Hi everybody! I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite-sized pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. It has the familiar spicy, savory flavor of napa cabbage kimchi, with an easier way to prepare and serve it. So I am translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier!
Over the years, so many of my readers have made kimchi using this recipe. Some have even told me they make it to sell! Every time I hear stories like these, I feel so proud and happy.
Want to make a smaller batch? A small-batch easy kimchi recipe, made with just one 3-pound head of napa cabbage, is coming soon. The recipe below is my original version, made with 10 pounds of cabbage.
If you prefer kimchi made with cabbage quarters instead of bite-sized pieces, try my traditional napa cabbage kimchi recipe.
Ingredients
A large batch made with 10 pounds of napa cabbage
- 10 pounds baechu (napa cabbage)
- 1 cup kosher salt for the cabbage, plus 3 tablespoons if preparing the optional squid
- ½ cup sweet rice flour
- ¼ cup sugar
- 3 cups water for the porridge, plus more for soaking and rinsing
- 1 cup crushed garlic
- 1 to 2 tablespoons ginger, minced
- 1 cup onion, minced
- 1 cup fish sauce
- Salted, fermented squid (optional; see “Prepare the salted squid” below)
- 2½ cups Korean hot pepper flakes (gochugaru) (to taste)
- 2 cups leek or Asian chives, chopped
- 10 green onions (diagonally sliced)
- ¼ cup carrot, cut into matchsticks
- 12 ounces of peeled Korean radish, cut into matchsticks, about 2 cups
Directions
Prepare the salted squid (optional; 1 week ahead)
- Clean 300 grams (⅔ pound) of very fresh squid by removing the guts and backbone, then rinse well.
- Add 3 tablespoons kosher salt and mix with a spoon.
- Transfer to a container or glass jar, cover, and refrigerate for 1 week.
- Rinse thoroughly until no longer slippery, then drain. Remove the skin if you like.
- Pat dry with paper towels or a clean cotton cloth, chop, and add to the kimchi paste.
Prepare the cabbage
- Trim the discolored outer leaves of the napa cabbage.
- Cut the cabbage lengthwise into quarters and remove the cores. Chop it into bite-sized pieces.
- Soak the pieces of cabbage in cold water, then transfer the wet cabbage to a large basin. Sprinkle the 1 cup kosher salt evenly over the cabbage and toss well.
- Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 2 hours).
- 2 hours later, rinse the cabbage in cold water 3 times to clean it thoroughly.
- Drain the cabbage and set aside.
Make porridge
- Put 3 cups of water and sweet rice flour in a pot and mix it well and bring to a boil. Keep stirring until the porridge makes bubbles (about 5 minutes).
- Add ¼ cup sugar. Stir and cook for a few more minutes until it’s translucent.
- Let it cool completely.
Make kimchi paste
- Place the cooled porridge into a large bowl. Now you will add all your ingredients one by one.
- Add fish sauce, hot pepper flakes, crushed garlic, minced ginger, and minced onion.
*tip: it’s much easier to use a food processor!
- If using the salted squid, rinse and drain it, then chop it and add it to the kimchi paste. The squid is optional, so you can leave it out.
- Add green onions, chopped leek or Asian chives, Korean radish, and carrot.
- Mix all ingredients well and your kimchi paste is done.
Action! Mix the cabbage with the kimchi paste!
- Add the cabbage to the kimchi paste and mix well by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
- Transfer the kimchi to a clean, food-safe container or glass jar. Press it down firmly to remove air pockets. Leave some space at the top so the juices have room to rise during fermentation, then cover.
You can eat it fresh right after making or wait until it’s fermented.
You can eat it fresh right after making or wait until it’s fermented.
I usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour. I use this sour kimchi for making dishes like kimchi jjigae where sour kimchi should be used. Then, when the small container is empty, I fill it up again with kimchi from the big container. It takes a little management, but experiment and you’ll get the hang of it!
Serve, ferment, and store
You can eat kimchi fresh or let it ferment in the refrigerator. It will gradually become more sour. The time this takes depends on the temperature and your taste.
For faster fermentation of a batch made without the optional squid, leave the covered container at room temperature for about a couple of days, depending on the warmth of your kitchen. Set it on a tray to catch any overflowing juices. When it tastes pleasantly sour, refrigerate it. If you use a tightly sealed jar or a container, open the lid occasionally to release any built-up gas.
