Hi everybody! I’m introducing “mak-kimchi” to you today! It’s made with napa cabbage (baechu in Korean), pre-cut into bite size pieces, so you can serve it without cutting. This way of making kimchi is really time saving compared to making whole cabbage kimchi. But the taste is exactly the same as whole cabbage kimchi because the ingredients are the same! So I am translating “mak-kimchi” into “easy kimchi.” I hope this recipe makes your life easier! : )
Since I posted my whole cabbage kimchi recipe in June 2007, so many people have surprised me with their kimchi related stories and questions. A lot of my readers make their own kimchi on a regular basis and they email me the photos of their delicious kimchi! Some people modify the recipe to their taste and some people add more ingredients to invent their own kimchi!
For example, Julie made vegan kimchi. She skipped fish sauce and used a little soy sauce and salt instead. Smart! Isn’t it? Some people like Reinier, James, Sylvia, Clyde, Sara make kimchi on a regular basis. They say, “oh, my kimchi runs out, I will make it this weekend.” If any of you reading this might want to be included the list of people who make kimchi on a regular basis, please email me. I will include your names here. : )
I’m surprised to see all these mouth-watering looking kimchi photos!
But as you know, the kimchi recipe was not using exact measurements. You remember? I said, “use 2 medium napa cabbage and 2 radishes.” The size of cabbage is actually huge by American standards! ; ) And the amount of kimchi paste you need to make is for both cabbage kimchi and radish kimchi. Some people only want to make only cabbage kimchi. They sometimes ask me, “Maangchi, can you tell me how much salt do I have to use for only 1 napa cabbage?”
How can I know?
I didn’t measure when I filmed the first video recipe years ago. : ) Anyway, whenever I was asked the similar questions, I felt kind of bad and a little bit guilty and I always thought I should post a more accurate kimchi recipe.
Here you go! : )
So this recipe will be for a total beginner. Just follow the recipe step by step. This recipe is mine that I have been using for my kimchi for decades and popular among even my Korean friends.
If you want to use whole cabbage kimchi, you can check my whole cabbage kimchi recipe and this easy kimchi recipe, then you will figure out what to do. Only difference is how to handle cabbage: cutting , salting, and how to put or mix the kimchi paste with the cabbage!
Did you see how many questions and answers were made for my whole cabbage kimchi? So far 831 comments! These questions are the most frequently asked, so I’m letting you know this.
FAQ
Q: Maangchi, do I have to make porridge to make kimchi? If I don’t want to use porridge, what shall I do?
A: No, you don’t have to. Some people don’t use porridge, but I always make porridge to make good kimchi paste. Porridge helps hot pepper flakes, fish sauce, garlic, ginger and all spices mix together. Otherwise, the kimchi paste will be too thick to put it between cabbage leaves easily. So you can use sweet pear juice instead of making porridge if you want. I sometimes use pear to make kimchi paste, too.
Q: Why do you give a shower to the cabbage before salting? : )
A: If you sprinkle salt on cabbage directly without pre-soaking in water, the salting process will take too long: this is “osmotic pressure.”
Q: Maangchi, kimchi never goes bad? How come there is some white stuff on the top of my kimchi?
A: If you keep your kimchi properly, it won’t go bad months and months. Don’t forget to press down the top of kimchi in the container with a spoon whenever you take some. It will prevent your kimchi from being exposed to air. If you see the top of your kimchi already has white stuff (mold), remove the top layer of the kimchi and you still can eat the rest of the kimchi.
Q: Maangchi, you used squid this time! Last time your kimchi was made with raw oysters! My other Korean friends never use oysters or squid.
A: Kimchi recipes vary from region to region, so some ingredients will be different. You can follow a few different recipes and choose the best recipe that suits your taste.
Q: I’m interested in adding raw oysters or squid in my Kimchi, but afraid that it might go bad so that I may have a stomachache.
A: You should use very fresh oysters or fresh frozen product, then it will ferment along with your kimchi.
Q: Ok, Maangchi, can you tell me how to make the salty, fermented squid for kimchi?
A: Choose about 300 grams (⅔ pound) of very fresh squid. Then:
- Remove the guts and backbone and rinse it.
- Add 3 tbs kosher salt and mix it with a spoon.
