Recipes

Easy-to-make kimchi

Mak-kimchi 막김치

Hi everybody,

I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! So I am translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier! : )

Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions. A lot of my readers make their own kimchi on a regular basis and they email me the photos of their delicious kimchi! Some people modify the recipe to their taste and some people add more ingredients to invent their own kimchi!

For example, Julie made vegan kimchi. She skipped fish sauce and used a little soy sauce and salt instead. Smart! Isn’t it? Some people like Reinier, James, Sylvia, Clyde, Sara make kimchi on a regular basis. They say, “oh, my kimchi runs out, I will make it this weekend.” If any of you reading this might want to be included the list of people who make kimchi on a regular basis, please email me. I will include your names here. : )

I’m surprised to see all these mouth-watering looking kimchi photos!

But as you know, the kimchi recipe was not using exact measurements. You remember? I said, “use 2 medium napa cabbage and 2 radishes.” The size of cabbage is actually huge by American standards! ; ) And the amount of kimchi paste you need to make is for both cabbage kimchi and radish kimchi. Some people only want to make only cabbage kimchi. They sometimes ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?”
How can I know?

I didn’t measure when I filmed the first video recipe years ago. : ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe.

Here you go! : )

So this recipe will be for a total beginner. Just follow the recipe step by step. This recipe is mine that I have been using for my kimchi for decades and popular among even my Korean friends.

If you want to use whole cabbage kimchi, you can check my whole cabbage kimchi recipe and this easy kimchi recipe, then you will figure out what to do. Only difference is how to handle cabbage: cutting , salting, and how to put or mix the kimchi paste with the cabbage!

Did you see how many questions and answers were made for my whole cabbage kimchi?  So far  831 comments!  These questions are the most frequently asked, so I’m letting you know this.

FAQ:

Q: Maangchi, do I have to make porridge to make kimchi? If I don’t want to use porridge, what shall I do?
A: No, you don’t have to. Some people don’t use porridge, but I always make porridge to make good kimchi paste. Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too thick to put it between cabbage leaves easily. So you can use sweet pear juice instead of making porridge if you want. I sometimes use pear to make kimchi paste, too.

Q: Why do you give a shower to the cabbage before salting? : )
A: If you sprinkle salt on cabbage directly without pre-soaking in water, the salting process will take too long: this is “osmotic pressure.”

Q: Maangchi, kimchi never goes bad? How come there is some white stuff on the top of my kimchi?
A: If you keep your kimchi properly, it won’t go bad months and months. Don’t forget to press down the top of kimchi in the container with a spoon whenever you take some. It will prevent your kimchi from being exposed to air. If you see the top of your kimchi already has white stuff (mold), remove the top layer of the kimchi and you still can eat the rest of the kimchi.

Q: Maangchi, you used squid this time! Last time your kimchi was made with raw oysters! My other Korean friends never use oysters or squid.
A: Kimchi recipes vary from region to region, so some ingredients will be different. You can follow a few different recipes and choose the best recipe that suits your taste.

Q: I’m interested in adding raw oysters or squid in my Kimchi, but afraid that it might go bad so that I may have a stomachache.
A: You should use very fresh oysters or fresh frozen product, then it will ferment along with your kimchi.

Q: Ok, Maangchi, can you tell me how to make the salty squid for kimchi?
A: Choose about 300 grams (2/3 pound) of very fresh squid. Then:

  1. Remove the guts and backbone and rinse it.
  2. Add 3 tbs salt and mix it with a spoon.
  3. Put it in a container or glass jar and keep it in the refrigerator for a week.
  4. Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
  5. Dry the squid with paper towel or cotton and chop it up.
  6. Add it to your kimchi paste!

I answer many other frequently asked questions about kinchi-making in this video:

Ingredients:
Baechu (napa cabbage 10 pounds), salt, sweet rice flour, sugar, water, garlic, ginger, onion, fish sauce, squid, hot pepper flakes, leek, green onions, carrot, radish.

Directions:

  1. Trim the discolored outer leaves of 10 pounds of napa cabbage.
  2. Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
  3. Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
    *tip: 1 cup of salt will be used for 10 pounds of napa cabbage
  4. Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
  5. 1½ hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
  6. Drain the cabbage and set aside.

Make porridge:

  1. Put 3 cups of water and ½ cup sweet rice flour (chapssal garu) in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
  2. Add ¼ cup sugar. Stir and cook for a few more mintues until it’s translucent.
  3. Cool it down.

Make kimchi paste:

  1. Place the cold porridge into a large bowl. Now you will add all your ingredients one by one.
  2. Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
    *tip: much easier to use a food processor.
  3. Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
    *tip: how to prepare salty squid is posted on the FAQ above!
  4. Add 10 diagonally-sliced green onions, 2 cups amount of chopped leek, 2 cups of julienned Korean radish, and ¼ cup of julienned carrot.
  5. Mix all ingredients well and your kimchi paste is done.

Action! Mix the cabbage with the kimchi paste!

  1. Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
    *tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
  2. Put the kimchi into an air-tight sealed plastic container or glass jar.
    You can eat it fresh right after making or wait until it’s fermented.

I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making things like kimchi jjigae where sour kimchi is better. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!

How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.

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More kimchi recipes:

848 Comments:

  1. afan toronto, ontario, canada My profile page joined 11/14
    Posted November 28th, 2014 at 9:58 am | # |

    Hi Maangchi,

    I made this Kimchi and just tasted it again today, day 3 of fermentation and it could use one more day on the counter top until it goes into the fridge. It didn’t stop me from making my now favourite kimchi grilled cheese for breakfast! I loved it. Tangy and spicy without bitterness. It tasted better than the one I bought from Galleria! thank you for that. I have one question: when chopping up the kimchi I find that it stains the cutting board. How can i get out that beautiful red stain?

    Thanks for helping me feel confident enough to make yummy kimchi.

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2014 at 10:26 am | # |

      Thank you for sharing your successful kimchi making!
      “How can i get out that beautiful red stain?” I wash my cutting board with soapy scrubber and rinse it a few times. Then the stain is gone.

  2. danymeriqui Michoacan, Mexico My profile page joined 11/14
    Posted November 27th, 2014 at 5:50 pm | # |

    Hi, maangchi!! I’ve looked for hot pepper flakes, the korean ones all over the place. The only place I know is 6 hours away.. what other pepper can I use instead of that? I mean… can I use any dried hot pepper and make the powder myself or is it necessary for it to be korean?? Here in mexico we have a lot of different chiles, so Idk.. have you tried the oil chile?? Can I use that for the pepper paste? It looks like this http://boletinmexico.com.mx/wp-content/uploads/2013/06/chile_seco_mexico.jpg
    Should I take out all the seeds and blend it myself??? Thank you!!!!! (I tried to come up with a solution, but i just cant seem to find one, im sorry to bother you)

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2014 at 10:25 am | # |

      “can I use any dried hot pepper and make the powder myself or is it necessary for it to be korean??”
      It’s difficult for me to answer your questions because I have been using Korean hot pepper flakes entire my life. But you are from the country of peppers! You may find good dried peppers. If you find any large, mild, vividly red dried peppers, they will make good hot pepper flakes for Korean cooking. As you see in my kimchi recipe, I use a lot, but it doesn’t taste very spicy.
      The pepper you uploaded looks really hot. Korean hot pepper flakes (gochu-garu) are milder. But if you can’t find any Korean grocery store in your are, use the peppers.
      I found 3 Korean grocery stores in Mexico on my website, submitted by my readers. http://www.maangchi.com/shopping/mexico

  3. kim333 Milledgeville, GA My profile page joined 8/11
    Posted November 23rd, 2014 at 2:00 pm | # |

    Hi Maangchi,

    I made my very first kimchi the other day, following your instructions. I used regular flour instead of rice flour and it worked great. My husband told me that I could also use a broth to make the porridge. He is the kimchi maker in the house (and the Korean), but I ran out of kimchi while he was away so I had to try my hand at it.

    My kimchi turned out delicious. I like to eat some with a bit of sesame oil and sesame seeds before it has fermentated.

    I love our website, Maangchi. You taught me how to cook. I love Korean food because it’s so tasty, healthy, and because there is a wide variety of delicious dishes that are quick and easy to make.

    • Maangchi New York City My profile page joined 8/08
      Posted November 25th, 2014 at 4:29 pm | # |

      You made good kimchi without your kimchi maker’s help! : ) I’m glad to hear that! Good luck with your Korean cooking!

  4. afan toronto, ontario, canada My profile page joined 11/14
    Posted November 6th, 2014 at 3:13 pm | # |

    Hi Maanchi,

    So i can make Kimchi with the mild coarse chilli pepper flake/powder?

    thanks from a Newbie in Toronto, Canada!!!!

  5. tpdullum Northwest Washington State My profile page joined 8/12
    Posted October 3rd, 2014 at 12:01 am | # |

    I used this recipe to teach my nephew how to make kimchi. We’ve made it twice so far. He has watched the video several times and is able to recite all the steps when asked. We are sharing with my coworkers and foreign students. BTW, we still make your ojingeojeot every other month. Thank you for all you do.

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2014 at 5:59 am | # |

      You are a real expert on making kimchi! I would like to meet you and your nephew someday! : )

  6. yanyanyap malaysia My profile page joined 5/14
    Posted October 1st, 2014 at 3:20 am | # |

    Dear Maangchi,
    Finally i get it right by using the recipe you shared! thank you soooooo much!
    the kimchi taste soooo good..
    Muak Muak Muak!!

  7. drbobl California My profile page joined 9/14
    Posted September 24th, 2014 at 4:35 pm | # |

    Hi Maangchi,

    In your FAQ for this recipe, you discuss using “300 grams (2/3 pound) of very fresh squid”. Is that quantity for 10 pounds of cabbage? There are only two of us living here, so I usually make kimchi with 1 head of cabbage at a time. How much squid should I use for that smaller recipe?

    Thank you, drbobl

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2014 at 11:40 am | # |

      It’s fermented squid and the recipe is for how to ferment squid. You can skip fermented squid in your kimchi. It will still turn out delicious.

      • drbobl California My profile page joined 9/14
        Posted September 26th, 2014 at 9:20 am | # |

        I’m sorry Maangchi, I probably didn’t ask the question correctly. I DO want to use fermented squid in my next batch of kimchi, but I’m not sure how much to use for 1 head of cabbage. Is there a “rule of thumb” for portions of squid, oysters, shrimp, etc. for certain quantities of kimchi?

        I appreciate the recipe for fermenting the squid and I will use it also.

        Thank you again for all your wonderful recipes!

        drbobl

        • Justin Pennsylvania, USA My profile page joined 9/14
          Posted September 29th, 2014 at 5:54 am | # |

          I’m also curious about this. I live in a small apartment and I can’t make 10 lbs of kimchi at once. If I could, I’d have a kimchi fridge with hundreds of lbs of kimchi but I’m a poor student and can’t make so much at once.

          If I am starting with 2 lbs of cabbage, can I divide everything by 1/5th?

  8. rosiet My profile page joined 6/10
    Posted September 11th, 2014 at 3:43 pm | # |

    Hi Maangchi,

    Been trying your recipes for years now but today I finally tried to make kimichi, Firstly I must say I love the sauce. It’s ssoo good!!! It taste good it smells heavenly, oh man seriously thanks you so much for this recipe. Now I know it’s so easy I wont waste money on ready made any more!!

    Took some over too my dads straight after they love it too! The smell alone have them salivating not sure it’s gonna get time to ferment hehe.

    Oh also wanted to ask I have some daikon left over as I couldn’t find korean radish can I make radish kimchi with it? You know the cube one you usually get with fry chicken in SK.

    KEEP UP THE GOOD WORK!!
    Cheers, again for your lovely recipe Maangchi. x

    • Maangchi New York City My profile page joined 8/08
      Posted September 11th, 2014 at 4:06 pm | # |

      ” It taste good it smells heavenly,…” wow, I almost can imagine the smell of your kimchi! : ) Congratulations! “You know the cube one you usually get with fry chicken in SK.” oh, make sweet salty sour sauce with sugar, salt, and vinegar. Then marinate the cubed or diced radish and refrigerate it in an airtight container or glass jar. You can start eating right next day.

  9. tinquynh Viet Nam My profile page joined 8/14
    Posted August 27th, 2014 at 5:02 am | # |

    Hi Maangi,
    Thank you for your kimchi recipe. Can you please tell me how to keep kimchi not turning sour too fast. I often made 10 lbs cabbage, and it already sour in 2 weeks. I dont like sour kimchi. Thank you, Diem Quynh

    • Maangchi New York City My profile page joined 8/08
      Posted August 27th, 2014 at 3:44 pm | # |

      yes, that’s normal. Kimchi will ferment in the fridge in 2 weeks. If you like to slow down fermentation, add more salt to your kimchi.

  10. Jaebop California My profile page joined 5/14
    Posted August 12th, 2014 at 12:05 pm | # |

    Hi Maangchi!!!

    I made this mak kimchi before and it was delicious but too much for my small family. So I cut the portions in half my second time but it seems that it didn’t have enough paste. It has already been a month since I made it. If I make more paste and add it, will that help save this batch?

    Thanks!

  11. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted August 6th, 2014 at 11:02 pm | # |

    Hai Maangchi….
    I would like to ask you about kimchi effect to pregnant woman, can they eat kimchi? my friend is pregnant now, and she really like kimchi but she worried about her baby….really appreciate if you can replied this or anyone can give me the answer too…TQ

  12. Bailey1856 Ontario, Canada My profile page joined 7/14
    Posted July 29th, 2014 at 9:02 pm | # |

    My korean friend introduce me to Kimchi and I thought it was okay but now I’m addicted. Thanks to your recipe I can now make a mean kimchi impressing even my friend who’s been eating kimchi all her life.

  13. Suesee US My profile page joined 7/14
    Posted July 24th, 2014 at 4:13 pm | # |

    Dear Maangchi,
    I went to Wuajimaja yesterday to buy the ingredients to make low sodium kimchi for my mother. I am not doing it yet and waiting for a reply from you because because I am afraid that if I don’t salt the cabbage enough bad bacteria will grow and it can make my mom sick.
    Can I use 1/4 of a cup of salt instead of 1 cup to soak the cabbage?
    Would it be ok? Will cabbage turn slimy?
    Thanks!!
    Sue

  14. Suesee US My profile page joined 7/14
    Posted July 23rd, 2014 at 1:54 pm | # |

    I made Kimchee for the first time in my life yesterday using your recipe and it turned out DELICIOUS!!!
    I shared with my mother and she loved it, except she has high blood pressure (hypertension) and cannot eat things that have a high salt content. She loved your recipe so much that I would like to make a low salt version for her, but I want it to still taste good.
    I was thinking of reducing the fish sauce to 1/4 and 1/4 of the salt to soak the cabbage.

    She likes fish sauce so I rather use 1/2 of the fish sauce and skip the salt soak.

    However, I don’t want to compromise the kimchee in case the salt soak is used to prevent the growth of BAD bacteria. What is the purpose of the salt soak.

    Thank you very much for taking the time to reply!
    Sue

  15. Leichel-M Kenosha, Wisconsin USA My profile page joined 7/14
    Posted July 21st, 2014 at 5:11 pm | # |

    The first time I had kimchi I was at the H-Mart food court. It was not very good and I was a little sad because it always looked so tasty to me.

    Today I made this easy kimchi. I used your recipe from the whole leaf kimchi to make the paste (except I had to halve the ingredients because my cabbage was around 3 pounds). It turned out delicious! It was also fun and pretty relaxing to make. Thank you so much. ^^

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2014 at 9:43 pm | # |

      “It was also fun and pretty relaxing to make. ” oh you seem to like cooking a lot! I’m glad that your kimchi turned out very delicious! cheers!

  16. SupaPandaaa United States My profile page joined 7/14
    Posted July 20th, 2014 at 9:59 pm | # |

    Hello Maangchi! I really want to make kimchi but none of the Asian markets that I’ve went to have hot pepper flakes. What can I do?

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2014 at 9:53 pm | # |

      If you find any dried red peppers, you could use them to make kimchi, too. When you buy dried red peppers, choose large and mild ones. Remove the stems and soak them in cold water for 1 hour. Drain and grind them with a food processor or blender until smooth. Then you can mix it with other ingredients and make kimchi.

  17. Estar Singapore My profile page joined 7/14
    Posted July 19th, 2014 at 11:41 pm | # |

    I’ve never liked kimchi (too sour!) but tried making your mak kimchi for the first time and it was great fresh and not that difficult at all! Just a tip for people who use daikon radish instead of Korean radish: I was worried when the kimchi was fresh – it was bitter! But after a day of fermenting on the countertop, it lost some of its bitterness, so I think it will be fine when it fully ferments. Will keep watching your videos – they’re awesome. Thanks Maangchi!

  18. seto Malaysia My profile page joined 6/14
    Posted June 18th, 2014 at 4:59 am | # |

    i used to eat store-bought kimchi but living in Malaysia; the store-bought kimchi is kind of expensive. Upon reading your kimchi recipe, i decided to make it myself 2 weeks ago for the first time using your recipe and it tasted GREAT! i halved your recipe and thought that i made a pretty abundant stock for myself and my husband (at first). But in 2 weeks time, i am left with just 1/10 of the original volume. sigh. haha. (i ate it with bibimbap, made kimchi jjigae and kimchi ramyeon).

    I didn’t have time to make the salted squid, so i added dried prawn in the kimchi paste. it still tasted FINE.

    Thank you with all my heart, Maangchi. i will read your blog pretty much every day now.

    • Maangchi New York City My profile page joined 8/08
      Posted June 19th, 2014 at 9:36 am | # |

      “… left with just 1/10 of the original volume”
      Yes, that’s why Koreans make huge batches of kimchi and always store them in the refrigerator.
      Dried prawn sounds great to me! It will make the kimchi juice more delicious.
      Good luck with your Korean cooking!

      • yanyanyap malaysia My profile page joined 5/14
        Posted September 22nd, 2014 at 3:52 am | # |

        Hi Maangchi & Seto,
        Am living in Malaysia as well :) and thanks Maangchi for the precious recipe, bought blender (finally) and tempted to try the kimchi soon!

        Mind if i ask..if wanted to replace salty squid with dried prawn , what is the recommended amount? and, do i need to blend it as well ?

        many thanks.

  19. katty Indonesia My profile page joined 6/14
    Posted June 14th, 2014 at 10:00 am | # |

    Maangchi, can i just make my kimchi with hot pepper paste?

  20. badboy12345 England My profile page joined 6/14
    Posted June 2nd, 2014 at 8:19 am | # |

    I am going to make kimchi on my birthday this week i can get all the Ingredients but Korean radish can i leave the radish out or use English radish instead.

    Maangchi help me!

    • badboy12345 England My profile page joined 6/14
      Posted June 2nd, 2014 at 8:33 am | # |

      and i can not get korean hot pepper flakes what can i use instead

  21. iTom Israel My profile page joined 5/14
    Posted May 23rd, 2014 at 5:24 pm | # |

    Hi Maangchi!
    Love your recipes! you are amazing! My grandmother from Uzbekistan learnt from her Korean friends in Uzbekistan how to make kimchi and I really like it! Looking forward for more recipes!
    Thank you!
    Tom

  22. sasori1290 Philippines My profile page joined 9/13
    Posted May 10th, 2014 at 1:57 pm | # |

    Maangchi님!!! I made my first batch of this recipe, using only 1 cabbage head… I lessen all the ingredients measurements and it turns out sooooo delicious! Instead of turning the salted cabbage head every 30 mins., I add a water on the salted cabbage and then I use a plate and a heavy object to submerge the cabbage in the water. I soak it for 2 hours.. ^_^
    진짜 맜이서요 마앙치님.. ♥ It didn’t last a month for us.. haha..

    I made my 2nd batch today using 4 cabbage heads.. ^^ It was also delicious, I made it spicier than the first batch.. Thank you for sharing your recipe.. I think I couldn’t eat without having 김치 every meals… ♥

    • Maangchi New York City My profile page joined 8/08
      Posted May 11th, 2014 at 9:56 am | # |

      Great great! : ) Congratulations! You can make your kimchi anytime you want.

    • TTNN07 UK My profile page joined 6/14
      Posted June 21st, 2014 at 1:38 pm | # |

      Hi ya, may I know how much of each ingredient u’ve used for 1 cabbage head plz. Thanks :)

  23. elgranpiro PR - Puerto Rico My profile page joined 5/14
    Posted May 10th, 2014 at 10:53 am | # |

    My wife was Korean and she died of cancer, she used to make me beef prepared with carrots strings (thin sliced) sesame seeds and would leave it in the fridge, my kids and i would pick on it, take a few bites, she would make sure there was enough for a few days and she would make this ralish kimchee I think it was called MUCHEE, would love to have both recipes PLEASE and include yakymando. thank you

  24. superstitious USA My profile page joined 6/13
    Posted April 24th, 2014 at 6:13 pm | # |

    Hi Maangchi!

    Your big fan here. I have been following you (and your delicious looking food) for a long time. I made several batches of this delicious kimchi already. This time I was thinking about experimenting a bit. Of all the time I made kimchi, I opted for no squid or oyster. It still tasted great!! I’ve heard that you could use Korean salted shrimp in there as well. So I was wondering if I use the salted shrimp instead of squid or oyster, how much would I put in? Thank you so much!

    • Maangchi New York City My profile page joined 8/08
      Posted May 4th, 2014 at 11:56 am | # |

      yes, you can use salted shrimp called saeujeot, but it’s very salty. Use just 2 tablespoons to 1/4 cup for this recipe. http://www.maangchi.com/ingredient/salted-shrimp

      • seascent Switzerland My profile page joined 10/14
        Posted November 2nd, 2014 at 12:53 pm | # |

        Hi Maangchi,

        Can I just clarify your reply to ‘superstitious’?

        Do you mean adding 2tbsp to 1/4 cup saeujeot for this recipe IN ADDITION to the 1 cup of fish sauce used here? Or do you mean to replace the 1 cup of fish sauce with 2tbsp to 1/4 cups of saeujeot?

        Thank you!

        PS: I really enjoy your videos and blogs. As an Asian (Singaporean) in Europe, Korean food (and ingredients) are very hard to come by. So, we stock up on the basic Korean ingredients such as Gochugaru when we can. Through your blog, we can at least recreate some of the more common dishes. Sure helps alleviates home-sickness a lot!

        • sanne Munich My profile page joined 8/14
          Posted November 3rd, 2014 at 4:48 am | # |

          Hi seascent,

          “As an Asian (Singaporean) in Europe, Korean food (and ingredients) are very hard to come by.”

          That may be true for Switzerland, but not for Germany e.g.
          You may try shinhan-mall.de – they deliver to Switzerland, too.
          About 10 Euro per package, customs will apply – see the hints at “Versandkosten” -> “DPD SL”.
          I don’t work there, I’m just a frequent customer.

          Bye, sanne.

          • seascent Switzerland My profile page joined 10/14
            Posted November 4th, 2014 at 4:30 pm | # |

            Hi Sanne,

            Thank you for taking time out to give me a source for ingredients. I really appreciate it. Will check it out and try out this website if possible!

            :)

            Cheers!
            Nicole

  25. jelly_bear Belgium My profile page joined 4/14
    Posted April 15th, 2014 at 4:30 am | # |

    Hi,
    I really want to make kimchi with the salted squid. I brought fresh sqiud and salted it for on week. It smells quite string is it ok to use it??

    Thank you .
    I love this recipie!

    • jelly_bear Belgium My profile page joined 4/14
      Posted April 15th, 2014 at 9:40 am | # |

      Sorry for my spelling, what i meant to say was that i salted the squid for one week and it now has a very strong smell, is this normal? and can i still use it? I hope so because i really love squid.
      Thank you…..

    • Maangchi New York City My profile page joined 8/08
      Posted April 15th, 2014 at 10:50 am | # |

      As long as you kept it in the fridge, it will be ok. Stinky squid means it’s well fermented.
      : )

      • jelly_bear Belgium My profile page joined 4/14
        Posted April 16th, 2014 at 4:11 am | # |

        Thank you!! I’m so happy. I love squid. I love kimchi \’^’/

      • Kimchee80 Canada My profile page joined 4/14
        Posted April 18th, 2014 at 10:02 pm | # |

        Hi!! I couldn’t find sweet rice flour so I bought regular rice flour does that still work?

  26. Choijia Indonesia My profile page joined 4/14
    Posted April 9th, 2014 at 2:46 am | # |

    Can I ask you? I try to make kimchi but I can’t find Gochugaru in my town, so I used other pepper flakes, but it turn out bad. Did the types of pepper flakes change the taste of the kimchi? Do we have to use Gochugaru to make Kimchi or we can change it with another kind of pepper flakes?

    • Cutemom Indonesia My profile page joined 3/13
      Posted April 11th, 2014 at 11:04 pm | # |

      Where in Indonesia do you live? Gochugaru bisa diganti bubuk cabe keriting atau bubuk cabe besar.

  27. suuahmad malaysia My profile page joined 4/14
    Posted April 3rd, 2014 at 4:26 am | # |

    Hi maangchi, im malay woman from malaysia, im so interested about korean food,by the way i wanna know..how long we can preserve mak kimchi in fridge.?

  28. Vinthundar Horseyville My profile page joined 4/14
    Posted March 31st, 2014 at 9:03 pm | # |

    I made my first kimchi yesterday! It was so easy, and it turned out delicious. I did not follow the recipe exactly (no squid or oysters) but I look forward to making it again and again. I am so excited! And my friends are excited. I already have two people who want me to make it for them.

    I have so enjoyed my start with Korean cooking and the recipes I have tried here so much that I am going to start a Korean garden in my yard this summer. I have tw varieties of cabbage, perilla, chives, Korean variety of daikon. If you can think of anything else I should add, Maangchi, I would be most grateful. I am going to have a wonderful summer growing food to use in your recipes, to enjoy myself and share with my friends.

  29. piperjohn3 NYC My profile page joined 12/11
    Posted March 26th, 2014 at 5:52 pm | # |

    Batch number eleventy-something today–fresh oysters are my fave.

    I still really enjoy making this recipe: Skrunching through lots of cabbage with a really sharp knife. The gloopy bubbles in the rice flour paste. Whizzing the garlic/ginger/onion. The tangy sweet smell of the pepper powder as it absorbs the garlicky fish sauce and turns that incredible red. Julienning the radish and carrots just the way I like them on the mandoline. More fast knife chopping. Bathing the salted down cabbage in clean icy water. And of course the pre-school fun of mixing the cabbage and paste by hand. It’s all so oddly satisfying.

    I am totally beat yet again. But there’s nothing nicer than a spotless kitchen, 5 kilos of fresh kimchi in the fridge and the rice cooker playing the “I’m ready” tune.

    Thanks again Maangchi!

    • Maangchi New York City My profile page joined 8/08
      Posted March 27th, 2014 at 12:48 pm | # |

      Your description about kimchi sounds like it was written by a famous food critic! I should remember what you said when I eat my kimchi which will make me think it’s more delicious. : )

  30. jasperridge San Diego, California My profile page joined 2/14
    Posted March 24th, 2014 at 7:28 pm | # |

    Just wanted to say thanks for a great recipe and video/photos! My friend and I made our first kimchi on Saturday and it turned out perfectly. Even only two days later and the container on the countertop has begun fermenting nicely. It’s already tasty! The rest is in the big container in the fridge, and I’ll continue to re-fill the countertop stuff as needed ;-)

    This is my first time using one of your recipes and everything went so well. The comments section provided a lot of help, too. For instance, we didn’t want to wait a week for the squid, so we substituted fresh raw oysters, as you suggested. Fantastic! Spicy, fishy, tangy: perfect!

