How-To: Make Kimchi at Home with Deuki Hong

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.com/en_us/artic...
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[@IIIIKaiserIIII]

''The recipes I have are just good guidelines. Make it your own, go from there.'' Great words. That's what cooking is all about.

[@alexandersalz5850]

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

[@SevenAsses]

Except those aren't the same thing

[@georgevanderbilt8978]

Tony Dinh Fish sauce has anchovies in it...

[@korax5668]

Tony Dinh there are different types of fish sauce tho

[@Mike-xj7dz]

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😎👌

[@jasonsawatsky2463]

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!

[@lyinsroar9637]

@THICCachu Absolute Unit

[@user-vi2xr5vb3j]

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

[@lifewithAysha]

Dina nice

[@alexthetrashgod1047]

Noice

[@kk-jm2xl]

Who cares...

[@jussin68]

kk 5579 183 other people care

[@bunsomite]

@@jussin68 184

[@joekim3757]

"Everyone Korean thinks their mom's kimchi is the best" Truer words have never been spoken.

[@kannonbo4175]

Pro trick: watch series on flixzone. Me and my gf have been using it for watching a lot of movies these days.

[@robertgenesis9278]

@Kannon Bo yup, I have been watching on flixzone} for years myself :D

[@cheetahjammerplaysaj591]

It’s true except my mom doesn’t make kimchi xD, but my grandma in both side of my family do make kimchi xD

[@throwii5336]

I'm Korean and I approve of this guy. The recipe is simplified yet authentic, and his comments in between are just hilarious 😂

[@mattkim96]

So is he lol

[@justindelacruz8582]

Love watching this guy, just so natural.

[@JosephDeVictoria]

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.

[@Feaisian]

He mentioned it when he was dry-brining them, but not when they were ready to add the chili paste.

[@robynkimberlytan7413]

He said you have to season it off

[@FirstLast-qj6lh]

You’re going to tell him how to make kimchi because you’re Korean

[@ElMimiCQ]

No rice porridge?

[@cacak1234]

just when u dry-brining it or when u leave it in salted water?

[@andysurya4335]

if theres no angry korean it means the recipe was done right.

[@cookingwithalittlespice]

Andy Surya 😂 lol

[@TKK0722]

Andy Surya yes!lol

[@abovebelow4937]

That's cuz an asian dude made it, if it were anyone else of another race, they'd be pissed

[@sunnyside100]

It can be better.

[@jpark9072]

ANGRY Korean here. Missed the rice porridge which is the key ingredient. Typical arrogant hipster "chef." But whatever right? "WHATEVER" cool dude.

[@briangleason5597]

Thank You Chef. This is the best and most thorough explanation of Kimchi. I am an American and I simply can't get enough of this Delicious dish. Stay safe and healthy.

[@gspiggity]

looking forward to getting this done real soon, thanks for sharing!

[@derspecht8652]

I like this guy!

[@cookingwithalittlespice]

Der Specht amen 🙏 to that 😊

[@chloe-wu8cw]

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!

[@Sullendust]

Kimchi is life.

[@nopewhy6047]

Kimchi is love

[@jpouch7147]

Jordy Admiraal 😅😂😂

[@Amelia-hu8vc]

Thank you for sharing this! What a gift. ⭐️

[@reeganriddiford9947]

Excited to try this. Kimchi is dope.

[@cookingwithalittlespice]

Reegan Riddiford me too. It's going to taste great

[@daey5030]

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! :-)

[@amitkatariya5793]

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.

[@nicksande6880]

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

[@pennymikk]

hi, i'm italian! sorry but we dont lol

[@ahmxtb]

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.

[@CodyCha]

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

[@Martin4489]

SO trying this. I love Kimchi😍😍

[@Mooseydog]

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!

[@Joshadowolf]

I madly in love with Kimchi. It was so delish and healthy.

[@candacelin4115]

This is a great video! Even I can make this haha. I will give it a shot on the weekend. love kimchi! 😍

[@campbelltree-koreanfoodmak1743]

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!

[@MaxMakerChannel]

Very nice. Thank you!

[@kimberlyrios3718]

Always wondered why koreans have a kimchi fridge! Good to know, excited to make my own twist!

[@SpainonaFork]

This was a clinic on making Kimchi.....incredible

[@hkpinaytkd90]

His making very clean and looks yummy

[@magnmadsen]

Going to try that! Thanks from Sweden!

[@kimpacolet5603]

This guy knows how to handle a knife, keep up the good work, cheers

[@chrisdongwon]

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.

[@yanguskhan8513]

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.

[@PaulaAllenPaulasPlace]

I need to give this a try.

[@freewilliam93]

My friend and i are gonna make some thanks for this video!

[@eivind261093]

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!

[@TheGulbisfan]

More Dueki Hong!

[@rustynails113]

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.

[@BLVCKxvSCVLE]

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.

[@VibrationCrystals]

Lol

[@VibrationCrystals]

What do you suggest pairing kimchi with?

[@maksphoto78]

I'm addicted to kimchi. Best food ever.

[@bitterbotter]

More from this dude!

[@urskrik6353]

Kimchi have changed my life, litteraly. It opened up a new world of foods to me, Fermented foodz, really underestimated

[@HealthyFoodBae_]

Good stuff

[@djmervizzzy]

you guys should do a korean bbq episode!!!!

[@gsilverstone]

What an amazing guy!

[@johnsonchris6615]

Now I wanna make kimchi

[@ryanchapman4510]

I like this guy. He's chill lol

[@koreandailylifewithokyoung7323]

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~

[@aristothethrone9032]

Haitians have Pikliz which is similar in a lot of ways depending on the recipe. Give it a try and compare the taste.

