Comments on: Emergency Kimchi (yangbaechu kimchi)

By: ChrisSunHwa

ChrisSunHwa — Sun, 10 Mar 2013 00:06:02 +0000

Oh, I forgot to mention that I used margarita salt (it’s sort of flaky) instead of kosher salt. :)

By: ChrisSunHwa

ChrisSunHwa — Sat, 09 Mar 2013 08:41:17 +0000

Thank you so much for this recipe! I used red cabbage and ready-to-use minced garlic (in a jar). I could not find red pepper flakes, so I substituted Great Value (Walmart) brand crushed red pepper because it was the closest thing I could find. I made only half a recipe, just in case it turned out badly, but it actually turned out quite well. It is extremely spicy, so I think I will use only half as much pepper next time, but it is still very good. It is addictive! I keep craving it now. It’s so much better than the ready-made stuff they sell in the grocery store! Cheongmal kamsahamnida!

By: Maangchi

Maangchi — Tue, 11 Dec 2012 00:49:50 +0000

You can find fish sauce in any Asian grocery store, but if it’s not available, how about making vegetarian version fish sauce or replace it with soy sauce and salt. Check this out please. http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi

By: Deviant_me

Deviant_me — Mon, 10 Dec 2012 20:19:02 +0000

Hi, I have a question, what it I don’t have the fish sauce? What should I do? Also, I live in Michigan and there are no Korean restaurants or super markets :(

By: Maangchi

Maangchi — Thu, 06 Dec 2012 21:46:55 +0000

Someone left a good tip on the forum. Check this out please! http://www.maangchi.com/talk/topic/chili-powder-versus-red-pepper-powder-or-flakes

By: Lovetocook

Lovetocook — Thu, 06 Dec 2012 20:45:53 +0000

Hi Maangchi, is there a substitute for red pepper flakes if I can’t find it? Like crushed red pepper or chili powder? Please advise, thank you! :)

By: Shanneene

Shanneene — Thu, 08 Nov 2012 04:56:30 +0000

I made this just now. It tastes slightly different than normal kimchi, but that’s because I used a drumhead cabbage. It’s still very nice. I’m going to let mine ferment a few days and then eat some more, when it is extra yummy :) Thanks for sharing the recipe.

By: Alastor78

Alastor78 — Wed, 24 Oct 2012 14:32:15 +0000

Thank you so much!

By: Maangchi

Maangchi — Sun, 21 Oct 2012 12:57:21 +0000

If you can’t use fish sauce, use soy sauce instead. If you are vegetarian, check out the recipe submitted by one of my readers mina for vegetarian fish sauce which will make your kimchi more delicious. http://www.maangchi.com/talk/topic/vegetarian-fish-sauce-for-kimchi

Yes, keep your gochugaru (hot pepper flakes) in the freezer. As long as there is no mold or no color change, it will be ok to use.

By: Alastor78

Alastor78 — Sat, 20 Oct 2012 13:36:24 +0000

Thank you for this wonderful recipe! I was despairing because I could find all ingredients except the napa cabbage :-S. I have two questions, one is, can fish paste be replaced by soybean paste? Someone told be it was an alternative choice for vegetarians, is it true?

My other question has to do with the fact that when I returned home with my just purchased pound of gochugaru that took me so long to find, I realised the expiry date is really close by? Can I still keep it in the freezer if it still looks good, or do I have to discard it once the date is over (in 5 days!)?

Many, many thanks again!