Recipes

Napa cabbage kimchi and radish kimchi

Baechu-kimchi, kkakdugi 배추김치, 깍두기

Kimchi is a staple of Korean life and many Koreans include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many regional ingredients.

Today I will show you how to make a traditional-style kimchi with oysters, and we’ll also make radish kimchi (“kkakdugi”) with the same kimchi paste, which saves us from having to make these two kinds of kimchi separately. This is how I make kimchi and kkaktugi, because I need both in my house, but you might be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time, or in my kakdugi recipe if you want to make only kakdugi. If you don’t like oysters, you can leave them out.

Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (kimchi-jjigae) out of older kimchi.

Ingredients:

  • 2 large size napa cabbages (about 8 pounds: 3.6 kg) and 2 Korean radishes (about 4-5 pounds: 2 kg)
  • 1½ cup of kosher salt
  •  ½ cup  sweet rice flour, ¼ cup sugar, water
  • 4 cups of hot pepper flakes
  • 1 cup fish sauce,
  • 1 medium sized onion, minced (about 1 cup)
  • 1 cup of  fresh garlic, minced
  • 1 tbs minced ginger
  • 7 stalks of green onions, chopped diagonally
  • 2 cups worth Buchu (Asian chives), chopped,
  • 2 cups of matchstick-cut radish
  • fresh oysters (optional)

Directions:

  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
    *tip: the stems should get more salt than the leaves
  3. Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of salt. Then set these aside, too.
  4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
  5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
    *the total salting process will take 4 hours
  6. Rinse the salted cabbage and radish with cold water 3 times.

kimchi_salting

Making Kimchi paste:

Make porridge

  1. Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
  2. When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
  4. Add  fish sauce, hot pepper flakes, crushed garlic, ginger, and onion
    *tip: it’s much easier to use a food processor.
  5. Add green onions, Asian chives, and radish.
  6. Add  2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
  7. Mix all ingredients well.

Are you ready to spread our paste on the leaves and make your kaktugi?

* I recommend you wear rubber gloves so that you don’t irritate your skin.

  1. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
  2. Put it into an air- tight sealed plastic container or glass jar.
  3. Mix your leftover paste with your radish cubes to make kkakdugi.
    kimchi

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

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:

1,115 Comments:

  1. juls Montgomery TX My profile page joined 10/14
    Posted November 2nd, 2014 at 7:22 pm | # |

    Thank you for a user friendly site. I wanted an Onggi pot and your site suggested Super H market in Houston. I live about an hour outside of the city. Love that store!
    Lots of Koreans in the store very friendly, clean and super stocked. They have #3, #10 and #5 Onggi earthenware pots in stock. I will be making Kimchi very soon as the weather is turning cool finally. Thank you again and i will tell you how it turns out, hopefully won’t have to buy store bought Kimchi in a jar anymore. PS went to the 99 Ranch store since they are about a block apart it was very nice too, but the Super H will see me again.

  2. ArinDCD Colorado My profile page joined 4/14
    Posted April 3rd, 2014 at 8:15 pm | # |

    After I’ve made the kimchi, is it ok to cut it up and put it into pint sized mason jars to ferment or do I need to let it ferment whole before cutting up and jarring?

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2014 at 5:35 am | # |

      ” is it ok to cut it up and put it into pint sized mason jars to ferment..” yes, it’s ok.

  3. Dreamtrekker Pennsylvania My profile page joined 3/14
    Posted March 18th, 2014 at 12:15 pm | # |

    Made this yesterday and now waiting, impatiently! Can’t wait to try your stews and pancakes.

  4. byron182 Philippines My profile page joined 3/14
    Posted March 13th, 2014 at 1:22 pm | # |

    Hi Maangchi

    I made three batches of Kimchi from your recipe and it turned out fine. But On the fourth batch it turned out slimy and gross. The cabbages where still crunchy but it has a slimy coating. I can’t seem to figure out what happened. What is the cause of this? and what are the key steps insuring that this doesn’t happen. Thanks again

    • Maangchi New York City My profile page joined 8/08
      Posted March 15th, 2014 at 12:00 pm | # |

      There could be a few reasons. First, use fresh good quality napa cabbage. Second, be sure to salt the cabbage evenly. If cabbage doesn’t salt enough, the kimchi may go bad instead of fermenting. Third, after salting and rinsing the cabbage, be sure to drain it well. Good luck!

      • byron182 Philippines My profile page joined 3/14
        Posted March 16th, 2014 at 1:30 am | # |

        I just finished my latest batch yesterday and this is what I did. I chopped the cabbages into bite sized pieces. Then I used the wet method and added more salt than I was comfortable with about 1:10 salt/water ratio for 5 hours. I also added a tablespoon of vinegar to the paste because I forgot to keep my good kimchi juice for the starter culture. Then I placed the kimchi in an old unused fridge for a day to ferment. I just tasted it and it was fine. Thanks for the tip about the salt.

  5. bondperry florida My profile page joined 3/14
    Posted March 4th, 2014 at 9:53 am | # |

    Hello,
    I am 73 years old and my partner is 65. He is Japanese and calls Kimchi “kamuchi”; we both love it. The supermarket carries a brand that gets us by…but it isn’t very good. The Asian market has a brand they get from Brooklyn, that is really delicious….good flavor and fermenting. The local Asian market makes their own…but it is much too mild and fresh for our taste.

    I want to try your recipe and technique. I have the ingredients on hand EXCEPT, I bought a pound bag of Shin Sun MI Korean Red Pepper Coarse Powder (not flakes)….this is a lot of red pepper powder…..can I substitute it for the flakes? Can I use the fresh Packaged oysters from the seafood counter, can I use chives or green onion instead of the Asian chives…..I haven’t seen them locally.

    Thank you for your help

    • Maangchi New York City My profile page joined 8/08
      Posted March 4th, 2014 at 10:57 am | # |

      Yes, you can use it. “Red pepper coarse powder” sounds like it’s hot pepper flakes.

      “Can I use the fresh Packaged oysters from the seafood counter” yes, it’s even better.
      “Can I use chives or green onion instead of the Asian chives” yes, you can.

      Good luck with making good kimchi!

  6. Toto Bonn, Germany My profile page joined 6/10
    Posted December 29th, 2013 at 12:42 pm | # |

    Dear Maangchi,
    after making Kimchi for 3 years now I just had a question: I saw some recipes where they didn’t salten the cabbage directly but putting it into a brine for 3 hours or so. Is there a difference in taste or consistency or is it just the same? Is there actually any difference in the end product at all?
    Thank you, Toto

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2013 at 9:53 am | # |

      You can use the both ways when you salt your cabbage. For me, this method is much simpler and save some salt, too.

  7. Gobi Singapore My profile page joined 12/13
    Posted December 8th, 2013 at 4:21 am | # |

    Dear Maangchi,

    I was surfing around for kimchi recipe, found your website and tried making using your recipe today. Mine tasted a little too sweet but not too bad for someone who had never went to Korea or had never ever made kimchi before~

    It was also a breeze using your recipe and watching your video. Thank you for your wonderful recipe and video! Looking forward to try out your other recipes!

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2013 at 8:56 am | # |

      Amazing! You had never tasted kimchi but you made your first kimchi only following my recipe! Awesome! If it is too sweet for you, skip sugar in your next batch of kimchi. Cheers! : )

  8. LIYA Almaty, Kazakhstan My profile page joined 8/13
    Posted August 21st, 2013 at 2:52 am | # |

    Maangchi, you are the best of the best!
    Thank you for your great work and great site!
    It is really very helpful for Koreans born abroad to refresh our memories about our real cuisine.
    :-)

    • Maangchi New York City My profile page joined 8/08
      Posted December 5th, 2013 at 5:50 pm | # |

      Awesome! You are living in Kazakhstan? Can you find Korean cooking ingredients easily in your area?

  9. Two Beers Germany My profile page joined 8/13
    Posted August 18th, 2013 at 5:52 pm | # |

    Hello.

    Thanks for saring your recipes with everyone. i´ve been using quite a few of them recently and i love flavours. two days ago i´ve been making a big amout of kimchi following your recipe and i used crushed red peppers from vietnam which i found in a local asia shop. unfortunatelly it turned out to be so hot that its hardly edible. i just had a little amount of it just to try and about half a minute later i started breaking out in sweat. my mouth was burning so bad, even some yoghurt didn´t help. i like to eat hot usually, but this is really bad. it took me 8 hours to make the kimchi and now i´m afraid that all the work was for nothing.

  10. StrawberryAngelic Texas My profile page joined 8/13
    Posted July 31st, 2013 at 11:34 pm | # |

    i , made this but one of my friends said i needed to add vinigar to it,is this true? it turned out way salty

    • lmhjgsfever Hungary My profile page joined 1/12
      Posted August 18th, 2013 at 8:17 am | # |

      vinegar is not needed. it will ferment later on by itself no vingear required. vinegar is for making sauerkraut

      • glacierkn WI, US My profile page joined 9/10
        Posted December 4th, 2013 at 9:37 am | # |

        Actually, vinegar is used to make instant pickled foods. Sauerkraut is fermented like kimchi and it doesn’t need vinegar.

  11. Endang Jakarta My profile page joined 6/13
    Posted June 7th, 2013 at 8:59 pm | # |

    Hi Maangchi, your kimchi is become my favorite kimchi recipe at home. Simple and very easy to get the ingredients. I made it several times in a bunch and kept in the fridge for months ^_^. But I still failed to make kimchi pancake, maybe my kimchi is too sour. I posted my kimchi using your recipe in my blog and many readers tried it. The problem is we found it’s difficult to get Korean chilli flakes so we tried the local one and it turned soooo hot! Sometimes they tried the fresh chilli also hahaha. Thank you for the fantastic recipe!

    • Maangchi New York City My profile page joined 8/08
      Posted June 9th, 2013 at 6:07 am | # |

      Korean hot pepper flakes are sold in Korean grocery stores. Check out a list of Korean grocery stores in Indonesia please.
      http://www.maangchi.com/shopping/indonesia

    • Cutemom Indonesia My profile page joined 3/13
      Posted March 17th, 2014 at 1:38 pm | # |

      Endang, bias beli bubuk cabe Korea di Mu gung hwa atau kalau mau pakai cabe lokal, pakai bubuk cabe besar atau keriting. Jangan pakai bubuk cabe rawit.

      Sorry Maangchi ssi I reply in bahasa for you.

  12. EnricM Hilversum, the Netherlands My profile page joined 6/13
    Posted June 2nd, 2013 at 5:25 pm | # |

    Hi Maangchi,

    In Daegu I got a different recipe, it didn’t involve any oyster sauce and daikon. I’m anyway vegetarian so that I will leave it out.

    I will in any case try this method as mine results a little bit too watery (but great in taste!). I will use seaweed for the “fishy” taste.

    Ah, and thanks for the Gaji Namul recipe, my wife loves it!

  13. KimchiandBasil.com Amsterdam My profile page joined 9/12
    Posted May 26th, 2013 at 5:44 am | # |

    Hi Maangchi,

    I tried your recipe some time ago and it was delicious! After some experiments I came up with a bit different recipe, by adding pears and using chinese cabbages. I tried both eating it fresh or fermented and I was quite happy with the results!
    Let me know what do you think:
    Kimchi on Kimchiandbasil.com

  14. jpjwarren1 Manchester, Britain My profile page joined 4/13
    Posted April 4th, 2013 at 1:29 pm | # |

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

    • EnricM Hilversum, the Netherlands My profile page joined 6/13
      Posted June 2nd, 2013 at 5:22 pm | # |

      We call them “Chinese Cabbage” here in Holland (in Dutch, of course). It’s easy to find.
      Red radish you say? Hmm, have to try this.

  15. hellokitty08 My profile page joined 5/10
    Posted March 8th, 2013 at 5:06 pm | # |

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

  16. Jennifer My profile page joined 9/08
    Posted February 26th, 2013 at 6:33 pm | # |

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

  17. hellokitty08 My profile page joined 5/10
    Posted February 20th, 2013 at 7:58 pm | # |

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

  18. sazji Istanbul, Turkey My profile page joined 1/13
    Posted January 11th, 2013 at 7:45 pm | # |

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

  19. Greg J. Michigan, USA My profile page joined 1/13
    Posted January 9th, 2013 at 6:48 pm | # |

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

  20. RI_guy United States My profile page joined 1/13
    Posted January 5th, 2013 at 5:28 pm | # |

    Hi Maangchi-
    I made this ‘original’ style batch some weeks ago. I captured the process at least in photos because I have a few friends also interested…and I wanted to impress my sister-in-law, who is Korean and makes the best I’ve ever tasted :)

    Here’s the link to that first effort:

    Since then, I’ve also made two batches of Oisobagi kimchi (although I just cut into cubes both times), a jjigae and continuing the experience this weekend with another batch (but chopping up the cabbage before hand) and kakdugi (going to mix both lo bok and daikon).

    Cheers-
    Steve

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2013 at 9:26 am | # |

      omg, your step by step photos are very detailed so that anyone can make kimchi by following them. Great job!

  21. lrama Malaysia, Sabah My profile page joined 12/12
    Posted December 22nd, 2012 at 10:45 pm | # |

    Hi.. i m staying at Sabah, Malaysia… this gonna be my 1st try making kimchi..but yesterday when i am going to market i can only find Japanese Radish instead of Korean Radish , Long Cabbage instead Napa Cabbage and cili powder instead of hot papper flakes..

    Can i still’s make kimchi with the ingredient i found? Pls advise.. Thank you

  22. amelia93 Malaysia My profile page joined 12/12
    Posted December 13th, 2012 at 5:37 am | # |

    Hey! Im wondering if i can use chinese radish instead of korean radish? It is because I couldn’t find korean radish in my area. this is how chinese radish looks like. =D

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2012 at 1:41 pm | # |

      “Im wondering if i can use chinese radish instead of korean radish?” Yes, you can. Happy cooking!

  23. Simi11 New England My profile page joined 11/12
    Posted November 11th, 2012 at 11:26 pm | # |

    Annyeonghaseyo Maangchi, I will be making your Kimchi recipe for the 2nd time, last time it was too spicy for me so I have to watch when I make the pepper paste. I fell in love with Kimchi since watching Korean Dramas, there is even one that is specifically about different kinds of kimchi and the harmony of food. I use kimchi if I don’t feel like cooking lenghty menus, like some mentioned it over fried eggs, topping salads and of course in soup like ramen, that is actually my favorite way to eat kimchi. I make a batch with cabbage and the daikon radish in one. Kamsahamnida for posting this recipe, I will checkout the other recipes as well. Be well, Simi :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2012 at 1:44 pm | # |

      Simi, yeah you can make so many different kinds of dishes with kimchi. As long as you have kimchi in the fridge, you won’t be hungry. : )

  24. Rothrock Portland, Oregon My profile page joined 11/12
    Posted November 10th, 2012 at 9:05 pm | # |

    Thanks for the video and recipe. Made a big batch of kimchi and kaktugi. Ate some of it fresh and it tasted great. Can’t wait to get it a little fermented and see how it is then.

  25. ianferrero Indonesia My profile page joined 11/12
    Posted November 8th, 2012 at 8:54 pm | # |

    Hi Ms. Maangchi!
    I had lived in Korea for one year and I love lots of Korean food and of course including Kimchi. Recently I miss Kimchi badly. So I found your recipe. It looks great! I can’t wait to try it!!!
    But before I started, there is one question. I heard that apple and pear is also very important in Kimchi making. Is that true? And could we use apple and pear instead of sugar?
    Thanks a lot!!!:)

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2012 at 10:32 am | # |

      I don’t recommend using apple or pear but if you really want to use them, boil the puree and cool down and combine with hot pepper flakes, garlic, … You don’t have to make sweet rice porridge this way.

      I once made my kimchi with pureed apple for the same reason that you said. I didn’t use sugar, but the kimchi didn’t turn out good. The cabbage and the kimchi paste didn’t mix well and the color turned to a little blue. Ever since then, I never use crushed apple or pear.

  26. Rosemary4 Sanford fl My profile page joined 9/12
    Posted September 25th, 2012 at 9:01 pm | # |

    Hi I am deaf mom. I have two children and husband. Kimchi is great meal of all I ever taste in my life since I watched movies called “Kimchi Battle” it very good. I was wonder what so special about Kimchi So I went in to research and found your website you cook everything Korean foods. Once I join I watched of your video how to make kimchi or easy, it look good I love spicy! So I started to made it even tho I never taste it first before make but didn’t matter I tried your recipe it turn out great and I love it. now I understand what kimchi is all about! Thank you for all your hard work I know it not simple but a lot of work but taste turn out in heaven. So now I look through out all your website all Korea food but one thing how about Korean army base soup i am look for? Can you make one Korean army base soup recipe? I am look forward to this! Thank you! Your fan, Rosemary Larson

    • Maangchi New York City My profile page joined 8/08
      Posted September 25th, 2012 at 10:53 pm | # |

      Dear Rosemary,
      you are awesome! I can feel your passion for life, cooking, and learning something new everyday. I’m very happy to hear that your first kimchi making turned out great. You didn’t know what the kimchi was supposed to taste like! I think you will be getting into Korean cooking for a while. : )
      Sure budaejjigae (Army base soup) will be posted on my website someday.

  27. Kristopher Ruzicka Prague, CZ My profile page joined 12/11
    Posted September 12th, 2012 at 5:01 pm | # |

    Hi Maangchi,
    Thanks for the recipe. I want to make my Kimchi in onggi jars, but I’m not sure if the cost / effort is worth it. What do you think?

    • Maangchi New York City My profile page joined 8/08
      Posted September 14th, 2012 at 4:34 pm | # |

      Check this out if you haven’t read about my experiment. http://www.maangchi.com/blog/kimchi-tasting
      I didn’t see much of a difference in the taste between the kimchi stored in an onggi (earthenware pot) and glass or kimchi stored in a plastic container. It’s up to you. Some friends of mine said the kimchi stored in an onggi is much better though

  28. quietpatches Home My profile page joined 8/12
    Posted August 17th, 2012 at 9:44 pm | # |

    Hi, I am attempting to make kimchi as I fell in love with them when I lived in Korea.
    I am wondering if you use the apple and pear in your recipe? Does it make a difference?

    • Kim Yunmi United States My profile page joined 7/12
      Posted August 26th, 2012 at 9:54 pm | # |

      She used sugar instead. Apple and Pear Juice are considered “Upper class” Kimchi. Pear Juice is less sweet than apple juice, and most of the time the *fruit* rather than the juice is used. The extra sugar softens the edge of the natural vinegar flavor from fermentation, but isn’t necessary.

  29. AMYC98 Malaysia My profile page joined 8/12
    Posted August 16th, 2012 at 5:00 pm | # |

    Hello Maangchi,

    I’ve a question to ask you. What’s the purpose of making porridge to make kimchi? When I’m adding pear juice to make kimchi will I still need to make the porridge or to skip the step?

    • Kim Yunmi United States My profile page joined 7/12
      Posted August 26th, 2012 at 9:58 pm | # |

      The porridge helps the pepper, and other items to stick to the cabbage. If you are using pear juice instead, (which may be too sweet if you add that much of it), you still need the porridge.

      Personally, I’d use an Asian Pear, and use the actual pear, sliced up, in place of the sugar. I’ve done that before.

      If you like stronger and more vinegary kimchi, you can leave out the sugar. Many recipes for kimchi have no sugar added. (Especially the traditional “peasant” varieties.)

  30. tygertyger Narnia My profile page joined 7/12
    Posted July 14th, 2012 at 1:39 am | # |

    Hi, Maangchi.
    First of all, I want to thank you for the recipe. It tastes really good ^^
    I’ve made kimchi few times, but I never left it fermented too long (6 to 8 hours on top), but yesterday I decided to ferment it for almost 24 hours, and it got too sour for my taste. Do you have any idea how to make it less sour? Thanks, anyway.

    • Kim Yunmi United States My profile page joined 7/12
      Posted August 26th, 2012 at 10:05 pm | # |

      You can’t undo fermentation, but it *can* be made into Kimchi Chigae.

      I take it you used a regular plastic as a container in summer? There are special plastic containers designed for kimchi which could make your kimchi taste better and ferment more evenly. Some of the untasty gasses are released that way and it ferments slower, but tastes better. If you are serious about your kimchi you might want to invest in that.

      If you are super serious, you can hunt down onggi jars, which make for the best kimchi. The kimchi may take a week to ferment properly, but the fermentation from an onggi jar releases all of the bad tasting gases with little fuss and very little chance of molding. You can google onggi jars to see what they look like. They are the best fermentation jars in the world since it is over 3,000 years of refining to make it best suited for the task.

    • mauserati My profile page joined 6/10
      Posted September 24th, 2012 at 12:03 am | # |

      Hi tyger,
      Yunmi is correct that you can’t undo the fermentation but here are some suggestions for using strong kimchi:
      1. Rinse off the sauce. Maybe that sounds simplistic, but heck, it’s your food, do what you want to make it taste good to you. :)
      2. Use the strong kimchi in dishes where it’s fried, like kimchi fried rice or kimchi pancakes. This works in two ways: you have to squeeze out the juice/sauce to keep the end result from being soggy, and frying the kimchi changes the flavor – much milder in my opinion.
      3. Make soup, because the water and other ingredients will dilute the kimchi’s powerful taste. Again, cooking does change the flavor.

      Sorry for the late reply, but I hope this helps, if the situation arises in the future.
      Have fun.

  31. Rlau1980 Berkeley, ca My profile page joined 7/12
    Posted July 11th, 2012 at 2:20 am | # |

    Hi Maangchi,
    For some reason my kimchi came out quite a bit too spicy and salty/fishy. Do you have any suggestions for how to mellow out the flavor? Thanks

    • Kim Yunmi United States My profile page joined 7/12
      Posted August 26th, 2012 at 10:11 pm | # |

      You might want to try northern style Kimchi which uses dried shrimp instead of oysters. You kind of have to make a “shrimp sauce.” That means boiling the dried shrimp, and then straining (keeping the water) letting it reduce down until it’s the proper color and then use that instead. Shrimp will taste less strong. Most imported kimchi uses this recipe (in imitation of Seoul Summer Style)

      Oysters make it smell strong. Also, squid can do that too. Also, reduce the fish sauce.

  32. sohapilee Pilipinas My profile page joined 11/11
    Posted July 6th, 2012 at 8:55 am | # |

    Hi Maangchi!
    I love Kimchi~! There’s a restaurant within my city that makes the best kimchi. It really tastes more delicious than any other kimchi I’ve tried everywhere else.

    Uh…so I’m about to makemy own kimchi…can I substitute anchovies (dried) instead of theoysters?I can’t eat oysters. I know you said I can leave them out…but, can I use dried anchovies instead?

    Thanks!

  33. hihello Boston-Tokyo My profile page joined 6/12
    Posted June 24th, 2012 at 12:26 am | # |

    my market ran out of Buchu, and I forgot the green onions, will my Kimchi still come out good..i hope so -_-

  34. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted May 5th, 2012 at 11:39 am | # |

    Hai Maangchi,
    Just now, I finish my kimchi n kakdugi, but I dont have hot pepper flakes, so I use dried hot pepper and boil it and blend it (I put some water when I blend it, if not, then it will be so hard to blend). then after I mix it all, my porridge become watery, not thick like yours, is it will be alright? well, I just use it, and I taste it, it’s still taste delicious. just worried that it wont taste like yours….hahaha…… thank you so much for your great recipes, for your information, this is my second homemade kimchi that used your recipes, since 2009…. first made, I use red pepper powder?????, rice powder?????, and not fermented it outside the refrigerator…. but the taste still okey…. hehehe….

    • Maangchi New York City My profile page joined 8/08
      Posted May 7th, 2012 at 11:44 am | # |

      ” I use dried hot pepper and boil it and blend it ” interesting!
      Next time if you make it again, soak dried hot peppers in cold water for a few hours and grind. And add less porridge to make your kimchi paste thicker.

      • ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
        Posted May 13th, 2012 at 8:03 am | # |

        Dear Maangchi,
        Thank you so much for your advise…. I’ll use this method when I run out of my hot pepper flakes…. hehehe…. by the way, Maangchi, I really like your website, your recipes, the way you cook on youtube…. it’s really fun to watch you cook… I hope you’ll succeed in whatever you do….

  35. ina78 Jerteh, Terengganu, Malaysia My profile page I'm a fan! joined 4/09
    Posted April 27th, 2012 at 10:16 pm | # |

    Hai Maangchi…..
    If I want to replace the oysters with hairtail fish, do I need to fermented the fish with salt first? or just put it like that… which is better, I put with the bone or without bone….? and one more question pleaseee…. If I want to put salted shrimp, do I have to reduce the fish sauce? and how much do I have to reduce it? and how much do I have to add the salted shrimp…? sorry to bother you with so many question….hehehe….
    love you Maangchi….

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:09 pm | # |

      Most fish sauce replaces the need for shrimp. The added oyster is a Kyeongsang thing.

      Either it is (by region) dried shrimp (north–shrimp from June), Mussels/clams (Jeolla), Oysters (Kyeongsang/Jeju). Or dried anchovies in general. The fish adds salt and protein which aids in the fermenting process. (Also helps in preservation)

      If you want to do it vegan, barley paste is sometimes used in Monasteries as a substitute.

      Not familiar with the taste of hairtail fish. Most of the substitutes I list are salty by nature…

  36. Food_Add Singapore My profile page joined 11/11
    Posted March 27th, 2012 at 6:41 am | # |

    I love your recipe and it was perfect the last time i made it but this time it turned out too salty!!! I put too much salt when soaking… Are there any recipes where I can use the kimchi that will make it not as salty???

  37. hoaihoang92 New York My profile page joined 2/12
    Posted February 24th, 2012 at 6:52 pm | # |

    How long we can use the kimchi? 2 or 3months?

  38. seoulgirl Seoul My profile page joined 2/12
    Posted February 22nd, 2012 at 3:27 am | # |

    Hi Maangchi! Your site is amazing! I am going to make kimchi this week for my boyfriend who is from 경상도 (Busan). We both love really delicious sour kimchi from his hometown. I heard you are from the south too so I wanted to ask you if you have any tips on how to make this recipe more like original 경상도 style. Thanks for your help!

  39. MadChef California My profile page joined 2/12
    Posted February 21st, 2012 at 6:18 pm | # |

    Fantastic recipe and video. I have been contemplating making my own kimchi for a long time as I’ve never been able to find a store brand that satisfies and my favorite local korean restaurant closed recently.

    I have one question… I always have thai sweet/glutinous rice on hand for making sticky rice. Can I grind this myself to use for the sweet rice flour? Or, is the korean sweet rice flour different from southeast asian sweet rice?

