Kimchi is a staple of Korean life and many Koreans include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes. When Koreans make kimchi, they make an effort to make the best kimchi possible and include many regional ingredients.

Today I will show you how to make a traditional-style kimchi with oysters, and we’ll also make radish kimchi (“kkakdugi”) with the same kimchi paste, which saves us from having to make these two kinds of kimchi separately. This is how I make kimchi and kkaktugi, because I need both in my house, but you might be interested in my “easy kimchi” (mak kimchi) recipe if you don’t have a lot of time, or in my kakdugi recipe if you want to make only kakdugi, or make my traditional napa cabbage kimchi recipe by itself if that’s all you need. Also, if you don’t like oysters, you can leave them out.

Many people think you have to wait for kimchi to be fermented before eating, but personally I prefer to eat fresh kimchi, as soon as I make it. And I like to make stew (kimchi-jjigae) out of older kimchi.

Ingredients

Directions

  1. Cut the cabbages in half, and then slit each half through the core, but not through the rest of the leaves.
  2. Soak each piece in cold water and sprinkle salt over the each leaf , and then set it aside for 2 hours.
    *tip: the stems should get more salt than the leaves
  3. Peel 2 kg of Korean radishes and cut them into 1 inch cubes. Do this by cutting them into several disks, and then cutting horizontally, and then vertically. Put them in a big bowl and sprinkle them with ¼ cup of kosher salt. Then set these aside, too.
  4. 2 hours later, turn the pieces of cabbage over so they get salted evenly. Turn the radishes as well.
  5. Another 2 hours later, you will see the cabbage look softer than before, and it should have shrunk.
    *the total salting process will take 4 hours
  6. Rinse the salted cabbage and radish with cold water 3 times.

kimchi_salting

Making Kimchi paste:

Make porridge

  1. Put ½ cup of sweet rice flour and 3 cups of water into a skillet and mix them up. Then cook over medium-high heat, stirring constantly.
  2. When you see some bubbles, pour ¼ cup of sugar into the porridge and stir one more minute. Then cool it down.
  3. Place the cold porridge into a big bowl. Now you will add all your ingredients one by one.
  4. Add  fish sauce, hot pepper flakes, crushed garlic, ginger, and onion
    *tip: it’s much easier to use a food processor.
  5. Add green onions, Asian chives, and radish.
  6. Add  2 cups of frozen oysters, but this is optional. (I found out lots of people can’t eat them.)
  7. Mix all ingredients well.

Are you ready to spread our paste on the leaves and make your kaktugi?

* I recommend you wear rubber gloves so that you don’t irritate your skin.

  1. Spread the kimchi paste onto each leaf of the cabbage, and make a good shape out of the leaves by slightly pressing with both hands.
  2. Put it into an air- tight sealed plastic container or glass jar.
  3. Mix your leftover paste with your radish cubes to make kkakdugi.
    kimchi

You can eat it fresh right after making or wait until it’s fermented. Put the Kimchi container at room temperature for 1 or 2 days and keep it in the refrigerator.

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.

Posted on Thursday, July 12th, 2007. Last updated on June 25, 2023.
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Diamond Crystal Kosher Salt �...

Mochiko Sweet Rice Flour, 16 O...

Mochiko Sweet Rice Flour, 16 O...

1,111 Comments:

  1. Ha
    Posted October 11th, 2009 at 11:55 pm | Reply to this comment or create a profile.

    Hi Maangchi,

    Thank you for the great recipe. I just finished making kimchi at 10pm and tried some of it and it tastes great! I did not have red pepper flakes so I use chili powder instead. Next time I will change it to red pepper flakes to make the perfect kimchi :)

    Btw I couldnt find Korean radish here so I used Canadian red radish instead. It still turns out great! ;)

    Happy Canadian Thanksgiving!

    Ha

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 12th, 2009 at 12:02 am | Reply to this comment or create a profile.

      Ha,
      Congratulation! Happy Thanksgiving! yes, the red radish is good to make kimchi.

  2. Helena3 comments
    Posted October 11th, 2009 at 4:43 pm | Reply to this comment or create a profile.

    I tried your kim chee recipe last night and it turned out so well! I’ve tried to make kim chee before and failed miserably so this is really exciting!! Thanks maangchi! Here is a picture: http://www.flickr.com/photos/25945304@N07/4001737639/

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 12th, 2009 at 12:06 am | Reply to this comment or create a profile.

      awesome! Thank you for sharing the photo of your kimchi with me and my other readers!