    Can’t wait to try the next recipe. And I camp all the time so I’ll be making that mackeral/kimchi stew very soon.

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2014 at 12:08 pm | # |

      Thank you for sharing your kimchi making story. You and your friends made the kimchi together and waiting for it to ferment. I feel your passion through what you are saying. Congratulations!

  31. ADADADA Hong Kong My profile page joined 3/14
    Posted March 20th, 2014 at 12:33 am | # |

    Hello Maangchi ,
    First ,My english not very well hope you can understand what i say .
    Thank you for your recipe . I`m first time to make this kimchi ,I `ve some questions hope you can reply THANK YOU .
    I `ve finished 2 box kimchi yesterday night .1 box i stay in the room temperature, after around 6 hours and put it into the refrigerator , and the other box i put it in the refrigerator when i finished . But 2 box have too much liquids ,Is that correct ? Thank You Very Much.

  32. pianistadejazz Malaysia My profile page joined 3/14
    Posted March 9th, 2014 at 11:45 pm | # |

    Hi Maangchi,
    Thank u for the recipe! I’ve tried to make kimchi using your recipe but I did not put squid. I was wondering why my kimchi become so watery after one overnight?? Is there anything wrong? Do I need to throw the watery sauce away??
    Hope to hear from your reply soon.

  33. tat4fun Bandung, Indonesia My profile page joined 1/14
    Posted March 5th, 2014 at 8:17 pm | # |

    Hi Maangchi, and everyone,

    I’ve finished making my 1st batch (well, 1st half batch to be precise :D )

    This what happened after 3 days :

    I put large container in the refrigerator, and it just slightly sour, bearly not. I wonder will it getting more sour along the way?
    The small container, however, is put outside at room temperature, and become extremely sour to eat as side dish. I don’t remember to have that sour kimchi as side dish at restaurant.
    I think I have to adjust the timing in and out of refrigerator?

  34. prudence Benguet My profile page joined 2/14
    Posted February 26th, 2014 at 4:28 am | # |

    HI Maangchi, is it okay add shiitake mushroom?

  35. reciecup Cleveland My profile page joined 2/14
    Posted February 20th, 2014 at 8:39 am | # |

    Hi Maangchi,

    I’m half korean and LOVE fresh kimchi. My mom doesnt make it often enough for me so I finally decided to start making my own korean food. I loved your recipe. However, I didnt pay attention to the batch size.. I only bought a head of cabbage but made the entire batch of paste. Of course, I didnt use the entire batch of paste to coat my cabbage. However, now I have a jar of paste left.

    How long is the paste good for? Do I just need to get more cabbage now and make rest or can I store it in the frig for a while?

    Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted February 20th, 2014 at 9:15 am | # |

      No problem! Freeze the leftover kimchi paste and thaw it out when you make your next batch of kimchi.

  36. ryulite Brisbane,QLD, Australia My profile page joined 2/14
    Posted February 19th, 2014 at 12:22 am | # |

    just made this with fermented shrimp paste!! and i substituted hot pepper flakes (didnt went to the korean supermarket at all to grab them) for hot chilli powder and cayenne pepper (extra hot). because i had used 2.2kg of cabbage…. so everything was halved for me but the chilli amount, even though I had halved it but because of the extra spiciness of the ceyanne pepper ….. it became hot! hahaha… I cant wait to eat them and … i am really eager to use them for kimchi soup with tofu and rice!!!! thanks maangchi for all your recipes!

  37. Sarka CZ Czech Republic My profile page joined 2/14
    Posted February 17th, 2014 at 1:43 pm | # |

    Dear Maangchi! Today I made my first (and definetly not last) kimchi! Thank you so much! Few years ago I saw some documentary about Korea and there I saw Kimchi. I was very curious about it and now that I found your recipe I decided to try it. Unfortunately I never had a chance to try the original kimchi made by some Korean cook. I made mine from half the dose. It came out so delicious! I cannot stop “tasting” it so I hope there will be some rest to ferment actually LOL My advice for everyone who is still hesitating would be: Do not be afraid! Use all the ingredients. Do not be afraid of using the squid or fish sauce. All the tastes together match just perfect! If you cannot get all the ingredients, replace them with something similar. I could not get the special pepper flakes and rice flour. So I bought the chilli flakes and put smaller amount plus sweet red pepper powder for the colour. Replacing the rice flour was very easy in fact – I bought the rice porridge for babies, which is actually 99% rice flour! Maangchi, THANK YOU VERY MUCH. Thanks to you I tried something new and cannot wait to try more of Korean recipes! Sarka, Czech Republic

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2014 at 7:07 am | # |

      Hi Sarka,
      You must be an adventurous eater! Your kimchi made with the mixture of chili flakes and sweet red pepper powder sounds good to me! Thank you for sharing your kimchi story!

  38. tinabanana Philippines My profile page joined 2/14
    Posted February 10th, 2014 at 2:37 pm | # |

    Hello Maangchi!
    Your website is really helpful for a starter/ beginner like me!
    I’m an English teacher to Korean students and they introduced me to Korean food.
    I just started to have this interest in cooking especially korean dishes.
    I first tried yukgejang by following your recipe… next was kimchi jeon…
    and just last Sunday, I made kimchi since I and my friends are big fans of Korean dishes.
    The kimchi was great! all of them loved it! I was like in heaven when I tried my very own kimchi… I was speechless! (sorry for exaggerating a bit, but I am just so excited and happy)
    Thank you so much for wonderful recipes!

    Love lots,
    tinabanana

    • Maangchi New York City My profile page joined 8/08
      Posted February 19th, 2014 at 7:51 am | # |

      Hi tinabanana,
      I’m very happy to hear that your Korean cooking is going well. It’s great for you to learn Korean food while you are working in Korea. Good luck with learning more! : )

  39. blablablo6 France My profile page joined 2/14
    Posted February 3rd, 2014 at 2:43 pm | # |

    Hi Maang Chi!

    I’ve made the kimchi using your recipe and it’s been already a week but it hasn’t fermented yet, in fact it is more sweet than sour… I didn’t put the whole cup of salt but only half of it in the cabbage. Perhaps is that the reason why? Thanks in advance!!

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted February 4th, 2014 at 4:46 am | # |

      Hi blablablo6,

      I would suspect the fermentation temperature rather than salt content. At what temperature did your kimchi ferment? It must be warm enough or the kimchi will ferment slowly or not at all. I usually leave mine out on the kitchen counter (65 to 72°F this time of year) and it is fermenting vigorously in 2 to 3 days. In fact the last batch of kkakdugi I made almost blew the lid off the jar I was fermenting it in after 2 days at room temperature. I hope this helps!

      Dave

      • blablablo6 France My profile page joined 2/14
        Posted February 4th, 2014 at 4:29 pm | # |

        Hi Dave,

        I did like Maangchi and put the kimchi on the fridge directly. Should I take it out now and let it ferment in 2 days or should i just wait a little bit longer then? Thanks in advance!!!

        • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
          Posted February 5th, 2014 at 4:36 am | # |

          Hi blablablo6,

          I would suggest taking a portion out and putting it in a smaller container and letting it ferment for 2 or 3 days. Check it once a day until it starts to smell or you can see bubbles. Then if you want you can put it back in the fridge to slow it back down.

          In my case I happen to like strong kimchi so I leave my entire batch out and when I’m happy with it I put it in my kimchi fridge. I see in the end of Maangchi’s post she “usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour”.

          I hope this helps.

          Cheers,
          Dave

          • blablablo6 France My profile page joined 2/14
            Posted February 5th, 2014 at 9:11 am | # |

            Hi Dave,

            Thank you so much for your detailed advice, i would definitely do that! Thanks again!

            • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
              Posted February 5th, 2014 at 1:55 pm | # |

              You’re very welcome! I hope your kimchi turns out delicious! There’s nothing like it!
              – Dave

  40. Dusty8314 Watsonville My profile page joined 2/14
    Posted February 1st, 2014 at 11:00 pm | # |

    Hi Maangchi,

    When you make you make the sauce do you need to add fish sauce or no?

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2014 at 3:15 pm | # |

      Fish sauce is one of the most important ingredients in my kimchi but I see many of my vegetarian readers make kimchi without using fish sauce. If you don’t use fish sauce, add more salt or soy sauce.

  41. chika UK My profile page joined 1/14
    Posted January 24th, 2014 at 8:04 am | # |

    Hi

    I love making kimchi but in the last year or so haven’t seen napa cabbage with lots of green leaves. The ones in the stores have some darker green leaves on the outside but are mostly pale/white and often the cabbage is more stalk than leaves. Maybe it’s a seasonal thing and I haven’t noticed! In the UK this cabbage is called ‘Chinese cabbage’ – is there a good substitute for it? I don’t enjoy kimchi that is mainly stalk!
    Thank you

  42. millangyn Sweden My profile page joined 1/14
    Posted January 23rd, 2014 at 3:55 pm | # |

    Do I have to make kimchi with squids and is it ok if i use chinese soya instead?

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2014 at 8:59 am | # |

      yes, squid is optional. Without squid, your kimchi will turn out delicious.

    • KimchiMunch Cheshire, CT My profile page joined 1/14
      Posted January 27th, 2014 at 10:32 pm | # |

      I have been a fan of kimchi for decades. I have always wanted to learn to make it but was under the mistaken impression it was too hard. The video and webpage are so awesome. I was able to find the exact ingredients you displayed. Your instructions, both written and demonstrated, were perfect. The recipe produced the best kimchi I have ever had. Great job! Thank you so much!!

  43. haksaeng St. Louis My profile page joined 1/14
    Posted January 20th, 2014 at 11:10 pm | # |

    너무 맛있겠네요~
    제가 다음 주말에 꼭 만들어 볼게요!

  44. chawisssse Manila My profile page joined 1/14
    Posted January 20th, 2014 at 5:38 am | # |

    omg Maangchi!!! I made this kimchi a while ago and I’m eating it fresh now! It tastes super good on rice, sprinkled with sesame seeds and a little bit of sesame oil!!! THANK YOU SO MUCH! I still can’t believe I made it with my own hands! So excited to have my korean friends try it as ask what they think!!!

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted January 26th, 2014 at 3:24 pm | # |

      Chawisssse,
      I always reserve some for my Korean friends as well. So far the results have been good…and that’s saying something since their family has a really good Korean restaurant with delicious kimchi! ^^
      Dave

  45. NinahFox Finland My profile page joined 1/14
    Posted January 20th, 2014 at 2:47 am | # |

    Hi, i want to make so i am asking, if i add just a bit of the spicyness, because i don’t like so much of spicy food, but have tasted the real kimchi here in Finland, we one KoreanHouse Reutaurant and foods are good, the kimchi is too spicy fot me, is it a kimchi if i add like one teespoon or half..?

    • Edelweiss Singapore My profile page joined 4/14
      Posted April 8th, 2014 at 6:50 am | # |

      I also can’t take much spiciness, and I couldn’t find the Korean pepper flakes, so I added a tablespoon of chili powder and a teaspoon of paprika to my first kimchi. All mixed up it’s hardly spicy at all! In fact, it lacked “zing”, so I’ll add a fresh red chili next time and blend it with the ginger and garlic. I think it’s fine for you to play safe and just add a teaspoon. You will be able to adjust the taste by adding a little more chili after you’ve finished.

  46. LinAah France My profile page joined 1/14
    Posted January 11th, 2014 at 2:24 pm | # |

    HI Mangchi !
    This is my 2nd try with Kimchi and I failed again lol
    first time, it was too salted and didn’t use the right ingredients…(paste instead of powder)
    2nd time, too much water, it wasn’t salted enough…
    as for the rice flour, can I use something else instead?
    for the oyster, in france, we don’t find it except buying the oyster by dozen.
    and squid, depends on the fishermen
    any advices? I want to become a kimchi queen !
    thank youuuuuu

    • Maangchi New York City My profile page joined 8/08
      Posted January 12th, 2014 at 11:58 am | # |

      yes, you will be able to become a kimchi queen someday! : )
      You can replace rice flour with plain flour (all purpose flour), too. And your kimchi will turn out delicious without oysters or squid. If you want to add oysters or squid, follow the recipe tightly.

  47. Oreosandmilk Virginia My profile page joined 1/14
    Posted January 11th, 2014 at 1:50 pm | # |

    Hello
    I have a question: so I would like to try to make kimchi but I only want to use 1 cabbage. How do I know how much ingredients do I add???

    • Maangchi New York City My profile page joined 8/08
      Posted January 12th, 2014 at 12:00 pm | # |

      Please weigh your cabbage first and recalculate the ratio of each ingredient. This recipe is for 10 pounds of napba cabbage.

  48. Ykiona Israel My profile page joined 1/14
    Posted January 8th, 2014 at 10:12 am | # |

    Hey Maangchi!
    I want to try making kimtchi but I have a problem. The squid. Is it essential? For some reasons I cannot eat it and wonder if the kimtchi will still be good if I do not add it. Thanks in advance for your help :)

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2014 at 10:26 am | # |

      Squid is optional. Yes, the kimchi without squid will still be delicious. Good luck with making delicious kimchi!

  49. FLWMO MO My profile page joined 12/13
    Posted December 31st, 2013 at 10:53 am | # |

    Hello Maangchi,

    I made your kimchi yesterday and think I used too much red pepper. I used 2.5 cups and it’s very hot. Will it become less spicy while it ferments?

    Also, it has a very strong taste that I’m not used to. Will that taste settle as it ferments? I left it out of the refrigerator overnight and then put it in the refrigerator this morning. I thought I needed to leave it out of the refrigerator more, so I took it back out and now it’s on the counter. Not sure what to do.

    Please help.

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2013 at 11:20 am | # |

      Yes, don’t worry much about it.
      Let your kimchi ferment outside the fridge for a couple of days until it turns a little sour. It will taste better. And if the fish sauce is too strong flavor, add less amount and use a little more salt in your next batch of kimchi.

  50. dawnng Toronto My profile page joined 11/11
    Posted December 9th, 2013 at 7:24 pm | # |

    Hi Maangchi, after learning how to make kimchi from you, life will never be the same again! It taste so delicious, totally different from what is sold in the supermarket! It’s either too salty or blend!!!

    My husband is promoting it to all his friends. He is a Korean and he loves it! So I am very happy and I will continue learning from your website! Thanks to you.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 7:51 pm | # |

      “My husband is promoting it to all his friends” Please give him my thanks! : ) I’m so happy to hear that you guys love my kimchi recipe.

  51. Fragonard UK My profile page joined 12/13
    Posted December 9th, 2013 at 4:30 am | # |

    Sorry I’m a little late to this. Could I ask you two questions? I live in the UK. I haven’t seen Napa Cabbage being sold locally. Could I use other types of cabbage like European types? eg Savoy. Also, when you say Korean raddish…..is that basically the same as Daikon raddish? Thank you. Some really nice recipes here.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 8:48 am | # |

      Yes, you can make kimchi with different cabbage. Check out this recipe, please. http://www.maangchi.com/recipe/yangbaechu-kimchi
      You can replace Korean radish with daikon.
      http://www.maangchi.com/ingredient/korean-radish

    • unniechan Hungary My profile page joined 1/12
      Posted December 14th, 2013 at 11:00 am | # |

      Just in case napa cabbage is also known as chinese cabbage or celery cabbage. Its available in the UK

    • Jesper Copenhagen-Denmark My profile page joined 12/13
      Posted December 18th, 2013 at 8:55 am | # |

      I’ve seen Napa cabbage in Tesco and Sainbury’s as well as in greengrocers (in north London, though). I have a friend who uses savoy cabbage, she just salts them for about half an hour longer – very delicious! In the autumn, you can use “common” European turnips instead of Korean radish. They have a bit of the same sweetness. The turnips you get in spring (around May), taste different to the ones grown in autumn, and I would probably use daikon instead, since I don’t use a lot of chili in mine. If I did use a lot of chili, I would probably use, whatever kind of radish or turnip, I could get my hand on.

    • jelly_bear Belgium My profile page joined 4/14
      Posted May 2nd, 2014 at 9:25 am | # |

      I’m originally from the UK there are absolutely loads of asian shops, most you can order online and will deliver. Look out for Korean supermarket seoul plazza i know they have shops up and down the country. Quite cheap compared to the Japanese supermarkets in the UK. Or there is wingyip i know they do online orders.. Have fun

  52. riririn China My profile page joined 12/13
    Posted December 8th, 2013 at 9:50 am | # |

    hi maangchi!! this is my first time to visit your website:D And I am not good enough to estimate how many cups of salt to use on my kimchi please help me. If I use 2 chinese cabbages, how many cups of salt should I use? thank you veeeryy much:3~~

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 8:50 am | # |

      oh please weigh your cabbage first. It depends on the weight. This recipe is for 10 pounds of baechu (napa cabbage.

  53. kolin65 greece My profile page joined 11/13
    Posted November 26th, 2013 at 12:50 pm | # |

    i realy love your website!. It makes it look easy ( which it is)! i am going to try it soon <3

  54. Joel Milwaukee, WI My profile page joined 1/13
    Posted November 20th, 2013 at 5:55 pm | # |

    Hi Maangchi,

    I’ve made this kimchi recipe 6 times now and it’s turned out great each time, the only problem I have is that it’s not all that spicy. I bought a big bag of the Assi brand chili flakes at a local store and even if I use 2 cups (I usually make half batches) it doesn’t turn out to be hot at all. I don’t know if I got a bad bag or if it’s the nature of this brand. Do you have any recommendations for another brand that I could look for or buy somewhere online?

    Thank you so much for all your great recipes!

  55. Huiwen Penang, Malaysia My profile page joined 11/13
    Posted November 19th, 2013 at 10:30 pm | # |

    Hello Maangchi! I made kimchi yesterday it was so happy and excited when I making kimchi! But it is still have some questions making me curious…. Why me kimchi taste sweet and only taste of chili powder and not spicy at all?Can I add some hot chili into the kimchi? Could you give me some advice and how to “rescue” my kimchi?:) Hope you can reply me as soon as possible! :)

    • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
      Posted December 4th, 2013 at 6:51 am | # |

      Hai huiwen! Saya rasa awak belum peram untuk 2 hari lg kut…. kalau nak pedas, serbuk cili korea ada juga yg pedas, tp saya tak pasti nak cari macammana, mungkin awak boleh tanya di kedai yg awak beli serbuk cili korea tu, atau pun kalau susah sangat, cari je serbuk cili malaysia (pastikan dulu kepedasannya), campurkan dgn serbuk cili yg awak guna sekarang… tambahan tu, mesti dibuat sebelum rempahnye di gaulkan dgn kubis tu. harap dapat membantu…..

      • Maangchi New York City My profile page joined 8/08
        Posted December 5th, 2013 at 5:47 pm | # |

        Ina, I really appreciate your reply on behalf of me.

        • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
          Posted December 5th, 2013 at 8:07 pm | # |

          Hehehe…. I tried my best based on my experience, kimchi is my staple food now… so I made it for a couple of time… I hope its okey to reply it in malay language…. because I’m also not so good in english….. (^_^) love u maangchi! Bye….

  56. unniechan Hungary My profile page joined 1/12
    Posted November 19th, 2013 at 2:16 pm | # |

    언니 I found out that you can serve freshly made kimchi with steamed pork and can you please give me a quick recipe or idea of how to make it

  57. Hanahanh Vietnam My profile page joined 11/13
    Posted November 12th, 2013 at 3:55 am | # |

    Hi Maangchi,

    just made based on your recipe, so so yummy,
    some Korean guys told me it’s much better than in Korean (I’m living in Vietnam) :)
    I think it’s little sweet for me, and 2nd time, I reduce sugar, and it’s very tasty,
    thank you so much for very easy kimchi,

  58. donutsensei Toronto, Canada My profile page joined 11/13
    Posted November 4th, 2013 at 10:03 pm | # |

    Noona!! I dont have any fish sause. Are their any substitutes that i could use? People are recommmending soy sause but I want your opinion too!

    Thanks :)

  59. NatSuarez USA My profile page joined 10/13
    Posted October 31st, 2013 at 5:04 pm | # |

    Dear Maangchi,
    I have been following and making your recipes for a few months now. I have learned so much from you!! :)
    I have just finished preparing this easy kimchi I cannot wait to eat it!

  60. Sammyj Texas My profile page joined 8/13
    Posted September 19th, 2013 at 9:21 pm | # |

    I want to thank you so much for this site. I have wanted to learn how to cook Korean dishes for a while. My husband fell in love with Korean food before we met. His roommates mom would cook for him when they would go home on leave. When me and my husband got married he told me I would have to meet her and learn all her recipes. That was not going to happen. I recently asked my boss to teach me and she turned me on to your site. I have so many cook books and everything seemed overwhelming. Watching you make food not only makes me smile but it makes everything so easy. I have made so many of your dishes now and everything has tasted amazing. Tonight I made this kimchi because we love kimchi. This was the best kimchi I have ever tasted and my husband said it was wonderful the only that has ever been comparable to his friends moms kimchi!! THANK YOU SO MUCH!! This site is so well thought out and amazing! Now I can keep my husband happy forever!

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2013 at 1:24 pm | # |

      “This was the best kimchi I have ever tasted and my husband said it was wonderful the only that has ever been comparable to his friends moms kimchi!!” His friend’s mom is now my competitor! : ) Thank you so much for your nice words! Cheers!

  61. peonygirl portland, oregon My profile page joined 8/09
    Posted September 12th, 2013 at 10:47 pm | # |

    Hi,

    Yes, that has happened to me too. I don’t like super salty kimchee so I rinse like 5 or 6 times. Soaking it is a good idea! I also have read that the salt to use for kimchi is specific. Buy a coarse kosher type salt- I get mine at a Korean Market and is has large, almost like tiny pebble sized granules. If you use any old table salt or refined salt it may really not be giving you the effect you want.

    I’m gearing up to make it this Fall since that cabbage will be in season. Maangchi’s recipe is really nice- I liked it last time but again, too salty for my taste! Especially since I don’t eat kimchi like a side dish- I eat a LOT of it! Good luck!

    • Hawaiano MN My profile page joined 4/14
      Posted April 14th, 2014 at 10:39 pm | # |

      I used to find that my kimchi was too salty but I found an interesting technique by accident. My large soaking basin happens to have a small hole in it which allows the water to drain slowly and continuously. I may add a little more extra salt periodically as I continually toss and drain the cabbage. This makes for a less salty kimchi. Essentially the cabbage is draining salt water more than it is soaking in salt water. I don’t know if that is right or wrong but it does produce a less salty kimchi. You just have to make sure the basin is sitting in the sink so salt water doesn’t spill onto your counter top. I’d like to ask Maangchi what she think of that method but it looks like she has enough questions about kimchi already! LOL So far I find that with the fish sauce (and my addition of salted shrimp) it seems salty enough for good and safe fermentation. If this is wrong someone can let me know but so far I like the less salty kimchi it produces. I only have to rinse out the cabbage 2 to 3 times before putting into the mix (rather than the 5 or 6 that you have tried).

  62. aearthr Singapore My profile page joined 1/10
    Posted September 11th, 2013 at 1:08 am | # |

    Hi, Maangchi!
    It had been two years I have learnt your kimchi recipe. Over the years, I have modified your recipe to suit my taste and cost. Especially this year, I have been making the kimchi every month. Now I’m had made my 10th batch of Kimchi. You can see the final product here: http://alittletypical.wordpress.com/2013/09/11/my-10th-kimchi-batch/

    Oh, by the way, I love kimchi so much that I eat it as a everyday snacks! Yum!

  63. Meilin indonesia My profile page joined 9/13
    Posted September 8th, 2013 at 5:27 am | # |

    Hi maangchi! i’m from indonesia..
    i try to made kimchi yesterday, but i didn’t know what taste kimchi is..
    when I tasted it, it tasted just like garlic, onions and spicy. isn’t it seasoned with salt or sugar? please reply soon. sorry my english is not good..
    thank you maangchi!!

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2013 at 5:18 pm | # |

      If you follow the recipe step by step, the kimchi will turn out good. I think your kimchi is tasty. If you feel it’s too bland, add more salt.

    • Meilin indonesia My profile page joined 9/13
      Posted September 10th, 2013 at 2:49 am | # |

      Thank you so much maangchi :D

      • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
        Posted December 4th, 2013 at 7:00 am | # |

        Don’t forget to fermented it for 1 or 2 day’s outside the refrigerator. ….

  64. pokopori North America My profile page joined 9/13
    Posted September 4th, 2013 at 7:10 pm | # |

    Amazing recipe! I’ve made this twice now minus the squid and both times, it’s turned out absolutely delicious. Thank you for the detailed instructions and video! This is one of the best websites I’ve ever come across for Korean Recipes!

    As a side note, I noticed that you don’t have a recipe for gochujangjiggae. I’ve scoured the web for a good recipe but I can’t find even one. Would you mind sharing your recipe with us? I’m sure it’d be absolutely delicious!

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2013 at 10:33 am | # |

      “I’ve made this twice now minus the squid and both times, it’s turned out absolutely delicious…” Wonderful! : )
      Gochujangjjigae (hotpepper paste stew), sure I will include it in the list of upcoming recipes.

      • pokopori North America My profile page joined 9/13
        Posted September 5th, 2013 at 11:51 pm | # |

        Thank for that fast reply! I’m looking forward to it!

  65. quiet professional United States My profile page joined 8/13
    Posted August 28th, 2013 at 10:34 pm | # |

    Thank you for this web site!
    I was stationed in Korea & learned to love both the people and especially the cooking.
    I’ve taken every opportunity to practice preparing Korean food.
    Although I’ve followed your Kimchi recipe closely (without salted squid) I can’t seem to get the taste like I remember, it takes ok – like the store bought kind here in the US.
    The crispness, saltiness & spiciness are fine, but all seem to be overpowered by sour or a slight bitter taste – this even in a recently made batch.
    Are my tastes off, or is there something you can suggest?
    If your ever in central Florida I’d like to meet you –
    Again, thanks for all you do for spreading Korean culture.

  66. saranghaekorea trinidad My profile page joined 8/13
    Posted August 21st, 2013 at 12:44 am | # |

    hi Maangchi,
    I’ve seen lot of korean dramas/movies/and tv shows and i’ve always wanted to try the food i’ve decided on kimchi and Ginseng chicken soup (samgyetang) but i don’t have the ingredients
    where i’m from the most asian dish you can find is chinese so i was wondering if i can get all these ingredients and more somewhere else because i doubt it’ll have it in my country( i’m from the caribbean) I really really want to try korean food can you help me please???

  67. biricv prague My profile page joined 8/13
    Posted August 20th, 2013 at 8:10 am | # |

    Hello Maangchi, thanks for your recipes, Im from Prague and I am just an beginner korean food lover. Can you please advice if its possible to make kimchi non-spicy?
    Thanks a lot.
    Veronika

  68. Peas4everyone Toronto My profile page joined 8/13
    Posted August 6th, 2013 at 6:16 pm | # |

    Hi Maangchi,

    I know you’ve said that you can subsitute the fish sauce for soy sauce so I hope this question isn’t redundant but is the measure same amount of fish sauce for same amount of soy sauce?I have everything ready to go, just want to make sure I have the right measures…

    Thank you!

