VivianL

VivianL's comments

"Thank you so much Maangchi! The kimchi is absolutely delicious! Nothing I have tasted outside even in the top Korean matches this! I am having kimchi for breakfast, lunch and dinner now! I managed to find all the ingredients that you use and followed your recipe to the exact (except for salting the cabbage part).. Anyways for other readers in Malaysia, water dropwort (minari), is call Daun Selom (in Malay language). This can typically be found in smaller supermarkets right together with Ulam Raja (malay) herb. It is actually quite a well used herb in Malaysia, typically eatened raw as ulam (malay word for salad which is dressed with sambal belacan (spicy ground chilli with fermented shrimp paste)). As for fermented salted shrimp (saeujeot), this is call cencaluk (malay) and can be easily found anywhere. Smaller supermarkets normally have them in long thin bottles. Hope this helps other readers."
in Traditional napa cabbage kimchi — Apr/17

"Hi Maangchi Thanks so much for this recipe. Here's my kimchi that I just made for the first time. I did the sane mistake as some of the other readers who posted in this forum which was using too much salt to salt the cabbage. The paste tasted very good but the cabbage was too salty. I would like to ask if I should add the radish now or do i add after fermentation? Also i added raw squid to my kimchi. How long should I wait before the kimchi is safe to be consumed? Thanks a lot."
in Traditional napa cabbage kimchi — Apr/17