Hello everybody!
Today I’m going to show you how to make classic, spicy, traditional napa cabbage kimchi called tongbaechu-kimchi, a.k.a. baechu-kimchi or pogi-kimchi. But this dish is so common and iconic among Koreans that we simply call it “kimchi.” When people talk about kimchi, this is the side dish they’re referring to, despite the fact that there are many kinds of kimchi in Korean cuisine, and many made with napa cabbage, too.
Over the years I’ve posted recipes for a few of them, but I’ve never made an in-depth video for making tongbaechu-kimchi! I’ve made a video for mak-kimchi (easy kimchi recipe), which is very similar but is easier because you to chop up the cabbage into bite size pieces first, and I’ve made an ultra simple yangbaechu-kimchi (emergency kimchi). Many years ago I even posted a recipe showing how to make baechu-kimchi with kkakdugi in one batch. But until now, I’ve never posted the most classic and traditional napa cabbage kimchi. (I also have a vegan kimchi version of this recipe, too!)
For me, this kimchi recipe has the traditional flavor I am looking for. It uses the whole cabbage leaf, which makes it more labor-intensive than the other ones on my website, because you’ll need to take time to spread the spicy paste leaf by leaf. It’s more work, but this is the traditional style and if you can make this kind of kimchi well, you can consider yourself good at Korean cooking.
To make this kimchi we need to first soak the cabbage in a salty brine to soften the leaves (some people swear by sea salt but I always use Kosher salt in all my Korean dishes). Then lactobacillus bacteria can do their work and convert sugar into lactic acid, which preserves the cabbage and changes the flavor over time. But you don’t have to wait for the kimchi to ferment before you enjoy it, you can eat it right away and keep eating it as it ferments and eventually goes sour. Then it’s perfect for dishes like kimchi-jjigae and kimchi stir fried rice.
As I mention in the video, my mom used to make kimchi from 200 heads of cabbage! This was kimjang kimchi, made with her friends at the beginning of winter, and meant to last until the spring. 3 to 4 of her friends would come over and help her chop vegetables and most importantly, spread the paste on the leaves. This always needs to be done by hand. They would bring their own rubber gloves, and spend the day talking and laughing, and always had pollock stew or beef radish soup for lunch. They had a lot of fun!
At the end of the day they would take some kimchi home with them, but my mom would get all the rest, which lasted my whole family through the winter. And when my mom’s friends needed to make their winter kimchi, my mom brought her gloves over to their houses and helped them, like they did for her.
In the video I also show you how to ferment it in a traditional onggi. Using an onggi is not mandatory, but for those of you who have one already, this is how you use it! If you don’t have one, just use a BPA-free plastic container, or a glass container.
I answer many other frequently asked questions about kimchi-making in this video.
I hope you enjoy the recipe, and if you love kimchi, I encourage you to make your own kimchi at home. It’s delicious, easy, and a fun thing to do!
Ingredients
Makes about 8 pounds (3.6 kg) of Kimchi
For salting cabbage:
- 6 pounds (about 2.7 kg) napa cabbage
- ½ cup Kosher salt (2.5 ounces: 72 grams)
For making porridge:
- 2 cups water
- 2 tablespoons sweet rice flour (aka glutinous rice flour)
- 2 tablespoons Turbinado sugar (or brown or white sugar)
Vegetables:
- 2 cups Korean radish matchsticks (or daikon radish)
- 1 cup carrot matchsticks
- 7 to 8 green onions (scallions), chopped
- 1 cup chopped Asian chives (buchu), optional (substitute with 3 green onions, chopped)
- 1 cup water dropwort (minari), optional
Seasonings and spices:
- ½ cup garlic cloves (24 garlic cloves), minced
- 2 teaspoon ginger, minced
- 1 medium onion, minced
- ½ cup fish sauce
- ¼ cup fermented salted shrimp (saeujeot) with the salty brine, chopped
- 2 cups red pepper flakes (gochugaru)
Directions
Prepare and salt the cabbage
- If the cabbage cores stick out too much, trim them off with your knife over your cutting board.
