Comments on: Kimchi and Kakdugi

By: jpjwarren1

jpjwarren1 — Thu, 04 Apr 2013 17:29:18 +0000

Made this the other day it’s great!! :D Although I think I got a bit too excited with the chili powder! To any British contingents reading this, I’ve discovered Napa Cabbage is called Chinese Leaf Cabbage in England and although they’re a quite different our little red radishes are still really nice in it! (I couldn’t find any daikon!) Thank you Maangchi!

By: hellokitty08

hellokitty08 — Fri, 08 Mar 2013 22:06:23 +0000

I just made this. Is it normal for the water to separate at the bottom while its fermenting?

By: Maangchi

Maangchi — Wed, 27 Feb 2013 02:19:59 +0000

Thailand is warm, so kimchi will ferment very quickly. Kimchi explosion! : )

By: Jennifer

Jennifer — Tue, 26 Feb 2013 23:33:16 +0000

I gave this recipe to my family in thailand and they said that it fermented really fast that the juice overflowed lol

By: Maangchi

Maangchi — Sun, 24 Feb 2013 00:57:22 +0000

Oysters are optional. You can always modify the recipe to your taste.

By: hellokitty08

hellokitty08 — Thu, 21 Feb 2013 00:58:58 +0000

I’ve made this with ggakdugi ith fresh oysters, I’ve cut the oysters into pieces, now the kimchi tastes like fishy a little bit, is this normal? Is there something I can do to not make it fishy taste?

By: sazji

sazji — Sat, 12 Jan 2013 00:45:57 +0000

Ah, I love how people can talk for hours and hours about kimchi. It deserves it! I’ll try your way too. And so many different approaches to the salting, and how long. I’m a lazy kimchi maker I think…soak the cabbage in salt water for a couple hours, rinse it well once, mix it up (I do use the rice flour paste, and a pear) and pack it in a big jar. It comes out great every time. I usually use dried shrimp; I just pound them to a fine powder in a mortar and pestle and toss them in the paste. But I’m almost out and can’t find them here, so next time it’s fish sauce, I’m glad to know about that. I can’t get Korean radishes (they look so beautiful) so I’ll try to grow them next year. I wish I could say i was brave enough to try the oysters! But I’m not… I have done with squid though and it was pretty good. The only time I got a bad batch was long ago when I soaked the cabbage way too long. It came out smelling like Clorox. :P People here don’t eat much really hot food usually, but I make it hot, and everyone loves it.

By: Maangchi

Maangchi — Thu, 10 Jan 2013 08:12:45 +0000

You should get mild hot pepper flakes. Check this out please.
http://www.maangchi.com/guide/essential-ingredients
http://www.maangchi.com/ingredients/hot-pepper-flakes
http://www.maangchi.com/talk/topic/my-kimchi-isnt-spicy-enough

By: Greg J.

Greg J. — Wed, 09 Jan 2013 23:48:52 +0000

This must have been asked a hundred times already–sorry! I made your recipe and the flavor was fantastic! However, it was way too spicy with the pepper flakes I used. I made it a second time using 1/16th of the pepper flakes and it turned out to have the right spiciness, but it tasted all wrong. I guess the pepper flakes are an important part of the flavor. Do you know the names of the kinds of peppers that are flaked and used, traditionally? Can you recommend some that are mild and have a similar, or at least good, taste? If not, what is the mildest brand of pepper flakes that you know of that should taste good? Thank you!

By: Maangchi

Maangchi — Tue, 08 Jan 2013 14:27:44 +0000

yes, you can do some experiments and replace some ingredients with the ones available in your area. Good luck with making delicious kimchi! Check out the list of Korean grocery stores in Malaysia. http://www.maangchi.com/shopping/malaysia