Kimchi is a staple of Korean life and many people 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 different kinds of ingredients depending on the region where they live.
Today I will show you how to make traditional Kimchi with oysters and also we will make radish Kimchi (“kaktugi”) at the same time, with the same Kimchi paste, which saves time instead of making them separately.
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 out of older Kimchi. See my recipe for Kimchi stew (“Kimchi jjigae”).
If you don’t like oysters, you can leave them out. And if you want to make only Kimchi or kaktugi, leave out the other recipe.
Ingredients:
- 2 medium size Napa cabbages and 2 Korean radishes
- salt, sweet rice powder, sugar, water
- 4- 6 cups of hot pepper flakes
- fish sauce, white onion, fresh garlic, ginger
- green onions, Asian chives, fresh oysters (optional)
How to handle cabbages and radish:
- Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
- Soak each piece in cold water and sprinkle some salt (about ½ cup of salt per 1 medium size cabbage), and then set it aside for 2 hours.
* tip: the stem should get more salt than leaf part - Skin 2 radishes and cut them into 1 inch cube shapes. Do this by cutting them into several disks, and then cutting horizontally, and then cutting vertically. Put them in a big bowl and sprinkle them with ½ cup of salt. Then set these aside, too.
- 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
- 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 - Rinse the salted cabbage and radish with cold water 3 times.
Making Kimchi paste:
Make porridge
- Put ½ cup of sweet rice powder (you can replace with plain flour) and 3 cups of water into a skillet and mix them up. Then cook over medium- high heat, stirring constantly.
- When you see some bubbles, pour 1/4 cup of sugar into the porridge and stir one more minute. Then cool it down.
- Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
- Add 1 cup of fish sauce, 4~6 cups of hot pepper flakes (depending on your taste), 1 cup of crushed garlic, 1 tbs of minced ginger, 1 medium size minced onion
*tip: much easier to use a food processor. - Add 7 diagonally-sliced green onions, 2 cups of Asian chives (cut into 2 inches in length), and 2 cups of shredded Korean radish.
- Add 2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
- Mix all ingredients well and your Kimchi paste is done.
Are you ready to spread our paste on the leaves and make your kaktugi?
* I recommend you wear rubber gloves so that you won’t irritate your skin.
- 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.
- Put it into an air- tight sealed plastic container or glass jar.
- Mix your leftover paste with your radish cubes (kaktugi).
That’s all!
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.
I’m going to quote myself and copy and paste some recipes for kimchi soup and stew that I wrote on YouTube to answer a commenter’s question there.
Kimchi Soup:
It’s very very simple to make, but tremendously delicious. : )
1. Chop 3 cups of kimchi and put
it in a pot.
2. Pour 9 cups of water.
3. Add several dried anchovies
(of course remove the intestines)
and a little bit of sugar and
salt.
4.Boil it about 20 minutes.
5.Tofu is optional. When the
kimchi is cooked, cut Tofu into
cube shape and add it.
6. You don’t need any other side
dishes for this soup. In a big
bowl, ladle kimchi soup and rice
and enjoy it.
Kimchi stew (chigae):
1. Cut some kimchi into bite sized
pieces and put them in a shallow
pot.
2. chop or slice some pork and
place it on the kimchi.
3. Slice some onion and green onion
and put them on the kimchi and
pork.
4. Some sugar, hotpepper powder,
and a little salt.
5. Pour water until all
ingredients are submerged.
6. Boil it until it is cooked.
Don’t forget the last touch, a few drops of sesame oil.
Hi, is it ok if i soak the cabbage leaves for only 1 hour? what will happen on this? thank you.
Your kimchi will have lots of juice.
Hello Maangchi,
I have a question: I salted the cabbage dry instead of rinsing with water before salting. The flavor of the kimchi is wonderful but it does need a little more salt. It also is not making the amount of kimchi juice that I think would be normal. Should I use more salt and mix the pieces of cabbage or should I use soy sauce? I think the soy sauce would add the salt but also provide a deeper flavor. However, I think it would add more liquid than the kimchi would normally produce. What do you think I should do?
Scott,
no soy sauce in kimchi!
Please follow the direction I posted. You will have to immerse your cabbage in cold water before salting.
Hello Maangchi,
I’m new here and wanted to thank you for generosity in sharing your wonderful recipes. My husband is a kimchi addict and after trying a lot of different recipes, I found your video and tried your version. He says it’s the best kimchi he’s ever had! One of his other favorites is shiso (perilla) in kimchi sauce so I’m growing plenty of that as well as Napa and the other ingredients I need.
I have two questions. I apologize if you’ve answered them somewhere else before.
1) I live out in the country and have to make a special trip for some of the staples. Unfortunately, I couldn’t find the red pepper flakes I used last time so I bought what I could find - which is a bag of Course Hot Pepper Powder (Assi Brand) which doesn’t have any of the pepper seeds - and a bag of Crushed Chili Peppers (Roland Brand). Do I combine the two to make 4-6 cups or just use the powder?
2) Since I will be harvesting in smaller quantities - can I make a full batch of paste and store it in the refrigerator unfermented?
Thanks again,
Michelle.
Wow, it sounds like you have a big garden. I wish I had a garden, so I could grow baechu (napa cabbage) and perilla leaves like you! : )
Your question
1: Use just hot pepper powder. I have never used crushed chili pepper produced by Roland Brand, so I can’t give you right answer.
2. If I have leftover kimchi paste, I put it in small plastic bags and keep them in the freezer. Put it in small portions to make thawing fast.
Thank you, Michelle,
i saw this video for your kimchi on evil jungle prince’s web page. i tried it! and i think it’s come out well? i have not actually tried it yet b/c i just haven’t had the time to yet. but, i forgot to squeeze the water out of the vegetables before mixing with the paste. will this affect the kimchi?
Hi,deborah,
We have “Mool Kimchi” which we make kimchi with water. You need a spoon to eat the kimchi.
So I think it will be ok. If my mother hears this, she may say,
“No~ you have to get rid of water by squeezing them tightly!”
Let’s see, if your kimchi is ok, I may not need to squeeze them anymore while making kimchi. : )
Hi,
Here is another successful kimchi making from my recipe.
He made 3 kinds of kimchi: cabbage, raidish, and cucumber. They all look delicious!
http://forums.egullet.org/index.php?showtopic=76025&st=197#
hi! I made kimchi a couple of days ago, using the help of your video. however, after putting it in the container and leaving it…I notice there is a lot of liquid. Is that normal? Actually, I think I made too much of the mixture thing to begin with. Should I pour it out? Also, some of the mixture is left over, in a different container in the fridge. Can I do anything with it? (Another recipe perhaps?)
Thanks in advance! And thanks for making that kimchi video :)
Hi,Deena,
That’s why we squeeze all the water from salted cabbage before spreading kimchi paste between the cabbage leaves. Even though you don’t see much water when you are making kimchi, you will see lots of liquid from kimchi come out afterwards. No worry. Press kimchi using a spoon. The juice from kimchi will be delicious when it fermented.
You don’t know what to do with the leftover kimchi paste?
I usually Keep it in a freezer and use it someday when I need to make kimchi quickly.
I just made this today and will be posting a little blog about it (with pictures) on my website. I hope it ferments well. Thanks for all your help and for posting the recipe on your site.
Hi,Sandy,
It’s great news that you will post the pictures of kimchi you made on your blog. I can’t wait to see it.
Thanks.
This is my response about neunwest’s comment on Youtube. YouTube doesn’t allow us to write more than 500 words, so I chose this method. : )
Hi,neunwwest,
You must be a student staying in a boarding house. I will translate your korean writing for those who may be interested in knowing what you say.
“I’m going to try to make kimchi. How long do I have to wait before keeping it in a refrigerator? I may need very a very good container.”
My answer: ok, you seem to live in a foreign country and miss kimchi. : ) Do you like sour taste kimchi? Then you can wait for a day or 2 days until its taste turns sour before putting it into a refrigerator.
I like fresh kimchi, so I usually keep it in my refrigerator right after I make it.
If you worry about kimchi smell, keep it in tightly sealed double plastic bags.
Hello. I’ve become a recent fan of Korean food after I happened to find a jar of kimchi in Walmart of all places! I can’t believe I’ve overlooked Korean cuisine! I love Thai, Vietnamese, Japanese, and Chinese foods but have never encountered Korean before.
I’d never heard of kimchi but it looked interesting and I fell in love after making a tuna jigae. I am an amateur cook and I do like experimenting and I went online looking to see exactly what kimchi was and I found your youtube page.
Of course I had lots of ingredients except for Korean ones in my cabinet! Who knew that there was a Korean market five minutes from my house? So, I tried making kimchi yesterday and it didn’t turn out so well! I think I miscalculated amounts and put too much of everything; I also think I used the wrong kind of red pepper powder. I got a kind that said “coarse” on it and it just didn’t seem to dissolve very well. Should I have bought fine powder?
Oh, and would you mind posting your recipe like you did for the kimchi soup, please? From your video I couldn’t tell how much red pepper powder, ginger, oysters, green onions, leeks, and chopped radish to use.
amileegirl
I’m happy to hear that you are becoming interested in korean cuisine. Yes, I will post the kimchi recipe for the kimchi video. It may take time though.
Thanks again! : )
Hi Maangchi,
Thanks so much very your very informative video. Just one question, I noticed that you were wearing gloves while squeezing the water from the cabbage. If one doesn’t use gloves, will this have any effect on the process ? Should one not handle the cabbage bare-handed after it has been salted ?
It’s ok to use your bare hands, just be sure to wash them! The gloves are to protect your skin, not protect the food.
Hi!
Thank you so much for the kim chi video.
I have one question. Do you add salt to the kim chi paste? If so, how much? In other web sites, I saw recipes that said I need to add salt to the kim chi paste. I am a bit confused. Thank you for your reply!
Jason…
Hi,Jason
I used 1 cup of fish sauce for the recipeinstead of using salt.
Soon detailed recipe will be posted.
Hi Maangchi! Since this entry is about making kimchi I figured it would be the perfect place for me to request…Me and my friend love Kimchi Bokumbop and we’ve tried to make it one time but it didnt taste the same…so may I please request for you to make a video on how to cook it? Thnx :D
Hi, sitting still,
stir-fried rice with kimchi (Kimchi bokkumbob)! I will remember your request. Thanks,
Hi Maangchi,
I made some Cabbage and Raddish Kimchi last night. The paste was too wet although I followed your recipe exactly. What do you think is the problem?
If the paste is too wet for you, use less porridge next time you make your kimchi. 1 day after making kimchi, usually lots of liquid from kimchi comes out. The liquid will be turning into delicious juice later. Press the kimchi down with a spoon so that the kimchi is submerged instead of being floated.
Practice makes perfect. : )
Hi Maangchi,
I am on my second batch of this recipe. The first batch was so-so because I think I let the cabbage stand too long in the salt and it came out too salty. My Korean friend said the radish kimchi was very good.
I made a second batch and didn’t let the cabbage stand so long in the salt plus I used extra fish sauce. It is sooooo good. I also used carrots instead of radish this time and it is also very good.
I love the fish sauce in the recipe. It is one of those tastes that I loved but never knew what it was.
After the kimchi sits for a week or so, I will be trying your kimchi jigae recipe. Anything that has kimchi AND pork belly has to be wonderful.
You are right: practice makes perfect.
Thanks again for the recipes Maangchi!!!!
Hi, Brian,
oh, you are a very excellent cook.
You have made kimchi only twice, but it sounds like you can make perfect kimchi now. I’m very glad to hear that.
hi maangchi,
saw ur videos on youtube.com and have been addicted to ur recipes on your site. i havent tried any as today is my first day watching and ive seen half of the videos already!
im living in sri lanka where stuff like korean radish and chinese cabbage, sweet rice flour are not available. what are other alternatives which i can use?
can i use chilli powder as opposed to pepper powder?
Hi, Anonymous
I’m leaving my response regarding your question here:
“Hi maangchi,i just finish made the kimchi,i m not sure how the taste yet. btw how should i keep the kimchi paste if i have made to much of the paste for the kimchi,the size of the cup i use is abt (height) 10 cm, so as a result extra paste for two cabbage.can i just keep it in fridge and continue tomorrow?besides,based on your video,1/2 cup of sweet rice flour require 1 cup of fish taste, i just follow the quantity but using my cup to measure it, is it ok with this ?”
My answer:
I am sure your kimchi will turn out good! : )
This recipe is for 2 heads of cabbage kimchi and 2 mediums size of radish kimchi, so if you follow the direction to make only cabbabge kimchi, I’m sure extra kimchi paste will be left.
You can keep the leftover kimchi paste in a container and put it in the freezer and use it when you make kimchi another time.
Please try to use a standard measuring cup instead of using your own cup.
Be sure that the amount of porridge for kimchi paste should not be too thick, then it will be difficult for you to spread the paste between each cabbage leaf.
Hi Maangchi,okay, many thanks for your kind advise on my question, and would like to say sorry for that..
Dear Maangchi, Thank you for this site and showing me how to make fabulous Korean food. I just made the kimchi and it turned out delicious. I like the not so sour kimchi that is served at our local restaurant, oysters and all, so I did not let it ferment and only left it out for a few hours and then into refrigerator. Will this still keep well even though not fermented? OK, next the jeon and then the soon du bo jjigae.
Thomas,
oh, you like fresh kimchi. I like to eat fresh kimchi, too. You can keep it in the refrigerator right after making kimchi. No problem!