[@cookingwithalittlespice]

This guy is so cool 😎

[@musingsofajay387]

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.

[@qewqeqeqwew3977]

I love Kimchi since childhood.

[@DZZCHANNEL]

you better bring more of this Korean God. I loooooooove him

[@kardainzr161]

Great recipe, It looks like it turned out a lot better than mine did ;)

[@user-fp1jx6xc6u]

You should've added some rice flour or starch to the paste. It helps the fermentation.

[@deloradalton]

It's in the recipe in the link, but for some reason it's not mentioned in this video

[@maurreese]

After this I have to try kimchi 😍

[@sporkch0p]

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

[@hkpinaytkd90]

I like eating Kim hi, looks yummy keep it up

[@XX-bo5pb]

I’ve never tried kimchi which is crazy because I love anything fermented

[@Guilhermemezari]

amazing video .

[@interstellarlapisthecccp4946]

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.

[@bigfatidiot]

Love it

[@dinosunshine8526]

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

[@liipstickntattoos88]

6 months???? Lol wow. Very interesting... N looks very yummy. I need to try some soon. Thanks.

[@marinamorgan5283]

Nampa!! Yum!!

[@bensydski5946]

"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"

[@PancakezXD]

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 😂

[@ElMimiCQ]

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.

[@somaroy]

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.

[@extinct_duck4414]

I really want to try kimchi so much. I guess I have to go to Korea for that

[@alvista2]

Cooked kimchi is heaven

[@halimatusadiah9228]

Omg.. idk why but I love his face ❤️😀

[@arleengiselefutch2294]

Thx for the video, great job. You said to let it breathe, but can I put a lid on it after the 2 weeks?

[@glenandzekefuller1706]

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.

[@Davidmaxwell07]

awesome.

[@utsukushi1234]

With the dry salting method, if you shake off the excess moisture every 30 mins to an hour, I find it helps make the whole process faster :)

[@MaNkYmInX]

Yum!

[@Kappaman0430]

Im gonna go eat some right now

[@johunter4733]

He made a raw version. Very nice.

[@elizabethshaw734]

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.

[@lucysour]

They have a tiny fridge just for kimchi in most homes!? Amazing, I need one.

[@AKILAHTRAMMELL]

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.

[@VibrationCrystals]

@@AKILAHTRAMMELL Thats pretty cool. I may buy myself one oneday. By the way, I thank you for your service. 🙂💖

[@jungy9001]

i have to take a Deuki right now

[@petepete8862]

damn it now I want kimchi soup

[@akayrk]

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

[@eliaslyons5542]

akayrk what importance does it play in fermentation specifically? I'd thought it was only to help make a paste.

[@alexchernikov6276]

​@@eliaslyons5542 some extra proteins on top of sugars for the fermenting bacteria to eat

[@mizrahimjew9351]

Kimchee is very good for beating autoimmune disorder. I am learning how to make my own organic and nonGMO kimchee.

[@thisisyaren]

nice man!

[@munchyakagumihoueharajabin8534]

I love kimchi

[@davidchen5463]

"Or this will explode and I've seen that happen...which is hilarious" THIS MANS XD

[@MrHotdog9800]

I think you're supposed to add in a rice or starch paste into help with the consistency and fermentation.

[@tobiasmaiermaus]

Hair on the daikon at 1:22!

[@MONSTAMUN]

wow. there is nothing more attractive than a Korean man making kimchi .__.

[@chris_is_chrissed5490]

Tyrone Catkiller Kang holy shit dude what do you watch?

[@rigamarooh]

Bruh whenever an asian person is on here people always fetishize them

[@AccountInactive]

@@rigamarooh This is something ugly or fat people say. Which are you?

[@rigamarooh]

@@AccountInactive what? Is it not true??? Every single time an asian person is on this channel half the comments are "😍😍😍 asian person"

[@4EntertainmentOnly]

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.

[@crestfallen821]

That fridge smell got me sceptical making kimchi

[@805to808]

6 months fermenting in a fridge or at room temp?

[@Skoomz]

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

[@Dr0pbeardude]

Can you take and add from the same batch? So that way there may be some new and old?

[@laleluna8053]

Oh, this sounds super delicious:)) is there any chance someone out there has a vegan recipe?

[@jimmylai9656]

I use to hate this stuff as a kid. Now I can’t get enough of it.

[@eafanboyssuck]

Chinese people eat kimchi too? Cool didn't know that!

[@GingleKittyPress]

To start with No jar with small mouth opening Make rice paste to add It’s Korean radish not daikon Garlic chives and green onion sliced thin not chopped

[@BlowUpTheOutsideWorld]

I need to buy the giant jar of kimchi they sell at K-Mart as soon as the pay drops!

[@whitenoiserelaxationsleep3529]

while the cabbage is soaking over night could you make the paste and refrigerate till its ready? and also while it soaks do u refrigerate the Napa cabbage

[@hihai_TV]

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.

[@chriscalyx8725]

thanks man ! What is that appliance behind you that is flaming ?

[@chriscalyx8725]

Lorenzquez thanks ! Good shot.

[@meowtrox1234]

Did you make an onion-garlic paste? i haven't seen you touch any onions or garlic

[@bonkersblock]

I am making that kimchi! 🤔

[@themanwnoname3454]

Erik Stronghold 2019 “Respect and dignity.”

[@_donjose]

just like hispanic grandmas, say that there tamales are the best hahah but for real my grandma has the best tamales!

[@iplayoldschoolrunescape]

What mic setup do you guys use?

[@bladedynasty1]

u guys need to upload a video every fucking day. do you understand me!!!

[@cookingwithalittlespice]

blade I know I love this show