  3. Jeannie6 comments
    Posted October 11th, 2009 at 12:21 am | Reply to this comment or create a profile.

    It’s been 80 days since I’ve found your wonderful site. I’ve made my 2nd batch kimchi today and realized that it is all your fault that I’ve gained 10 lbs in 2 month!!!!!! I’ve got to start working out since I can’t seem to stop cooking and eating. Sigh~~~~.. Thanks again for your great recipes!!!!!

  4. mel_lo92 comments
    Posted October 10th, 2009 at 9:04 pm | Reply to this comment or create a profile.

    Hi Maangchi,

    I tried your kimchi recipe for the first time. It’s been 24 hours and when I open the containers I do not see bubbling. I keep the home at 70 degree F. Has the fermentation began? Should I put it out for another day? It does not taste sour to me. What should I do?

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 11th, 2009 at 8:43 am | Reply to this comment or create a profile.

      Don’t worry much about bubbles! : )

      It may take longer. Just wait until it starts fermenting.
      Open the kimchi container and check the smell and taste the juice. If it tastes a little sour, it means your kimchi is fermented.

      Fermentation of Kimchi depends on your room temperature, and the saltiness of your kimchi. If your kimchi is made very salty, it will take longer.

      1. mel_lo92 comments
        Posted October 20th, 2009 at 12:20 pm | Reply to this comment or create a profile.

        Thanks! It turned out great. My hubby loves it.

  5. noonoon2 comments
    Posted October 10th, 2009 at 12:14 am | Reply to this comment or create a profile.

    hello maangchi

    thanks for your wonderful vdo. i love kimchi very much.

    i have some question if i dont have any flour can i make kimchi?

    i have everythings but flour in my house .

    but i want to make immediately. but i alredy made spinach side dish.

    it so good my husband said “you should to learn from maangchi recipie

    a lot”

    thank you for your kind

    sorry for my english not good

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 10th, 2009 at 12:11 pm | Reply to this comment or create a profile.

      You can make without making porridge.

      1. noonoon2 comments
        Posted October 12th, 2009 at 10:13 am | Reply to this comment or create a profile.

        thank you so much

        i will try to make your recipe

  6. Christopher4 comments
    Posted October 8th, 2009 at 7:38 pm | Reply to this comment or create a profile.

    Hi Maangchi!

    I just made kimchi following your recipe and it’s great! Thank you for these clear instructions.

    There’s just one problem. I followed your recipe exactly except for one thing. I used one cup of “myulchi ek jut” for the fish sauce, but then I also added about half a cup of “se woo jut”. (I don’t know why I did this; I should have used just one cup as you said.) Now it’s a bit too salty, but otherwise good. Is there something I can do to reduce the saltiness?

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 9th, 2009 at 9:43 am | Reply to this comment or create a profile.

      Hi,you can fix your salty kimchi.
      Add more radish to the kimchi. Just cut a radish into disks and insert them into the salty kimchi. That’s my way to dilute saltiness.

      1. Christopher4 comments
        Posted October 9th, 2009 at 1:41 pm | Reply to this comment or create a profile.

        Thank you! I’ll try that.

  7. Mr Sushi1 comment
    Posted October 8th, 2009 at 11:32 am | Reply to this comment or create a profile.

    Hey Maangchi, I love kimchi, but every time i’ve made it, for some reason it doesn’t quite turn out like the kimchi in restaurants. Using your fab recipe, i’ve now made it perfect twice already.

    Thanks again

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 8th, 2009 at 12:37 pm | Reply to this comment or create a profile.

      yay! good news! : )

  8. joyce1 comment
    Posted October 8th, 2009 at 6:59 am | Reply to this comment or create a profile.

    hi mangchi,
    i’m in korea and just got a huge tub of kimchi from my jakeun umma this past chuseok weekend. is it okay to freeze kimchi? there’s both kkakddugi and cabbage kimchi… i know that i can freeze kimchi to make jjigae later, but can i thaw the kimchi and eat it without cooking it?
    thanks!
    -joyce

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 8th, 2009 at 8:14 am | Reply to this comment or create a profile.

      No, don’t freeze it. The texture of cabbage and radish will be
      badly changed if you freeze. It will go limp and soggy. You can keep it in the refrigerator for months.

      1. Anonymous
        Posted October 9th, 2009 at 5:58 am | Reply to this comment or create a profile.

        thank you, maangchi.