- Put it in a container or glass jar and keep it in the refrigerator for a week.
- Rinse the squid thoroughly until not slippery and drain it (you can skin it if you want).
- Dry the squid with paper towel or cotton and chop it up.
- Add it to your kimchi paste!
I answer many other frequently asked questions about making kimchi in this video.
Ingredients
- 10 pounds baechu (napa cabbage)
- 1 cup kosher salt
- ½ cup sweet rice flour
- ¼ cup sugar
- water
- 1 cup of crushed garlic
- 1 to 2 tbs ginger, minced
- 1 cup onion, minced
- 1 cup fish sauce
- salty, fermented squid (see FAQ, above)
- 2½ cups Korean hot pepper flakes (gochugaru) (to taste)
- 2 cups leek, chopped
- 10 green onions (diagonally sliced)
- ¼ cup of carrot, julienned
- 2 cups Korean radish, julienned
Directions
Prepare the cabbage
- Trim the discolored outer leaves of the napa cabbage.
- Cut the cabbage lengthwise into quarters and remove the cores. Chop it up into bite size pieces.
- Soak the pieces of cabbage in cold water and put the soaked cabbage into a large basin. Sprinkle salt.
- Every 30 minutes, turn the cabbage over to salt evenly (total salting time will be 1½ hours).
- 1½ 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.
- Cool it down.
Make kimchi paste
- Place the cold 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!
- Wash and drain the salty squid. Chop it up and add it to the kimchi paste.
*tip: how to prepare salty squid is posted on the FAQ above!
- Add green onions, chopped leek, Korean radish, and carrot.
- Mix all ingredients well and your kimchi paste is done.
Action! Mix the cabbage with the kimchi paste!
- Put the kimchi paste in a large basin and add all the cabbage. Mix it by hand.
*tip: If your basin is not large enough to mix all the ingredients at once, do it bit by bit.
- Put the kimchi into an air-tight sealed plastic container or glass jar.
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 things like kimchi jjigae where sour kimchi is better. 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!
How do you know it’s fermented or not?
One or 2 days after, open the lid of the Kimchi container. You may see some bubbles with lots of liquids, or maybe sour smells. That means it’s already being fermented.
Maangchi's Amazon picks for this recipe
It's always best to buy Korean items at your local Korean grocery store, but I know that's not always possible so I chose these products on Amazon that are good quality. See more about how these items were chosen.
Thank for for this clear recipe and detailed tutorial! It gave me the confidence to try kimchi for the first time. I used vegetables from my garden- carrots, onion, garlic and savoy cabbage. It is very similar to Napa, but with a slightly denser or tougher texture. I just tasted a piece after mixing everything together and the cabbage seems a bit too tough. If I allow the kimchi to ferment on the counter for a day or two will that help it soften? Thank you for your advice.
yes, when the kimchi ferments, it will soften a little. “I used vegetables from my garden- carrots, onion, garlic and savoy cabbage.” The kimchi should be delicious and precious!
Hi Maangchi,
I had some frozen oysters that I put in the fridge and forgot about for 4 days. I used them in a kimchi hoping the fermentation would make them safe to eat. They are still fermenting on my counter now after 3 days. Do you have any experience with this? Would you still eat it?
Let me guess – the smell is really pungent in a very bad way.
Discard it immediately – and don’t touch the contents with your bare hands! Put it in a plastic bag, seal that and put it in another bag, likewise.
Rotten stuff doesn’t repair itself magically by fermentation! If you eat that batch, you most certainly will get food poisoning.
I don’t throw away food light-heartedly, but that one … better save than sorry.
Bye, Sanne.
I love kimchi, my mom used to make 20 quarts of it at a time from mix. I was wondering I grow mushrooms, would they be a good ingredient for kimchi? I am looking for a way to preserve them, besides drying
Hello Maangchi. What if we don’t have korean radish in our area?what would be the substitute?