The story behind this recipe
I first shared my whole cabbage kimchi and radish kimchi recipe in 2007. In that early video, I used cabbage and radishes of different sizes without giving precise weights. Readers soon began asking for more exact measurements, especially when they wanted to make just cabbage kimchi. Their questions inspired me to share this step-by-step easy kimchi recipe in 2010, using 10 pounds of napa cabbage. It’s based on the kimchi I’ve been making for decades, and it’s popular with my Korean friends, too.
Take a look at these mouthwatering kimchi photos shared by my readers!
Buy this recipe's ingredients online
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My korean friend introduce me to Kimchi and I thought it was okay but now I’m addicted. Thanks to your recipe I can now make a mean kimchi impressing even my friend who’s been eating kimchi all her life.
wow, it sounds like you really can make good kimchi! Congratulations!
Dear Maangchi,
I went to Wuajimaja yesterday to buy the ingredients to make low sodium kimchi for my mother. I am not doing it yet and waiting for a reply from you because because I am afraid that if I don’t salt the cabbage enough bad bacteria will grow and it can make my mom sick.
Can I use 1/4 of a cup of salt instead of 1 cup to soak the cabbage?
Would it be ok? Will cabbage turn slimy?
Thanks!!
Sue
Hi Sue,
You can try using less salt but I can’t guarantee the result. Good luck!
I made Kimchee for the first time in my life yesterday using your recipe and it turned out DELICIOUS!!!
I shared with my mother and she loved it, except she has high blood pressure (hypertension) and cannot eat things that have a high salt content. She loved your recipe so much that I would like to make a low salt version for her, but I want it to still taste good.
I was thinking of reducing the fish sauce to 1/4 and 1/4 of the salt to soak the cabbage.
She likes fish sauce so I rather use 1/2 of the fish sauce and skip the salt soak.
However, I don’t want to compromise the kimchee in case the salt soak is used to prevent the growth of BAD bacteria. What is the purpose of the salt soak.
Thank you very much for taking the time to reply!
Sue
The first time I had kimchi I was at the H-Mart food court. It was not very good and I was a little sad because it always looked so tasty to me.
Today I made this easy kimchi. I used your recipe from the whole leaf kimchi to make the paste (except I had to halve the ingredients because my cabbage was around 3 pounds). It turned out delicious! It was also fun and pretty relaxing to make. Thank you so much. ^^
“It was also fun and pretty relaxing to make. ” oh you seem to like cooking a lot! I’m glad that your kimchi turned out very delicious! cheers!
Hello Maangchi! I really want to make kimchi but none of the Asian markets that I’ve went to have hot pepper flakes. What can I do?
If you find any dried red peppers, you could use them to make kimchi, too. When you buy dried red peppers, choose large and mild ones. Remove the stems and soak them in cold water for 1 hour. Drain and grind them with a food processor or blender until smooth. Then you can mix it with other ingredients and make kimchi.
I’ve never liked kimchi (too sour!) but tried making your mak kimchi for the first time and it was great fresh and not that difficult at all! Just a tip for people who use daikon radish instead of Korean radish: I was worried when the kimchi was fresh – it was bitter! But after a day of fermenting on the countertop, it lost some of its bitterness, so I think it will be fine when it fully ferments. Will keep watching your videos – they’re awesome. Thanks Maangchi!
i used to eat store-bought kimchi but living in Malaysia; the store-bought kimchi is kind of expensive. Upon reading your kimchi recipe, i decided to make it myself 2 weeks ago for the first time using your recipe and it tasted GREAT! i halved your recipe and thought that i made a pretty abundant stock for myself and my husband (at first). But in 2 weeks time, i am left with just 1/10 of the original volume. sigh. haha. (i ate it with bibimbap, made kimchi jjigae and kimchi ramyeon).
I didn’t have time to make the salted squid, so i added dried prawn in the kimchi paste. it still tasted FINE.
Thank you with all my heart, Maangchi. i will read your blog pretty much every day now.
“… left with just 1/10 of the original volume”
Yes, that’s why Koreans make huge batches of kimchi and always store them in the refrigerator.
Dried prawn sounds great to me! It will make the kimchi juice more delicious.
Good luck with your Korean cooking!
Hi Maangchi & Seto,
Am living in Malaysia as well :) and thanks Maangchi for the precious recipe, bought blender (finally) and tempted to try the kimchi soon!
Mind if i ask..if wanted to replace salty squid with dried prawn , what is the recommended amount? and, do i need to blend it as well ?
many thanks.