  9. LisaL19 comments
    Posted October 4th, 2009 at 9:23 pm | Reply to this comment or create a profile.

    I attempted to make this tonight, but totally screwed it up. I looked over the onion and green onion ingredients. And by the time I realized it, it was too late. So now I have a jar of red pepper paste cabbage :P rofl I’m sure the ground up onion will def change the whole consistancy of it. I was wondering why it looked just like gochujang hehe. It tastes good and fresh though.
    I’ll try the recipe again and will def remember everything next time :D

    1. LisaL19 comments
      Posted October 5th, 2009 at 1:38 pm | Reply to this comment or create a profile.

      Okedoke, I found 2/3 of an onion in the fridge and ground it up. Dumped all of the kimchi out and mixed it all up w/ the onion. It’s still REALLY thick and looks nothing like kimchi. Not sure what I did wrong, but I’m gonna try again later and hope for the best heh.

      1. Maangchi New York City joined 8/08 & has 10,893 comments
        Posted October 5th, 2009 at 6:16 pm | Reply to this comment or create a profile.

        no, I think your kimchi will be delicious. If you don’t like thick kimchi paste, use less porridge and hot pepper flakes next time you make your kimchi. When it’s fermented, I am sure it will be ok.

  10. Ivy3 comments
    Posted October 4th, 2009 at 9:06 pm | Reply to this comment or create a profile.

    Hi, Maangchi!!! I made kimchi last week and it works, I use HOT PEPPER FLAKE bought from Korea few months back, it taste so good, just like i ate from Korea restaurant…. thank you very much.. So I made my second kimchi two days back and I hv finish my korea hot pepper flake so I bought from korea grocery shop and accidently i bought hot pepper flake from China, and I taste my kimchi, is not as delicious as previous one…May I know wat is the different between hot pepper flake from korea and china? I thought both hot pepper flakes but i taste so much different…why???

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 5th, 2009 at 6:31 pm | Reply to this comment or create a profile.

      yeah, good quality of hot pepper flakes are very important for kimchi making. I don’t know much about Chinese hot pepper flakes.

  11. Sarah3 comments
    Posted October 3rd, 2009 at 3:57 pm | Reply to this comment or create a profile.

    Hi Maangchi

    I’ve just finish making my kimchi… it smells really good but i accidently add too little sugar… and now my kimchi taste kind of salty… is there anyway i can make it taste normal?

    ps: i’ve already spread the kimchi paste on the cabbage before i found out it’s kind of salty

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 3rd, 2009 at 9:15 pm | Reply to this comment or create a profile.

      If you think your kimchi should be sweeter, collect some kimchi juice into a small bowl by tilting the kimchi container, then add some more sugar and mix it with a spoon, then pour it into the kimchi.

      1. sarah3 comments
        Posted October 3rd, 2009 at 11:13 pm | Reply to this comment or create a profile.

        Thank you! I’ll do that :)

        have a nice day :P

  12. Sarah3 comments
    Posted October 3rd, 2009 at 1:25 am | Reply to this comment or create a profile.

    Hi Maangchi :)

    Thank you for the recipe! I made your cucumber kimchi yesterday and my parents loved it :) they actually asked for double serving haha…

    I’m going to try and make this recipe today. I noticed there’s alot of confusion regarding the hot pepper flakes. I also had the same problem and was worried that my cucumber kimchi would not turn out good. (i used Cayenne pepper powder = it came out too spicy, lucky my parents loves spicy food).

    So i did more research and i found this website:
    http://www.recipezaar.com/library/red-pepper-flakes-507
    It gives the types of substitution suitable if red pepper flakes is not available. :) hope that helps

  13. Elaine5 comments
    Posted October 2nd, 2009 at 1:55 am | Reply to this comment or create a profile.

    Hi Maangchi!
    Thanks for sharing this great recipe and so clearly in steps :)
    I’ve used your recipe and made kimchi 2 days back. I’ve tasted it, and it isn’t salty :( I might have rinsed the cabbage too thoroughly.
    Can I add in salt now?
    I’ll have to cut up the kimchi into bite sizes before adding salt if it’s possible?
    Will hate to let the kimchi go to waste :(

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted October 2nd, 2009 at 9:32 am | Reply to this comment or create a profile.

