My measuring cup 1 cup is 240 ML. I use American units of measurements in my videos and cookbooks, but my readers are all over the world so I often worry about them because I know they won't be familiar with American measurements. But one of my readers in Paris had a genius idea, which I want to tell everyone about! She bought some American measuring cups online, so now she can make anything!
@@Maangchi thnak you so much. i took a pot i think around 330 ml… so i have more gochu paste, i will buy 1 cabbage more :) i added fermented shrimp i brought from Korea ! Now waiting for bubbles ;-)
Maangchi, just wanted to thank you. My wife had typhoid, was on antibiotics for over a month. It destroyed her gut. Probiotics weren't helping at all. What helped was your kimchi. We had it every day, sometimes several times per day with our meals and it's what helped her recover. Whenever she has tummy problems, we know it's kimchi time! Also, I grew up in Russia, but my grandfather was Korean. He died before I was born, so I'm completely disconnected from that part of my heritage, but your recipes help me feel like I'm reconnecting with my Korean background :) Whenever I eat Korean food from your recipes, I feel happy. Thank you so much!
After being on heavy antibiotics before and after surgery, I used Homeostatic Soil Organisms or HSO. They’re expensive and keep in the fridge. So if you’re ever out of kimchi and need a quick replenishment, get a bottle of those to keep on hand. They’re very expensive but worth every penny.
Try making cheonggukjang (fermented soybean paste) and enjoy its health benefits. The Bacillus subtilis in cheonggukjang is a heat-resistant probiotic that survives through digestion and reaches the intestines, making it excellent for gut health. To make it, simply boil soybeans and ferment them, similar to making yogurt. If making it sounds too time-consuming, you can buy natto, a Japanese fermented soybean food similar to cheonggukjang. You can store it in small portions in the freezer and take one out at a time. Probiotic supplements are less effective because most of the bacteria die in the stomach, unlike those in fermented foods.
2024 again im here.. i watch a few years ago. and i managed to make it back then. and i just came back from s.korea a few days ago. finally one of my dreams come true 😭. i want to make green chilies kimchi. i ate it at korean restaurant. so delicoius... i want to eat again. so i have to make it by myself 😭
Maangchi, I attended a culinary school and today in class we watched your video to learn how to make kimchi! You unknowingly taught an entire class of aspiring chefs! Everybody loved your video too!
This is the best kimchi making method. Some dont blend the onion, garlic and ginger. They just include them like that. I think blending them adds more flavor to the kimchi. I have made a lot of kimchi using this method. Thank you, Maangchi ♥️
I'm a Chef in india. Yesterday I made it for dinner buffet. And In the restaurant there was a group of thai guest. They liked it alot. Thanks .maanghchi.
Hey, what could you substitute for the Korean chilli powder here in India? I was thinking along the lines of Kashmiri red chilly powder but I would like to know the substitution ratio. Hope you could help!
Hi! I would not at all recommend Kashmiri red chilly powder - because gochugaru has its own distinct flavour which works best for kimchi. Just my suggestion! :)
@@Saras700 Kimchi ferments for months, so honestly, as long as you refrigerate it, you can keep it for months depending on how much you make. Also, while Kashmiri chili is not a perfect substitute, I've made kimchi with it and it's not too bad so give it a try if you xant find gochu garu (you might find it on amazon but it might be a bit expensive).
Ive made this for about 6 years based on Maangchi recipe. I actually dont make the flour paste, and I ferment it room temp for 6 weeks. Amazing, thank you.
I tried this recipe last year, and ever since, I've been making kimchi the minute I run out of it! I haven't been able to find napa cabbage where I live yet so I use regular cabbage, but even that tastes really good! I pretty much can't eat without kimchi anymore! thank you so much for teaching us
@@gerald4871 i make it with any cabbage I can buy, it's still good. It's a bit harder, maybe less juicy but tasty nevertheless. Let it ferment in the fridge for weeks, months, it doesn't go off. I like mine after at least 4 months when it's really sour.
@@andreakretz9416 months and months. My mother in law has it for 2 years, I eat mine after 4 months. It gets more sour the longer you keep it in the fridge.
I can’t believe that this video was 10 years ago already. Maangchi’s video really helped me a lot because i followed this recipe and a lot of my friends liked my kimchi. Now Im selling kimchi thanks to you maangchiii ❤️ saranghaeeeeeeeyooo
Hi @chescavent.. hows the result? does it really taste gud following maangchi's recipe? how does it smell?..i love kimchi but some kimchi smells not so good
I have used this recipe for years. Love making my own kimchi. I was in the Super H mart buying all the ingredients and the cashier was looking at me kinda funny. She finally ask are you making Kimchi. I laughed and said yes. She said how do you know how to make Kimchi. I said Maangchi on youtube taught me!!