Maangchi, can i just make my kimchi with hot pepper paste?
I never use hot pepper paste in my kimchi.
:D
I am going to make kimchi on my birthday this week i can get all the Ingredients but Korean radish can i leave the radish out or use English radish instead.
Maangchi help me!
and i can not get korean hot pepper flakes what can i use instead
Hi Maangchi!
Love your recipes! you are amazing! My grandmother from Uzbekistan learnt from her Korean friends in Uzbekistan how to make kimchi and I really like it! Looking forward for more recipes!
Thank you!
Tom
Maangchi님!!! I made my first batch of this recipe, using only 1 cabbage head… I lessen all the ingredients measurements and it turns out sooooo delicious! Instead of turning the salted cabbage head every 30 mins., I add a water on the salted cabbage and then I use a plate and a heavy object to submerge the cabbage in the water. I soak it for 2 hours.. ^_^
진짜 맜이서요 마앙치님.. ♥ It didn’t last a month for us.. haha..
I made my 2nd batch today using 4 cabbage heads.. ^^ It was also delicious, I made it spicier than the first batch.. Thank you for sharing your recipe.. I think I couldn’t eat without having 김치 every meals… ♥
Great great! : ) Congratulations! You can make your kimchi anytime you want.
Hi ya, may I know how much of each ingredient u’ve used for 1 cabbage head plz. Thanks :)
My wife was Korean and she died of cancer, she used to make me beef prepared with carrots strings (thin sliced) sesame seeds and would leave it in the fridge, my kids and i would pick on it, take a few bites, she would make sure there was enough for a few days and she would make this ralish kimchee I think it was called MUCHEE, would love to have both recipes PLEASE and include yakymando. thank you
There’s a relish that is used to make ( think it’s called Muchee, well thats what I remember calling it ), looking for the relishes name and how to prepare it, please help
Found the name; it’s called julienned Korean radish, how is this prepared.
Is this what you are looking for? It sounds like musaengchae. https://www.maangchi.com/recipe/musaengchae
YES and thank you
Hi Maangchi!
Your big fan here. I have been following you (and your delicious looking food) for a long time. I made several batches of this delicious kimchi already. This time I was thinking about experimenting a bit. Of all the time I made kimchi, I opted for no squid or oyster. It still tasted great!! I’ve heard that you could use Korean salted shrimp in there as well. So I was wondering if I use the salted shrimp instead of squid or oyster, how much would I put in? Thank you so much!
yes, you can use salted shrimp called saeujeot, but it’s very salty. Use just 2 tablespoons to 1/4 cup for this recipe. https://www.maangchi.com/ingredient/salted-shrimp
Hi Maangchi,
Can I just clarify your reply to ‘superstitious’?
Do you mean adding 2tbsp to 1/4 cup saeujeot for this recipe IN ADDITION to the 1 cup of fish sauce used here? Or do you mean to replace the 1 cup of fish sauce with 2tbsp to 1/4 cups of saeujeot?
Thank you!
PS: I really enjoy your videos and blogs. As an Asian (Singaporean) in Europe, Korean food (and ingredients) are very hard to come by. So, we stock up on the basic Korean ingredients such as Gochugaru when we can. Through your blog, we can at least recreate some of the more common dishes. Sure helps alleviates home-sickness a lot!
Hi seascent,
“As an Asian (Singaporean) in Europe, Korean food (and ingredients) are very hard to come by.”
That may be true for Switzerland, but not for Germany e.g.
You may try shinhan-mall.de – they deliver to Switzerland, too.
About 10 Euro per package, customs will apply – see the hints at “Versandkosten” -> “DPD SL”.
I don’t work there, I’m just a frequent customer.
Bye, sanne.
Hi Sanne,
Thank you for taking time out to give me a source for ingredients. I really appreciate it. Will check it out and try out this website if possible!
:)
Cheers!
Nicole
Hi Nicole,
You’re welcome. Good luck!
Bye, Sanne.
Hi,
I really want to make kimchi with the salted squid. I brought fresh sqiud and salted it for on week. It smells quite string is it ok to use it??
Thank you .
I love this recipie!
Sorry for my spelling, what i meant to say was that i salted the squid for one week and it now has a very strong smell, is this normal? and can i still use it? I hope so because i really love squid.
Thank you…..
As long as you kept it in the fridge, it will be ok. Stinky squid means it’s well fermented.