    • abicelia Billings, MT My profile page joined 8/13
      Posted August 14th, 2013 at 2:34 am | # |

      What should I do if I do not have soy sauce or fish sauce? I’ve got everything already made. Can I do without it or should I mix it in when I get some in the morning?

      Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted August 15th, 2013 at 11:01 am | # |

      Fish sauce is much saltier than soy sauce, so you can add it more or less according to your taste.

  69. GrinBluez Philippines My profile page joined 8/13
    Posted August 5th, 2013 at 7:30 pm | # |

    Dear Maangchi,
    Thank you for this recipe; I’ve done it but without the radish & the squid since my wife doesn’t like it; i just wondering, why it becomes more watery…i admire those kimchi that i saw when they served as a side dish in the resto, it does not contains any sauce at all…can you tell me why? thanks a lot in advance. more power!!!!

    • Jesper Copenhagen-Denmark My profile page joined 12/13
      Posted December 18th, 2013 at 9:21 am | # |

      The initial salting breaks down some of the cell membranes, and thereby releases some of the water from inside the cells. While it ferments, more cells membranes are broken down, and more water is released. If you want it to be more dry, you can carefully squeeze the kimchi before serving.

      • Rodhatte Copenhagen-Denmark My profile page joined 12/13
        Posted December 19th, 2013 at 5:53 pm | # |

        I just realised, that the kimchi “without sauce” that you are referring to, could be Baek-kimchi (White Kimchi) – to which Maangchi has just uploaded a recipe.

  70. KRGBrandon Australia My profile page joined 7/13
    Posted July 29th, 2013 at 9:12 am | # |

    Hi Maangchi! I am a 30-year old Korean and have only just started to cook Korean food!! My first kimchi attempt was with a different recipe and it didn’t turn out very well. I ended up throwing it out; it was so slimy and just gross! My second attempt (with your recipe) turned out so much better I love it! The rice flour porridge mixed with the chilli pepper and the other filling ingredients makes such a big difference. I keep my kimchi in a glass jar in my fridge and eat it almost every day! I think I’m addicted to it. =) I started out with only one napa cabbage but if I keep this up I may have to make bigger batched!

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2013 at 9:55 am | # |

      “The rice flour porridge mixed with the chilli pepper and the other filling ingredients makes such a big difference.” yes, you are very right!

  71. Sally Lim Malaysia My profile page joined 7/13
    Posted July 29th, 2013 at 7:25 am | # |

    Hi Maangchi,

    Thank you for the kimchi recipe. It was a hit among my family, colleagues and friends. We loved it to bits. Anyway, i have question to ask you.
    1) For my 1st & 2nd batch of mak kimchi, it has very little juice. I wish the kimchi would have more juice so i can make kimchi stew. I can tell it was fermented because i can see bubbles and i tasted the kimchi. It’s sour. Just the way i like it. For the 1st batch it took a day to fermented in room temperature before i stored it in my fridge. Maybe due to the hot weather. For the 2nd batch, it took 3 days due to cloudy weather. I was freaked out because it took 3 days. I thought my kimchi was spoilt. Teehee. Can you tell me what went wrong?
    2) Can i use nashi pear in replacement of sugar in the recipe? If yes, how much pear do i have to use for 5 pounds of napa cabbage?
    3) Can i add salted shrimp paste as well in replacement of squids? if yes, how much do i have to put? Do i have to reduce the fish sauce?

    Sorry for asking too much questions. Waiting for your kind reply.

    Thank you.

    Regards,
    Sally

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2013 at 10:14 am | # |

      Hi Sally,
      You can do some experiments to make the best kimchi recipe. Relating to fermentation, please check this out. http://www.maangchi.com/talk/topic/kimchi-fermentation

      “Can i use nashi pear in replacement of sugar in the recipe”:
      I always stick to the recipe when I make baechu kimchi (napa cabbage kimchi) and avoid any excess water in the kimchi paste.

      “Can i add salted shrimp paste as well in replacement of squids?..”

      Yes, you can add some saeujeot (fermented salty shrimp) to your kimchi paste. Add just 1 or 2 tablespoons and see how you like it. It’s very salty. http://www.maangchi.com/ingredient/salted-shrimp

      Good luck with making delicious kimchi!

  72. cilston lim singapore My profile page joined 7/13
    Posted July 26th, 2013 at 3:08 pm | # |

    Hi, I’m clinston I’m really interested in making kimchi, what store do you recommend for kimchi ingredients in sg (Singapore)?

  73. xxcassie Panama City My profile page joined 7/13
    Posted July 25th, 2013 at 2:32 pm | # |

    Hi! i love your site :) I have a question x.x i just made my second batch of kimchi yesterday. first batch was only 3 pounds and had ver little brine but tasted good :) this second batch seemed to come out great! lots of jucies and its already starting to bubble overnight! it smells great and taste good but i am a bit woried. i tasted a piece of the cabbage today when i let the gas out a bit and it tasted great already starting to sour but it had a slight kinda of slimy feeling around it. no slime in the brine and no mold just a kinda slimy feeling around the cabbage when its in the mouth. is this normal?? ( I dont add fish sauce or flour to mine as i cant eat fish and cant get the flour)

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2013 at 2:00 pm | # |

      It sometimes happens when the cabbage or radish are low quality, or if you didn’t use enough salt. As long as it tastes good and seems ok, don’t worry too much about it.

  74. nafamily Corvallis,OR My profile page joined 7/13
    Posted July 16th, 2013 at 2:32 am | # |

    Hi Maangchi,
    My husband is allergic to squid. Can i skip the salty squid? Or should i substitute it with something else? He is kinda allergic to most of seafood. Luckily, fish sauce is ok. Please let me know asap. I cant wait to make my own kimchi!!!!

    • YeonAh Montreal, Québec My profile page joined 5/11
      Posted July 16th, 2013 at 12:56 pm | # |

      Hi, I believe Maangchi said in the video that you can skip the squid step :) Or was it in the comments? Either way, I make my kimchi without the squid too and it turns out great. Making some today actually. Have fun!

  75. yvonne84 Netherlands My profile page joined 7/13
    Posted July 15th, 2013 at 1:10 pm | # |

    I made kimchi last night, it has been a year since I last made kimchi.
    I had forgotten that one year ago, after salting and rinsing, the cabbage came out too salty.
    I fixed it by rinsing it more and leaving it in water for an hour or so untill it wasn’t too salty anymore.
    It came out too salty last night as well, and I fixed it in the same way.
    But for next time, too avoid too salty cabbage, I would like to know if I should reduce the amount of salt, or reduce the salting time or both?

    • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
      Posted September 12th, 2013 at 8:57 am | # |

      Did you follow maangchi’s recipe correctly. ..? I think maybe it because the amounts of salt is more than maangchi’s recipe or you let the cabbage too long with the salt.. its either one of that…. well its from my experience. …but salt is also have a variety type. .. hmmmm. I just use sea salt powder…

  76. bad Okinawa, Japan My profile page joined 7/13
    Posted July 14th, 2013 at 11:04 pm | # |

    고맙습니다! My first kimchi batch came out great. Thank you again so much! ^_^\/

  77. Ivy Malaysia My profile page joined 8/11
    Posted June 18th, 2013 at 1:54 am | # |

    Hi Maangchi,
    I’d like to get your advice. I made kimchi last night and just realized I put less 1 cup of hot pepper flakes. Can I add in again as this morning I saw the kimchi start fermenting?
    Please advise, thanks.
    Ivy

  78. juuliciously Australia My profile page joined 5/13
    Posted May 23rd, 2013 at 6:51 am | # |

    I have a question. I cut the recipe in half to make a smaller portion but then I realize that there was a bit too much kimchi sauce. I didn’t think too much of it at the time and just placed it all into my container. The kimchi has been in the fridge from day #2 (today is the 3rd day since I made it), is it okay to salt more cabbage and add it to my container because there’s extra sauce? (note that I’m not talking about the Kimchi juices but the sauce made up of porridge/fish sauce/red pepper/etc etc)

    • Maangchi New York City My profile page joined 8/08
      Posted May 23rd, 2013 at 10:56 am | # |

      “is it okay to salt more cabbage and add it to my container because there’s extra sauce?” yes, hurry up please. Add salted cabbage before the kimchi ferments. I think 2 days old kimchi is ok. Add more salted cabbage or radish.

      • juuliciously Australia My profile page joined 5/13
        Posted May 23rd, 2013 at 11:58 pm | # |

        Thank you! I’m about to go try your Manju recipe :)

      • lovex3jennyy New York My profile page joined 6/12
        Posted June 17th, 2013 at 12:41 am | # |

        I did the same mistake and made to much kimchi sauce…its been a week and now my kimchi is really sour! I’m going to use that for stews and nake a fresh batch…I LOVE FRESH KIMCHI!!

        If we salt it less will it ferment slower?

  79. Joseph C Kim LA My profile page joined 5/13
    Posted May 1st, 2013 at 4:41 pm | # |

    Love how easy you make it look!

  80. kareulo Italy My profile page joined 4/13
    Posted April 30th, 2013 at 12:21 pm | # |

    Hi maangchi nuna!
    Here in Italy I can’t find Korean hot pepper flakes(not even gochujang). But I found Sambal Oelek instead…I googled it and saw that a lot of people use it to make kimchi

    Is it a valid substitute?
    The ingredients are:
    red peppers (78%),water,salt and preservative.

    Here’s a photo of what I am talking about http://i40.tinypic.com/2ufarfo.jpg

    Thank you!! :D

  81. celiawong Singapore My profile page joined 4/13
    Posted April 29th, 2013 at 7:51 am | # |

    Dear Maangchi, can the salty squid be substituted with salty fermented prawn paste such as this one here ? –> http://www.flickr.com/photos/bensharif/2096511857/

  82. celanith Home My profile page joined 4/13
    Posted April 24th, 2013 at 3:06 pm | # |

    I and a grand-daughter are both allergic to fish it sends us into toxic shock and another grand-daughter has the same problem with anything in the onion family except garlic it causes her throat to swell shut and she cannot breath. Any substitutes for either of these items I can use in the Kimchi. My aunt Im-Sun used to make this all the time. I like the taste of it but she did not use fish to my knowledge. She was full blood Korean.

  83. Caramel Mama San Francisco Bay Area My profile page joined 4/13
    Posted April 14th, 2013 at 9:44 pm | # |

    Hello,

    Question: How long do you soak the cabbage in water before salting? One recipe says 24 hours, another one says 10 to 15 minutes. Not knowing which way to go, I opted for soaking in 24 hours before salting.

    Prior to making kimchi at home, I did make a batch over a dozen years ago using a recipe from a Korean cook book I have. The recipe was not only un-user friendly, the results were not horrible. It went into the garbage. Whenever I wanted kimchi I would just buy a jar from my local Korean grocer, whose wife makes it on-site. While her kimchi is good, I really missed my Omoni Annie’s kimchi. When I lived in Daegu I was spoiled by her cooking, and I wanted to replicate her kimchi recipe…without the fresh oysters she would put in. (I would just pick out the oysters when I ate it.)

    After being a silent reader of maangchi.com for the past few weeks, I decided to try my hand at homemade kimchi again, inspired by photos of kimchi that other readers have posted. The first batch I made turned out okay, but I over salted the cabbage and put in too much gochugaru (maybe it was a spicy version? Not sure.) When I bottled that batch all I could see was a dark red paste covering all the vegetables in the jar, with a few pieces of cabbage visible. After a week of eating it, I could not eat it anymore. The taste just wasn’t there so I turned it into kimchijigae to salvage the leftover kimchi. Still not tasty, even after adding glass noodles for texture and more water to tone down the spiciness. After two days of trying to eat the stew, into the trash it went. I wanted my kimchi to look like how Maangchi made her kimchi in her video!

    So two days ago I made a second batch of kimchi. This time I used gochugaru that was made out of sun-dried peppers, not heat dried. And made sure that the salted cabbage didn’t taste under/over salted. I’m not sure what kind of salt you use (sea salt? table salt?) so I used a fine grain Kosher salt, which is what I use when I cook. It leaves a clean salty taste in foods, unlike the chemical after taste of table salt

    Nearly two days left out on the counter to ferment, both bottles leaked a tiny amount of liquid. And smelled of fermenting kimchi. (Heaven! For me anyways.) Slowly opened both jars and when I heard a hissing sound come out of the jars and looked for bubbles on the surface (there were bubbles alright), I knew this batch was going to turn out well. Tasted a little and aigo (oh my goodness in Korean?), for a moment I was transported back to Daegu and my Omoni. This batch tastes very much like my Omoni’s kimchi, even though it isn’t ready to eat yet. I was tempted eat some, but I’m going to let it sit in the refrigerator for another five days. I read somewhere that once kimchi has fermented, its best to let it sit in the fridge for at least a week before eating. How long do you let your kimchi sit before eating?

    I’m so excited about eating my second batch of kimchi that I’m going to make another batch in a few days, so I can let this current batch sit in the fridge to sour properly to make kimchijigae, and have enough kimchi to eat in the meantime!

    Thank you, merci, kamsamnida, domo arigato, Maangchi, for sharing your kimchi recipe. Your love for Korean food is infectious and I love watching you cook on your videos. If it weren’t for your recipe I would still be buying kimchi. Now I can make kimchi at home that my Omoni would approve and be proud of, all thanks to you!

  84. chigau_me UK My profile page joined 11/11
    Posted April 1st, 2013 at 8:24 am | # |

    Dear Maangchi! Thank you soooo much for all your videos! We made so any different recipes! My 17 months old son loves bulgogi and japche the best! :)

    I have a question – there are plenty of absolutely lovely and delicious spring greens in the shops now, so i was wondering if they are suitable for kimchi or some other dishes? Thank you!

  85. tomama88 Finland My profile page joined 3/13
    Posted March 25th, 2013 at 8:34 pm | # |

    Dear Maangchi,

    Thanks for the video. I am trying to do my first ‘easy kimchi’, following your steps.
    I want to ask about the porridge. I understand I should get sweet rice flour. However, is it possible to use tapioca flour instead? Have you ever used tapioca flour to make the porridge, for the ‘easy kimchi’?
    I used it and it was very very sticky. I am waiting for getting my kimchi fertilized. Hoping it will be ok when I use tapioca flour :-)

  86. rwellhouse Eden, Wyoming My profile page joined 3/13
    Posted March 10th, 2013 at 6:17 pm | # |

    Is there a way to can this (water bath or pressure canner)? What’s your recommendation? Thanks! Robin

  87. BeachNight Houston My profile page joined 2/13
    Posted March 9th, 2013 at 7:30 pm | # |

    Made beautiful kimchi last night. Thank you for your recipes and videos!
    -James

  88. VanessaP Korea My profile page joined 2/13
    Posted February 17th, 2013 at 6:57 am | # |

    I just made this kimchi when my in-laws came to visit me and my husband here in Korea. Once the ajjoshi at the grocery store saw that I was making kimchi, he kept checking my shopping basket to make sure I had everything I would need. So kind! Check out how it turned out:
    http://www.sauteedhappyfamily.com/2013/02/operation-make-kimchi-by-ourselves.html

    • Maangchi New York City My profile page joined 8/08
      Posted February 17th, 2013 at 11:31 am | # |

      I see you guys were having so much fun during your kimchi making! That’s a lot of kimchi. Congratulations!

  89. shuhan90 Singapore, London My profile page joined 11/10
    Posted February 1st, 2013 at 6:29 pm | # |

    Hi maangchi, I’ve made this kimchi so many times before, but didn’t post to let you guys know. I blogged about it a year ago, but I recently made it again and felt I should share it! http://mummyicancook.blogspot.co.uk/2012/01/better-homemade-kimchi.html

  90. AlexCase New York City My profile page joined 1/13
    Posted January 24th, 2013 at 3:09 pm | # |

    Hello Maangchi!

    Thank you for all your great recipes! I can’t wait to try making your kimchi this weekend!

    I live in NYC and I was wondering if it would be possible to leave my kimchi outside instead of in the fridge? Temperatures during winter move from 10F(-12C) on up to 40F(10C) so I wasn’t sure if the temperature changes would be too much for the kimchi. I’d keep it in the fridge but there’s no room in my tiny little fridge!

    Thanks!

  91. jennwyo Wyoming My profile page joined 1/13
    Posted January 8th, 2013 at 10:47 pm | # |

    I am in the middle of making kimchi for the third time and I have used your blog each time (though each time there was something that I couldn’t find so I made a few substitutions). I thought that it turned out well and has gotten better each time! I had never had kimchi before I started making my own so I was never sure if what I made turned out ‘right’. Then I met a Korean woman through a homeschool group and gave her some of the kimchi I made and she said it was really good!!! I will try to post some pictures of my kimchi

  92. sohngj Seattle, WA My profile page joined 12/12
    Posted January 2nd, 2013 at 12:18 am | # |

    No one in my family has ever used the rice porridge pasete for kimchi, but we puree fresh hot red peppers in a food processor along with the garlic,onion, jeotgal, and gochugaru. I find that adding fresh peppers instead of relying solely on the gochugaru gives it a fresher taste and more vibrant red color. I hope you try it someday!

    Also, I’ve learned that the more green onions you put in the kimchi, the faster it will ferment. My dad is from Kyungsangdo and he prefers his kimchi unfermented, which is how I prefer it as well. But really, I love ALL kimchi, fermented or not!

  93. peonygirl portland, oregon My profile page joined 8/09
    Posted December 28th, 2012 at 9:59 pm | # |

    Hi Maangchi!

    Yesterday I made vegan kim chi following your Mak Kimchi recipe! I just made the paste without the fish sauce and salted the cabbage a little more. Then I rinsed it until it tasted salty but not too salty. I just tasted it- delicious! Thank you for this recipe.

    I also made squid soup but addeds a couple sliced potatoes. They were good but mushy- next time I will add them at the end. I also thing they absorbed the salt from the fish sauce so the soups wasn’t very salty. But delicious with some rice!! I want to post pictures with my new iPhone but I don’t know how!! Where do I post it on your blog so that you can see it??

    Thanks Maangchi, for sharing all your recipes. Next, crab stew please!

  94. lemonie Singapore My profile page joined 12/12
    Posted December 18th, 2012 at 7:21 am | # |

    hi maangchi,

    i tired the recipe and it turn out great! everyone simply loves it. This time round i will be trying with the squid. but can i check if the squid should be stored in the freezer or the normal compartment of the fridge?

    • Maangchi New York City My profile page joined 8/08
      Posted December 29th, 2012 at 7:47 pm | # |

      yes, keep the squid in the fridge before adding to your kimchi. Check out the Q & A in this page.
      Q: Ok, Maangchi, can you tell me how to make the salty squid for kimchi?
      A: Choose about 300 grams (2/3 pound) of very fresh squid. Then:

      Remove the guts and backbone and rinse it.
      Add 3 tbs salt and mix it with a spoon.
      Put it in a container or glass jar and keep it in the refrigerator for a week.
      Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
      Dry the squid with paper towel or cotton and chop it up.
      Add it to your kimchi paste!

  95. sakurazen Malaysia My profile page joined 10/12
    Posted December 11th, 2012 at 8:27 am | # |

    Hi maangchi, I’ve just watched the latest running man episode and they made kimchi. They added cider (should be chilsung cider) into the kimchi and they say it’ll be tastier. Does it really make the kimchi tastier??

  96. lostbrains nyc My profile page joined 12/12
    Posted December 9th, 2012 at 1:23 pm | # |

    Hi Maangchi,
    I bought Assi brand Hot Pepper Powder but it is not the coarse kind, it is labeled fine. I could not find course powder :( Do you think it will work, or will it be too spicy? Should I perhaps try with less powder? Thanks for the recipe, hope you can get back to me!

  97. zaidi Europe My profile page joined 11/12
    Posted November 27th, 2012 at 7:12 am | # |

    Hi,
    Is it possible to use Herring (or mackerel) fish instead of Squid?
    If yes, then please explain a little how to do it (i.e. salting Herring etc.).
    My main is to eat fermented Herring. Is there any good recipe for fermenting Herring in Korea?

  98. snsd#1fan USA My profile page joined 11/12
    Posted November 27th, 2012 at 4:10 am | # |

    hi maangchi i was wondering i bought a korean radish for my kimchi and it tastes alittle bitter does that mean it is bad? also if it is bad can i make my kimchi and add some radish when i pick up another one tomorrow? how do u pick out korean radishes by the way? sorry for all the questions i love ur recipes and i use them all the time. thank you for all ur help maangchi and thank u for posting ur recipes they r wonderful and so are you.

  99. meiruo Kuala Terengganu, Malaysia My profile page joined 11/12
    Posted November 11th, 2012 at 10:04 am | # |

    Hi Maangchi,

    Thanks for this Mak Kimchi recipe. I’ve try it and my family really love it. By the way, just want to ask a little question. Is it ok if I omit green onion and and leek or garlic/Asian chives in my kimchi? My sis-in-law didn’t really like this two veggies. Will it make my kimchi fail?

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2012 at 10:13 am | # |

      You can skip green onions, leek, and buchu (Asian chives), but garlic is essential. I can’t imagine kimchi made without garlic.

  100. TrueTopaz London My profile page joined 11/12
    Posted November 11th, 2012 at 9:58 am | # |

    Hi Maangchi =) I’ve made kimchi before using this recipe at half the amount, and it was fantastic! And I have recently tried to do the recipe at 1/4 the amount because I only had 1 cabbage. The cabbage that we can usually get here aren’t as big the ones you can have there, so I also tried to do small adjustments. However, what happened was that it isn’t salty/savoury enough, the spiciness is perfect for us but it just lacked a little ‘oomph’. My question is: Can I still add some more fish sauce or salt to it at this stage? (I did it a week ago from now) Or will adding them now somehow compromise the fermentation process? Thank you for listening!

    Hugs and Kisses,
    TrueTopaz

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2012 at 10:08 am | # |

      “Can I still add some more fish sauce or salt to it at this stage? ” yes, you can. Hurry up! : )

  101. helenhelen Toronto My profile page joined 10/12
    Posted October 30th, 2012 at 12:52 am | # |

    i just made kimchi for the first time. after mixing the sauce together with the cabbage, i packed into glass jars and pressed the kimchi down tightly. however, i didn’t have any liquid left over and very little came out of the cabbage when i prssed down, so there is no liquid covering the kimchi in the jar (since the sauce is more of a paste than a liquid). is this okay, or do i need to add some brine to make sure the kimchi is covered while it is fermenting?

    also, if it is fermenting in a jar with a tightly closed lid, is there any fear of the jar bursting or anything like that, with all the carbon dioxide gases being produced? i have always learned to ferment with the lid off…

    thanks! love your website!

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2012 at 8:56 am | # |

      It sounds like your kimchi was well made! Probably by the time you read this message, there will be a little liquid in your kimchi now. It just needs a little time to make its own liquid and start fermenting.

      About your jar: Don’t worry about bursting kimchi. In my decades of kimchi making, it has never happened. Just put the kimchi into the fridge once it starts to ferment, it will be fine. If you’re really worried, you can open the jar once a day to take a look and release any gas.
      Congratulations on your first successful kimchi making!

  102. sakurazen Malaysia My profile page joined 10/12
    Posted October 23rd, 2012 at 12:15 am | # |

    Hi maangchi, it’s my 1st time making kimchi yesterday. I’ve encountered a few problems and i hope u can help me :)

    i made half the amount of your recipe and i stored in 2 containers: 1 glass jar and 1 airtight plastic tupperware.

    1) this morning, my mum told me that the glass jar’s kimchi juice over spilled and she transfer some of it to a smaller glass jar. The original glass jar’s kimchi is still bubbling occasionally but there’s not much kimchi liquid :(. It taste sour and spicy, so is it finish fermented and should i transfer it to the fridge now?

    2) the smaller glass jar of just transfered kimchi did not bubbled, has it gone wrong?? should i leave it at the counter for abit?

    3) as for the airtight plastic container, my mum open the lid and did not close it tightly. dis morning when i see it, there’s not much kimchi juice like the glass jar one that overspilled and did not bubbled :( i scared it’s because oxygen went in and stop the fermentation process. what should i do with it? T.T

    hope you can help me with my 3 questions, thanks! :)

  103. hotsauce Vancouver, BC My profile page joined 10/12
    Posted October 21st, 2012 at 11:34 pm | # |

    Hi Maangchi,

    Love ALL your recipes!!

    Question regarding this kimchi recipe: Im wondering, instead of the squid can you use salted shrimp (the stuff that comes in the jar)? If so, would you use equal amounts?

    Thank you!
    Kari

  104. jmtflyer cleveland, ohio My profile page joined 9/12
    Posted October 6th, 2012 at 10:14 am | # |

    Hello
    I made Maangchi’s easy Kimchie. Very tasty! One question I have is should cabbage still be salty after repeated rinsing? I also forgot to squeeze cabbage but tastes great!
    Jim

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2012 at 8:58 am | # |

      Hi Jim,
      “cabbage still be salty after repeated rinsing?..” Yes, most of the salt will be washed away when you rinsed but the cabbage should be a little salty. If it turned out too salty, reduce the salting time.

  105. tran california My profile page joined 10/12
    Posted October 4th, 2012 at 2:45 am | # |

    Just curious. What is the purpose of rinse out the cabbage after salting it? I understand the salting process is to draw out the excess water from the cabbage so that it is not dilute the pepper paste during the ferment period. But wouldn’t rinsing the cabbage after salting bring the water back in? However , if the purpose is to clean the cabbage, shouldn’t we do it in the beginning? Sorry , too many question

    • Maangchi New York City My profile page joined 8/08
      Posted October 4th, 2012 at 5:26 pm | # |

      “Just curious. What is the purpose of rinse out the cabbage after salting it? ” yes, rinsing out the salty cabbage is very important. It removes dirt from between the leaves and washes out the salt.

  106. tran california My profile page joined 10/12
    Posted October 4th, 2012 at 2:29 am | # |

    Hi Maangchi,
    I forgot to rinse the cabbage after salting it. (although I did squeeze out the excess water)Do you think the end product will be too salty?

  107. tran california My profile page joined 10/12
    Posted October 3rd, 2012 at 10:45 pm | # |

    Hi Maangchi,
    I just make the kimchi today using only half your recipe. However, after a few hour in the refrig, I notice that the kimchi release quite a bit of liquid. Is it ok? Will it affects the texture , taste of kimchi. Is the kimchi supposes to be completely dry or with some liquid in it at the end ? Should I pour some of the liquid out?

  108. zetty155 Malaysia My profile page joined 9/12
    Posted September 12th, 2012 at 11:20 am | # |

    I make a kimchi almost 2 month ago
    but since i had to go diet and also fasting month i forgot to eat it
    and lately i kind want it so badly but i worried since it almost 2 month
    is it can eat ??
    i try to taste it a bit
    well sour but no mold and other kind of weird thing
    the colour of cabbage kind fade/pale since it’s 2 month i think
    so what ur opinion??
    should i ate it or throw it?

    • Maangchi New York City My profile page joined 8/08
      Posted October 4th, 2012 at 5:30 pm | # |

      “well sour but no mold and other kind of weird thing the colour of cabbage kind fade/pale since it’s 2 month i think” Kimchi color looks pale?

