
Hi am from algeria and i loove kimtchi but i hate fish or fish souce so can i just not put it ?
سمونة سمونة yes. Try soy sauce instead.
you are contradicting yourself. you love to eat kimchi that is made with shrimps and fish sauce... you remind me of my brother who HATES seafood but eats kimchi.
Yeah! Maangchi (a famous and beloved Korean food RUclipsr lolol) says that you can use soy sauce + salt.
The two foods my dad hates and will always blame his time in the military for are Spam and Kimchi. He would tell me that as soon as he stepped off the plane in South Korea it would smell like kimchi. I love it though
this is actually a good guide for kimchi bc its similar to how my mom and grandmas make it. i've seen white chefs try and teach how to make kimchi and I'm like you are so wrong.
Yeah some non Koreans that aren't that experienced with kimchi try to do too much and go over the top with it. It takes away the authenticity. But some people like it like that I guess.
I guess it's kind of the intent that matters. Those guys aim to create a finished main dish, but kimchi is more of a long term staple that accompanies a lot of meals or is an ingredient in something else.
MangoMotors Lets not bring race into cooking. Ignorance begets ignorance.
it's not kimchi... it's called "White Man's Fermented GABAGE!"
I guess that is like how Koreans always steal Japanese food and pretend to be Japanese
I think Asian men are hot n cute:'(🤤
This guy knows how to handle a knife, keep up the good work, cheers
Thx for the video, great job. You said to let it breathe, but can I put a lid on it after the 2 weeks?
ArleenGisele Futch yes. It will continue to ferment. Just be prepared when you open it. Open the jar in the sink. It will expand and push out the top once opened. After that, you’ll be good.
I've never made kimchi before - in fact, I've hardly even eaten it. But I want to try some time. This seems like a basic, yet good, recipe, so maybe I'll follow this (remembering to rinse the salt off the cabbage before adding the chili paste) when I get the opportunity to try to make kimchi!
damn it now I want kimchi soup
I am 69 years old and I have never tried kimchi. I have no idea what made me look at this video, but now I want to try it. Think I might buy it already made and in a jar and if we like it my wife will make some.
Thank you for this video.
I’ve never tried kimchi which is crazy because I love anything fermented
alright gonna make me some home made kimchi. I give myself 3 years and start entering my kimchi in kimchi contest. Going to show some Halmeoni's whats up.
kimshi is disgusting it smells horrible
Always wondered why koreans have a kimchi fridge! Good to know, excited to make my own twist!
I been scrolling down the comments and I only see two negative comments about Kimchi. There are over a 100 kinds of Kimchi and not all smell bad. Most. of is fermented Cabbage. How do you think people store food before the fridge was invented? Lactobacillus and bifidiobacteria are good probiotics for your body which is food in Kimchi. However is reading this can someone please explain to me why some people bury there Kimchi in the backyard for a while?
fermentation. An alternative to a fridge
Joseph Kim LOL yeah that what I was getting at.
Sons of Angkor helps to maintain a constant, cool temperature throughout the winter. In the ground, it will keep and won’t actually freeze. Obviously, different parts of the world have different climates. It works in Korea. That long-fermented kimchi is actually called winter kimchi.
I can't even imagine what he had to go through with a first name like that
Munchies loves to mix ethnic dishes up (coughPaella, Korean Sarnie with that blokecough), but you guys have manages to actually go full authentic this time!!! Very nice.
I really want to try kimchi. It looks so good. I don't have any Korean anything near me, so I'll have to make it myself, but how do I know if it turned out right? lol
I went full vegetarian, anybody have good substitutes to all the fish based stuff?
Ritt Pong Hello fellow vegetarian! You can make kimchi without the fish sauce or little shrimps. Just add a little more salt. Actually it tastes more refreshing that way.
Ritt Pong find Maangchi's channel on RUclips I think she has at least one vegetarian version there, or substitutes on her website
Ritt Pong there are a few ‘Vegan’ variations on RUclips, also. Just search ‘vegan kimchi’. It does taste different. It’s much lighter, too.
6 months fermenting in a fridge or at room temp?
How much of the ingredients do i need for 1 cabbage???
Use your instincts and improvise as you learn by doing...