Hi Maangchi! I made some kimchi fried rice the other day. It’s on my blog!
http://mumspotting.blogspot.com/2008/04/bon-appetite.html
Hi Maangchi,
Love your recipes and youtube vids, i have question about the kimchi though, is there anything i can use instead of Fish Sauce? since some of the people i want to make kimchi for are allergic to shellfish like shrimps. so Fish Sauce is not an options, and thus i need something else. any tips?
thanks
Bokkie
Bokkie,
Don’t use fish sauce if you can’t eat it. Some people make kimchi without fish sauce.
Christine,
Your kimchi fried rice looks good!
Hey,
I just posted my ultimate kimchi recipe and cannot wait to try it again. Yours look so much alike. What else can we kimchi? Mustard, leaves, kohlrabi?
hello maangchi! :) the kimchi looks so good and i am going to try it out this weekend. ^^
thank you so much!
Stephanie,
Don’t forget to take a photo of your kimch and send it to me.
I will post it in my blog.
Good luck with your kimchi making!
hi maangchi i couldn’t wait to make the kimchi so i made it last night.
well so today after one day of fermenting, i thought the kimchi would be sour enough. after opening the tupperware, and tasted some. it wasnt sour enough.
is it okay for me to close it back and leave it to ferment further. or is it because i opened the container now the fermentation process has disturbed and the kimchi no longer ferments?
thank you
Stephanie,
There will be no problem with opening the container to check to see if it’s fermented or not.
When you open it, press kimchi down with a spoon so that the top part of kimchi wouldn’t dry. Sooner or later it will be fermented. Keep it at room temperature until it’s fermented.
hi maangchi! this is stephanie again regarding the kimchi i made. i made both the radish and the cabbage kimchi. and i just gave away some for my relatives to try.
they complained that the radish one smelled weird as if it is going to spoil.
is it true that kimchi can go bad?
Stephanie,
I’m sorry to hear that!
Funny thing is that I don’t like the smell of radish kimchi either especially when it starts fermenting process, the smell is so strong that it sometimes smells like being rotten.
But once it is fermented well, you won’t smell it. When you keep it in the refrigerator, I suggest double bag. I mean wrap the kimchi container with plastic bags 2 times.
Hello, I am so glad I found your web site. I made kimchi the other day but I used cayenne pepper and my kimchi is much, much hotter than the ones in the Korean restaurants…practically too hot to eat! Can you recommend a brand of Korean pepper that I can use. I have tyo say I like very spicy food but this was too hot…I would like to make more and perhaps mix it together. The kimchi that I like is very fermented, so I can keep a lot in the fridge. Thank you for showing how to make your wonderful recipes.
Lynn R.
Lynn R.,
Did you use red chilly pepper powder or flakes? Check my ingredients blog. you will see what you have to buy.
And if your kimchi is too hot for you, next time you make it again, drease the amount of hot pepper flakes. Oh, you like ver fermented kimchi. Put the kimchi container at room temperature until it’s fermented. It usually takes a couple of days depending on your room temperature. When the kimchi is fermented, you can keep it in the refrigerator. Good luck!
Hello,
I stumbled upon your Youtube videos a few days ago and am making Kimchi right now following your recipe. I do have a question though. In your video you said to put 1/4 cup sugar into sweet rice flour porridge but recipe and on the video screen, it says to put 1/2 cup, could you tell me which one is correct? Also what can I substitute if I don’t want the sugar? I’ve heard that I can use apple but how much/many should I put? How about brown sugar, would it be ok? Also in your video, did you use regular table salt to salt the cabbage? I’m using coarse sea salt (Korean brand) and afraid that I might have put too much….
I can’t wait to try your other recipes.
Thank you so much.
KiYon
Enjoy your stay in Korea!
KiYon,
Please folllow my written recipe in my blog. I don’t remember what I said. I think 1/2 cup of sugar is too much though.
You can use brown sugar instead of white sugar.
I use just table salt.
Thank you for your interest in my recipes.
Maangchi,
Thank you for your reply. Now I have some problems :(.
I didn’t make radish kimchi with your recipe and some how all the kimchi paste was enough for the cabbage kimchi, so I used it all up.
Kimchi was done at 1 AM last night and this morning after being left out on the kitchen counter, there are tons of water in kimchi and the paste seems to be too much now. I tasted one of the end tip of the leaves and boy, it is salty!!! How can I fix this at this point?? Did I do the salting too long (I did it for 4 hours total like you said but used coarse sea salt without measuring) or put too much paste? Should I remove some kimchi paste or water? I do like kimchi water for cooking soups and do like sour kimchi. I don’t want another salty kimchi. Please help.
KiYon
KiYon
I think you left the same comment on my youtube and send me email. right? I think you made a mistake by salting twice.
Salt only once and total salting hours is 4 hours, but don’t forget, 2 hours after salting, to turn them over to salt evenly.
As I sent you through email or comment, you can fix your salty kimchi this way. (I’m explaining this for others who may make the same mistakes)
When your kimchi turns out too salty:
-Pour some water in your kimchi container and mix it with current kimchi juice. Then wait until the kimchi is fermented. The fermentd huge amount of kimchi juice could be used for your kimchi soup or stew. Take out the kimchi and cut it into bite size and enjoy it. It won’t salty anymore.
-Practice makes perfect!
I would like to encourage you!
maangchi, thank you for your reply. I didn’t leave a comment or emailed to you thru Youtube. I guess someone else had the same problem of salty kimchi. I added some slices radish and green onions but the taste is not that great now. I think kimchi is less salty though.
Can I request some Korean food for you to make? I would like to learn how to make Misugaru or Sunsik garu, you know the powder that we can pour with water to drink in the morning. The ones I get at Korean store doesn’t taste good so I would love to learn how to make this.
Thank you for your advice.
Kiyon,
Please don’t give up making kimchi later. It’s smart to add radish in your salty kimchi. I am sure your next kimchi making will be successful. BTW, in order to make misugaru (multi-grain powder), you have to wash, steam, and dry all the grains and take them to a Mill. Unfortunately I can’t find any mill here in Toronto.
Hi Manngchi,
As promised few days ago, here is the link to the pictures of the Kimchi and Soybean side dishes I have made on the weekends.
They taste delicious, better than the from the restaurants.
http://www.flickr.com/photos/21148158@N02/
Cheers
Angela
Hi, Ange,
Thank you for sharing the photos of your dishes. I will link to it from my blog. Thank you!
Dear Maangchi,
I totally love your blog and your recipes on youtube. I already made some kimchi and it was fantastic. Thanks to a Korean shop in my area in Munich it is no problem at all to get all the ingredients.
Now my question: At my Korean shop they offer something which they call “kimchi bokkum” which is kimchi with pork and rice. It tastes fantastic and I was wondering if you had a recipe for that?
Again, thanks for your fantastic recipes. I am on a weight loss program and your recipes work great for that.
Best regards,
Philipp
Hi,Philipp,
Thank you for your nice message.
I posted a written recipe for kimchi bokkeum bap on my blog.
Check it out.To make this, your kimchi should be fermented. (sour taste)
http://blog.maangchi.com/labels/Kimchi%20stir%20fried%20rice.html
Hi Maangchi,
thank you for your nice reply. I had already seen the recipe for kimchi bok keum bap. I just thought it might be something different since the food at my shop is not with stir-fried rice but with normal cooked rice and it contains pork (and of course kimchi). Do you have any idea what this might be?
oh, ok,
then I can guess they made kimchi stew with pork and just mix the leftover stew with rice. We sometimes eat that way.
Hi Maangchi,
I was wondering about this too. I have enjoyed kimchi bokkeum ever since I first fell in love with Korean food. I think the kimchi bokkeumbap looks good, but it’s not the same. The kimchi bokkeum I love has pork, kimchi, rice cakes, tofu, green onions, and gochu chang (I think) and usually has a little sauce. It is served with steamed rice.
David
Hi I was looking for kimchee recipes and I saw your video. My mother-in-law is korean and makes kimchee almost exactly like yours but never measures so I don’t have an exact recipe and I like to measure. I was wondering though she uses small salty shrimp instead of the oysters, can you substitute and how much would you use?
Hi,Anonymous,
Ths small salty shrimp is fish sauce. I sometimes use it, too. : )
I add oysters in kimchi because I like the flavor. If you don’t like it, skip it. Use shrimp sauce or fish sauce.
The salty shrimp sauce is called “sae woo jeot” (새우젓). You can suprise your mother-in-law by saying it later when she makes her kimchi. : )
Just like your mother- in- law, I had never measured before I started this cooking blog and videos.
hi maangchi
I’m going to make kimchi today, but I just want to make it in small portion( use 1 cabbage only instead of 2), can I reduce into half all the ingredients in kimchi paste….
thnx
Hi,anonymous,
Yes, use less than half amount of ingredients in the recipe. Thanks,
Hi maangchi~!
I really enjoy looking through your recipes.I’ve learnt alot and I can’t wait to start making them~!By the way I read that some koreans actually add fruit/fruit juice? to their kimchi to create an unique taste.Is that true?Thanks!
minmin,
No, I never use fruit juice in kimchi paste, but I’ve heard about it.
Hi Maangchi. I started making kimchi last year and I gave up after a couple of batches. I can make it in my sleep now after seeing your video and using the right ingredients. It is the most addicting food I’ve ever eaten. A must with just about every meal. Thanks
Jim
Jim,
Yes, don’t give up making kimchi as long as you like it a lot.
I’m looking forward to your update your kimchi making! Yes, kimchi is addictive. : )
hi maangchiiii
i quartered the recipe for the kimchi paste to make just kaktugi, bc i had leftover radish from the jja jang myun. i didn’t put too much salt on the radish when i let it sit overnight [it was too late to wait for 4 hours]. could this be a reason why the kaktugi is sooo bitter? or did i just choose a bad radish?
ps. is it 1/2 cup of sugar or 1/4 cup of sugar for the paste? you wrote 1/2 on the blog and 1/4 on the video so that confused me a little [i went for the safe amount of 1/4 cup]
thanks again maangchi!
and how can i fix the bitter taste if possible? thanks again ^.^
Hello Maangchi,
I made Kimchi three days ago and they smell really good! but i had different results for my kimchi for the fermenting. I made two jars, one is stuffed all the way to the top in a glass jar and the other one is filled only half way in a plastic jar. Two days later, the one in the glass jar had a bunch of bubbles while the one in the plastic jar does not have any bubble at all. Do you know why that happened? Does it have to do with the type of jar i used or does it have to do with the fact that i opened the plastic jar before the end of 2 days?
Thank you!
Hi,Anonymous,
Your kimchi with no bubbles is ok. There is nothing wrong. Just press it down with a spoon not to let air comes in.
Hi,Sophia
I approved your comment, but for some reason, it does not appear in the comment section.
I’m sorry to hear about your bitter radish kimchi. That’s strange! I
am not sure whether or not the bitter taste came from the radish.
And also add 1/2 cup of sugar following my written recipe on my blog.
There is not much difference between 1/4 cup - 1/2 cup sugar.
Dear Maangchi
I’ve been living in Seoul for 4 months and was ecstatic when I discovered your blog. I’ve made oi sobagi twice and it turned out quite well, so I no longer buy it in Lotte! Thanks!
I haven’t tried making kimchi yet but noticed that the ones I’ve bought fresh would have white stuff on it when left long in the fridge. Does this mean the kimchi has gone bad? It smells quite strong and not as nice as when newly purchased. Can you do something with it or should I throw it away?
Luthien
Luthien
I’m glad to hear that you alreday made oisobagi twice so far! Yes, it’s very easy, istn’t it?
Remove the white stuff(mould) and the top layer of the kimchi and eat the rest. You can make kimchi stew(jjigae) with the sour taste kimchi.
Hi maangchi,
i’m very glad to have stumbled upon your blog as i love cooking new dishes! your recipes are easy to follow!
i’ve been longing to make my own kimchi as it’s expensive to buy it in malaysia. i just followed exactly how you did it (both kimchi-fresh & fermented, and kaktugi). The results look and smell wonderful! Taste-wise, it’s slightly different from restaurants and store-bought; mine has a richer & deeper flavour. Is it suppose to be like that? How should good kimchi & kaktugi taste like? I’m going to post this in my blog soon!
i’ve also tried kimchi and tofu jigae using other recipes, so i’m going to try yours soon! :) Thank you maangchi!
hi maangchi,
i’ve posted a comment, but not sure whether it got through? Just to let you know that the kimchi and kaktugi which i made (for the 1st time!) following your recipe looks and smells wonderful! it has a deeper and richer flavour than store-bought and restaurants. is it supposed to taste like that? thanks for the recipes! :)
Mei Leng,
It sounds like your kimchi making is already successful! Congratulation.
Hi Maangchi,
I already made the kimchi using your recipe
here are some pictures that I took, I am still waiting for the fermentation
but so far, it looks right to me :)
http://www.xanga.com/world_of_geekgal
hi,shut up … : )
You got good napa cabbage and everything looks perfect! I will link your website to my blog now.
Hi Managchi,
I make my kimchi too salty, I think put too much fish sauce. It there anyway i can do or add on to make it less salty, because I dont normally eat kim chi with rice, I just eat it like that.
May,
I’m sorry to hear that your kimchi is too salty.
I would fix this way if it’s still fresh kimchi.
1.Chop some cabbage or radish into bite size and put it in a large bowl.
2.Add hot pepper flakes, minced garlic and mix altogether.
3.Mix the bland kimchi with your salty kimchi.
4.Wait unitl it ferments.
* Turn over your kimchi with a spoon on and off over time to mix it well.