    • Maangchi New York City My profile page joined 8/08
      Posted February 22nd, 2012 at 9:21 am | # |

      “Can I grind this myself to use for the sweet rice flour?” Yes, soak them for about 2 hours and then drain and grind.

  40. Atien Lu Indonesia My profile page joined 8/11
    Posted January 18th, 2012 at 4:13 am | # |

    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

  41. nammie Danmark My profile page joined 12/11
    Posted December 10th, 2011 at 10:51 am | # |

    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.

  42. cheegi Hong Kong My profile page joined 12/11
    Posted December 4th, 2011 at 8:27 am | # |

    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!!

  43. Isabel Philippines My profile page joined 2/10
    Posted November 21st, 2011 at 6:17 am | # |

    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.

    • Maangchi New York City My profile page joined 8/08
      Posted November 21st, 2011 at 6:53 am | # |

      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!

  44. mase kul My profile page joined 12/10
    Posted November 11th, 2011 at 7:51 pm | # |

    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.

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:15 pm | # |

      There are panchan with raw garlic.

      Take some rice vinegar, put in a little sugar and then dissolve the sugar, pour over raw garlic and let ferment. Makes for a delicious panchan. (Don’t be surprised when the garlic turns blue…. it’s perfectly fine to eat).

  45. goldfish524 California My profile page joined 11/11
    Posted November 8th, 2011 at 6:54 pm | # |

    Thanks so much for the recipe. I LOVE your blog as much as I love Korean food :)

    I have some questions though. I didn’t leave the kimchi and raddish soaking for a total of 4 hours like you said to because I was afraid it would turn out too salty. I soaked them for only about 2 and a half hours (i also did turn them like you said) and the kimchi turned out well, but the raddish was really salty. Any guess what happened?

    And why is it that the kimchi didn’t turn out salty, was it because the liquid drained out?

    • Maangchi New York City My profile page joined 8/08
      Posted November 9th, 2011 at 7:11 am | # |

      Check out my explanation about this kimchi in my easy kimchi recipe. “…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…” http://www.maangchi.com/recipe/easy-kimchi

  46. Artiom Vilnius, Lithuania My profile page joined 10/11
    Posted October 26th, 2011 at 5:44 am | # |

    Dear Maangchi,
    I’m from Lithuania and found out that there is not hot pepper flakes (korean i mean) offer on our market at all :) the only available item is fermented chilli paste. Can i use paste for making kimchi better to continue my searches for hot pepper flakes?
    Before i have used some hot pepper flakes bought from Turkish store, nothing special and not spicy enough :)
    What makes Gochugaru so special , compare to others hot pepper flakes?

  47. jubies33 arizona My profile page joined 6/11
    Posted October 23rd, 2011 at 1:54 pm | # |

    I love your recipes! thanks so much for posting them. Can I leave out the sugar or substitute it with something else?

    • weirdingway San Diego, CA My profile page joined 11/11
      Posted November 27th, 2011 at 1:47 pm | # |

      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.

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:17 pm | # |

      I’ve made kimchi just fine without sugar. The cabbage has natural sugars in it. Many native recipes leave out sugar entirely.

      The protein is more important to the fermentation than the sugar is.

  48. Nephry Germany My profile page joined 1/11
    Posted September 21st, 2011 at 2:58 pm | # |

    Hey Maangchi! :)
    I’ve got a question: For quite a while now I’ve been thinking about making kimchi from fresh spinach but I don’t know whether I should use the normal recipe for kimchi or alter it in some way. Also I don’t know if it will taste good, I don’t to waste a whole bag of spinach. :(
    Do you have any suggestions or experiences? I’d appreciate your opinion ver much!! :)

    Thank you in advance! :)

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:20 pm | # |

      Reduce the amount of salt or don’t salt it–in general spinach won’t hold up that well to the whole pickling process. I’d also consider not using the bagged spinach, where they pre wash it, but take the trouble of washing it yourself because the stems will taste better in the pickling process.

      Usually things with thick walls and thick lining make for better pickling (radish, cabbage, nappa, bok choi, cucumber, for example.)… so this probably would be better as a mak kimchi where you eat it same day…

  49. Spanky Prague, Czech Republic My profile page joined 1/10
    Posted September 21st, 2011 at 3:19 am | # |

    Hello Maangchi, I’ve been making your kimchi with a great success for a while and cooking lovely soups and pancakes from it as well, but lately my kimchi tastes too salty. Before the saltiness would go away quickly, but now it lingers. Is it the salt I am using? Am I using too much of it? It doesn’t wash from the leaves, but stays inside quite strong.
    Thank you so much for your site and all the videos, it’s bringing me and my friends in Prague a lot of pleasure.
    Have fun on your trip!

    • Maangchi New York City My profile page joined 8/08
      Posted September 21st, 2011 at 10:43 am | # |

      You made successful kimchi before, so make your kimchi using that method and with the same ingredients.

  50. riricassiopeia Australia My profile page joined 9/11
    Posted September 18th, 2011 at 8:47 am | # |

    does the kimchi keep fermenting when it is in the fridge?

  51. Jason La Paz, Mexico My profile page joined 9/11
    Posted September 5th, 2011 at 9:00 pm | # |

    Maangchi, I have one word for you…WOW!!!! I retired from the Army and decided to move to Mexico about a year and a half ago and I loved Korean food so much that I decided to open a little Korean BBQ place here with the few recipes that I have picked up over the years. Oddly enough I never had a recipe for Kimchi, as I would always buy a jar of it at the local Korean Market when I lived in the states. Needless to say there are no Korean Markets here in Mexico. Anyway, I was searching for a Kimchi recipe about 4 months ago just before we opened the restaurant and came across your site. Simply AMAZING!!!! Thank you so much for sharing your knowledge. I have adjusted my recipes based off of your recipes and added the Kimchi to my Korean BBQ plate. They LOVE IT!!! Thanks again!

  52. ash79 kuching,sarawak, borneo, malaysia My profile page joined 9/11
    Posted September 4th, 2011 at 9:49 am | # |

    thanks i love ur recipe keep it up gurl.

  53. kreezim Vancouver, Canada My profile page joined 7/11
    Posted August 28th, 2011 at 1:15 pm | # |

    Hello Maangchi, I have really enjoyed learning how to make Korean food from your site! I have had several Korean homestay students live with me and I have tried to make them “home” cooked food whenever possible. One time, when I had a 12 year old Korean boy we make kimchi. It was a hilarious experience because he was on the phone to his mom getting coached about the recipe and then trying to translate it back into English for me. Ha. It turned out well BUT he forgot to translate one important step. WASH out the SALT. Yikes. We dissolved in tears when we called back the mom and she explained what had happened! Ha. Anyway, I have a quick question-Can pears be substituted for the sugar in the kimchi or is sugar pivotal to the fermenting process? Thank you for your site it saves on the often crazy “translating” problems.

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:25 pm | # |

      Sugar is not pivotal to the fermentation process. Lactobacilli which make cheese also make kimchi and they don’t usually add sugar to cheese–the nappa cabbage alone has enough sugar. Trust me on this one. ^^;; Every few years, if not every year, I do a Kim Jang where I experiment.

      You can, for kicks add Asian Pear, but that would make it royal kimchi (something a King would eat). =P The upper class tends to use pears in Korea. That might soften the vinegar taste a bit, if sharp isn’t to your liking.

      I personally prefer it without sugar since I like the super fermented kimchi taste. (Which Seoul-ites don’t like).

  54. PaullyG Perth, Australia My profile page joined 8/11
    Posted August 27th, 2011 at 2:47 pm | # |

    My Uncle used to be a pilot for Asiana, living in Korea he picked up a taste for kimchi, later when visiting him in Singapore he introduced me to it, I was about 16 at the time and it was probably the most amazing thing I’d ever tasted. Returning to Australia I hadn’t seen it anywhere since, until a couple weeks ago when my wife and I stumbled upon a Korean restaurant, I’m 33 now. While the rest of the food there was excellent, the kimchi was obviously freshly made and lacked the punch I remembered. Last weekend I decided I would make my own and google found me your site. I followed this recipe without oysters as they were the one flavour I didn’t like in my uncles kimchi, I had some good quality mustard powder left over from another dish, something told me to add it. I’m glad I did, the kimchi is a week old now and tastes fantastic, the mustards flavour is hidden in the other flavours but it adds a wasabi like punch to the heat of the chili, it’s quite awesome. I’ve also made a number of other dishes from your site, each one so far has turned out excellent and I’m learning to work with all these new ingredients fast. Thank you so much for sharing your knowledge and talents.

  55. K_Moodswing Singapore My profile page joined 7/11
    Posted July 29th, 2011 at 6:02 pm | # |

    Maangchi Help,
    I try making kimchi using your recipes,
    it turns out to be too salty…
    how to reduce the saltiness??
    plz reply soon, thank you..

  56. hailiz MALAYSIA My profile page joined 7/11
    Posted July 22nd, 2011 at 12:58 am | # |

    Hi!
    i tried making kimchi and rolled eggs using your recipe and it was great!!
    thanks..i’m going to try other korean recipe as well..

  57. Saoirse Singapore My profile page joined 7/11
    Posted July 20th, 2011 at 9:52 am | # |

    Hi!
    I have tried making Kimchi yesterday using your recipe and it was great! I could see liquid in the container with my Kimchi now! Yay!

    My mum found it a bit spicy though…

    But, how can I reduce the spiciness at this stage? It is the 2nd day now and will my Kimchi get less spicier when it is fermented?

    Or, should I remove the chili paste on the Kimchi and sealed it again?

    Or, should I add more porridge to it?

    • Maangchi New York City My profile page joined 8/08
      Posted July 21st, 2011 at 9:05 am | # |

      “should I remove the chili paste on the Kimchi and sealed it again?” Yes, good idea
      “, should I add more porridge to it?” no no no, I wouldn’t do that. The kimchi will be too sticky.

      • Saoirse Singapore My profile page joined 7/11
        Posted July 23rd, 2011 at 9:04 am | # |

        Dear Maangchi,

        I made a bold move.

        I remove the chili paste on the Kimchi and placed some of the “removed” chili paste into some freshly made porridge. Then, I spread the new paste onto the Kimchi again. I left the Kimchi in room temperature for half a day and then put the Kimchi back into the fridge. And voila! The next day, when I tasted the Kimchi, its well fermented with a sour smell and it is not as spicy as before and it is not as sticky as I have expected and I can see some liquid in the container.

        I am so happy that it turned out well! ^^

        I have learnt my lesson though! I will try to refrain from putting lotsa of pepper flakes the next time!

        I will be making Mat Kimchi next time! ^^

        My Korean friend said that the Kimchi smelled GOOD! hahaha.

        Thanks for your recipe! ^^

  58. jun1 canada My profile page joined 7/11
    Posted July 19th, 2011 at 9:30 pm | # |

    i made kimchi last week and i open it to see there is mold growing! what happened? i’ve made kimchi 3-4 times before and this has never happened before :(

  59. lenabonsai United States My profile page joined 7/11
    Posted July 17th, 2011 at 11:38 pm | # |

    Hello,
    I am wondering about the difference in quality/taste among brands of Korean pepper flakes. When I last went to buy Kimchi ingredients the clerk advised be to buy one brand over the other because of its good taste and heavy pigment (it happened to be one of the most expensive bags there, but also turned out to be very good in kimchi et cetera). How much difference is there from brand to brand really? I know there are ‘hot’ and ‘mild’ versions of the flakes, but beyond that are there any brands/types to look for or avoid? If anyone has favorites or ones they do not recommend please, let me know! Any info will be helpful; hoping to spend less on my next large bag of pepper flakes (spent about $20 last time on a 3 lb bag). Thanks!

  60. Krisnani Jakarta My profile page joined 7/11
    Posted July 11th, 2011 at 2:32 am | # |

    Hi, Maangchi. Two days ago, I made kimchi used your receipt for the 1st time. But it taste too salty, what’s wrong with my kimchi? How to reduce the salty taste? Thank you.

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:27 pm | # |

      1. You didn’t wash your kimchi before putting on the kimchi paste.
      or
      2. You just don’t like it to sit for 2-4 hours. If you want that vinegary taste, but less salt, ferment it for only 1-2 hours.

      The Seoul version of kimchi usually salts it for less time (1 hour)… which may make the difference for you.

  61. piper_ying Singapore My profile page joined 7/11
    Posted July 9th, 2011 at 9:30 am | # |

    Hi Maangchi. I really want to try making kimchi but I couldnt find pepper powder around my area. Can chilli powder or chilli flakes act as substitudes instead? Really appreciate you advise! Thank you!

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:34 pm | # |

      Chili flakes will not taste the same as made-for-kimchi kochu flakes.

      My childhood was filled with trying to make kimchi and never getting it to taste the same. This is because the Korean pepper was bred to be slightly sweet, yet burn lightly when you eat it. (If you’ve had a raw one they can range from very mild to very spicy, make you cry–drier ones make you cry, though you can’t tell from the surface.) Chili powder, as from the US stores is more burn, no sweetness.

      You can try to make up for the deficit with other natural sugars, such as from pears, but despite my experimentation, I never “got” it until I had the kochu powder and then I understood what was wrong.

      Also because of the burn, I couldn’t distribute the chili flakes in such a way to balance plain burn with taste.

      But if you don’t care that much, reduce the chili flakes by at least half, put them in a food processor (to cut up the spicy seeds) and try to salvage with Asian pear.

      If not to your heart’s content, White Kimchi is just as delicious. (Same recipe without the chili powder)

  62. msallmand Texas My profile page joined 6/11
    Posted June 30th, 2011 at 12:28 am | # |

    This is a great kimchee recipe. This has been my 2nd time making it and it was just as great as the first. Thank you so much. I will be trying more recipes from your site. Keep up the good work.

  63. mikel Philippines My profile page joined 6/11
    Posted June 28th, 2011 at 8:59 am | # |

    nice recipe… can’t eat without it…. thanks for sharing us this great food!!! :)

  64. Meian Sydney My profile page joined 6/11
    Posted June 21st, 2011 at 8:29 am | # |

    I’m glad I discovered your site! Korean food is my favourite! The videos are very helpful. It lets us know what to expect while making your recipes. I can now make my favourite kimchi soup!

  65. lewlegacy Paducah, Kentucky My profile page joined 11/10
    Posted June 20th, 2011 at 6:41 pm | # |

    i had been making the quick and easy kimchi by your instruction, but decided to do this method (whole/quartered) for the first time after watching your videos. i preferred doing it this way and probably will do it this way from now on. this is about my 10th time making kimchi and i finally got the flavor right where i like it! when making it this way, after fermenting, do you cut it all at once or just cut it when your ready to eat it piece by piece?

  66. LearningToCook Boston My profile page joined 6/11
    Posted June 13th, 2011 at 3:18 pm | # |

    I’n new to this site and just want to thank you so much for creating this. I have searched high and low for a great kimchi recipe. I really wanted a truly authentic recipe. I can’t wait to try this kimchi recipe. My husband is Korean and I would love to make this for us and for my mother in law. Thanks again for the video tutorials!!!

  67. indelibledotink Honolulu My profile page joined 5/11
    Posted May 9th, 2011 at 12:38 am | # |

    hi maangchi, i just discovered your site a few days ago and i love it! i had some kaktogi with a korean lunch on mother’s day and am now inspired to follow your recipe and see how it stands up to my halmuni’s.

    thank you!

  68. klhoh1974@yahoo.com My profile page joined 4/11
    Posted April 30th, 2011 at 9:40 am | # |

    Hi, this looks great. I am new to Korean food. I love cabbage and spicy but I have yet to taste anything with fish sauce that I like. I think it is a taste I could accquire so I would like to try this recipe using maybe 1/4 of the sauce. Should I add something to replace he loss of this indgredient? Thank you, I am looking forward to learning from you.

  69. CatToy WV My profile page joined 4/11
    Posted April 19th, 2011 at 10:48 am | # |

    Hello Maangchi! I lived in Hawaii for five years, and so loved the food and the culture. Every day at work, there was always Kimchi in the break room and in the kitchen.
    I recently found your videos on youtube and I’m so grateful! I live on the east coast now but am in a very rural area, not very good eateries over here…so I tackled your KimChi! Oh wow, it’s just like the Kimchi in Hawaii; I also made your Fried chicken with red sauce and sesame seed. O M G! I had to use shrimp cocktail as I had no ketchup and it came out just as good. My husband had to come in from outside as he knew he smelled something wonderful cooking lol! I wanted to thank you for your great videos and site, now I know I can make all the wonderful dishes I grew to love in Hawaii!
    I used raw oysters and had enough for a 2nd batch and I added more peppers and even some shrimp to the 2nd batch. The oyster taste is so subtle and lovely! I had about 10 jars, and now I’m finding I’m craving it all the time. When I first left Hawaii; I craved the food badly. Now I’m craving my own Kim Chi lol! I’m looking forward to any other recipes you post, take care and enjoy Spring in NY!

    Cattoy in WV

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2011 at 12:04 pm | # |

      Cattoy,
      “My husband had to come in from outside as he knew he smelled something wonderful cooking lol! ..” I’m very happy to hear that! It sounds like your homemade food contributes to your happy family! : )

  70. chsr420 My profile page joined 4/11
    Posted April 17th, 2011 at 9:13 am | # |

    I have recently tried kimchi that i bought from a local walmart. it was ok. but, i know this is not what kimchi is suppose to be like. so, i’m going to try this recipe soon. it looks delicous. you also own the same knives that i own, in this video. lol.

  71. lorenchristopher My profile page joined 4/11
    Posted April 9th, 2011 at 4:18 am | # |

    I FINALLY got around to making kimchi for the first time and used your recipe exactly, and WOW. Thank you….this is soooo yummy. I live in Seoul and am going to bring some in to work for my co-workers on Monday and see their shocked reactions. I can’t wait! There was too much paste leftover, so I put it in an air-tight container and in the freezer. I’ll make some more kimchi with it in a couple weeks. Thank you thank you thank you maangchi!!!

  72. foodeterian UB, Mongolia My profile page joined 3/11
    Posted March 31st, 2011 at 12:18 am | # |

    Raelly good recipe I tried this recipe many times and result was fabulous ….. Thanks dear

  73. sabrio Poland My profile page joined 3/11
    Posted March 21st, 2011 at 10:39 am | # |

    Hi, Maangchi. Yesterday I bought salted shrimp, how to use it, should I wash them before making kimchi or use as is. If you have experience with doing kimchi with beef broth?? Thanks that you are …

  74. gecor hong kong My profile page joined 3/11
    Posted March 20th, 2011 at 10:43 pm | # |

    thanks so much for this website…i’ve been looking for authentic kimchi recipes for a long time coz i couldnt appreciate the commercial ones that i buy and even the ones i order in korean restaurants…after making ur kimchi recipes (cabbage, radish and cucumber), i’d say i found the taste i’ve been looking for…they’re just great!!! im actually about to make them again…love your other recipes as well…now i dont have to go to korean restaurants all the time to eat the dishes i want…way to go, maangchi!!!

  75. macdawwg minnesota My profile page joined 3/11
    Posted March 17th, 2011 at 11:06 am | # |

    Celebrating St. Patrick’s Day, by making my first homemade Kimchi, Love your website, you are such a giving and joyful person. Most important ingredient is love, right? Maangchi you are the best. How about smoked oysters instead of fresh?

    • Maangchi New York City My profile page joined 8/08
      Posted March 17th, 2011 at 10:14 pm | # |

      yes, the most important ingredient is love! When you make food for someone you love or yourself, you are supposed to use the best quality ingredients and make healthy food. : )
      But, but, smoked oysters don’t sound ok. lol Use fresh or frozen oysters.

  76. Redbird United States My profile page joined 2/11
    Posted February 16th, 2011 at 8:14 pm | # |

    I went to the Asian market to get hot pepper paste, and walked out with hot bean paste. It’s a soy bean product-can I still use it for my kimchi?

    • oksipak California My profile page joined 1/11
      Posted February 26th, 2011 at 2:26 pm | # |

      Redbird, you don’t want to use hot bean paste to make kimchi. Go back to the store and get hot pepper powder, (not paste). Hot pepper powder is in its pure form void of any soy bean product. If you want to make true kimchi, red pepper powder is needed. Good luck.

      I ran out of my very first kimchi batch so I will also be making kimchi this coming week. Can’t wait to see your kimchi. :) I buy hot pepper powder via Internet.

  77. edwinywc Costa Rica My profile page joined 1/11
    Posted January 9th, 2011 at 4:49 am | # |

    Hi there, I am new here. And I love your recipe. Thanks for sharing! By the way, I wonder should i use raw squid or cooked squid? And how long can a kimchi last without eating it? will mold grow on it? Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted January 9th, 2011 at 7:45 am | # |

      This recipe uses raw oyster. It sounds like you are talking about my another type of kimchi “mak kimchi” where I posted how to use raw squid in kimchi.
      http://www.maangchi.com/recipe/easy-kimchi
      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!

      • Kiew Chan Australia My profile page joined 1/11
        Posted January 10th, 2011 at 4:56 pm | # |

        Hi I was in Seoul last year and fell in love with Koreanh food. I am trying to make Katkugi. Can I replace korean radish with white Chinese radish? How much does two Koprean radish weigh? Looking forward to learn from all your recipes.

        • Kim Yunmi United States My profile page joined 7/12
          Posted July 8th, 2012 at 9:42 pm | # |

          Korean radish tends to be denser than Japanese or chinese radish probably from a thousand years or so of making kimchi… (Denser foods do better in pickling)

          You can use it, but salt it for a shorter amount of time. When I used Japanese radish (Daikon) it got soggy faster, so be sure to adjust and watch it.

      • edwinywc Costa Rica My profile page joined 1/11
        Posted January 10th, 2011 at 11:17 pm | # |

        Oh, maangchi, you are right. Thanks for correcting me, and yes I was talking about that one.
        By the way, it always take 3 days to a week to make those wonderful kimchi, and I wonder how long could they be stored? Because I want to make a lot and store them for a long time.

  78. sparklingcosmic My profile page joined 1/11
    Posted January 3rd, 2011 at 3:37 am | # |

    Dear Maangchi…
    I would like to know if the fresh oyster will still be fresh after couple of days in the kimchi. Is it safe to eat it, because i once got poisoned by eating dead oyster and i don’t want to have the same nightmare….

    Thank you Maanchi…i really love your site!!!

    • Maangchi New York City My profile page joined 8/08
      Posted January 3rd, 2011 at 12:00 pm | # |

      If you feel uncomfortable with kimchi with raw oysters, skip it. Your kimchi will still be delicious! Happy New Year!

  79. JenPet017 San Luis Obispo, CA My profile page joined 12/10
    Posted December 20th, 2010 at 5:16 pm | # |

    Hi Maangchi,

    My boyfriend recently attempted making kimchi and kaktugi for me, but when we ate it, the kaktugi came out much saltier than the kimchi did, almost like the radish absorbed some of the salt. Have you heard of this happening before and is there anything we can do to make sure it’s not too salty next time?

    Thanks!

  80. mase kul My profile page joined 12/10
    Posted December 15th, 2010 at 9:47 am | # |

    You’re the bomb! Love your videos. My sisters and family are on 2 weeks vacation in Korea. I’m anxiously waiting for them to come back so that I can hear their comments about the food.

    I’ve tried several of your recipes and it turned out delicious. I really enjoy preparing the recipes especially when I recall you saying “sesame oil” at the end.

    Just a question – what would you serve together with this kimchee : rice and …….. .A simple balance lunch or dinner that mothers prepare for their family. Thnx again.

  81. MayaHaru17 Montréal, Canada My profile page joined 12/10
    Posted December 8th, 2010 at 5:49 pm | # |

    It looks sooo delicious!! I was just wondering, the radish you sliced and put in the hot paste, does it need to go through the same process of “taking out” the water than the cabbage or does it need to be raw? Thank you so much! :)

    • Maangchi New York City My profile page joined 8/08
      Posted December 11th, 2010 at 8:35 am | # |

      Yes, “..2 cups of shredded Korean radish”. Cut your radish into thin strips and add to your kimchi paste. That’s it! : )

  82. sunflower7 Singapore My profile page joined 12/10
    Posted December 8th, 2010 at 12:38 am | # |

    Hi Maangchi

    I am from Singapore. The weather in Singapore is the same throughout the whole year.

    To ferment the kimchi, do we leave it at room temperature for 24 hrs?

    Under step 2 of ‘How to handle cabbages and radish”, do we also do that in room temperature.

    • baojess Singapore My profile page joined 12/10
      Posted December 8th, 2010 at 10:10 am | # |

      Hi Sunflower,
      I am from singapore too.. may i know where you get the hot pepper power in singapore??

      Thanks.

      • sunflower7 Singapore My profile page joined 12/10
        Posted December 9th, 2010 at 2:41 am | # |

        You can get them at a Korean shop opposite Amara Hotel next to the Tanjong Pagar MRT Station.

        • Maangchi New York City My profile page joined 8/08
          Posted December 9th, 2010 at 3:02 am | # |

          Check this out please. The list of the grocery stores in Singapore http://www.maangchi.com/shopping#Singapore

          • sunflower7 Singapore My profile page joined 12/10
            Posted December 9th, 2010 at 4:46 am | # |

            Hi Maangchi

            I have tried making the kimchi. The result is, the kimchi left 24 hrs at room temperature fermented and taste sour which is exactly what I like. Those that is immediately placed inside the refrigerator doesn’t taste as good (meaning it does not taste sour even after 1 week). I have once spoken to a Korean. He advised me against leaving outside room temperature to ferment as he said Singapore weather is very warm and is unlike Korea. Hence, would appreciate your comment.

        • baojess Singapore My profile page joined 12/10
          Posted December 11th, 2010 at 1:07 am | # |

          Thanks alot Ladies…

          I am ready to make my first kimchi!!

  83. jeanster Singapore My profile page joined 8/10
    Posted November 23rd, 2010 at 10:22 am | # |

    What if I don’t have a food processor? How am I going to pound the garlic, onion and ginger into paste? >_<

    • peonygirl portland, oregon My profile page joined 8/09
      Posted November 27th, 2010 at 4:50 pm | # |

      Do you have a blender? You could blend into a rough puree in small batches if you don’t have a powerful blender. Otherwise you could use a mortar or pestle- the old fashioned way. Just cut everything small so you can mash it. Good luck!

      • jeanster Singapore My profile page joined 8/10
        Posted November 30th, 2010 at 8:18 am | # |

        Thanks.:) I think i’ll just use motar and pestle, since I only have those at home. :)

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:36 pm | # |

      Or use a hammer and a resealable bag… I do that for bulgogi since I like extra garlic and ginger…

  84. howtotakeawalk My profile page joined 11/10
    Posted November 17th, 2010 at 8:03 am | # |

    Hi!
    I am so excited about finding this site!!! second post this am!
    ok-
    so here is my question. what other fish can i use instead of oysters? they just give me the creeps a little, haha. Can I use anchovies?