- To split a cabbage in half without shredding the densely packed leaves inside, first cut a short slit in the base of the cabbage, enough to get a grip on either half, and then gently pull the halves apart so the cabbage splits open.
- Cut a slit through the core of each half, 2 inches above the stem. You want the cabbage leaves to be loose but still attached to the core.
- Dunk the halves in a large basin of water to get them wet. Sprinkle salt between the leaves by lifting up every leaf and getting salt in there. Use more salt closer to the stems, where the leaves are thicker.
- Let the cabbages rest for 2 hours. Turn over every 30 minutes, so they get well salted. From time to time you can ladle some of the salty water from the bottom of the basin over top of the cabbages if you want to.
- After 2 hours, wash the cabbage halves a few times under cold running water. Giving them a good washing, to remove the salt and any dirt. As you wash, split the halves into quarters along the slits you cut into earlier. Cut off the cores, give them a final rinse, and put them in a strainer over a basin so they can drain well.
While the cabbage is salting for 2 hours, and in between the times you’re turning it over, you can make the porridge:
- Combine the water and the sweet rice flour in a small pot. Mix well with a wooden spoon and let it cook over medium heat for about 10 minutes until it starts to bubble. Add the sugar and cook 1 more minute, stirring. Remove from the heat and let it cool off completely.
- Pour cooled porridge into a large mixing bowl. Add garlic, ginger, onion, fish sauce, fermented salted shrimp, and hot pepper flakes. Mix well with the wooden spoon until the mixture turns into a thin paste.
- Add the radish, carrot, and green onion, plus the Asian chives (or more green onions) and the water dropwort if you’re using them. Mix well.
Make kimchi
- In a large bowl, spread some kimchi paste on each cabbage leaf. When every leaf in a quarter is covered with paste, wrap it around itself into a small packet, and put into your jar, plastic container, or onggi.
- Eat right away, or let it sit for a few days to ferment.
On fermentation
- The kimchi will start fermenting a day or two at room temperature, depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment. Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath. If you’re using a sealed jar with a lid, be sure to open it once a while, let it breathe, and press down on the top of the kimchi.
- Once it starts to fermented, store in the refrigerator to use as needed. This slows down the fermentation process, which will make the kimchi more and more sour as time goes on.
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.
I so enjoy your You Tube videos. It is a pleasure to watch you cook and I’ve learned a lot! A quick question: I made your Tongbaechu-kimchi and I don’t think I had the correct hot pepper flakes. I made my own hot pepper flakes by grinding ground chili flakes. The result was very very hot and I only used 1/2 cup. My question: what brand hot pepper flakes do you use? Are they really flakes (you can see the pepper seeds) because it looks more like a powder on your video. Can’t wait to hear your response so I can obtain the proper ingredient! You are A #1 Tops!! Thank you!
Based on what I know, Korean pepper flakes don’t use the seeds, they’re too spicy!
I’d look on the labels for pepper flakes intended for use with kimchi, that’s what I did. I hope that helps!
Hi maangchi!
Quick question. Yesterday I made some kimchi following your recipe, but I didn’t read the last part about fermenting. I put the kimchi in the fridge right after I finished. I woke up today to check on it but its not fermented. Will that ruin my kimchi? Will it still ferment if I leave out on the counter now?
Hi Jina.x,
Don’t worry.
Usually, it takes more than one day until any Kimchi starts bubbling.
Slowly-fermented Kimchi keeps longer and is really good.
Just take a small batch of your kimchi, put it in a smaller container and keep that outside the fridge until fermented enough. Keep it in the fridge afterwards.
That’s how Maangchi does it, and that’s a really good idea!
Bye, Sanne.
Hi Jina,
As the other member said, don’t worry. All you did was slow the fermentation down. Take it out of the fridge and leave at room temperature and it will resume fermenting as if it was never in the fridge. The cold in the fridge slows the lacto bacteria responsible for fermenting. Once warmed it will pick up where it left off.Leave it out for a day or two, then back to the fridge until consumed.