      If it looks pale on top part only, remove the top part and you can eat it. But if the whole kimchi looks pale, I wouldn’t eat it.

  109. Ming_Lih Negara Brunei Darussalam My profile page joined 9/12
    Posted September 8th, 2012 at 8:44 am | # |

    hai, i was wondering can i used dried chili paste instead of chili paste?

  110. rshirazi LA My profile page joined 9/12
    Posted September 4th, 2012 at 3:33 pm | # |

    Hi, once you’re done with the mixing and let it settle, how long do you wait to serve?

  111. Phuong Miu England My profile page joined 9/12
    Posted September 4th, 2012 at 10:44 am | # |

    Hi Maangchi,

    I am a great fan of kimchi and I’m now thinking of making my very first batch using your recipe, probably this weekends. But I’m a bit unsure about the raw squid, I never really like anything raw, why is it necessary and what do I do with the squid afterwards? Throw them all away after finishing my whole batch of kimchi? I read some book about making authentic Korean kimchi, and there’s always something raw in it, either oyster, squid or shrimp, so I guess I have to add them in if I want ‘real’ kimchi

    Thank you sooooo much for the recipe, it’s the best so far I’ve seen, even though I haven’t even started yet! Will let you know the aftermath results :)

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2012 at 11:09 am | # |

      Adding raw seafood to kimchi is optional. If you don’t like to add raw seafood to your kimchi, skip it. It will still be delicious. The reason we use seafood is just to make the kimchi more delicious. Of course we eat the seafood along with kimchi and never throw it away.

  112. wachela6 United States My profile page joined 9/12
    Posted September 1st, 2012 at 1:36 pm | # |

    i don’t want to make as much kimchi because i tried it once and i’m not sure if i like it. also, my brother probably won’t let me put it in the fridge .. :x and i don’t have a container big enough for that much kimchi. so can you tell me how many napa cabbages equal 10 pounds so that i can halve the ingredients? thank you :) i love maangchi!!

    • LuccaQ Buffalo,NY My profile page joined 6/10
      Posted September 2nd, 2012 at 8:06 pm | # |

      It depends on the size of the cabbage. Just try getting 5lbs of cabbage and halve the recipe. There should be a scale for you to use or one that an employee can use at the store.

  113. delhoney philippines My profile page joined 8/12
    Posted August 30th, 2012 at 1:03 am | # |

    Hi maangchi! I made kimchi last night and when I tried to taste it just now, turns out very very spicy… Is there a way to fix and save it? Thank you and good day!

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2012 at 8:23 am | # |

      hmm, I’m sorry to hear that the kimchi turned out too spicy. There is nothing much you can do but it may taste less spicy when it ferments. Use less hot pepper flakes in your next batch of kimchi. If you really want to fix it, add more salted cabbage to the kimchi and mix well to dilute the spiciness as soon as possible.

  114. foodcop2014 Illinois My profile page joined 7/12
    Posted August 21st, 2012 at 12:24 pm | # |

    Hi Maangchi!
    I love this recipe! I made a half batch to try it and shared it with family and friends. Everyone loved it! Two asked for the recipe and one friend wants a jar everytime I make it! I’m making more today, this time a full batch! Thank you so much for this site!

    • Maangchi New York City My profile page joined 8/08
      Posted August 30th, 2012 at 8:26 am | # |

      Thank you for sharing your successful kimchi making story! I know how you feel. Sharing your food with others makes you very happy especially when they give you a little praise! : )

  115. starkoch United States My profile page joined 8/12
    Posted August 18th, 2012 at 11:36 pm | # |

    I love kimchi but have never made it until I ran across your recipe. I shameless-ly snagged it and made some. This is a big hit with my co-workers, so much so, that I should have doubled the recipe for all the requests for more.
    I have it posted on my blog, with a link back to you. Thank you so much for sharing your wonderful recipe.
    http://www.kokoscornerblog.com/mycorner/2012/08/im-in-kimchi-heaven.html#more

    koko

  116. Kera California My profile page joined 8/12
    Posted August 4th, 2012 at 11:50 pm | # |

    Hi Maangchi!
    I’m so glad I found your video! I first had kimchi at a place called Sushi ‘N Pop here in Fresno and I’ve been addicted ever since. Your recipe is absolutely delicious. I made it two days ago, great stuff. My fiance is in love with it too now. We love spicy food. Today, I watched your recipe for chigae and gave it a shot. Instead of using pork belly or tuna, I used some smoked sausage and bacon (these thing were already in my fridge), and the turn out was incredible! Thank you for the wonderful recipes. I couldn’t make it without signing up to tell you how much I enjoy the recipes.
    ~Kera

  117. tweewin USA My profile page joined 8/11
    Posted August 3rd, 2012 at 2:25 pm | # |

    Anyonghaseyo, Maangchi-ssi! I’ve been making kimchi using this recipe of yours 5 times now, after discovering your site last summer. I’m very grateful for you sharing your wisdom in the kitchen with the rest of us!

    My 1st and 2nd batch of kimchi were excellent! Not sour, just how I like it. My 3rd through 5th batch of kimchi, still alright, but they are SOUR (no spoiled, but too sour). I don’t remember that I did anything differently because I used measuring cups, so it’s about the same process each of those times. I put them out 1.5 days each of those times, so I don’t know what is making my kimchi so sour this time around. My friends & family love it, but I want that not-too-sour kimchi back, haha. I’m afraid if I leave it out just for 1 day, it may not “ripen” enough. I originally thought 2 days is too much, so I’ve always stuck with 1.5 days. Help, please! Kamsahamnda!

  118. Leigh2012 USA My profile page joined 7/12
    Posted July 28th, 2012 at 1:40 pm | # |

    This is AMAZING!!! I made a very small first batch last week. Left it on the counter for the first couple of days, just till it started bubbling. Then moved it to the refrigerator for a few more days. Made a late night snack of rice and kimchi. WOW!!!! I have a new favorite food! On my way to my local farmers market to get ALL the ingredients for a FULL batch today! I’m very fortunate to live near many Asian neighborhoods so that I have complete access to ANY Asian food products as well. THANK YOU!!!

  119. chiyun My profile page joined 10/10
    Posted July 27th, 2012 at 11:48 am | # |

    Hi Maangchi,
    Thank you for this recipe! I love kimchi, but the past few years my stomach has become so sensitive that I can’t eat spicy food. I always wondered if I could make kimchi without any hot pepper, but I wasn’t sure if it would still ferment and turn out okay. However I saw that you recommended using no hot pepper for non-spicy kimchi, so I decided to give it a try. I made it yesterday and today all the liquid came out and it is so good! I’m so happy I can still enjoy kimchi :)

  120. cliey malaysia My profile page joined 7/12
    Posted July 15th, 2012 at 10:35 am | # |

    Hi Maangchi… i’m so excited about making my own kimchi after watching your kimchi video.. but after the fermenting process,my kimchi taste bitter.. i dont know if the radish or the red pepper flakes that make its bitter.. i used radish that i bought from supermarket and its taste a little bit bitter but for sure its not a korea radish because its hard to find korea radish in Malaysia.. its makes me wonder if that radish that make my kimchi got that taste or the red pepper flakes.. can i skip radish in kimchi since i didnt like its bitter taste or it will affect the kimchi taste? please suggest me something =) Last but not least Maangchi, thanks for the superb recipe.. ive tried a bunch of your recipes and i made it succesfully and my husband love it so much except for my kimchi since its didnt turn out like what it should be.. i need ur advice… May God Bless U Maangchi..

  121. ziggy_c26 Singapore My profile page joined 7/12
    Posted July 15th, 2012 at 9:20 am | # |

    Hi there Maangchi,

    Just watched your video today and realised that you salt the cabbage without water. I have used your recipe for about 3-4 times now, but i have been soaking my cabbage in salt water and turning every half hour instead. does it work the same as your way?

    Also, I realised that my kimchi gets very very watery after afew months. What can I do to have less liquid?

    Thanks!
    – chris -

    • tweewin USA My profile page joined 8/11
      Posted August 3rd, 2012 at 2:42 pm | # |

      Yes, I’ve been using this recipe 5 times now, and all those times, I soaked the napa cabbage in salt water and turn out great! Maangchi soaks in salt water, too, because that’s where I got that process from. x)

  122. Jujubean snoop! My profile page joined 7/12
    Posted July 15th, 2012 at 4:36 am | # |

    Kaah!
    I’m such a disappointment.
    Okay, let me start by saying Im white, very white. My parents are white (obviously) and although one works for Kia motors and has come across kimchi on numerous occasions it is always described as that stinky stuff that burns faces.
    So, you can see my trepidation with trying this.
    But being the culturally unsatisfied person that I am, I tried it.
    I made Kimchi.
    BUT I used a recipe from a children cook book, the only Korean cook book in our county.
    and guess what it had me do?
    It had me Put in WHOLE pepper flakes.
    Geeze, I should have known. I tastes kind of like Kimchi, I’ll admit, but, it sure dosent look like it.
    Should I have just substituted with Cayane/ground red pepper?
    Do you have a smaller version of this for the next time?
    thank you :)

  123. ebowling_01 Grand Rapids, MI My profile page joined 12/11
    Posted June 1st, 2012 at 8:00 pm | # |

    Hey Maangchi,
    I have been continuing to cook lots of your recipes, and they are all wonderful! But, I have been dodging making kimchi on my own because I’m worried it won’t turn out well. My boyfriend, who is Korean, keeps telling me that I have to just buck up and make it. So, I have decided that tomorrow will be the day. The last time I made kimchi was with my boyfriend’s mom and grandma when I was visiting his family in Korea. Even though I can’t speak much Korean and they couldn’t speak much English, but we could connect through cooking together which was great. Unfortunately, I didn’t get a whole lot of instruction on how to make it on my own, but your video makes it look very easy and approachable and I’m excited to finally jump this hurtle! Now only three people in my house eat kimchi and my boyfriend lives 2 hours away, so I was thinking that I would either half or third the recipe. The only part of the change in this recipe that I have a question about is the salting period. Will the salting time be cut in half or in third if I reduce the recipe by that amount? If you or someone else who has reduced this recipe before could help me with this question that would be fantastic! If not, extra kimchi gives me a good excuse to visit my boyfriend and give him some homemade kimchi like he was back at home :) Thanks so much for your help, and I’ll report back how it goes!

    • Maangchi New York City My profile page joined 8/08
      Posted June 2nd, 2012 at 1:21 am | # |

      I’m excited about your first time kimchi making!
      I hope it turns out very delicious, so you impress your boyfriend with your homemade kimchi!
      Your question: “Will the salting time be cut in half or in third if I reduce the recipe by that amount?”
      I don’t think so. I wouldn’t reduce the salting time.

      • ebowling_01 Grand Rapids, MI My profile page joined 12/11
        Posted June 4th, 2012 at 11:19 pm | # |

        So first time on my own went ok. The flavors are spot on, but I didn’t take enough care with drying my veggies so my paste and kimchi were a little watery. I read online that it would still ferment but that the texture of the kimchi might be a little off. Either way I am happy with my results for the first time. Now, I only used half of my kimchi paste and froze the rest. I was thinking that maybe I could add in a little prepared porridge to thicken it up a bit and counteract how runny it became. Do you think that would work to salvage the paste or should I try something else? Thanks!

        • Maangchi New York City My profile page joined 8/08
          Posted June 30th, 2012 at 9:39 am | # |

          “I was thinking that maybe I could add in a little prepared porridge to thicken it up a bit and counteract how runny it became.”
          I would add more hot pepper flakes to thicken it up instead of more porridge.

  124. levancia Singapore My profile page joined 5/12
    Posted May 30th, 2012 at 12:21 am | # |

    Hi Maangchi! I have watched your kimchi videos for a few times and I have to decided to make kimchi soon! Just to ask you, can I use chinese cabbage to make the kimchi instead?

  125. MadHatter My profile page joined 9/10
    Posted May 25th, 2012 at 5:33 pm | # |

    Maangchi! I really love your site! I want to make kimchi so bad, but then i am a college student living alone right now, I don’t think I can make so much kimchi and eat it all by myself!

    How can I measure out the ingredients so that I have enough kimchi paste for one large napa cabbage? your recipe is made for bulk kimchi! can I store the kimchi paste for some time instead and use it later on? will it go bad in that case?

    please help! thank you!!!

    • Maangchi New York City My profile page joined 8/08
      Posted May 26th, 2012 at 2:07 pm | # |

      To make a small batch of kimchi, weigh your cabbage first, and carefully divide each ingredient into smaller portions. Any leftover kimchi paste can be stored in the freezer for later use.

  126. thi toronto My profile page joined 5/12
    Posted May 22nd, 2012 at 10:45 pm | # |

    Pleasee helppp

    So I made kimchi. i placed my kimchi right inside the fridge upon completion. i started to see watery liquid inside my kimchi. and they smell okay. but taste very bitter. cabbage taste very fresh and hard. like it hasn’t been absorbing any of the sauce at all. so is it a fail? i followed your instruction. but slightly more onions and very little garlic. it has been a week now. thank you

  127. cameron87 Ottawa My profile page joined 10/09
    Posted May 19th, 2012 at 12:59 pm | # |

    I made Kimchi again following your recipe! this time was a resounding success- I feel like I’ve finally got the ‘feel’ for how much salt and how long to salt the cabbage :)
    Today I’m making a whole bunch of pickles and preserves to stock up the fridge, so this is one recipe down, a few more to go :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2012 at 12:00 am | # |

      ” I feel like I’ve finally got the ‘feel’ for how much salt and how long to salt the cabbage ” That’s great! You don’t need this recipe anymore! : )

  128. PeachVodka Philadelphia My profile page joined 5/12
    Posted May 15th, 2012 at 4:41 pm | # |

    Maangchi,

    I love Kimchi. I usually bought it from Korean store where I used to work at. The Korean lady makes homemade Kimchi, which tastes phenomenal. However I would like to try making my own kimchi. I have only 1 question… can I substitute the salty squid with anchovies / anchovies paste?

    Thank you :)

    • Maangchi New York City My profile page joined 8/08
      Posted May 16th, 2012 at 8:30 am | # |

      What kind of anchovies do you mean? You can skip the squid. It will still be delicious.

      • PeachVodka Philadelphia My profile page joined 5/12
        Posted June 29th, 2012 at 10:53 am | # |

        It’s anchovies the one that usually sold in a glass jar, such as Cento brand.
        I made one without the squid, but I miss some “fishy” kind of taste in it… lol.

  129. AngiKimchi baltimore My profile page joined 5/12
    Posted May 8th, 2012 at 10:56 am | # |

    hi there, loved your video what music did you use in this?

    • Maangchi New York City My profile page joined 8/08
      Posted May 16th, 2012 at 8:31 am | # |

      It’s in the description box at top this page. It’s Youngnam Nong-Ak’ by Kim Duk Soo (Samul Nori)

  130. SFCB Wisconsin My profile page joined 5/12
    Posted May 6th, 2012 at 10:31 pm | # |

    Hello, I have made your Easy Kimchi and its been in the fridge for at least 2 weeks now. I have pulled it out and tryed it. and it doesnt seem quite right. should I have left it out of the frige for away 1st?
    Thanks and i look forward to tryin more of your receipies.

    Kelly

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2012 at 11:35 am | # |

      Kelly,
      you mean your kimchi doesn’t ferment after 2 weeks? If so, you probably kept your kimchi in the fridge right after making it. Take the kimchi out of the fridge and let it sit at room temperature for a couple of days until it ferments.

      • SFCB Wisconsin My profile page joined 5/12
        Posted May 9th, 2012 at 7:51 pm | # |

        Thanks for the Quik reply, I will give it a try. I love your Site and your receipies.

  131. gelanoona ph My profile page joined 4/12
    Posted April 29th, 2012 at 4:58 am | # |

    hello Maangchi! love your blog!
    i do other version of kimchi, completely different to yours. when i saw this, it seems like this is more delicious! keke~ im excited to do this!

  132. Vibey Melbourne, Australia My profile page joined 4/12
    Posted April 23rd, 2012 at 9:33 am | # |

    Another delicious kimchi, Maangchi! Just made my first batch of this, and it is beautiful fresh. Couldn’t find oysters or squid this time, so took the plunge and added some frozen scallops, finely sliced. I hope they will be OK over the coming weeks, but even if it isn’t, right now, it’s fantastic!

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2012 at 10:32 pm | # |

      fantastic! Thank you for sharing the tip about the scallops. Let me know how your kimchi turns out.

  133. deasha Malaysia My profile page joined 4/12
    Posted April 23rd, 2012 at 2:19 am | # |

    Dear Maangchi,
    I dont really know if I can find hot pepper flakes here, so what can I use instead? Just chilli paste will do?

  134. virulain United States My profile page joined 4/12
    Posted April 22nd, 2012 at 1:14 pm | # |

    Thanks to Maangchi, I’ve been making my own cabbage kimchee for 2 years. :) You got my Korean-American fiance to like kimchee! I always skip the seafood though (he’s a little afraid!) but I would like to try it with oysters this year since we can get them freshly caught. (I’m on a roll with posting this afternoon…)

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2012 at 10:35 pm | # |

      “we can get them freshly caught” wow where are you living! I like to go there to catch fresh oysters. : )

  135. inuank Netherlands My profile page joined 4/12
    Posted April 21st, 2012 at 5:39 am | # |

    Hello !

    I just registered on your site which I have been checking out for a while now! I was very happy when i first discovered your site ! I was always interested in Asian cooking ( I am of Romanian nationality ) and since I started watching Korean dramas and movies I wanted to try my luck with korean dishes.
    Till now I made dakjuk – which turned out very very delicious and japchae – which was also very very yummy ! Last week I went to the Asian supermarket and spent 100 euros buying all sorts of stuff I saw here:))
    Now i want to finally try my luck with this kimchi recipe (although in my family we can’t tolerate too much hot spice). I have some questions though: just how spicy will it turn out? Do kids in Korea eat spicy kimchi ? and from what age? Can I only put half the red pepper flakes ?
    The other thing I want to ask is if I can replace the korean radish with daikon radish? I could only find the daikon radish where I leave !
    Thank you very much for this wonderful site !

    • Maangchi New York City My profile page joined 8/08
      Posted April 21st, 2012 at 11:20 am | # |

      yes, you can replace Korean radish with daikon.
      If you are worried about spiciness, use mild hot pepper flakes just like me. I use mild hot pepper flakes so the color is very red when I make kimchi but actually it’s not that spicy.
      http://www.maangchi.com/ingredients/hot-pepper-flakes

      We had talked about “Korean food for kids” on the forum. Check out mokpochica’s post. She shares some tips with us for preparing food for children.

  136. Kavanaru France My profile page joined 1/10
    Posted April 12th, 2012 at 9:20 am | # |

    Maanghi, this looks fantastic! Thanks a lot for this quicker recipe! I use to make your whole cabbage Kimchi on a regular basis since more than 3 years now (I just love it and it is very similar to the one made by a korean friend in Germany – silly me, I never learned to make kimchi with her, but I learned many other recipes!). Sometimes I skip the making of a new batch of kimchi due to lack of time, but this “new” recipe would be perfect for those days…

    Tipp: my recipe for lazy dinner (Korea meets France meets Southamerica meets Germamy Dinner) when I am alone at home (my partner does not et spicy!): make an omelette (french style) filled with chopped kimchi, sweetcorn (canned) and fresh coriander leave… As you say “Delicious!” sometimes I eatit with rice, and always with a glassof good beer… The perfect match…

    • Maangchi New York City My profile page joined 8/08
      Posted April 14th, 2012 at 6:41 pm | # |

      Thank you for the good tip! Kimchi omelette!

    • Vibey Melbourne, Australia My profile page joined 4/12
      Posted April 23rd, 2012 at 9:27 am | # |

      Kimchi omelette is an AWESOME idea! Thanks for the tip, Kavanaru!

      That, and the rice, gets me thinking… kimchi omurice? That would also be fantastic!

  137. kellywu6688 Riverside My profile page joined 4/12
    Posted April 3rd, 2012 at 5:12 am | # |

    hi Maangchi, this kind of Kimchi, can I change the squid to oyster? Thanks

  138. wjibicf MN My profile page joined 3/12
    Posted March 29th, 2012 at 4:41 pm | # |

    Hi Maangchi,

    Thank God that I find your website and finaly learn to make kimchi. Just one question: is the leek that you used in this video the same with Asian chives or the big version of green onion? Thanks!

  139. eujakoajienteh Ipoh My profile page joined 3/12
    Posted March 13th, 2012 at 8:04 am | # |

    Hey Maangchi ,
    During the soaking process the water needed to salted the napa cabbage , right?And can i use pork to replace the squid?And except the fish sauce what sauce still can i use?:)LOL after saw your video I am so exited to make my own KIMCHI”:)

    • Maangchi New York City My profile page joined 8/08
      Posted March 14th, 2012 at 10:40 am | # |

      Follow the recipe please. Soak cabbage in cold water, then sprinkle salt to save some salt. “can i use pork to replace the squid?” Yes, why not, but you will need to use cooked pork. My cousine uses cooked ground beef in her winter kimchi.

  140. denzparkjikyung Indonesia My profile page joined 2/12
    Posted February 13th, 2012 at 11:43 am | # |

    thanks for the recipe I really like kimchi korean food

  141. babykimchi australia My profile page joined 2/12
    Posted February 12th, 2012 at 2:53 am | # |

    Hi Maangchi, I just came back to Australia after visiting Korea. I loved the food in Korea so much. It’s so great to find your blog. Thank you so much for sharing your recipes in details in both words and videos. You are really amazing. I’ve tried making Mak Kimchi with your recipe and it turned out really good. All my friends that have tried it said it’s really authentic and yummy. I would love you upload the photo here but somehow I can’t b’cos it says I need to join membership to upload. I’ve already signed in tho and still have problem uploading.. I wonder if you can help me on that. Cheers!

    • babykimchi australia My profile page joined 2/12
      Posted February 12th, 2012 at 10:18 pm | # |

      ok, finally, I managed to upload the photo! yay!

      • Maangchi New York City My profile page joined 8/08
        Posted February 13th, 2012 at 6:17 pm | # |

        Your kimchi looks fantastic! http://www.maangchi.com/photo/mak-kimchi-4

        • babykimchi australia My profile page joined 2/12
          Posted February 13th, 2012 at 9:00 pm | # |

          Thanks for your reply Maangchi. I will continue to work with your recipes here and show you the photos. ^^

        • babykimchi australia My profile page joined 2/12
          Posted January 2nd, 2013 at 6:39 pm | # |

          Hi Maangchi, Happy New Year!! I have been making my kimchi with your recipe ever since last year and I always have kimchi available in my fridge now thanks to you ^^ I actually have a question for you this time. I’ve recently heard from a friend that knows a lot of Koreans and she told me one of the things she heard is people actually put ‘7-up” or “sprite” in their kimchi making process. Have you heard of that before yourself? If so, do you’ve recipe for that method? Thanks.

  142. slugette New Zealand My profile page joined 11/11
    Posted February 11th, 2012 at 7:17 pm | # |

    Hi Maangchi! I am a Korean in New Zealand, and used to live close to my mom who made Kimchi and other Korean food and bring it over for me. Recently, i moved away from mom, and awefully missed my mum’s Korean cooking! After finding your recipes though, I gained HUGE confidence and started making my own Korean food. Mom visited me a few weeks ago, and told me that Kimchi that i made from your recipe is better than her Kimchi! That made me feel so good, so THANK YOU MAANGCHI!!! :) I tried most of your recipes and now am quite confident Korean cook. My husband and my kids love Korean food too. Just wanted to say what a big fan I am of your recipes, and I can’t thank you enough for them. :)

    • Maangchi New York City My profile page joined 8/08
      Posted February 13th, 2012 at 6:19 pm | # |

      “I gained HUGE confidence and started making my own Korean food..” I’m so happy to hear that! Cheers! ^^

  143. doletranaz Scottsdale, AZ My profile page joined 2/12
    Posted February 3rd, 2012 at 9:02 am | # |

    Hi,
    I watched the emergency kimchi. Can I use napa cabbage and make the easy paste same like emergency kimchi? I watched the regular kimchi recipe and it looks like it takes more time. I’m trying to make it easy with napa cabbage.

    • Maangchi New York City My profile page joined 8/08
      Posted February 3rd, 2012 at 10:10 am | # |

      Yes, you can but you will have to wait longer for salting. As you saw in my emergency kimchi video, the cabbage is sliced thin strips, so it will salt faster than the cabbage strips for easy kimchi recipe.

  144. catterpillardreams My profile page I'm a fan! joined 11/10
    Posted January 18th, 2012 at 10:06 pm | # |

    Hi
    I have not been here in a while. Last time I made some of your recipes I was pregnant and could not stop craving Kimchi. Well I am pregnant again and so craving more kimchi. I had such a great experience with that Kimchi I made last time. I was in FL but now I moved upsate NY, there are no Korean restaurants here so I have to make my own kimchi, and all of the other great recipes you have here. I just want to say thank you again for your website and being so awesome.
    I wish I knew I was gonna be craving this earlier because all the stores are closed, but the moment my hubby gets home I am off the market. Yay

    • Maangchi New York City My profile page joined 8/08
      Posted January 19th, 2012 at 7:27 am | # |

      Thank you for sharing your kimchi story. It sounds like making kimchi is very easy for you now. Great!

      • catterpillardreams My profile page I'm a fan! joined 11/10
        Posted January 21st, 2012 at 8:56 am | # |

        Thanks to you and all your dedication is was easy for me. I know my writing can not really express how grateful I am to you. My husband loved and was so surprised that I could make it. We had an amazing dinner because of you. My parents are from the Dominican Republic so sometimes it is hard to find certain ingredients for foods I want to make. When I went looking for red pepper flakes I went all over town. The last store I went to is the one I that had it, I was so happy about it I think the guy thought I was a bit crazy.
        Thank you again, and also I read your blog about your travels and your youtube show, Congratulations. Hard work pays off. And because you love what you do it shows and you spread it around the world. Corny I know.

        • Maangchi New York City My profile page joined 8/08
          Posted January 21st, 2012 at 12:05 pm | # |

          ” I was so happy about it I think the guy thought I was a bit crazy…” You are one of passionate cooks! I know how you felt when you find the hot pepper flakes. : )

      • lui-g philippines My profile page joined 8/12
        Posted August 2nd, 2012 at 11:38 am | # |

        hi maangchi,
        i’m a big fan of yours from the philippines. i have made many recipes of yours successfully like galbichim, kimchi chigae etc… i tried your easy cut up napa cabbage recipe without the squid but it did not ferment as fast as i would have wanted it to. i was looking forward to making kimchi chigae with it but even 3 weeks later it was still not sour. i must have done something wrong during the salting process. what do you think happened? maybe i should have put in the squid? should i use more salt next time? i used organic sea salt.

  145. hwaiting Kuala Lumpur My profile page joined 1/12
    Posted January 16th, 2012 at 9:37 am | # |

    Hi Maangchi!
    Im curious about how long will my kimchi last if i dont keep them in fridge?I live in a country where it is summer all year long.Will it last for months?

  146. aimas asia My profile page joined 1/12
    Posted January 15th, 2012 at 9:03 am | # |

    Hello Maangchi, thanks for the recipes. I was inspired to try Korean foods after watching Jewel in the Palace (Dae Jung Geum) :). Now that I want to try Kimchi, I was wondering if we could use regular cabbage instead.