  85. happymoments520 My profile page joined 11/10
    Posted November 16th, 2010 at 10:03 pm | # |

    Hi Maangchi,

    I accidently bough the fined hot pepper. What should I do? Do I need to go back to the store to buy the other one? Thanks!! :)

  86. Johannah125 Seoul korea My profile page joined 11/10
    Posted November 12th, 2010 at 8:41 pm | # |

    hi maangichi,
    how are you? i am not a kimchi fanatic before but since i am confuse why koreans and so as my filipino friends like to eat kimchi i keep on trying to eat it every time we are eating at a restaurant. There is this restaurant where their kimchi taste so good, its kinda sour, spicy but at the same time its a little bit sweet ( now im always looking for kimchi every time i am eating )… and also i have tried a kimchi made of cucumber, i was planning to make it but i am wondering if the process and ingredients are the same… hope to hear from you soon…

  87. RoseNHouston Houston, TX My profile page joined 11/10
    Posted November 6th, 2010 at 9:22 pm | # |

    I made my first kimchi today, and I put it in glass jars. I left about an inch of space at the top of each jar. Should the lids be tightly sealed, or loose, to let air circulate? I wondered if they are tightly sealed if the fermentation would stop. Also, my paste did not taste very spicy. I wonder if I got the wrong kind of pepper? I used Wang red pepper powder (coarse) that I got from H Mart.

    Your video makes it look so easy, but I am exhausted! But it was fun! I hope it tastes good! Thank you for your videos! They are delightful!

    • Maangchi New York City My profile page joined 8/08
      Posted November 6th, 2010 at 9:37 pm | # |

      yay! Congratulations! : )
      I always seal the lid tightly after making it. No problem.
      “.. I got the wrong kind of pepper?” I can’t give you a right answer without seeing it but I would add more hot pepper flakes to the kimchi paste in the next batch of kimchi if I were u.

      Yes making kimchi will make you exhausted especially the first time you make it but it gets easier and easier each time! If you were next to me, I would give you shoulder massage for 30 seconds! lol

      • RoseNHouston Houston, TX My profile page joined 11/10
        Posted November 6th, 2010 at 11:51 pm | # |

        Okay, I will add more pepper next time. The shoulder massage sounds like a good idea… I wonder if my husband is asleep yet. Thank you!!!

  88. icee5932 CA My profile page joined 10/10
    Posted October 27th, 2010 at 7:40 pm | # |

    How does kimchi taste like? Also, I am allergic to fish so their is a lot of stuff i cannot eat. =(

    • Toto Bonn, Germany My profile page joined 6/10
      Posted November 4th, 2010 at 4:45 pm | # |

      Well, I think it’s difficult to describe Kimchi taste. I depends, on what you’ve put in the sauce. So my Kimchi really smells of garlic :D, but also of onions etc. The Kimchi itself, I mean the cabbage has an own flavour. It’s sour and.. well tastes like cabbage :D -just like I said: it’s difficult :)
      I think, if you are allergic to some of the stuff, just make Kimchi with things you can eat. That’s a great thing of Kimchi: you can put in whatever you like. Well of course I think there should be onions, green onions, ginger, hot pepper flakes and garlic but you can replace the fish sauce for example with more salt.
      Well.. I’ve written so much :D… I recommend you to try some Kimchi. Don’t be shy with it;D

      Viele Grüße aus Deutschland (Many greetings from Germany :D)

    • Kim Yunmi United States My profile page joined 7/12
      Posted July 8th, 2012 at 9:38 pm | # |

      If allergic to fish and shellfish, use Barley paste instead. I believe it’s the same amount, not sure. Look it up. I know Monasteries do that.

  89. Riena Jakarta indonesia My profile page joined 10/10
    Posted October 25th, 2010 at 11:23 am | # |

    hi maangchi,

    I m from jakarta, indonesia. I always love korean foods, always go to korean resto for some treats. One day i found ur video in youtube since then i can make my own dishes and all turns out great. Except for kimchi recipe, it never works to me. I follow all ur instructions, keep it for 2-3 days or even more to make it fermented n sour but it never be fermenting. I wonder wht mistake i made, it seems everythg is right. I like sour kimchi one. i use rice flour not sweet rice flour is this the case? please help. thank youu

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2010 at 11:56 am | # |

      That’s strange! After making your kimchi, where did you put the kimchi container? You have to put it outside of the refrigerator to ferment. “You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.”

    • val1272 My profile page joined 12/10
      Posted December 16th, 2010 at 10:17 pm | # |

      hi riena, I’m an Indonesian too.. but It’s kinda hard to find the hot pepper flakes in Tangerang.. Can you recommend me where to buy it?? because, in maangchi blog that tell us about the market, it’s too far for me to get there. help me pleasee.. Thanks a bunch.

  90. Jinju Sunny Florida My profile page joined 10/10
    Posted October 12th, 2010 at 5:27 pm | # |

    Maangchi, kam sam nida! I have watched my mom make kimchi for years and try to learn, but she doesn’t have a “recipe” she just does everything by measuring with her eye (which doesn’t help me of course). My first time making kimchi was from a cookbook from an American who married a Korean man and learned how to make Korean food, but I think she modified the recipes as they seemed very “Americanized”. My kimchi did not ferment correctly. :*(
    I’m so excited to try your authentic Korean Kimchi recipe! My mouth is watering!

  91. Toto Bonn, Germany My profile page joined 6/10
    Posted October 2nd, 2010 at 5:02 pm | # |

    I love Kimchi =D. And I’m really amazed how many similarities there are between Kimchi and our German Sauerkraut. The steps to make these wonderful vegetables are nearly the same: Both is made from cabbage (well in Korea of course with Baechu and in Germany with pointed cabbage or white cabbage) and both are saltened before it is pickeld. But I guess it takes more time to make Sauerkraut because you have to salten and compact it for a few weeks before pickeling it. But nevertheless I think it’s notable that such different cultures have such a big similarity =D

    • Jinju Sunny Florida My profile page joined 10/10
      Posted October 12th, 2010 at 5:23 pm | # |

      My mom is Korean & my dad is German American…I love both kimchi and sauerkraut!!! delicious!!! :)

  92. Patti Tennessee, USA My profile page joined 9/10
    Posted September 25th, 2010 at 7:43 pm | # |

    Do I leave the cabbage out of the fridge during the salting AND fermenting process? Or does it have to be refridgerated? Thank you for this blog!

  93. mongolnomad My profile page joined 9/10
    Posted September 23rd, 2010 at 3:40 am | # |

    hi, i came across your site last week and have tried several fantastic recipes. your kennip recipe is amazing!

    i have a question regarding this kimchi recipe. sorry to sound like i am splitting hair, but toward the beginning you write ‘fresh oysters’, however further down when making the kimchi paste you write ‘frozen oysters’, does this mean that i can thaw frozen oysters for this recipe?

    the reason i am asking is because i would like to add oysters, but am a bit scared to use fresh ones because i dont know how fresh they may be.

    thanks for your time.

    • Maangchi New York City My profile page joined 8/08
      Posted September 24th, 2010 at 11:04 am | # |

      “i can thaw frozen oysters for this recipe” yes, you can. Good luck with delicious kimchi making. Thank you so much for your nice comments and the question!

  94. ninjafd Charleston, SC My profile page joined 9/10
    Posted September 17th, 2010 at 3:55 pm | # |

    Maangchi is the Best Kimchi ever! When I was in the Army I was stationed in Korea for one year at Camp Casey in Tongduchon back in 1993-1994. They use to serve Kimchi in the Mess Hall line. Growing up in Seattle, I loved eating kimchi and Korean food. Now I can make great kimchi for my Wife and Kids following Maangchi’s recipes!!!! Keep up the Wonderful recipes so we all can enjoy The Bite of Korea!

  95. hellokitty08 My profile page joined 5/10
    Posted September 9th, 2010 at 10:22 pm | # |

    Hello. I want to know if the Korean supermarket sells kimchee that’s already fermented? The last few times I bought them, I had to leave them out but I want to know if I can buy the kimchi that’s already fermented? If they do, how will I know if it’s fermented?

    • Maangchi New York City My profile page joined 8/08
      Posted September 10th, 2010 at 10:21 am | # |

      I don’t know the answer but even though store sold kimchi is fresh, you can leave it outside of the refrigerator for a day or 2 days and it will ferment. You can taste a little piece of kimchi or kimchi juice to check if it’s fermented or not. Fermented kimchi tastes a little sour.

  96. kizb My profile page joined 3/10
    Posted September 8th, 2010 at 12:26 pm | # |

    Hi Maangchi,

    I made my kimchi with fish salt, 1 box of salted shrimp, and raw oyster. After finishing adding the paste into the cabbage, I tasted the kimchi but it is too salty. What should I do now to make it less salty?

    I made 2 gallon already, and I don’t want to throw it away T_T

    Thanks for your help.

    P/s: this is my first time post, but I am really appreciated your website. You show me to made so many dishes, and all my friend just love it so much. This kimchi I made to share with a couple of my friends ^^

    • Maangchi New York City My profile page joined 8/08
      Posted September 10th, 2010 at 10:28 am | # |

      oh no, you must have added too much salty stuff: salt and salty shrimp! You made jaangahjji instead of kimchi! : )

      Just wait until it ferments. I think your salty kimchi will take long time to be fermented. It may taste better when it’s fermented.

      I’m sure your next batch of kimchi will turn out good!

  97. BxlSprout Brussels, Belgium My profile page joined 5/10
    Posted August 18th, 2010 at 4:02 pm | # |

    Hi Maangchi, I’m making this tonight and it looks delicious. My baby daughter is keeping me very busy so I make it just in short steps, for example I made the hot kimchi paste but had no time to add cut chives so I’ll add them tomorrow morning. Thanks Maangchi! I can’t wait to make my own kimchi jeon from this :)

  98. peonygirl portland, oregon My profile page joined 8/09
    Posted August 16th, 2010 at 8:59 pm | # |

    Maangchi!
    I went to H Mart yesterday and I got everything for the Kim Chi. The asian chives didn’t look fresh so I got extra green onions. I salted for 3 hours or so both the radish and cabbage. I rinsed very well and let me tell you I LOVE my Kim Chi! I wish you could taste it! My 6 year old daughter Ruby helped me salt and mix everything. I put the kim chi in a gallon jar and left it under the sink overnight. Today it has bubbles and tastes fresh- like a little salty, sweet, crunchy- not sour yet but delicious! My daughter loves the smell but hasn’t tried it yet! We will get a camera soon and I can then post pics but I cannot believe how well it went. My husband doesn’t like kim chi so it will take me many months to eat it!!! oh, I used 1 tablespoon tiny salted shrimp because I couldn’t get fresh oysters but still delicious. I also put minari in with the cabbage. Thankyou for a great recipe!! Eating kim chi everyday will make me healthy and maybe lose a little weight, ha!ha!

  99. skyhigh1004 torrance,CA My profile page joined 8/10
    Posted August 15th, 2010 at 3:18 pm | # |

    Hi unnie,

    Thanks a lot for this. everyone likes the kimchi.
    I love ur website. Thank you. ^^

  100. peonygirl portland, oregon My profile page joined 8/09
    Posted August 11th, 2010 at 11:44 pm | # |

    maangchi,
    I noticed in your photos the cabbage had dark green leaves after the salting. Are you using the real Korean Cabbage used in korea instead of Chinese Napa Cabbage? Can I find the Korean Cabbage at H Mart do you think? I know they are similar but they are not the same. Korean cabbage is better!

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2010 at 12:26 pm | # |

      Yes, napa cabbage (baechu) sold at a Korean grocery store. I sometimes buy baechu in Chinatown. They are the same cabbage.

      • peonygirl portland, oregon My profile page joined 8/09
        Posted August 14th, 2010 at 10:55 pm | # |

        Thanks Maangchi!
        Tomorrow I am going to H Mart to buy Kim chi supplies!!!

  101. orangecrush My profile page joined 8/10
    Posted August 1st, 2010 at 1:14 am | # |

    Hi Maangchi!!

    I was just wondering, when making 깍두기, is it ok to let it soak in sugar instead of salt? my mom always told me to use sugar, and I’m just wondering if it makes that much of a difference? Thank you! ^^;

  102. koreanfoodfan32 My profile page joined 5/10
    Posted July 19th, 2010 at 6:29 pm | # |

    Hi Maangchi,

    This kimchi looks super yummy and spicy! Yay!! However, can i add some asian pear or some apple? If so, how much? Also, I heard when soaking the cabbage (giving it a bath) you should add salt to the soaking liquid as well? Anyway I’m planning to make a big batch! Thanks.

  103. PristineDrayco Singapore My profile page joined 6/10
    Posted July 17th, 2010 at 2:13 am | # |

    Hi Maangchi!

    I love your recipes; they are fabulous and you have sparked my interest and passion to learn more Korean dishes. As you know, different countries have different kinds of produce, I want to know how much napa cabbage did you use. 2 heads is how many kg?

    Also, I want to know how much kimchi paste do I make if I dont want to make Kkatuggi? Can you tell me exactly how much onion and chives and all that, if its isnt inconvienent for you? (sorry, my family isnt a big fan of raddish:()

    P.S. its ok to use daikon in the kimchi paste, right?

    • Maangchi New York City My profile page joined 8/08
      Posted July 17th, 2010 at 11:17 am | # |

      Hi,
      When I posted this recipe, I did not measure exactly. I said 2 heads of napa cabbage and… So it will be difficult for those follow exact measurements.

      Check my recent kimchi recipe (mak kimchi), please. I did my best to provide accurate measurements.
      http://www.maangchi.com/recipe/easy-kimchi

      Good luck with making good kimchi!

  104. angie Singapore My profile page joined 7/10
    Posted July 2nd, 2010 at 9:12 am | # |

    Hi Maangchi,

    May I know the ‘cup’ mention in you recipe is around how many ml?
    cos the kimchi that i just made the ‘look’ is a bit different from you…

    thanks! :)

  105. bluebaby137 California/Michigan My profile page joined 6/09
    Posted July 1st, 2010 at 12:42 am | # |

    Hey Maangchi, your Kimchi recipe is soooo delicious.
    I have made it many many times for myself and my friends. All my friends liked your recipe. Thank you so much.

  106. kito18 saudi arabia My profile page joined 6/10
    Posted June 24th, 2010 at 8:05 am | # |

    hi maangchi
    i am from saudi arabia , but i love every things in korea .
    i decided to make kimchi but i didn’t have rice flour , an i put corn flour or not .
    please answer me faster as u can

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2010 at 6:01 pm | # |

      I don’t know the answer because I have never made porridge with corn flour for kimchi paste. Use plain flour (all purpose flour). I sometimes use when my sweet rice flour runs out.

  107. luke1979 Canberra Australia My profile page joined 6/10
    Posted June 19th, 2010 at 2:29 am | # |

    So Im waiting for my cabbage to finishing salting, would like to say I have had kimchi for a long time and have made kimchi before from other websites BUT your is the best, and I like the oysters in it. I miss Seoul so much. And my floor in the apartment building has 5 korean families and I always give them some and they like this version alot, so thumbs up from all the guys here!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 19th, 2010 at 12:33 pm | # |

      yay! Awesome! I wish I could visit there to meet all you guys! I’m so happy to hear that Korean families love my kimchi recipe!
      Cheers!

  108. Ling an Malaysia My profile page joined 6/10
    Posted June 17th, 2010 at 4:38 am | # |

    Hi Maangchi,
    I tried making kimchi with your recipe…and its taste so good and my sister finish it so fast….so i have to make some for myself today…thanks for the good recipe and clear steps for the beginer to follow.

  109. Donella My profile page joined 5/10
    Posted May 18th, 2010 at 4:43 pm | # |

    Maangchi,
    I made kimchi using you recipe minus the fish sauce. It seems too sweet to me. I added extra salt to make up for the missing fish sauce. Should I add more salt? Also this batch is soft, I may have fermented it too much before putting it in the fridge. Is there any ways to save it? Or is it now best to use it in a hot dish like stew or pancakes? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted June 18th, 2010 at 1:51 pm | # |

      I think you should add more salt because you skipped salty fish sauce. Fish sauce is very salty. Modify the recipe according to your taste, so if this kimchi is too sweet, use less sugar.

      • Donella My profile page joined 5/10
        Posted July 1st, 2010 at 6:17 pm | # |

        Thank you for replying. I was able to save/use the kimchi that was too soft by making kimchi fried rice. It was very good. I will add more salt this time. Thank you again.

  110. Amilus Singapore My profile page joined 5/10
    Posted May 18th, 2010 at 12:55 pm | # |

    Hi Maangchi,

    I came across your site when I tried to youtube & google for Korean side dishes. I have tried 2 side dishes. (i just posted it on my blog, http://www.xanga.com/fadedshadow)

    And, I just bought all the ingredients needed for Kimchi (My mum’s a vegetarian, therefore I skipped the fish sauce & oysters) and it’s all on the table now.

    I’m so excited to try it out tomorrow.
    Thank you for sharing your recipes online.

    Have a great week ahead!

  111. lindyta_ My profile page joined 3/10
    Posted May 18th, 2010 at 1:41 am | # |

    wat happen if we forgot to salt the raddish? nd jus put the kimchi paste.. will it taste weird?

  112. Chriss My profile page joined 5/10
    Posted May 13th, 2010 at 9:50 am | # |

    This is kind of stupid, but is it possible to remake the porridge a few days later? Mine didn’t turn out well. Besides forgot to buy green onions, but I can’t get any for a few days.

  113. rami My profile page joined 5/10
    Posted May 4th, 2010 at 10:40 pm | # |

    안녕하세요?^^
    이 사이트를 우연한 계기로 보게 되었는데 너무 좋은것같아요 ㅎㅎㅎ
    매년 말에 저희 외할머니댁에서 김치만드는데 한번도 참여하지 못해서 아쉬웠는데
    이런 사이트를 통해 배우면 좋을 것 같아요 >__<
    한국에서는 시집가기 전에 김치정도는 담을 수 있어야 된다던데!
    세상에! 외국분들이 시집가셔야 되겠어욤!!!ㅋㅋㅋ
    정말 좋은 요리법 감사해요 ^___^
    좋은 하루 보내세요~~

    PS. 근데 망치가 무슨뜻이에요? 처음에 보고 너무 웃겨서 …ㅋㅋㅋ
    음식을 두들겨 패야 제맛이라는 건가요~~~??

  114. lilynoob Queens, NY My profile page joined 5/10
    Posted May 2nd, 2010 at 10:21 am | # |

    about radish kimchi, i have these purple daikon radishes are they ok for making kimchi?

    • Maangchi New York City My profile page joined 8/08
      Posted May 3rd, 2010 at 4:14 pm | # |

      purple daikon? I don’t know what it looks like and tastes like, but purple radish (small size radish) kimchi is good.

  115. leaf My profile page joined 2/10
    Posted May 1st, 2010 at 7:33 am | # |

    Dear Maangchi, your kaktugi is to-die-for!!!! It’s now my favourite kimchi!!! I made it as an afterthought since I had an extra radish which I needed to ‘get rid of’ but it’s so good that I’m going to dedicate next weekend to make more kaktugi!!!

    Can’t wait for your next recipes!!

    • Maangchi New York City My profile page joined 8/08
      Posted May 2nd, 2010 at 8:12 am | # |

      “it’s so good that I’m going to dedicate next weekend to make more kaktugi!!! ” Reading your post makes me feel like eating kkatugi! I should make it soon. : )

  116. Lynn4949 Singapore My profile page joined 4/10
    Posted April 18th, 2010 at 12:50 pm | # |

    Hi Maangchi, I like to eat kimchi but don’t know how to make it. finally I found your website..great.. Just want to know if I can’t get sweet rice flour in my country-Singapore, can I use plain flour or other kind of rice flour? If I don’t want to use sugar, can I use honey (Australia Honey) instead? Thank you very much of your recipes posted in web and looking forward to your reply…

    • Maangchi New York City My profile page joined 8/08
      Posted April 18th, 2010 at 9:42 pm | # |

      Sweet rice flour is glutinous rice flour. I think you can easily find it in Singapore. Or you could use plain flour, too. Yes, honey sounds good to me. Let me know how your kimchi turns out! My fingers are crossed!

      • Lynn4949 Singapore My profile page joined 4/10
        Posted April 19th, 2010 at 1:08 pm | # |

        Hi Maangchi,
        Thank you for your prompt reply. Yes..intend to make kimchi this weekend and will let know how’s the result by using honey..yes..keep my fingers cross too..lol..

      • Lynn4949 Singapore My profile page joined 4/10
        Posted April 27th, 2010 at 1:10 pm | # |

        Hi Maangchi,
        I had made the kimchi by using your recipe “easy kimchi” yesterday. I only make 1 no. of cabbage because this was my first time making kimchi and not very sure whether sucessfuly or not. I use honey instead of sugar to make the porridge and also use light soy sauce and fish sauce instead using all fish sauce. I have tried eating today and find that not salty enough because not very sure how much fish sauce to be added, overall it looked quite ok, haha.. Can I put in more fish sauce at this stage now?
        Thank you.

        • Maangchi New York City My profile page joined 8/08
          Posted April 27th, 2010 at 1:31 pm | # |

          Lynn,
          yes, you can add some fish sauce to your kimchi now. You can fix bland kimchi easily by adding some salt or fish sauce.
          My easy kimchi recipe:
          http://www.maangchi.com/recipe/easy-kimchi

          • Lynn4949 Singapore My profile page joined 4/10
            Posted April 28th, 2010 at 12:58 pm | # |

            Hi Maangchi,
            Thank you very much for your advice and will add some fish sauce to the kimchi. Have seen your video regards the kimchi soup and the sweet hot pancake..ha.yummy..will try to make these also..thank you so much for sharing your recipes and experiences with us.

  117. Wikkee Australia My profile page joined 4/10
    Posted April 11th, 2010 at 10:29 am | # |

    Hi Maangchi,
    i’ve downloaded heaps of your podcasts and they are so all doo great!! So thank God for you for making Korean food much more easy to make at home for non Korean like me.

    Anyways I’m visiting my family in Thailand right now and my dad loves kimchi to death but he can’t find yummy ones so I said I’ll make one for him using ur recipes!! (minus oysters). After I made it and left overnight for 15 hours, My mom woke up and was horrified to find my kitchen floor covered in kimchi sauce!! It was a bloodbath!! The kimchi mix in the plastic tuppawear had swelled up and pushed the lids (I had more than 1 box) open and the liquid just overflowed onto the floor. I also had another batch in a container with screwed on lid. This one didn’t overflowed but for some reason she was afraid it will do the same so she wanted to let some sauce out. She twisted the lid and it was instant limbo explosion!!! Red sauces sprayed all over the place!! It was hours before we filly finished cleaning up.

    Sorry it’s so long but..I don’t know what I did wrong apart from maybe overfilled the containers. I’m afraid that my kimchi won’t turn out right after 3 weeks in the fridge. Could u offer any advice??

    Cheers :)

    • Maangchi New York City My profile page joined 8/08
      Posted April 11th, 2010 at 10:54 am | # |

      : ) I should not laugh but can’t help! lol, It’s only natural! Thailand is hot hot country, so kimchi will ferment faster! Keep it a few hours outside the refrigerator until it starts fermenting. It could smell sour or sometimes bubbles are produced. Then transfer your kimchi to the refrigerator.

      • Wikkee Australia My profile page joined 4/10
        Posted April 12th, 2010 at 11:00 pm | # |

        Hehehe ^_^ it’s ok you can laugh. I laughed too after cleaning it all up. I’ve put them in the fridge already so it’s been almost 3 days in the fridge I think. It has so much juces on the bottom that I’m not sure if it’s too much. I read in previous posts about this being normal so I won’t panick just yet. Thank you again for ur great recipes!! Loving it loving it ;)

  118. kurokokoro Phoenix, Arizona My profile page joined 3/10
    Posted March 6th, 2010 at 9:23 pm | # |

    I was wonder what kind of salt you use in this recipe? Is it ok to use any kind of salt like kosher or sea salt or is there a specific kind that works best when making kimchi?

    Thank you so much for putting up this recipe! I’m so excite to try it out!

  119. CRAYONSnPEN Philippines My profile page joined 3/10
    Posted March 5th, 2010 at 1:30 am | # |

    ohh.. im not really confident. Actually this is the first time im “cooking”.
    on my research, it said that the container must be air tight. But i just put it in a plastic tupperware & on to the fridge. Is this alright?

  120. CRAYONSnPEN Philippines My profile page joined 3/10
    Posted March 5th, 2010 at 1:25 am | # |

    i tried making kimchi yesterday but im afraid it is a failure. i put in too much salt more tan needed so it taste so bitter even with a nice kimchi paste.
    im doing my 2nd batch today but i dont use Napa Cabbage,im making radish.
    *Q: we dont have Korean radish here so im using plain radish but i dont know what variety it is. this this ok?
    *Q: Because i put in too much salt before, im afraid that it would get too salty again. if i taste the radish in salt water,is it normal if it taste too salty for me?
    *Q: On my 1st batch, there was excess paste(but more like sauce,that was what it was). I save that in the fridge in a separate container but the next morning, i saw some little white specks. Im afraid that it was worm or something. So now im worried about my kimchi. Should i throw my kimchi?

    • Maangchi New York City My profile page joined 8/08
      Posted March 5th, 2010 at 7:26 am | # |

      When you make your next batch of kimchi, please use my recent kimchi recipe because more exact measurements are posted.

      http://www.maangchi.com/recipe/easy-kimchi

      My answers:
      Q: Because i put in too much salt before, im afraid that it would get too salty again. if i taste the radish in salt water,is it normal if it taste too salty for me?

      A: Don’t forget to rinse the radish in cold water and drain before mixing with kimchi paste.

      If your radish or cabbage is too salty, soak it in cold water until not salty (30 minutes-1 hour? ). Then rinse and drain it, and mix with kimchi paste.

      *Q: … i saw some little white specks. Im afraid that it was worm or something. So now im worried about my kimchi. Should i throw my kimchi?

      A: eww! white stuff on kimchi paste in the refrigerator next day? Strange! I would not eat the white stuff! But I would use the paste after removing the white stuff.

  121. Anti My profile page joined 2/10
    Posted February 23rd, 2010 at 11:14 am | # |

    Hi Maangchi,

    This is the first time I made Kimchi, and I want to make sure I did it right. :)

    It might confuse you ‘oil in the container’ in my previous post. hehe.. I am sorry. about that. :) I have few questions to a

    1) After few days, it showed the fish saurce in the container.
    2) The paste I made is pretty salty before I put it on the cabbage.
    3) When I taste the Kimchi, I can taste/feel a lot of chilli flakes.