The disadvantage of doing all of the fermentation in a fridge is the bacteria growth is really slowed down, more so than the fungus (mold) that is also always present. Fermenting only in the fridge will take a very long time — hence the advent of a refrigerator in the first place … to preserve food without spoilage, so it could allow your kimchi to develop mold before it ferments. Once you have fermentation the lacto bacateria creates an environment mold cannot survive in. Lacto bacteria is one of the few bacteria that grows in a salty environment — hence pickling brine.
Hi Huskergirlpdx,
You can buy the red pepper powder on Amazon. Search for ‘Korean red pepper’. Look for one with a picture of kimchi on it. The difference is the grind size. If it has kimchi on the bag it is ground to the size used for kimchi.
I live near a Korean market so I went there and asked a Korean, “do you know which of these red pepper powders I need to make kimchi?” The polite Korean gentleman pointed at a bag and said, “the one with the big picture of kimchi on it.” Yeah, I felt a little dumb.
(*^_^*)
Wow! I really enjoyed watching your lovely video on how to make Kimchi. Beautiful!!!! Thank you so much😸. Oh, it looks so good and healthy too!
Hi Maangchi!
I live in NJ and experience the same seasons as you. When is nappa cabbage in season and when’s the best time of year to make kimchi?
I’m peishan from Singapore. …I would like to ask in singapore where I find korean ingredients store I mean got korean shop in singapore? ?
There are many Korean grocery stores in Singapore. Check this out, please. https://www.maangchi.com/shopping/singapore
I am having difficulty finding an onggi where I live. Do you know of any sources that would ship me a good quality, authentic onggi from South Korea?
Hi Maangchi!
I love your website and recipes! I notice you use kosher salt a lot vs. korean sea salt to salt before fermenting. Is there a reason, or is it preference? I would like to attempt to make the traditional kimchee, but I wanted to check on the salt, as I have the korean sea salt on hand but I also have kosher. :) Thanks!
Check out “my salt story”, please. https://www.maangchi.com/blog/using-salt
Hello Maangchi,
I tried to make kimchi but i did the salting process incorrectly, so now my kimchi taste very bland. Is there a way to increase the salt flavour, or kimchi flavour in general?
Hello Maangchi
I made kimchi with a friend and stay salty. I think we put a lot of fish sauce . When this happens there is any solution to remove salty??
Hey Mily,
The previous time i made kimchi, it was also very salty so i put some normal/plain cabbage leaves (that hasn’t been fermented or salted) with the salty kimchi.
Can i ask, is the kimchi salty before it has been fermented? Because after mine fermented for a few days, the saltiness went away and was eventually replaced by a bit of sourness. That wasjust my experience with the salty kimchi i made.
Anyways, how can i add more flavour into my kimchi because the cabbage taste quite plain and the flavour in general is quite plain. Just has a lot of chilli flavour hahaha.
When the salty kimchi ferments, it will taste better but if you like to fix it, add more radish to the kimchi. Just cut a few radishes into disks and insert them into the salty kimchi. That’s my way to dilute.
Can i add salt now, after the fermentation?
You can add salt anytime if the kimchi turns out too bland for you.
Dear Maangchi..
I followed your suggestion of using the radish disc inserted in the kimchi…crossing my fingers now.. i hope the saltiness does go away … will report to u soon
okay! : )
Hurray to radish disks … my kimchi is not salty anymore now… thanks Maangchi….
Hurray! : )
I made kimchi this week based off of your recipe.
Since I eat vegan, I experimented a bit… I used shiitake mushroom broth instead of fish sauce, and white miso paste instead of fermented shrimp. It’s only been 2 days so the kimchi isn’t fully ripe yet, but early indications are good! Maybe next time I will add some soy sauce to my mushroom broth to make it a bit saltier and tangy? The experiments will continue :)
Thank you for the recipe!
Hello Maanchi, I’m new to the board, but I have been following for a while. My sister in law moved to Canada from Korea over a year ago, and gets homesick for her comfort foods. I live in a big city and have access to the ingredients she loves, so I try to bring as much as I can pack in my suitcase for her so she’ll feel more at home when I visit. Over the holidays we decided to make kimchi, which makes it easier for me, packaged kimchi weighs a lot in the suitcase. She mentioned she likes pear in her kimchi, but at the time we didn’t have any, so we tried apples. It was amazing, and even she said she would use them again. I recommend people try some sliced apple and pear in their recipes, the crunch and sweetness makes the kimchi even more addicting!