@@jannetmante8530 When she says 'porridge', she's referring to that thick rice flour/water/sugar/pepper flake mixture, that will be used to season the cabbage leaves. Its the consistency of a grain porridge, like one would eat for breakfast. So 'porridge' is an analogy.
@@kainat4668 so true but i was born in Korea and was raised in Pakistan so I'm a half Korean and half Pakistani and i really miss kimchi every day but i have to live with out it 😭😭😭
I strongly recommend this. I started making it in 2019 and I can't thank Maangchi enough for teaching the recipe. I have just made my 4th batch so it lasted for 3 months or so. I usually made 4 glass containers and sometimes 6 plastic ones. The ones from take aways. You can buy those in the supermarket. The jar ones too. I am really thankful.
I tried kimchi at some restaurants, and even bought it in stores, however, no one has beaten the one i made at home following this recipe! It’s way more delicious imo. I used white cabbage because i had only access to that, and i was a bit hesitant it won’t turn out great, but it came wonderful. Thank you so much ^^
@@anjey1997 It won't have the same flavor. If you can't find the sweet rice flour, grind your own rice in a food processor or blender till powdered. Or use a mortar and pestle till powdered.
4:14 amount of chilli powder: Mild 1 cup; Spicy 2 cups; Pretty spicy 2-1/2 cup 1:15 1 cup of salt to soak 10 lb cabbage 1:55 rice paste: 3 cups water 1/2 cup flour, medium fire to cook while stirring, when small bubbles appear, add 1/4 cup sugar, 2:40 blending sauce ingredients 1 cup garlic, 2T ginger, 1 union; 1 cup fish sauce.
Your recipes are awesome ! My daughter is Korean and black and loves her grandmothers cooking and so do I. U made it possible for me to teach my daughter a part of her culture to teach her own kids when she gets older! She loves Kim chi and skate wing or sting ray.
I've just finished making this for the second time. My husband and family and friends and I all LOVE it. I bottle it up and give it as gifts! Maangchi is so fun to watch and learn from! What a great teacher!! My husband is retired Army and we lived in Korea for a year and I fell in love with the food and the people. One tip I will offer to those who can't find the ingredients locally, I have bought most of the ingredients on Amazon. They have the Korean hot pepper powder, the rice flour, even the dried fern bracken and dried bellflower and sprouting soybeans and mungbeans (from her other recipes like bibimbap). I was thrilled to find so many ingredients on Amazon since I live in a small town without an asian market. Anyway, we all LOVE Maangchi!!! Thank you for sharing your wonderful cooking skills with us!!!
I've been watching your videos for many years. Never saw this video before! Awesome to see your roots. You've come so far with the professionalism in your videos, but it's so nice to see where you started. Just making good quality videos for people interested in Korean cooking. Love you Maangchi!
그리고 후기를 남기자면 김치 담그고 24시간동안 상온에 뒀다가 냉장고에 넣었는데, 냉장고에 넣은지 3일째 될때부터 정말 맛있게 먹고 있습니다. 익으면 익을 수록 더 맛있어지는 것 같아요. 막김치로 담아놓으니까 꺼내기도 너무 편해요. 국수, 라면, 카레 만든 날은 김치 정말 빨리 없어집니다ㅎㅎ
Today I made for the first time in my life Kimchi. I was really nervous. Thanks to the wonderful and detailed explanation of Maangchi I managed well. As I didn't get any korean radish in my supermarket I had to substitute with turnip cabbage (Kohlrabi in German). I made it at noon and couldn't wait, I had to have a taste of my Kimchi for dinner. So good and delicious ☺️. From the bottom of my heart thank you Maangchi for this recipe.
She takes great care to answer ALL the questions that we ask her. It’s no wonder she has such a huge following. Thank you Maangchi for making us feel like part of your family! 💖
thanks to this video (and your other videos, including Emergency Kimchi) i have made kimchi many times over the years, and it turns out delicious every time! i love making it with regular cabbage because it stays a bit crunchier than napa cabbage. also it is great that it lasts indefinitely in the fridge. thank you so much, your recipes are the best!