    Are all this problems normal for Kimchi?

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2010 at 3:02 pm | # |

      hello,Anti,
      I understand you have many questions especially when you make your first batch of kimchi! It sounds like you made good kimchi!

      My answers:
      1. It’s not fish sauce but kimchi juice. Mix the juice with a spoon well
      2. The cabbage won’t be very salty, so when you add your salty kimchi paste, it will work well. If your kimchi turns out too salty for you, use less fish sauce when you make your next batch of kimchi later.
      3. yes, it’s normal. No problem!

  122. Spanky Prague, Czech Republic My profile page joined 1/10
    Posted February 9th, 2010 at 7:51 am | # |

    Hi Maangchi,

    the kimchi I made with your recipe is delicious and smells beautiful.
    After a few days, though, there was a lot of juice in the container. Is that OK and I can let the cabbage sit in the juice or shall I drain it?

    I would like to bring it to perfection. My husband loves it (me too) and it will become a staple, always in our fridge.

    thanks so much
    have a great day

    • Anti My profile page joined 2/10
      Posted February 23rd, 2010 at 5:46 am | # |

      I have the same problem too. I am not sure was that just water or oil in the container. :(

      Btw, I am not sure why is the paste I made is so salty. Is that normal?

      THank you,

    • Maangchi New York City My profile page joined 8/08
      Posted February 23rd, 2010 at 8:40 am | # |

      “Is that OK and I can let the cabbage sit in the juice or shall I drain it?”
      No, don’t drain it. Kimchi juice makes your kimchi very delicious! When you make kimchi stew, kimchi soup or kimchi stir-fried rice, use the juice. It sounds like your kimchi was well made!

  123. chaelaw USA My profile page joined 2/10
    Posted February 6th, 2010 at 7:49 am | # |

    Thank you.. Thank you!! I just made this and it is so delicious! I live in Japan so I used daikon instead of Korean radish. I’m not sure if there is much of a difference, I’ve never tasted Korean radish. The texture of daikon is great and the flavor is very mild. Thanks again!

  124. JLS Philippines My profile page joined 2/10
    Posted February 5th, 2010 at 2:47 am | # |

    Ms. Maangchi,

    Can I used pepper paste in kimchi (gochujang)?

    JLS

  125. JLS Philippines My profile page joined 2/10
    Posted February 5th, 2010 at 2:46 am | # |

    In addition, can I salt locally shrimps from my country in replaced of salted squid? Will this be okay in kimchi too?

    JLS

    • Maangchi New York City My profile page joined 8/08
      Posted February 5th, 2010 at 7:21 am | # |

      When I use shrimp in my kimchi, I grind it and add it to my kimchi paste.

      • sirdanilot Terneuzen, The Netherlands My profile page joined 10/09
        Posted February 6th, 2010 at 5:50 am | # |

        Hey maangchi I’m interested in this as well since I’d like to try putting some seafood in kimchi but I haven’t got squid (perhaps it’s available at the fish market but shrimp is easier to find anyway). Could you explain it more thoroughly? Do you just grind raw shrimp in your kimchi, or do you salt it first…? Is the shrimp cooked?

        Do we need real SawaeWooJeot or can we use fresh/frozen shrimp, and how do we handle it? Thank you!

        • Maangchi New York City My profile page joined 8/08
          Posted February 6th, 2010 at 6:37 am | # |

          Yes, I used to add shrimp paste to my kimchi when I made winter kimchi(large amount) in Korea. Pick very fresh and tiny shrimp if you can, and grind it to make paste. You could use a food processor. Put the shrimp paste in your kimchi paste! The raw shrimp paste will make your kimchi very tasty and sweeter.

          I have never used large shrimp in my kimchi, but I think you could use it. Why not? Put the shrimp shelled and de-vained directly into your kimchi paste and wait until your kimchi ferments to eat it.

  126. JLS Philippines My profile page joined 2/10
    Posted February 5th, 2010 at 2:45 am | # |

    Hi Maangchi!

    What if I don’t have korean pepper flakes and chili powder instead I replaced them with just chili powder made locally in our country Philippines, will kimchi still taste as good as it is? Also, in replaced of the sweet rice flour I’ll use just plain rice flour or any pear (will I put this pear in a food processor to make a paste of it?). Please help!!! I really wanted to learn how to make kimchi badly.

    JLS

    • Maangchi New York City My profile page joined 8/08
      Posted February 5th, 2010 at 7:10 am | # |

      If you can’t get hot pepper flakes, use less amount of chili powder when you make your kimchi. Check this out.
      http://www.maangchi.com/talk/forum/where-to-buy-korean-cooking-ingredients

      yes, you can make porridge with rice flour or plain flour and pear juice sounds good!

      • Sylvia My profile page I'm a fan! joined 9/08
        Posted February 5th, 2010 at 11:11 am | # |

        Just a reminder for American readers that “chili” powder should be pure ground peppers. In the US “chili” powder is usually a mix of seasonings for tex/mex chili, it contains garlic and cumin, this is not ok for Korean cooking.
        When I can’t get proper Korean pepper I have purchased ground cayenne pepper in large containers at BJ’s wholesale club. It is a little hotter than Korean pepper but the flavor is ok for Korean cooking.

  127. ahmed My profile page joined 2/10
    Posted February 2nd, 2010 at 4:08 am | # |

    Hi Maangchi. Thank you for having a very helpful site and sharing your amazing food with everyone. I just started making kimchi since i couldnt get enough from my local restaurant in Kuwait. THere are only two : (. I managed to purchase locally the Kimchee Base No Moto brand. I am not sure if iam suppose do add water or any other ingredients. May you please share with your readers a recipe using this base ingredient. Thanks again and sooo looking forward to your response. ahmed

  128. Jfaye07 My profile page joined 1/10
    Posted January 29th, 2010 at 8:00 pm | # |

    First, let me just tell you how much I LOVE this site. Thanks to you I have made kimchi chigae and gamjatang so many times. I am going to work in Prague soon and I want to make my own kimchi because I couldn’t find pre-made kimchi when I was there 3 months ago.

    I will follow your whole cabbage kimchi recipe but I am wondering how I should store it. If I keep it in the balcony do I have to buy a special container (line an earthenware pot) and if so how long will it last?

    • Spanky Prague, Czech Republic My profile page joined 1/10
      Posted January 30th, 2010 at 4:09 am | # |

      hi Jfaye07

      what a coincidence!I live in Prague, two days ago I made my first kimchi and left a question about it just before you.
      In Prague there is a Korean retail – wholesale store:
      Korejské a japonské potraviny
      Korunní 47/1186, Praha 2 – Vinohrady
      Tel/fax: 224 256 284, mobil: 603 484 802
      Email: shin@mbox.vol.cz
      Mo-Fri: 9.00 – 18.00
      Sat: 9.00 – 16.00

      They do have kimchi there, but it’s rather expensive.
      You can also find it at a Japanese grocery:

      한국 식품 Hanguk sikpchum
      Uralská 3, Praha 6 – Dejvice
      Mo-Sat: 9:00 – 20:00
      Sun: 14:00 – 18:00

      Have fun in Prague

    • Maangchi New York City My profile page joined 8/08
      Posted January 30th, 2010 at 8:37 am | # |

      Jfaye07,
      Store your kimchi in a container and keep it in the refrigerator. oh, it’s freezing cold there now right? Then, I suggest putting your kimchi container into a cardboard box and keeping it in your balcony so that your kimchi won’t be frozen

      Spanky,
      Thank you very much for the information! Would you please copy and paste the address of korean grocery stores to the forum?
      http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients

      When Jfaye07 moves to Prague, both of you could make good friends and talk about Korean cooking and exchange useful information! It will be awesome!

  129. Spanky Prague, Czech Republic My profile page joined 1/10
    Posted January 27th, 2010 at 3:02 am | # |

    Hi Maangchi,

    thanks so much for the kimchi video!
    We made it yesterday with my husband (I dragged him away from NYC and he’s missing all the food) and it all worked great, except we made it way too spicy. We didn’t have chilli flakes, so we ground a whole bag of thai chillis instead.
    Is there any way to salvage it? Could I add more salted cabbage?

    Thanks a lot for your answer.

    • Maangchi New York City My profile page joined 8/08
      Posted January 30th, 2010 at 8:40 am | # |

      sorry about the late reply. Yes, if your kimchi is still fresh but it’s too spicy (too much kimchi paste), you could add more salted cabbage now.

  130. kimberly Australia My profile page joined 1/10
    Posted January 26th, 2010 at 3:55 pm | # |

    hi… its okay if i wanna put kimchi in the container until 6days??? i ever heard if we do fermented more than 1 week or 1 month.. this taste its more good… its true??

  131. dori Hannover, Germany My profile page joined 1/10
    Posted January 24th, 2010 at 10:28 am | # |

    Hello Maangchi!

    I made kimchi with your great recipe yesterday, and it turned out to be soooo delicious! And I had such fun making it, it doesn’t seemed like work :) My korean friends told me it is very hard to make kimchi when I asked them about it, so I will make them little jars as a present… I am sure they will be very surprised! :)

    The only problem is now, that I am kind of obsessed with the kimchi I made, and since yesterday I already ate three times from it. I don’t think it will have time to ferment before I eat it all! :) My boyfriend is already laughing at me for being so in love with the kimchi :) I think he is just jealous, because he can’t take spicy food like me :)

    Thanks for all the great recipes, and showing healthy cooking with many vegetables, good meat and kimchi!

    • Maangchi New York City My profile page joined 8/08
      Posted January 25th, 2010 at 12:12 am | # |

      I love fresh kimchi, too! “The only problem is now, that I am kind of obsessed with the kimchi I made, and since yesterday I already ate three times from it” lol

  132. kuala philippines My profile page joined 1/10
    Posted January 20th, 2010 at 2:39 pm | # |

    i just tried making one… i think the pate is alright… but the problem is the cabbages are to salty… is there anything i can do.. to lessen it?

    • Maangchi New York City My profile page joined 8/08
      Posted January 20th, 2010 at 4:49 pm | # |

      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.

  133. kuala philippines My profile page joined 1/10
    Posted January 19th, 2010 at 11:20 pm | # |

    hi… im from philippines and i really love eating kimchi.. i want to try and make it by myself the problem is i cant find some of the ingredients here… i can only buy the ready made kimchi base… is it okay if i use it?.. or can i substitute some of the ingredients?… will be okay?.. i mean in terms of the taste and quality…

  134. Bibimbap Hamburg, Germany My profile page joined 1/10
    Posted January 19th, 2010 at 3:43 pm | # |

    Hello Maangchi

    My name is Dario and I have a question, me and my wife made your Kimchi today but we accidently used Hot Pepper Paste instead of the flakes I just wanted to know if it will work with the fermentation or if we have to throw it away :( ? otherwise we will eat it with Rice tomorrow it will probably still taste good :)

    Thx for all the great recipes
    Dario Espiritu

    • Maangchi New York City My profile page joined 8/08
      Posted January 19th, 2010 at 5:33 pm | # |

      No problem! Don’t throw it away! : ) It will still ferment nicely.

      • Bibimbap Hamburg, Germany My profile page joined 1/10
        Posted January 20th, 2010 at 5:13 am | # |

        Thank you for the quick answer :)
        I am happy that it will still work so our first Kimchi isn´t a desaster after all ;)

        Have a nice day

  135. shortyscat Naples, Italy My profile page joined 1/10
    Posted January 16th, 2010 at 4:08 pm | # |

    Hello Maangchi!!!! I just wanted to THANK YOU SO MUCH! I recently moved to Italy with my husband (military) and have missed korean food so much…with my mom (korean) nor any korean stores around I have missed korean food for 5 months now…until I found you. I can honestly say…I am 36 and only knew how to make kalbi and mandu. So with the help of my mom sending me ingredients from the states…and your videos…I have made chapchae…an just made my first batch of kimchi…and I almost cried. You made it so easy..I never thought in a million years that I could make it…and taste so good the first time. My daughter is also very happy now too..LOL. Once again THANK YOU, THANK YOU, THANK YOU!…..Tomorrow I’m making kaktugi…and cucumber kimchi.

    • Maangchi New York City My profile page joined 8/08
      Posted January 17th, 2010 at 5:33 pm | # |

      “…I have made chapchae…an just made my first batch of kimchi…and I almost cried. ” Reading your message makes me cry now! Awesome!

  136. aearthr Singapore My profile page joined 1/10
    Posted January 15th, 2010 at 12:01 am | # |

    I managed to do a 2nd batch of kimchi. But encountered some problems.
    1) The cabbage kimchi I made has a very strong fermented taste which I don’t like. I just can’t eat it raw without cooking. The taste is too empowering. However, the kimchi pancakes I made from using this batch of kimchi taste fantastic. So I can be sure the kimchi is not spoilt. What can I do to the kimchi so that i can eat it as a side dish?
    2) I also tried the fermented radish. This is my first trial but also an unsuccessful one. The fermented radish is too salty. Do you know what can I do to make it edible? Can it be make into soup like cabbage kimchi soup?

    • Maangchi New York City My profile page joined 8/08
      Posted January 15th, 2010 at 10:13 pm | # |

      Hi, sorry about the late reply!
      “..has a very strong fermented taste which I don’t like.”
      Yes, that’s usual. Not many people will like kimchi smell!

      Your fermented radish kimchi is too salty? Then there is nothing you can do to fix it because it’s already fermented. Yes, you can add it to kimchi stew or kimchi soup.

      Thank you!

  137. Kavanaru France My profile page joined 1/10
    Posted January 13th, 2010 at 4:12 pm | # |

    OMG!! Thanks a lot! You cannot imagine how long I have been looking for a Kimchi recipe that really tastes like the Kimchi I used to eat with my Korean friends in Germany. I tried yours and WOW! That’s it!! Thanks!!

    In Germany, I used to buy Kimchi at a Korean shop near my home, but I cannot find anything similar here in Switzerland…

    P.S.- I love your videos in Youtube… next recipes I will try.. Mul Mandu und Kimbap! :)

  138. whyrlez My profile page joined 1/10
    Posted January 11th, 2010 at 11:03 pm | # |

    Hi Maangchi,

    I have some questions:

    1. I believe that kimchi has a powerful cancer-fighting compound. Is it true that kimchi, if you eat too much, will cause urinary tract infection ( due to the use of fish sauce and salting during kimchi preparation)?

    2. Is it OK to separate the leaves and chop them up into bite-size pieces before salting and sitting in four hours?

    3. Can I skip the fish sauce? Will it affect the overall fermentation process?

    4. I noticed that your recipe for kimchi was a bit unique. Most recipes available on the internet does not include Sweet Rice powder ( or any baking powder). Does the use of flour prolonged kimchi for months?

    5. Some use a concoction apple, pear, and onion (all blended up) instead of sugar. Is this OK?

    • Maangchi New York City My profile page joined 8/08
      Posted January 12th, 2010 at 9:40 am | # |

      allo!
      These are my answers!

      1. I don’t know the answer. If you want to discuss the topic more with my other readers, leave your post here:
      http://www.maangchi.com/talk/forum/general-discussion

      2. yes, it’s ok. I will post the “easy kimchi” (bite size cut before salting) recipe soon
      3. yes, skip fish sauce, it won’t affect fermentation process.
      You can make vegan kimchi
      4. yeah, 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 fits for your taste.

      5. of course it’s ok. I use pear and onion. You don’t have to use sugar if you use sweet pear. My favorite Western pear for kimchi is sweet bosc pear.

      • whyrlez My profile page joined 1/10
        Posted January 12th, 2010 at 9:48 pm | # |

        As usual, your’e the best! Thanks very much Maangchi for the very helpful tips!

  139. fazeela5286 malaysia My profile page joined 1/10
    Posted January 10th, 2010 at 9:24 am | # |

    Dear Maangchi,
    Thanks for all the wonderful korean recipes!! I just tried my hand at kimchi and it turned out nice. I still need to work on the salt sprinkling tho. (^^ I think the salt was to heavy on the stems but I was afraid that it would not turn out well. What’s your advice?
    I would like to get the salting right so that I can make good kimchi as my mother loves it very much but I’m afraid she can’t take too much as she has high blood pressure.
    If I use less salt on the cabbage will it have any effect on the kimchi or fermenting process?

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2010 at 11:42 am | # |

      “I still need to work on the salt sprinkling tho. (^^ I think the salt was to heavy on the stems but I was afraid that it would not turn out well. What’s your advice?”
      Don’t worry much about it. That’s how to make kimchi. : )

      Yes, the kimchi with less salt will be fermenting faster than salty kimchi.

      Most salt will be washed away when you rinse it after salting, so you don’t have to worry too much about your salt intake.

      Good luck with making delicious kimchi! Let me know how it turns out.

      • fazeela5286 malaysia My profile page joined 1/10
        Posted January 11th, 2010 at 6:20 am | # |

        Hi,
        Yes the Kimchi is delicious. I especially like the smell and taste of the fresh one right after the mix. Yummmmy (^^) Thanx for the advise, now I don’t worry about it..heheheh
        Now for some kimchi soup and fried rice!

        Love your recipes and thanks for sharing (^_^)

  140. Jae-Ho Kim
    Posted January 9th, 2010 at 6:34 am | # |

    I see myself making Kimchi in front of a computer while your video is running.
    Thank you very much for the useful info. It looks a lot easier and quicker when you make it. You are very talented! Good luck with your works!

    • Maangchi New York City My profile page joined 8/08
      Posted January 10th, 2010 at 11:44 am | # |

      haha, I can imagine how you are making your kimchi and busy watching my video clip at the same time! btw, how did it turn out? : )

  141. 류형수
    Posted January 9th, 2010 at 12:10 am | # |

    Happy New Year !!!
    새해 복많이 받으세요. 그리고 한국의 술종류(막걸리,동동주,등등)과 음료종류(식해,수정과,등) 해물다루는 회와 매운탕종류, 비빔밥 중 산채비빔밥 등등. 2010년 건강 하시고 행복하세요.

  142. 류형수
    Posted January 8th, 2010 at 10:06 pm | # |

    멋지네요. 한국음식을 잘소개하시네요.

  143. KoreanMan
    Posted January 8th, 2010 at 8:16 pm | # |

    I came here to read the newspaper.
    I’m so proud of you.
    Introduce many of the foods are a lot of Korea

    Dongchimi, yakbap, patjuk, bukeoguk
    pajeun, meatball (yukwonjeon), kongbijijjigae (kkotgae jang),, Spicy Chicken (yangnnumchicken), jjimdak, squid sundae,, yaksik,, yakkua, hankua

  144. 미루
    Posted January 8th, 2010 at 7:50 pm | # |

    아내하고 비디오보는데 너무 요리들이 예쁘고 먹음직스럽네요. 복많이 받으세요.

  145. Iris Choi
    Posted January 8th, 2010 at 5:42 pm | # |

    Hello,Maangchi,

    First of all, Thank you very much for sharing all recipies in English and your cooking stories. My husband and myself have been passionated of your site. I am working for senior home in Langley,.CA. and one of my co-worker is making a cook book for her friends and residents at care home. If you don’t mind I like to introduce your recipies to her which it will be published by your name. Especially about making Kimchi. Please please~~allowe me…and pleae give me an answer..Thank you for your time. Sincerely Iris,

    • Maangchi New York City My profile page joined 8/08
      Posted January 8th, 2010 at 6:08 pm | # |

      of course you can spread the kimchi recipe! By the way, I’m going to post another kimchi video recipe with more exact measurements. Wait until I post it soon. Thank you very much!

      • Iris Choi
        Posted January 8th, 2010 at 7:55 pm | # |

        I really appreciate your generosity and kindness. You are awesome~~…I couldn’t wait to see my friend smile until tommorrow.^^*~~ Thank you again. sincerely, Iris

  146. Julie
    Posted January 8th, 2010 at 4:07 pm | # |

    For those who are vegetarian or vegan you can use soy sauce instead of the fish sauce. It gives it the same saltiness of the fish sauce.

  147. jamma
    Posted January 8th, 2010 at 12:22 pm | # |

    안녕하세료?
    저두 한국인이 거의 없는 캐나다에서 살고 있습니다.
    주변의 캐나다인에게 자신있게 한국음식을 알릴 수 있게 되어 반갑고 고맙습니다.
    자주 들어 오겠습니다.

  148. 송인경
    Posted January 8th, 2010 at 8:27 am | # |

    한국에서도 김치 사먹는 사람많은데, 너무 쉽게 뚝딱 잘만드시네요. 저도 김치 담글수 있을거 같습니다. 그리고, 덤으로 영어공부도 되네요. ^^

  149. Kim
    Posted January 8th, 2010 at 4:31 am | # |

    한국 음식을 세계에 널리 알려주세요!
    자랑스럽습니다!^^

  150. 김기웅
    Posted January 8th, 2010 at 4:25 am | # |

    놀랍습니다.

    영어 공부를 할려구 하다가.. 회사에서 ..

    재미있네요.. 음식만들기를 듣는것도 공부가 되네요..

    담부터 영어로 써야 겠어요..ㅋㅋㅋ

    올한해도 대박 나세요.

  151. ooi
    Posted December 31st, 2009 at 2:39 am | # |

    hallo there
    i have try your recipe and the kimchi taste good!

    anyway i want to ask if we dont want to use fish sauce any other thing can make replcement??

  152. sp
    Posted December 30th, 2009 at 4:27 am | # |

    hello again, my KIMCHI turned out GREAT!!
    i will make my next batch asap because i only made two cabbage and i realized that, that wasnt enough for me lol
    anyways after the cabbage have been fermented i realized that i put in way way too much paste on them so when i took them out to eat i felt like i was eating paste. today i removed a lot of the paste from the cabbage leaves and i have A LOT of sauce, more like spaghetti sauce its not very liquidy or too gooey. so here are my questions:

    1) I was wondering if i could mix this sauce with the left over paste that i have not yet use n then make the rest of my kimchi?
    2) to not make the same mistake how much paste should be spread on the cabbage?

    I hope you had a wonderful christmas and and even better new year.

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2009 at 7:31 am | # |

      Successful kimchi making! Great news!
      My answers:
      1.Yes, I think it will be ok. Mix it together for later use. If you don’t make kimchi sooner, keep it in the freezer.
      2.It depends on your taste. Now you know what you like.

      Happy New Year!

  153. rv65
    Posted December 29th, 2009 at 10:38 pm | # |

    How much salt should I add instead of fish sauce? I want to make this but without fish sauce as my brother is a vegetarian. I could make it with fish sauce but I want to make it vegan. This will also be the first time I’ll be making it so it’s going to be interesting.

    • Maangchi New York City My profile page joined 8/08
      Posted December 30th, 2009 at 12:38 am | # |

      first time! omg, I hope it turns out good!
      Start with 1/2 cup salt and add more later if it’s too bland.
      Let me know the result! Happy New Year!

  154. Meighan
    Posted December 25th, 2009 at 8:56 pm | # |

    I used a recipe that wasn’t on your site, and it came out way too spicy because of using red pepper powder. Is there any way to cut down the spice so the batch isn’t ruined? I will try your recipes next time! Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted December 25th, 2009 at 9:13 pm | # |

      Hi, you can control spiciness by adding more or less hot pepper flakes. If the kimchi that you made by following someone else’ recipe turned out too spicy for you, reduce the amount of hot pepper flakes.

      • Meighan
        Posted December 26th, 2009 at 3:48 pm | # |

        Is there any way to save this batch??

        • Anonymous
          Posted January 8th, 2010 at 2:10 am | # |

          You can take away kimchi paste by hand or in water. And you can use it in various ways. One is just stir fry it with oil in the pan with a little sugar.

          • Anonymous
            Posted January 8th, 2010 at 10:35 am | # |

            If you use sesami oil or perilla oil, it taste much better.

  155. Anonymous
    Posted December 24th, 2009 at 1:34 pm | # |

    i just finished making my kimchi and it looks just like yours but i have some paste left over and i stored it in the refridgerator so i was wondering how long can i keep this paste?

    • Maangchi New York City My profile page joined 8/08
      Posted December 25th, 2009 at 9:15 pm | # |

      You can keep the leftover kimchi paste in the freezer up to 1 month. Use it for your next batch of kimchi. Thaw it out and use it.

      • sp
        Posted December 29th, 2009 at 5:44 am | # |

        hello again, my KIMCHI turned out GREAT!!
        i will make my next batch asap because i only made two cabbage and i realized that, that wasnt enough for me lol
        anyways after the cabbage have been fermented i realized that i put in way way too much paste on them so when i took them out to eat i felt like i was eating paste. today i removed a lot of the paste from the cabbage leaves and i have A LOT of sauce, more like spaghetti sauce its not very liquidy or too gooey. so here are my questions:

        1) I was wondering if i could mix this sauce with the left over paste that i have not yet use?
        2) to not make the same mistake how much paste should be spread on the cabbage?

        I hope you had a wonderful christmas and and even better new year.

  156. Christopher
    Posted December 22nd, 2009 at 9:48 pm | # |

    Hi Maangchi,

    I followed your recipe a few months ago and have been very greatly enjoying the kimchi and kakdugi ever since. The flavor really improved as time passed! Now I am going to make some more, except that this time I will use fermented shrimp in place of fish sauce.

    I want to say something to all of the (many) people who write in asking if they can skip the oysters. Please, try it with oysters. They are delicious! They add a fresh, light, “sea-breeze” sort of taste, they are delightful to find amid the vegetables, and they extremely healthy–you’ll definitely be getting enough zinc! So, please, give the oysters a try. They’re good.

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2009 at 8:38 am | # |

      yes, I agree that fresh oysters give a deep flavor when they are added to kimchi. I like to share your comment with my other readers. Please copy and paste your comment here if you want.
      http://www.maangchi.com/talk/forum/general-discussion

      • Christopher
        Posted December 23rd, 2009 at 4:28 pm | # |

        Thanks for your reply! I was just amazed at how often I saw people here ask the same question: “Can I omit the oysters?” And I wondered: “Why would they want to do that? They oysters are wonderful!”

        I don’t know where you want me to copy and paste my comment, but feel free to do that yourself if you like!

        Is there anything else that might make a nice addition to, or variation on, the kimchi recipe? Would some mushrooms work?

  157. Whyre Lez
    Posted December 21st, 2009 at 3:07 am | # |

    Hi Maangchi,

    1. when you say “2 medium size Nappa cabagges” how many kilograms should they be in total?
    2. Is chilli powder sold Mccormick the same with the pepper flakes?
    3. Is there any alternative for Asian Chive? I dont think we have that in our supermarkets
    4. Is shrimp sauce a better substiture for fish sauce
    5. What do you mean by putting the kimchi at room temparature for 1 to 2 days? We may have different room temperature, so how many degrees celsius must a room temperature have?