Hi Maangchi,
Just to let you know that after fermentation, my kimchi tastes so GOODDDDDDd, even better than kimchi that my mom bought in the grocery store, she loves it so much
thank you Maangchi,
I love youuuuuu
Shut up.. : )
I love you too!
I made your Kimchi for the first time. It was a gift for my friend who lived 11 years in Kuwait and eat it a lot. Well, I made it more spicy than usual… But it tasted like her souvenirs. She was so happy, she even called her father… Thanks soooo much! You helped me doing one of her alltime best birthday gift!
Anyong haseo, Maangchi,
I’ll be trying your kimchi recipe soon, but a quick question: what is the purpose of adding the oysters? Is to help with the fermentation process? Is this a common ingredient in kimchi? I don’t recall smelling an ‘oyster’ smell in the kimchis I’ve had. Just curious. Thank you!
Linda
Hello,Linda,
The reason I use fresh oysters is that I like the flavor of oysters in fresh kimchi. If you don’t like it, just skip it. : )
Hi maangchi! I was wondering if the ingredients and procedures are the same for making green onion kimchi (pa kimchi)?
Hi,anonymous,
To mak pa kimchi (green onion kimchi), you won’t need garlic and of course, green onion, either. :0)
I usually make rice porridge and put lots of hot pepper flakes and lots of fish sauce, and sugar in it. You don’t need garlic, ginger and green onions.
Hi there Maangchi, I just wanted to say that your videos have been a great help. I just moved to South Korea four days ago and needed to understand the food a little more. Your video’s helped with that. Thanks!
Brandon
Is it ok to just use rice powder instead of ’sweet’ rice powder? Do you need to add extra sugar because of that? Thanks!
Cloud,
yes, no problem. Sweet rice doesn’t mean it is sweet. You can use the same amount of rice powder or plain flour as the amount in the recipe.
I’ve come across past problems about kimchee such as kimchee that seems to be kinda slimy. (literally there would be slime when removing a leaf) Since you are experienced making kimchee, is that normal? And is that edible? I know sometimes rice and water will spoil and become slimy. I’m not sure how the fermentation process should be. I always thought kimchee is suppose to be a little watery.
amateurchef
Yes, it’s normal. No problem! If you don’t like the texture, next time more water when you cook the porridge. Once you make kimchi, it never goes bad.
Hi, Maangchi. I happened upon your blog and web site, and I’m impressed! This is great! I’m crazy about Kimchi, particularly the radish variety. I have a couple of recipes that are very good, but could use improvement. I find that my radish kimchi is sometimes a litle too salty. I think that I need to get my proportions correct. In your recipe, you use two radishes on which you sprinkle 1/2 cup of salt. The daikon radishes here in Montana are different than yours; they’re much thinner. They’re good, but I can only go by weight. So, if you would tell me the weight of the radish and the amount of salt per pound in your recipe, it would be very helpful. One more favor: If I want to make only enough of the rice flour base paste for the radish, what do suggest for quantities. Thanks, and I look forward to visiting often!
Jimmy
Helena, MT
Jimmy,
Don’t forget to rinse and drain before mixing your radish kimchi with kimchi paste.
1/2 cup or 1 cup of salt doesn’t matter actually. It may depend on either the amount of salt you put or how long you salt. You have made your radish kimchi and if it’s too salty, you can decrease the amount of salt or salt it for a shorter time.
Hi Maangchi!
Thank you so much for the Kimchi Recipe! I love korean food and I decided to make Kimchi and followed your recipe. Unfortunately, mine came out too salty :(.
The Kimchi paste was delicious! but I think I left my cabbage & radish too long. I tried fixing it by adding water to the kimchi and just let it ferment, but it didn’t help with the saltyness :( BUT, I’m not giving up!
Do you have any advice on what should I do with the salting process? Use coarse salt or iodize salt? I used iodize. Decrease the time of salting perhaps? Please Help Nuna! ^ ^
Thank you !
Melissa,
You can use either coarse salt or iodize salt. I’m using just iodize salt as you see in the video.
Next time you make your kimchi, put less salt then. iodize salt is very salty.
Another tip for salty cabbage: (before mixing with kimchi paste)
Soak it in cold water for a while and taste it until you satisfy. (Be sure to drain cabbage before mixing with kimchi paste!)
I like your line, “I’m not giving up!”. Yayee! I get some feeling your next kimchi will turn out perfectly. Update me.(Please good news)
catg
I have never used corn flour for kimchi paste. For some reason, you want to use corn flour, why not? It will be ok.
Hi Maangchi,
Well guess what I just made and I think I have favorite soup now lol I used the kimchi .. the same one I made that’s in your blog. I had so much of it I decided to make a soup with ramen. It was really nice on a rainy day like today.
I forgot to say that I used chicken stock instead of anchovies.. but yeah any “old” kimchi is good for soups. I would also think that using the leftover kimchi paste and making soup out of that would help for colds ?
kimchi soup is very delicious. I make kimchi soup with either dried anchovies or meat (pork or beef)
When I feel like simple soup, I use dried anchovies, and the flavor is awesome. The other kimchi soup uses chunks of meat, tofu. I will post the kimchi soup video later in the winter time.
hai maangchi..i just tried your kimchi recipee, the kimchi paste taste so nice n smell nice too..yummm…However,when i mix with the cabbage, it becomes so salty, like crazy salty…hiks…hiks..i did rinse the cabbage well,but i guess maybe i put to much salt and it just absorb to well huheuahehu ?? anyway..this is my first try, so i will do better next time hehehe, i will upade you on how it goes next time i do another try :)
Chelia,
I’m sorry to hear your salty kimchi. Next time, use less salt and less!
If your cabbage it too salty before mixing it with kimchi paste, you can fix it by soaking it into cold water for a while until its taste is alright. (taste a sample of cabbage)
can you teach us how to make eggplant kimchi maangchi? thanks again for all your recipes - really enjoying them.
catherine,
I have never heard about eggplant kimchi. : )
It won’t be crispy if you make kimchi with it.
I steam eggplant and mix it with garlic, soy sauce, chopped green onion, and hot pepper powder to make a side dish.
Hi Maangchi,
I’m going to try the recipe this Saturday. I have few questions to ask first, if you don’t mind. ^^
When fermenting it, do I have to keep in a refrigerator or simply in a room?
And, once fermented for 2 days, how long will the Kimchi last before losing its taste? Or perphaps the Kimchi will gain better and better taste along the time?
And, two more things. =)
I’m not very sure about finding Asian Chives and Korean Radish in Indonesia. Can I replace them with something else?
Is it okay to skip the fish sauce? I’m a vegetarian. Do you have something to replace the fish sauce?
Thank you. =)
To ktvroom.blogspot.com
After making your kimchi, put it at room temperature for 1 or 2 days. Check out if it’s fermented or not by opening the lid of kimchi jar or container.
When it ferments, its taste is a little sour. Then keep it in the refrigerator and eat it until it runs out. Kimchi never goes bad and fermenting process keeps going on.
To Yu Hwa Jun,
oh, you are from Indonesia! You can replace Asian chives with green onions. Can you find Chinese radish there? Yes, skip fish sauce if you can’t eat it.
안녕하새요 Maangchi,
I love your site!! Thanks for sharing all your recipes and knowledge about korean cuisine!! I’m sooo glad for having a website where the recipes are so well-understanding!! I’m a spanish girl who nowadays is studying korean.
Because of my studies, I have some korean and japanese friends so, the last day they came for dinner to my home, I cooked for them as a surprise Kimchi and Kaktogi following the instructions from your Youtube’s video. As I didn’t have korean pepper (Here in Barcelona sometimes is difficult to find korean ingredients), I had to use red chilli pepper powder… My friends said me the taste was very good instead it was very, very spiced. My korean teacher said me she’s going to bring me korean pepper under the condition I must cooked kimchi for her…TT!!
So I have many questions:
What can i do with the very hot Kimchi and Kaktogi that I still have at home…? Is there any recipe where I can use them? Maybe any soup? Maybe with rice (like bibimpab??)
Another question is: how long can Kimchi and Kaktogi being kept on the fridge?
Next time I hope to do it better!!
Thanks.
Gisela L,
wow, it’s very interesting story related to your kimchi making. It’s not bad you will get some Korean hot pepper flakes from your Korean teacher.
You can make kimchi soup or stew (my kimchi stew recipe) with your hot spicy kimchi. And also, as you said, you can chop it and make bibimbap. You will use less hot pepper paste because your kimchi is very hot spicy.
You can keep it kimchi for a few months in the fridge and actually it never goes bad and ferments instead.
I’m sorry, maangchi.
It has been some technical error to my input form. ktvroom.blogspot is actually me, hwa jun. =)
Thank you for your info. So, I will replace Asian Chives with… green onions. Which will double the amount of green onions used for the kimchi. There should be nothing wrong with that, right?
Oh, I’m so excited. =)
Thanks for your advices Maangchi, I’m going to try it! 화이팅!!
yu hwa jun,
nothing wrong with using lots of green onions. I sometimes make green onion kimchi which is very delicious. But its strong smell lasts for a long time. : )
Hi Maangchi!
Thank you so much for the advice! Like I said before, I’m not giving up with my Kimchi! and I DID IT! I decided to make another batch of KIMCHi and It turned out awesome! ^ ^ I’m so Proud of my self. I think my problem from the first time I did it, I RUBBED the salt on the cabbage instead of spinkling it and watching your video again. I love the some of the sweetness from the sweet rice flour and sugar combined w/the spiciness. My husband & father-in-law loved it. I sent more than half of what i made to my father In law, and he said that it was so good that they finished it in ONE day!!! They want me to make more and send it to them in North Carolina!
Thank you so much Nuna! ^ ^
Melissa,
I’m proud of you! You made it! haha, ouch! you rubbed salt on the fragile cabbage?
Hi Maangchi,
You are doing such a great service here! I have tried so many recipes but they never turned out the right way. But I think this time is going to be different because you gave excellent instructions, and being able to watch you was also very helpful. I keep trying to make kimchi like my mom’s. After this batch I think I will have the basic skills and then I can modify it according to my taste. Thanks again!!!
Charles,
You will make very delicious kimchi sooner or later. : )
Dear Maangchi,
I would like to make kimchi using other types of vegetables. Can baby bak choy be used? Do I need to make porridge for this type of kimchi as well? What other types of veg would be good for making kimchi other than cabbage, cucumber and raddish?
Sagua,
Yes, you can make kimchi using so many different kinds of vegetables. I have made green onion, sesame leaves, and mustard green kimchi other than cabbage and radish kimchi so far.
Bok choy or lettuce will be suitable for Korean style vegetable salad (Geot jul yee). If you want, check out my vegetable salad recipe in “Tofu stew” where I posted the recipe for Geot jul yee (korean style vegetable salad).
Thank you!
Greetings Maangchi,
Thanks to you I have made the most delicious kimchi that I have ever eaten! This is by far better than any other kimchi that I have eaten (and I’ve eaten a lot of kimchi!). Here is what I did different from your recipe with absolutely delicious results:
1) I used chives that are readily available in almost any American market (not Asian).
2) I forgot to get radishes, so they were not included.
Even though I made these changes, the kimchi is amazing. I was so hesitant about adding raw oysters to a fermented dish, but I am glad I followed your advice. I have access to several Korean markets and restaurants that offer various versions of kimchi. Your recipe is by far better than all I have tried so far.
Your time and effort are greatly appreciated. Thank you for offering those of us who have not grown up with Korean food the chance to create our own.
Alice,
I see you tried to follow my recipe tightly even though you said you used western chives instead of Asian chives and did not use radish. : )
Thank you for updating your kimchi making.
Hi Maangchi!
I just followed your kimchi recipe, and I am storing it in several mason jars. How long can I keep those in the fridge before they go bad?
Also, I made some other banchan (soybean sprouts and cucumber). How long can I keep those in the fridge? Thank you so much - your website is the best!! =)
Shirley,
Congratulation on your successful kimchi making!
It never goes bad and will keep fermenting.
If I were you, I would put all your kimchi jars in the refrigerator except for one jar. When you like to make kimchi stew, you will need fermented kimchi, so put one jar of kimchi at room temperature for a couple of days. When it starts fermenting, keep it in the refrigerator. After you finish the fermented kimchi, and you can take out another jar from your refrigerator and keep it at room temperature for a day I guess, then it starts fermenting again.
Check out forum section and leave your questions. Someone else might give you a good answer.
I usually eat soybean sprout side dish in a day because it goes bad quickly. cucumber side dish, which one?
Hi Maangchi!
I chose to email you because this letter would be too long for your blog.
I like kimchi so much. I tried to make kimchi many, many years ago but I just failed. It’s because I got the “wrong” recipe. I just got it from a cookbook. Although I’ve come across many recipes for making kimchi on the internet, I never tried any. I never tried making kimchi again until I saw your video on YouTube (thanks to YouTube). After seeing your video I knew right there and then I finally got the right recipe. I bought everything that I needed and tried your recipe. After 2 days of fermentation, I checked my kimchi. Right after opening the container, I knew then that I made it!! It smelled so good!! I tasted it and wow, it was just perfect. It was really good.
You know the reason why I wanted to learn how to make kimchi is that, kimchi is not available in supermarkets where I live. There is not even a Korean restaurant here. The last time I’ve tasted really good kimchi was when I went to Hong Kong several months ago.
I thank you so much. I’ve made several batches of kimchi since the day I made the first one. I also like your other recipes.
Hello there Maangchi!
The reason why I like kimchi so much is it’s versatiliy. You can eat it fresh, eat it fermented, cook anything with it and you get a very delicious meal.