In her cookbook (and probably elsewhere, I don’t recall), she mentions the option of using daikon radish (which should be available at most supermarkets), so I’d try that, if you can’t find Korean radish. That’s what I plan on using, as I have not found Korean radish, either. If you haven’t gotten her new cookbook yet, do purchase it. It’s really helpful. Good luck! :-)
Hi Maangchi! Greetings from Poland! :)
I’ve just made my first kimchi! As you can see, after 2hours I have a big jar of kimchi, his smaller little broher and some leftover, that I’m going to eat right away :D
Your recipe is so easy, and the result? Oh my! So delicious! Can’t wait to try more of your recipes! :D
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Nestil, I had to comment since you are in Poland. I am of Polish heritage and also ferment cabbage (saurkraut.) I don’t like it as much as kimchi, but fermented vegetables are all pretty good for you. I remember my grandfather would have a mysterious crock in the corner of the kitchen counter with a board and a big rock on top of it. “Don’t touch!” I was told. I assume that in the old days of my grandparents, they didn’t have refrigeration in the country so fermenting vegetables was their only way to preserve them for the cold season.
Actually even now we are fermenting saurkraut without using the refrigerator! :D In my familly we also use crocks and we keep them in the basement – when you use enough white cabbage for the hole winter, then the refigerator is to small to keep it there, and the basement gives you the right temperature.
I made a batch again yesterday, but was using my cell phone to follow your recipe, so because of data limitations I didn’t watch the video. I added one cup of MINCED garlic! Too much! Phew is it garlicky! I noticed the video shows one cup of whole cloves. Also, I didn’t have onions or leeks to add so just left them out. (My green onions were pretty big, though.) I’ve been making your kimchi for years but was doing too many things at once yesterday and messed up a bit. I will be smelling “real good” for the next few weeks, Maangchi! ;)
I think your kimchi will be ok once it ferments.
Some people make their kimchi with tons of garlic, that’s the way they like it! And it turns out ok.
“I will be smelling “real good” for the next few weeks,” yes, I agree, at least no vampires will attack you! :)
Hello,
I had try your recipe *before pregnant*and it’s really delicious ;) now I just wondering is it ok for pregnant women to eat kimchi, since that is really lag information out there. Is really hard for me to stand for the life without kimchi.
Your reply is much more appreciate :)
Thank you
yes, of course you can eat kimchi any time you want.
Hi Maangchi,
thank you for your recipe!
I’ve tried your kimchi recipe. and it was very delicious. but at the second time, i don’t know if it was because the hot paper flake is too much (since i like very spicy) or the ginger is too much but at the end of the taste a little bit bitter. can you give me some advice?
It will taste better once it ferments.
hello from Egypt
miss manngchi i really love you an your recipes you ar the one how encouraged to cook the korean food ^-^ i have a question i wanna make kimchi but this ingrediants too much for me i wanna make a small amount so could u please help me, ho much i use ???
Great Recipe! I made it a few years ago but this time I want to try with squid. I have time this weekend but I don’t have the squid ready yet. Would it be possible to make everything this weekend and put it in the fridge and add the squid later!?
Secondly, if I make half a batch can I cut everything in half and be successful?
Thank you!
Maangchi – your Easy Kimchi recipe is so fast and delicious! It was a life saver today!! Thank you!!! :-)
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yay! Your kimchi looks terrific! Gorgeous step by step photos!
I make this every two weeks now. My daughter loves it and I have made over 10 batches. The only change I did was to up the red peppers to 3 cups because we love spicy food.
Hi maangchi! I am wondering if I can use gochujang instead of gochugaru. Because I can’t seem to find gochugaru in my city.
Hello Maangchi,
I absolutely love your easy Kimchi recipe. I had made this several times already. However, the last time I made it, the Kimchi turned bad (sour taste) within a month. I’ve never had that issue before where I can still eat them after 2 months. Can you tell me what could cause that? Thank you!
Maybe your kimchi was too bland? I would add more salt.
Hi there Maangchi,
I am looking forward to making my own kimchi with this recipe! I have a question though, since I still have to buy a container, what is the volume of the airtight-container you used?
btw, I used your recipe for kimchi fried rice with bought kimchi and it was delicious! Can’t wait to try it out with my homemade one!
Thanks a lot!
I don’t have hot pepper flakes, but I have gochujang, gochujang can substitute
hot pepper flakes?
Hello Maangchi–
I would sure appreciate advice for a newbie. I’m making mak kimchi after some experiments with “instant’/”emergency” recipes. I am using your recipe after reading a lot of them on the internet, though without the rice porridge so far. Overnight, some liquid has accumulated at the bottom of my jars. Should the liquid stay or be drained off? I noticed that pianistadejazz had the same question.