  147. Jari Seattle WA My profile page joined 1/12
    Posted January 4th, 2012 at 3:30 pm | # |

    Hi Maangchi,

    First let me say all your recipes look Fantastic! So, I am visiting friends, and wanted to try your Easy Kimchi – but I couldn’t get Hot Pepper Flakes (gochugaru), so I got Sunchang Gochujang instead! Now I’m not sure if I should adjust the recipe or not? Being paste will there be a difference? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2012 at 12:56 am | # |

      Yes, hot pepper flakes are used in kimchi not hot pepper paste. But I saw some of my readers mentioned that their kimchi made with hot pepper paste turned out delicious. You can give it a try.

      • Jari Seattle WA My profile page joined 1/12
        Posted January 19th, 2012 at 7:32 pm | # |

        I was too nervous and wanted to taste the full recipe first! So I had a friend find me some real Korean Red Pepper! Now, to get down to business…. :)

  148. cluvy Singapore My profile page joined 12/11
    Posted January 4th, 2012 at 4:10 am | # |

    Hi Maangchi! I made your kimchi according to your recipe and it turned out great. I halved the recipe because it might be too much for my family and half a recipe was huge too. I found baby chinese cabbage which is the smaller version of the ones you use. My grandma says it’s only available nearer to the chinese new year season. Great because I like the leaves more then the stems. I subbed the white sugar with raw brown sugar. Also for the fish sauce, I used korean anchovy sauce which is pretty much the same isn’t? I didn’t put in the salted squid so my kimchi wasn’t salty enough. I added soy sauce to the mixture and it turned out very good. Though it was time consuming, it was really worth the effort! thank you for sharing this recipe with everyone!

  149. FlavourCountry Saskatoon, SK Canada My profile page joined 1/12
    Posted January 2nd, 2012 at 7:04 pm | # |

    Is the Sweet rice flour necessary? What is its purpose? I’ve made some kimchi before without that ingredient and it worked out well.

  150. fstroupe NE Mississippi My profile page joined 11/11
    Posted December 16th, 2011 at 8:21 pm | # |

    I used some “red pepper powder” that was from China. It wasn’t that hot tasting straight from the bag, but thankfully I only used one cup. The finished kimchee is HOT HOT HOT!. It is still edible, but at our upper limits. Probably would work very well with a small amount of it mixed with a few cups of Korean red pepper powder.

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2011 at 11:48 am | # |

      : ) “Probably would work very well with a small amount of it mixed with a few cups of Korean red pepper powder.” Good idea!

  151. sophie27 America My profile page joined 12/11
    Posted December 14th, 2011 at 8:53 pm | # |

    Can I use regular rice flour because i do not have sweet rice flour ?

  152. bobomaul seattle My profile page joined 12/11
    Posted December 12th, 2011 at 7:37 pm | # |

    My friends and I love your recipe! This kimchi that we made was so easy and tastes so much better than the store bought ones. Could you tell me how I can use salted shrimp when making kimchi? We tried adding it to the recipe but it turned out too salty. Should we choose not to use fish sauce? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2011 at 9:30 am | # |

      “Could you tell me how I can use salted shrimp when making kimchi?” yes, you can use saewoojeot (salted shrimp) too, but use less than ¼ cup because it’s very salty. http://www.maangchi.com/ingredients/salted-shrimp Chop it up and add it with some juice. You could also use fish sauce together with salted shrimp. Taste your kimchi paste and control the saltiness.

  153. regine7 singpore My profile page joined 12/11
    Posted December 10th, 2011 at 9:27 am | # |

    anything i can rescue my overly salty Kimchi, and the red pepper powder is not spicy at all.

    • Maangchi New York City My profile page joined 8/08
      Posted December 11th, 2011 at 4:52 am | # |

      Your kimchi is too salty? How about adding some radish to the kimchi. Just cut some radish into disks and insert them into the salty kimchi.

  154. Jomalys-chan Puerto Rico My profile page joined 12/11
    Posted December 10th, 2011 at 12:40 am | # |

    Hi Maangchi, how are you today? I need your advice I want to make this to my boyfriend and friends. But where I live I cannot find hot pepper flakes can you tell me with what can I substitute this ingredient? Thanks a lot!!! ^^

  155. Jasper Philippines My profile page joined 5/11
    Posted December 6th, 2011 at 7:38 am | # |

    Hi maangchi. I made my first kimchi using this recipe last weekend. I only used 1 kilo, because I was worried it might not turn out right. Napa cabbage with fish sauce and pepper flakes? It sounded so weird! But guess what? My mom and I finished it ALL within 2 days!!! We loved the taste of cold kimshi so much. I left home to go to the university the other day. But before I left, i made another batch of kimchi for mom. Isn’t that kind of strange? Even when I’m away, there is a jar of kimchi that connects me and my mom. haha

    • Maangchi New York City My profile page joined 8/08
      Posted December 6th, 2011 at 6:32 pm | # |

      “Isn’t that kind of strange?” yes, I totally understand what you mean. Just as you said, food connects people very closely. Your mom should learn how to make kimchi sooner or later. You are such a good daughter.

  156. sjquicksilver San Jose, CA My profile page joined 10/11
    Posted November 28th, 2011 at 4:28 pm | # |

    Just wanted to add that this recipe will yield just over 4 quarts of kimchi in case you’re wondering about the size/quantity of jars you may need. I packed (4) 1-quart jars and had some leftover fresh kimchi to eat right away. Delicious!

  157. hyinpotato Kuala Lumpur,Malaysia My profile page joined 11/11
    Posted November 22nd, 2011 at 8:39 am | # |

    hi maangchi :)
    i cant find hot pepper flake at my nearby store,but i bought gochujang.
    so can i use gochujang to make kimchi instead of hot pepper flake by reduce the quantity of porridge?

  158. Isabel Philippines My profile page joined 2/10
    Posted November 21st, 2011 at 4:03 pm | # |

    Hello Maanchi,

    I have frends who does not like the spicy taste of kimchi. I wonder if you also have a recipe for white kmchi. Can you post it some other time? Thanks.

  159. Isabel Philippines My profile page joined 2/10
    Posted November 21st, 2011 at 3:58 pm | # |

    Hi Maangchi,

    Your kimchi tastes a lot better than those commercially prepared, imported from Korea kimchi.

  160. harry Whidbey Island, WA My profile page joined 12/10
    Posted October 19th, 2011 at 11:06 am | # |

    Hi Maangchi!

    Yesterday was my fourth time making easy kimchi and it seems to get better (and easier) every time I make it. We have so many friends that like your kimchi that I end up with only about a quarter of the finished product.

    We have a Korean friend that works in a asian restaurant here in town and she makes the kimchi that they sell. Her co-workers were amazed when they found out this white guy makes kimchi at home. LOL. Her kimchi is very good and she has given us a lot of it over the years. We dropped off a small container for her at the restaurant last night but she was very busy and couldn’t talk to us or try it out at the time. I can’t wait to hear back from her.

    I used to have minor difficulties making kimchi because I didn’t really have appropriate size tubs or bowls for 10 lbs. of cabbage and I don’t consider my double sink to be in a suitable condition to put cabbage directly in. I was using an ice chest for salting and a large old plastic basin for washing. Washing and draining the salted cabbage was a chore requiring multiple trips through a collander.

    I finally got smart and bought 2 15 qt. rectangular plastic tubs with lids and drilled a bunch of holes in the bottom of one of them for drainage. They fit perfectly in my sink basins without touching the bottom so the one with the holes drains easily. Wash in one tub, lift it out and dump into the other tub to drain and then dump it back into the first tub to wash again. So easy now!

    Ooh. I’m so gabby this morning. Thank you so much for this wonderful kimchi recipe.

    harry

    • Maangchi New York City My profile page joined 8/08
      Posted October 21st, 2011 at 4:10 pm | # |

      harry,
      Thank you for sharing your experience about kimchi making! It makes me smile and I’m sure many of my other reders will smile when they read your post. They may want to say, “you are not only white man who makes kimchi at home. So do I! “! “I was using an ice chest for salting and a large old plastic basin for washing. Washing and draining the salted cabbage was a chore requiring multiple trips through a colander” lol
      Good luck with your Korean cooking!

  161. pjd2215 marcellus, ny My profile page joined 10/11
    Posted October 17th, 2011 at 3:54 am | # |

    ok so what im wondering is, ive heard someone tell me that he has a friend thats korean and his mom makes kimchi but she buries it in the ground when she is done making it for a cpl months or so. is that a way to make better kimchi or does it ferment and rot too much?

    • Godisgood Vancouver, Washington, U.S. My profile page joined 5/11
      Posted October 21st, 2011 at 2:41 am | # |

      Hey, to answer your question, Koreans traditionally would make extremely large quantities of kimchi at one time, then put it in large jars and bury them underground to refrigerate them. His mom is just doing it the traditional way. In Korea today, I hear that many households have special kimchi refrigerators in addition to normal refrigerators, for the sole purpose of letting kimchi ferment at the perfect temperatures.

  162. tehani My profile page joined 2/11
    Posted October 16th, 2011 at 3:41 pm | # |

    Hi Mangchi!

    This is the 2nd or 3rd time i’ve made your mak kimchi and was wondering:

    I made this kimchi on wed. afternoon, left it out to ferment until early friday morning and put it in the fridge. This means it fermented 1.5 days. I live in Hawaii and the temperature outside gets to be in the 80s.

    I tried it after the first night of fermentation and it was still “fresh” and not fermented, so I left it out some more. After the second night, the kimchi was “sour” and i put it in the fridge. I like the sour taste, but my family gets a little worried/not used to sour kimchi (in hawaii, kimchi is more watery, not as paste-y, and i dont think it is fermented).

    My question is: how can you tell the difference between a properly fermented, “good” sour taste vs. a bad batch? Do you think I left it out too long? Thank you for your time :)

  163. Monique Lopez United States My profile page joined 10/11
    Posted October 6th, 2011 at 1:55 am | # |

    So I made this kimchi as an example of fresh kimchi, for my history of a food class project, but I had to leave out the fish sauce because a few people are allergic to it. It smells really awesome, but it just tastes like chili, it doesn’t really have any other taste but veggi…. Is that normal? or does it have to sit overnight? I added a quarter cup of soy sauce should I have added more?

    • Maangchi New York City My profile page joined 8/08
      Posted October 6th, 2011 at 5:41 am | # |

      You can modify the recipe to your taste. I recommend using more garlic and green onions if it’s too bland.

      • Monique Lopez United States My profile page joined 10/11
        Posted October 6th, 2011 at 10:03 pm | # |

        Thank you! I added more garlic and green onion with a little bit of salt to enhance the flavors, and I got a lot of compliments on it!

        I’m going to make more when it’s gone. but I’m going to add the fish sauce this time!

  164. Abie Philippines My profile page joined 7/11
    Posted October 3rd, 2011 at 3:46 am | # |

    Hi maangchi 10 pounds of cabbage is a lot. i hope you can post a recipe on how to prepare small batch of kimchi. thanks!

    • Jasper Philippines My profile page joined 5/11
      Posted December 6th, 2011 at 7:47 am | # |

      you can use just one kilo. Divide all ingredients by 4. That’s what i did.

  165. rosi jeddah, k.s.a My profile page joined 9/11
    Posted September 28th, 2011 at 11:56 am | # |

    hi, Maangchi! I would like to THANK YOU, bec. i just discovered your EASY KIMCHI RECIPE.and amazing style of menus and dishes. I love korean food. Well, i am just curious regarding the sweet rice flour, is this the (glutenous rice flour ). and mind to advice me for a better SUSHI RECIPE also. Thanks a lot and God bless!

  166. tpnhin United States My profile page joined 9/11
    Posted September 26th, 2011 at 12:35 am | # |

    hi maangchi, i really love your recipes, but can i make kimchi without adding garlic and green onion? i can’t eat those:(

  167. littlez Boca Raton, FL My profile page joined 8/11
    Posted September 23rd, 2011 at 7:52 pm | # |

    Hi Maangchi!! I’m so excited to make your kimchi. I made your kimchi pancakes from store bought stuff that was pretty tasty, but I’ll bet they would be ay better with homemade kimchi! I don’t really need 10 pounds of it though. I don’t have THAT many friends who really like kimchi! lol! I have 1 head of cabbage which weighs about 3.5 lbs. Should I just use 1/3 of the amounts you suggest, or can you suggest better amounts for just one head of cabbage? I want to make the porridge too… If I’m gonna do it, I might as well do it right!

    Thank you!! Cheryl :)

  168. Pc Malaysia My profile page joined 9/11
    Posted September 9th, 2011 at 8:17 am | # |

    Hi maangchi! I used green apples instead of sweet rice flour, will it be ok? I am wondering why the top layer of my kimchi turned darker in color but the cabbage underneath still looking bright red. And I have let them fermented for 2 days already.

  169. tiffy757 San Jose My profile page joined 9/11
    Posted September 7th, 2011 at 2:15 am | # |

    Hi maangchi!

    I made kimchi for the third time a few weeks ago. I made the mistake of using chili powder the first time and made a bad batch. But fixed the mistake a made a delicious second batch. I did everything the same in third batch, but for some reason there is a weird tingly feeling when i eat it, like it’s carbonated. I can tell the batch is fermenting because of the bubbles, but is the carbonation normal?

  170. anginlewat jakarta My profile page joined 9/11
    Posted September 6th, 2011 at 2:44 am | # |

    i’m having trouble finding the hot pepper flakes here, can i use fresh ground chili instead?

  171. DominiqueEchard North Carolina My profile page joined 5/09
    Posted September 5th, 2011 at 10:47 am | # |

    Delicious, as always. I added a little ginger to this. Sat on the counter overnight and now it’s in my fridge getting ready for our picnic. Leftover Dubu buchim yangnyumjang, black rice and cabbage and soy bean paste soup with kimchi = our lunch :D

  172. Ilusuens Singapore My profile page joined 9/11
    Posted September 2nd, 2011 at 7:48 am | # |

    Mangchi could i use large chinese cabbage and chinese/japanese radish to make this?

  173. Urahara Canada My profile page joined 8/11
    Posted August 31st, 2011 at 12:13 am | # |

    Hello Maangchi!
    I once saw a video where celebrities were making kimchi and they used shrimps to put in the kimchi paste… If I’m allergic to squid, can I use shrimps?

  174. Mo Moland My profile page joined 8/11
    Posted August 30th, 2011 at 6:00 pm | # |

    Hi Maangchi, I tried your recipe today, and I can only say it’s excellent :)
    Unfortunately I made much to much Kimchi paste. Can I keep that in the fridge until I can prepare some more cabbage, is there anything else I can do with it, or does it go bad quickly?

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2011 at 9:25 am | # |

      Congratulations! Keep the leftover paste in the freezer for your next batch of kimchi! Thaw it out and use it.

  175. bankok atlanta GA My profile page joined 8/11
    Posted August 27th, 2011 at 10:03 am | # |

    Hi Maangchi
    I came across your blog when I was searching for some Korean food blog.
    I watched your video and I had sudden urged me to make some of your recipes. The first I made following your recipes was easy kimchi.
    It turned out delicious! That is saying a lot coming from a Korean girl who grew up eating authentic Korean foods. Even my mom, the very good kimchi maker was impress with my first kimchi. Other Korean cooking book was very hard to follow to make good kimchi because of not having exact salt to water ratio for soaking cabbages. I told my mom about you and she wanted to look at some other recipes and try to make some. Her co-worker ask her all the time to give them the recipes and she has hard time giving them the recipes well because she like most Korean home cooks don’t have recipes. She is excited to find out about your blog and now she tells them just go look in Maangchi.com for the recipes.
    I am so happy I found your cooking site and looking forward to cook more delicious food.

    • Maangchi New York City My profile page joined 8/08
      Posted August 27th, 2011 at 2:13 pm | # |

      What a fantastic story it is! I feel very connected to you and your mom! : ) Happy cooking!

  176. lilyyana90 malaysia My profile page joined 8/11
    Posted August 25th, 2011 at 1:02 am | # |

    hi maangchi!
    tq for the recipe, im just looking around to find how to make kimchi & finally i found yours :)
    btw, i want to ask, about the sweet rice flour? can i replace it with regular rice flour?
    and the hot pepper flakes? can i use the regular pepper powder?
    because its too hard to find those two ingridients at my place…
    wish u to reply as soon as possible :)

  177. ArleneJL Lincolnville ME My profile page joined 8/11
    Posted August 15th, 2011 at 9:03 am | # |

    Hi,

    I am going to make kimchi with the savoy cabbages, leeks, onions and carrots we grow in our garden. Going to look for types of Asian radishes needed locally. Will omit the squid which I think you said is okay to do

    I am researching types of Korean chili pepper to use. In your recipe you have Korean Chili Flake and Sweet Rice Flour.

    Can these be ordered online? I can not find these locally.

    Thanks so much for your ideas ,

    Arlene JL

  178. Give Thanks Indonesia My profile page joined 8/11
    Posted August 11th, 2011 at 3:11 am | # |

    This is my 3 times making Kimchi & still in love with it :)
    Tq maangchi for the recipe!
    Making kimchi is easy but takes a “little” times & ur video making it more easy.
    Every times I makes kimchi I always give a box or 2 for my friend & sisters, so this korean pickle is a sisterhood-dishes for me :)
    tq again!

    I post the recipe here:
    http://elieslie.blogspot.com/2011/07/mak-kimchi-easy-to-make-kimchi.html

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2011 at 12:26 pm | # |

      Your kimchi looks great! I will twit about it!

      • Give Thanks Indonesia My profile page joined 8/11
        Posted August 13th, 2011 at 3:40 am | # |

        Tq!!
        Becoz of u now I can eat Kimchi almost everyday at home :)
        Sometimes when I watch korean drama I will always wondering how can I eat that? The korean restaurant that I use to eat is so far away & it’s on the other city – so eating Kimci for me use to be “a dream”
        now becoz of u – it’s a dream come true!
        Thank you very” much!
        Today I serve kimchi makes soup with squid + tofu and zucchini pancake – & we eat with glad – TQ Maangchi! :)

  179. uberred Perth, Australia My profile page joined 8/11
    Posted August 8th, 2011 at 4:32 am | # |

    Hi Maangchi,
    I made kimchi yesterday following your recipe (except I added salted shrimp and an apple which I thought would balance out the taste). And so far I think it’s fermenting beautifully at room temperature. My question today is this:

    Can I blend fresh red chillies to make kimchi instead of korean dried pepper flakes? I’m wondering as the pepper flakes tend to be really pricey where I am and I realised it’s cheaper to buy kimchi than to make it. Really sad since I love cooking and I consider making kimchi one of my proudest achievements! :)

  180. Dcaparco East Providence,RI My profile page joined 7/11
    Posted August 5th, 2011 at 9:43 pm | # |

    I’m making my first kimchi tomorrow, and I have an extra large stainless steel bowl. Can I use this for salting my cabbage? I was wondering if there could be a reaction from the metal?

  181. Kasie23 Toronto, Canada My profile page joined 7/11
    Posted July 30th, 2011 at 5:24 pm | # |

    Hi Maangchi, Thanks for showing good recipe and video. I did my Kimchi today for the first time and very excited. I am making BBQ for dinner and will have kimchi and Kimchi fried rice as side dish.

  182. AZ_ABC Chandler, Arizona My profile page joined 6/11
    Posted July 29th, 2011 at 1:03 pm | # |

    Good morning Maangchi,

    My Korean friends mom use to make anchovy kimchi. When I ate it, I don’t remember seeing whole anchovies. Did she take stock-grade anchovies and grind it up into a powder to be mixed into the kimchi porridge? If so, how much ground powder would I need for your recipe above (10 lbs)?

    Thank you.

    Tim

  183. BlackBerryTea Germany My profile page joined 7/11
    Posted July 28th, 2011 at 6:01 pm | # |

    Hello there :)
    Visiting a korean restaurant a few weeks ago reminded me of my childhood. I had alot of Kimchi back then. My aunt made it (she is korean, i am not, sadly).
    I really got stuck to the though of learning my favourite korean dishes. Well Kimchi is one of them.
    I only have a very small Kitchen and not much Space in general.
    So i wanted to ask if you have your recipe somewhere with kilo,gramm or tea/table spoon information. So i could calculate it down to a size i will be able to make (like around 2 Cabbages in maximum) I know its usualy not worth the time it takes but… well i dont have another choice i dont want to buy canned Kimchi from a Store or online and i cant buy small portions from the restaurant nearby (wich si sad theire Kimchi is really awesome)

    Oh my ^^ i wrote alot more than i wanted. ^^ Last thing: I really love this site and already know i will read around for a few days here ^^.

    best wishes
    ~berry

    • Maangchi New York City My profile page joined 8/08
      Posted July 29th, 2011 at 9:58 am | # |

      Hi berry,
      My measuring cup says 240 ml. I checked out Wikipedia and it says mine must be American United States “legal” cup. http://en.wikipedia.org/wiki/Cup_(unit)

      The cup currently used in the United States for nutrition labeling is defined in United States law as 240 mL.[1][2][3]
      1 U.S. “legal” cup = 240 millilitres
      = 16 international tablespoons
      = 12 Australian tablespoons
      ≈ 8.12 U.S. customary fluid ounces
      ≈ 8.45 imperial fluid ounces

      And here is the link for converter that you could use from pound to kilograms. http://www.healthyweightforum.org/eng/converter.asp

      I wish the measurements were the same all over the world!

      Make kimchi and let me know how it turns out.

      • BlackBerryTea Germany My profile page joined 7/11
        Posted July 29th, 2011 at 12:20 pm | # |

        Oh thank you so much for this fast reply <3

        As soon as i was able to get all the tools i need i definetly will try my best to make Kimchi :3 First this one next radish kimchi <3 and bulgogi ^^

        I hope i can make it and can let you know as soon as possible ^^ Its not that easy to get Korean ingredients in Germany or more… where i live ^^
        I have another Question.
        Can i make Kimchi without Garlic? or is that a total must?
        (No one around me eats much garlic so it maybe could become a problem for me u_u )

        Thanks alot again :)

  184. Lee Yuri Malaysia My profile page joined 7/11
    Posted July 28th, 2011 at 9:16 am | # |

    Must i use napa cabbage to make kimchi?Because,I don’t think i can find napa cabbage here…can i use green cabbage instead of napa cabbage?

  185. haeleigh USA My profile page joined 7/11
    Posted July 27th, 2011 at 9:10 am | # |

    Hi, Maangchi!

    I am a 2nd gen. Korean American grad student living away from home. I never liked kimchee much but had to start eating it recently for medical reasons (probiotics). I am on a restricted diet (blood type diet) which caused me to modify your recipe.

    I cannot thank you enough for the basics!!!

    I used – regular savoy cabbage, made my “poohl” with brown rice flour in kefir whey (it becomes super fermented), sea salt, sweet apple cider (instead of Asian pear), go choo kah rooh, vidalia onions, and garlic.

    I can’t eat too spicy (never got used to spicy Korean food) but my version has a bit of a sweet tang to it. It is similar to mango salsa. Your recipe was super helpful. I can’t wait to try out your other recipes.

    Gam sah hap nee dah!!!

  186. Yonjg England My profile page joined 7/11
    Posted July 23rd, 2011 at 10:14 am | # |

    Hi Maangchi. I did a very stupid mistake..It has been a while since I read this post and I finally found red pepper paste in the supermarket, somehow I thought that it is used to make kimchi and bought it>< Thanks in advance for your help.

  187. shinnfantasy malaysia My profile page joined 4/11
    Posted July 18th, 2011 at 10:41 am | # |

    dear maangchi,

    before this i check your kimchi recipe you used pear and apple instead of porridge..so where the recipe and the video show you making it? coz i wanna used that recipe to make my kimchi..hope u will give me the recipe.. ^^

    thanks.

  188. pammerl Salzburg My profile page joined 7/11
    Posted July 16th, 2011 at 12:15 pm | # |

    Dear Maangchi,

    I made your Mak Kimchi last night with a few modifications (added seafood stock to the rice porridge instead of using water and I used Bagoong Alamang, preserved salted shrimp instead of salted squid). It was fantastic, pure ecstatic bliss to see everything coming together, to eat fresh kimchi right out of the basin. Now I’m eagerly waiting for some of it to ferment so I can try making Kimchi jjigae. Had been thinking of making this recipe for months, and finally got down to it. Thanks so much!

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2011 at 12:18 pm | # |

      Great news! Cheers!

      • syahida malaysia My profile page joined 7/11
        Posted July 26th, 2011 at 8:13 am | # |

        Dear Maangchi,

        I can’t find sweet rice flour around my place.Is it possible to use normal rice flour?And more thing, I wanna use soy sauce and salt instead of fish sauce, but I also wanna add salted fish.Is it okay if I combine all these ingredients together?Will my kimchi come out well?I’m really looking forward for your reply.

        • Maangchi New York City My profile page joined 8/08
          Posted July 26th, 2011 at 9:55 am | # |

          Sweet rice flour is glutinous rice flour. I’m sure you will be able to find it in your country. If not, use plain flour. ” I wanna use soy sauce and salt instead of fish sauce, but I also wanna add salted fish.Is it okay if I combine..” You can do some experiments to suite to your taste.

  189. oblique777 Toronto My profile page joined 7/11
    Posted July 11th, 2011 at 1:43 pm | # |

    Hi Maangchi,

    So far I’ve made 3 of your recipes, easy kimchi, jjajangmyun, and kimbap, and they turned out restaurant quality! Most of the time when I try recipes I get the feeling of “oh, that’s not quite the taste that I aimed for” but when I make your recipes, it’s always “that’s exactly what I wanted!” Thank you so much for this great website from where even not-so-good cooks like me can make delicious dishes!

  190. Marubis Cologne My profile page joined 7/11
    Posted July 7th, 2011 at 1:01 pm | # |

    Hi Maangchi,
    I love your recipes.
    But I have one question to your kimichi recipes.
    You used 10 pounds of napa cabbage.
    What is taht weight in kilogramm.
    I have no idea…
    Hope you can help me

  191. Alyssa Sydney, Australia My profile page joined 7/11
    Posted July 6th, 2011 at 1:39 am | # |

    Hi Maangchi! can you make this kimchi with gochujung paste if you don’t have any hot pepper flakes?

    • Maangchi New York City My profile page joined 8/08
      Posted July 6th, 2011 at 9:46 am | # |

      Hot pepper paste (gochujang) has its own strong flavor, so the kimchi made with it won’t be tasty.

  192. Moppelkotz Abensberg, Deutschland My profile page joined 7/11
    Posted July 3rd, 2011 at 4:45 am | # |

    Hi Maangchi,

    I’ve got Vietnamese Fish Sauce, can I also use this or do I have to look for korean sauce?

  193. nysya Malaysia My profile page joined 5/09
    Posted July 2nd, 2011 at 4:13 am | # |

    Dear Maangchi.. I have been using your kaktugi kimchi for my kimchi for sales. I would like to try this today.. I have 3 orders which has been postphoned for quite sometime since I have no helper (my daughter which always do all the cutting has gone to college.. so mom a bit lazy to do all the chopping :))..

    I bought all the item just now.. and saw this mak kimchi recipe. I also bought some “bird eye chillies” which I wanted to try and put it whole in the kimchi to get that “ummmpph” hot kick. Will post the pict if its ok.