Friday is the day of the week when I have to get up early for work. Since I made that successful kimchi, my friday breakfast now is noodles with kimchi. Very easy to prepare. I just make a soup base out of kimchi and just put the noodles in it. Sometimes if there are left over roast chicken, or if there’s an available can of tuna, or whatever is available in the fridge, I just mix it with the soup and I have a good breakfast.
My friends also like to eat kimchi so much. They eat like the Koreans do.
By the way, how much is the average kimchi consumption for Koreans? I’m just curious because I think I’m eating kimchi more than the Koreans do. I can eat maybe equivalent to one quarter of the Napa cabbage in your video) in one meal.
Hi Maangchi,
Do I cut the cabbage (into smaller bite sizes) before I spread the kimchi paste or do I do it after all the fermentation is completed?
Isabel,
wow, I’m happy to hear that you can make your own kimchi well!
The amount of kimchi consumption for Koreans depends on people. You should write your recipe in the Forum section. Many people will be interested in your kimchi noodle soup. It sounds simple and delicious. : )
CheRio,
Just before eating your kimchi, take out from the container in the refrigerator and cut it into bite size.
I just made my first green onion kimchi and it tastes sooooo goooood….. Thanks you so much again, Maanchi. You’re the best cooking teacher that I’ve seen, at least on the internet.
Keep up the good work.
Isabel,
oh, you made green onion kimchi? Actually I don’t use garlic in green onion Kimchi and use more fish sauce.
Anyway I’m happy about your successful Pa kimchi (green onion kimchi) making. I am going to post the recipe someday. Thank you!
hello there,
I am very glad I found this site, I have been reading and looking at all your recipes and I must say I am just estatic about making kimchi, i’ve recently purchased already made kimchi but i will try out your recipe really soon. Thank you for sharing all your recipes i cant wait to try them one by one.
summerparis,
Wonderful! Please update me how your kimchi making turns out later. Thank you!
Hi again Maangchi!
Do you have a recipe for baek kimchi? Please post it, please… Thanks!
Isabel,
Yes, I do. I will post the recipe someday. Thank you!
I have tried making japanese cucumber kimchi. Not sure how it turn yet but can I know how many garlic you need cos I tasted the kimchi sauce the garlic taste and smell is so strong. FYI, I used 5 whole garlic, 1 big onion and 1 thumbsize ginger….
Alison,
The amount of garlic in Kimchi depends on your taste and the amount of your cucumber. Next time you make kimchi, please follow the recipe and add or reduce some ingredients according to your taste.
FYI, I’m from Singapore. I’ve been looking to buy the Red Hot Pepper Flakes but find only Chilli Powder instead. I prefer the flakes which looks original Kimchii I eat in the restaurant. Wonder if you or anyone know where they sell the chilli flakes here. Thanks! Oh I think my kimchii is fermented cos I see some tiny bubbles and top layer sauce becomes abit liquid, though the taste is too strong of garlic. Will try the 2nd time. Practice makes perfect.
hi, i m from malaysia. i also like kimchi very very much. thanks for ur sharing. i can’t find the red hot pepper flakes, but only the hot pepper paste. is it ok?
Allison,
Nobody uses hot pepper paste in kimchi. You will have to use hot pepper flakes ore powder.
Check out “where do you buy your korean ingredients” in the forum on my website.
Hi Maangchi! I so love your video on kimchi making :) It was very entertaining and inspiring^^ I am gonna make kimchi tomorrow because I so love the taste of it with pork belly and chilli rice cake~<3
Thank you so much for the effort to put up the recipe and vid. It was so comprehensive:) Wish me luck for my attempt tomorrow!
***To Allison:
P.S.: I know where pepper flakes can be found in Singapore:) I’m from singapore btw. Its at Bencoolen’s Burlington shopping mall’s Shine Korean Mart. They have all you need for making kimchi. Gud luck on your search!
mokopi,
Thanks a lot. Allison will be happy about the information where to buy hot pepper flakes. I am going to copy and paste your message in Forum under “Where do you buy Korean ingredients”
Hi Maangchi!
I’ve tried your receipe last night and it turned out REALLY GOOD!! WoW! I’ve already had kimchi before ( not home made ) and it was a little too sour… So, with your receipe, I like how it is possible to controle the “sourness” of this dish! I’m really happy to have tried to make kimchi! Thanks a lot!
Hi Maangchi & Mokopi,
Thanks for the information. I found another one at Novena Square called the Sol Mart (all Korean product). I bought the hot pepper flakes and make a 2nd attempt. My husband loves it. Will pay a visit to the shop at Burlington Square. Thanks again!
Allison,
Your information will be very important for those who are living in your area. I hope you leave the information under “where do you buy Korean ingredients” in Forum. Thank you!
HEY, MAANGCHI!
MY FRIEND AND I JUST MADE KIMCHI YESTERDAY w/ YOUR RECIPE!
We left it out for a day but i don’t see no bubbles. Can I just put it in the fridge?
Photo; http://img.photobucket.com/albums/v294/myzsjennifer/DSC00096.jpg
thanks maangchi.
Jennifer,
haha, it looks fantastic! Sometimes you don’t see bubbles even though kimchi is in the process of fermenting especially when kimchi doesn’t have much liquid. Your kimchi totally looks fine. Smell and taste it and if you find it’s sour enough, keep it in the refrigerator. Did I tell you? I usually eat my kimchi right after making it?
Hello there Maangchi!
I have read some recipes incorporating blended Nashi pear into the kimchi paste. Some even put blended apples. What can you say? Have you tried these before?
Isabel,
I use pear when I make “dongchimi”(non-spicy radish water kimchi).
Hi Maangchi.can i add shrimp paste ( pickled small shrimp )? my kimchi s out of stock now hahahaha.i am planing make kimchi again.btw,all my husband’s friends said my kimchi taste like packing kimchi sold in supermarket.i told them i found a great teacher!!!
jenny,
You can make the most delicious kimchi, yayeee!
Yes, you can add shrimp paste which is pickled and very salty.
Hi Maangchi,should i reduce the fish sauce if i add shrimp paste ? how many tbsp shrimp paste i should add ?
jenny,
yes, I think you can use 1/2 cup of fish sauce and 3 tbs saewoojeot (salty shrimp paste) for this recipe.
Hi Maangchi,
As I was pulling out all the helpful tips reading through all the Q/A, I am confused about the difference between “fish sauce” and “salted shrimp” as being the same.
I saw salty shrimp “sauce” in a jar called “sae woo jeot” (새우젓)(looks like baby shrimp pickled). Is this also referred to as shrimp “paste?”
When I see the fish sauce in a bottle, it is a liquid that has a label with a of picture of kimchee on the bottle. Is this also referred to as “anchovy” sauce?
Also, can Kimchee be made using only “sae woo jeot” (새우젓)? Or is the combination in a recipe you recommend better: 1/2 cup of fish sauce and 3 tbs saewoojeot (salty shrimp paste) for this recipe. Can you please tell me why that would matter?
Thanks for you help. I just want to make sure I understanding exactly what is needed and meant in these recipes.
This is my answer about your questions.
1.Salty pickled baby shrimp is salty shrimp paste.
2. Yes, you can use only saewoojeot in your kimchi.
3. You see some kimchi picture on the bottle or jar of fish sauce? it means you can use the fish sauce in Kimchi.
4. There is no rule for Kimchi recipe. Everybody has her own recipe. I recommend following my recipe first and you can control the amount of ingredients according to your taste
Thank you for your quick response Maangchi. I look forward to making my first batch of kimchee. After I wrote you, I went to the Korean super market and bought some local store made kimchee.
I asked the Korean lady who was serving me if the kimchee I ordered had anchovies, fish sauce, or oysters. She said no, only shrimp. I ate some with rice and enjoyed the flavor.
If I were to add fish sauce to my kimchee, would that make the flavor more fishy or stronger? Also, should the shrimp in the paste be chopped up before mixing with other ingredients?
Oh btw I made your recipe for galbi jjim, yuk gae jang, and oi naengguk and it was so wonderful!! I can’t wait to try my hand at many of your other dishes. By this weekend I will be making the bulgogi stew.
Thank you for sharing your cooking talents again. Discovering your videos online was the best support I’ve found for preparing Korean recipes. I’ve also bought your book and DVD. Combining the two has really made it so easy for me to follow.
ahn246,
Yes, chop the shrimp before putting in kimchi paste.
I recommend using some fish sauce, too.
Thank you for buying my book and DVD!
Hi Maagchi,
ive made the kimchi, but i left it out for one and a half day… but there stil weren’t any bubbles coming out, so i just put it back in the refrigerator and now when i taste it.. theres no sour taste.. is it wrong?
ALso, its kind of sweet…
Jackie,
You can take it out from your refrigerator and keep it at room temperature until its taste turns sour. Not all kimchi has bubbles when it starts fermenting. If your kimchi has not much liquid, of course you won’t see bubbles. The length of time it takes to ferement depends on the temperature of your room. If it is warm, it will ferment faster than if it is cool.
Hi Maagchi
I’ve added salt to the cut cabbage and radish for less than 1 hr, then washed and drained. Then added all the ingredients, is this okay? And after 1 night, there are no bubbles and I’ve put it into the refrigerator. Will it last for 1 mth? Pls adv.
Thanks
Rina.
6/10/08
Hi Maangchi, also from TO here! :D
I found your kimchi recipe and tried it out (I halved the recipe). One day later, the cabbage kimchi is very good … I think I will leave it out half a day more and it will be perfect! The radish kimchi is still too salty, but I can taste that it is coming along.
Thanks so much for your recipes and instructional videos–they are AWESOME!
Geoff
Hi Maangchi,
I have a few questions on your Kim Chi recipe. Since you add raw oysters to the Kim Chi, will it cause food poisoning if the kim chi is not eaten straight away and instead kept for 2 weeks:eg left at room temperature all that time? Or should they go in the fridge after 2 days/or immediately and will keep forever (i.e. longer than 2 weeks, 1-2 mths, etc)? Could oysters be replaced by something if raw oysters is not easily available?
I really enjoyed your utube. Will check if you have eggplant kimchi as I just tasted some in a Korean Restaurant and liked it.
regards,
Martha from Hoju.
Martha,
You can skip raw oysters in your kimchi if you don’t like that. Well made kimchi never goes bad but ferments. You can eat fresh kimchi, too.
Check this out.
http://en.wikipedia.org/wiki/Kimchi
Thank you!
Hi Maangchi,
Thanks for your quick reply. However, on the weekend, I tried making Kimchi and Kakktugi without the raw oysters and the salt shrimp sauce as I do not know what to do with the rest of the salt shrimp sauce (the shopkeeper told me it only keeps in the fridge for 1 month).
Both types of kimchi turned out very nice, tasted just like the kimchi sold at our shops here. I could not stop myself eating them fresh. Lucky I have enough to leave them fermented. I keep referring you as my internet Korean teacher and my husband is confused. You see, I am also learning Korean Language as a hobby. So far, I have tried soon do boo, jab chae, kim chi and kakktugi, tok buk gi and kimchi jigae, all from following your recipes. All tasted wonderful. My husband loved them too.
I will try some of your other recipes when I have the time.
Seon Saeng Nim, Kam Sa Hamida.
regards,
Martha from Hoju.
Martha,
Congratulation on your all successful korean cooking!
I’m very glad to hear that.
You can keep your leftover saewoojeot (salty shrimp paste) in the fridge months and months.
Hi maangchi, I would like to ask you about your radish kim chi recipe. I followed the recipe as you said. Hoever, I did not let the radish sit for a total of four hours, what would this do to the kim chi? Also the recipe calls for 4-6 cups of pepper and I used the powder kind. My kim chi is now fermenting but not sour. it’s actually bland. Also the paste became soo powdery. Is the crush pepper recommended over the powder?
Bokchoy1489,
You didn’t salt radish. That’s why your radish kimchi is bland. Now you can sprinkle some salt in the kimchi and mix it with a spoon. It’ll be ok.
The amount of hot pepper flakes for this recipe is for 2 medium size of nappa cabbage and 2 radish.
Hi Maangchi, It’s Maya from NYC.
LOVE LOVE LOVE your website.
When I lived in Korea my friends told me they thought it was too hard for me to make kimchi. But now that I’ve seen this video I’m going to try to make cabbage kimchi. (I love kakdugi too but I think my fridge is too small) I’m going to Korea in December to meet my in-laws! I think it’s important that I can say I made kimchi. My Koren friends were very surprised when I made jjajjangmyeon (by following your recipe- I didn’t have measurement issues because I followed the video not the written recipe). It was easy and delicious. Wish me luck!
Maya
PS- there are very few resources for people like me who are interested in Korea cooking but are not Korean (my husband is not much help!). Your website is very important! Good luck with your book.
Maya,
If you can make good kimchi, everybody will think you are good at Korean cooking. : ) I hope you get lots of compliments from your in-law family in Korea.
Anyway, kimchi recipe is a little different in every region of Korea. I’m from Southern part of Korea where we use lots of hot pepper flakes and fish sauce, but some people from other regions in Korea may not like my recipe. I love all kinds of kimchi though.
Hi Maangchi,
So I made kimchi AND kkakdugi and it didn’t come out half bad! However, I feel like it’s not quite as salty as it should be. When I salted the cabbage and radish they “behaved” correctly, leaking out their water and shrinking but now I wonder if I didn’t use enough salt. Maybe when the kimchi gets more sour it will taste more authentic? I love REALLY sour kimchi (my husband thinks I’m gross). In any case, every time I eat it, I’m still amazed that I made it!
Maya,
oh, you made it! congratulation!