Excited to try making Kimchi. What kind and how many apples and pears did you use? sliced thin? I will cut Maanchi’s recipe in half since it is just my husband and I don’t have a lot of storage space.
She told me to look for “Asian pears” but these ones are a bit browner than the common yellow ones I’ve seen. We used one green apple for the recipe, maybe as thick as the radish. It’s a nice pop of flavor for sure!
Hello Maangchi, could you share the recipe for the multigrain rice with green peas recipe you cooked in the pressure cooker? wow I’d love to learn it please, I have made your kimchi a couple of times, it;s the best!! sometimes i just watch your recipes just to feel happy!!! thank God for Korean food. KamsaHamnida!!
Hello: I have been making Kimchi for many years and started using your recipe with porridge when I first saw it some years ago. Best recipe ever. Today I bought a 7 pound Napa Cabbage that was wrapped plastic wrap. When I started salting it I noticed about 85% is yellow. Do you thing I can still use it or buy Napa that has more green leaves???? I know I won’t get an answer in time for this batch, but I will make up my mind by tomorrow after salting as I let my Napa soak for hours and then just rinse to adjust the salt.
alanjesq
HI alanjesq,
Use this batch as usual. No problem at all.
Bye, Sanne.
“I noticed about 85% is yellow.” Yes, you can use the cabbage for kimchi.
Hi, I made this Sunday, missed the part that it was supposed to sit out at room temperature for 2 days & I put it directly into the refrigerator. Anything I can do to fix it?
I am sure Maangchi will respond herself soon, but just to chime in, I would go ahead and take it out of the fridge and let it sit out for a couple days now now. Refrigeration should only have slowed the process a little, not irreparably halted it. Good luck! :)
If you like to ferment your kimchi faster, you can take it out and let it sit until it ferments just as KateSch said. If you like to slow down fermentation, let it sit in the fridge. It will take about 2 weeks to ferment kimchi in the fridge. You can eat the kimchi anytime after you make. Fermented kimchi tastes sour.
Hi Maangchi,
I’ve done numerous batches of kimchi with your recipe wonderfully.
Unfortunately this time I ran out of the salted shrimp and the outcome was less fishy/salty. It’s been 8 days since I made the kimchi. Can I add salted shrimp or fish sauce now?
Yes, you can add it now.
Can I add chilli flakes too?
Hi Maangchi~
I love your recipe and I’ve tried making a Kimchi by myself:)
Actually I’m making the Kimchi for my project and I want to include your recipe into my project. I will have a bibliography and state clearly that the recipe is from this website. So can I use it? Thank you very much!
Yes, you can. Good luck with your project!
Hi Maangchi!! Thank you for your recipes!
I made kimchi for my first time! I used your recipe, but I mixed it with recipe from my friends mum. I add also apple and made porridge from rice not flour. But… I don’t know if my kimchi is good.
After few days in room temperature the top of kimchi was colorless. And there isn’t too much souce… The smell isn’t so bad, I am not sure it is fermented well, but I take it to the fridge already. In taste my kimchi is spicy and sweet in the same time.
Is this okay with this colorless kimchi? or should I do something with it? Thank you for your help! :)
“..the top of kimchi was colorless.” I wouldn’t eat it. It might have gone bad. Remove the top layer of discolored kimchi and eat the rest of kimchi.
Hi Maangchi! Guess what?! I followed your recipe to make my first kimchi dish! I am so excited and filled with anticipation to try the kimchi after a few days of fermentation! But then my kimchi tastes too sour for me. Is there actually a way to reduce the level of sourness?
Hey Maangchi,
I made this Kimchi about a week ago and now it’s starting to smell sour. My whole fridge smells of it. I don’t have a separate kimchi fridge. Could I store it in mason jars if I leave some space at the top?
