Comments on: The Pickle Club TV investigates kimchi making

By: Ken

Ken — Thu, 05 Nov 2009 16:27:06 +0000

You’re so knowledgeable about kimchi! I’m becoming a bigger fan of yours! haha

By: ylre

ylre — Thu, 20 Aug 2009 11:30:36 +0000

Kimchi refrigerator is a specialized fridge just for the kimchi. People in Korea would usually have two fridge, regular one and the kimchi fridge. It’s horizontal and can accomodate really big containers of kimchi. They do the kimjang and store them up in that dear fridge for at least a year, or until the next kimjang. It’s the modern way of storing the kimchi for the city dwellers instead of buried earthen jars.

By: Tammy

Tammy — Tue, 14 Jul 2009 07:09:45 +0000

I like what you said about measurements. We need measurements to learn but once we learn, we need to feel the food, so to speak.

By: Nishu

Nishu — Mon, 06 Jul 2009 12:33:52 +0000

Hi
Wow!! You are Tottaly Right Hands Are The No. 1 measurement
bizzare!!
Your Grandma Use To Make 300-400 cabbage in one time
heads off to ur grandma
what is kimchi refrigrator??
thank You

By: Maangchi

Maangchi — Sun, 05 Jul 2009 23:52:02 +0000

Yeah, I still don’t measure while cooking my own food. : )

By: Arigomi

Arigomi — Sun, 05 Jul 2009 22:45:06 +0000

It was fun to hear you talk about using measuring cups on your videos so that people don’t get confused. I don’t really like to measure ingredients out either.

I was really impressed with how you knew it was honey and not some other ingredient that made the Karl’s kimchi sweet.

By: annabanana

annabanana — Fri, 03 Jul 2009 00:11:56 +0000

my grandmother was from the north and my mom says that she used to leave the room if there was any fish around.
anyway, she used to set aside a couple of days to make huge quantities of kimchi for the winter also. she stored it all in huge earthenware jars that were buried in the ground.
the kimchi in the video looks delicious, maangchi.
long live kimchi!

By: FTTS

FTTS — Thu, 02 Jul 2009 18:54:59 +0000

Annyeong Maangchi!
I watched the interview and you spoke really well, I’m glad I learn something about Korea everytime I come here, and this totally motivated me to make kimchi although my mom kinda doesn’t want me to, but I have to use that nappa cabbage in our fridge somehow! Oh, I havent been on a break making your recipes at all, I just haven’t had time to load all those photos! Thanks for your work again!!

By: Sylvia

Sylvia — Wed, 01 Jul 2009 14:46:12 +0000

I love the historical information. I am very interested in how the food relates to the cultural history of Korea.
Where and how did your grandmother store all that kimchi? I assume there was a cool place other than a refrigerator. In early American vegetables were stored in a “root cellar” a cool dry underground room.
Is there something like that in Korea?

By: Maangchi

Maangchi — Wed, 01 Jul 2009 14:23:48 +0000

Thank you for your nice message!