If you feel your kimchi is not salty enough, add some more.
haha, “the cabbabe behaved correctly”? funny! : )
I usually eat my kimchi right after making it. To make kimchi stew, I use fermented sour kimchi.
hi maangchi thanks so much for you everything for people cooking information,I like kimchi so much and in future I am going to try make myself kimchi,
hariman,
I’m sure you will be able to make your own delicious kimchi soon just like other people.
Dear Maangchi,
My friend Jacques introduced me to your site and your wonderful kimchi recipe(s) and video. Thank you very much - yours is the best recipe for kimchi I’ve tested and will be the basis for all my kimchi making in the future. I wrote about you here: http://www.culiblog.org/2008/10/a-kimchi-sunday/ and have linked to the kimchi recipe from my blog. Great work - really comprehensive.
Warm regards,
Debra Solomon / culiblog.org
Food, food culture and the culture that grows our food
[...] prepared an exquisite workshop for us that included an instructional video from our online mentor Maangchi and all manner of traditional kimchi [...]
Hi Deborah,
I saw from your video that you spread the paste onto the leaves sparingly. Is it very important to keep to the spreading light or I can go heavy with it too?
Chev,
haha, I’m Maangchi! not Deborah!
Anyway, that’s not very important. Your question,
“Is it very important to keep to the spreading light or I can go heavy with it too”
My answer: The amount of kimchi paste for each leaf of the cabbage really depends on your choice. You can put it lightly or heavily.
Making porridge is part of my recipe.
OOps! Sorry about that;) Wondered where I’d get that impression.
Re spreading of paste. I read that alot of the viewers have problems with the kimchi getting too salty. Is it possible that they may be too liberal with the paste since you were saying that the amt for the paste needs to be lessen if you are making less kimchi or radish kimchi. So they just try to use up everything?
Hello Maangchi,
thank you very much for this site and all the useful videos. We just tried out the Kimchi recipie and are eagerly awaiting the result tomorrow. Keep up the great work.
H+V
Chev,
I don’t think the kimchi paste is too salty, but if you use a lot, of course it will affect saltiness in your kimchi. When I make kimchi, I consider the salting of the cabbage a very important process. If I salt it too long or don’t rinse it thoroughly, the kimchi will definitely be too salty. Stick to the recipe and you should be fine!
H+V,
I will cross my fingers for your kimchi!
hi Ahjuma!
I love your videos! I was trying to make kimchi today…and i noticed that in your video you say “add 1/4 cup of sugar” when adding to the mochiko & water paste…but in your recipe here…it says 1/2 cup of sugar. Just wanted to let you know!
Christine
Christine Cho
oh, right! Thanks! 1/4 cup of sugar is right amount.
hello!
I tried your kimchee recipe, but my kimchee came out more brown than red, is that normal in some cases or did i do something wrong? if so, how do i correct it? Thank you!!
kauzilla,
hmm, I’m suspicious of your hot pepper flakes. Is the color dark brownish red? I sometimes see bad quality of hot pepper flakes sold in a grocery store. Find good quality of bright red color of hot pepper flakes.
yes, its a dark brownish red color and also when i eat the kimchi it taste right but it seems like the pepper did not blend in with the rest of the ingredients. Thank you for your response!!! i love your recipes!! =)
hi maanhchi,
I’m so glad I found your site :D
You did such a good job with the recipes and videos
I was wondering…for the kimchi, instead of hot pepper flakes, can I use chili powder? I can’t seem to find any pepper flakes near me…
Thank you :D
Joycey,
Please leave your question on the forum. I’m not sure about chili powder because I have never used it for my kimchi.
http://www.maangchi.com/talk/forum/general-discussion
hi maagchi,
you sound so friendly and you make cooking seem so easy! well, i watched your youtube video and i can’t seem to find red pepper powder, although i saw red pepper paste. is there any difference there in quality or taste? if i can use the paste, is it okay to skip the rice flour since the paste already has that consistency? thanks!
ems,
no hot pepper paste in Kimchi making. You should get hot pepper flakes to make kimchi.
Check this out and read others’ comments and my answer, too. Thank you!
http://www.maangchi.com/ingredients/hot-pepper-flakes
I bought a large bag of freshmade (the ladies were making it that day right in front of us) Kimchi, last Sunday. I had a little that day with rice.
I noticed it had raw oyster in it.
Would it still be safe to eat?
I want to make Kimchi Jjigae tomorrow.
Preesi,
Take a look at my kimchi recipe. I use frozen oysters in kimchi. Noo problem. By the way, do you like the kimchi that contains oysters?
To make kimchi jjigae, you need fermented kimchi.
Hi Maangchi,
I just happened upon this site this morning and spent an hour or so reading the posts. It just so happens I made a big batch of winter kimchi this past weekend. It’s been fermenting since Saturday and will go in the frig this afternoon (Monday). Having lived in Korea for 14 years (10 years in Pusan and 4 years in Seoul) and then moving to Germany four years ago, there was no way I could go without kimchi. With experimentation and practice, I have perfected my kimchi recipe and my co-workers are constantly bugging me to bring them some. I do pretty much everything you do in your recipe, except I don’t add the oysters. Instead I add one tablespoon of anchovie sauce that I get from an Asian store along with the fish sauce. I think the anchovie sauce is from Thailand or the Phillipines, but I remember that during the 10 years I lived in Pusan, many housewives, 주부, used a similar sauce when making winter kimchi. I also added some Korean pear this time around. Your thought on the anchovie sauce and Korean pear?
Bill in Bamberg,
Wow! Korea is like your second hometown! I’m sure your kimchi is very authentic. Yes, you can use anchovy sauce and ground pear in your kimchi paste. I used to make my own salty fermented anchovy sauce (jeotgal) for my kimchi when I lived in Korea. Send me the picture of your kimchi if you can. I would like to see it. : )
Hi,
I made kimchi with Nappa and the taste was like what i expected, i never thought that it would be this easy to make kimchi. Thanks for video it was really helpful.
Dear Maangchi:
I am from Hong Kong. I have tried your recipe 2 days ago, when I taste it today, it is really delicious and is the exact taste I am looking forwards. However, there are still a little bit bitter. Do you know the reason?
Theary,
yeah, making kimchi is easier than most people think.
cici,
Thank you for your update! bitter taste? I have no idea! There are no ingredients that taste bitter for kimchi recipe
Hi Maangchi:
I’ve came across your website while finding for a recipe to make korean food. I was wondering do you know how to make kimchi that is suitable for vegetarians? I normally avoid using onions and garlic when I am cooking.
Thanks!
Yuin,
You are a vegetarian, but you don’t eat garlic and onion? Without using garlic, how can you think about making kimchi. You can skip fish sauce, but you will have to use garlic.
Hi Maangchi,
I was introduced to Kimchi in Tucson, Arizona of all places. I used to lunch at a local tavern and the Korean owner would put it out on the bar to snack on. It was love at first bite and remains one of my favorite foods. I now live, back east, but there is no local resource for Kimchi. When I visit NYC I always stop on 32nd St. and pick up a couple of gallons. I want to be able to eat it everyday and have decided to make my own. Your site is great and your recipe seems to be regarded as the best, and thank you.
I think I can do this. I have only two questions as your instructions are quite clear. First, how much time and effort should be spent squeezing out the water from the rinsed cabbage? (after salting) Some people claim “watery” results and is this from not squeezing out enough water? I know not to make the paste too thin. Second, I’ve found “Anchovy Sauce for Kimchi” and I love the taste of them in my Kimchi. Should I try it, or go with “fish sauce” for my first try, or are they the same? Please pardon my ignorence.
Best Regards, Craig Smith
Pottstown, Pennsylvania
Craig Smith,
Your story about how you got interested in Korean kimchi is very interesting! I’m glad to hear that you are planning to make your own homemade kimchi now.
I usually don’t squeeze rinsed cabbage. I drain the cabbage using a basket and let it sit for about 30 minutes. Squeezing the rinsed cabbage will take only a few minutes if you make the amount of kimchi in my recipe (2 heads of cabbage)
Yes, you can use either anchovy sauce or fish sauce.
Thanks for your interest in my recipes.
Dear Maangchi,
Thanks for the video, I will try to make kimchi as soon as possible…:-)
[...] cooking traditional korean food look fun! in small funny episodes, she will make you a master of kimchi or bibimbap. i can’t wait to try the egg side dishes, simple and yummy! tags: craft supplies, [...]
Hi Maangchi,
I made my kimchi & succeeded !!!
This is my 5th time preparing it.
Thank you so much for sharing your recipe with me.
I’ve also changed some of the veg, and used garlic stems, spring onions, chives, leek, increased the amount of garlic to suit my taste. But I’ve yet to try it with oysters.
My family & friends love it and will always ask me if I’m preparing my next batch of kimchi.
Thank you very very much.
Love you!
Some of the commercial kim chi’s you can buy are “sparkly” on the tongue. I guess this is due to dissolved gases intrapped in the kim chi? How can it do the same thing at home?
Will be trying your recipes!
Robert Jordan,
I know what you mean! My kimchi is like that when it ferments well.
Hi Maangchi,
Could you advise the measurement (cup) in metric form?
For example: from cup in to ml/gram?
Thank you.
Melissa,
Sorry, I can’t because I don’t have a scale.
If you use cups and tbs and ts, it will be easy for you to follow my recipe. As you know, metric system is used differently depending on countries.
Check this out.
Imperial = Metric = US units Conversions
Imperial Metric US units
1/2 fl 15 ml 1 tbsp
1 fl oz. 28 ml 1/8 cup
2 fl oz. 56 ml 1/4 cup
3 fl oz. 84 ml 3/8 cup
4 fl oz. 112 ml 1/2 cup
5 fl oz. (1/4 pint) 140 ml 2/3 cup
6 fl oz. 168 ml 3/4 cup
8 fl oz. 224 ml 1 cup (1/2 pint)
10 fl oz. (1/2 pint) 280 ml 300 ml
12 fl oz. 336 ml 1 1/2 cup
16 fl oz. 448 ml 2 cups (1 pint)
20 fl oz. (1 pint) 560 ml 2 1/2 cups
1 1/2 pints 900 ml 3 3/4 cup
1 3/4 pints 1 litre 4 cups (1qt)
2 pints 1 1/4 litres 1 1/4 quarts
2 1/3 pints 1 1/2 litres 3 US pints
3 1/4 pints 2 litres 2 quarts
1 tsp = 1/2 fl oz. (5 ml) 1 UK pint = 20 fl oz.
1 tbsp = 1 1/2 fl oz. (15 ml) 1 US pint = 16 fl oz.
1 fl oz. = 30 ml 1 litre = 33 fl oz. (1 US qt)
1ml = 0.035 fl oz.
Dear Maangchi,
Last week I made kimchi base on your recipe, and I ask my korean friend to tasted it. They said the taste is good. They wondering how can I? then I inform them that I watched your video…Thanks for sharing…Now, I am confident to make kimchi again…:-)
Hi Maangchi,
Thank you for your measurement. They are very useful.
Btw, I am going to try using your recipe to make Kimchi by using flour. All these time, I didn’t use flour for kimchi making . How long can we keep Kimchi in the fridge? The last time I made Kimchi, I discovered there was some white spot on the Kimchi after it was left in the fridge for 2 months. Do you happen to know what causes the white spot? Many thanx again for the metric system.
Hi Maangchi,
I’m so glad I found your recipe at Youtube. I always like korean food especially kimchi. I’m going to try your kimchi recipe that use raw oysters. I have a few questions to ask. If I want the sourly taste kimchi, so I’ll have to ferment it for 2 days, but will the oysters turn bad during at room temperature? Or should I add the oysters after the kimchi has been fermented, then store in the fridge?
Thanks!!
Elin Julianti,
yayee, you can make your own delicious kimchi now! : )
Melissa Yang,
Yes, you can use flour to make porridge for kimchi paste. 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. If you keep your kimchi properly, it won’t go bad months and months.
Winnie,
Please follow my recipe! Don’t add oysters separately after making kimchi!!!
Oysters will ferment along with kimchi, no problem!
hi!
followed your advice and the kimchi was great…it’s true that it tastes far better fresh than fermented. but either one is good.
remember i asked about red pepper paste? i’m interested in buying a jar of it…but how does it taste like? and what can i use it in? thanks!
Maangchi,
I love your recipes and the videos are so helpful. I am a little confused though. My [Korean] mother in law makes kimchee using soy sauce, sesame oil, salt and suagar instead of fish sauce. I know that she doesn’t ever make a paste. I like her kimchee, but honestly, I’ve never tasted anyone elses (unless you count that nasty jar of kimchee from the market…yuck). Is the soy sauce, sesame oil, sugar and salt a good substitute for the fish sauce paste? Or does the fish sauce paste create a whole different flavor?
Thank you,
TT
ems,
I’m glad to hear about your successful kimchi making. Regarding your question about hotpepper paste’s taste and usage, I think you should leave your question on the forum here.
http://www.maangchi.com/talk/forum/general-discussion
TT,
The vegetable dish your mother-in-law makes is not kimchi. It’s “geotjulyee”(korean style mixed green salad) I posted the recipe with my doenjangjjigae.
http://www.maangchi.com/recipes/tofu-stew-doenjang-chigae
AHA! Thank you for explaining the difference. My K-mother in law has just always called this korean style salad “kimchee”. Because I was not familiar with Korean foods until I got married, I always took her word for it. I wonder what my husband will say when I make real kimchee for the first time. LOL
Thank you again.
TT
I hope you surprise your husband with you kimchi! I’m sure he will be. : )
Hi! Mangchi,
First of all I would really like to thank you so much for posting all your wonderful Korean recipe videos. They are exceptional and I am really enjoying going through each and every one of them.