  158. Rose
    Posted December 17th, 2009 at 1:55 pm | # |

    hi!!!your website is very interesting. it makes me want to start cooking korean food again.one question about making the kimchi: is it ok if i dont put the raw oysters in the paste?can i replace it by another thing?

  159. Cheryk
    Posted December 17th, 2009 at 7:22 am | # |

    Hi Maangchi,

    I love your food blog very much. And i am going to make kimchi.

    I bought hot pepper paste intead of hot pepper powder. I am wondering is it the same? Can I use hot pepper paste for kimchi? will it taste same as hot pepper powder … i am worry the taste turn out differently.

    Thank you

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2009 at 8:43 am | # |

      no, hot pepper paste and hot pepper flakes are different. I’m afraid to say that you shouldn’t use hot pepper paste in Kimchi. Get hot pepper flakes. Good luck with your kimchi making!

  160. Frances
    Posted December 16th, 2009 at 12:56 am | # |

    Hi, the cabbage kimchi I made one day ago and today it’s still salty. How can I reduce the salty taste ?
    Thanks a lot.

    • Maangchi New York City My profile page joined 8/08
      Posted December 16th, 2009 at 1:14 am | # |

      Yes, you can fix it!
      Add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. That’s my way to dilute saltiness.

      • Aaron
        Posted January 1st, 2010 at 12:01 am | # |

        Hi Maangchi,

        i just made myself some kim chi today and i reckon it’s a bit too salty. I tried adding sugar, just saw your post on adding radish. Just want to ask you about this since you’re the expert in Korean food:

        1) Right now my kim chi is sitting out at around 25 degrees, happily fermentating. If i were to add radish into it, will my fermentation still works? Many others told me the fermentation won’t work and your kim chi will go bad after that.

        2)How do you tell if your kim chi has gone bad?

        Hope to hear from you again and Happy new year to you! =)

        • Maangchi New York City My profile page joined 8/08
          Posted January 1st, 2010 at 10:05 am | # |

          “happily fermentating..” haha! Happy New Year!
          It sounds like your kimchi starts fermenting. I would not add radish to fermented kimchi.

          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 kimchi already has white stuff, it’s fungus. You will have to remove the top layer of the kimchi.

          • Aaron
            Posted January 2nd, 2010 at 1:05 am | # |

            Thanks Maagchi,

            i’m afraid my kimchi might be too salty. Any ways to save that pot of kim chi?? Would adding radish after that work?? =(

  161. Aearthr
    Posted December 14th, 2009 at 5:10 am | # |

    I finally made my first kimchi and it really taste very yummy.
    I have my homemade kimchi in my instant noodle and fried rice. Will be doing a kimchi pancake soon.
    Really thanks a lot for your easy to read recipe and the nicely done video.

    • Maangchi New York City My profile page joined 8/08
      Posted December 14th, 2009 at 6:34 pm | # |

      Congratulation on your successful kimchi making! Now you can make so many different kinds of side dishes with the kimchi you made!

  162. sirdanilot
    Posted December 12th, 2009 at 11:00 am | # |

    I spent a large part of today making delicious cabbage kimchi and oisobagi kimchi! Perhaps I will make a picture of them.

    I now know the difference between making kimchi with real korean gochugaru (chili pepper flakes) and regular chile powder. Perhaps you can tell this to people who can’t find the proper ingredients:

    Regular powder is spicier than gochugaru, so if you are planning to make kimchi with this, use MUCH less. Also make sure to watch the ingredients section: if it contains any other ingredient than chile powder (for example cumin or cajun spices) then DO NOT use it.

    The result with gochugaru will be better: it is a bit coarse, so you will taste and see tiny little chile bits. Your kimchi will have a beautiful red colour. It also has a deeper taste, I think, with perhaps hints of paprika. I can’t really describe very well.

    • Maangchi New York City My profile page joined 8/08
      Posted December 12th, 2009 at 1:57 pm | # |

      Thank you for your update. “The result with gochugaru will be better”
      I will let my readers know if they ask me.

  163. sirdanilot
    Posted December 12th, 2009 at 8:26 am | # |

    I am thinking about making the cabbage kimchi AND the kaktugi kimchi in the same container, as the kimchi paste seems to be the same. Can I? Or should I put them in separate containers?

    • Maangchi New York City My profile page joined 8/08
      Posted December 12th, 2009 at 2:01 pm | # |

      I usually keep cabbage kimchi and radish kimchi in different containers even though I use the same kimchi paste. If I keep them in the same container, lots of liquid from radish kimchi will come out so that my canbbage kimchi will be too wet. However, if you want, keep them in the same container. It won’t be harmful. : )

  164. Camán
    Posted December 12th, 2009 at 6:47 am | # |

    Hi Maangchi.

    Thanks for a wonderful demonstration in the art of Kimchi making.
    Very inspiring.
    I’m moving to my wife and her 5 children next summer
    with my 6 kids and they mainly eat Korean food.
    My wife lived in Korea for 20 years and the children are part Korean,
    so i thought I show them some respect by learning the fine art of Korean cooking
    and you blog will be a great help to achieve the necessary skills.
    I’l let you know how it goes. :)
    Step on: Making veg. Kimchi today with my daughter.

    • Maangchi New York City My profile page joined 8/08
      Posted December 12th, 2009 at 2:05 pm | # |

      wow, so many chidlren!
      You and your wife will be very busy cooking to feed all of them. : )
      She will be impressed when she sees your Korean cooking skill!
      I love what you say, “I show them some respect by learning the fine art of Korean cooking”
      Cheers!

  165. Nok
    Posted December 9th, 2009 at 11:27 pm | # |

    Thank you for posting this how-to video! They are very easy to follow and look really tasty! … I had been trying to make kimchi so many times in the past but it didnt work out well…….

  166. Jessica
    Posted December 9th, 2009 at 6:43 am | # |

    I sprinkled too much salt on the cabbages and the kimchi turns out too salty. Is there any way in which I can do to save my kimchi? or I could do other dishes to make use of my kimchi?

  167. Elmar
    Posted December 8th, 2009 at 5:13 pm | # |

    Hi Maangchi,

    greetings from Germany. I found your *GREAT* website by searching for a recipe for Kimchi. I tasted it a couple of years ago and I wondered how it is made. We have similar preparations of fermented food here, such as white cabbage or green beans. What happens to the oysters at the end of the fermentation process?

    Me being a passionate cook myself, I very much enjoyed your videos. Maybe I will try some of your recipes some day.

    Elmar.

    • Maangchi New York City My profile page joined 8/08
      Posted December 9th, 2009 at 10:33 am | # |

      Elmar,
      yeah, the raw oysters ferment when the kimchi ferments. I love the taste and flavor of the oysters. But if you are not familiar with using raw oysters in your kimchi, skip them.
      Let me know how your Korean cooking goes later. Thank you!

  168. Mick
    Posted December 7th, 2009 at 9:08 am | # |

    First thanks so much for the video on kimchi. We’ve been buying littel jars of it for a long time and I saw your video and thought, “Hey! I can do that.” And I have been. Yum!

    As a vegetarian I modified the recipe a bit. I don’t use the osyters but to get some “fish” flavor I use seaweed. Normally dired Wakame and a type that has a Japanese name I can’t pronounce or even type, but it is very “fishy” smelling and adds the same flavor. I buy them both dried and then use about 1/3 cup of both reconstituted with hot water. It makes about 3 cups each. I put the Wakama in the processor and the other directly in the paste (since it’s small pieces).

    Great stuff though. Thanks again.

    We love the smell of frementing kimchi in the kitchen even.

  169. Carmen
    Posted December 5th, 2009 at 4:29 pm | # |

    Hi Maangchi,

    some people suggest to have pear mixed with the kimchi. Is it necessary?

  170. Eileen
    Posted December 5th, 2009 at 12:31 pm | # |

    Dear Maangchi,
    I’ve tried out this kimchi today and it was lots of fun! I don’t really know if the flavouring was correct because i just made kimchi with 1 cabbage. so i do some maths for all the ingredients. Gonna find out the results tomorrow when it was fermented. Really hope to try out more of your recipes regarding kimchi. Can you post one on kimchi pancakes? It really looks delicious :)

  171. Wen
    Posted December 3rd, 2009 at 4:12 pm | # |

    Hi Maangchi, I just found your website recently. I gave your kimchi recipe to my mom. She’s been trying different kimchi recipes, and your recipe is the best so far. My mom said the taste was very authentic. Thank you so much~!

  172. Susie
    Posted December 2nd, 2009 at 1:55 pm | # |

    you should have a recipe for kimchi fried rice. i usually put bite size pieces of spam in it just to have some meat in it. ^^

  173. pauline
    Posted December 1st, 2009 at 7:36 pm | # |

    thank you for your fantastic food blog, can you tell me why you put in the rice flour, is this very traditional. Alot of recipes i read do not use it.
    Also can you tell me what Kimchee base is used for?
    Many thanks, great website.

    • Maangchi New York City My profile page joined 8/08
      Posted December 5th, 2009 at 2:38 pm | # |

      You can skip the porridge if you don’t want. Kimchi recipes are different from region to region. This is Southern style of kimchi.

  174. Shi Yun
    Posted December 1st, 2009 at 8:29 am | # |

    Hi Maangchi! I made Kimchi and Kimchi Sujebi last week and they turned out very well! Thanks so much for the recipes!

    I posted the pictures on my blog! http://www.geosceaft.blogspot.com

    Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted December 1st, 2009 at 9:10 am | # |

      wow, looking at your kimchi sujebi is motivating me to make it for my dinner tonight. I have lots of fermented kimchi in the fridge. And you also made good looking kimchi! Thank you for trying out my recipes.

  175. O.
    Posted November 30th, 2009 at 5:03 pm | # |

    Hi,Maangchi!

    It was wonderful to come across your great site with traditional korean food,my mom is korean so i grew up having mostly korean food around ,which i love:) the way we prepare it is a bit different and i am going to try making kimchi ur way:) I was also going to ask you if you could please upload a vidoe on making Kkul Tarae,if it’s at all possible to make at home :)

    Bets regards,keep up a good work!

  176. Anonymous
    Posted November 29th, 2009 at 8:02 pm | # |

    hi maangchi. I love your website and your recipes.. I have been trying them out and my husband loves them.
    How long can you keep kimchi for after you make it?

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 9:02 pm | # |

      I usually keep my kimchi in my refrigerator for about 2 months. It doesn’t go bad but ferments.

  177. Yves
    Posted November 25th, 2009 at 4:35 am | # |

    hi Maangchi,
    what if the taste of the kimchi is not that spicy when it is fermented?
    how can i add more spiciness to it?
    thanks.

  178. Bluejay
    Posted November 21st, 2009 at 9:32 am | # |

    Hi Maangchi!

    I love your videos and am making kimchi right now! I have a question, though.

    Can I substitute oyster sauce for oysters? And if I can, how much should I use?

    Thanks!

  179. Ada
    Posted November 20th, 2009 at 10:21 am | # |

    Hi Maangchi first off I want to say I love your website! My five kids and I are a big fan of Korean food and we love to go to the Korean restaurant here but to feed all of us cost a lot of money so I am excited to be making it at home now. I made up some cabbage kimchi a few days ago and it turned out great but the only problem is mine doesn’t seem to have as much juice to it like the kind in the restaurants do or yours. Is there a way I can add more juice to the kimchi? I hope so.

    p.s.- I also made the bean sprouts side dish and I am making up some bulgogi tonight for dinner.

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 9:13 pm | # |

      yay it sounds like you are busy cooking Korean food these days. If you like kimchi with more juice, make your kimchi paste less sticky. When you make porridge, use more water.

  180. meju
    Posted November 16th, 2009 at 10:29 pm | # |

    Thank you so much for posting such an easy to follow recipe and video! I’m so far from the Korean market I need to learn how to make kimchi, but the last couple of times I tried were disasters. My mom tried to talk me through it over the phone, using the word 적당히 A LOT – LOL. With your recipe I used 까나리 액젓 instead of the vietnamese fish sauce, which I hope is okay. (My sons put on quite a show over the smell.) My question is this: If I have a lot of sauce left over (my cabbages and radishes weren’t from the Korean market and are very small), are there other things I can do with the sauce? Sorry if this has already been asked. 고마워요, 언니!

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 9:18 pm | # |

      hi, meju,
      I can imagine your son’s action! “My sons put on quite a show over the smell”. Keep your leftover kimchi paste in the freezer and use it when you make kimchi next time. If you want, you can add it to doenjang guk or doenjangjjigae. My doenjang guk recipe will be posted very soon.
      Thank you!

      • meju
        Posted December 7th, 2009 at 7:46 pm | # |

        Thanks! I actually had less left than I thought, and it was great in doenjang jigae.

  181. Anonymous
    Posted November 14th, 2009 at 10:02 pm | # |

    Halo My Dear Maangchi,
    It is hard to find oyster here,Can I use mussel instead of oyster then….??

    • Maangchi New York City My profile page joined 8/08
      Posted November 29th, 2009 at 9:21 pm | # |

      hmmm, I don’t know the answer. I have never heard that mussel is used for kimchi. You can skip the oysters. The kimchi will still be delicious.

  182. Marubis
    Posted November 13th, 2009 at 7:40 am | # |

    Hi Maangchi.
    I love Kimchi and I want to make it with you recipe.
    But I have one question.
    Is the recipe for 2 medium size Napa cabbages AND 2 Korean radishes.
    Or for 2 medium size Napa cabbages OR 2 Korean radishes.
    I´m not sure.
    I want to use 2 medium size Napa cabbages.
    I think, then I must use the half of every products in the recipe, or?
    You are the best Maangchi^^
    Maru~

    • Maangchi New York City My profile page joined 8/08
      Posted November 13th, 2009 at 8:26 am | # |

      Yes, use the half of each ingredient. : ) I’m planning to post another kimchi video recipe with more exact measurements.

  183. Red Ginger Thai
    Posted November 11th, 2009 at 12:15 am | # |

    thank you for the instruction. Finally, the real kimchi recipe! I have tried so many attempt to make homemade kimchi but nothing taste like what served at Korean Rest. Now, I know what went wrong. None of the recipe don’t ask for the rice porridge. that’s maybe why it didn’t ferment properly. Anyway, I tried your recipe today except I use Thai glutinous rice flour instead of the sweet rice flour (I think it’s the same stuff anyway) and so far so good. I think it will be perfect this time. Thanks so much!

    • Maangchi New York City My profile page joined 8/08
      Posted November 11th, 2009 at 11:46 pm | # |

      It sounds like you made good kimchi! Congratulation! Glutinous rice flour is the same as sweet rice flour.

  184. Kimberly Sharp-Ko
    Posted November 10th, 2009 at 1:21 am | # |

    Dear Maangchi,

    I just ran across you site today. I was so happy to see Korean homestyle cooking in English. I live in Korea now and am married to a Korean gentleman. I have lots of Korean cookbooks, but don’t read Korean well, so my husband has to translate a lot of it for me. Now though, with your recipes, I can cook things by myself. I was a professional cook and baker for several years, so I was used to doing things in the kitchen on my own. I love your recipes! They are a big hit with my husband too! He really likes your oi pickles. Keep posting your recipes! If you need ingredients from Korea sent to you, let me know! I will see what I can do for you. Thanks!

    p.s. The salt and sugar reacting to the juices of the cabbage and vegetables is what makes the kimchi ferment. Kind of like German sourkraut without the hot pepper and veggies.

    • Maangchi New York City My profile page joined 8/08
      Posted November 10th, 2009 at 9:44 am | # |

      Terrific! I’m so glad to be found by you! : )
      I feel you will learn Korean cooking very fast because you can find Korean ingredients easily and also you are already a professional chef! “The salt and sugar reacting to the juices of the cabbage and vegetables is what makes the kimchi ferment. Kind of like German sourkraut without the hot pepper and veggies.” Thanks a lot for the info. I will let other readers know about it if they ask me again.

  185. Munira
    Posted November 9th, 2009 at 11:41 am | # |

    Hi Maangchi! Thank you very much. We love kimuchi. Now I now how to make it at home. I will try to do your recepy as soon as possible.

  186. Vinnie
    Posted November 8th, 2009 at 1:38 pm | # |

    Hi Maangchi,
    I have just discovered your website and really appreciate your recipies and video instructions. i tried youe Kim chee recipie but substituted Koha shrimp paste instead of oysters. I also mixed mustard cabbage along with the Napa cabbage. I prefer more green leafy vegetables. I aslo put in 1c. chopped chinese parsely and a herb given to me by my neighbor called Korean water cress. The parsely adds a different dimension of flavor to the Kim Chee. I love Kim Chee and your recipie is so easy to follow. Thank you for your posts. I have become a much appreciated fan, Vinnie

  187. maximilian
    Posted November 4th, 2009 at 6:50 pm | # |

    Maangchi,
    Which ingredient is it in the paste that reacts with the vegetables to help them ferment?

    • Maangchi New York City My profile page joined 8/08
      Posted November 4th, 2009 at 7:23 pm | # |

      Hi, I don’t know the answer.

      • maximilian
        Posted November 5th, 2009 at 5:05 pm | # |

        okay, thanks, I was also wondering about perilla leaf pickles, but I guess maybe the flavor is too mild for korean?

        Thank you Maangchi
        will try to send pictures of my napa cabbage, radish, carrot, kale/other blend kim chee soon if I can get a good one. It is very beautiful.

        • Maangchi New York City My profile page joined 8/08
          Posted November 6th, 2009 at 7:08 am | # |

          Yes, you can add more hotpepper flakes and other ingredients. I’m looking forward to your kimchi photo!

    • PanTardovski
      Posted November 9th, 2009 at 2:48 am | # |

      It’s probably the flour and sugar in the paste most responsible for activating the fermentation — this is basically the same as what you’d do to start a sourdough culture in that respect. You attract yeast and lactobacillis (and many lesser microorganisms) which are your primary agents of fermentation. Most fermentation relies on these basic organisms which are already present in the environment, the key is to attract them with the right ingredients. For example, all the beer and wine we drink now comes from yeasts that were collected from the air by mixing particularly appropriate batches of sugar water; similarly, our history of bread baking comes from attracting basically the same yeasts by leaving out wet wheat flour.

  188. kt
    Posted November 3rd, 2009 at 2:33 am | # |

    just followed up on the soon dubu post with a report on how well your kimchi recipe worked for me. tip: for your users who are afraid of the raw oysters (like me), i’ve found that shrimp paste works well as a substitute.

    http://noodlefever.blogspot.com/2009/11/homemade-kimchi.html

    thank you so much for the wonderful recipes. my husband loves the homemade kimchi!

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2009 at 7:35 am | # |

      I used to use shrimp paste in my winter kimchi when I lived in Korea. Your kimchi looks very delicious!
      Thank you very much!

  189. Dana
    Posted November 3rd, 2009 at 1:45 am | # |

    Hi Maangchi! I love watching your videos…you remind me of my mom, and I use to help my mom make kimchi when I was little. She would always give me the task of mixing the rice flour and water, but it was so much fun! Or at lest I thought it was at the time (I was really glad she let me help…I was like 5 or 6 and she would NEVER let me help Lol) Anyways I love your videos.

    • Maangchi New York City My profile page joined 8/08
      Posted November 3rd, 2009 at 7:44 am | # |

      oh, I’m so happy to hear that I remind you of your mom!
      “I was really glad she let me help” cute!!! : )
      Happy cooking!

  190. Vivian
    Posted November 2nd, 2009 at 1:10 am | # |

    Hi Maangchi!

    My korean friend made bok choy kimchi, and said it was good. Have you tried making kimchi with bok choy??

    • Maangchi New York City My profile page joined 8/08
      Posted November 2nd, 2009 at 8:50 am | # |

      I have never made kimchi with bok choy, but will try it out later. I’m wondering if it will still be crunchy after it ferments.

  191. Linh Mai
    Posted November 1st, 2009 at 9:30 am | # |

    Hi Maangchi,

    I finially made kimchi last nite but it turns out to be very sweet and not salty or sour enough. Do I need to wait to add something to fix it?

    Thanks a lot maangchi

    Linh

    • Maangchi New York City My profile page joined 8/08
      Posted November 1st, 2009 at 9:54 am | # |

      Congratulation on making your own kimchi!
      You made your kimchi last night! If you like sour taste kimchi, put your kimchi jar at room temperature and wait for a few days until it ferments.

      If your kimchi is too bland for your taste, add more salt. Bland kimchi can be fixed easily by adding salt or fish sauce.

      It’s too sweet? Use less sugar when you make next batch of kimchi later.

      • Linh Mai
        Posted November 1st, 2009 at 1:19 pm | # |

        Thank you Maangchi,

        I added salt and I am waiting impatiently for it to get sour :) Thanks a lot for your receipe :) I really enjoyed it

        I will remember to use less sugar next time :D Thanks a lot Maangchi

  192. max
    Posted October 31st, 2009 at 1:57 pm | # |

    Also,
    Maangchi:
    Japanese use perilla in some of their pickle recipes, for instance the umeboshi plum, among many others.

    do you have any way/recipes to use this ingredient in pickles?

    I have some growing here from my travels to japan and korea and found the ingredient so interesting of a new flavor that I named one of my cats “Shiso”.
    Thank you very much for your comments,

    Max

  193. max
    Posted October 31st, 2009 at 1:50 pm | # |

    and which ingredient is it in the paste that reacts with the vegetables to help them ferment?

  194. max
    Posted October 31st, 2009 at 1:33 pm | # |

    I have a question to the great wizard of all pickles:

    I put apple/pear in bulgogi, and used cooking apples to sweeten brine for cucumber pickles,
    but is it wise or unwise to use fruit (pureed uncooked apples) in a kimchee or pickle recipe as part of the paste ?..
    Max

  195. rv65
    Posted October 31st, 2009 at 12:50 am | # |

    One Korean lady on a documentary actually put water on the hot pepper flakes. Along with other ingredients she made the Kimchi paste. No flour or mochiko. She also put in Salty shrimp paste and Fish sauce. Finally she cut the kaktugi into strips instead of cubes.

    • Milgwimper
      Posted October 31st, 2009 at 7:26 am | # |

      Yeah the stripped kimchi is called Mu sang chae, and usually not fermented, so it is more like a salad.

      There are many variations in making kimchi, and each family is different, and each province is different. Also there are 180 + types of kimchi, and not counting the “salads”.

      • rv65
        Posted October 31st, 2009 at 12:49 pm | # |

        Actually the strips of radish was a part of the paste so maybe that’s why.

        • Milgwimper
          Posted November 2nd, 2009 at 1:20 am | # |

          Ahh if it part of the paste, then yeah everything gets fermented later. :) Man this is making me hungry!

  196. Thaory
    Posted October 30th, 2009 at 6:18 pm | # |

    I always use ur kimchi recipe to do my kimchi its always a HIT ! ^^ But this time i made kagtuggi, and I think I fermented them too long because Kimchi is PERFECT (like it is usually) but kagtuggi has some kind of white powder on it is it normal?

  197. Shaheen
    Posted October 29th, 2009 at 5:01 pm | # |

    I also used green onions and didn`t have Chives and it still turned out yummy thanks

    • Maangchi New York City My profile page joined 8/08
      Posted October 30th, 2009 at 8:30 am | # |

      You are a smart cook! : ) Yes, I use green onions when I don’t have buchu (Asian chives), too.
      Congratulation on your successful Kimchi making!

  198. Shaheen
    Posted October 29th, 2009 at 5:00 pm | # |

    Hello Maangchi! I made your Kimchi about 3 hours ago and it`s very tasty. I`ve made it before and it came out way too spicy and went bad a week later due to not knowing how to store it and washing it and putting it back into the jar. But today I made it and it was great! My mom thinks it very spicy but loves it I also used 2 pears with 1/2cup or Rice Flour it was a sweet paste and I mixed in 1/4 cup of chili powder (I used Indian Chili Powder because that’s all my mom uses to cook she’s American and my dad’s Indian) Next time I will try Korean Chili Powder. any way I wanted to thank you for your recipes and to tell you I tried again =)
    Thanks

  199. Kathy
    Posted October 28th, 2009 at 9:53 pm | # |

    Hi Manngchi,

    Can the remaining paste be used for some other dish later if i keep in the fridge?

    • Maangchi New York City My profile page joined 8/08
      Posted October 28th, 2009 at 10:10 pm | # |

      Hi,
      Keep the leftover paste in the freezer and when you make your next batch of kimchi, thaw it out and use it.
      Kimchi paste is usually not used in any other side dishes because it contains fish sauce.

      If you want, you can add some to your doenjangguk (cabbage soup with soybean paste). I have not posted my doenjangguk recipe yet though. It will be posted soon anyway.

  200. Alvenea
    Posted October 28th, 2009 at 9:08 am | # |

    Can I use frozen squid instead if I can’t find oyster?

    • Maangchi New York City My profile page joined 8/08
      Posted October 28th, 2009 at 10:19 am | # |

      Yes, I think so. Chop or shred the thawed squid and put it into the kimchi paste. When kimchi ferments, the squid will ferment, too. Delicious!

      • Alvenea
        Posted October 28th, 2009 at 8:00 pm | # |

        Thanks Maangchi. I have korean Cookbooks and some of them said to use pear as well while making Kimchi.Is this possible?

        • Maangchi New York City My profile page joined 8/08
          Posted October 28th, 2009 at 8:58 pm | # |

          yes, if you use a pear for your kimchi paste,you don’t need to make porridge. Crush pear and add hot pepper flakes, fish sauce,…

  201. Lui
    Posted October 27th, 2009 at 11:50 pm | # |

    Hi Maangchi,

    If I make kimchi with 1 medium size Napa Cabbage, do I use half of everything (ingredients & vegetables) on your recipe?

    Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted October 28th, 2009 at 10:23 am | # |

      of course you will have to decrease the amount of all ingredients. I did not measure the Napa cabbages when I made this video recipe, so I don’t know the right answer.

  202. Boaks
    Posted October 27th, 2009 at 2:27 pm | # |

    hi maangchi, can i use shrimp paste instead of oyster?

  203. tami
    Posted October 27th, 2009 at 10:04 am | # |

    hi maangchi how to making kimchi without oyter pls relay for me thanks

  204. eliazbeth
    Posted October 26th, 2009 at 8:00 pm | # |

    hi maangchi i made my kimchi and im going post pics of it soon but is ok that i put it right in the refridgerator i dont like my kimchi sour so i wasnt sure what to do and the radish kimchi came out really saltly is there anything i can do about it? also the dried anchovies how do i store them so they do go bad or anything? do they go bad?

    • Maangchi New York City My profile page joined 8/08
      Posted October 26th, 2009 at 9:38 pm | # |

      Yes, of course you can put your kimchi in the refrigerator right after making it.

      Sorry to hear that your radish kimchi turns out salty. If you have more radish, cut it into cubes and add to the salty radish kimchi directly. Add more hot pepper flakes if you want.

      Keep the dried anchovies in the freezer. They never go bad in the freezer. Whenever you need, take some and put the leftover back to the freezer.

  205. yu58
    Posted October 25th, 2009 at 11:53 pm | # |

    Hello Maangchi,

    I bought a bottled kimchi and it has a bitter aftertaste. Can I still do something about it, or shall I throw it away? :(

    • Maangchi New York City My profile page joined 8/08
      Posted October 26th, 2009 at 12:05 am | # |

      I don’t know why the kimchi is bitter, but I would not throw it away.

      First ferment the kimchi by leaving the kimchi jar outside the refrigerator for a couple of days. Then make kimchi stew! Kimchi will run out fast if you make kimchi stew. Wash and drain the fermented kimchi and make kimchi stew. Add more hot pepper paste or hot pepper flakes and some sugar according to your taste. http://www.maangchi.com/recipe/kimchi-chigae-kongnamool

      Next time try out my recipe and make your own kimchi.

      • yu58
        Posted October 26th, 2009 at 2:52 am | # |

        Thanks for the reply. Will try those :D

  206. Amber W.
    Posted October 25th, 2009 at 10:01 pm | # |

    Hi Maangchi,
    I made kimchi and kaktugi today! I can’t wait to eat it with a bowl of rice. I will upload pics tomorrow.

  207. Pete
    Posted October 25th, 2009 at 5:19 pm | # |

    I wish I could have made it but I had a prior engagement that day ㅠㅠ
    I was just curious if anyone else has made kimchi this way; sometimes instead of using rice flour, I use a half a small potato (pureed of course) for my starch.

  208. eliazbeth
    Posted October 25th, 2009 at 11:03 am | # |

    hi maanghi i was wondering do i need the white onion cause i didnt pick one up yesterday with u and the group if i do need it i will go pick it up before i make my kimchi today

    • Maangchi New York City My profile page joined 8/08
      Posted October 25th, 2009 at 12:33 pm | # |

      Just skip it. I’m sure it will still be delicious without onion!

      I hope your first batch of kimchi making in your life turns out great! I’m going to blog about our meetup soon.

  209. Elaine Ling
    Posted October 25th, 2009 at 8:49 am | # |

    Hi Manngchi,
    Here’s the picture of the kimchi I made following your lovely recipe.
    감사합니다!! :-)

    Picture url @ http://farm4.static.flickr.com/3483/4041923295_41829199c9_o.jpg

  210. Seth
    Posted October 23rd, 2009 at 10:51 pm | # |

    Thank you Maangchi! I just ran down to my Korean market, got all the stuff and made a batch. I like my Kimchi sour, so I will have to wait and find out if I succeeded, but so far it looks, and tastes, like I’m on the right track.

  211. Theresa
    Posted October 23rd, 2009 at 8:47 am | # |

    Hello Maangchi,

    just watched your video on youtube which make me want to try out your recipe right away. English is not my first language and I don’t live in the US. So can you tell me what’s the difference between chili powder and pepper powder. I used to think they are the same.

    I want to make a vegetarian variation of your recipe for my mum. Can I use soja sauce instead of fish sauce?

    Thanks for sharing your recipe.

    • Maangchi New York City My profile page joined 8/08
      Posted October 24th, 2009 at 7:19 am | # |

      You can modify the recipe to your taste, but I like to let you know that we don’t use soy sauce in kimchi. But if you want, try it out. I hope it turns out good. Korean hot pepper flakes and chili powder are different. Someone left a comment under this kimchi recipe recently. She used chili powder in her kimchi.
      She said, “the taste with the ‘chili powder’ turned out fine; two-three tablespoons was already hot enough for me (but I am not used to spicy food so I wouldn’t be surprised if it were about as hot as korean chili flakes).”

  212. africanamerilove17
    Posted October 22nd, 2009 at 1:50 pm | # |

    when salting the cabbage and radish, r u using regular table salt or is that pickling salt??

  213. Mike
    Posted October 21st, 2009 at 5:10 pm | # |

    Anyo Ha Sayo! I love kimchi! I live in West Virginia now and there are not any Korean BBQ restaurants:( I am craving Galbi Gui and kimchi everyday! When I lived in Fort Hood, Texas I ate Korean food all day everyday… My favorite food of all!

  214. Cindy
    Posted October 19th, 2009 at 12:18 pm | # |

    Maangchi,
    I have never made korean food. My korean coworker says that we have to keep the kimchi in a cool dark place for 3 months before its ready. I don’t see that reflected here. Can you please comment?

    Also, is it okay for me to cut the cabbage into bite size pieces before putting it in a jar so that its easier when I want to eat it?

    Thanks.

    • Maangchi New York City My profile page joined 8/08
      Posted October 20th, 2009 at 2:30 pm | # |

      I already mentioned how to keep kimchi and when to eat it in the recipe.

      You can eat kimchi right after making it if you like fresh kimchi. If you want fermented sour taste kimchi, keep it at room temperature for a couple of days until it starts fermenting, then transfer the kimchi container to the fridge.

      Yes, it will be ok to cut your kimchi into bite size before putting it into a jar.

  215. Tabea
    Posted October 18th, 2009 at 6:26 am | # |

    Heya Maangchi!!!!!!!! Omg ur a genius…. i lately seen a korean tv show and i just fell in love with how the korean food looks like… i cant wait to test all ur recipes =D

  216. max
    Posted October 17th, 2009 at 3:46 pm | # |

    oysters sound so good!

    where do you get them??

  217. suiyin
    Posted October 17th, 2009 at 10:15 am | # |

    Can I make kimchi with regular round american cabbage with the same recipe as for napa/chinese cabbage?

    • Maangchi New York City My profile page joined 8/08
      Posted October 17th, 2009 at 8:23 pm | # |

      Yes, I think so. If you use regular cabbage to make kimchi, you will have to chop it because the texture of regular cabbage is firmer than napa cabbage.

  218. Anonymous
    Posted October 17th, 2009 at 6:26 am | # |

    I will test out kimchi with pure chilli pepper, I hope it turns out good (I tasted it and it’s not a mexican spice mix or something like that)

    Are the asian chives and green onions just for the taste so I can leave them out?

    • Maangchi New York City My profile page joined 8/08
      Posted October 17th, 2009 at 9:35 am | # |

      yay! My fingers are crossed, too! : )
      You can skip buchu (asian chives) and green onions, but I hope you can use green onions at least. It’s one of important ingredients for kimchi.

      • Anonymous
        Posted October 17th, 2009 at 1:21 pm | # |

        It’s me again, I just finished making my kimchi (and yes I added green onion!), now it’s in its container waiting to be fermented. I think that I added a bit too much wheat flour (couldn’t find mochiko) to my chili paste, so its color is not as bright red as yours, and I am afraid it doesn’t cover all my cabbage with liquid (although all my cabbage is covered with the sauce). How can I solve this, do I need to? If you want to I can post a picture of my kimchi.

        by the way, the taste with the ‘chili powder’ turned out fine; two-three tablespoons was already hot enough for me (but I am not used to spicy food so I wouldn’t be surprised if it were about as hot as korean chili flakes).

  219. Denise
    Posted October 16th, 2009 at 10:56 pm | # |

    Hey Maangchi thanks for the recipe!
    I’m just wondering, do we use hot pepper flakes or hot pepper powder to make the kimchi?
    (In the video it says ‘powder’ but on the recipe, it’s written ‘flakes’)

  220. max
    Posted October 15th, 2009 at 10:29 pm | # |

    I think you are very cool maangchi,

    Can you tell me where/ how to buy the fresh oysters??

  221. Julian
    Posted October 15th, 2009 at 12:42 am | # |

    Hi, Recipe looks great! Except I’m vegetarian – can I remove the Fish sauce?

  222. Linh Mai
    Posted October 13th, 2009 at 4:06 pm | # |

    Hi Maangchi,

    I wanted to make kimchi but I realised that I dont have red pepper flake, sweet rice flour and raw oyster. Is it okay if I make kimchi with chilli powder, corn flour and no raw oyster? I am afraid that it wont give the same taste :(

    Thank you Maangchi

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 7:02 pm | # |

      You can skip raw oysters. How about using plain all purpose flour instead of corn flour? And I’m not sure about chili powder, but try it out and let me know it turns out good or not.

      • Miru Song
        Posted October 16th, 2009 at 10:41 pm | # |

        Hey Maangchi^^

        I used to make kimchi with my Mom all the time. Now that I jumped out of the nest and don’t have all that much time to making kimchi I’ve just accepted buying it… I know, I know. But an super uber secret family recipe of ours, which I’m not sure how secret it is, is to substitute any flower for boiled potato. I use about half a small potato for a small batch. I was just curious if anybody else does this.

  223. carlyn
    Posted October 13th, 2009 at 12:45 pm | # |

    one more question, maybe :), lol…I have transfered the kimchi into jars and
    it is now in the fridge…does it need to be submersed in the liquid or
    is it ok with lots of air spaces between the cabbage? Also I made the
    daikon as you did in the video and it is really salty, is there anything I can
    do to reduce it? Thanks again for your time…carlyn

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 6:59 pm | # |

      If your kimchi has lots of juice, as I said, press it down with a spoon so that your kimchi will be immersed in juice, but if your kimchi doesn’t have much juice, I recommend using a container that fits your kimchi exactly.

      To reduce saltiness of your daikon kimchi, put more daikon cubes into the salty kimchi.

      • carlyn
        Posted October 13th, 2009 at 7:37 pm | # |

        I didn’t realize how much juice it had until I pressed down with the spoon, it is perfect. The flavor is so amazing, I am scared I may become a kimchi addict!
        Thanks Carlyn

  224. Anonymous
    Posted October 13th, 2009 at 7:57 am | # |

    Maangchi

    I made your kimchi recipe a couple of days ago and I noticed some bubbles, but
    more like an airbubble or two that have come up. Very few. I am wondering if
    the kimchi has to be submersed in brine completely and how long I can leave it
    out for. My house is quite cold as well, should I be putting it in a warmer place?

    Thanks, I have tested it twice and it is delicious although not really sour yet.

    Carlyn

    • Maangchi New York City My profile page joined 8/08
      Posted October 13th, 2009 at 8:55 am | # |

      I think your kimchi is already being fermented. It’s time for you to put it in the refrigerator. 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.

      • carlyn
        Posted October 13th, 2009 at 11:56 am | # |

        thanks, I will put it in the fridge right away! Thanks for your
        wonderful recipe…carlyn :)

  225. Ha
    Posted October 11th, 2009 at 11:55 pm | # |

    Hi Maangchi,

    Thank you for the great recipe. I just finished making kimchi at 10pm and tried some of it and it tastes great! I did not have red pepper flakes so I use chili powder instead. Next time I will change it to red pepper flakes to make the perfect kimchi :)

    Btw I couldnt find Korean radish here so I used Canadian red radish instead. It still turns out great! ;)

    Happy Canadian Thanksgiving!

    Ha

  226. Helena
    Posted October 11th, 2009 at 4:43 pm | # |

    I tried your kim chee recipe last night and it turned out so well! I’ve tried to make kim chee before and failed miserably so this is really exciting!! Thanks maangchi! Here is a picture: http://www.flickr.com/photos/25945304@N07/4001737639/

  227. Jeannie
    Posted October 11th, 2009 at 12:21 am | # |

    It’s been 80 days since I’ve found your wonderful site. I’ve made my 2nd batch kimchi today and realized that it is all your fault that I’ve gained 10 lbs in 2 month!!!!!! I’ve got to start working out since I can’t seem to stop cooking and eating. Sigh~~~~.. Thanks again for your great recipes!!!!!

    • Maangchi New York City My profile page joined 8/08
      Posted October 12th, 2009 at 12:10 am | # |

      Thank you Jeannie!
      I am on a diet these days, but it’s difficult to keep my self-control, too : )

  228. mel_lo9
    Posted October 10th, 2009 at 9:04 pm | # |

    Hi Maangchi,

    I tried your kimchi recipe for the first time. It’s been 24 hours and when I open the containers I do not see bubbling. I keep the home at 70 degree F. Has the fermentation began? Should I put it out for another day? It does not taste sour to me. What should I do?

    • Maangchi New York City My profile page joined 8/08
      Posted October 11th, 2009 at 8:43 am | # |

      Don’t worry much about bubbles! : )

      It may take longer. Just wait until it starts fermenting.
      Open the kimchi container and check the smell and taste the juice. If it tastes a little sour, it means your kimchi is fermented.

      Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. If your kimchi is made very salty, it will take longer.

      • mel_lo9
        Posted October 20th, 2009 at 12:20 pm | # |

        Thanks! It turned out great. My hubby loves it.

  229. noonoon
    Posted October 10th, 2009 at 12:14 am | # |

    hello maangchi

    thanks for your wonderful vdo. i love kimchi very much.

    i have some question if i dont have any flour can i make kimchi?

    i have everythings but flour in my house .

    but i want to make immediately. but i alredy made spinach side dish.

    it so good my husband said “you should to learn from maangchi recipie

    a lot”

    thank you for your kind

    sorry for my english not good

  230. Christopher
    Posted October 8th, 2009 at 7:38 pm | # |

    Hi Maangchi!

    I just made kimchi following your recipe and it’s great! Thank you for these clear instructions.

    There’s just one problem. I followed your recipe exactly except for one thing. I used one cup of “myulchi ek jut” for the fish sauce, but then I also added about half a cup of “se woo jut”. (I don’t know why I did this; I should have used just one cup as you said.) Now it’s a bit too salty, but otherwise good. Is there something I can do to reduce the saltiness?

    • Maangchi New York City My profile page joined 8/08
      Posted October 9th, 2009 at 9:43 am | # |

      Hi,you can fix your salty kimchi.
      Add more radish to the kimchi. Just cut a radish into disks and insert them into the salty kimchi. That’s my way to dilute saltiness.

      • Christopher
        Posted October 9th, 2009 at 1:41 pm | # |

        Thank you! I’ll try that.

  231. Mr Sushi
    Posted October 8th, 2009 at 11:32 am | # |

    Hey Maangchi, I love kimchi, but every time i’ve made it, for some reason it doesn’t quite turn out like the kimchi in restaurants. Using your fab recipe, i’ve now made it perfect twice already.

    Thanks again

  232. joyce
    Posted October 8th, 2009 at 6:59 am | # |

    hi mangchi,
    i’m in korea and just got a huge tub of kimchi from my jakeun umma this past chuseok weekend. is it okay to freeze kimchi? there’s both kkakddugi and cabbage kimchi… i know that i can freeze kimchi to make jjigae later, but can i thaw the kimchi and eat it without cooking it?
    thanks!
    -joyce

    • Maangchi New York City My profile page joined 8/08
      Posted October 8th, 2009 at 8:14 am | # |

      No, don’t freeze it. The texture of cabbage and radish will be
      badly changed if you freeze. It will go limp and soggy. You can keep it in the refrigerator for months.

      • Anonymous
        Posted October 9th, 2009 at 5:58 am | # |

        thank you, maangchi.

  233. LisaL
    Posted October 4th, 2009 at 9:23 pm | # |

    I attempted to make this tonight, but totally screwed it up. I looked over the onion and green onion ingredients. And by the time I realized it, it was too late. So now I have a jar of red pepper paste cabbage :P rofl I’m sure the ground up onion will def change the whole consistancy of it. I was wondering why it looked just like gochujang hehe. It tastes good and fresh though.
    I’ll try the recipe again and will def remember everything next time :D

    • LisaL
      Posted October 5th, 2009 at 1:38 pm | # |

      Okedoke, I found 2/3 of an onion in the fridge and ground it up. Dumped all of the kimchi out and mixed it all up w/ the onion. It’s still REALLY thick and looks nothing like kimchi. Not sure what I did wrong, but I’m gonna try again later and hope for the best heh.

      • Maangchi New York City My profile page joined 8/08
        Posted October 5th, 2009 at 6:16 pm | # |

        no, I think your kimchi will be delicious. If you don’t like thick kimchi paste, use less porridge and hot pepper flakes next time you make your kimchi. When it’s fermented, I am sure it will be ok.

  234. Ivy
    Posted October 4th, 2009 at 9:06 pm | # |

    Hi, Maangchi!!! I made kimchi last week and it works, I use HOT PEPPER FLAKE bought from Korea few months back, it taste so good, just like i ate from Korea restaurant…. thank you very much.. So I made my second kimchi two days back and I hv finish my korea hot pepper flake so I bought from korea grocery shop and accidently i bought hot pepper flake from China, and I taste my kimchi, is not as delicious as previous one…May I know wat is the different between hot pepper flake from korea and china? I thought both hot pepper flakes but i taste so much different…why???

    • Maangchi New York City My profile page joined 8/08
      Posted October 5th, 2009 at 6:31 pm | # |

      yeah, good quality of hot pepper flakes are very important for kimchi making. I don’t know much about Chinese hot pepper flakes.

  235. Sarah
    Posted October 3rd, 2009 at 3:57 pm | # |

    Hi Maangchi

    I’ve just finish making my kimchi… it smells really good but i accidently add too little sugar… and now my kimchi taste kind of salty… is there anyway i can make it taste normal?

    ps: i’ve already spread the kimchi paste on the cabbage before i found out it’s kind of salty

    • Maangchi New York City My profile page joined 8/08
      Posted October 3rd, 2009 at 9:15 pm | # |

      If you think your kimchi should be sweeter, collect some kimchi juice into a small bowl by tilting the kimchi container, then add some more sugar and mix it with a spoon, then pour it into the kimchi.

      • sarah
        Posted October 3rd, 2009 at 11:13 pm | # |

        Thank you! I’ll do that :)

        have a nice day :P

  236. Sarah
    Posted October 3rd, 2009 at 1:25 am | # |

    Hi Maangchi :)

    Thank you for the recipe! I made your cucumber kimchi yesterday and my parents loved it :) they actually asked for double serving haha…

    I’m going to try and make this recipe today. I noticed there’s alot of confusion regarding the hot pepper flakes. I also had the same problem and was worried that my cucumber kimchi would not turn out good. (i used Cayenne pepper powder = it came out too spicy, lucky my parents loves spicy food).

    So i did more research and i found this website:
    http://www.recipezaar.com/library/red-pepper-flakes-507
    It gives the types of substitution suitable if red pepper flakes is not available. :) hope that helps

  237. Elaine
    Posted October 2nd, 2009 at 1:55 am | # |

    Hi Maangchi!
    Thanks for sharing this great recipe and so clearly in steps :)
    I’ve used your recipe and made kimchi 2 days back. I’ve tasted it, and it isn’t salty :( I might have rinsed the cabbage too thoroughly.
    Can I add in salt now?
    I’ll have to cut up the kimchi into bite sizes before adding salt if it’s possible?
    Will hate to let the kimchi go to waste :(

    • Maangchi New York City My profile page joined 8/08
      Posted October 2nd, 2009 at 9:32 am | # |

      Yes, you can add salt now. You don’t have to cut it up.
      I assume that you cut the cabbage into 4 pieces lengthwise. Then sprinkle some salt on top of each piece. (You don’t have to salt between the leaves!) Then press the top down with your hand. 1 day later, open your kimchi container again, and turn it over one more time and press the top down again.

      • Elaine
        Posted October 3rd, 2009 at 2:05 am | # |

        Thanks Maagchi for the reply :)
        Will do just that now!
        Thanks once again for this great recipe, no more buying from supermarts now :P

  238. ss123
    Posted September 30th, 2009 at 4:20 pm | # |

    hi Maangchi!

    can i use perilla leaf for this recipe? like add the perilla leaves together with green onions and chives?

    thank you!

  239. meli
    Posted September 29th, 2009 at 2:31 pm | # |

    hi maangchi
    i love your videos! i made the kimchi and radishes but i noticed the cabbage is nt completely submerged in liquid. I already waited 2 days……is it safe to eat? or should i make a new batch and make sure covered with liquid ? thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted September 29th, 2009 at 4:27 pm | # |

      No problem! Yes,it’s safe to eat it anytime. Turn it over to let your all kimchi get wet with kimchi juice, press the top down with your hands or spoon. It will prevent your kimchi from being exposed to air.

  240. Jon
    Posted September 27th, 2009 at 5:37 pm | # |

    Hi Maangchi!

    I was wondering, when you said we can replace the Mochiko powder with regular flour, does that mean we could use all-purpose flour? I can’t seem to find Mochiko, but I have all-purpose flour I use for baking.

    Also would Chinese mustard greens or bok choy be OK to use, following this recipe or would I have to use a different method?

    Thank You!

    Jon

    • Maangchi New York City My profile page joined 8/08
      Posted September 27th, 2009 at 10:51 pm | # |

      yes, all-purpose flour. Yes, you can use this recipe for mustard green kimchi, but use less garlic and hot pepper flakes.

      • Jon
        Posted September 28th, 2009 at 8:12 am | # |

        Thank you! I am going to make it this week!

  241. timmy
    Posted September 22nd, 2009 at 8:35 am | # |

    hello. my kimchi taste a little bitter. is it ok to eat it?

  242. Tristan
    Posted September 20th, 2009 at 7:50 pm | # |

    Ahhh! Sorry Maangchi, i have another question! I didn’t close the lid of my kimchi container last night, i just closed it. Will it ferment ok still? I really hope it’s ok!! Thanks!

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2009 at 10:10 pm | # |

      yes, no problem! It will start fermenting soon.
      And you can add some salt or fish sauce to your kimchi at any time. Good luck!

      • Tristan
        Posted September 21st, 2009 at 6:17 am | # |

        Phew! :) Thank you so much!

  243. Tristan
    Posted September 20th, 2009 at 7:13 pm | # |

    Thanks for the recipe!

    I decided to put less fish sauce in but now it’s not very salty! It has already been 1 day and i already put the kimchi in the fridge, is it still possible to add a bit more salt at this stage?

  244. PQ
    Posted September 20th, 2009 at 8:41 am | # |

    Hi Maangchi,
    I tried making my own kimchi today and it was not too bad, maybe too salty. What should i do with it?
    And I’m living in Singapore now, so the weather is very humid. I am planning to leave my fresh kimchi at room temperature just for 2 hours before putting into the fridge. What’s your view?
    Thanks!

    • Anonymous
      Posted September 20th, 2009 at 12:28 pm | # |

      Hi PQ
      I am in Singapore too. I made Kimchi using Maangchi’s recipe and left them out at the kitchen counter over night. No problems with that. Tastes perfect each time. TJ

  245. Kate
    Posted September 19th, 2009 at 9:42 pm | # |

    Hi!
    Thank you so much for the recipe, I made a pretty big batch today and I just tasted some and the flavor is pretty good, but I’m afraid that the paste seems a little thick (or maybe I mixed too much paste with my cabbage)…
    Is that because I ate it right after I made it? or can I add some water or something to make it a little less thick (and salty too)?
    I’m going to wait until tomorrow to try the kkakdugi, but I’m sure its going to be delicious too :D

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2009 at 7:31 am | # |

      Adding water to kimchi is not a good idea. As you see in the video, I squeeze the cabbage slightly after rinsing it out to remove excessive water. Use less kimchi paste next time you make it. Or add more cabbage to your kimchi before it ferments.

  246. FULYA
    Posted September 19th, 2009 at 2:44 pm | # |

    Thank you! I like to watch you :D I’ll make kimchi someday(when I am in Korea) let me watch more ;)

  247. Jeannie
    Posted September 18th, 2009 at 9:46 am | # |

    Wowsa! Best Kimchi and Kaktoogi I made. Even my mother-in-law was impressed. She suggested to save the salty water for kaktoogi and add to kaktoogi. I am glad I did since your recipe is so tasty, I am licking every drop of the sauce. haha. Your Bulgoki recipe was great as well. Thank you! I am so happy I’ve found you. Could I request your ChongGak Kimchi recipe?? Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2009 at 7:42 am | # |

      Thank you for the update! “I am licking every drop of the sauce” lol, that’s what I’m doing!
      chongak kimchi (ponytail radish kimchi) is in the list of my upcoming video recipes. Thank you!

  248. Thaory
    Posted September 18th, 2009 at 8:01 am | # |

    wowww maangchi i finished your kimchi recipe at 1am lol! My brothers were like WHAT ARE YOU DOING ?!?! You like kimchii that muchh??? and i said YEAH! lol. Im so tired now at work. but i cant wait to eat it saturday yummmmm!!!Togay ill go buy beef for bulgogiiii and let it marinate over night yummm!!

    Thank you so much! I would post some pictures but i dont have a camera =(!

    • Maangchi New York City My profile page joined 8/08
      Posted September 18th, 2009 at 9:28 am | # |

      lol, you must have been a little sleepy when you left this message. You say “togay” instead of “today”! : )

      • thaory
        Posted September 18th, 2009 at 10:14 am | # |

        ooops lol! I am a little sleepy!!

  249. Colleen
    Posted September 13th, 2009 at 8:11 pm | # |

    I made kimchi about 2 weeks ago, but today when I ate some, it tasted a bit sour than usual.. Does that mean it’s gone bad?

    • Maangchi New York City My profile page joined 8/08
      Posted September 13th, 2009 at 8:20 pm | # |

      Kimchi never goes bad but it keeps fermenting that will make the taste more sour. Keep it in the refrigerator.

  250. Thaory
    Posted September 13th, 2009 at 5:56 pm | # |

    Hi Maangchi!

    I wanted to ask you, i ate kaktugi in a korean restaurent but the lady made it into long thin strips. not in cubes like you did. Is it the same style of kimchi or is it a completely different one. So i can have an idea of the kaktugi taste. Cause i really like kimchi!! but never tried cubes kaktugi.

    Thank youu!!!

  251. hetty
    Posted September 11th, 2009 at 11:59 am | # |

    hello there. i was watching a korean variety show (Family Outing) and the people used some kind of shrimp paste in there kimchi. does that make the kimchi more flavorful? I heard you can use anchovy paste for kimchi making as well.

  252. jace
    Posted September 11th, 2009 at 9:49 am | # |

    Can i put it into the refrigerator to ferment after i put the paste on the cabbage. Cause my room temperature is like 30 degree.C

    • Maangchi New York City My profile page joined 8/08
      Posted September 11th, 2009 at 12:26 pm | # |

      oh, I see! Actually you don’t have to ferment kimchi if you like fresh kimchi. Once you make your kimchi, you can keep it in the refrigerator.

  253. LisaL
    Posted September 10th, 2009 at 11:57 pm | # |

    I am totally going to try out your kimchi recipe :D I’ll omit the oysters, but everything else sounds amazing. I can just smell it now heh
    Love fresh kimchi.