"Doesn't gheTTo CLEANER Than This!!!!!!!!" ©
FUHRERCIOUS F!N MF F!N FACT Ω : "Left Hand Give it 🆙 < Thee Recipe Is Another ; Take it 🆙 width HER" ©
Oh, this sounds super delicious:)) is there any chance someone out there has a vegan recipe?
Now I wanna make kimchi
This is a great video! Even I can make this haha. I will give it a shot on the weekend. love kimchi! 😍
i have to take a Deuki right now
Very nice. Thank you!
I am not korean but I know how to make this... There is something important missing.... Rice porridge!!!!!
Hello i enjoy watching your show and i want to learn how to make kimchi but can you right down all ingredients thank you very much from thailand
Kimchee is very good for beating autoimmune disorder. I am learning how to make my own organic and nonGMO kimchee.
Eating with mouth open and talking with food in the mouth. Gross. Nice basic recipe.
Why can you cut the cabbage into bite pieces, mix it up and store it and let it do its thing. I don’t see the point of not cutting the leaf into bite pieces. But like you say “ make it your own”.
you better bring more of this Korean God. I loooooooove him
i want to love kimchi but i don’t know if i do it breaks my heart. it’s good in food but by itself it’s okayyyy
Video good but I didnt like that wristwatch spurting bacteria all over the food
I need to buy the giant jar of kimchi they sell at K-Mart as soon as the pay drops!
I’m a 2020 feminist and I’m offended by this video. Reported.
Ahh man, I know it was a guideline, but I wish his own recipe was more clear.
I'm addicted to kimchi. Best food ever.
Good stuff
That fridge smell got me sceptical making kimchi
looking forward to getting this done real soon, thanks for sharing!
is their anyone as i who perspires or sweat on my nose and fore head just looking the red pepper paste ?
Me allergic to shrimp and gets kinda mad there is shrimp in it even if im not going to make it
Wow! I love your unique and sophisticated recipe! Thanks for sharing yours! I usually make my Easy Kimchi with a much more simple recipe! - From One Korean to Another!
So I made kimchi yesterday and put it on the counter. Today I opened the jar. 1) I saw that some gass escaped when I opened it🤔 normal??? And 2) I tasted the radish and it tasted bitter 😤😒 whyyyyyy
It’s already mu second batch
It's not a napa cabbage anymore.
The yellow and packed Korean cabbage for kimchi, which has been categorized as Chinese cabbage, will be listed in the international food category under the name of Kimchi Cabbage.
The Korea Food and Drug Administration (KFDA) said on Tuesday that the proposal was adopted at the 44th Codex International Food Standards Committee in Shanghai from July 23 to 28. The decision was finalized at a general meeting of the International Food Standards Commission in 2013.
Thank you for sharing Korean kimchi to foreign countries, I hope that many people will tell you a lot about Korean kimchi~Thank you for sharing Korean kimchi to foreign countries, I hope that many people will tell you a lot about Korean kimchi~
SO trying this. I love Kimchi😍😍
Was that dirt on the leaves at 2:04 ? Always wash your leaves peeps.
That jar is little too small for kimchi.. Just saying
Omg.. idk why but I love his face ❤️😀
you guys should do a korean bbq episode!!!!
I use to hate this stuff as a kid. Now I can’t get enough of it.
Chinese people eat kimchi too? Cool didn't know that!
I care about my kimchi.I make about 3 gallons at a time.
I mix and turn my kimchi every 30 minuets for about 3 hours then I mix and turrn every 15 minuets for 2 hours more before I put it in jars.
okay because i have suddenly decided to make kimichi .. but man why so much red chilli flakes ??? its gonna be alot spicy ... like alot i suppose would it be eatable with all that???😞
My mum always adds like a sticky rice paste (just like sticky rice and water all mashed up) and swears that it makes a difference. Anyone else have a mum who does this or is it just mine? 🤔
Did you make an onion-garlic paste? i haven't seen you touch any onions or garlic
He made a raw version. Very nice.
But why only one glove in the beginning? He's still bare handing the food with his other hand including the sauce so what's the point?..
napa cabbage is expensive. so i substitute it with a head of green cabbage. you can skip the salt part cause your gonna add more fish sauce. this will be ready in 1 day. and is a crisp refreshing kimchi.