How-To: Make Kimchi at Home with Deuki Hong
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Date: 2020-05-17
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Comments and reviews: 9
MusingsofaJay♡
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.
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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.
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Arthur
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.
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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.
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Yangus
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.
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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.
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Zero
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?
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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?
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chloe
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!
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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!
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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!
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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!
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Elizabeth
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.
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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.
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Dtrollmancan
I know Kimchi can be fermenter for years, but the one i have made a couple of times after a month it gets white fungus on the liquid and i don't know if i can just take it out and eat the kimchi or just gone bad an have to throw it out? -i have not eaten it after that
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I know Kimchi can be fermenter for years, but the one i have made a couple of times after a month it gets white fungus on the liquid and i don't know if i can just take it out and eat the kimchi or just gone bad an have to throw it out? -i have not eaten it after that
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oopopp
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.
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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.
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