I read some recipes that said kimchi had to be submerged in brine all the time, while others are fairly “dry.” What to do…?
Thank you so much for your recipes and videos!
Not all kimchi has lots of brine. Maybe you don’t have much water because the cabbage has thin leaves? If the kimchi turns out too dry, turn it over a couple of times by hand or a large spoon and press down the top of the kimchi. The kimchi will get juicy. Don’t let the top of the kimchi dry.
Sra. Maangchi, mucho gusto muy buena su página.
Tengo unas dudas, soy de Chile (Latino América) y en mi ciudad no venden “harina de arroz dulce” que otros ingredientes puedo utilizar para poder hacer ese tipo de papilla?
me encanto la receta y quiero hacerla lo mas luego posible.
Thanks you!!!!
?quizás puedes hacer con almidón de maíz? parece DELICIOSO, eh!?
I’ve just made this again for the second time with a minor tweak. I added about 1/2 cup of crushed red pepper to the porridge for an additional ‘kick of heat’. The first batch, while delicious, was not spicy enough for my taste. My friends that I shared with all loved it, many never having had this before, so hopefully a few Kimchi converts were made. My only concern, and not really a concern, is mine seems fairly ‘dry’ compared to commercial kimchi. Can any liquid be added to moisten it up some? Many thanks for this great recipe…it’s my ‘go to’ for a kimchi fix
Maangchi Unni,
I’ve tried this recipe and it tastes fabulous and authentic. But for some reason my baechu looks and taste like cooked baechu… It doesn’t have that crispy texture… What am I doing wrong? Please help :) Jeana
Just finished making this recipe and used pear juice (actually it was one of those trendy health drinks with pear, pineapple, celery, kale, and some other stuff) instead of the sweet porridge and what I did to thicken it up that I didn’t read anyone else having done was add some cornstarch slurry and cook it to a gravy like consistency.
If one wants to get creative/pragmatic they could add just about any juice for the base and then thicken it up with some corn starch.
Great recipe and great site!
Hello Maangchi! Thank you for creating such a wonderful site with so much information, great recipes and funny, helpful and straightforward video tutorials. You rock. :) I have been trying to find out this for months and I just cannot find the answer anywhere, so I hope you can help; most kimchi recipes, including yours, state that one has to soak, salt and rinse the cabbage beforehand. However, I find it much easier to just salt all veggies, starting with the cabbage, with the amount of salt I usually use per kg of veggies, and then mix with the kimchi paste. So many state tha one HAS TO soak, salt and rinse, but no one says WHY, other than it helps wilt the cabbage. Is there any other reason(s), and is it REALLY necessary? It seems like a lot of extra work, and waste of salt. :) I have made my kimchi like I described, and it tastes wonderful (who cannot help but love freshly made kimchi…). I opened a jar from early October today, and although a bit soggy, it still tastes great. :) Hope you have time to answer my q. Thanks again for being such a fantastic resource, and warm regards from Norway.
Good question! : ) The kimchi skipped salting process is kind of salad style called geotjori. To make good kimchi, the cabbage has to be salted first. Otherwise, it will easily go soggy and too watery. Salt will draw some moisture out of cabbage so that the kimchi won’t be too watery. Besides salted cabbage will keep any harmful bacteria from growing.
Thank you for replying so quickly Maangchi! :) I agree on the cabbage becoming a bit soggy and watery. The jar I mentioned above was in a 1l Fido jar and I drained off 5 dl of kimchi juice before stuffing into a new jar. Without all the juice the flavor is deep and delicious, and surprisingly not too sour or overripe. Had some kimchi hot dog just now, oooohhhh so good! :) With regards to the bacteria I believe that this is taken care of since I add enough salt into the batch anyway. I might try the traditional approach next time and see if there is a noticeable difference. I’ll let you know. In the meantime keep up the great job with your blog. :)
It’s really fantastic. I will definitely follow your recipe to make Kimchi.
Hi Maangchi.
Please tell me if it matters if the squid is left inside the fridge for more than a week.
Is 12 day’s alright?