: )
Thank you!! I’m so happy. I love squid. I love kimchi \’^’/
Hi!! I couldn’t find sweet rice flour so I bought regular rice flour does that still work?
yes, regular rice flour or even all purpose flour will work well, too.
Can I ask you? I try to make kimchi but I can’t find Gochugaru in my town, so I used other pepper flakes, but it turn out bad. Did the types of pepper flakes change the taste of the kimchi? Do we have to use Gochugaru to make Kimchi or we can change it with another kind of pepper flakes?
Where in Indonesia do you live? Gochugaru bisa diganti bubuk cabe keriting atau bubuk cabe besar.
Hi maangchi, im malay woman from malaysia, im so interested about korean food,by the way i wanna know..how long we can preserve mak kimchi in fridge.?
As long as you can but I usually make new kimchi in every or every other month. Check this out, please. We have discussed the topic on the forum. https://www.maangchi.com/talk/topic/how-long-can-i-keep-kimchi
I made my first kimchi yesterday! It was so easy, and it turned out delicious. I did not follow the recipe exactly (no squid or oysters) but I look forward to making it again and again. I am so excited! And my friends are excited. I already have two people who want me to make it for them.
I have so enjoyed my start with Korean cooking and the recipes I have tried here so much that I am going to start a Korean garden in my yard this summer. I have tw varieties of cabbage, perilla, chives, Korean variety of daikon. If you can think of anything else I should add, Maangchi, I would be most grateful. I am going to have a wonderful summer growing food to use in your recipes, to enjoy myself and share with my friends.
Your first kimchi turned out delicious! I’m so happy for you. If you like to plant some Korean vegetables, check out the forum. You will get lots of tips from those who harvest Korean vegetables in their yard. One example is here: https://www.maangchi.com/talk/topic/growing-ingredients-seedsvarieties
Batch number eleventy-something today–fresh oysters are my fave.
I still really enjoy making this recipe: Skrunching through lots of cabbage with a really sharp knife. The gloopy bubbles in the rice flour paste. Whizzing the garlic/ginger/onion. The tangy sweet smell of the pepper powder as it absorbs the garlicky fish sauce and turns that incredible red. Julienning the radish and carrots just the way I like them on the mandoline. More fast knife chopping. Bathing the salted down cabbage in clean icy water. And of course the pre-school fun of mixing the cabbage and paste by hand. It’s all so oddly satisfying.
I am totally beat yet again. But there’s nothing nicer than a spotless kitchen, 5 kilos of fresh kimchi in the fridge and the rice cooker playing the “I’m ready” tune.
Thanks again Maangchi!
Your description about kimchi sounds like it was written by a famous food critic! I should remember what you said when I eat my kimchi which will make me think it’s more delicious. : )
Just wanted to say thanks for a great recipe and video/photos! My friend and I made our first kimchi on Saturday and it turned out perfectly. Even only two days later and the container on the countertop has begun fermenting nicely. It’s already tasty! The rest is in the big container in the fridge, and I’ll continue to re-fill the countertop stuff as needed ;-)
This is my first time using one of your recipes and everything went so well. The comments section provided a lot of help, too. For instance, we didn’t want to wait a week for the squid, so we substituted fresh raw oysters, as you suggested. Fantastic! Spicy, fishy, tangy: perfect!
Can’t wait to try the next recipe. And I camp all the time so I’ll be making that mackeral/kimchi stew very soon.
Thank you for sharing your kimchi making story. You and your friends made the kimchi together and waiting for it to ferment. I feel your passion through what you are saying. Congratulations!
Hello Maangchi ,
First ,My english not very well hope you can understand what i say .
Thank you for your recipe . I`m first time to make this kimchi ,I `ve some questions hope you can reply THANK YOU .
I `ve finished 2 box kimchi yesterday night .1 box i stay in the room temperature, after around 6 hours and put it into the refrigerator , and the other box i put it in the refrigerator when i finished . But 2 box have too much liquids ,Is that correct ? Thank You Very Much.
Hi Maangchi,
Thank u for the recipe! I’ve tried to make kimchi using your recipe but I did not put squid. I was wondering why my kimchi become so watery after one overnight?? Is there anything wrong? Do I need to throw the watery sauce away??
Hope to hear from your reply soon.
Hi Maangchi, and everyone,
I’ve finished making my 1st batch (well, 1st half batch to be precise :D )
This what happened after 3 days :
I put large container in the refrigerator, and it just slightly sour, bearly not. I wonder will it getting more sour along the way?