    Thanks Maangchi

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2011 at 7:18 am | # |

      Great great! I hope your kimchi business is successful.

      • nysya Malaysia My profile page joined 5/09
        Posted July 17th, 2011 at 1:55 am | # |

        i have made my kimchi n its has nice red colour.. but becos of the birds eye chillie it became too hot…aigooo .. i put it too much

  194. ozbuckley oz My profile page joined 6/11
    Posted July 1st, 2011 at 8:57 am | # |

    Hi Maangchi,

    Due to health reasons I cannot eat flour or fruit, so that eliminates the rice flour and pear juice option when making the porridge. Do you have any ideas of what I could use to make the porridge?

    If you suggest that I dont make the porridge do you have any tips to make the Kimchi work without the porridge?

    Thankyou so much

    • Maangchi New York City My profile page joined 8/08
      Posted July 2nd, 2011 at 7:29 am | # |

      I would make anchovy stock.
      Check out my spicy rice cake recipe. The amount of anchovy stock will fit to this recipe.
      http://www.maangchi.com/recipe/ddukbokkie
      It says, “In a pan, pour 4 cups of water and add 7 large dried anchovies after removing their heads and intestines. Boil the water for 10 minutes over medium heat.”

      When it cools down, use it instead of porride. Good luck with making delicious kimchi!

  195. kensumo Indiana My profile page joined 6/11
    Posted June 30th, 2011 at 12:06 am | # |

    Hello, I am gathering ingriendents to try to make this this weekend, i could not get ahold of course red pepper, only fine red pepper. Is this ok to use or will it not work correctly?

  196. usenboo Austalia My profile page joined 2/11
    Posted June 28th, 2011 at 11:59 am | # |

    I’ve made about 5 batches of easy kimchi now which all the kids have loved. A big thank you!! The last was requested by my 11 yr old after she took a container of kimchi in for her class. Now she wants some for her teacher……..My question is, I recently bought some Korean Anchovy sauce… I was wondering what the ratio to fish sauce was in your recipe???

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2011 at 10:33 am | # |

      You mean anchovy fish sauce? If so, anchovy fish sauce is a kind of fish sauce. The recipe calls for 1 cup fish sauce for 10 pounds napa cabbage.
      “my 11 yr old after she took a container of kimchi in for her class. Now she wants some for her teacher..” aww, so cute! I hope the teacher will love the gift!

  197. Eibhilin California My profile page joined 2/11
    Posted June 28th, 2011 at 6:07 am | # |

    Thanks Maangchi! I have so many dietary restrictions, Korean food is easily adapted to suit my needs and your recipes all rock me. I’ve been making between five and ten lbs of kimchi about once a month for like six months now, it’s amazing and really reminds me of my favorite Korean restaurant back in San Francisco. I like it so much better than the store bought King’s Kimchi I can find around here, and it’s MUCH cheaper!

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2011 at 8:13 am | # |

      ” I’ve been making between five and ten lbs of kimchi about once a month for like six months now..” Great news. I can imagine you are busy making stew, soup, pancake,..with your kimchi! Homemade kimchi is the best!

  198. Djinni kentucky My profile page joined 6/11
    Posted June 27th, 2011 at 7:27 pm | # |

    i currently live in atlanta, ga where i have no problem getting my korean food fix. i will be using this recipe soon because come august we will be moving to a very small town in kentucky where ill be lucky if they sell napa at the grocery store. ive already told my husband i was gonna be stocking up on red pepper paste, sesame oil, and other supplies before we move. im thankful to you for this site so that i can continue to get my kimchi and other korean cuisine fix!

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2011 at 8:16 am | # |

      “”I’ve already told my husband i was gonna be stocking up on red pepper paste, sesame oil, and other supplies before we move.” haha funny! I would do the same thing! I hope there are some good Korean grocery stores where you are moving!

  199. ozbuckley oz My profile page joined 6/11
    Posted June 26th, 2011 at 9:49 pm | # |

    Hi Maangchi,

    Due to some diet restrictions for my health I cannot eat any flour or sugar. Do you have suggestions on what I can use to replace the flour and sugar?

    Maybe I could use Baking Soda instead of the flour and just leave out the sugar part?

    THanks for the great recipe!!

  200. ThiThi Mississippi My profile page joined 6/11
    Posted June 26th, 2011 at 7:31 pm | # |

    I have made this recipe twice now and it just gets better and better each time.. The first time i let it ferment in the fridge for 6 months with no interruptions and when i got to it it tasted so good my family finished it in a week and half! I just finished making another batch.. Not sure how long this one will last but i will be making this recipe on a regular basis from now on =]

  201. h3r3iiam San Jose My profile page joined 6/11
    Posted June 25th, 2011 at 1:03 am | # |

    Hiii Maangchi

    I love KIMCHI!!! and I was wonder if I use about same size of one napa cabbage in this video…should i use the same amount of kimchi paste in this video or should I use half of what you using to make kimchi paste for one napa cabbage…

    Thanksss maangchiii =)

  202. huangyuyu Sydney Australia My profile page joined 6/11
    Posted June 24th, 2011 at 5:39 am | # |

    Hi maangchi, after 1/2 yr of time looking at this recipe.
    Finally today, I’ve made it! I didn’t have a food processor so hope it work out since I just chopped and minced it ><".
    And skipped some ingredient too. Thanks maangchi

  203. lilysnape The Netherlands My profile page joined 2/11
    Posted June 15th, 2011 at 10:23 am | # |

    Hi Maangchi,

    I was wondering if I could freeze some kimchi? I like to make a big amount at once and my fridge isn’t big enough to store it all. I figured it would be ok to freeze it, since in the old days they stored it in jars in the frozen ground, haha. Maybe I’m wrong? What do you think? :)

    • Maangchi New York City My profile page joined 8/08
      Posted June 17th, 2011 at 9:04 am | # |

      No, I wouldn’t freeze freshly made kimchi. Keep your kimchi in the fridge. If you really want to freeze some, wait until it ferments, but the texture of kimchi will be different from usual kimchi.

  204. xXKaylaXx Fort St John Canada My profile page joined 11/08
    Posted June 11th, 2011 at 11:27 pm | # |

    Lol sorry, Red pepper flakes and Red Pepper paste :P Cant find that here and grocery stores wont order it for me…

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2011 at 10:46 am | # |

      I’m sorry to hear that. Yeah, Korean ingredients are not available everywhere. But check out if your area has Korea town or not. If so, I’m sure there will be a Korean grocery store.

      • xXKaylaXx Fort St John Canada My profile page joined 11/08
        Posted June 13th, 2011 at 1:23 pm | # |

        Sadly no it doesnt…the closest place is on the Mainland in Vancouver where there’s an Asian town… I’d have to take the boat over there. So far i found already made Kimchi here but its not the same as making your own :P

        • Eibhilin California My profile page joined 2/11
          Posted June 28th, 2011 at 6:02 am | # |

          I have the same problem, none of my local grocers carry Korean products! (The nearest Korean town area is over 300 miles away!) I would suggest http://www.hmart.com. <3 I regularly order red pepper flakes and paste from them. :D (http://www.hmartca.com for Canada.) They can be spendy, but they ship 1 lb of the red pepper powder for about $5 (pre-shipping) so if you order a lot it can balance out. I really like Chung Jung Won Soonchang Gochujang (paste) and Tae Kyung Gochugaru (powder). I have problems with the Canadian website but if you call I'm sure they could arrange to ship should you have the same problems. :3

  205. xXKaylaXx Fort St John Canada My profile page joined 11/08
    Posted June 11th, 2011 at 11:21 pm | # |

    Hey Maangchi!

    I just love Kimchi so much, and i could buy hot pepper paste in the big city, but now i’ve moved back home to our small little Island… Do you know any online sites for buying Hot Pepper Paste??

    If not, i would love to pay you for some! i have paypal :)

    Kayla.

  206. teresachew Sandakan Sabah,Malaysia My profile page joined 6/11
    Posted June 10th, 2011 at 12:44 pm | # |

    can’t you tell me what is squid n korean radish??

  207. ming95 Malaysia My profile page joined 6/11
    Posted June 7th, 2011 at 1:01 am | # |

    Hi Maangchi,
    I want to ask about something. How can i make less kimchi for only 2 person? my dad doesnot like the kimchi smell very well and home refrigertor are small. Cant stuck too much and because got home food stall veggie to stuck in. Then what should i do?

  208. YeonAh Montreal, Québec My profile page joined 5/11
    Posted May 28th, 2011 at 11:38 am | # |

    Hi Maangchi!

    This looks so good! I’ve been trying out a lot of your recipes and they are very good, although I’m not sure if I’m doing them all right since I’m not a good cook and don’t have most of the exact ingredients >.<

    I really want to learn how to make this type of kimchi, but I'm the only one in my house who likes kimchi and I don't want to make the full amount of 10 pounds like here. That looks like a lot in the video!

    For someone who usually just gets one or two medium-sized napa cabbages, what measurements would the rest of the ingredients have to get the same taste? Last time I tried this I got 2 glass jars out of half a napa cabbage, but it didn't taste so good because I did all the measurements wrong :(

    Thank you so much for showing all these recipes in such detail!

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:04 pm | # |

      ” since I’m not a good cook and don’t have most of the exact ingredients..” You are a good and avid cook!

      ” I’m the only one in my house who likes kimchi and I don’t want to make the full amount of 10 pounds like here” Check out my emergency kimchi recipe. You can replace cabbage with napa cabbage in the recipe. It’s very easy to make. http://www.maangchi.com/recipe/yangbaechu-kimchi

      Let me know the result if you make it.

      • YeonAh Montreal, Québec My profile page joined 5/11
        Posted May 28th, 2011 at 2:45 pm | # |

        Thank you very much!!

        I ended up doubling the emergency kimchi recipe because my napa cabbage was big, and it turned out great! I’m really happy with how it turned out!

        It’s a darker red than in your pictures, is it because of the hot pepper type I’m using? I used chili powder because it was the closest thing I could find.

        Thank you again!! I mentioned you on twitter with low-quality pictures, but I’ll wait until I have a better camera than my cell phone to post them here ;)

        Looking forward to trying all sorts of korean recipes!

  209. charliesommers Nashville, Tn. My profile page joined 4/10
    Posted May 28th, 2011 at 9:56 am | # |

    I have made kimchi before but this recipe sounds better than the one I have been using. I went shopping at my local Asian marker yesterday and have all the ingredients ready and am heading for the kitchen. I am leaving the squid out because my Japanese wife doesn’t like squid, isn’t that strange? LOL

    I am making a batch of fermented squid for my self. I love it and what I have been buying is a bit expensive.

    Thanks for the recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:05 pm | # |

      Yes, you can skip squid because it doesn’t affect the taste of the kimchi much. Did your kimchi turn out good?

  210. nonosh israel My profile page joined 5/11
    Posted May 25th, 2011 at 12:18 pm | # |

    good job i love it i’m going to the market and i’m gonna search for this kind of cabbage and raddish i’m gonna try it

  211. cess Toronto, CA My profile page joined 5/11
    Posted May 16th, 2011 at 1:02 am | # |

    maangchi, I wanted to know what the difference is between using leeks like in this recipe or using the asian chives in the other kimchi recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:07 pm | # |

      not much difference. You can use Asian Chives (buchu in Koreanb) alone or you can use the both leeks and Asian chives in your kimchi.

  212. sabrio Poland My profile page joined 3/11
    Posted May 5th, 2011 at 7:29 am | # |

    If I not use radish to making kimchi ??

    • Maangchi New York City My profile page joined 8/08
      Posted May 28th, 2011 at 12:08 pm | # |

      yes, you can skip it but radish makes your kimchi more delicious.

    • amo Poland My profile page joined 6/11
      Posted June 3rd, 2011 at 4:20 pm | # |

      I think you can also use white radish (http://en.wikipedia.org/wiki/Daikon) – you can easily get it in Poland, unlike Korean radish. ;-) I used it for my kimchi and it tasted great! Maybe Maangchi could say how much those two kinds differ in taste?

      P.S. Maangchi! Thanks for your great recipe! My first box of kimchi (made from two napa cabbages) got eaten in no time! Tomorrow I’m going to make another batch. This is seriously one of the best things in the whole world!

      Also, kimchi pancakes – 짱!

  213. rini Malaysia My profile page joined 3/11
    Posted May 5th, 2011 at 1:11 am | # |

    hi maangchi,
    i’ve tried your recipe and it come out great. it just that i think i put too much garlic ;) and not enough hot pepper flakes coz the spiciness is just nice. i like spicy food, can i add the pepper flake even the kimchi is fermented already?

  214. Neny Lily Lao Philippines My profile page joined 5/11
    Posted May 4th, 2011 at 8:49 pm | # |

    Thank You Maangchi.

    I did enjoy this mak kimchi. The instruction is very easy to follow . I changed squid to oysters (the very small ones) and it did really go good to your recipe. I am still reading some more, and really have such a great moment while following your instruction. Surely everyone feel the same See me in some more of your features. Thank you……..

  215. Beebeechichi Toronto, Canada My profile page joined 5/11
    Posted May 3rd, 2011 at 1:30 pm | # |

    i was wondering how long does the kimchi last for?

  216. eveenz New Zealand My profile page joined 4/11
    Posted May 2nd, 2011 at 1:38 am | # |

    Yum yum yum! I’ve made this twice now, it’s so surprisingly easy!! Now I don’t have to buy kimchi anymore ^-^. Thanks so much for sharing your recipe for easy kimchi :)

  217. Cheonyong Indonesia My profile page joined 4/11
    Posted April 22nd, 2011 at 10:53 pm | # |

    Maangchi….
    I cannot find hot pepper powder or hot pepper flakes…
    but I got fresh Korean Hot Pepper here…
    What should I do?
    I have do a little experiment that I didn’t make a porridge and I grind the fresh pepper, but the paste seems thinner than your paste…
    can you help me maangchi..?
    Please, and Thank you…

  218. diane singapore My profile page joined 4/11
    Posted April 22nd, 2011 at 8:17 am | # |

    hi…may i know wether chilli flakes & chilli powder is it d same?if i don’t have d flakes can i use d powder instead?
    thx..:)

  219. princesslady My profile page joined 4/11
    Posted April 2nd, 2011 at 7:45 pm | # |

    Hi….. I love korean dramas. I fall in love with korean culture. I going to make kimchi with this recipe. Some friends of mine wants to eat kimchi. You have save my life. I didn’t found a well explain recipe like these one. Thanks a lot.

  220. Neomera My profile page joined 2/11
    Posted March 31st, 2011 at 6:48 pm | # |

    Thank you thank you for this recipe! I first had Korean food when this cute guy took me out for a meal like he remembered from childhood. Now we’re just returning from a visit with them to show off our new son (cute like his daddy!) and they were all very impressed that this white girl that married into the family can keep the fridge stocked. I was even quizzing THEM for recipes! :)

    • Maangchi New York City My profile page joined 8/08
      Posted March 31st, 2011 at 7:07 pm | # |

      It sounds like you impressed your in-laws a lot! I’m very proud of you! They must have been impressed with not only your cooking skill but also your attitude about learning the culture.

  221. Lynn2705 My profile page joined 3/11
    Posted March 25th, 2011 at 5:17 am | # |

    Unnie~~~ i cant find korean radish for the kimchi paste…
    Any idea what can i use to replace???

    • Maangchi New York City My profile page joined 8/08
      Posted March 25th, 2011 at 7:48 am | # |

      Use daikon radish. If you can’t find daikon, skip it then. Add more green onion and carrot.

  222. phuong My profile page joined 3/11
    Posted March 18th, 2011 at 7:07 am | # |

    Hi Maangchi,

    Thank you so so much for introducing this easy kimchi recipe. I’ve tried making kimchi a couple of times before but they turned out all wrong. My husband said they tasted nothing like the kimchi he had eaten in Korea. I guess it was because the recipe was not authentic. But then I found this recipe of yours and gave it a go and awww it was so yummy, looked good as well. My new hobby now is making boxes of kimchi and giving them away to friends and relatives. Next I’m gonna try other Korean recipes here and will let you know how they turn out.

    • Maangchi New York City My profile page joined 8/08
      Posted March 19th, 2011 at 1:28 am | # |

      “My new hobby now is making boxes of kimchi and giving them away to friends and relatives” I can imagine how much they appreciate your kimchi! Yes, let me know how your Korean cooking turns out.

      • phuong My profile page joined 3/11
        Posted March 27th, 2011 at 11:11 pm | # |

        Hi maangchi,
        I’ve got great news to share with you. This past Saturday I took part in a cooking contest in my school and guess what? The kimchi I made that use your recipe was a big hit. Everybody was asking me for the recipe. I love you muaaahh

      • phuong My profile page joined 3/11
        Posted March 27th, 2011 at 11:19 pm | # |

        Ah and I have a question regarding the Korean hot pepper flakes. I usually buy mine from a supermarket for Koreans living in Vietnam (I’m from Vietnam) but it doesn’t have the bright red color like the one I see on your video. I see at the supermarket they also have hot pepper paste. Can I use it in place of the flakes?
        And is it ok to leave out the celery? My friend forgot to buy celery and so decided to go without it. I’m wondering if that will affect how kimchi tastes?
        In my latest batch of kimchi I added a bit more fish sauce and sugar and my hubby seemed to like the taste better

      • phuong My profile page joined 3/11
        Posted March 27th, 2011 at 11:42 pm | # |

        speaking of my experimentation with Korean dishes I’d like to share with you how I cook my own version of kimchi chigae and kimchi noodles.
        One day my husband suddenly craved some noodles and he wanted his noodles to have veggies, unfortunately we had no veggies left. Then I discovered we had some kimchi that was too sour to eat left in the refrigerator. So I made kimchi noodles for him. I added an egg and a some bean sprouts. I had never expected kimchi would taste so good when it was made into soup with noodles like that. My husband enjoyed it so much.
        As for kimchi chigae, my hubby said he used to eat it in Korea and it was very yummy, so I decided to give it a shot. First I bring a bowl of water to a boil, add salt and seasoning. Then I add kimchi and thinly sliced belly pork. When they are almost cooked (a few minutes)I add fresh tofu and cook for another 1 minute and remove from heat. It’s so simple isn’t it but so yummy. The days when we have kimchi chigae we don’t need other dishes just cooked rice and there we go, we get all the necessary nutrition. That being said, I still love to try your kimchi chigae recipe some time soon cuz I want to be able to make it as Koreans do hihi.

        • Maangchi New York City My profile page joined 8/08
          Posted March 28th, 2011 at 7:31 am | # |

          You are so creative in cooking!
          “The kimchi I made that use your recipe was a big hit..” Yay! I’m very happy for you! ^^
          “I had never expected kimchi would taste so good when it was made into soup with noodles like that.” agree with you
          Actually I have a good recipe for noodle soup with kimchi. I will post it someday in the future.

          • phuong My profile page joined 3/11
            Posted March 28th, 2011 at 9:43 pm | # |

            Oh i can’t wait to try your noodle recipe. And off topic, I really like your avatar.

  223. tehani My profile page joined 2/11
    Posted March 12th, 2011 at 8:03 pm | # |

    Hi Maangchi!

    I am from Maui, Hawaii, part Korean (1/8!, Japanese and Hawaiian. My grandma (who was half Korean and half Hawaiian) was raised by her Hawaiian grandparents, she did not know Korean or much about true Korean cooking. There is a Korean influence in food here in Hawaii, but it is “Local” style…good but not the same as REAL Korean food!

    While studying in downtown LA, I would catch the subway to Korea Town and try real authentic Korean food and was hooked!

    Thank you to your youtube channel and this website I am able to learn more about my roots. I’ve already tried several recipes so far!

    I made this about 2 months ago and it was a hit! I was able to get 7 jars worth of kimichi, so i had plenty for myself and to give to family and friends. My boyfriend had given a jar to his co-worker from Korea and she said it was perfect, real authentic, and the right consistency!! I’ve made your kimchi pancake recipe with it, and I had half a jar left so now I am making your kimchi chigae..I will post how it turns out!!

    Thank you so much! I am forever a great fan of your cooking, videos, and recipes!

    -Tehani-

    • Maangchi New York City My profile page joined 8/08
      Posted March 13th, 2011 at 9:52 pm | # |

      Wow, you need many jars to give away your kimchi. It sounds like you like to share your food with others just like me! : ) Cheers!

  224. sweetmouth brooklyn, ny My profile page I'm a fan! joined 4/10
    Posted March 12th, 2011 at 6:30 pm | # |

    you’re the best<3

  225. le_mignon_havre Edmonton, Alberta, Canada My profile page joined 3/11
    Posted March 8th, 2011 at 12:24 am | # |

    Maangchi-noona!

    I am very happy to report that I made my first batch of kimchi EVER according to your recipe! I used 5lbs of baechu instead, so I just cut the rest of the ingredients in half. I am very excited! I have plenty of kimchi juice, and the flavour is bang-on… I can’t wait for it to ferment!

    Thank you for your awesome and simple recipe! Tomorrow is going to be a Korean food dinner night, and I’m going to make kongnamulguk and muwoonamul from the left over muwoo from kimchi making! ^_^!

    ~LMH

    • Maangchi New York City My profile page joined 8/08
      Posted March 8th, 2011 at 6:29 am | # |

      ” I used 5lbs of baechu instead, so I just cut the rest of the ingredients in half. ” You are good at math, right? : ) I hope your Korean food dinner party goes well!

  226. kaykiss Singapore My profile page joined 11/10
    Posted March 2nd, 2011 at 8:29 am | # |

    This kimchi is so tempting that I am using your kimchi photo as my wall paper for my iPhone.:-) sorry I didn’t get your permission. Hope that’s ok with you. It looks so delicious!!!

  227. Benson87 Ottawa My profile page joined 2/11
    Posted March 1st, 2011 at 4:47 pm | # |

    I made this today and it came out PERFECT. I’ve tried making kimchi on several occasions, and it would come out too salty, but this time…. oh my god. So delicious. I also like having fresh kimchi- though i’m keeping some aside to get sour-er, so i’ll be enjoying this tonight! I’m making a big Korean-style meal for some of my friends: Rice, Kimchi, Mandu, Potato side dish, Eggplant side dish, Marinated pork belly to grill and Doenjangchigae. I’m very excited for the meal and have you to thank for all these great recipes :D
    Thanks so much- I love your website.
    *munches on fresh kimchi*

    • Maangchi New York City My profile page joined 8/08
      Posted March 1st, 2011 at 4:50 pm | # |

      Benson, Benson, I made my kimchi today, too! ; )
      I hope your Korean meal party turns out great! Lots of work though.

      • Benson87 Ottawa My profile page joined 2/11
        Posted March 2nd, 2011 at 10:28 am | # |

        Haha- it *was* quite a bit of preparation…. But everyone had a fun time- there was loooaads of food and nobody was hungry afterward, thats for sure.
        all in all- a success!

        Enjoy your kimchi as well :D

  228. Ciasile Singapore My profile page joined 2/11
    Posted February 26th, 2011 at 6:30 am | # |

    Hello…….
    what can i use instead of fish sauce? will the taste still be the same?

    • Maangchi New York City My profile page joined 8/08
      Posted February 26th, 2011 at 8:23 am | # |

      One of my readers Mina says she makes delicious sauce that replaces fish sauce. Check out her page here http://www.maangchi.com/fans/mina-kim

      “.. slice a medium-sized onion in half. add it to a pot with a kelp leaf about the size of your palm and some dried shiitake mushrooms in 2 cups water. bring to a boil. once it’s cooled down, strain the liquid into a container. you can throw away the onion and kelp, but definitely save the reconstituted mushrooms for another dish. add soy sauce to the liquid until it tastes as salty as fish sauce (meaning REALLY salty). if you don’t want the sauce to discolour your dish, use sea salt instead of soy sauce”

  229. hapamix My profile page joined 2/11
    Posted February 13th, 2011 at 11:48 pm | # |

    I’ve always been intimidated by Korean cooking. I can’t believe how easy this was to make! Although, 10 1bs. of kimchi is A LOT of kimchi. Luckily I have a couple of friends who are pro kimchi that I can share it with. I have to say, 3 week old kimchi is GOOD! I made kimchi fried rice (adding bacon) and ate quite a bit of it. Also, in the kimchi I didn’t use salted squid. I used the little shrimps. Something another Korean woman told me she used in her kimchi. I am never buying store bought kimchi again! This was a great recipe. I can’t wait to try out some more!

  230. Bridgett My profile page joined 2/11
    Posted February 12th, 2011 at 9:17 am | # |

    Hello, it’s been two days since I made kimchi and kkaktugi and there is no sign of fermenting. What should I do?

    • hapamix My profile page joined 2/11
      Posted February 13th, 2011 at 11:49 pm | # |

      wait longer…

      • Bridgett My profile page joined 2/11
        Posted February 14th, 2011 at 5:32 pm | # |

        Thanks. Did it take a few weeks for yours to ferment? How long should I leave out a small container? I don’t want it to spoil.

  231. Toto Bonn, Germany My profile page joined 6/10
    Posted February 11th, 2011 at 4:11 pm | # |

    First of all: thank you for this recipe :D
    A friend of me send me some Kimchi from America (it was not self-made) and on the package there stood not “Mak Kimchi” (막김치) but “Mat Kimchi” (맛김치). Is there a difference between these two types or is it the same?
    Thanks a lot :)

  232. JamieF New Zealand My profile page I'm a fan! joined 1/11
    Posted February 7th, 2011 at 12:57 pm | # |

    I made this last night and it worked out great! It tastes delicious and looks just like yours. It makes so much that I will be eating it for months!

  233. celerieaz My profile page joined 1/11
    Posted January 31st, 2011 at 11:27 am | # |

    Hi Maangchi!

    I’ve made your kimchi recipe before and loved it, but this time I ran into a problem. I bought a cabbage at the market that was labeled as just over 10lbs. The cabbage was big, but I didn’t really believe that it was 10lbs. I made your proportions of kimchi paste anyways, thinking that the store would have weighed it properly, and it was way too much! Now my kimchi has too much paste in it.

    What can I do to salvage the kimchi that is swimming in all the paste?

    • jaylivg Houston My profile page I'm a fan! joined 7/10
      Posted February 12th, 2011 at 8:35 pm | # |

      If i were you , i would’ve added the paste a little at a time to the cabbage , that way in case you made too much paste or not enough cabbage , you don’t have to worry about your cabbage swimming in the paste pool :D
      just a thought :D

  234. xanderislovedd My profile page joined 1/11
    Posted January 28th, 2011 at 3:41 am | # |

    Hello :D

    I’m 14 years old and I love cooking Korean food. :D Hehe~
    Anyway is it okay if i just use rice flour??ONly I couldnt find sweet rice flour.

    -Aida

  235. kpopJasmine My profile page joined 1/11
    Posted January 25th, 2011 at 9:09 pm | # |

    Thank you so much for putting all this recipes up ^_^ they are so simple to follow it makes me feel like I’m a professional ^_^ I got one question though do you have to add the squid in this recipe or could you add something else
    Thank you ^_^

    • Maangchi New York City My profile page joined 8/08
      Posted January 26th, 2011 at 9:46 am | # |

      no, squid is optional. Without squid, the kimchi will still be delicious. ” it makes me feel like I’m a professional ^_^” I agree with u!