Also, when I clean the squid and wash it, should I dry it well before salting it and leaving it for a week?
Thanks for your help
Gary
Hi Gary,
“12 day’s alright?” yes, it’s ok.
You don’t have to dry the clean squid. Just drain the water and add salt.
Good luck!
Hi Maangchi,
Love your kimchi recipe a lot. My family did not eat market’s kimchi any more after they ate my kimchi, the one i made from your recipe. Thank you very much Maangchi. Nowadays, my younger sister make it because i just moved to the US for living.
I am living at Houston, Texas now. I wanna make kimchi but it is not easy to choose the ingredient. Please help me tell the difference as below:
1. Salt: there were 3 kinds of salt that i saw in Hmart. One is grain of salt, another is like a foam, and the one is smaller than foam salt.
please let’s me know which one should i buy?
(when i was in Vietnam, i tried to use many kind of salt, it is too salted, and my kimchi is very soft. That is why i am afraid about this)
2. Fish sauce: please let me know what kind of fish sauce should i buy? Because when i used different fish sauce, my kimchi tasted different, too.
Thanks a lot Maangchi. Can not wait fot my kimchi .
Have a great day.
Hana
Hi Hana,
For all my recipes I use this Kosher salt:
https://www.maangchi.com/ingredient/kosher-salt
This is the fish sauce I use in my kimchi and soup. I think it’s the most delicious brand:
https://www.maangchi.com/ingredient/fish-sauce
Hope your kimchi turns out delicious! my fingers are crossed!
Hi Maangchi,
I made this Kimchi and just tasted it again today, day 3 of fermentation and it could use one more day on the counter top until it goes into the fridge. It didn’t stop me from making my now favourite kimchi grilled cheese for breakfast! I loved it. Tangy and spicy without bitterness. It tasted better than the one I bought from Galleria! thank you for that. I have one question: when chopping up the kimchi I find that it stains the cutting board. How can i get out that beautiful red stain?
Thanks for helping me feel confident enough to make yummy kimchi.
Thank you for sharing your successful kimchi making!
“How can i get out that beautiful red stain?” I wash my cutting board with soapy scrubber and rinse it a few times. Then the stain is gone.
Hi, maangchi!! I’ve looked for hot pepper flakes, the korean ones all over the place. The only place I know is 6 hours away.. what other pepper can I use instead of that? I mean… can I use any dried hot pepper and make the powder myself or is it necessary for it to be korean?? Here in mexico we have a lot of different chiles, so Idk.. have you tried the oil chile?? Can I use that for the pepper paste? It looks like this http://boletinmexico.com.mx/wp-content/uploads/2013/06/chile_seco_mexico.jpg
Should I take out all the seeds and blend it myself??? Thank you!!!!! (I tried to come up with a solution, but i just cant seem to find one, im sorry to bother you)
“can I use any dried hot pepper and make the powder myself or is it necessary for it to be korean??”
It’s difficult for me to answer your questions because I have been using Korean hot pepper flakes entire my life. But you are from the country of peppers! You may find good dried peppers. If you find any large, mild, vividly red dried peppers, they will make good hot pepper flakes for Korean cooking. As you see in my kimchi recipe, I use a lot, but it doesn’t taste very spicy.
The pepper you uploaded looks really hot. Korean hot pepper flakes (gochu-garu) are milder. But if you can’t find any Korean grocery store in your are, use the peppers.
I found 3 Korean grocery stores in Mexico on my website, submitted by my readers. https://www.maangchi.com/shopping/mexico
Hi Danymeriqui,
I find that Habanero chilli has the closest flavour… a little bit fruity, even though the colour might not be the same. It’s a good substitute, as far as getting the correct flavour goes. I recommend sun dried, but you can use fresh.
Hi Maangchi,
I made my very first kimchi the other day, following your instructions. I used regular flour instead of rice flour and it worked great. My husband told me that I could also use a broth to make the porridge. He is the kimchi maker in the house (and the Korean), but I ran out of kimchi while he was away so I had to try my hand at it.
My kimchi turned out delicious. I like to eat some with a bit of sesame oil and sesame seeds before it has fermentated.
I love our website, Maangchi. You taught me how to cook. I love Korean food because it’s so tasty, healthy, and because there is a wide variety of delicious dishes that are quick and easy to make.