      Yes, you can add salt now. You don’t have to cut it up.
      I assume that you cut the cabbage into 4 pieces lengthwise. Then sprinkle some salt on top of each piece. (You don’t have to salt between the leaves!) Then press the top down with your hand. 1 day later, open your kimchi container again, and turn it over one more time and press the top down again.

      1. Elaine5 comments
        Posted October 3rd, 2009 at 2:05 am | Reply to this comment or create a profile.

        Thanks Maagchi for the reply :)
        Will do just that now!
        Thanks once again for this great recipe, no more buying from supermarts now :P

  14. ss123
    Posted September 30th, 2009 at 4:20 pm | Reply to this comment or create a profile.

    hi Maangchi!

    can i use perilla leaf for this recipe? like add the perilla leaves together with green onions and chives?

    thank you!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 30th, 2009 at 5:40 pm | Reply to this comment or create a profile.

      Yes, you could use it for perilla leaf, but check my perilla leaf recipe: kimchi and jangajji. https://www.maangchi.com/recipe/kkaennip-kimchi-and-jangajji

  15. meli1 comment
    Posted September 29th, 2009 at 2:31 pm | Reply to this comment or create a profile.

    hi maangchi
    i love your videos! i made the kimchi and radishes but i noticed the cabbage is nt completely submerged in liquid. I already waited 2 days……is it safe to eat? or should i make a new batch and make sure covered with liquid ? thank you!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 29th, 2009 at 4:27 pm | Reply to this comment or create a profile.

      No problem! Yes,it’s safe to eat it anytime. Turn it over to let your all kimchi get wet with kimchi juice, press the top down with your hands or spoon. It will prevent your kimchi from being exposed to air.

  16. Jon5 comments
    Posted September 27th, 2009 at 5:37 pm | Reply to this comment or create a profile.

    Hi Maangchi!

    I was wondering, when you said we can replace the Mochiko powder with regular flour, does that mean we could use all-purpose flour? I can’t seem to find Mochiko, but I have all-purpose flour I use for baking.

    Also would Chinese mustard greens or bok choy be OK to use, following this recipe or would I have to use a different method?

    Thank You!

    Jon

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 27th, 2009 at 10:51 pm | Reply to this comment or create a profile.

      yes, all-purpose flour. Yes, you can use this recipe for mustard green kimchi, but use less garlic and hot pepper flakes.

      1. Jon5 comments
        Posted September 28th, 2009 at 8:12 am | Reply to this comment or create a profile.

        Thank you! I am going to make it this week!

  17. timmy
    Posted September 22nd, 2009 at 8:35 am | Reply to this comment or create a profile.

    hello. my kimchi taste a little bitter. is it ok to eat it?

  18. Tristan
    Posted September 20th, 2009 at 7:50 pm | Reply to this comment or create a profile.

    Ahhh! Sorry Maangchi, i have another question! I didn’t close the lid of my kimchi container last night, i just closed it. Will it ferment ok still? I really hope it’s ok!! Thanks!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 20th, 2009 at 10:10 pm | Reply to this comment or create a profile.

      yes, no problem! It will start fermenting soon.
      And you can add some salt or fish sauce to your kimchi at any time. Good luck!

      1. Tristan
        Posted September 21st, 2009 at 6:17 am | Reply to this comment or create a profile.

        Phew! :) Thank you so much!

  19. Tristan
    Posted September 20th, 2009 at 7:13 pm | Reply to this comment or create a profile.

    Thanks for the recipe!

    I decided to put less fish sauce in but now it’s not very salty! It has already been 1 day and i already put the kimchi in the fridge, is it still possible to add a bit more salt at this stage?

  20. PQ1 comment
    Posted September 20th, 2009 at 8:41 am | Reply to this comment or create a profile.

    Hi Maangchi,
    I tried making my own kimchi today and it was not too bad, maybe too salty. What should i do with it?
    And I’m living in Singapore now, so the weather is very humid. I am planning to leave my fresh kimchi at room temperature just for 2 hours before putting into the fridge. What’s your view?
    Thanks!

    1. Anonymous
      Posted September 20th, 2009 at 12:28 pm | Reply to this comment or create a profile.

      Hi PQ
      I am in Singapore too. I made Kimchi using Maangchi’s recipe and left them out at the kitchen counter over night. No problems with that. Tastes perfect each time. TJ

  21. Kate1 comment
    Posted September 19th, 2009 at 9:42 pm | Reply to this comment or create a profile.

    Hi!
    Thank you so much for the recipe, I made a pretty big batch today and I just tasted some and the flavor is pretty good, but I’m afraid that the paste seems a little thick (or maybe I mixed too much paste with my cabbage)…
    Is that because I ate it right after I made it? or can I add some water or something to make it a little less thick (and salty too)?
    I’m going to wait until tomorrow to try the kkakdugi, but I’m sure its going to be delicious too :D

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 20th, 2009 at 7:31 am | Reply to this comment or create a profile.

