Comments on: Kimchi and Kaktugi

By: Maangchi

Maangchi — Wed, 18 Jan 2012 12:04:29 +0000

I always use fresh dried anchovies, so I don’t know the answer. You should leave your question on the forum. http://www.maangchi.com/talk/forum/general-discussion

By: Atien Lu

Atien Lu — Wed, 18 Jan 2012 09:13:30 +0000

Hi Maangchi…
i don’t like fish sauce smelt, could you find me another ingredient to replace fish sauce?
If i change the anchovy to anchovy powder, how much the measurement that i should do?
i buy the anchovy powder @ Mu Gung Hwa indonesia.
And my last question … i see ur recipe is using kelp sometimes. but it’s hard to find kelp here.. what can i use to replace the kelp? thx

By: Maangchi

Maangchi — Sun, 11 Dec 2011 09:43:26 +0000

“. leave the kimchi outside for a couple of days, or is it optional?” Yes, it’s optional. I love fresh kimchi, so I usually keep it in the fridge right after making. Check this out, please. http://www.maangchi.com/talk/topic/kimchi-fermentation

By: nammie

nammie — Sat, 10 Dec 2011 15:51:06 +0000

Hello Maangchi. (:
I just want to ask:
Do you have to have to leave the kimchi outside for a couple of days, or is it optional?
Because in the video, you say that if people like the sour taste, they should leave it out for a couple of days.

By: Maangchi

Maangchi — Tue, 06 Dec 2011 05:56:05 +0000

oh it sounds like you meant ojingeojeot (salted fermented squid). http://www.maangchi.com/recipe/ojingeojeot

By: cheegi

cheegi — Sun, 04 Dec 2011 13:27:42 +0000

Halo Maangchi, many thanks for sharing lovely recipes with us!! I love korean food very much & tried many recipes which all failed…until by chance read your website which have loads of easy recipes. Now kimchi has been a “must” item on our table everyday!!

I am writing to check if you may share us the receipe of “Squid Kimchi”? Now I can only buy little can in supermarket whcih is soo expensive, so I woud love to learn how to make it. Are they made by fresh or dried kimchi? Would love to hear from you, many thanks!!

By: weirdingway

weirdingway — Sun, 27 Nov 2011 18:47:34 +0000

Sugar is important for the fermenting process so some kind of sugar is necessary. I havn’t tried Maangchi’s recipe yet, but the one that I have done uses a blend of Asian pears and sugar in the pepper mix. I have also seen other recipes using different types of fruit. If you don’t want to use sugar, I would say use two asian pears.

By: Maangchi

Maangchi — Mon, 21 Nov 2011 11:53:25 +0000

Thank you for sharing your kimchi story with us! I’m so proud of you, too! You are not alone among the people that make kimchi with my recipe and sell. During my Gapshida tour, I met some people who have been selling their homemade kimchi! awesome news!

By: Isabel

Isabel — Mon, 21 Nov 2011 11:17:37 +0000

Hi Maanghi,

It’s been along time since I wrote something on your website. Today, I just wanted to thank you for the knowledge I got from you on how to make kimchi. I am so proud to let you know that I am now making kimchi for my friends and officemates. I never realized how many people like to eat kimchi until I brought what I have made to my workplace. One day, one of my officemates told me that I should make kimchi for them and that they will buy some. And, I said, “ok!”

Last week, the company where I work had an activity and one of them is a livelihood project. I was tasked to demonstrate on how to make kimchi. Many people were interested on how to make kimchi and make a livelihood from it because kimchi in our place is so expensive. If you were to sell it you can make a profit for as high as 100%.

I am now planning to make kimchi on a commercial scale.

Thank you so much, Maangchi for that knowledge I got from you.

By: mase

mase — Sat, 12 Nov 2011 00:51:08 +0000

Hi Maangchi,
I am crazy over garlic and spring onions. I was wondering, can I make kimchi with raw garlic? If so what are the complimentary veggies that I can combine with the garlic – spring onions, radish, carrots ? Thnx.
Have a nice weekend to you and family.