You made good kimchi without your kimchi maker’s help! : ) I’m glad to hear that! Good luck with your Korean cooking!
Hi Maanchi,
So i can make Kimchi with the mild coarse chilli pepper flake/powder?
thanks from a Newbie in Toronto, Canada!!!!
You can find Korean hot pepper flakes easily in Toronto.
https://www.maangchi.com/ingredient/hot-pepper-flakes
This is a list of Korean grocery stores in Canada. https://www.maangchi.com/shopping/canada
I used this recipe to teach my nephew how to make kimchi. We’ve made it twice so far. He has watched the video several times and is able to recite all the steps when asked. We are sharing with my coworkers and foreign students. BTW, we still make your ojingeojeot every other month. Thank you for all you do.
You are a real expert on making kimchi! I would like to meet you and your nephew someday! : )
Dear Maangchi,
Finally i get it right by using the recipe you shared! thank you soooooo much!
the kimchi taste soooo good..
Muak Muak Muak!!
Wonderful! Congratulations!
Hi, can i know where i can find fish sauce in Malaysia?
Hi Maangchi,
In your FAQ for this recipe, you discuss using “300 grams (2/3 pound) of very fresh squid”. Is that quantity for 10 pounds of cabbage? There are only two of us living here, so I usually make kimchi with 1 head of cabbage at a time. How much squid should I use for that smaller recipe?
Thank you, drbobl
It’s fermented squid and the recipe is for how to ferment squid. You can skip fermented squid in your kimchi. It will still turn out delicious.
I’m sorry Maangchi, I probably didn’t ask the question correctly. I DO want to use fermented squid in my next batch of kimchi, but I’m not sure how much to use for 1 head of cabbage. Is there a “rule of thumb” for portions of squid, oysters, shrimp, etc. for certain quantities of kimchi?
I appreciate the recipe for fermenting the squid and I will use it also.
Thank you again for all your wonderful recipes!
drbobl
I’m also curious about this. I live in a small apartment and I can’t make 10 lbs of kimchi at once. If I could, I’d have a kimchi fridge with hundreds of lbs of kimchi but I’m a poor student and can’t make so much at once.
If I am starting with 2 lbs of cabbage, can I divide everything by 1/5th?
Hi Maangchi,
Been trying your recipes for years now but today I finally tried to make kimichi, Firstly I must say I love the sauce. It’s ssoo good!!! It taste good it smells heavenly, oh man seriously thanks you so much for this recipe. Now I know it’s so easy I wont waste money on ready made any more!!
Took some over too my dads straight after they love it too! The smell alone have them salivating not sure it’s gonna get time to ferment hehe.
Oh also wanted to ask I have some daikon left over as I couldn’t find korean radish can I make radish kimchi with it? You know the cube one you usually get with fry chicken in SK.
KEEP UP THE GOOD WORK!!
Cheers, again for your lovely recipe Maangchi. x
” It taste good it smells heavenly,…” wow, I almost can imagine the smell of your kimchi! : ) Congratulations! “You know the cube one you usually get with fry chicken in SK.” oh, make sweet salty sour sauce with sugar, salt, and vinegar. Then marinate the cubed or diced radish and refrigerate it in an airtight container or glass jar. You can start eating right next day.
You star thanks for the quick reply. will make it now!!!
Hi Maangi,
Thank you for your kimchi recipe. Can you please tell me how to keep kimchi not turning sour too fast. I often made 10 lbs cabbage, and it already sour in 2 weeks. I dont like sour kimchi. Thank you, Diem Quynh
yes, that’s normal. Kimchi will ferment in the fridge in 2 weeks. If you like to slow down fermentation, add more salt to your kimchi.
Hi Maangchi!!!
I made this mak kimchi before and it was delicious but too much for my small family. So I cut the portions in half my second time but it seems that it didn’t have enough paste. It has already been a month since I made it. If I make more paste and add it, will that help save this batch?
Thanks!
Hai Maangchi….
I would like to ask you about kimchi effect to pregnant woman, can they eat kimchi? my friend is pregnant now, and she really like kimchi but she worried about her baby….really appreciate if you can replied this or anyone can give me the answer too…TQ
No problem, ina78! : )