Maangchi you never failed me! for a woman like me who doesnt know what korean food are Youre such an angel😊 made it for the first time😊 and my.employers like it!!! Thank you soo much.
This is the perfect recipe . I lived with a Korean guy in University and this is where I first tried Kimchi and fell in love with it . Her recipe is bang on to the taste . I didn’t use the squid but followed everything else . Amazing !!!!!
Hi Maangchi. I know this is a very old video of yours but I still follow this whenever I make my homemade kimchi. Philippines has many korean stores that sell kimchi but I prefer making it myself. I came across a video where you’re featured (Munchies- How war changed korean food forever) what you said inspired me “what ever you make, if you think that is kimchi - okay. If you think it’s tasty, that’s your kimchi”. I was afraid that what I was doing wasn’t “authentic” for the past 3 months but what you said changed my view. Besides you’re right whatever it is as long as it benefits you then it’s ok. Thank you Maanchi for sharing your talent. Your kimchi changed my health. 고맙습니다
I just made this with one head of cabbage. it was so delicious. it's way too late to eat now but tomorrow morning, I'm gonna dive right in and I may never stop. it is 1000 better than store-bought kimchi. thanks maangchi as always for your amazing and easy to follow recipes.
I first watched you 13 years ago from your korean fried chicken Yangnyeom tongdak. Still my favorite! And now that i am married, I am trying this kimchi recipe for my husband cos he likes it. Thank you auntie maangchi 💖 🇵🇭🇲🇽
Maangchi yr name is synonymous in us mothers' household. It has been a journey for us in churning out Korean dishes for our children. God bless you always Maangchi! Cheers from Malaysia!
1:15 1 cup of salt to soak 10 lb cabbage 1:55 rice paste: 3 cups water 1/2 cup flour, medium fire to cook while stirring, when small bubbles appear, add 1/4 cup sugar, 2:40 blend with paste: 1 cup garlic, 2T ginger, 1 cup union, 1 cup fish sauce,
Maangchi, I am half korean and for some reason I was always hesitant to make kimchi but after seeing your recipe, I finally got the courage to try it and it came out great! It looks, smells, and tastes promising, so we will see after fermentation. I bought small Mason jars to give to my friends if it turns out right. I didn't use squid. I used oyster sauce and anchovy sauce. Delicious. Thank you for posting. Appa would have been proud if he were still alive. Gamsahabnida. Annyeong.
Hi maangchi! I carefully followed your kimchi recipe. I never tasted one before but amazingly after i made kimchi from u my family and friends (whose been eating in korean restaurants) super love it. Kimchi is pretty expensive here in our country but now i can make it on my own.. im soooo happy. Tnx a lot for sharing.
YES!!!!!! Thank you for this masterpiece of a recipe. Very easy to follow, exquisite in taste. Best kimchi I have ever had. I can't leave it alone. Every time I walk past my fridge I am eating some! My family love it too! Thank you for all of your hard work! You are the Queen! ❤️👑❤️
Hello Maangchi! My name is Christina and I am from Germany. I got so exited about your videos that I tried to make your Kimchi for the first time. ...wow...for a German I used the "mild" version and mouth still is burning - but it is sooooo tasty!!!! My husband also loved, loved, loved it!!!! We are leaving it now for two days on our kitchen counter to ferment and can't wait how it will taste then... ;) ...bless you!
Thank you for the video and recipe, Ms. Maangchi! I made some (smaller quantity) today, and I am already enjoying it over some rice, with a little sesame oil. I usually have it over rice and sesame oil, but also with a sunny side-up fried egg and some seasoned (dry-fried, oiled and salted) and cut up gim. I will have it like that once it begins to ferment. Thank you, again! You are very much appreciated! Take care and be safe! ☺💖🙏
Thank you so much for teaching me your technique! I didn't use squid. I used about 2-3 Tbs of salted shrimp instead. I also used 1/3 of the amount of fish sauce. The result is the best kimchi I've ever had. No more buying kimchi for me! I'd modify this recipe according to each individual's taste. Add more ginger, if you like it. Add more chili pepper powder or other types of hot peppers, if you want it hotter. So many variations you can make from the foundation you've shown!
@kania Gochujang is a completely different paste, and therefore it is not interchangeable with gochugaru! You can use any other type of "chilli powder" of your choice for a substitute. However, certain chillis (such as peperoncino, cayenne or bird's-eye chilli) are much spicier than the standard Korean gochugaru, so you will need to balance it out by mixing it with a mild powder. Plain paprika powder works really well with the spicy ones.