    I do have a question. Why don’t you cut your cabbage up in to smaller sizes? Does cutting it up make it ferment quicker?

  254. Cheryl
    Posted September 9th, 2009 at 11:53 am | # |

    I’m finally making kimchi today, and I can’t wait to see how it turns out! The video is so helpful! Thank you!!

    • Cheryl
      Posted September 9th, 2009 at 3:20 pm | # |

      It’s delicious! Thank you so much for a wonderful recipe! I only used one cabbage and one radish today, so I have lots of paste left, and am going to make more tomorrow!

      • Maangchi New York City My profile page joined 8/08
        Posted September 9th, 2009 at 9:19 pm | # |

        Thank you for your update! You can keep the leftover paste in the freezer if you don’t make your kimchi right next day.

  255. Thaory
    Posted September 9th, 2009 at 11:31 am | # |

    Hi maangchi!

    I wanted to ask you. I made some kimchi in may and at first me and my family ate it a lot then we kinda… forgot it in the fridge lol. I think theres like half of a cabbage left. I started to crave it again. but im scared because how do we know when its expired ?? or it never does??

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2009 at 9:22 pm | # |

      oh, is it too sour? Or does it have white stuff on top? If not, it will be ok to eat. Don’t worry. Kimchi doesn’t have expiration date. It keeps fermenting.

      • Thaory
        Posted September 10th, 2009 at 9:35 am | # |

        Oh, Ok thanks! I’ll check this out tonight.

        Oh by the way. It was your recipe that i tried and its awesomeeee. My family and I arent korean, but we looooved it!! ^^

  256. Grok
    Posted September 8th, 2009 at 9:22 pm | # |

    Thank you for the great video!

  257. Shaheen
    Posted September 7th, 2009 at 4:40 pm | # |

    Hi Maangchi,
    I tried this recipe once and it was way too spicy! I used all the measurements and cabbages but no radish, and it was too spicy. Can you tell me how much this makes. Like the quantity, and if I should lessen the amount of chili powder to like 1 cup?

    Thanks

    • Maangchi New York City My profile page joined 8/08
      Posted September 9th, 2009 at 9:27 pm | # |

      I’m sorry to hear that your kimchi turned out too spicy for you. Use less kimchi paste next time you make it. I did not weigh the cabbage when I filmed this video, so I can’t give you exact measurement. This recipe is for 2 heads of large napa cabbage and 2 medium size radishes. I know I said in the written recipe, the cabbage is medium size! : ) I realize the size of napa cabbage is hu~ge by American standards.

  258. arial_destiny
    Posted September 7th, 2009 at 2:38 pm | # |

    Hey! Can any vegetables work for kimchi? I was thinking of using Chinese daikon radish and garlic stems instead of the asian chives and korean radish. Would that work?

  259. 오다운
    Posted September 5th, 2009 at 9:49 am | # |

    고맙습니다. 싱가폴 친구가 김치만드는 법을 알려달라고 했는데,
    막막했는데, 이렇게 친절하게 올라와있는 모습을 보니까 정말 놀라워어요 ㅋㅋㅋ
    감사합니다.`~~~

  260. sp
    Posted September 4th, 2009 at 10:53 am | # |

    hi maangchi,

    thanks for all your great recipes. I am very glad you made this blog. I recently made kimchi but i wasnt able to access my internet at the time(pc problems) and so i found an old kimchi recipe that i wrote down yrs ago hences i used that one
    here is the recipes
    1/2 cabbage (i used 1 chinese cabage)
    100g sm green onion
    1/2 sea salt (i used for soaking the cabage)
    1/2 cup powdered red pepper ( i used 15 raw red pepper instead)
    5 table sp minced garlic (i used 3 tbs)
    3 table sp minced ginger
    1/2 cup fish sauce ( i used 1/4 cup fs)
    1 tsp salt
    2 tsp sugar

    ok so it’s been two days and my kimchi is super salty and thats because i didnt drain and rinse well but i was able to fix that problem i added sugar but now its not sour at all so what do you think i should do?

    • Maangchi New York City My profile page joined 8/08
      Posted September 4th, 2009 at 5:33 pm | # |

      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. If your kimchi is made very salty, it will take longer.

      • sp
        Posted September 5th, 2009 at 3:08 am | # |

        oh really ok i’ll wait a few more days to see how it goes and tell you about it. thanks for the quick reply; you’re the best!!
        have a wonderful weekend.

        =)

        • sp
          Posted September 21st, 2009 at 8:50 am | # |

          hi,

          so i made kimchi yesterday using your recipe accept that i didnt have red chili pepper so once again i used raw red pepper anyways i have two questions
          1) i have alot of sauce what should i do about it?
          2) its not salty enough should i just add more; i’m afraid that when the fermenting process is done it will be too salty what do you think?

          thanks for always responding.

          Have a good day!

          • Maangchi New York City My profile page joined 8/08
            Posted September 21st, 2009 at 4:35 pm | # |

            You can freeze the leftover paste and use it when you make your next kimchi. And you can add some salt to your kimchi any time. Don’t worry.

  261. Kiki
    Posted September 4th, 2009 at 4:57 am | # |

    hi I wonder when i finish making the kimchi do i put in on a table for 1 or 2 day then i put it into the refrigerator?

  262. Jae
    Posted September 3rd, 2009 at 10:59 am | # |

    Hey there…thanks for sharing making kimchi i had been trying n my hubby n friends said very delicious..:> if i couldn’t find hot pepper flakes can i use dry red pepper n blend it? Have a nice day :>

    • Maangchi New York City My profile page joined 8/08
      Posted September 3rd, 2009 at 9:43 pm | # |

      Soak your dried red pepper in water for a few hours and blend it finely. It will look like thick porridge. Then make your kimchi following the recipe. It will be delicious!

  263. odno
    Posted September 3rd, 2009 at 7:20 am | # |

    Thank you, Maangchi
    i’m mongolian

  264. MindyGirl
    Posted September 2nd, 2009 at 1:17 am | # |

    Hi 망치 언니!

    Well, I made kimchi yesterday for the first time!!! Although your method with the sweet rice flour and fish sauce is new to me (never saw my mom or grandmothers make it this way) it was delicious! My fiance and friends enjoyed it fresh with 보리밥 and 육개장. Thank you for your hard work and dedication to the art of Korean cooking.

    • Maangchi New York City My profile page joined 8/08
      Posted September 2nd, 2009 at 9:18 am | # |

      oh, I’m so glad to hear that your fiance and friends enjoyed the food you made! : Kimchi, barley rice, yukgaejang! It sounds like a perfect meal!

  265. Annie
    Posted August 31st, 2009 at 9:34 am | # |

    hi! can i make kimchi using Gochujang (hot pepper paste)? and may i know is there any substitute for fish sauce?
    (can fish sauce omitted from this recipe?)

    • Maangchi New York City My profile page joined 8/08
      Posted August 31st, 2009 at 10:07 am | # |

      Yes, you can skip fish sauce and use a little more salt then.
      You have to use hot pepper flakes. No hot pepper paste.

  266. yollie
    Posted August 31st, 2009 at 8:57 am | # |

    hi maangchi!

    Is it okay if I use glitinous rice powder instead of sweet rice flour in making my kimchi paste? How much amount of water will I put in 3 cups of glutinous rice. thanks and more power

  267. pohleng
    Posted August 31st, 2009 at 5:17 am | # |

    hmm then can i use chilli powder to make kimchi?

  268. Jim Patton
    Posted August 29th, 2009 at 11:28 am | # |

    I’m currently in Turkey and I can’t find the napa or Chinese cabbage. Can you make kimchi using a normal head of cabbage?

    • MindyGirl
      Posted September 3rd, 2009 at 1:30 am | # |

      Lots of Chinese-Korean restaurants make kimchi w/regular cabbage. I’m sure it would be great!

  269. pohleng
    Posted August 28th, 2009 at 11:10 am | # |

    hi,

    erm is there a difference between red pepper powder and chilli powder?

  270. Ania
    Posted August 28th, 2009 at 8:49 am | # |

    Hey :) I love your recipes :D I wanted to ask if I can leave out the radish because I can find it :(:( ?? or can I use something else ?!?!? thx

  271. nimo
    Posted August 25th, 2009 at 6:45 pm | # |

    Hi
    er how can i make vegeterian kimichi, as i am alergic to chicken, meat, fish please, you used fish here
    thanks for posting this video

    • Maangchi New York City My profile page joined 8/08
      Posted August 26th, 2009 at 7:45 am | # |

      oh, kimchi for vegetarian? Then, skip fish sauce and oysters in the recipe. Instead of fish sauce, use salt.

      • Anonymous
        Posted August 26th, 2009 at 10:02 am | # |

        Thank you soo much, i will cook it to night, i live in london and
        i am trying to buy the sea weed paper and can’t find it, but thanks for the reply, you koreans have lovely clothes by the way
        well then have a nice day

  272. RJ
    Posted August 25th, 2009 at 2:43 pm | # |

    Hi Maangchi,

    My mom never uses “bap pul” (the mochiko paste) in her kim chee and her kim chee is one of the best i’ve ever tasted. What role does the bap pul play in the kim chee sauce? (My mom says it helps it to ferment faster so you should use it if you’re in a rush to ferment your kim chee.) Also, can I substitute shrimp paste (“sae oo jut”) for the oysters? And if so, is it safe to use shrimp paste if it is over two years old? I bought it from the Korean supermarket but it’s sitting in my fridge and I’ve never opened it once – the seal is still on the lid. (My mom says it never goes bad, but I can’t in good conscience use it without getting a second opinion.) Thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted August 26th, 2009 at 7:55 am | # |

      btw, bap pul means “grains of cooked rice”. Yes, you can use saewoojeot (salty fermented shrimp) in your kimchi. It never goes bad because it’s fermented! Your mom is right! : )

      • RJ
        Posted August 26th, 2009 at 10:20 pm | # |

        Thank you, Maangchi! By the way, I am completely IN LOVE with your site!!! I am a little familiar with Korean cooking but your videos really help me to see a bigger picture of the many ways to make the same Korean dish!

  273. Natalie
    Posted August 23rd, 2009 at 10:37 am | # |

    Annyeong haseyo Maangchi!

    I just finished making Kimchi for the first time around 10pm.. If I want to eat “fresh” kimchi the next day, do I take the portion I want into the fridge right after completion, then the rest outside to ferment? Or does the fermentation process continue in the fridge, but slower?

    Maybe next time I will start making from morning, so by the time I’m done making, I can eat immediately :)

    p/s: It smells really good, esp the oysters and garlic!! If I’m only making 1.5 cabbage, I should half your measurements, right?

    Natalie

    • Maangchi New York City My profile page joined 8/08
      Posted August 23rd, 2009 at 11:25 am | # |

      Finishes kimchi making at 10:00 pm! : )
      You remind me of one of my other readers. He emailed me right after making his kimchi with his friends. He said it was 2:00 am!
      “Maybe next time I will start making from morning, so by the time I’m done making, I can eat immediately”
      –Yes, that’s a good idea!

      Yes, if you want to enjoy fresh kimchi for a couple of days, you will have to keep some of the fresh kimchi separate from the rest right after making it. Even though the fresh kimchi is in the fridge, fermenting process will still keep going on.

      • Natalie
        Posted August 26th, 2009 at 11:02 am | # |

        Hey Maangchi :)

        Turns out that the kimchi was perfect, with compliments from my Korean colleagues and family!! I’m sooo grateful that you posted your recipe.. At least now I know I’m good at something (making kimchi) – haha!

        Thanks Maangchi!

        Natalie

        • Maangchi New York City My profile page joined 8/08
          Posted August 26th, 2009 at 11:23 pm | # |

          Thank you for your update! I’m happy to hear that you got compliments from your friends! I know how you feel. : )

  274. 4w578i
    Posted August 21st, 2009 at 7:47 pm | # |

    My mouth’s watering!

    Do you allow the oysters to ferment, too?

    Thank you.

    • Maangchi New York City My profile page joined 8/08
      Posted August 21st, 2009 at 8:15 pm | # |

      yes, the oysters in the kimchi will ferment with kimchi.

      • 4w578i
        Posted August 22nd, 2009 at 1:49 pm | # |

        I love oysters, raw and cooked, but they’re very concerned about spoilage in the US.

        The idea of eating fermenting shellfish sounds very exotic to me.

  275. Gloria
    Posted August 20th, 2009 at 9:29 pm | # |

    Hi Maangchi! I was wondering is it okay to put fresh kimchi in fermated kimchi? I was planning to make some more kimchi but i still have some left. Will the old kimchi affect the fresh kimchi’s taste ?

  276. Jo
    Posted August 19th, 2009 at 4:24 pm | # |

    Hi Maangchi!
    Thanks a lot for putting up this recipe!
    I followed your recipe really closely (leaving out 1 cup of gochugaru) and the kimchi turned out beautifully!

    I’m done eating the kimchi now but i’m left with alot of kimchi paste and juice, and i think it’s a bit of a waste to dump it out. Do you think it’s okay to re-use the kimchi juice/paste for when i make my next batch of kimchis?

    Thanks alot!

    • Maangchi New York City My profile page joined 8/08
      Posted August 19th, 2009 at 4:56 pm | # |

      oh, you are so smart! You modified the recipe according to your taste! cool!
      The kimchi paste can be stored in the freezer and used for your next batch of kimchi. No problemo! : )

  277. Hige
    Posted August 15th, 2009 at 10:01 am | # |

    Hi Maangchi!

    In a couple of days i will make kimchi again (thanks to your recipe:))
    which leads me to some questions:
    1. The first time i made it i followed your instructions and stopped the salting-process after about 4 hours. After that i mixed it with the sauce and left it for a day. But when i opened the box the next day the sauce turned out to be more of a soup than a sauce. I thought it was because of the remaining water inside the cabbage. So the other times i kept the salting-process at about 24 hours to get rid of all the water. Other recipes also tell to salt the cabbage for just about a few hours. So how come that your kimchi (and those of the others) turn out to be fine and mine not (when salting it for 4 h…salting for 24 h works fine, too)?

    2. There’s a kimchi called “얼가리 김치” (translation calls it “winter-grown cabbage”). I accidentally tried this instead of regular baechu-kimchi and…I was amazed. The taste was so much better than the one of the the baechu-kimchi. Is there a difference in the making or is it due to the different kind of cabbage?

    Thanx a lot and keep up the good work. Your recipes rule;)

    • Maangchi New York City My profile page joined 8/08
      Posted August 16th, 2009 at 9:23 am | # |

      How was the taste of your kimchi? If it was good, I think your kimchi was well made! It’s only natural. 1 day after making your kimchi, you will see some liquid comes out from the cabbage leaves.
      Press it down with a spoon to help the kimchi get submerged.

      Yes, you could use the same recipe for the kimchi you mention(얼갈이 김치)

      • Hige
        Posted August 22nd, 2009 at 4:52 pm | # |

        Yes, it turned out to be (almost) as good as the kimchi’s from the korean restaurants. But i still need to work on it a little bit. The taste of the sauce was great but mixed with the cabbage it tasted a bit strange. I added some more fish-sauce and…that was the reason why it tasted strange. I thought too much fish-sauce would make the kimchi taste fishy but actually it makes it just better…

        Another question: in an article i saw on the net i read that you can adjust the taste of kimchi according to your preferences; in that article it particularly was mentioned to add the juice of a (korean) pear. Would this affect the taste in a negative way? Or would you tell me to try that, too (cause i really like the taste of asian pears;))?

  278. Nadia
    Posted August 13th, 2009 at 4:03 pm | # |

    Hi Maangchi I have a question about the kimichi.must I use rice flour to thicken the sauce? Can I leave it out?

    I do not have sweet rice flour but I have an indian rice flour. I assume I can use it but am not sure.

    Thank you for your answers!

  279. Adam
    Posted August 13th, 2009 at 9:14 am | # |

    I have a few que ask regarding this kimchi leaving to fermented. I live in singapore and I have leave the kimchi for about 18hours and than put it inside the fridge. Is it okie or do I have to put it about 2days?

    How to know if the kimchi is spoil?
    I can choose not to put the leek right?
    How long can put the kimchi in the fridge? 2months or 2weeks?

    Regards,
    Adam

    • Maangchi New York City My profile page joined 8/08
      Posted August 13th, 2009 at 10:20 am | # |

      As kimchi ferments, it gets sour. There is no time restriction on keeping your kimchi container in the fridge. It depends on your taste.
      Well made and kept kimchi never goes bad because it’s fermented.
      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.

  280. Amber
    Posted August 12th, 2009 at 12:55 am | # |

    Hi Maangchi!

    I am going to try and make kimchi on Thursday. I think I would like to cut up the Chinese Cabbage into to pieces, too. You said it’s called maakkimchi. Do I just follow the recipe the same when cutting it this way? Thank you!

    Amber

    • Maangchi New York City My profile page joined 8/08
      Posted August 12th, 2009 at 9:31 am | # |

      yes, you are right! The entire process is the same but reduce the salting time. I usually salt 1-2 hours when I make this easy kimchi (maakkimchi).

  281. julin
    Posted August 8th, 2009 at 3:16 am | # |

    how can i didn’t put in the flour+sugar
    so now my kimchi just taste salty.. that’s not kimchi anymore
    T T
    i’ll do it again tomorrow.. the failed one just so….

  282. Suki
    Posted August 3rd, 2009 at 12:09 am | # |

    Hey Maangchi, your recipe seems delicious and I’m going to try it out next Sunday, but can you please tell me if it’s okay to cut the Chinese cabbage into bite size pieces and soak them in salt water instead? Would that ruin the process? Also, how long can I keep the kimchi in the fridge for after leaving it out for 2 days to ferment?

    • Maangchi New York City My profile page joined 8/08
      Posted August 3rd, 2009 at 6:56 am | # |

      Yes, you can! I sometimes make kimchi that way. It’s called “maakkimchi” in Korean. You can keep your kimchi in the fridge as long as you want, but remember that the kimchi’s fermenting process will keep going on in the fridge, which means the taste of kimchi will get more sour as time goes on.

      • James h
        Posted August 4th, 2009 at 12:28 am | # |

        Maangchi, I found a thread for garlic stem kimchi, which led me to you and this site…and then lost it. My girlfriend’s mom makes this (garlic string kimchi) but won’t tell me the recipe. She seems to think this exceptionally funny… I’d love to show up at her house with some and wow her. Can you help me out

        I don’t know how this site works… I hope to find your reply.

        James h

        swtjimi@gmail.com

        • Maangchi New York City My profile page joined 8/08
          Posted August 4th, 2009 at 8:28 am | # |

          James,
          Thank you for your request. Garlic stem kimchi!
          I will post it someday in the future.

          • James h
            Posted August 4th, 2009 at 8:41 pm | # |

            Thanks so much, Maangchi! I look forward to the post!

            jh

  283. Coleen
    Posted August 2nd, 2009 at 9:36 pm | # |

    Hi Maangchi!

    First of all I want to thank you for the beautiful recipes. You are so much fun to watch!

    One thing I wanted to ask about was your use of flour in kimchee. I’m Korean and I remember making kimchee with my mom as well as with other ajumas and we never used flour… No store-bought kimchee that I’ve seen lists flour in the ingredients, either.

    Is this a modern take on kimchee?

    Coleen

    • Maangchi New York City My profile page joined 8/08
      Posted August 3rd, 2009 at 6:48 am | # |

      Kimchi recipes vary by regions in Korea. Using sweet rice flour to make kimchi paste is very traditional in Southern part of Korea where I came from.
      I usually make porridge using either sweet rice flour or plain flour for my kimchi paste.

  284. Cam
    Posted August 2nd, 2009 at 5:51 pm | # |

    Hi Maangchi!
    This is my second time making your recipe and it turned out great! The first time was too salty- but I used less salt and really rinsed the cabbage this time.
    My Kimchi paste was a little thinner than the last time- maybe I added too much water to my porridge?? hmmm, i should try to pay closer attention :D

    Thanks for all your tasty recipes! I really liked the salty beef side dish and I make the soybean sidedish all the time! (soo good!)
    Keep up the good work!
    you’re a star!

  285. marklien
    Posted August 1st, 2009 at 3:25 am | # |

    do you have a simple recipe for making kimchi? cuz in indonesia i can’t find…..”Korean radishes”.

    • Anonymous
      Posted August 7th, 2009 at 1:17 pm | # |

      you don’t have to use radish.

  286. Alice
    Posted July 29th, 2009 at 5:44 pm | # |

    Thank you for the great video. I am making the kimchi alongside you. I have a few questions:

    1) I made extra paste. How long can I keep it in the fridge to use another time?

    2) Is the recipe the same for cucumber kimchi?

    Maybe you know this, but we have a large population of Koreans in Mexico City (where I live) and I was able to find everything I needed to make kimchi, including the Korean-style daikon!

  287. MheAnn
    Posted July 29th, 2009 at 3:13 am | # |

    Hi, Maangchi! Your Kimchi recipe is the BEST! :D I’ve been making it for almost a year now and I still know your recipe by heart. :D

  288. Annie FrankINs My profile page joined 10/08
    Posted July 28th, 2009 at 4:26 am | # |

    Hi Maangchi,

    I’m interested in Korea cooking and have borrowed a book to learn some traditional dishes. In the meanwhile I am also looking for some additional info in the internet to perfect the kimchi which I’d tried making (so many times). I’m using preserved shrimp instead of oysters and the rest of the ingredients are as what you’d recommended. Is there a difference in taste between the two? Also the kimchi that I made is not bright red like yours in the video. Mine is kind of orangey, even though I add lots of red pepper powder. What is the trick to it?

  289. foodiefan
    Posted July 25th, 2009 at 9:49 pm | # |

    hi maangchi!! i found your website by accident and i love it !!! as well as your approach to cooking, you make everything look so easy. i was just wondering if it was possible to use canned oysters instead of fresh? thanks!

  290. Ashlyn
    Posted July 25th, 2009 at 7:12 pm | # |

    안녕하세요~

    Thank you so much for your website. Its so awesome. My Korean friends are very impressed that I made kimchi the other day. It looks and tastes yummy but my friend asked me if there were salted shrimps in it. He is from seoul. So I was wondering if you could tell me some regional differences with kimchi!

    Also, what is the difficulty in making kimchi? Watching you it didn’t seem difficult and when I made my own it wasn’t difficult. But all my Korean friends say making kimchi is so hard! Whats up with that?

    감사합니다!

  291. cellogirl
    Posted July 24th, 2009 at 10:32 am | # |

    Hi Maangchi,

    Thank you so much for all your brilliant recipes. I just made kimchi, for the first time and it turned out so good (better than I expected) cause when I first tried before (using a different recipe), it turned out bad. I am so thankful to have found your website cause your instructions are very specific, descriptive and really easy to follow.

    My family loves the kimchi I made just that the radish kimchi was a little too salty but the cabbage kimchi was just fine. I think I might have added too much salt in the radish during the salting process. We are all eating kimchi everyday and it’s all thanks to your helpful recipes.

    I’ve also made kimchi soup and it tasted like the soup from the Korean restaurants. It made my day :) I’m going to try gamjatang next. I’ve got almost all the ingresients for it.

    • Maangchi New York City My profile page joined 8/08
      Posted July 24th, 2009 at 3:41 pm | # |

      Yeah, if you can make good kimchi, you can use it for so many different recipes. I love kimchi soup, too. Thank you for your update!

  292. Banutot
    Posted July 23rd, 2009 at 6:11 pm | # |

    hello, I just found your website….The video really helps a lot. I just wanted to ask you, whenever I see like a family dinner, there are so many side dishes on the table…and I’m just wondering…wow!!! do they cook that every single night!! that sure looks like a lot…lol :) when you make the side dishes, how long can you keep it in the refrigerator before it goes bad? thanks…pls post more side dishes :)

  293. AJ
    Posted July 22nd, 2009 at 1:26 pm | # |

    hii maangchi

    just like everyone here…i tried your kimchi recipe! however when i made the kimchi paste i used flour because i didn’t have any sweet rice flour. After that i mixed everything together with the hot pepper powder. I tasted it and now it has a certain floury and sweet taste to it. Will the taste go away after it ferments?

    • Maangchi New York City My profile page joined 8/08
      Posted July 22nd, 2009 at 3:43 pm | # |

      You can use either sweet rice powder or regular flour to make porridge for kimchi paste. Nothing wrong! Maybe you use too much porridge? When I make my kimchi, I eat it right after making it. I don’t wait until it ferments.

  294. Daijin
    Posted July 22nd, 2009 at 12:33 pm | # |

    Hello Maangchi…after the success of my Dakkangjung, i thought of giving kimchi a try, but this time, it really didn’t work out right. I have carefully done all the steps here, and i’m not sure what and where it went wrong…I have prepared it last night, the texture of paste looks ok, minimal water came out which i think, is good. So i am quite surprised that it didn’t have a good taste after all. It has a bitter aftertaste, neither salty nor sour…Is there any way I can improve its’ taste? Will it be okay to add sugar, salt and vinegar? pls. give me an advice on this. Thanks…

    • Maangchi New York City My profile page joined 8/08
      Posted July 22nd, 2009 at 3:49 pm | # |

      sorry to hear that your kimchi turned out bitter. Just wait until it ferments. Check out your each ingredient. Maybe your hot pepper flakes are not good quality? If your kimchi is bland, add some more salt. I wish I could taste and see your kimchi.

  295. Liz
    Posted July 18th, 2009 at 9:57 am | # |

    Hi Maangchi,
    I’ve made many recipes from your site and found it very useful. I had watermelon side-dish that is outstanding! I’m wondering if you’ve made this before. The watermelon core is cut it into thin strips and seasoned with red pepper paste (I think). Any information would be very helpful. Thanks!

  296. Faye
    Posted July 17th, 2009 at 8:47 pm | # |

    Maangchi, I could hug you for sharing this recipe. When I get married, I’m going to make this for my husband every night! My kimchi and kaktugi came out perfect and it’s DELICIOUS. At first I thought the cabbage was ruined because I misread the directions and soaked the cabbage (instead of just immersing it in water) for 2 hours in a little salt water, but it was fine, I just rinsed and soak-rinsed it of salt thoroughly. I like my kimchi sour so I left it out for 2 days.

    When I was in the military about 10 years ago I was friendly with a Korean woman who used to make and share it with us, and the kimchi I made tastes EXACTLY the way I remember hers did.

    It’s so good either hot or cold over rice and I’m very pleased, thanks to you. You should be on the food network television, you are pretty and a talented cook. I urge people to try this recipe if you enjoy intense flavors and/or fermented foods!