  236. gabe2x Manila My profile page joined 1/11
    Posted January 24th, 2011 at 6:12 am | # |

    Hi !!!

    made this last night and enjoyed dinner with kimchi+noodles and breakfast Kimchi fried rice !!!

    thanks! it was so hard to look for the pepper flakes/powder and i had to go to our (of all places) China Town to buy the flakes (somehow i had an inkling they have it as there is no Korean specialty food that i know of here in the Philippines)

    pix here
    http://www.facebook.com/?sk=messages&tid=1409462656137#!/photo.php?fbid=490243077798&set=a.58542342798.72422.651837798

  237. healthysaver USA My profile page joined 2/10
    Posted January 16th, 2011 at 1:48 am | # |

    Maangchi unni!
    안녕하세요!
    I just fished making this Kimchi and am now eating it with some rice…
    I’m going to make radish kimchi tomorrow and I was wondering if I can use the same salty water that I salted cabbage with. Can I use this to salt the radish or do I need to use fresh salt?
    With your video and tips, I am learning a lot. Thank you so much.
    p.s. Can you give me a recipe/tip on how to make home made MiSu Garu (미수가루 or 선식)? I’ve researched online to look for recipe for this but haven’t had any luck.

    • Maangchi New York City My profile page joined 8/08
      Posted January 16th, 2011 at 11:37 am | # |

      ” Can I use this to salt the radish or do I need to use fresh salt?” I would not use the salty water to salt my new cabbage. Fresh cabbage with fresh salt will make better taste kimchi.

  238. Foodiewithfamily My profile page joined 1/11
    Posted January 13th, 2011 at 4:10 pm | # |

    Maangchi- Thank you for posting this. My husband loves mak kimchi and he’s going to be thrilled when I make this for him. I have a question for you. I have everything I need to make this minus the Korean radish. Can I omit it or would that throw off the balance of flavors? I don’t have squid, either, but thought I might substitute some dried baby shrimp. What do you think?

  239. hwangokboon My profile page joined 1/11
    Posted January 11th, 2011 at 1:48 am | # |

    I have made Kimchi before, but used kosher salt. Is there a difference in the type of salt used?

  240. Thaory Montreal My profile page I'm a fan! joined 9/09
    Posted January 9th, 2011 at 11:27 am | # |

    Maangchi!! I dont have any mochiko! I have white rice flour or glutinous white rice flour. Wich will work ??

    thank you!

    • Nephry Germany My profile page joined 1/11
      Posted January 11th, 2011 at 2:33 pm | # |

      Mochiko actually is glutinous white rice flour, so just use the one you have. :)

  241. Chefgirl25 Indonesia My profile page joined 1/11
    Posted January 9th, 2011 at 4:47 am | # |

    Hello…
    I want to ask…
    As I see in many people when they made kimchi…
    they didn’t use the sweet rice flour..
    What the use of that???
    If I didn’t use it… Is it okay????
    Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted January 9th, 2011 at 7:52 am | # |

      Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too thick to put it between cabbage leaves easily.

  242. Garlic Girl San Jose, CA My profile page joined 1/11
    Posted January 5th, 2011 at 3:23 pm | # |

    I LOVE your blog and am so happy I came across your kimchi recipe. I’ve prepared it before, but never with the porridge. I can’t wait to try it and know it will definitely improve my kimchi!! I am a fan now and will return again and again!

  243. laureen mass My profile page joined 1/11
    Posted January 4th, 2011 at 10:26 pm | # |

    Hi Maangchi. This is my first time here and I am so glad that I found your site! My mom was from Southern Korea- she passed away a while ago. I have been looking for a kimchee recipe for a while- like the way my mom would make it with me and my sisters when we were little. She never did the fermented squid, though. She used those little baby shrimp paste thing. Have you ever done it like that? And how much would I use? Thanks and love the site and videos!!!

  244. Nephry Germany My profile page joined 1/11
    Posted January 1st, 2011 at 2:36 pm | # |

    Hey Maangchi!

    I really just have to tell you that I love, love, love every single one of your videos; they’re so wonderful and so easy to follow! But why I’m writing this, I have a little question. I see that in your recipes you’re adding leak, chives, carrots, radish etc. to your Kimchi paste and I was wondering whether it might be a good idea to also add some celeriac to it; I really like the taste of it and the texture as well but it has an intense taste of it’s own and I’m afraid it might ruin the taste of my Kimchi and just let it taste like celeriac. :(

    I’d be glad if you’d be able to give me some adive. :)

    Best Regards,
    Patrick. :)

  245. ularking Malaysia My profile page joined 12/10
    Posted December 30th, 2010 at 10:58 am | # |

    hi there,

    I have made my kimchi and immediately put in the refrigerator.

    Then only i realize i need to put it out temperature room for 24 hours for fermentation.

    So now do i need to take it out from the fridge and left with room temperature? Is it gonna spoil my kmchi?

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2010 at 11:11 am | # |

      “..do i need to take it out from the fridge and left with room temperature?” yes, take it out from the fridge now and wait until it ferments. No problemo! : )

  246. Tatiemimosa New York My profile page joined 11/10
    Posted December 27th, 2010 at 7:32 pm | # |

    Hi Maangchi I let the squid ferment in the fridge for three days instead of a week before making my mak kimchi, is that ok?

  247. Tatiemimosa New York My profile page joined 11/10
    Posted December 27th, 2010 at 7:27 pm | # |

    Hi Maangchi I made your Mak Kimchi three weeks ago and am quite pleased with it. I made one mak kimchi with squid and one without. My mother needed the room in our spare refrigerator for holiday leftovers. She removed my kimchi from the large container it was in into several smaller containers. Now everyone is complaining about a strong odor coming from the fridge. I keep telling them it didnt go bad and not to worry. Did my kimchi go bad? What can i do about the smell?

  248. asiansweeetiee321 My profile page joined 12/10
    Posted December 26th, 2010 at 5:05 pm | # |

    So i have a question about the saltiness and bitterness to some KIMCHIs. I usually by mine from a store. But i am planning to make some ASAP. You make it look so easy! However for the store bought ones is there any ways to make then less salty and bitter? Maybe thats how KIMCHI is suppose to be? hehe
    Thankyou!

  249. hongkong My profile page joined 12/10
    Posted December 26th, 2010 at 1:24 pm | # |

    Hi Maangchi,
    Besides napa cabbage and raddish, is there any other vegetable can be used with this kimchi paste? Thank you.

  250. jodiy My profile page joined 12/10
    Posted December 24th, 2010 at 8:07 am | # |

    Where did you get your big snap-lock container?

  251. harry Whidbey Island, WA My profile page joined 12/10
    Posted December 24th, 2010 at 8:03 am | # |

    Hi Maangchi,

    I have made your easy kimchi recipe (minus the squid) twice now and it is a big hit with my kimchi eating friends and co-workers. I thought 10 pounds of cabbage would make too much kimchi but I end up giving most of it away so there is very little left within a week of making it.

    Thanks to you my friends think I am a kimchi expert! Good stuff.

  252. windie753 My profile page joined 11/10
    Posted December 20th, 2010 at 12:27 pm | # |

    Maangchi my kimchi isn’t turning out right T~T
    It always taste too sweet and salty and a really spicy after taste. What am i doing wrong?

    • Maangchi New York City My profile page joined 8/08
      Posted December 21st, 2010 at 10:18 pm | # |

      “It always taste too sweet and salty and a really spicy after taste.” Modify the recipe to your taste. Use less sugar, salt, and hot pepper flakes. : )

  253. jevans My profile page joined 12/10
    Posted December 19th, 2010 at 2:38 pm | # |

    I DON’T SEE ANY GINGER ADDED TO THE RECIPE I’VE NEVER SEEN A KIMCHI RECIPE WITHUOT IT

    • Maangchi New York City My profile page joined 8/08
      Posted December 19th, 2010 at 10:24 pm | # |

      I use some ginger in my kimchi. Check out the step 2 to make kimchi paste. I copy and paste it for you. “Add 1 cup of fish sauce, 2.5 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1-2 tbs of minced ginger, 1 cup amount of minced onion.
      *tip: much easier to use a food processor.”

  254. krismat My profile page joined 12/10
    Posted December 16th, 2010 at 1:17 am | # |

    Hi, I just want to know what to substitute the sweet rice flour if you can’t find it. Can any ordinary rice flour be used. Thanks.

  255. erika1990 New Jersey My profile page joined 3/10
    Posted December 12th, 2010 at 3:58 pm | # |

    Hi Maangchi,
    About the squid for 3 TBS of salt how many squid do I salt with that? \
    Thank you. Kimchi is amazing making it with squid this time. ;)

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2010 at 7:36 am | # |

      It’s posted on this page. I’m copying and pasting it for you.
      Choose about 300 grams (2/3 pound) of very fresh squid. Then:
      Remove the guts and backbone and rinse it.
      Add 3 tbs salt and mix it with a spoon.
      Put it in a container or glass jar and keep it in the refrigerator for a week.
      Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
      Dry the squid with paper towel or cotton and chop it up.
      Add it to your kimchi paste!

  256. kyootty California My profile page joined 7/10
    Posted December 2nd, 2010 at 5:34 pm | # |

    Another winner! I could not believe how easy this recipe is. Now I can impress my family and friends with homemade kimchi. I didn’t add the squid and it stilled turned out sooo good. Can’t wait to try it at different levels of fermentation. Also, I salted the cabbage layer by layer so I don’t have to turn it every 30 minutes. It worked great. I had an hour and a half to do the other steps AND bake muffins! Thank you for another great recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2010 at 3:10 am | # |

      Yes, you impress me, too! “Can’t wait to try it at different levels of fermentation” haha, you are definitely a foodie!

  257. nshoji Malaysia, Indonesia My profile page joined 12/10
    Posted December 2nd, 2010 at 12:33 pm | # |

    Hi Maangchi,

    I have a question regarding salting the cabbage.
    After salting the cabbage for 1 1/2 hours, rinse the cabbage in cold water 3 times to clean it thoroughly. After this process is done, how salty is the cabbage? Is it less salty, normal or very salty?
    what’s the normal range for kimchi making?

    thanks for your guidance.

  258. peekaboo Vegas My profile page joined 12/10
    Posted November 30th, 2010 at 8:37 pm | # |

    Hi Maangchi!
    I just made my first batch of kimchi today! I tried the fresh kimchi and it was amazing!! I cannot wait to taste it after it starts to ferment!! Thank you so much for this!!!!!!!!

  259. Maruko England My profile page joined 11/10
    Posted November 27th, 2010 at 3:57 pm | # |

    Hi Maangchi,

    I am really interested in your cooking, I want to make kimchi but I cant find the red pepper powder. Do you have any suggestion to online shopping this product?

    Can I use another type of chilly powder instead such as Indian one ?

    Thank you very much,

    정말 감사합니다

  260. yokee Kuala Lumpur, Malaysia My profile page joined 8/10
    Posted November 18th, 2010 at 1:58 am | # |

    Hi Maangchi,

    I’ve made kimchi for several times already using a recipe from a korean friend of mine and my friend said they were good. But when I made using your recipe, they told me that my kimchi is getting better and they really love it! So thanks to you, I’ll be making again this weekend and will give it away as present to a famous Korean superstar who will be visiting our country soon ! :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 18th, 2010 at 11:13 pm | # |

      “they told me that my kimchi is getting better and they really love it!” yay! congratulations!
      BTW a famous Korean superstar? My other readers will be interested who he or she is.

      • yokee Kuala Lumpur, Malaysia My profile page joined 8/10
        Posted November 28th, 2010 at 10:17 pm | # |

        he is Kim Hyun Joong of SS501. He will be here as spokesperson for korean beauty products The Faceshop ^^/

  261. gatochat My profile page joined 11/10
    Posted November 16th, 2010 at 6:27 pm | # |

    I accidentally came upon this website and after reading your instructions on making kimchi, I really think I could give it a try!

    Just one little question. With the sweet rice flour, can I replace it with the Chinese rice flour?

    Many thanks

    • Maangchi New York City My profile page joined 8/08
      Posted November 16th, 2010 at 11:16 pm | # |

      yes, you can. : )

      • gatochat My profile page joined 11/10
        Posted November 21st, 2010 at 4:32 pm | # |

        Just to let you know that I’ve successfully made the kimchi following your recipe!

        I’ve tried it fresh, like you suggested with toasted sesame seed and sesame oil and it tasted really nice! I’ve also taken small box of kimchi out of the fridge to ferment. I can’t wait to taste it when it’s fermented! If it turned out to be a success, then I’ll make another batch, this time with Korean radish. Korean radishes are not readily available here and it was sooooooooooooooo expensive!

        Thank you for your recipe and I’m gonna try your hot and spicy squid next!

  262. erika1990 New Jersey My profile page joined 3/10
    Posted November 16th, 2010 at 4:05 pm | # |

    Hi Maangchi,
    Can I use both asian pear and the sweet flour too?? Would it be more tastier?? Thanks Maangchi! :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 16th, 2010 at 11:22 pm | # |

      Pear contains lots of water, so if you use both, your kimchi paste will be too watery. For best results, follow the recipe exactly please.

      • erika1990 New Jersey My profile page joined 3/10
        Posted November 20th, 2010 at 8:58 pm | # |

        Okay Maangchi!! Thank you for replying so quickly :) Keep up the good work!!

  263. erika1990 New Jersey My profile page joined 3/10
    Posted November 16th, 2010 at 3:47 pm | # |

    For the squid is it 3 Table Spoon or 3 teaspoon of salt? And I can use frozen squid right maangchi?? After 7 days I can put in kimchi right?

    • Maangchi New York City My profile page joined 8/08
      Posted November 16th, 2010 at 11:27 pm | # |

      yes 3 TBS salt is needed and you can use frozen squid, too.

      • erika1990 New Jersey My profile page joined 3/10
        Posted November 20th, 2010 at 9:03 pm | # |

        I told my mom to do this because I’m away from home for college and we have no kitchen in dorms :(, so when I go home for break I can make it and she put 12 TBS of sea salt for 6 squids. Will that be Ok? She did it on Thursday afternoon and I can use it on Thursday morning of next week? Thanks Maangchi…

      • erika1990 New Jersey My profile page joined 3/10
        Posted November 20th, 2010 at 9:05 pm | # |

        One more question Maangchi.. Can I make the kimchi first and then put squid in next day?

  264. abbyhintz Columbus, OH My profile page joined 11/10
    Posted November 13th, 2010 at 9:57 pm | # |

    Maangchi-
    I want to make kimchi with some turnip bulbs. Will this similar recipe work well, or is it better to use method like your recipe for stuffed cucumbers?

  265. AlaskaOm Anchorage, Alaska My profile page joined 11/10
    Posted November 12th, 2010 at 3:37 pm | # |

    I made this yesterday along with starting my fermenting squid. I cannot wait to get started making dinner. I made a smaller batch of cabbage, but made the full amount of paste. I am thinking I will stop by the market and see what else I can use. Thank you so much.

    Did you see this blog? It’s a very popular one and you are mentioned with your kimchi recipe!! Very cool!

    http://www.thekitchn.com/thekitchn/keeps-well/my-first-kimchimaking-experience-116042

    • Maangchi New York City My profile page joined 8/08
      Posted November 12th, 2010 at 9:39 pm | # |

      Thank you for letting me know about the website. haha it’s fun to read her blog! Yes, I remember her question. : ) “I emailed Maangchi and asked her what I should do, and she said, “No problem, just make it without the squid.” I just posted on my Facebook to share her experience with more people. http://www.facebook.com/maangchi

  266. Icephrys Switzerland My profile page joined 11/10
    Posted November 10th, 2010 at 7:28 am | # |

    Hi Maangchi

    I just want to say a big THANK YOU for this recipe. Where I live it’s almost impossible (and expensive!) to buy kimchi, so I made it according to this recipe. Granted I halved the ingredients and it took me 3 hours (not like your 2!) but it was worth it!

    At the moment it’s still a bit sweet but it is slowly fermenting away…for me it’s not a problem to eat small amounts of fermenting kimchi, so I have been making bu-dae chi-gae with it! I can’t wait for it to ‘mature’. Thanks again I am soooo happy! :)

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2010 at 11:19 am | # |

      I hope your budaejjigae turns out great! : ) Congratulations on your successful kimchi making.

  267. Helen Tan Singapore My profile page joined 11/10
    Posted November 8th, 2010 at 3:36 am | # |

    Hi Maangchi,

    I am your faithful follower, and have tried some of your recipes, which turns out well, but recently my kimchi taste a bit bitter, what is the cause and can it still be eaten.

    Your advise will be greatly appreciated.

    Helen

  268. eunbi Poland My profile page joined 3/09
    Posted November 7th, 2010 at 5:30 am | # |

    dear Maangchi :)
    I’ve been making kimchi since some time, and most of time it was really good and spicy :) This time I’ve made it the same as usuall, but somehow it’s really sour :( HAve you any idea what could go wrong?

  269. erika1990 New Jersey My profile page joined 3/10
    Posted November 2nd, 2010 at 7:01 pm | # |

    Hey Maangchi,
    I am going to make kimchi for the second time but I wanted to added the raw squid but I’m a bit afraid getting sick from it. Is it ok to use frozen squid because I can not find fresh squid around where I am from?

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2010 at 10:00 am | # |

      I wouldn’t use raw or frozen squid directly to my kimchi paste. Just as I said in the recipe, salt it and keep in in the fridge for at least 1 week before using it.

  270. annabanana Vancouver, Canada My profile page joined 2/09
    Posted October 30th, 2010 at 2:32 pm | # |

    Maangchi!
    I think I can finally taste kimchi again, if I use pear juice and leave out the fish sauce and hot pepper flakes (It’ll be baek kimchi, right?) – diet constraints…
    Wondering how much pear juice (just the juice and no pulp?) would be the equivalent of the paste?
    Also, approx. how much more salt is needed to replace the fish sauce?
    Thank you!
    Anna

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2010 at 9:39 am | # |

      Anna, I don’t know the answer unless I really make it. Do some experiments.

      • annabanana Vancouver, Canada My profile page joined 2/09
        Posted November 2nd, 2010 at 8:11 pm | # |

        Well the thought of having kimchi with rice spurred me on to experiment, as you suggested and I just made it and it tastes good!
        Halving the recipe, I replaced the flour paste and sugar with 1.5 cups of grated Korean pear with its juice and used 40 mL of salt to replace the fish sauce (internet source says that the ratio of fish sauce to salt is 3 to 1).
        I used red pepper flakes after all, as red pepper was the only ingredient in it.
        It tastes good, but I don’t think I’m used to salty food, so next time I’m going to use 30 mL.
        Thanks!

        • Maangchi New York City My profile page joined 8/08
          Posted November 3rd, 2010 at 10:04 am | # |

          “I replaced the flour paste and sugar with 1.5 cups of grated Korean pear with its juice and used 40 mL of salt to replace the fish sauce..”You are genius!” : )

  271. vk260 My profile page joined 10/10
    Posted October 29th, 2010 at 12:04 am | # |

    aaaah delicious, but i will have to say i think 1 cup of fish sauce was a little too much, i myself dont like salty taste, but everything else was great, i added fruits into my kimchi i am a fruity fanatic….love the taste of ginger too…it is alot of work, but all worth it, next time i make kimchi i will have to try the sweet rice flour and pepper flakes, i had chili that was grown in my garden a few years back and grind them for storage and used them, well its not at all like yours Maangchi but the taste is delicious

    Thanks im starting to take a liking in Korean food

  272. eliz My profile page joined 10/10
    Posted October 28th, 2010 at 11:47 pm | # |

    Thank you for the video, very helpful!
    I only have brown rice flour. Would that make the paste too gritty? Maybe I should wait to make kimchi until I can pick up some sweet rice flour?

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2010 at 9:16 am | # |

      I think it will be ok. Why not. How about using plain flour! I sometimes use plain flour when run out of sweet rice flour.

  273. Yolglen Puerto Rico My profile page joined 10/10
    Posted October 28th, 2010 at 5:20 pm | # |

    Maangchi! I really enjoy your site and your youtube channel. I’m eager to make kimchi but do you by any chance have a smaller amount recipe. How do I make the conversion for may be 1 or two cabbages. Please advice.
    Thanks…

    • Maangchi New York City My profile page joined 8/08
      Posted October 29th, 2010 at 9:19 am | # |

      This is the recipe for 10 pounds of napa cabbage. Get your cabbage first and weight it, then divide each ingredient proportionally.

  274. vk260 My profile page joined 10/10
    Posted October 27th, 2010 at 5:48 pm | # |

    hi Maangchi

    i am ready to make kimchi and i have everything except sweet rice flour and i am no where near an asian grocery store, but you said i can substitute sweet rice flour with pear juice, sorry but do i make porridge at all or what is the next step, sorry for the silly question.

    thanks, great videos!!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 27th, 2010 at 10:55 pm | # |

      Hi
      You could make porridge for kimchi paste using either sweet rice flour or plain flour. I would make porridge with plain flour if sweet rice flour is not available.

  275. furusek My profile page joined 10/10
    Posted October 21st, 2010 at 10:06 am | # |

    hello Maangchi! :)

    I really love your kimchi, I tried it a couple of times and every time it was delicious!
    But last time I wanted to make smaller amount of it and I think I made too little porridge and used too little salt… After 1,5h of satling the cabbage was still very fresh and crunchy. When I mixed it with the porridge it was really dry – looked almost like fresh cabbage with little paste, well… Anyway, I put it into a container, but now I regret it. It got really sour after a week or so, although it’s dry and crunchy. I’m afraid it might have gone off :( do you think it’s possible?

  276. gnard Portland, OR My profile page joined 10/10
    Posted October 11th, 2010 at 1:29 pm | # |

    Hi Maangchi!

    I made this last night and since I did not have sea salt or sugar on hand, I used table salt and splenda…I thought it would be fine until this morning when I read that you cannot use iodized salt for fermentation and that sugar is what helps promote healthy bacteria growth! Ack!

    Will this be okay or should I throw it out when it starts to turn. I know it will be fine for a week or so, but I would really hate to throw out the entire batch (it came out so tasty!!).

    The cabbage was extremly salty, but I rinsed it like 10-15 times and it tasted fine.

    Anyone have experience with this? Does my kimchi have a chance of fermenting properly?

    • furusek My profile page joined 10/10
      Posted October 21st, 2010 at 10:10 am | # |

      I’m not sure, cause I’m not Korean, but I made this kimchi a couple of times, every time with iodized salt – didn’t know you cannot use it in kimchi…:/

      But each time it turned out really great! and I kept it and ate it for couple of weeks, and I was perfectly fine :)

  277. sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
    Posted October 9th, 2010 at 12:05 pm | # |

    Hi maangchi! I want to make this kimchi using pear instead of porridge. How do I do this? Do I just take a ripe pear and blend it to pulp, and then I have my porridge? Do I still need to put in sugar or can I skip it?

    I know that I should actually use asian pear, but what I have on hand right now are delicious ripe normal pears so I hope I can use that?

    Thank you in advance for your reply because I really want to try this pear variation… it sounds delicious.

    • Maangchi New York City My profile page joined 8/08
      Posted October 9th, 2010 at 3:44 pm | # |

      Yes, use pureed pears to make kimchi paste. You don’t need to make porridge then and you could skip sugar. You can use bosc pear, too. But you will get the best results if you make porridge.

  278. koreangirl21 My profile page joined 10/10
    Posted October 6th, 2010 at 2:52 pm | # |

    hey maangchi i really want to make this kimchi tonight but i was wondering i dont like fish sauce what can i use instead of fish sauce someone told me i could use the small shrimp in the salty brine if so how much would i use for the kimchi also is there any other things i can use? if i cant find leeks what else can i use? thank u maangchi i love ur site and i think what u r doing is amazing u help so many people learn to cook korean food. if it wasnt for ur site i still wouldnt know how to cook my favorite food.

    • Maangchi New York City My profile page joined 8/08
      Posted October 7th, 2010 at 11:49 am | # |

      Thank you so much for your nice message and question.

      Skip fish sauce if you don’t like it and use salt. To make your kimchi paste more tasty if you are not a vegetarian, you could add chicken or beef broth to the paste. My vegan readers have let me know they have been making delicious kimchi without using fish sauce.

  279. Ckyean My profile page joined 9/10
    Posted September 22nd, 2010 at 10:25 am | # |

    HI,Maangchi. i actually wanted to ask you what is Sweet rice flour? what is the use of putting the porridge while making kimchi?

    Thank you.

  280. rjaylagrim Stouffville, ON (Canada) My profile page joined 9/10
    Posted September 20th, 2010 at 10:48 pm | # |

    May I use round cabbages (greens, reds or savoys) in making “mak” kimchi recipe?

  281. leste philippines My profile page joined 9/10
    Posted September 20th, 2010 at 10:49 am | # |

    I am your follower since 2008..Im from Phil & i love kimchi. I had no idea how to make kimchi before so i searched kimchi recipes on internet, but i always failed so i deiced not to make kimchi anymore… its really hot here & i thought its the weather why i always fail when making kimchi .. When i saw your video on youtube i was so impress on how you make kimchi so i decided to try again and i really want to thank you coz my kimchi now is very delicous and everybody loves it, they said better than kimchi that we buy in supermarket… I thank you coz im earning money by making kimchi for those who are asking me to make kimchi for them…
    I only have 1 question.,just curious…. why is that other kimchi recipes i saw on internet use lots of water when salting cabbage.. i have no problem with your recipe, im just curious.. is there any difference with the result between “soaking cabbage with plain salt” and “using lots of water for brining”..

  282. helenzella My profile page joined 8/10
    Posted September 15th, 2010 at 11:18 am | # |

    Wow! atlast i was able to make my very own kimchi…thanks to you Maangchi! from now on i’ll never be out of kimchi! I’m not korean but i’ve stayed in korea for a year and I LOVE KIMCHI!!!

  283. marathon mom Valencia, CA My profile page joined 9/10
    Posted September 11th, 2010 at 8:09 pm | # |

    The last time I tried to make kimchi was over 10 years ago. My family called it “saltchi” because I added too much salt and I was reluctant to try it again. This recipe looked so easy and simple I had to try again. My kimchi came out great. Finally no more saltchi!

  284. eunice singapore My profile page joined 9/10
    Posted September 9th, 2010 at 12:05 am | # |

    hi,if i do not have the korean radish will it still taste good??and i use rice flour instead or sweet rice flour and how long can the kimchi be kept??

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2010 at 9:22 am | # |

      Yes, it will still be delicious without using radish, and rice flour could be used for porridge making. You can keep your kimchi in the fridge for a few months or even more until it runs out. It will continue to ferment in the refrigerator, so it gets more sour as time goes by.

  285. michelestapley My profile page joined 6/10
    Posted September 6th, 2010 at 9:29 pm | # |

    Hi Maangchi! Can you use powdered ginger instead of the fresh ginger? (I have a HUGE jar of powdered that I wanted to use up). Also, Can you use red radishes instead of daikon? (Again, my garden is filled with these!) THANKS!

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2010 at 9:27 am | # |

      yes, red radishes are very good. They are juicy and crunchy. You could make red radish kimchi. Fresh ginger is better but using a little bit of powdered ginger will be ok? “my garden is filled with these!” I envy you! : )

  286. vivwychia Singapore My profile page joined 9/10
    Posted September 6th, 2010 at 1:00 am | # |

    Hi Maangchi,
    I am Vivienne from Singapore. I made kimchi on Saturday and I did it! It is fermenting very well in the kitchen. Thanks for the recipe. This Wednesday, I am going to let my brother-in-law who is a Korean, to try it. He is very picky with his food so hopefully he will like it.