I am a huge fan of Kimchi and this is what actually brought me to your wonderful site. I really love your Kimchi recipe and cannot wait to make it. I had a question for you before I do. Is it ok, if I put the kimchi in a plastic container instead of a glass container?
I have always seen Kimchi in a glass container everywhere including your videos and I was just curious.
Thank you again so much for your kindness and for having a huge heart and sharing all your wonderful recipes.
Best regards,
Sweety
Dear Maangchi
This recipe seems wonderful. I live in Sweden and Korean food is hard to come by, but I have always tried to get my hand on kimchi in Japanese restaurants. I remeber I tried to recreate kimchi once or twice without a clue about anything, not to mention fermentation…
Now I have combed the net for good kimchi receipes, and made two versions already. Improving. Third batch fermenting now. I will definately try yours next time.
But, I would really love to get your idea on a few things:
1) Some receipes use Coarse Korean pepper, others pepper paste (guchujang). A few even mix. What is behind your choice of coarse pepper?
2) Is guchujang an equivalent to coarse pepper + riceflower/water/boil?
3) Some use rice vinegar in their paste as fluid. Comments?
Thanks a bunch in advance. Be well in Toronto! =)
Thanks for the recipe and the great video. I just made the radish kim chi. I was wondering if you have any tips to keep the radish crispy so it won’t be too soft over time?
Hi Maangchi,
I made this recipe without the oysters (since I don’t like the stray pieces floating in there) and it was great. So much better than any restaurant I’ve been to or the kim chi from stores.
One question I had, a lot of recipes I’ve seen for kim chi tell you to put a water-filled plastic bag on top of the kimchi after it’s made instead of putting it in a sealed jar while it ripens/ferments. I did this with your recipe and like I said it tasted great, but you don’t mention this tip. Have you heard of this, and what is the purpose of doing it do you think?
Thanks for all your great recipes and all the work you do on this site.
Heejin Tre,
What what? : ) I have never heard that you have to put water filled plastic bag on top of kimchi!
If you want, use heavy thing such as rocks. The reason for putting things on the top of kimchi is to protect kimchi from exposed to air!
I don’t do it though.
Lexi,
First you will have to pick good quality radish to make crispy taste kkaktugie(radish kimchi).
Pasi,
I’m copying and pasting the comment from this thread relating to your question.
“no hot pepper paste in Kimchi making. You should get hot pepper flakes to make kimchi.
Check this out and read others’ comments and my answer, too. Thank you!
http://www.maangchi.com/ingredients/hot-pepper-flakes “
Hi Maangchi,
I’m impressed with your recipe, so I tried making half portion. The paste was a bit watery. Maybe because I used hot pepper powder instead of flakes.
I store the kimchi in a Japanese jar with the cover just sitting on the lid. Your recipe requires it to be kept in air-tight sealed continer. W
Hi Again,
Sorry, I hit the wrong key.
My question is - Will it ferment properly if the container is not air-tight. After all, I see pictures of Korean kimchi earthen jars that are just covered over by an earthen plate. Am I right. Please advise.
Ken,
You can use either hot pepper powder or hot pepper flakes. If you think the kimchi is too watery, next time you make your kimchi paste, put more hot pepper powder and use less rice porridge then.
Whenever you open the kimchi container, press your kimchi down with your hand or spoon to prevent your top part of the kimchi from being exposed to air, then you can use any container as long as it has a lid.
Hi,
Do you think it would be okay to replace the onions with shallots instead?
Andy,
of course you can. Thanks for your question and Happy Holidays!
hey maangchi i made kimchi same like you i eat it when it is fermented it was so good :) thn me nd my korean friend made kimchi noodles by boiling stock of DRD myulchi thn add shitake,baechu,onion and chives after it i add gochujang and tir thn i add kimchi juice and kimchi thn covered with lid thn i poured hot soup in boiled myun noodles and sesame oil wow it was so so exellent nd delecious
nuna,
yayee! Your kimchi soup sounds great! I lo~ve kimchi soup. I sometimes put leftover rice in it and boil for about 10 minutes to make kimchi porridge. So delicious!
Hello! Maangchi, I am from Singapore, thank you so much for sharing your Korean recipes… I love love Korean food. I just have a question, I make my kimchi almost the same way as you do, except I do not add the sweet porridge or the oysters but my paste is still quite thick as I add lots of hot pepper flakes, am I missing out something in terms of taste?
Debbie,
You can skip oysters, but if you don’t add rice flour porridge to your kimchi paste, the paste will be too thick. Then it will be difficult for you to mix them all.
If you don’t like to use porridge, just forget about kimchi paste. Put all ingredients such as hot pepper flakes, garlic, ginger, fish sauce, chopped green onion… to chopped cabbage directly and mix it by hand.
Thank you so much for your advice Maangchi :D
Maangchi
I followed your recipe to the letter today. I used the low side of the red pepper (4 Cups) thinking it a little on the high side but it turned out to have the perfect amount of heat for my wife (who tends to like it a lot less spicey than myself) and a level that pleases both of us.
The batch turned out perfect with the exception that it is a little salty. I washed the lettuce three times thoroughly as per your instructions. Was it the salt shrimp I used that made it so salty? Should I rinse the shrimp next time I make a batch? Will the batch become less salty as it ferments?
Thanks for the recipe. I absolutely adore Kim chi but I don’t get near a Korean Grocery all that often. Now I can make it myself. I think your recipe taste better than the ASSI brand store bought I have been acustomed to lately.
Thanks again
Matty
Matty,
Don’t rinse the salty shrimp sauce. You must use it as it is. Yes, even though your kimchi is salty, it will become less salty as it ferments, but anyway we should not intake too much salt, right? If your kimchi turns out a little too salty, I recommend decreasing the salting period or use less amount of salt than the recipe. 3 times rinsing cabbage is very good.
Hi Maangchi,
Thank you for posting this recipe! This is the 4th one I’ve made from your website, and it’s delicious! I think maybe the garlic flavour is a bit strong, so next time I will put in a little less garlic. I’m taking some kimchi to my korean friend today, he will tell me how well I did :)
I have one question, I used the same hot (red) pepper flakes that I used for soondubu jigae (from the korean market), but my kimchi sauce isn’t very red. It’s still quite hot, but just doesn’t have the same red colour as yours. Why do you think that is?
Michlerish,
I don’t know. You should buy good quality of hot pepper flakes. When you go to a Korean grocery store, find the beautiful red color hot pepper flakes. Some hot pepper flakes look dark red which is not good.
Thanks for your reply, I will find out where to get some good quality hot pepper flakes! I can probably buy the ones you’ve pictured on this site, because I live in Toronto.
I also have a reply for some of the other posters, who found that their cabbage or radish was too salty:
I also found that my cabbage and radish were salty, even after washing them several times. So I soaked them in cold water for about an hour, and then washed again. They were no longer salty. Just remember to taste your ingredients before adding the kimchi paste and you will be fine!
Hi Maangchi,
Happy New Year to you. I wrote to you last month. I am very happy my kimchi turned out well. There is no problem in substituting red hot pepper flakes with ret hot pepper or red chili powder as we call it here in Malaysia. For the sweet rice flour, I used glutinous rice powder. In Malaysia we use glutinous rice besides pure rice powder to make rice cakes. I realized that I have to add a substantial amount of chili powder to thicken my kimchi paste which I mentioned to you was watery.
Is it normal for the kimchi to turn very sour even when refrigerating after 2 days in tropical room temperature?
About 1/3 of my kaktugi is not submerged in the liquid. Could this spoil the fermentation? It smells rather pungent when the lid is removed. But not bad when you sniff it at close range. Is this normal?
Ken,
Yes, I think keeping kimchi at room temperature in tropical area for 2 days is too long. Next time why don’t you put your kimchi at room temperature for just 12 hours-24 hours before putting it in the refrigerator?
Even though your radish kimchi looks dry, don’t worry. After eating, be sure to turn over and press it down the kimchi with a spoon so the wet kimchi goes on top.
Glutinous rice powder is sweet rice powder.
Thanks Maangchi. I’ll try doing that when I make my next batch of kimchi.
You are a really good cook and is not selfish in sharing authentic recipes. Have a good day.
I love Mung bean starch jelly salad (cheong po mook moo chim)but have not had it in years (10 years). I hope to find the mung bean jelly next time I go to Korean market. Can you send me recipe.
Jackie,
I am going to post the recipe soon. Thank you!
Hi Maangchi,
May I ask you a question?
I made my first attempt on making kimchi 2 days ago and encountered a problem. Unlike those I bought from korean grocery store, the kimchi liquid appears to be brownish like soy sauce color instead of red. And the taste of the cabbage is salty instead of sour. I followed your recipe, so I wondered if this is what a homemade kimchi is supposed to taste (I may have no idea since all this time I’ve always been buying it) or if I may have done something wrong. I dissolved the salt (1 cup) in 1/2 gallon water and soaked the cabbage (5 pounds) in it for 4 hours.
I’m really looking forward to your response.
And by the way, I’d like to thank you for sharing your recipes. They really help me in leading a healthy lifestyle. :)
fran,
don’t worry about the brownish kimchi liquid. It’s natural. Press the top of kimchi down with your hand or spatula so that the top part of kimchi wouldn’t dry.
“dissolved the salt (1 cup) in 1/2 gallon water and soaked the cabbage (5 pounds) in it for 4 hours.”
That’s not my recipe. Please read my recipe again and watch my video. I don’t dissolve salt in water to salt cabbage. I just sprinkle it to cabbage directly. Don’t forget the amount of kimchi I made in this video is for 2 heads of medium size napa cabbage and 2 medium size of radish (radish kimchi).
Practice makes perfect. Homemade kimchi is the best.
Don’t give up! : )
Hi maangchi!!
I am totally in love with your videos and recipes! And i have to say, this kimchi recipe is AWESOME!! I’m gonna save this recipe until the day i die <3
Hello Maangchi, i am currently living in Japan for a while and i first learned how to “eat” kimchi here in Japan, until my hubby told me it was originated in Korea. As i was browsing the internet on how to get a kimchi recipe i saw then i watched your kimchi making on youtube. Actually there were several vids on making kimchi but yours was the best recipe. I love eating kimchi. Thanks for sharing with us your recipe. Im a big fan now ;)
Angelica,
Thanks a lot. I am going to post more kimchi recipes. As you know kimchi could be made with so many different kinds of vegetables, but the recipes are a little different.
Rhyne,
hoho, you are getting addicted to Kimchi now. : )
Hi Maangchi, how long does red pepper last for? I used some recently but I think they’ve gone stale because my kimchi didn’t taste that great. Also, the red pepper is a very dark color, but still dry.
Jasmine,
I’ve just copied my answer on this page and pasted it here for you. If you keep hot pepper flakes in the freezer, it lasts months and months.
“You should buy good quality of hot pepper flakes. When you go to a Korean grocery store, find the beautiful red color hot pepper flakes. Some hot pepper flakes look dark red which is not good.”
Hi Maangchi!! This is urgent! The first time I made kimchi using ur recipe, I didn’t use korean radish/daikon and it turned out just fine. However, I’m remaking it for the 2nd time today, and I added the radish (Shredded!!) and now it is bitter!! I tried adding a bit more sugar but it’s still somewhat bitter. Is there a way I can change this? Should I just wash it and start over with the sauce?? ( I haven’t spread it on the cabbages yet) I’m not sure what to do @_@ My family really liked the first batch I made. Thanks for reading!
Kim C
I don’t know why your kimchi turns out bitter. Did you use Korean radish? I have no idea because I have never heard that radish is bitter. It helps your kimchi be more tasty. Leave your question on the forum. Someone else may give you some good answer.
I think I have the answer, I tried eating the radish, but it’s sweet (it’s supposed to anyway, haha), then I tried eating the garlic and A-ha! the bitterness came from there, I used quite a lot and I used a blender to grind up all the ingredients, so the juice from the garlic “contaminate” everything else. I had to start all over again but I didn’t have enough sauce..blah blah blah, I worked for 8 hrs today.. 4 - 12 making kimchi, lol, it’s a failure this time but I’ve succeed the previous trial. Just wanna say how thankful I am for all the recipes you’ve shared.
Hello Maangchi…i am lily from Singapore i made kimchi last week and it turned out same taste as homemade kimchi that i bought at korean mart.Thank you very much for this wonderful web,i’ll definitely try your other recipes soon.Your video made beginner cook like me want to cook,interesting and entertaining at the same time especially when you cut ^ ^.
Kim C
8 hours working to make kimchi, yes, it takes long time!
Lily,
I’m happy to hear that your kimchi turned out good! Yes, chop chop chop cooking time! : )
Hi Maangchi,
I made radish kimchi and big pot of beef with radish soup today and they both turned out yummy!
I also made soon du bu jigge and soybean paste soup with vegetables, and jjampong. I am having lots of fun with your cooking video and receipe. Thank you, I have been eating well lately.
kristine,
wow! good news! you have made a lot of delicious Korean food! I love radish soup. It’s very easy to make! isn’t it?
I would like to see the food you make. : )
Hi Maangchi, can I do this without the hot pepper flakes ? I cannot take the spiciness. Meaning kimchi with all the ingredient mentioned except for hot pepper flakes ? Will it turn still the same taste ? except for spiciness ?
I used crushed pepper flakes by mistake instead of hot pepper flakes!! Is my kimchi ruined? Thank you for your wonderful videos.