The small container, however, is put outside at room temperature, and become extremely sour to eat as side dish. I don’t remember to have that sour kimchi as side dish at restaurant.
I think I have to adjust the timing in and out of refrigerator?
yes, you are living in a warm country, so the kimchi will ferment faster. If you put your kimchi into the fridge right after making, it usually takes 10 days to 2 weeks to start fermenting. Please check this out. https://www.maangchi.com/talk/topic/kimchi-fermentation
HI Maangchi, is it okay add shiitake mushroom?
Hi Maangchi,
I’m half korean and LOVE fresh kimchi. My mom doesnt make it often enough for me so I finally decided to start making my own korean food. I loved your recipe. However, I didnt pay attention to the batch size.. I only bought a head of cabbage but made the entire batch of paste. Of course, I didnt use the entire batch of paste to coat my cabbage. However, now I have a jar of paste left.
How long is the paste good for? Do I just need to get more cabbage now and make rest or can I store it in the frig for a while?
Thanks.
No problem! Freeze the leftover kimchi paste and thaw it out when you make your next batch of kimchi.
just made this with fermented shrimp paste!! and i substituted hot pepper flakes (didnt went to the korean supermarket at all to grab them) for hot chilli powder and cayenne pepper (extra hot). because i had used 2.2kg of cabbage…. so everything was halved for me but the chilli amount, even though I had halved it but because of the extra spiciness of the ceyanne pepper ….. it became hot! hahaha… I cant wait to eat them and … i am really eager to use them for kimchi soup with tofu and rice!!!! thanks maangchi for all your recipes!
i would like to send you the picture of my kimchi but am wondering how do i do that? :D
I’d like to taste your kimchi to find how spicy it is. : ) You can upload your photo here: https://www.maangchi.com/photos
you know what maangchi… I think you may like it.. the level of spiciness I mean.. hahaha…..
ok, you uploaded the kimchi photo! It looks juicy and delicious! https://www.maangchi.com/photo/kimchi-36
Dear Maangchi! Today I made my first (and definetly not last) kimchi! Thank you so much! Few years ago I saw some documentary about Korea and there I saw Kimchi. I was very curious about it and now that I found your recipe I decided to try it. Unfortunately I never had a chance to try the original kimchi made by some Korean cook. I made mine from half the dose. It came out so delicious! I cannot stop “tasting” it so I hope there will be some rest to ferment actually LOL My advice for everyone who is still hesitating would be: Do not be afraid! Use all the ingredients. Do not be afraid of using the squid or fish sauce. All the tastes together match just perfect! If you cannot get all the ingredients, replace them with something similar. I could not get the special pepper flakes and rice flour. So I bought the chilli flakes and put smaller amount plus sweet red pepper powder for the colour. Replacing the rice flour was very easy in fact – I bought the rice porridge for babies, which is actually 99% rice flour! Maangchi, THANK YOU VERY MUCH. Thanks to you I tried something new and cannot wait to try more of Korean recipes! Sarka, Czech Republic
Hi Sarka,
You must be an adventurous eater! Your kimchi made with the mixture of chili flakes and sweet red pepper powder sounds good to me! Thank you for sharing your kimchi story!
Hello Maangchi!
Your website is really helpful for a starter/ beginner like me!
I’m an English teacher to Korean students and they introduced me to Korean food.
I just started to have this interest in cooking especially korean dishes.
I first tried yukgejang by following your recipe… next was kimchi jeon…
and just last Sunday, I made kimchi since I and my friends are big fans of Korean dishes.
The kimchi was great! all of them loved it! I was like in heaven when I tried my very own kimchi… I was speechless! (sorry for exaggerating a bit, but I am just so excited and happy)
Thank you so much for wonderful recipes!
Love lots,
tinabanana
Hi tinabanana,
I’m very happy to hear that your Korean cooking is going well. It’s great for you to learn Korean food while you are working in Korea. Good luck with learning more! : )
Hi Maang Chi!
I’ve made the kimchi using your recipe and it’s been already a week but it hasn’t fermented yet, in fact it is more sweet than sour… I didn’t put the whole cup of salt but only half of it in the cabbage. Perhaps is that the reason why? Thanks in advance!!