    Thanks,
    viv

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2010 at 9:29 am | # |

      How did he like your kimchi! I hope you got some compliments on your kimchi!

      • vivwychia Singapore My profile page joined 9/10
        Posted September 17th, 2010 at 1:36 am | # |

        Hello,
        My brother-in-law and sister said it is too sour. So I add 3 tbsp of sugar. I think it is better. I wonder is it because of the Thai fish sauce that I used. Should I use specifically Korean fish sauce?
        Cheers,
        viv

  287. elainec My profile page joined 6/10
    Posted September 5th, 2010 at 8:37 pm | # |

    Bubbles means it’s being fermented? I thought it was turning bad! Haha.
    The Kimchi I make is quite sour. I do I lessen the sourness?

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 9:21 pm | # |

      I think you made good kimchi! Congratulations! You will have to keep your kimchi in the fridge once it starts fermenting instead of keeping it outside of fridge too long.

  288. MandyCakes Florida My profile page joined 9/10
    Posted September 5th, 2010 at 7:05 pm | # |

    Thank you for this recipe Maangchi! The first time I tried Kimchi was 6-7 years ago and never tried it again! The one I tasted was horrible. Your recipe is the best I’ve ever had! I’ve made a 5lb batch twice now. Yummy yummy! =)

    • Maangchi New York City My profile page joined 8/08
      Posted September 5th, 2010 at 9:23 pm | # |

      awesome! 5 pounds of kimchi? I’m not surprised! If you make kimchi pancake, kimchi stew, or kimchi bokkeumbap with your kimchi, it will be gone so fast.

  289. Helen Torrance, California My profile page joined 7/10
    Posted August 27th, 2010 at 2:23 am | # |

    Maanchi! Thank you for this easy to follow recipe! I’ve made kimchi twice and they were both yummy. I am going to try making 20-30lbs. Wish me luck!

    • Maangchi New York City My profile page joined 8/08
      Posted August 28th, 2010 at 11:20 pm | # |

      Yay! oops 20-30 pounds! It sounds like you are a Korean housewife with many family members. : )

  290. espring Eugene, OR My profile page joined 7/10
    Posted August 23rd, 2010 at 1:50 pm | # |

    Hi Maangchi –

    Thank you. Thank you. Thank you! I just recently learned about your site an am now a devoted follower. I learned to love Korean food years ago during the Vietnam conflict. I was stationed with a ROK Unit.

    This Kimchee recipe is the BEST that I have ever found. I made a batch last week and am overjoyed with the flavors & texture. Heck, I have to make another batch as this one is almost gone.

    Keep up the great work!

  291. sayyidah Malaysia My profile page joined 8/10
    Posted August 23rd, 2010 at 4:00 am | # |

    Hi Maangchi :)
    my kimchi taste is really sour!can i add more sugar?

  292. DorotaS My profile page joined 8/10
    Posted August 22nd, 2010 at 11:39 pm | # |

    Hi,
    I just made my kimchi & is very salty & cabbage was very wilted. What I did wrong??? Does not taste good fresh – is salty & spicy. I like sour food so maybe after couple days will be better if not I have to throw it away.
    Just want you to know I don`t like seafood but I like asian food alot!!!
    Help!!! Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted August 22nd, 2010 at 11:51 pm | # |

      Use less salt and hot pepper flakes in your next batch of kimchi. As you said, I hope your kimchi tastes better as it ferments. Practice makes perfect!

  293. Phillip My profile page joined 8/10
    Posted August 21st, 2010 at 8:45 pm | # |

    Hi Maangchi,

    Thanks for an amazing recipe. I’m a vegetarian and I don’t use fish sauce. I’d like to ask how much salt should I use?

    Thank you.

  294. helenzella My profile page joined 8/10
    Posted August 18th, 2010 at 7:13 am | # |

    i enjoy watching your cooking videos. i’d like to make your easy kimchi but lack the ingredients. is it ok to use chili powder other than the korean pepper powder used to make kimchi?

    • Maangchi New York City My profile page joined 8/08
      Posted August 18th, 2010 at 9:23 am | # |

      I think chili pepper powder won’t work well but if you can’t find Korean hot pepper flakes, try it out.

  295. Epicurean Adventure Minneapolis, MN My profile page I'm a fan! joined 8/10
    Posted August 17th, 2010 at 2:45 am | # |

    Ever since I made a batch of kimchi using this recipe, I’ve been finding myself wandering down the stairs late at night to eat kimchi. It’s become my new favorite midnight snack! I love it as a snack even without the rice, but that’s because I’ve always loved spicy foods. And then I have I have it with rice and other side dishes for breakfast and lunch sometimes. I’ll definitely be making this many more times.

    I have pictures now. Is your email address maangchi@gmail.com? I don’t remember if it was gmail or not. You might remember me from facebook. I was talking about the purple dishes for banchan. :D

    • Maangchi New York City My profile page joined 8/08
      Posted August 17th, 2010 at 10:03 am | # |

      yes, that’s my email. “It’s become my new favorite midnight snack!” wow strange, one of my Chinese friends said the same thing the other day. cute! : )

  296. blissnbroken My profile page joined 8/10
    Posted August 15th, 2010 at 1:10 pm | # |

    Hi,
    I was wondering, is it okay to make the kimchi and prepare the salty squid at the same time and then add the squid into the kimchi a week later? Or would it be better if I prepared the squid first and add it in when I’m making the kimchi?
    Thanks!

  297. dufferin Heatherton,Nova Scotia,Canada My profile page joined 2/10
    Posted August 13th, 2010 at 5:04 pm | # |

    Hello Maangchi:

    I have made this Kimchi and have had it stored in a large Tupperware container for about six months or more in my refridgerator. Everyday it gets better. More fermented, more sour. I love it and my batch is quickly becoming depleted.

    I used to live in Cheongju and while in Korea I thought that I once heard that people used to make Kimchi, store it in the clay pots and then when they made a new batch they would add it to the old batch, so that their kimchi could be added to and added to over many years. Does this sound right to you? Would it be possible for me to do this with my own Kimchi?

    Thank you,

    Dufferin

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2010 at 7:39 pm | # |

      Hi, Dufferin,
      “hen they made a new batch they would add it to the old batch, so that their kimchi could be added to and added to over many years” I’ve never heard about it.

  298. eknoll Canada My profile page joined 8/10
    Posted August 12th, 2010 at 3:09 am | # |

    Hi Maangchi,

    I went out and bought all my ingredients as i had planned to try making Kimchi………..i have been meaning to make it for a couple years now since returning from my year in Korea (Mokp’o)…….but then I had a baby and havent made the time. Anyway, I found your website and your recipe looks delicious and pretty easy. I

    I was wondering is it possible to ferment my kimchi in a ceramic crock pot with a lid on it? (similar to what they used in Korea traditionally)

    Thank you,

    Erinn (Canada)

    • mokpochica Michigan My profile page I'm a fan! joined 1/09
      Posted August 12th, 2010 at 12:23 pm | # |

      I lived in Mokpo too…can you tell from my screen name? :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2010 at 12:43 pm | # |

      Erinn,
      oh, you used to live in Mokpo! My best friend’s hometown!

      Yes,you can keep your kimchi in your ceramic crock pot, but the gap between the lid and the pot won’t be sealed as tightly as an air-tight container or glass jar. Double bag it.

      • eknoll Canada My profile page joined 8/10
        Posted August 12th, 2010 at 7:29 pm | # |

        Thank you so much!

        I really liked Mokp’o, enjoyed my time there soooo much :)

  299. Aungka My profile page joined 8/10
    Posted August 11th, 2010 at 9:27 am | # |

    Hi Maangchi,
    thank you for sharing, your instructions are great and easy to follow!
    I made this kimchi a few times, but there’s one little problem: The cabbage turns brown! It tastes great but it doesn’t look so nice. I’m using Korean hot pepper flakes and fish sauce. Can they be turning the cabbage brown?

  300. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted August 11th, 2010 at 6:09 am | # |

    I made this and had a small kimchi flood on my kitchen counter!
    My glass pots leaked liquid from the rubber seal while it was sitting and fermenting on the counter!
    Never overstuff the container :)

  301. sayyidah Malaysia My profile page joined 8/10
    Posted August 10th, 2010 at 5:48 am | # |

    Hi Maangchi :)
    what can i do to fix my too salty kimchi?should i add more cabbage or rinse the kimchi??

    • Maangchi New York City My profile page joined 8/08
      Posted August 10th, 2010 at 10:22 am | # |

      You already made kimchi with the salty cabbage? If so, add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. The radish will absorb some salt from the salty cabbage. Hope it helps! : )

      • sayyidah Malaysia My profile page joined 8/10
        Posted August 12th, 2010 at 1:04 am | # |

        Thank you so much!! :D I really want my kimchi to turn out well so that i can give some to my friends at school kekeke

  302. hearty My profile page joined 8/10
    Posted August 9th, 2010 at 10:13 am | # |

    Your squid kimchi makes me drool. I see some people also use oysters. Do I need to get sashimi grade oysters/squid or I can just use frozen? How long can I keep in the fridge, is it the same as kimchi without raw seafood?

    • Maangchi New York City My profile page joined 8/08
      Posted August 9th, 2010 at 10:33 am | # |

      frozen oysters or squid are ok to use unless you find very fresh oysters or squid. “How long can I keep in the fridge, is it the same as kimchi without raw seafood?” yes, same! When kimchi ferments, oysters or squid will also ferment together. Delicious!

  303. JeYoon My profile page joined 8/10
    Posted August 4th, 2010 at 1:45 pm | # |

    Hi! Is there any options for hot pepper flakes? I haven’t found them anywhere in my hometown.

  304. ssuri5135 LONDON My profile page joined 8/10
    Posted August 3rd, 2010 at 12:38 pm | # |

    i like ur cooking style !! haha!
    i was born in jula-do young gwang so i like oyster kimchi!
    i think i have to try this one looks realy delicious!!!
    and i didnt know u have own ur web site! that makes me happy!

  305. Secretmel My profile page joined 6/10
    Posted August 3rd, 2010 at 10:56 am | # |

    Hi Maangchi, I’m thinking of including fresh red Chilli for the Kimchi paste. Do you think it will work? Thanks!

  306. Zulu500 Canada My profile page joined 8/10
    Posted August 1st, 2010 at 7:23 pm | # |

    I would like to try this out..But I do not like seafood…Any suggestions on what I should do?

  307. orangecrush My profile page joined 8/10
    Posted August 1st, 2010 at 1:21 am | # |

    Hi again, Maangchii!!

    I’m sorry this is a little long, but I just wanted to tell you a little story.. :) Even though my mom is Korean, she is not that good of a cook, so finding this site has made me and my mom so happy!! Now we don’t have to always go out to a Korean restaurant to enjoy yummy Korean food.

    But your Kimchi recipe is so amazing!! It tastes just like my Grandma’s kimchi!! It makes my mom so happy. I also do Taekwondo, and my Korean master also loves your kimchi!! Every time I tell him that I made kimchi over the weekend, his face lights up because he knows he’s getting some amazing kimchi soon!! It’s very cute lol. My boyfriend, who is also Korean, also says you have the best recipes :) He says that your recipes are better than his mom’s! :O I just want to say, thank you for having an amazing site!! I love cooking food, and I love cooking for others, and I’m so happy to have found an amazing Korean cooking site!! ^___^

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2010 at 6:30 am | # |

      yay, I’m so happy to be found by you, too! lol, thanks! The Taekwondo (Korean martial art) teacher story is very funny! “Every time I tell him that I made kimchi over the weekend, his face lights up because he knows he’s getting some amazing kimchi soon!!”

  308. jchong My profile page joined 7/10
    Posted July 31st, 2010 at 9:04 am | # |

    Do you have the 1-3lbs cabbage recipe? I don’t want to mess it up….;p

    • Maangchi New York City My profile page joined 8/08
      Posted July 31st, 2010 at 11:25 am | # |

      Use this recipe to calculate the amount of kimchi you want to make.
      for example, for 1 lb of cabbage,cut all ingredients to 1/10.

      • jchong My profile page joined 7/10
        Posted July 31st, 2010 at 4:08 pm | # |

        OMG, I have never made something so yummy….thank you for taking out your time to show us….

  309. pinkcolap Canada My profile page joined 7/10
    Posted July 30th, 2010 at 5:11 pm | # |

    Hi Maangchi!!!,

    can I use fermented red pepper paste to make kimchi? :) If so, are there any changes I have to make at the recipe?

    Thank you!

  310. Jeffs colorado My profile page joined 7/10
    Posted July 30th, 2010 at 1:03 am | # |

    I just made my first batch of Kimchi tonight using this recipe except for the squid. Holy cow I love this stuff fresh, lol and I’m anxious to see how it tastes with some aging.

    Thanks so much for the information and instruction.

  311. vamp357 Germany My profile page joined 7/10
    Posted July 21st, 2010 at 4:37 pm | # |

    Hello

    I made kimchi for the first time 18 Jul. I left the kimchi out over night and put my jars in the refrigerator the next morning. My kimchi is starting to ferment. However the taste is not quite there yet. Can I leave the jars out of refrigeration over night so my kimchi can ferment faster and place the jars back under refrigeration. Or is this a bad ideal. My husband loved the taste of the kimchi, but he agreed that it needed to ferment longer.

    • Maangchi New York City My profile page joined 8/08
      Posted July 23rd, 2010 at 4:12 pm | # |

      “he agreed that it needed to ferment longer” you know what you like, then ferment it longer. yes,leave the jars out of refrigerator longer.

  312. Cler My profile page joined 7/10
    Posted July 20th, 2010 at 9:07 am | # |

    Hi Maangchi,
    I’ve just registered and have a question; is it possible to substitute the Korean Raddish for Julienned Jicama and also Julienned Asian Pear? Love your website. Thanks so much for all your great recipes and for the time you take making them available.

  313. mokpochica Michigan My profile page I'm a fan! joined 1/09
    Posted July 18th, 2010 at 11:34 pm | # |

    I’ve made mak kimchi twice in 3 weeks now. Before I made it, my Korean husband told me, “Don’t make kimchi, just buy it. It’s not worthi it because it’s so much work.” (He knew because he made it himself once or twice when he first moved to the States.) Imagine his surprise when he came home after a long day of law school studies to find fresh kimchi in the refrigerator. After tasting it he said, “See–you can be a really good cook if you just try!” I think he liked it! When I made it again last night he told me that he thought we really ate the kimchi quickly this time. You should have seen him peering over my shoulder last night as I made it a second time. I think he is trying to figure out how my kimchi ended up better than his. :) I have 3 children and they all eat kimchi–even the 17 month old. Thanks maangchi. You’re wonderful!

    • Maangchi New York City My profile page joined 8/08
      Posted July 19th, 2010 at 1:04 am | # |

      What a sweet story it is! I can feel your cute personality from your post! “You should have seen him peering over my shoulder last night as I made it a second time.” I can imagine!
      Making kimchi is not that difficult, right?

      • mokpochica Michigan My profile page I'm a fan! joined 1/09
        Posted August 3rd, 2010 at 11:30 pm | # |

        It is a lot easier to make kimchi than I used to think. I made it for the 3rd time tonight and I am definitely getting faster. I’m slightly altering the recipe for our taste each time I make it too. I add more sugar and slice the radish thinly, but make thicker strips. I still haven’t added raw squid or oyster yet, but one of these days I will.

  314. carmeneffect My profile page joined 7/10
    Posted July 17th, 2010 at 11:58 am | # |

    Can i make the korean paste without a blender? Are there some ingredients I don’t definitely have to use to make kimchi(besides squid)?

    • Maangchi New York City My profile page joined 8/08
      Posted July 18th, 2010 at 11:03 am | # |

      squid is optional and leek can be replaced with green onions, but you have to use all other ingredients to make delicious kimchi.
      no blender? no problem. Use mortar and pestle!

  315. CLS singapore My profile page joined 6/10
    Posted July 13th, 2010 at 11:05 pm | # |

    why my kimchi still not sour? I make my kimchi on 7/7/2010 and i put my kimchi in the fridge except for a little bit in a small container at room temperature.

    • Maangchi New York City My profile page joined 8/08
      Posted July 15th, 2010 at 2:14 am | # |

      Is your kimchi still not fermented?
      Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. Mostly, it will take a few days to ferment your kimchi at room temperature, but If your kimchi is made very salty, it will take longer.

  316. mdpmay California My profile page joined 7/10
    Posted July 12th, 2010 at 4:18 am | # |

    I want to make a raddish kimchi is the recipe and the method of doing it are the same?

  317. kira My profile page joined 7/10
    Posted July 11th, 2010 at 6:46 pm | # |

    HELP!!! I’m in the middle of making your kimchi for the first time, and I noticed that after salting the cabbage for only one hour, my cabbage is VERY wilted. I’ve rinsed it twice so far, and it’s all just falling apart into little shreds! I don’t know what happened??! Should I go buy new cabbage and start over? Do you have any ideas why this might have happened, and is it OK to use this cabbage even though it’s so wilted and in shreds? I’m so sad!!!

    • kira My profile page joined 7/10
      Posted July 11th, 2010 at 9:28 pm | # |

      Nevermind! I love you! I don’t know why it was falling apart like that, and I’m glad I didn’t let it sit in the salt any longer, but I just used the cabbage that I had anyway. I think I chopped the cabbage a little too small, and I did have a little less than 10lbs, so maybe 1 cup was too much salt.
      Bottom line = Who cares?? This kimchi is awesome, and it hasn’t even fermented yet! And just the right amount of spice. THANK YOU SO MUCH!!! I love it!!!

  318. Ratix0 My profile page joined 7/10
    Posted July 9th, 2010 at 4:02 am | # |

    Hi Maangchi! I’m from Singapore and recently I’ve followed your recipe to make Kimchi. I can’t really find Sweet Rice Flour but I’ve found plain rice flour instead, used it and it seemed to work pretty well although it felt like I ought to add more sugar. Would it help if say, I add fruit juice(Pear or apple) from fresh fruits?

    • Ratix0 My profile page joined 7/10
      Posted July 9th, 2010 at 4:04 am | # |

      Oh wait, stupid me! I just read some comments below and someone asked a similar question. I guess I’ll just use that and stick with more sugar. I’ve got another question, I’ve got fine chilli powder instead of hot pepper flakes, would it be ok if I use that?

      • Maangchi New York City My profile page joined 8/08
        Posted July 9th, 2010 at 8:56 am | # |

        Don’t say you are stupid. You are one of my lovely readers. : )

        Check this out, plz. I found this by typing “forum kimchi chili powder” in the search box. http://www.maangchi.com/talk/topic/chili-powder-versus-red-pepper-powder-or-flakes

        sweet rice flour is glutinous rice flour. Even though the name is sweet rice flour, it has nothing to do with “sweetness” taste.

        • Ratix0 My profile page joined 7/10
          Posted July 9th, 2010 at 11:13 pm | # |

          Ah thank you! I think it should be okay… The rice flour I used kinda curdle up into porridge like thing, haha =).

          I’ve got another question… When I set it on room temperature to ferment, it gives off the really foul smell, like rotton food foul smell. I suppose thats normal right? Its suppose to smell like this while fermenting?

  319. czxqa My profile page joined 7/10
    Posted July 3rd, 2010 at 7:06 pm | # |

    Maangchi, this is absolutely wonderful! I had to leave out the Korean radish (I can’t get any here) and I left out the squid, and I couldn’t get the Korean hot pepper flakes, so I had to use a package of Hungarian hot Paprika and a teaspoon of cayenne pepper, and still this is fantastic! Wow! I love it so much fresh, I think I’m going to take your advice and refrigerate it now

    • Maangchi New York City My profile page joined 8/08
      Posted July 4th, 2010 at 12:06 am | # |

      “a package of Hungarian hot Paprika and a teaspoon of cayenne pepper” sounds interesting! As long as you love the taste, I agree to say, “Fantastic!” lol

  320. zoom My profile page joined 6/10
    Posted June 30th, 2010 at 5:24 am | # |

    Hi Maangchi :)
    I wanted to ask you if there’s a way to substitute the fish sauce with something alse because I am looking for that sauce for already 4 days in all the markets and hypermarkets and I can’t find it anywhere and the cabbage that I brought won’t stay to much to wait for the fish sauce :(.Please help me Maangchi.
    And thanks for posting so much delicious recipes.You are the best!

    • Maangchi New York City My profile page joined 8/08
      Posted June 30th, 2010 at 10:18 am | # |

      oh my! You couldn’t find fish sauce? Do you have some dried anchovies at home? Make delicious anchovy stock and use it. Or use chicken stock or beef stock. You will have to use more salt then. Good luck on your kimchi making!

  321. ngan520 My profile page joined 6/10
    Posted June 30th, 2010 at 1:42 am | # |

    how come some kimchi has this sweet taste to it? how do i make it so that it tastes a little sweet ?

  322. maj1stxc Toronto My profile page joined 6/10
    Posted June 28th, 2010 at 8:37 pm | # |

    hey maangchi!!
    I LOVEEEE yyour recipes im so excited to make kimchi:D i got a question : i only have rice flour can i use it instead of sweet rice flour??
    Thanks:D

    • Maangchi New York City My profile page joined 8/08
      Posted June 29th, 2010 at 1:19 pm | # |

      yes, you can use either rice flour or plain all purpose flour to make porridge for kimchi paste. Good luck with making good kimchi!

  323. Secretmel My profile page joined 6/10
    Posted June 28th, 2010 at 5:45 am | # |

    Hi Maangchi,

    Could substitute hot pepper paste with the hot pepper flakes? Would there be any difference? Thanks! =]

    • Maangchi New York City My profile page joined 8/08
      Posted June 28th, 2010 at 6:31 am | # |

      When you make kimchi, you have to use hot pepper flakes. Hot pepper paste has its own strong flavor, so nobody uses hot pepper paste in kimchi.

  324. shaoen01 My profile page joined 6/10
    Posted June 26th, 2010 at 12:14 pm | # |

    I didn’t have any pear and so i used apple puréed and it was perfect! Even though, i must say that this recipe would be even more challenging without your easy instructions! Thanks again!

  325. LisaL USA My profile page joined 9/09
    Posted June 24th, 2010 at 5:16 pm | # |

    Thank you SO SO much for posting up these recipes! I just got done making some kimchi, and man, it’s so good fresh!
    I did have a lot of porridge left over though. Like half of what I made.
    Can it be saved for later use? Or is it best to just throw it away?

    Here’s a photo of my kimchi
    http://img.photobucket.com/albums/v37/Shollia/kimchi.jpg

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2010 at 5:37 pm | # |

      yay yay yay! You are a spicy food lover! The kimchi looks great! I will twit twit to share it with my other readers! Leftover porridge?
      I would throw it away. Make it just right amount so that you don’t have to throw it away. Or freeze it for next use? Aigo! I don’t know! Don’t give me headache with a difficult question! lol.

  326. shaoen01 My profile page joined 6/10
    Posted June 24th, 2010 at 10:59 am | # |

    Hi Maangchi,

    If i don’t use sweet rice flour for this recipe, would it be okay? Any suggestions on what i could substitute it with? Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2010 at 5:43 pm | # |

      How about using pureed pear? It will help you protect your kimchi paste from getting too dry.

  327. azndkay San Francisco My profile page joined 6/10
    Posted June 23rd, 2010 at 10:32 pm | # |

    Hi Maangchi,

    I’ve been fairly interested in korean cooking (especially making my own kimchi) so my friend sent me to this wonderful site. I just have one quick question. I’m a diabetic, and am really afraid of using sugar. Would it be possible for me to make this without the sugar or with the use of a artificial sweetener?

    Again, I love this site and look forward to creating such wonderful dishes.

  328. kimlimtong Philippines My profile page joined 6/10
    Posted June 23rd, 2010 at 12:09 pm | # |

    hi Maangchi,

    i’ve been following your site for the past 6 months already. i tried making jap chae and beef stew and it turned out really good.
    my family is a fan of kimchi, so i decided to check out your site and saw this recipe. i have a question, i live in the Philippines and the weather is really hot. how long should i leave the kimchi mixture outside of the refrigerator?

    thank you and more power!

  329. missjaay Singapore My profile page joined 6/10
    Posted June 23rd, 2010 at 3:59 am | # |

    Hi Maangchi! I’ve just posted my picture of Mak Kimchi on Flickr :) It is a 2-week old kimchi, and there isn’t much left because it was popular with my parents and my boyfriend (who said it tasted exactly like the kimchi he had in Korea when he holiday-ed there! YAY!).

    So, 2 weeks ago when I made Mak Kimchi, I met with a few problems..

    1. Was I supposed to soak the cabbage in salt water, or to scatter salt on the cabbage pieces? I did the former, and it was really nice to eat on its own! :D The stems remained quite hard even after 1 week of fermentation (well, I’d like to think they are crunchy actually :P ) My parents didn’t like it. But when the stems softened by week 2, they were loving it!

    2. Because I downsized the recipe a lot, the porridge I made became quite hard quickly. Used more water to thin it out, and worked even faster to make the kimchi paste. Was worried the porridge has been made wrongly, but it seemed thick enough to hold the paste togeter..

    3. The kimchi tastes fairly sour now, and as much as I love it, I can’t eat much of it. How can I correct this? Should I drain the ever-growing kimchi juice from the container?

    P.S. Wish I was in NY now, because I would love to take part in the Kimchi Contest you are organising!

  330. ahmed My profile page joined 2/10
    Posted June 21st, 2010 at 4:48 am | # |

    Hi Maangchi,

    I tried making Kimchi following your recipe, doin the porridge. In the end, the kimchi came out to pasty / thick. Should i add more water when making the kimchi paste or use more cabbage? Also, after I make the kimchi, should i leave it to ferment for a couple of days or automatically move it to the fridge. I read your recipes but you use both methods.

    Thank you and looking forward to your response.

    • Maangchi New York City My profile page joined 8/08
      Posted June 21st, 2010 at 9:53 am | # |

      Use more water when you make porridge if you like to make thinner kimchi paste. Did you add radish strips to the paste? Adding radish strips will help your kimchi paste thinner, too.

      “I read your recipes but you use both methods”
      It depends on you. If you like to ferment your kimchi faster, keep it outside of the refrigerator for a couple of days. When it starts fermenting, transfer it to the refrigerator. If you like fresh kimchi, put your kimchi right after making.

  331. lindsey.kim My profile page joined 6/10
    Posted June 20th, 2010 at 1:46 am | # |

    Maangchi, I just got done making the kimchi (I literally just put the kimchi in my fridge) and all I have to say is THANK YOU!!! This is EXACTLY what I was looking for! I threw out the other kimchi I made last week because it isn’t even worthy enough to be in the same fridge. Thank you again for this website…I am so excited to learn how to cook the foods I grew up eating and also to pass it on to my two little girls. Thank you, thank you, thank you!!

  332. racelski Quezon City, Philippines My profile page joined 6/10
    Posted June 19th, 2010 at 6:50 am | # |

    hi! ^^ I already made the this kimchi recipe. I love the taste of the kimchi! Two thumbs up. ^^ My family and co-workers love it too! thank you for sharing this wonderful recipe ^^

  333. lindsey.kim My profile page joined 6/10
    Posted June 19th, 2010 at 1:04 am | # |