Korean food photos

Kimchi

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My first batch of kimchi ever! I used Maanchi’s recipe for the spicy fermented kimchi and it came out PERFECT!! I couldn’t be happier with the results. Thanks so much maangchi!! (>_<)
The recipe is here.

5 Comments:

  1. Sandy Malaysia My profile page joined 4/11
    Posted April 18th, 2011 at 9:49 pm | # |

    I have tried the same recipe but seems like i have too much paste but too little nape cabbage :( Can i add more nape cabbages on the second day into the container?

    • lorenchristopher My profile page joined 4/11
      Posted April 18th, 2011 at 11:12 pm | # |

      I also had WAY too much paste, especially since I don’t like the radishes and didn’t make two of those. Maangchi has said you can freeze the paste for a month and use it to make kimchi again later. That’s what I’m doing with my leftover paste!^^

  2. Maangchi New York City My profile page joined 8/08
    Posted April 9th, 2011 at 7:48 am | # |

    Your kimchi looks adorable! : ) Congratulations!

    • lorenchristopher My profile page joined 4/11
      Posted April 9th, 2011 at 11:24 pm | # |

      Thanks Maangchi….you are the best! Although I was wondering, it tastes like there is TOO much garlic. I used one cup like the recipe said, will that strong garlic flavor lessen later or is there anything I can do to make the garlic less strong?


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