Hi!
I really love your blog! I haven’t started to cook your recipes because I need to stock up in a local Korean Store. I went to a Korean restaurant for the first time some 5 months ago and now I LOOOVE kimchi. I was very reluctant to make it due to some weird comments in other websites that said that if it was stored in plastic it could release toxins. Your video was very helpful and easy to follow. You asked that in many countries people said that if you can make this complicated dish well you could really cook. In my country it’s Tamales. Thank you for your wonderful blog.
I love Tamales! Good luck with your Korean cooking!
Mangchi!! I feel as if I have made a new friend! :) My husband was adopted from South Korea at six, into a dutch/indo family here in the US. When I married into their family I got all sorts of new cuisine thrown at me! My first taste of Kimchi I hated and now I crave it! Thank you for this excellent video to help beginners like me out! I love to cook and my goal for January is to cook all Korean dinners so I learn a new cuisine (immersion is best!) and hopefully get away from a lot of carbs, more protein! My husband LOVES Kimchi. We recently moved to Southern Indiana, near Lousiville KY, from Los Angeles and are missing all the inexpensive wonderful food there! I decided to make some Kimchi for us and am so glad I did. I didn’t have all the vegetables so mine is more simple but he said it tastes very authentic! I made three cabbages up a few days ago and we have already eaten half! Making the Kimchi kindve became a spiritual experience for me as I thought about all the women across centuries I was connected to in providing for my family while I did it. If you are interested in reading more on that I put an entry up on my blog! http://www.betweendiapersanddreams.blogspot.com. Thanks for bringing some extra light and joy into this world Maangchi. If you are every near Lousiville I would love to have you over for dinner or come to any class you have! I could host a potluck for you! :) Peace to you sister!
Your kimchi looks so tasty! It’s great for you to learn Korean cooking because you have a real taste tester (Warrior Ninja)who was raised with authentic Korean food!
“Thanks for bringing some extra light and joy into this world Maangchi.” Thank you so much for the nice words.
Hi, Maangchi!
I am from Indonesia, and would like to say a million thanks for posting kimchi recipe. It’s been a year I made kimchi on my own. My friends loved my kimchi. and they said it tastes identical with kimchi they ate at Korea. This is an enormous compliment for me!
This time I replaced the pickled shrimp with oyster sauce (I bought one with dried scallop shreds in the sauce), and it still tastes fantastic! This time I also running out of glutinous rice flour, and I replaced with tapioca flour. It works well too!!
Thanks a lot for sharing a lot of Korean food recipes. Your website is wonderful!
Cheers from Indonesia
It sounds like you are the queen of kimchi making! Cheers! : )
Annyeonghasaeyo ..
I’m from Kuwait and I’m studying korean as a third language, I really love korean food but I’ve never tried to make kimchi .. Gamsahapnida for this recipe I’ll try to make it tonight .. Annyeong xx
Good luck with your Korean cooking!
Hi Maangchi!
I would like to make my very first napa cabbage kimchi but in my sourroundings (Grenoble and Lyon cities in France) I couldn’t find fermented salted shrimps. Is this ingredient optional ? May I replace it with shrimp paste ?
Many thanks !!
Valérie
Yes, it’s optional.
hey Maangchi…how many days would you leave the kimchi after making it till it would taste good?
Check this out, please. https://www.maangchi.com/talk/topic/kimchi-fermentation
Hey Maangchi! I made kimchi for the first time a bit over a week ago following your recipe and went on to make 2 more batches afterwards. I’ve been leaving them out for 3 days since it didn’t seem to be fermented enough on the 2nd day (probably due to how big my containers are). The first and 2nd batches tasted amazing, especially the 2nd batch because I followed your recipe exactly. As for my 1st batch (which I made 10 days ago – 3 days room temperature and 7 days in fridge at 45 degrees fahrenheit), I took out the container today and it had this weird scent to it. It isn’t necessarily a foul scent, but I’m worried it has went bad. My 3rd batch, which I made 3 days ago also has a weird scent, though a different scent from the 1st batch. It has this super strong scent when I opened the containers. A scent that made it hard to breathe in. After pressing the kimchi down, the scent subsided. I was wondering whether I let it ferment outside for too long or something. I haven’t tried the 1st and 3rd batches after smelling them. Are they still good to eat? Thanks in advance!