Hi blablablo6,
I would suspect the fermentation temperature rather than salt content. At what temperature did your kimchi ferment? It must be warm enough or the kimchi will ferment slowly or not at all. I usually leave mine out on the kitchen counter (65 to 72°F this time of year) and it is fermenting vigorously in 2 to 3 days. In fact the last batch of kkakdugi I made almost blew the lid off the jar I was fermenting it in after 2 days at room temperature. I hope this helps!
Dave
Hi Dave,
I did like Maangchi and put the kimchi on the fridge directly. Should I take it out now and let it ferment in 2 days or should i just wait a little bit longer then? Thanks in advance!!!
Hi blablablo6,
I would suggest taking a portion out and putting it in a smaller container and letting it ferment for 2 or 3 days. Check it once a day until it starts to smell or you can see bubbles. Then if you want you can put it back in the fridge to slow it back down.
In my case I happen to like strong kimchi so I leave my entire batch out and when I’m happy with it I put it in my kimchi fridge. I see in the end of Maangchi’s post she “usually put all my kimchi in the fridge except for a little bit in a small container. I like fresh kimchi, so this way the kimchi in the fridge ferments slowly and stays fresh, while the smaller container ferments faster and gets sour”.
I hope this helps.
Cheers,
Dave
Hi Dave,
Thank you so much for your detailed advice, i would definitely do that! Thanks again!
You’re very welcome! I hope your kimchi turns out delicious! There’s nothing like it!
– Dave
Hi Maangchi,
When you make you make the sauce do you need to add fish sauce or no?
Fish sauce is one of the most important ingredients in my kimchi but I see many of my vegetarian readers make kimchi without using fish sauce. If you don’t use fish sauce, add more salt or soy sauce.
Hi
I love making kimchi but in the last year or so haven’t seen napa cabbage with lots of green leaves. The ones in the stores have some darker green leaves on the outside but are mostly pale/white and often the cabbage is more stalk than leaves. Maybe it’s a seasonal thing and I haven’t noticed! In the UK this cabbage is called ‘Chinese cabbage’ – is there a good substitute for it? I don’t enjoy kimchi that is mainly stalk!
Thank you
Do I have to make kimchi with squids and is it ok if i use chinese soya instead?
yes, squid is optional. Without squid, your kimchi will turn out delicious.
I have been a fan of kimchi for decades. I have always wanted to learn to make it but was under the mistaken impression it was too hard. The video and webpage are so awesome. I was able to find the exact ingredients you displayed. Your instructions, both written and demonstrated, were perfect. The recipe produced the best kimchi I have ever had. Great job! Thank you so much!!
너무 맛있겠네요~
제가 다음 주말에 꼭 만들어 볼게요!
omg Maangchi!!! I made this kimchi a while ago and I’m eating it fresh now! It tastes super good on rice, sprinkled with sesame seeds and a little bit of sesame oil!!! THANK YOU SO MUCH! I still can’t believe I made it with my own hands! So excited to have my korean friends try it as ask what they think!!!
Chawisssse,
I always reserve some for my Korean friends as well. So far the results have been good…and that’s saying something since their family has a really good Korean restaurant with delicious kimchi! ^^
Dave
Hi, i want to make so i am asking, if i add just a bit of the spicyness, because i don’t like so much of spicy food, but have tasted the real kimchi here in Finland, we one KoreanHouse Reutaurant and foods are good, the kimchi is too spicy fot me, is it a kimchi if i add like one teespoon or half..?
I also can’t take much spiciness, and I couldn’t find the Korean pepper flakes, so I added a tablespoon of chili powder and a teaspoon of paprika to my first kimchi. All mixed up it’s hardly spicy at all! In fact, it lacked “zing”, so I’ll add a fresh red chili next time and blend it with the ginger and garlic. I think it’s fine for you to play safe and just add a teaspoon. You will be able to adjust the taste by adding a little more chili after you’ve finished.
HI Mangchi !
This is my 2nd try with Kimchi and I failed again lol
first time, it was too salted and didn’t use the right ingredients…(paste instead of powder)
2nd time, too much water, it wasn’t salted enough…
as for the rice flour, can I use something else instead?
for the oyster, in france, we don’t find it except buying the oyster by dozen.
and squid, depends on the fishermen
any advices? I want to become a kimchi queen !
thank youuuuuu
yes, you will be able to become a kimchi queen someday! : )
You can replace rice flour with plain flour (all purpose flour), too. And your kimchi will turn out delicious without oysters or squid. If you want to add oysters or squid, follow the recipe tightly.