      Adding water to kimchi is not a good idea. As you see in the video, I squeeze the cabbage slightly after rinsing it out to remove excessive water. Use less kimchi paste next time you make it. Or add more cabbage to your kimchi before it ferments.

  22. FULYA1 comment
    Posted September 19th, 2009 at 2:44 pm | Reply to this comment or create a profile.

    Thank you! I like to watch you :D I’ll make kimchi someday(when I am in Korea) let me watch more ;)

  23. Jeannie6 comments
    Posted September 18th, 2009 at 9:46 am | Reply to this comment or create a profile.

    Wowsa! Best Kimchi and Kaktoogi I made. Even my mother-in-law was impressed. She suggested to save the salty water for kaktoogi and add to kaktoogi. I am glad I did since your recipe is so tasty, I am licking every drop of the sauce. haha. Your Bulgoki recipe was great as well. Thank you! I am so happy I’ve found you. Could I request your ChongGak Kimchi recipe?? Thank you.

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 20th, 2009 at 7:42 am | Reply to this comment or create a profile.

      Thank you for the update! “I am licking every drop of the sauce” lol, that’s what I’m doing!
      chongak kimchi (ponytail radish kimchi) is in the list of my upcoming video recipes. Thank you!

  24. Thaory
    Posted September 18th, 2009 at 8:01 am | Reply to this comment or create a profile.

    wowww maangchi i finished your kimchi recipe at 1am lol! My brothers were like WHAT ARE YOU DOING ?!?! You like kimchii that muchh??? and i said YEAH! lol. Im so tired now at work. but i cant wait to eat it saturday yummmmm!!!Togay ill go buy beef for bulgogiiii and let it marinate over night yummm!!

    Thank you so much! I would post some pictures but i dont have a camera =(!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 18th, 2009 at 9:28 am | Reply to this comment or create a profile.

      lol, you must have been a little sleepy when you left this message. You say “togay” instead of “today”! : )

      1. thaory
        Posted September 18th, 2009 at 10:14 am | Reply to this comment or create a profile.

        ooops lol! I am a little sleepy!!

  25. Colleen
    Posted September 13th, 2009 at 8:11 pm | Reply to this comment or create a profile.

    I made kimchi about 2 weeks ago, but today when I ate some, it tasted a bit sour than usual.. Does that mean it’s gone bad?

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 13th, 2009 at 8:20 pm | Reply to this comment or create a profile.

      Kimchi never goes bad but it keeps fermenting that will make the taste more sour. Keep it in the refrigerator.

  26. Thaory
    Posted September 13th, 2009 at 5:56 pm | Reply to this comment or create a profile.

    Hi Maangchi!

    I wanted to ask you, i ate kaktugi in a korean restaurent but the lady made it into long thin strips. not in cubes like you did. Is it the same style of kimchi or is it a completely different one. So i can have an idea of the kaktugi taste. Cause i really like kimchi!! but never tried cubes kaktugi.

    Thank youu!!!

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 13th, 2009 at 8:14 pm | Reply to this comment or create a profile.

      oh, it’s a different side dish called “Muwoo saengchae”.
      http://kr.blog.yahoo.com/rail4128/3.html
      It’s like Korean style salads, I will post my recipe someday.

      1. Thaory
        Posted September 14th, 2009 at 7:39 am | Reply to this comment or create a profile.

        yesss!! thats it! that is sooo good!

        Thank you!

  27. hetty1 comment
    Posted September 11th, 2009 at 11:59 am | Reply to this comment or create a profile.

    hello there. i was watching a korean variety show (Family Outing) and the people used some kind of shrimp paste in there kimchi. does that make the kimchi more flavorful? I heard you can use anchovy paste for kimchi making as well.

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 11th, 2009 at 12:28 pm | Reply to this comment or create a profile.

      yes, you could use saewoojeot (salty fermented shrimp) in your kimchi paste. It depends on your taste.
      https://www.maangchi.com/ingredients/salted-shrimp

  28. jace
    Posted September 11th, 2009 at 9:49 am | Reply to this comment or create a profile.