-Merumi
Yes, it’s normal. You can eat it anytime. If you wait a little longer until the kimchi is well fermented, the weird smell will be gone. The stage between fresh kimchi and fermented kimchi sometimes can have some strange smells!
Hi…I was wondering if it’s ok not to use fermented salted shrimp…Thank you
If fermented salted shrimp is not available, skip it. Good luck with making delicious kimchi!
So it won’t change the taste right? Thank you
Anyŏnghaseyo Maangchi,
Im Murali from India. Your cooking style is awesome which makes me as your fan from india. For Kimchi recipe, could you please suggest me an alternate for red pepper flakes. Because in India red pepper flakes availability very less. So instead of red pepper flakes Is there anything alternate can we add to get the same flavor? kindly awaiting for your reply…
kamsahamnida…
Check out ChefKibby’s tip for hot pepper flakes on the forum, please.
https://www.maangchi.com/talk/topic/chili-powder-versus-red-pepper-powder-or-flakes
Hello Maangchi,
Is it OK to leave the fermented shrimp out when making kimchi because I can’t find it in the shops near me😓
Hi Utsuro,
You may use fermented Anchovy fish-sauce (Myeolchi-jeot; Nam-pla) or Kanari fish-sauce instead. Check the saltiness!
Even soy-sauce works.
Those are starters for Kimchi like sour-dough is for bread.
Bye, sanne.
yes, skip fermented shrimp sauce. Your kimchi will still turn out delicious.
Maangchi, HELP! I doubled the recipe and it came out bitter, perhaps I used too much garlic, is there any way to correc that? Also, I put my jar of kimchee in the fridge, should I leave it out? I live in Wisconsin so my kitchen gets pretty cold since it’s winter now. Any advice would help, thank you!!!
Hi MsHmong,
First of all: The rice-porridge has to be thorougly cooked. If that spoils, anything else will.
You are sure you’ve used Napa-cabbage? There is a salad called “Zuckerhut” (sugar-cone) in German. And that’s bitter.
Not really fresh Garlic tends to be bitter, too.
Bitter Napa-cabbage – it happens. If so, salt and water it longer next time to remove the bitterness.
I don’t think that it’s spoiled – sometimes, a little bitter tastes quite good; there’s even Kimchi made from Dandelions!
Maybe it isn’t fermented long enough. Or the carrots are bitter.
Or – and that’s probably it – you cut the onions/garlic/chives beforehand and let them stand a while. When in contact with the air, they get bitter. Use a sharp knife, mix them with a little bit of oil or put them in an air-tight container right away. Or just mix them with the other ingredients asap.
You may add a pinch of sugar before serving.
If anything else fails, use it to make Kimchi-jjigae, Kimchi-bokeumbap, Pindaetteok, … after removing the filling. Heat destroys some of the bitterness. You may also fry it with pork.
Storing outside the fridge: Only small batches. If you need the space, you may store your Kimchi out-doors; it even tolerates freezing over. But storing it around 0 °C is better. You may bury it in your yard …
Good luck, sanne.
I’m sorry to hear that your kimchi tastes bitter but a little bit of bitter taste is ok.
Check your hot pepper flakes. It might have caused the bitter taste in case its quality is not good. Or fish sauce? Check the taste of your fish sauce as it is.
https://www.maangchi.com/talk/topic/first-time-homemade-kimchi-bitter-taste
Is it bad if my kimchi juices begin to separate or can I just shake it up and eat it and it will still be ok?
It’s very normal. As you said, shake it up and eat it. : )
Hello Maangchi!
You’re the cutest person ever! And you’re cooking like a goddess :). I’m in love with this recipe and I love kimchi but… I can’t get fermented shrimps :(, can I replace this with something? I can get dry shrimps or shrimp paste kapi is that ok?
Greetings from Poland ;)!