  297. Jeong Min
    Posted July 14th, 2009 at 6:54 am | # |

    http://www.facebook.com/photo.php?pid=7656182&id=817695011
    I’m done with my kimchi… It looks presentable. Hopefully it taste good too after 1 day…

  298. Anonymous
    Posted July 12th, 2009 at 7:36 pm | # |

    I just had some kimchee that was watermelon, cucumber, chives, onions etc. But i cannot find any recipie for this. do you have a suggestion? It was the BEST I’ve had

  299. David
    Posted July 11th, 2009 at 4:24 pm | # |

    Oh i have a question im making the kimchi paste for kimchi only and i dont happen to have the korean radish is that okay? since im only making kimchi and not kaktoogi? Thank you very much =D

    • Maangchi New York City My profile page joined 8/08
      Posted July 11th, 2009 at 5:57 pm | # |

      Yes, the kimchi paste can be used for baechu kimchi (napa cabbage) and kkaktugi (radish kimchi).

  300. MitarashiDango
    Posted July 10th, 2009 at 12:56 pm | # |

    Hi Maangchi. I’d like to give kimchi making a go. However, I don’t like oysters. Can I make kimchi without it?
    If so, do I still use fish sauce or do I need to use other sauce(s) instead to compliment the no use of oysters?
    Thank you ^^

    • Maangchi New York City My profile page joined 8/08
      Posted July 10th, 2009 at 4:19 pm | # |

      yes, skip oysters then.

      • MitarashiDango
        Posted July 11th, 2009 at 8:26 am | # |

        I just finished making my first kimchi about 30mins ago and I was very satisfied with the result.

        Made 1/3 of the kimchi paste recipe for 1 whole napa cabbage. I did not put the oysters and I did not have chives on hand. What I did changed was to add 3/4 brown nashi pear instead of radish because it was mentioned in the korean variety show “Family Outing” that pears would give a nicer taste to kimchi (and I did not have raddish too).
        My mistake was going beserk with the salt during the salting process, causing my cabbage to deflated like balloon. Thus my kimchi was rather too salty.

        Nevertheless, I am very happy to be able to taste fresh kimchi ^^

  301. Jacky
    Posted July 9th, 2009 at 7:19 pm | # |

    Hi manngchi! i made the raddish kimchi 3 days ago and i’ve been opening it and taste it since i see bubbles, but i still don’t think it is sour enough. Is it ok to keep on leaving it outside until i feel like it is sour enough? and is it ok that i keep on opening it and check it?
    thanks for the recipe !

  302. FTTS
    Posted July 9th, 2009 at 11:19 am | # |

    Hi Maangchi!
    I’ve finally got to making kimchi yesterday, and I have a few questions now after I made it. Is it possible to salt the cabbage too long that the cabbage becomes soft? I drained the salt water after 4 hours, but forgot to rinse it until a few hours later, so my cabbage looks soft, and isn’t crunchy. Also is it because I could’ve have used to much kimchi and it sit in a puddle of the paste now while fermenting? Also how long do you think I can store the leftover kimchi paste in the fridge and could it be used for the cucumber kimchi? Sorry for so many questions! My first time making kimchi was super fun, so I’ll keep trying! Thank you for all your advice!! =)

    • Maangchi New York City My profile page joined 8/08
      Posted July 9th, 2009 at 7:54 pm | # |

      When the cabbage is salted, it gets softer, but I don’t know why your kimchi is not crunchy. Maybe your napa cabbage is not good. It sometimes happens especially in the summer.

      I hope it isn’t too salty!
      You have to keep the leftover kimchi paste in the freezer for next time use (for cabbage kimchi).

      Follow the recipe if you want to make stuffed cucumber kimchi (oisobagi).

  303. lwin
    Posted July 9th, 2009 at 9:36 am | # |

    Hi Maangchi, really appreciate ur kimchi recipies. I tried cucumber first, after watching ur video. it turned out very well and every family member enjoys eating it. ur videos are so clear and easy to follow by beginners. now i’m trying to prepare fermented kimchi and radish one. jjajangmyun also attracts me to try. i’ll find a korean market in singapore to find ur ingredients so that it will be the exact taste as ur recipe. thank you so much again Maangchi.

  304. Jemima
    Posted July 5th, 2009 at 1:40 am | # |

    Hi,

    I’ve made kimchi using your recipe quite a few times but lately I find that the cabbage is a bit to salty. Should I use less salt in the first few steps? But would that compromise the crunchyness?

    Thank you!

  305. Maria
    Posted June 30th, 2009 at 9:32 am | # |

    I can’t wait to make this recipe! It looks so yummy :)
    I normally buy pre-made kimchi at a Korean market near my house, but I’m sure this one will taste much better.
    My boyfriend doesn’t like the taste of kimchi but when I fry the kimchi with some rice (I saw the recipe on Aeri’s Kitchen Youtube channel that I found on Maangchi) he loves it. Kimchi is so versatile and it packs such an interesting taste.

    Thanks Maangchi

  306. Pan
    Posted June 29th, 2009 at 4:16 pm | # |

    Hey Maangchi,
    is it okay if I put my kimchi immediately in the refridgerator after making it? I did this, but I now see you have to leave it at room temperature for two days, is it problem I didn’t do this?? I was scared it would go bad since it’s summer and really hot in here! Thanks for posting the recipe!!!

    • Maangchi New York City My profile page joined 8/08
      Posted June 29th, 2009 at 4:58 pm | # |

      Who would stop you from putting your kimchi in the refrigerator right after making it! No problem!

  307. mi young
    Posted June 29th, 2009 at 1:01 am | # |

    Hi Maangchi,
    I’m from korea. Of couse I know How to make Kimchi and Kaktugi. But I serched food site because I want to introduce Korea food in English for foreigner. Your site was very useful. Thank you!

  308. Maangchi New York City My profile page joined 8/08
    Posted June 26th, 2009 at 9:46 am | # |

    yayee, now you can make your own kimchi forever! : )

  309. lind
    Posted June 25th, 2009 at 9:20 pm | # |

    Hi Maangchi,
    i just wanted to thank you for posting all those korean recipes and especially the kimchi’s one!!

    i tried your kimchi’s recipe and it was yooo yummy, it has the same taste as the one i bought from the korean supermarket!! thank you so much!! now i will save a 30.00$ cad per month for the kimchis!! <3

  310. D
    Posted June 22nd, 2009 at 6:59 am | # |

    Hi Maangchi: Do you have a recipe for kimchi fried rice?

  311. Toni Lee
    Posted June 22nd, 2009 at 6:12 am | # |

    Hello
    My 동생(she is korean) told me that i should start making korean food since she knows i really like korea, culture, language, and the people.
    I decided to make kimchi today.
    I told 오빠 about it he told me to bring some to taste it.
    I wanted to hear from a korean on how it tasted like.
    He will tell me tomorrow.
    if it is bad i will keep on practicing till i get better.
    I enjoy your recipies and it really helps me out.
    When i lived with a korean family, the wife made 오징어채 볶음.
    can you show how to make it?
    this is one of my favorits.
    Thank you

  312. crystal
    Posted June 18th, 2009 at 2:14 am | # |

    i want to ask that…i make the cabbage kimchi and radish kimchi yesterday,i want to ask i need leave outside for 1-2 days right?

    after that keep into refrigerator?

    izzit correct…

    just now i open radish kimchi container…smell like not good…like cant eat alrd
    why?
    i didn put oyster coz i dont like this

    • Maangchi New York City My profile page joined 8/08
      Posted June 18th, 2009 at 7:15 am | # |

      Don’t worry. When radish kimchi starts fermenting, it smells. : ) Open the kimchi container and turn it over with a spoon and press it down so that the kimchi is submerged in the juice. Double bag it with plastic bags. I mean wrap the kimchi container with plastic bags 2 times and keep it in the refrigerator.

  313. Lily
    Posted June 15th, 2009 at 11:00 pm | # |

    Hi,

    After watching your video I tried to make kimchi myself and I thought I had memorized the recipe but I guess i didn’t because for one nappa cabbage i only salted for 2 hours but i flipped them at 1 hour is that enought time for salting? Also, when making the kinchi paste i only added 1/3 cup of fish sauce will that be ok or should i add to it while it fermenting? can i do that? i noticed that the paste was a little sweet but i figured that the cabbaged was salted it would balance out the flavors…so far from the comments i only saw over salting In my case i think i under salted…is there anyway to fix it?

    thank you!

    • Maangchi New York City My profile page joined 8/08
      Posted June 16th, 2009 at 7:10 am | # |

      I don’t understand your question. Did you make your kimchi and it turned out bland? If so, add some more salt to the kimchi.

  314. JC*~
    Posted June 13th, 2009 at 5:38 am | # |

    Thank you for sharing your recipe! I made kimchi for the first time a few days ago and salted the kimchi for about 27 hours!! :( For 2 heads of napa cabbage, I have now added 2 Liters of water, and half a radish. Do you think it will turn out normal after fermenting??? Thanks!

  315. marjorie
    Posted June 12th, 2009 at 11:09 am | # |

    This kimche recipe is perfect. I didnt have Asian chives and didnt use oysters, but it turned out perfect without too much liquid. Unfortunately, my area of North Florida is not very culturally diverse, so Asian markets are few and far between. My Japanese mother in law was impressed that I could make kimche, as she enjoys Korean food also. I wouldnt be able to do so without your website, thanks!

  316. Cathy
    Posted June 11th, 2009 at 12:36 pm | # |

    Hi, I found you on youtube by accident, and I am glad that I did!
    You make everything look so easy, and I love your kimchi!
    I’ve always wanted to make Kimchi by myself, but never knew how until I saw your video. Thank you so much~ I LOVE korean food!!! =D

    • Maangchi New York City My profile page joined 8/08
      Posted June 12th, 2009 at 12:04 am | # |

      Welcome to my website!
      Thanks to your nice comment, I think I will get a good night sleep tonight! Have a good night!

      • Cathy
        Posted June 12th, 2009 at 12:41 am | # |

        Hi Maangchi, I have a question…
        Do I have to put the raw oyster or can I eliminate that?
        Will the taste be different if I don’t put the oyster?
        Will it still taste good?
        Thank you…

      • Maangchi New York City My profile page joined 8/08
        Posted June 12th, 2009 at 7:37 am | # |

        Cathy,
        no, you can eliminate oysters from this recipe.
        Some people don’t like the flavor of oysters, so they never use them in their kimchi, but I love the flavor.

  317. Anonymous
    Posted June 5th, 2009 at 10:40 am | # |

    I would like to thank you Maangchi. I tried your kimchi recipe. It turn out well and yummy. I use rice flour powder instead of sweet rice flour. And I was so worried of failure and kept my fingers crossed. Gosh, it was of good flavour. Maangchi, you are a GEM!

    • Maangchi New York City My profile page joined 8/08
      Posted June 5th, 2009 at 9:31 pm | # |

      Thank you! : ) Yes, to make porridge for kimchi paste, you could use rice flour, or even plain flour, too. Sweet rice flour is the best though. You can make your own kimchi forever! Congratulation!

  318. Kolee Vue
    Posted June 2nd, 2009 at 9:33 pm | # |

    Hi Maangchi!
    I’ve been making kimchi based off of my own knowledge and a variety of recipe researching. When I make kimchi, I soak it in salted water and then loosely drain them and mix them with my kimchi paste. After that, I place them in jars and pour in the salted water into the jar. Is that wrong, because your’s doesn’t have liquid added and it’s not soaked in water. But I’ve also noticed at the stores that the kimchi there has liquid. I’m confused. Also, if my kimchi’s not completely wrong, is good for kimchi chigae or is your version of kimchi better to it. Thank you in advance. :D

  319. Jean
    Posted May 29th, 2009 at 1:02 pm | # |

    Maagnchi,

    I made the raddish kimchi, but when I tasted it-it was very salty. Did I not rinse it enough or did I use the wrong salt? Is it better to use coarse salt?
    I also tried making the cabbage kimchi and there was a lot of brown liquid in the jar after a few days and it didn’t look right. Should I have let the cabbage set longer during the salting process?

    • Maangchi New York City My profile page joined 8/08
      Posted May 29th, 2009 at 3:27 pm | # |

      Hi,Jean,
      If it’s too salty, use a little less salt. It’s very difficult for me to answer without seeing the size of radish.

      If some liquid (brownish liquid) comes out after you make it, don’t worry! Turn your kimchi over and press it down with a spoon and wait until it ferments. The kimchi juice will make your kimchi delicious.

      If you don’t like too much kimchi juice, strain the salted and rinsed cabbage and squeeze each cabbage piece to remove excess water before using kimchi paste . Your cabbage might not have been salted enough or you didn’t remove enough liquid.

  320. Yui
    Posted May 25th, 2009 at 5:38 am | # |

    Hi Maangchi!!
    Im italian-thai! i love ur food! or site!…
    in this day i have try to make kimchi…but the problem is become to salty…what i have to do?
    Thanks a lot Yui

  321. maangchi fan!
    Posted May 21st, 2009 at 9:31 am | # |

    may i know if the recipe is completely vegetarian? for example the sauce has no traces of meat

    • Maangchi New York City My profile page joined 8/08
      Posted May 21st, 2009 at 10:04 pm | # |

      No meat, but I used fish sauce!

      • rv65
        Posted May 24th, 2009 at 2:54 pm | # |

        One person said that a certain brand of Chinese soy sauce could be used instead of the fish sauce. I haven’t made any kimchi yet but I’ve tried the Zion Market deli Kimchi and it’s pretty tasty.

  322. Nishu
    Posted May 21st, 2009 at 7:47 am | # |

    Yes you’re right
    She is The best japanese cook
    &
    You’re The Best Korean cook
    I Love korean & Japanese food
    As All Know Every recipe is available on Net
    But I only trust On You & in Cookingwithdog
    Even If I have Wait Many Days
    :)

  323. Nishu
    Posted May 21st, 2009 at 12:19 am | # |

    hello maangchi
    i just seen one bento box recipe from cookingwithdog http://www.youtube.com/watch?v=-_hbPLsZvvo
    its good and in this a women added Kimchi Base To Chicken And Then Fried
    it seems to be so little amount i’ve never seen ready-made kimchi base before
    and i cant even make so little amont
    do u prefer ready made kimchi base?

  324. rv65
    Posted May 20th, 2009 at 1:50 am | # |

    You could use chili powder.

    So just use 1/2 cup of sugar instead of 1/4 right. Other than that it looks great. Maybe put the updated version on itunes or something like that.

  325. Eddy
    Posted May 17th, 2009 at 12:03 am | # |

    hello,can i like use chili paste ? because i can’t find find the chili flake in the korean shop, but i can see the same brand of the chili paste as yours .

  326. tammy
    Posted May 14th, 2009 at 1:54 am | # |

    Do you have a kimchi recipe that does not use any seafood? I like kimchi, but can’t really enjoy it because I am allergic to seafood. Also do you have a recipe for 두부김치?

    • rv65
      Posted May 15th, 2009 at 3:52 pm | # |

      tammy,

      Just skip the oysters and fish sauce. You could use a good Chinese soy sauce instead of fish sauce and it will taste just as good. I havent found the name of that Chinese soy sauce but any good soy sauce thats been naturally brewed will work.

    • jennii
      Posted July 27th, 2009 at 2:00 am | # |

      vegetarian fish sauce can be used instead!

      look for this!: http://www.khmerkromrecipes.com/photo_recipes/veggifishsauce.jpg

  327. dan
    Posted May 9th, 2009 at 10:50 pm | # |

    are the oysters good to eat

  328. yong jae
    Posted May 9th, 2009 at 12:11 am | # |

    Hi maangchi, i live in perth australia.i love korean food and there are heaps of koreans and korean restaurants.i love korean food.Im just 16 yrs old and i have made kimchi,galbi,dukbokkie,bibimbap and many others. thank you for your lovely recipes.i think your beautiful and hot.i love you

  329. mhorgan
    Posted May 8th, 2009 at 2:49 pm | # |

    You can also use Soy Sauce instead of Fish sauce for Kimchi. Use only a naturally brewed one. Caramel usually means it’s chemically brewed though there are naturally brewed ones that have it so be aware. I too want too make this. I think it will turn out great. All I need is to just get to a Korean Market and then I’ll make it.

  330. Rich
    Posted May 7th, 2009 at 10:55 pm | # |

    안녕하세요! I just tried making kimchi yest! I must say it turned out pretty good. Your recipe rocks! 고맙습니다!

  331. csyama
    Posted May 5th, 2009 at 4:41 pm | # |

    Aloha Maangchi,
    Kamsanghamnida for responding so quickly to my email regarding gat kimchi. I really appreciate your videos–they are much easier to follow than reading a book. I have made your paechu and kaktugi kimchi as well as your sundubu. Great as always. Looking forward to more great recipes.

  332. Marion
    Posted May 5th, 2009 at 2:22 pm | # |

    Hi Maangchi !
    I’m a french 19-year-old woman and I think your website is so fantastique !!! Your korean cooking is lovely, I’m hungry now !!
    I will test your kimchi and your bibimbap :P !
    XX

  333. fee
    Posted May 5th, 2009 at 4:57 am | # |

    hi,i really am interested in making my own kimchi.but i have a question, say,if i do not put the kimchi into the fridge at all but keeping it in room temperature,is it still gonna be okay?

    • Maangchi New York City My profile page joined 8/08
      Posted May 5th, 2009 at 7:27 am | # |

      Yes, of course it will still be ok. Make a little amount of kimchi that you could finish eating it in a week then.

  334. HAL
    Posted May 3rd, 2009 at 8:27 pm | # |

    HI MAANGCHI JUST WATCHED YOUR FANTASTIC VIDEO ON HOW TO MAKE KIMCHI $ LOVE EVERY BIT OF IT. VERY INFOMATIVE. SO I IMMEDIATLY MADE SOME TODAY. ITS FERMENTING AT THE MOMENT. I’M AN AN ELDERLY PERSON & TASTED MY FIRST STORE BOUGHT KIMCHI LAST WEEK SO COULDM’T LEARN HOW TO MAKE KIMCHI FAST ENOUGH. KEEP UP THE GOOD WORK & THANK YOU

    • Maangchi New York City My profile page joined 8/08
      Posted May 3rd, 2009 at 10:39 pm | # |

      Wow,you bought kimchi just last week and now you can make your own kimchi! Welcome to my website! I think you always love to learn something new just like me!

  335. michael
    Posted May 3rd, 2009 at 3:42 pm | # |

    Hey Maangchi!

    I have to say that I love your youtube videos, you are a very good teacher and the recipes are wonderful. I made Kimchi three or four days ago and it turned out pretty well. But it is not very sour and I think this is because it did not start to ferment. I left it out for around sixteen hours and have since refrigerated it. Is it ok if I now take it out of the fridge so it can properly ferment?

  336. Kimchi!!
    Posted May 1st, 2009 at 2:42 am | # |

    Thanks for your video and recipe..it defintely helps alot.. If my kimchi were to turn out to be salty, are there ways to reduce the salty taste?

  337. Ling
    Posted April 30th, 2009 at 11:30 am | # |

    Hi, i would like to ask if i were to use hot pepper paste in substitute for e kimchi paste..is it possible? Will e taste come out to be weird?

  338. kora
    Posted April 30th, 2009 at 2:30 am | # |

    i dont have fridge if i will put ooutsiide do it’ll be ook

    • Maangchi New York City My profile page joined 8/08
      Posted April 30th, 2009 at 7:40 pm | # |

      Let me give you this method
      Pour some cold water in a large basin and put your kimchi jar in it so that the cold water will keep your kimchi jar cool . Change the water twice a day. This is the way of storing kimchi without using the refrigerator that my grandmother used to use.

  339. spice! spice! spice!
    Posted April 29th, 2009 at 11:39 pm | # |

    I love your website Maangchi! Thanks so much for sharing your recipes. This one has helped me a lot. It took me a while to perfect my Kimchi and thanks to you now I’ve finally made it! You’re such an angel.

  340. csyama
    Posted April 29th, 2009 at 6:47 pm | # |

    Aloha Maangchi,
    Just love all your videos. I just harvested a lot of leaf mustard and was wondering how to make gat kimchee. Can you give me a recipe?

    • Maangchi New York City My profile page joined 8/08
      Posted April 29th, 2009 at 9:08 pm | # |

      mustard green kimchi (gat kimchi: 갓김치) is already included in the list of my future video recipes. Thank you for your patience!

  341. Julie
    Posted April 28th, 2009 at 12:52 pm | # |

    Hi Maangchi! I made the kkakdugi kimchi last weekend and I was just wondering if I did it right: I left the kimchi at room temperature for two days, opened it to check it, and I saw little bubbles and extra liquid, so then I put it in the fridge. How long would you say it will take to ferment in the fridge? Thanks!!

    • Maangchi New York City My profile page joined 8/08
      Posted April 28th, 2009 at 8:10 pm | # |

      little bubbles in your kkatugie(radish kimchi)? That’s great! It starts fermenting. You can store the kimchi in the fridge until you finish eating it.

  342. AlaskanMrs
    Posted April 23rd, 2009 at 8:23 pm | # |

    Hi Maangchi I just got done making your infamous Kimchi. Now I dont have any glass jar or plastic seal bag but I did put it in one of those large Mayonaise Jars? is that ok? and do I leave the jar of Kimchi out at room temperature for 2 days and then put it in the refrigerator or I leave it in the Fridge for 2 days?
    Thank you for making this tutorial because I just had some and my Kimchi is absolutely delicious.
    I will be making some Kimchi Jigae in a few days once everything is fermented. Love love your recipes.

    • Maangchi New York City My profile page joined 8/08
      Posted April 24th, 2009 at 12:29 am | # |

      yes, you could keep your kimchi in the Mayonaise jar. : ) Glass Jar is the best though.

      To make kimchi jjigae, yes, you will need fermented sour kimchi. Leave it out at room temperature for a couple of days until it is fermented, and then keep it in the refrigerator.

  343. Anh Dung
    Posted April 20th, 2009 at 6:04 pm | # |

    Hi Maangchi
    Thanksyou for Kimchi , tomorow i will make it with your recipes

  344. Jeff
    Posted April 19th, 2009 at 4:25 pm | # |

    Maangchi:

    I don’t live too close to anywhere that offers Kimchi, well, for a decent price, that is. So I bought a bucket of it. To save money, could I use the leftover sauce to make a new batch?

  345. Nishu
    Posted April 19th, 2009 at 12:42 pm | # |

    Thanks a Lot Your Replies are really True And helpfull I Kept Oi sobagi & Kaktugi in Fridge
    I Will ferment Baechu kimchi For Good Jiggae
    Thanks A Lot

  346. Thaory
    Posted April 19th, 2009 at 11:16 am | # |

    Hello Maangchi!

    I was just wondering if i could make cucumber kimchi with the rest of the kimchi paste…Your videos are fabulous i really love them! I learned so much about korean food ^^.

    Thankyou so much!
    Thaory

  347. Nishu
    Posted April 19th, 2009 at 10:21 am | # |

    Hi Maangchi
    You are such a great Person Today I made
    Kimchi Kaktugi and Oi Sobagi
    I Ate them It was so Good
    Just A Few Question:->

    Q1.Do Kaktugi Will Stay Crunchy When It will Get fermented
    Q2.Do I Have To put It In Fridge?
    Q3.After How Many days i Can Make Good Kimchi Jiggae
    Q4Do plastic Box Is Okay for kimchi Or Glass(I .ve Put It In Plastic)
    Thankks

    • Maangchi New York City My profile page joined 8/08
      Posted April 19th, 2009 at 10:31 am | # |

      Yes, the radish kimchi should be crunchy no matter it is fermented or not. I like fresh kkaktugi, so I usually put it in the fridge right after making it, but if you like sour taste, wait until it ferments. When it ferments, the taste will turn sour , then you can make kimchi stew! If you have a glass jar, keep your kimchi in there, but if not, a plastic container will be ok, too.

  348. may
    Posted April 17th, 2009 at 4:50 pm | # |

    Hi,

    Any recommendation for a good brand of KimChi to buy from Supermarket?

    Thanks : )

    • MindyGirl
      Posted August 30th, 2009 at 12:27 pm | # |

      Hi May,

      I’ve found that 오씨내 (oh sshi neh) is the best supermarket brand I’ve ever had. Because I live in Southern California, it’s easy to find. Check online to find out where you can find it in your area. Good luck!

  349. terry
    Posted April 17th, 2009 at 7:41 am | # |

    I live far far away from anyplace to purchase korean fish sauce pickled anchovy paste etc…. but I can get regular anchovy paste it has a bit of oil in it….. could I use this or would the oil in it alter the mixture so it wouldn’t ferment???

    • Maangchi New York City My profile page joined 8/08
      Posted April 17th, 2009 at 8:49 am | # |

      I’m sorry to hear that you can’t get fish sauce where you are living. Is the anchovy paste salty and fermented? I have no idea what it tastes like.

  350. Nishu
    Posted April 17th, 2009 at 5:10 am | # |

    Hi Maangchi i Want Ask what Is This Korean Grocery Store Owner Says This Makes Kimchi Delecious
    Here’s The Link : http://3.bp.blogspot.com/_BHwGtt4Wwmc/SSj0cKdQAnI/AAAAAAAAE3M/m7LsaG7T8bg/s1600-h/IMG_4310.JPG

  351. Marilyn
    Posted April 16th, 2009 at 9:53 pm | # |

    Hi Maangchi,

    I don’t like using oysters because of the fishy taste. If I substituted with the Korean salted fish instead (sayujut), will the kimchee and radish kimchee still come out delicious? If I can use the salted fish, how much should I use?

    • Maangchi New York City My profile page joined 8/08
      Posted April 16th, 2009 at 9:58 pm | # |

      yes, I sometimes use fermented salty shrimp (saewoojeot) in my kimchi. Use just a little not too much because it’s salty.(1-2 tbs)

  352. anecia
    Posted April 16th, 2009 at 11:32 am | # |

    Hi Maangchi,
    Thanks for your advice!!I did what you advice me to do and my previous kimchi that i made was successful.My family loves it and my 8 year old cousin thinks its nice too.My first batch of kimchi has finished so I’m currently making my 2nd batch.I’m making more this time to give it to my relatives.Hopefully it will be as successful as my first batch.=)Thanks for sharing your recipes!!!

  353. Chanpuru
    Posted April 15th, 2009 at 10:25 am | # |

    What is the reason behind adding oyesters
    Can we eat Them Is it safe??

  354. twobacas
    Posted April 14th, 2009 at 4:12 pm | # |

    Thanks for your reply, but since the regular fine salt is medium grain and if someone uses regular morton salt they will be in trouble don’t you think? In the recipe you do not state what kind of salt you use. Morton salt is a finer grain than the regular fine salt. This might be the reason for the kimchi being salty. just my opinion