hi Maangchi!! I need your help: 쯔유

I don’t know what it is. Anybody knows?

hi Maangchi! I like your cooking.always watch you.

Today I made cabbage kimchi myself, but it is a little bit salty. i like sweet taste. Can i add some sugar or yougurt? please help me

Crystal,

yes, you can add some sugar if you want.

Hi Maangchi, I made Kimchi followed your recipes last week. I made 2 kinds, one with napa cabbage and one with Korean radish. They looked good, tasted good but smelled bad. When I opened the jars, the whole room filled with the odour like rotten food (fish)smell. Does Kimchi smell like that? If I skip the fish sauce, would it be less smelly?

My friend’s Korean mother makes an excellent kimchi and hers has a bit of crunchy texture specially the white parts. Mine was a bit stringy, it was hard to make a good bite. I had to use my fingers to pull it apart. I suspect because I wringed the cabbage too hard like wringing wet clothes that caused it. My friend thought I didn’t let it soak in the brine long enough (I let it soak for 4 hours).

Overall, my kimchi was good despite the fact that it smelled bad and I passed a lot of gas (I think). My husband said it was better than store-bought.

Hope you could provide me some advices.

hi, don’t worry much about the kimchi smell! I don’t want to smell kimchi, either in the early morning! : ) But it’s delicious, right?

That’s why you have to double bag it when you keep it in the refrigerator.

Your kimchi is not crunchy enough? There could be many reasons. Your cabbage or radish might have not been the right ones. Or you might not have used the right amount of salt when salting? Or you might not have drained the excess water from the cabbage before applying the kimchi paste?