You can skip the fermented shrimp. If you want, you can use ground dry shrimp or shrimp paste kapi.
Maangchi! Long time no talk!! Say, we have fallen so in love (and addicted) to kimchi, we are going to buy a kimchi refrigerator! They are kind of hard to find in our area so we may have to drive a long way or order with shipping. Maybe you can recommend a good brand/model of smaller, chest size kimchi refrigerator! Take care and thank you for bringing the magic of Korean cooking into our home!
wow, you are getting serious about Korean cooking because you like to buy kimchi refrigerator! I don’t have kimchi refrigerator though. Can you ask my other readers. Leave your question on the forum. You may get a good answer from them. https://www.maangchi.com/talk/forum/general-discussion
Maangchi! I got the kimchi fridge! I posted about it with pics in the forum under general discussion. Now we will always have perfect kimchi available anytime!
Manngchi, my kimchi making is on day 2 now, my porridge is not a paste, very watery. After I arrange my cabbage in a glass bottle, it become very watery even in day2. Is this normal. Will my kimchi turn out to be ok?
yes, it sounds like your kimchi will turn out delicious with lots of brine.
Hi Maangchi, my kimchi has been rested in fridge for 4days already. When can I start using it? How long can it be kept in fridge? I worry it will turn bad!
You can eat your kimchi right after it’s made. Kimchi never goes bad but usually its peak fermentation takes 2 weeks in the fridge. Check this out, please. https://www.maangchi.com/talk/topic/how-long-can-i-keep-kimchi
Hi Maangchi, Thank you so much for the delicious recipes of Kimchi. This is my 1st try. It turn out to be so so delicious. The only different is, mine not look as red as yours.
I just take a piece of kimchi for pancake.
I like it so much. I nearly finish the whole pancake by myself.
I am going to use the kimchi for fried rice tomorrow.
Since i have a batch of kimchi, I guess i am going to eat it everyday with your other kimchi recipe.
Thanks………
Hi Maangchi, really your food recipe are very delicious and mouth watering :) today I am trying to make kimchi through your told recipe :)
Hı Maangchi, Greetings from Turkey… yesterday i made kimchi and İt’s really delicious. Your recipe is really basic and tasty. But my biggest problem is sesame oil…it is very expensive in turkey Unfortunately so which oil can i use for other recipes ?? Thank u ….
Hi Maangchi, I want to know after kimchi fermented, how long it last until its unable to eat? or rotten?
Hi, Maanchi.
Long-time admirer, first time commenter. I’ve been meaning to make homemade kimchi for years now; I saw your original recipe about 4 years ago and it sounded amazing.
So, I went to the market, bought 10 lbs of napa cabbage and everything else (They even had buchu and minari!), and went home to get started. It was a long process, but honestly, I’ve never had better kimchi in my life, and don’t even mind the enormous container of it in my fridge. I’ve been eating it with almost every meal since, and I’m looking forward to making more once this batch is gone!
I really appreciate you sharing your knowledge with us. You make fantastic food.
Hi, my friend!
I’m very happy to hear that you eventually made your own kimchi and it turned out very delicious!
Hi Maangchi! Thank you so much for the recipe and the video. This was the fourth time I have ever made kimchi, each time I’ve used different recipes. I have an allergy to seafood, so I’ve never been able to eat kimchi at a restaurant or made traditionally. It’s been fun to experiment and try different variations all leaving out the shellfish and the fish sauce. Your recipe is unique and taste is the best and my family agrees. We all enjoy it and will be using your recipe from now on.
For anyone else who may have a similar allergy, this recipe tastes great without the fish and shrimp too!
Thanks again. :)
Thank you so much for your nice words. I’m very happy to hear that you love this recipe. Good luck with your Korean cooking!
hi maangchi……
Annagaha-seo…i am new joinee to your club…
I am an Indian , and been very found of the Korean Delicacies and love
the way the Korean recipes are prepared….I saw and loved your recipe of ggriyanchim and kimchi jijigae…..i love it a lot….thanks for your great
contribution to explore the Korean recipes from our home..
would be following up with you always…Thanks