Hi. I just started making Kimchi using your recipe. The first batch I made tasted kind of bland. I am not exactly sure what the problem is. But I think I soaked the cabbage into too much water. Can you please tell me how much water should the cabbage be soaked into. Thank you!!!!
Anonymous,
If the taste is ok for you, it’s ok. Why not? But someday use hot pepper flakes and compare the difference.
Peter L,
Just follow my video and written recipe. At the beginning, I just soak cabbage in cold water for seconds so that it could salt easily. Then I sprinkle salt each leave of cabbage directly.
hai maangchi, I’m from malaysia. Like the other member, I’m also the fan of korean food because it spicy n hot.. I like that kind of food. I’m also the korean drama’s fan, most of k.drama i’ve seen, always show the korean’s delicios food.. From there I’m starting to like korean food. Firstly, I’d like to try make kimchi, and thanks god, I’ve found you’re youtube videos. Actually I had a lot of question, but after I read this blog, I think I can make it… Fighty! ;-) (sorry, my english is not to good, hope that you can understand a litle he,he,he)
sarina,
Your English is good!
I know I can see so many scenes related to food in Korean dramas. Make your kimchi and let me know how it turns out.
Hi!
Thank you so much for this recipe! My family really enjoys the kimchi I make!
I was wondering if there was some type of dessert that uses kimchi and milk. Because my brother told me that his Korean friends had something that had kimchi and milk in it. Apparently they said it was delicious. And if there is a such thing I want the recipe since I’m curious about it. :]
Kimberly,
I have never seen Korean dessert using kimchi and milk. Why don’t you leave your question on the forum here
http://www.maangchi.com/talk/forum/general-discussion
Someone else may know about the food.
Hi Maangchi!
I watched you make the kimchi and noticed that you put oysters in it. Is this step necessary? I watch my grandmother make it once and she didn’t put any. Is it just for flavor?
-Kyung Min
Kyung Min,
Yes, kimchi recipe is different depending on regions. If you are not accustomed to the oyster flavor, skip it. I like it, so I use it. : ) Thank you for your questions!
hi again, it’s the korean-american living in denmark. thanks so much for this recipe! the kimchi that i’ve had in restaurants here has been lacking… not to mention expensive. so i managed to find a “china cabbage” and “china radish” as they call them here and i made my own kimchi. it doesn’t taste as good as my grandma’s but it’s tasty and helping my homesickness. thanks again! (:
mina,
You can use any ingredients more or less according to your taste from my recipe. Don’t give up! : )
Hi Maangchi, I had posted you this question but I think you must have missed out. My question is can I do this without the hot pepper flakes ? I cannot take the spiciness. Meaning kimchi with all the ingredient mentioned except for hot pepper flakes ? Will it turn still the same taste ? except for spiciness ?
April,
yes, you can skip hot pepper flakes if you can’t eat spicy food. We call it white kimchi (baek kimchi)
Hello. I made some kimchi today but about 12 hours later into the fermentation process I realize that I forgot to add radish into it. Is it ok for em to add radish into the kimchi now since its half way into the fermentation. Is the radish going to make a big difference in how the kimchi is going to taste? Please reply as soon as possible because I am worry that it wont taste good without the radish. Thank you!!!!!!!!!!
Kenny,
I would skip radish if I were you.
hi maangchi ^^
i would like to ask you something regarding about the Kimchi.
i tried to find the hot pepper flakes but i could’nt find it. is there any other ingredient that i can replace it with? thanks ^^
hanaa,
You need hot pepper flakes to make this kimchi.
If you can’t find hot pepper flakes, just skip it from the recipe. The kimchi without hot pepper flakes is called white kimchi (”baek kimchi” in Korean).
Hello, Maangchi.
I am really glad that I stumbled across one of your Youtube videos the other day. Your recipes look great, and I plan on making several of them.
Before I found your video and website, I tried making a batch of kimchi from a recipe listed on a different website. The recipe is very similar to yours, but it omits the flour and water mixture. The seasoning mixture is only slightly moist.
Anyhow, I stored my kimchi in an airtight container and let it ferment for 4 days. When I tasted it, it didn’t taste the least bit sour. I assume it still hasn’t fermented much? Are flour and water an integral part of the fermentation process, or does it cause kimchi to ferment more quickly?
Though regardless of how my current batch of kimchi turns out, I am eager to try out your recipe next. I only wish I found your website first. I’ve never had kimchi before, and I am eager to try a good batch of it.
Lastly, I really appreciate the effort you are putting into your website and videos. Thanks!
Colin,
Where is your kimchi container? It usually ferments in a few days at room temperature.
I have the container on a shelf in my kitchen. It is usually around 68-69 degrees in there.
Colin,
hmm, I have no idea then.
Thanks for the quick replies, Maangchi!
I think I figured out the root of the problem. My airtight container was not very airtight. It is a little bit old, and I noticed one of the seals has bent a little bit, which was allowing air to get into the kimchi.
Colin,
Don’t worry much about fermenting. I usually start eating right after making it. : )
It takes longer to ferment when kimchi is very salty, too.
Hi Maangchi,
Two days ago I made my third batch of kimchi. I filled the porcelain contain to almost touching the rim. I placed the lid on and sealed it with a plastic paper and a thick rubber band to hold it in place as I did before. The following morning the fermented liquid oozed out and overflowed. I cleaned up the liquid. Last night when I opened the container, I found that the top layer turned a greyish white instead of red and it didn’t give the usual fermented smell. Is this spoilt since the top layer is not covered with the liquid? If not, how do I remedy it?
I would like to ask another question. Can the liquid from the earlier batch of kimchi be poured into the new batch? It is such a waste to throw it away.
Ken
I would not pour the liquid from earlier batch into the new batch! ooh, I can’t imagine it! : )
The juice from Kimchi could be used in many ways. I use it in my kimchi stew, kimchi soup, kimchi bokkeumbap, kimchi pancake..etc.
The top layer of your kimchi turned greyish? Then remove the top layer and turn it over to let your all kimchi get wet with kimchi juice. Then it will never go bad.
Hi Maangchi,
I always want to learn how to make Korean food, but it had been a mystery to me. I’m so glad to find your website on the internet. I bought all ingredients require from a Korean Supermarket in Vancouver and made kimchi last Saturday for the very first time . It turns out so well. My family enjoys it. It has been a wonderful experience. Thank you for sharing your recipes.
Hi I’m vegetarian and I want to make Kimchi but I don’t want to use the anchovy sauce, is there another replacement for it? Will soy sauce do?
Rain,
Skip fish sauce then.
Onnie, an nyeong haseyo?
I just finish up my kimchi and kaktugi but it came out way toooooooo salty (my bad I thing because I change the salt I took big salt this time and I speard on the cabbage too much also on my daikons… T.T otokae…) The kimchi past is still good but is there anyway to un salt them?!? tonight I live it to rest and wait on your advice… kamsahamnida seonsaegnim!!! ^^
Catherine,
I’m sorry to hear that your kimchi turned out too salty. Do you mean your cabbage is too salty? If your kimchi paste is not very salty at least, you can fix it. If your cabbage is not mixed with kimchi paste yet, soak your salty cabbage in cold water for hours, then the salt from cabbage will come out to water which makes your cabbage less salty. Then drain it and mix it with kimchi paste.
If you already made kimchi and it’s too salty, 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.
I already mixed the paste with the cabbage.. but tomorrow I will go buy radish again and try to fix my mistake… the cabbage is way to salty but I still have paste left I will also buy other cabbage to have one less salty kimchi… ^^ thanks for the quick response you’re the best!!!
ahhhh I really need to practise more when I failed at the taste like this kimchi the result looks good and when I failed at the look the taste turn out delicious( that was for my 김밥 it turn out deliciously even my mom loves it but the look wasn’t there soo I didn’t feel happy enough to send you pictures of what I prepare.. but I did lots of your recipes thanks so much.. when the taste and presentation will be there I will send you all my korean cooking!
좋은 달 언니~~~
Catherine,
When your kimchi ferments, it will taste less salty, too. practice makes perfect! Thank you and have a good night!
Dear Maangchi,
I am a Korean-American living in Athens, Greece and cook all the time.
I tried your kimchi - kaktugi recipe a couple weeks ago and have to say it is excellent!
Looking forward to trying your “dakkangjung”, but I have a question…can I boil the chicken first before adding the egg-flour mixture and frying? I do this when I make my bon chon chicken and only fry in olive oil.
Thank you for your wonderful site.
All the best
Melina’s Mom
Wow, Anthens!
It sounds like you are another cooking guru! everyday chop chop chop! : )
Do you have the recipe for bon chon chiken? You may have seen the forum on my website. It’s one of my requested recipe. I hope you share your recipe with those who are looking for the recipe. You can leave your recipe here at http://www.maangchi.com/talk/topic/korean-fried-chicken-kyochon-chicken
Anyway, I have never boiled chicken before making fried chicken, but it sounds good to me. Let me know how it turns out later.
Thank you very much!
Hi, Maangchi! I posted back in August. I wanted to write again to say that, thanks to you, I have mastered my recipe for daikon radish kimchi. I’s perfect! I usually make about 3# at a time, and my friends look forward to receiving a small jar. I special order the radish through a local organic market. Good job!
JimmyW,
Yeah, sharing food that you make with others is delightful! Especially when the food is popular to many people. Organic radish sounds wonderful! You can open your small jar radish kimchi business now. hehe,
Hi. I made a batch of kimchi and left it on top of my shelf. But the problem is that I forgot about it and left it fermenting for four days. I was wondering if I can still put it in the fridge and eat it. Thank you.
Peter L
oh, no! forgot about your precious kimchi? I already feel sorry for your kimchi! haha,
Is it fermented? Yes, you should put it in the fridge.
Thank you!
Hi Maangchi,
There’s a cucumber side dish that I always used to get at Korean restaurants when I lived in LA. My korean ex bf used to always call it cucumber kimchi. I just loved that dish though and was wondering if you had a simple recipe for it. Thanks!
Jennifer,
Check my oisobagi kimchi recipe. If it’s not what you are looking for, please leave more detailed description about the cucumber side dish here in discussion forum. http://www.maangchi.com/talk/forum/general-discussion
Hi Maangchi!! Congratulations for your work!! you are a really good teacher!!, I live in Barcelona, and the first time I ate korean food, was 2 years ago, in a very good restaurant. I was crazy about Kimchi… but this restaurant is too expensive, so I search in the web, and make like 4 different recipes of Kimchi, and that was not Kimchi :(
I found your blog last monday at midnight, and the next day I made Kimchi (and Kaktugi) fallowing your recipe…Awesome!!! It’s Kimchi!!!
Thank you very much, I’ll cook Bibimbap tomorrow!!!
(Sorry about my english ;) I’m from Venezuela)
jen,
Thank you very much! oh, I love Barcelona! I went there several years ago!
Yeah, as you know, kimchi making is piece of cake! : ) You can use so many other kinds of vegetables to make kimchi.
Hi Maangchi,
I’ve been following the forum here. It has been suggested that to correct an over salty kimchi we can add in fresh cabbage or radish. Is there a time limit for us to add additional ingredients, say within the 2 days of fermentation? We may start to taste the kimchi only after 1 week (thinking everything was ok), then realised that it is too salty!
I have yet to include fresh oysters in the preparation. Is it possible to use dried oysters instead. If is possible, how do we handle the dried oysters.
Thank you.
Ken,
I wouldn’t put dried oysters in kimchi.
time limit? of course! in a day you should add some radish to your salty kimchi.
Hia!
A view days ago I stumbled onto your videos in youtube and I love them!
Latley I started to like spicy and sour food (pickled mustard) and so I decieded to try out your kimchi recipe…. but I have a question:
Can I use our normal called ‘beer-radish’ instead?
I’m from Germany, Bavaria and we have loads of radish but only this one…. It is not round and rather long…
Well, I’m very excited how my mimchi turns out^^
Thank you!
Charly,
hoho, sounds like you are getting addicted to hot and spicy food! What is beer radish? Let me check it on the internet. yeah, I found this: http://www.jungseed.com/dp3.asp?c=142&sku=03360
I think it will be good as long as it looks like a radish. : )
Let me know how it turns out,
Thank you!
hi,I think the kimchi i made is not spicy….will it get spicier by day…??? or should i get a hotter pepper flakes??
carine,
It’s not going to get spicier by day. Your hot pepper flakes must be mild. You can get hotter pepper flakes. It’s called maewoon gochugaru in Korean: 매운 고춧가루 that’s what you need.
http://www.maangchi.com/ingredients/hot-pepper-flakes
Hello there Maangchi,
I love your website and videos. I found your website through a blogspot. You are indeed a great teacher!! Your website makes me feel like there are so many things that i can’t wait to try.
I have a question to ask regarding Kimchi, i made the first batch kimchi, it is quite spicy and sour, could it be the hot chilli pepper that i use and type fish sauce? How and what should i do to reduce the spiciness and sour taste? should i add more sugar? =)
Thank you so much!!
Jesly,
The kimchi you made was too spicy and sour for you?
Check the hot pepper flakes you used and see if it’s “less spicy hot pepper flakes” (”덜매운 고추가루” in Korean). Or use less hot pepper flakes. And to reduce your kimchi’s sourness, ferment it for shorter time.s!
I just read carine’s reply which her kimchi was not spicy while mine was so spicy. Haha… Anyway, i made a new kimchi today, my frend recommend me the less spicy type and when eat it instantly, it is less sour too! i think i am in the right path. Hohoho. Thank you for your guide and Cheers!
Hi Maangchi,
Thank you for your vedeo. It’s really helpful and I just made my first batch of Kimchi last Saturday. They look really good except it was not sour enough, but too salty. I leave them out for three nights already. How long do I have to ferment them? Will they go bad if I have not put them in the fridge. Are there anyway to fix it and make them more sour and spicy?
