This week end was dedicated to kimchi !
For a few weeks, I’m working on the renovation of my new appartment but I forgot paint, hammers and other electric drills for a while and now tongbaechu kimchi, donchimi and kkakdugi are waiting on the kitchen counter to start fermentation.
I’m glad to see the glass jars because they are for a friend (he tasted my homemade kimchi and asked me if I could give him some of this new batch… « of course my friend » !) and for a collegue who’s daughter is fond of Korean cuisine.
Kimchi is more and more famous in France !
Have a cool photo you want to share?
My cookbooks
Which to get? my first book has all the recipes for all the essential Korean pastes and sauces, but my second book Maangchi's Big Book of Korean Cooking has more recipes. Both are best sellers and either one is a good choice if you want to learn Korean home cooking.
Maangchi's recipes by category:
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Gimbap
Seaweed paper rolls
Desserts
Special sweet stuff
Main dishes
Consider these mains
Mandu
Korean dumplings
Anju
Drinking food
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious & convenient
Street food
Quick & fun
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
I love spicy food :)
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
No fish, meat or chicken
Vegan
No animal products at all
Temple cuisine
From Buddhist temples
Korean Chinese
Chinese style Korean
Snacks
Quick dishes on the run
Korean bakery
Breads & pastries
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains & herbs
Not Korean
Fusion and western food
Wow what a huge project! I can picture your hard work to make this kimchi! All these ingredients (the 3rd photo) look top notch! The kimchi must be so delicious. Sharing your precious kimchi with your friends is really cool and it’s also Korean culture. We always share winter kimchi with friends.
Many of those who see your kimchi photo and read your story will be very impressed.
Where do you put all these containers and earthenware jars? They should be refrigerated because the kimchi will be fermented soon. The kimchi will get sourer as time passed.
Thank you Maangchi,
I used to store my kimchi in my regular fridge but it now has become impossible, too much containers.
In addition I also need a place for ingredients required for my chinese, vietnamese an thaï recipes…
Anyway, you can see the solution in the picture : a little fridge dedicated to kimchi (s) and other stuff.
It takes room in the kitchen but it has the advantage to keep alltogether the ingredients with a strong smell :)
See full size image