Italian caption was submitted by one of my viewers this morning! Thanks to his or her translation, our Italian speaking viewers will be able to make kimchi more easily! Thank you very much! This video was uploaded 8 years ago, but it's still very popular. Thank you, everybody! This video has captions in 22 different languages! th-cam.com/users/timedtext_video?v=0sX_wDCbeuU
Of course it still popular, Ma'am. Such as me myself still watching this vid (and your other videos) for many times per year. In some vids till i remember your sentences or the scene, such as in raw fish video where you said you could not find vinegar and unsure about using the lime, That video, i remember almost all of the scenes, LOL
I've been seeing kimchi sold in the supermarket and it's really expensive. Thanks for the recipe now I can make a huge batch without spending too much. I will definitely try this. Thanks for the recipe, Maangchi! Sending love from the Philippines. ❤❤
Well about 6-7 lbs was a 63 dollar bill. Makes about 3 litres of Kimchi though. My method differs a little bit from this video but similar. I add in bell pepper though instead of carrot and shrimp powder.
+Andrew Chung The korean chili flakes that Maangchi added is called gochugaru. It can be found at a local korean market or on Amazon here: www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ
This looks awesome! My fiance and I are going to try it this weekend. About how long does it need to sit before you recommend eating? You mentioned waiting until it gets sour, but about how long is that usually? Thanks again!! I know this video has been here a while haha... So anyone feel free to answer if you know!
You can eat the kimchi anytime after you make. Kimchi doesn't go bad if you refrigerate it. It will keep fermenting in the refrigerator. When kimchi ferments, it tastes sour, so as time passes, the kimchi will get more sour. Press down the top of the kimchi occasionally with a spoon so that the top part of kimchi is submerged in kimchi brine. Good luck with making delicious kimchi!
@@MaangchiI'm new and your kimchi recipe looks really good, I never had Korean food but due to health reasons I decided to look for better recipes. I was curious on how long does kimchi last? I get it ferments and last for a long time, but when does it expire, and how do you know if so?
I just made this today! And I’ve been loving kimchi every time I go to Korean restaurant and I’ve always wanted to try to make it my own! Your recipe is so delicious and so good!!! It took me a long time making it (5 hours 😭) bc I didn’t have enough space and a larger bowl to soak the cabbage but it was all worth it in the end!! Thank you!!! 💜
I love you Maangchi! It's really because of you I mastered my kimchi recipe and enjoyed it a lot at home though am a Filipino. My husband loves it too and my 73 yr old mom started to love it though she's no fun of spicy foods before but she told me that it gave her good digestion. Just keep on doing what you love God bless you always!
This is THE BEST Kimchi recipe. Thank you so much. Almost impossible to do, but waited a year and omg the flavor. Ate the 10lbs in 3 weeks BY MYSELF! I truly understand why families have a "kimchi refrigerator" now lol. Stay healthy.
I came here after watching Binging with Babish because everyone kept mentioning that your recipe was superior, although I think saying any recipe is superior ignores personal taste, but wow not only is this video easy to understand but actually engaging BEFORE TH-cam became the platform it is and mentions Vegan Alternatives?!?! This is queen behaviour right here, now I really wish you two would collaborate since there’s so many comments about it.
This is the first video I've watched of Maangchi at the age of 10 when I started to gain interest in Korean cuisines and now I'm 20 still watching her videos!! Love you Maangchi ❤
Hello maangchi, I'm from southern India, in my place I won't get seaweed paper, hot pepper paste, rice syrup ,fish sauce..like that most of the stuff you use in cooking...I haven't ever tasted any of Korean foo also.but even though the way you cook make me hungry and mouthwatering..the most important thing is .I LOVE THE WAY YOU CLEAN. .your CLEANLINESS is most appreciated..ur kitchen so neat ..KEEP IT UP
Well Im from South India too.. I mildly dry fry Indian long red chillies and powder it(personally i remove the seeds as I like the taste n smell of the chillies, not the seeds),i use aged soya sauce instead of fish sauce. I omit seaweed sheets. If I add seaweed, I wouldn't eat it. Well Thats me. Personally speaking I don't like the leafy parts for kimchi as they don't give that crunchy and juicy hot kick that the thick stem like portions give, I rather make a cabbage fry with the leafy bits and only make kimchi with the thick fleshy cabbage stalks and I cut smaller chunks so that i can get a tiny bit of Indian pickle like portion with every morsel of food I pair it up with! