Comments on: Kimchi and Kakdugi

By: Maangchi

Maangchi — Sun, 09 Jun 2013 10:07:12 +0000

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

By: Endang

Endang — Sat, 08 Jun 2013 00:59:18 +0000

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!

By: EnricM

EnricM — Sun, 02 Jun 2013 21:25:49 +0000

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!

By: EnricM

EnricM — Sun, 02 Jun 2013 21:22:21 +0000

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.

By: KimchiandBasil.com

KimchiandBasil.com — Sun, 26 May 2013 09:44:35 +0000

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

By: jpjwarren1

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

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

By: hellokitty08

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

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

By: Maangchi

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

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

By: Jennifer

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

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

By: Maangchi

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

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