    Can i put it into the refrigerator to ferment after i put the paste on the cabbage. Cause my room temperature is like 30 degree.C

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 11th, 2009 at 12:26 pm | Reply to this comment or create a profile.

      oh, I see! Actually you don’t have to ferment kimchi if you like fresh kimchi. Once you make your kimchi, you can keep it in the refrigerator.

  29. LisaL19 comments
    Posted September 10th, 2009 at 11:57 pm | Reply to this comment or create a profile.

    I am totally going to try out your kimchi recipe :D I’ll omit the oysters, but everything else sounds amazing. I can just smell it now heh
    Love fresh kimchi.

    I do have a question. Why don’t you cut your cabbage up in to smaller sizes? Does cutting it up make it ferment quicker?

  30. Cheryl2 comments
    Posted September 9th, 2009 at 11:53 am | Reply to this comment or create a profile.

    I’m finally making kimchi today, and I can’t wait to see how it turns out! The video is so helpful! Thank you!!

    1. Cheryl2 comments
      Posted September 9th, 2009 at 3:20 pm | Reply to this comment or create a profile.

      It’s delicious! Thank you so much for a wonderful recipe! I only used one cabbage and one radish today, so I have lots of paste left, and am going to make more tomorrow!

      1. Maangchi New York City joined 8/08 & has 10,893 comments
        Posted September 9th, 2009 at 9:19 pm | Reply to this comment or create a profile.

        Thank you for your update! You can keep the leftover paste in the freezer if you don’t make your kimchi right next day.

  31. Thaory12 comments
    Posted September 9th, 2009 at 11:31 am | Reply to this comment or create a profile.

    Hi maangchi!

    I wanted to ask you. I made some kimchi in may and at first me and my family ate it a lot then we kinda… forgot it in the fridge lol. I think theres like half of a cabbage left. I started to crave it again. but im scared because how do we know when its expired ?? or it never does??

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 9th, 2009 at 9:22 pm | Reply to this comment or create a profile.

      oh, is it too sour? Or does it have white stuff on top? If not, it will be ok to eat. Don’t worry. Kimchi doesn’t have expiration date. It keeps fermenting.

      1. Thaory12 comments
        Posted September 10th, 2009 at 9:35 am | Reply to this comment or create a profile.

        Oh, Ok thanks! I’ll check this out tonight.

        Oh by the way. It was your recipe that i tried and its awesomeeee. My family and I arent korean, but we looooved it!! ^^

  32. Grok1 comment
    Posted September 8th, 2009 at 9:22 pm | Reply to this comment or create a profile.

    Thank you for the great video!

  33. Shaheen8 comments
    Posted September 7th, 2009 at 4:40 pm | Reply to this comment or create a profile.

    Hi Maangchi,
    I tried this recipe once and it was way too spicy! I used all the measurements and cabbages but no radish, and it was too spicy. Can you tell me how much this makes. Like the quantity, and if I should lessen the amount of chili powder to like 1 cup?

    Thanks

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 9th, 2009 at 9:27 pm | Reply to this comment or create a profile.

      I’m sorry to hear that your kimchi turned out too spicy for you. Use less kimchi paste next time you make it. I did not weigh the cabbage when I filmed this video, so I can’t give you exact measurement. This recipe is for 2 heads of large napa cabbage and 2 medium size radishes. I know I said in the written recipe, the cabbage is medium size! : ) I realize the size of napa cabbage is hu~ge by American standards.

  34. arial_destiny
    Posted September 7th, 2009 at 2:38 pm | Reply to this comment or create a profile.

    Hey! Can any vegetables work for kimchi? I was thinking of using Chinese daikon radish and garlic stems instead of the asian chives and korean radish. Would that work?

  35. 오다운1 comment
    Posted September 5th, 2009 at 9:49 am | Reply to this comment or create a profile.

    고맙습니다. 싱가폴 친구가 김치만드는 법을 알려달라고 했는데,
    막막했는데, 이렇게 친절하게 올라와있는 모습을 보니까 정말 놀라워어요 ㅋㅋㅋ
    감사합니다.`~~~

    1. Maangchi New York City joined 8/08 & has 10,893 comments
      Posted September 5th, 2009 at 10:22 am | Reply to this comment or create a profile.

      Yes, Kimchi is very popular in Singapore these days, thank you for your nice comment!

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