http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 16:59:56 +0000 http://www.maangchi.com/talk/topic/loved-your-vidieos-made-kimchi#post-178 Fri, 03 Oct 2008 10:57:36 +0000 monkeyman 178@http://www.maangchi.com/talk/ <p>Thank you, Maangchi. I hope you stay happy in all of your life, it is infectious and does the world as much good as food (maybe more):-D </p> http://www.maangchi.com/talk/topic/loved-your-vidieos-made-kimchi#post-175 Fri, 03 Oct 2008 00:15:21 +0000 Maangchi 175@http://www.maangchi.com/talk/ <p>monkeyman,<br /> 6 heads of napa cabbage is huge amount of kimchi!<br /> Thank you for updating your successful kimchi making! </p> http://www.maangchi.com/talk/topic/loved-your-vidieos-made-kimchi#post-173 Thu, 02 Oct 2008 19:13:18 +0000 monkeyman 173@http://www.maangchi.com/talk/ <p>Decided to make Kimchi and found these videos.<br /> Maangchi is fantastic! Thanks if you get this, Maangchi.<br /> Easy to understand, good food, like the music and that happy face :-D</p> <p>I substituted fermented shrimp paste for the fish sauce and oysters (that's what I had). Probably a little more ginger. Had the flat chives but no green onions... I used thin slices of regular onions, about 6 of them... Oh and I cut the nappa into bite sized pieces and just mixed the paste in.<br /> I have a 15L fermenting crock and did about 6 large heads of Nappa Cabbage. I kept out 1 Qt and ate some for breakfast ;-D Stuff tastes great! Can't wait to try it after it sits a while. Oh yes I used culture starter for fermenting veggies. Probably did not need it but it adds a variety of healthy flora.</p> <p>Thanks again, Maangchi. Can't wait to try something else. </p>