Once again, thank you so much for making the vedeo!!!
May,
When kimchi is made too salty, fermenting process takes longer. When it ferments, the taste will turn sour. Wait until it ferments. Sometime open the lid of the kimchi container and press the top part of the kimchi down with spoon so that the top part of kimchi wouldn’t dry.
Hi Maangchi! My brother and I made kimchi yesterday, it was fun. We used 2 1/2 cups of salt for 2 cabbages, and it turned out WAY too salty. Should we have used less salt? How can we salvage what we’ve already made, or should we wait until it ferments?
Jill,
I have 2 questions for you.
1.Did you follow the recipe step by step?
2.Did you rinse the salty cabbage before making your kimchi?
Check this again:
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 with 2½ cups of salt, and then set it aside for 2 hours.
* tip: the stem should get more salt than leaf part
3. 2 hours later, turn the pieces of cabbage over so they get salted evenly.
4 . Another 2 hour later,you will see the cabbage look softer than before, and it should have shrunk.
*The total salting process will take 4 hours
5. Rinse the salted cabbage and radish with cold water 3 times.
Anyway, to fix your salty kimchi, I suggest you add more radish to the kimchi. Just cut a few radishes into disks (1.5 cm thickness) and insert them into the salty kimchi. That’s my way to dilute saltiness.
Maangchi,
Yes, we followed the recipe to the letter, and I think we rinsed them enough, but maybe not. I’ll try adding some radish. I do love you site and the recipes! Thanks!
Jill,
Next time you make your kimchi again, use less salt then. I should keep this issue in mind.
Next time I should make my kimchi following my own recipe and if it’s not right, I will correct the recipe. Maybe 2.5 cups salt for 2 heads of chinese cabbage is wrong measurement.
Thank you very much!
Hi
I want to make kimchi, but I saw your video, you said that we need to add Flour, can you tell me why and is that ok if I don’t add it,
One more question, If I use my own kimchi to make kimchi soup, how long should my kimchi to ferment
Thanks
Wing,
yes, the reason I make porridge is to make kimchi paste. You can easily spread the paste on each leaf. Making porridge to make cabbage kimchi is very important process for me. After making your kimchi, keep it at room temperature for a couple of days, then it will start fermenting.
Hello Maangchi.
Thank you for your recipe and videos… I am making kimchi for the first time today. My cabbage and radish are salting now. I went to a nearby Asian grocery and tried to find the Korean pepper, and bought two kinds: hot pepper powder coarse and fine. Here is a picture:
http://i383.photobucket.com/albums/oo280/jeffesonm/031409_14091.jpg
Can you tell me which I should use?
Thanks!
Jeff
Jeff,
Use the hot pepper flakes on the right side. It says, “김치용”. 김치 is read as kimchi. The hot pepper flakes on the left is hot pepper powder. It says, “고추장용”. 고추장 is read as gochujang.
Actually you can use either one. : )
Good luck with your kimchi making!
i was looking around youtube and found your kimchi recipie im going to try it but i dont have red pepper flakes but then i do have red chili powder is it the same?
Anonymous,
yes, I think red chili powder could be used for kimchi.
Kimchi is the best! i am now addicited to the stuff and it’s so very healthy! full of good bacteria and anti-oxydants.
Reinier,
oh, it sounds like you are studying food science! : )
i just made kimchi yesterday i cant wait to eat it!!!
thanks for the recipe
i just use to buy it from the store but they stop selling it so i was very happy to find your video
^_^
***o and anyone who lives in Michigan i live in Pontiac and i found a Korean/Japanese store near called KAPPA 30mins away going small road
yang,
I hope you love the kimchi you made. Korean/Japanese store sounds good! Why don’t you leave the information on the forum to share with others?
http://www.maangchi.com/talk/topic/where-do-you-buy-your-korean-ingredients
Hi Maangchi,
IWhat is your definition of “room temperature”? What is the ideal for Kimchi Fermentation and will high temperature like 80 degress “kill” the fermentation process or delays it. I am asking this as I live in the tropics. How do you ferment your Kimchi in the summer? Thanks.
dejuvu,
check this out plz:
http://en.wikipedia.org/wiki/Room_temperature
I think you can keep your fresh kimchi anywhere in your kitchen for 1 day to ferment it. Check the smell and taste it to see if the kimchi is sour enough, then put it in the refrigerator.
I used your kimchi recipe twice and both times they turned out good! I gave some to my neighbors and family and they all loved it! They were amazed that I could actually cook! I have a little bit of kimchi left and and would like to make kimchi with stir fried pork. I don’t know how to make that dish and looks like you do not have a video for it. Do you have the recipe?
Chantal Brown,
I’m glad to hear that! haha, you gave some of your kimchi to your neighbors? : ) Kimchi stir fried pork is very easy. First stir fry chopped pork, and add sliced onion, chopped kimchi, green onion, and hot pepper paste, sugar, sesame oil. Saute it until all ingredients are cooked fully.
MAANGCHI! I made the kimchi but forgot to leave it out and instead I put it in the fridge. Is it too late to let it ferment?
kimchi lover!
Don’t panic! It’s only kimchi! : )
Take it out from the refrigerator and let it sit on your kitchen table for a couple of days. It will start fermenting soon.
THANK YOU!!!! you’re a lifesaver!! =]
Maangchi,
Made napa cabbage, korean radish, and cucumber kimchee yesterday and now I understand why you say you’re tired at the end of your video. Anyway, it was worth it when I saw the big kick my halmuhnee got out of me bringing her fresh kimchee. Thanks!
Anna,
Congratulation! You made it!
Hello Maangchi,
I’m from France, and yesterday I made my kimchi following your instructions.
However, I tasted it and the cabbage was too salted.
I used fine salt.
Do you have any advice to make it less salted please ?
The raddish is pretty good but I have to wait until it fermented a little bit.
Thanks for your fabulous videos, I enjoy it a lot !
Darany,
I’m sorry to hear about your salty kimchi.
If your kimchi is too salty, use less amount of salt next time you make your kimchi.
When I made the kimchi video, I was not very good at measuring. I might have made mistake at that time. Maybe total amount of salt for 2 heads of napa cabbage is less than 2.5 cups of fine salt! I used fine salt in this video recipe, too. And the kimchi was not salty for me and delicious.
I’m going to make kimchi following my own recipe soon. I should buy a kitchen scale first. : )
Hi Maangchi,
I want to try making your kimchi and I was wondering if there is anything to substitue oysters, ie shrimp. I know I could omit it but I think the oysters will add to the fermenting process.
jess,
how about using squid or shrimp?
Hi Maangchi,
I’ve made cabbage kimchi quite a few times now. But i’m not sure how long can i keep the radish kimchi?
Mandy,
You can keep the radish kimchi in the refrigerator as long as you can! : ) But it will keep fermenting which means it will get more and more sour.
dear maangchi, I’m very happy discovering your webpage. Finally a good and tastefull kimchi receipe. After many dissappointing attempts at last an delicious homemade kimchi. I added some pearstrips and that made the kimchi sweeter but very tasty. many thanks also from the Netherlands Holland, you’r world famous.
susanne,
oh, you added some pear to your kimchi. Awesome! Thank you very much!
Hi, Maangchi!
Thank you so much for sharing your Korean recipes in such a great way! I made cabbage kimchi two days ago and when I tried it, it was very salty and very spicy. I followed your recipe but didn’t make the radish kimchi so I messed up and used all the kimchi paste for just 2 napa cabbage heads. That is why it’s so salty and spicy. So I have just put in fresh korean radish disc and hope that will help the saltiness. I have three questions for you though.
1. When I made the kimchi paste, I didn’t realize the red pepper flakes I bought had salt in it, too. So it is EXTRA salty. Since the fermentation process takes longer for salty kimchi, should I leave the kimchi out of the refrigerator for more than 1-2 days or should I still put it in the refrigerator after 1-2 days?
2. How can I make this existing batch of kimchi less spicy? Is it ok to rinse the kimchi during thre fermentation process to make it less spicy?
3. My husband LOVES kimchi bokkeumbap. Do you have a good recipe?
Thank you so much!
It’s strange that the store sell salty hot pepper flakes! I have never heard of salty hot pepper flakes. Anyway, I’m sorry to hear that your kimchi turned out too salty.
My answer:
1. Yes, you may have to leave your kimchi outside of the fridge for more than a few days until it starts to ferment.
2. No, don’t rinse the whole kimchi. It may get spoiled. Whenever you take some kimchi from your kimchi jar to eat, you could rinse it before serving.
3. Check this out.http://www.maangchi.com/recipes/kimchi-bokkeumbap
Maangchi,
Thank you for the advice. How long do you think I should leave the kimchi out to ferment then since it is so salty?
Just check it everyday to see if it starts fermenting. Smell your kiimchi and taste it a little. The taste will be a little sour like pickle, then keep it in the refrigerator.
Hi Maangchi,
I’m a 18-going-19 girl living in Singapore.I stumble upon you video on youtube a couple of months ago and I’ve always wanted to try out your recipe.I finally got the chance yesterday(to buy all those ingredients,especailly hot pepper flakes and paste)I cooked Kimchi Chigae,Vegetable Pancake,Avocado appetizer and Spinach side dish yesterday for dinner and my family loves it.I made kimchi yesterday and I’m still waiting for it to be fermented(there’s water even thou I squeeze it.I can’t find any smaller container in my house so I place the vegetable into a container that is bigger and there’s quite a space beside the vegetable.The container has a lid thou.In this case,does it affect the fermenting??
Thanks for sharing your recipe!!!=D
I think it will be ok as long as you take a good care of it.Press down the top of kimchi in the container with a spoon or your hand whenever you take some. It will prevent your kimchi from being exposed to air.
hi maangchi, firstly i would like to thank you for your recipe i made it a month a ago and my family loves it! my mom who doesnt like kimchi in the past is in love with kimchi and they keep bugging me to make somemore!!
i have a question, whenever i make kimchi, the colour isnt very red, is there a way to make the kimchi redder in colour?
Get good quality of hot pepper flakes. Low quality of hot pepper flakes are brownish.
Man after watching your vid, I can’t fight the temptation, I just had to go out and make some..still waiting for it to be ready. Hungry. Yeah the first time I had it was when my mother made me some years ago, never seem to be able to find any like it. It kind of tasted like it had soy sauce or something, but i noticed you didn’t add any? The addictive nature of it was intense. Don’t suppose your kim chi tastes like that ?
You must have had “geotjulyee (겉절이):Korean style mixed green salad” Check this out, http://www.maangchi.com/recipes/tofu-stew-doenjang-chigae
I followed my own recipe for this kimchi today and found my measurement of salt for 2 heads of baechu (chinese cabbage) should be corrected from 2.5 cups to 1 cup! I’m very sorry to those who followed my recipe and made salty kimchi!
hmm…i followed your first recipe closely and it turned out very well. maybe the cabbages i used were larger. or, maybe your adjusted recipe means that i won’t have to take as long rinsing the leaves=).
I should get a kitchen scale soon. : )
Hi Maangchi, about the salt, what kind are using? regular salt or korean sea salt. I think it would make a difference in the saltines. Get back, twobacas
I used regular fine salt.
hi i was wondering what kind of cabage do u use is it the long type of cabbage?
Napa cabbage! http://www.maangchi.com/ingredients/napa-cabbage
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
You might be right, twobacas.
Here’s the salt I use. Usually just the cheapest salt I can find.
hi again , just funny you would be using morton’s since I read that morton’s is much saltier then the korean fine salt.
What is the reason behind adding oyesters
Can we eat Them Is it safe??
for me, oysters give good flavor in kimchi.
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!!!
I’m sure your kimchi will be very delicious! You will get lots of compliments! Thank you!
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?
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)
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
That’s right! It’s good fish sauce.
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???
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.
Hi,
Any recommendation for a good brand of KimChi to buy from Supermarket?
Thanks : )
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
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.
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
Yes, you can, of course!
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
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?
You mean the sauce from the kimchi you bought? If so, my answer is “no way!” : )
Hi Maangchi
Thanksyou for Kimchi , tomorow i will make it with your recipes
yayee, I’m crossing my fingers!
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.
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.
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!!
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.
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?
mustard green kimchi (gat kimchi: 갓김치) is already included in the list of my future video recipes. Thank you for your patience!
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.
i dont have fridge if i will put ooutsiide do it’ll be ook
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.
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?
Don’t use hot pepper paste in Kimchi. Its strong flavor will ruin the taste of kimchi.
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?
Check my comment made on February 7, 2009 at 2:52 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?
yep! Take it out and leave it at room temperature until it ferments to your taste. Thanks!
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
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!
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?
Yes, of course it will still be ok. Make a little amount of kimchi that you could finish eating it in a week then.
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
I hope you love my recipes! Thank you!
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.
Thanks a lot, gat kimchi lover! : ) A new recipe will come soon, thanks!
안녕하세요! I just tried making kimchi yest! I must say it turned out pretty good. Your recipe rocks! 고맙습니다!
Thank you for your feedback!
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.
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
are the oysters good to eat
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?
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.
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 .
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.
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?
Yeah, she is great! I like her cooking, too!
I have never used ready made kimchi base! : )
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
:)
Thank you!
may i know if the recipe is completely vegetarian? for example the sauce has no traces of meat
No meat, but I used fish sauce!
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.
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
use less salt then!
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?
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.
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
To make kimchi chigae (stew), you will have to make my recipe for cabbage kimchi.