Mak Kimchi

Mak Kimchi

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I made a batch of kimchi! I used approximately 5 pounds of napa cabbage. Also, I used saeujeot (salty fermented shrimp) instead of squid. Before fermenting, I ate some geotjeori with rice. It was FABULOUS! As Singapore is very warm, I only fermented my kimchi for 24 hours and it is already at its perfect taste and sourness! I really love it!

This time, I even gave some of my kimchi to 2 of my friends, my parents and my sisters! Everyone LOVED it! One of my sisters finished her share in one meal and she asked me how to make the kimchi! Of course I recommended your easy to follow video. This is truely another bapdoduk.

P.S. I just bought your cookbook yesterday! Really looking forward to cooking some of the recipes in it!

The recipe for Mak Kimchi (막김치) is here!

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2 Comments:

  1. wangxx Singapore joined 8/14 & has 4 comments

    Yes! That’s right!

  2. Maangchi New York City joined 8/08 & has 11,710 comments

    Thank you for sharing the story! It made me smile.
    “One of my sisters finished her share in one meal and she asked me how to make the kimchi!” Now you don’t have to share your kimchi with her! : )

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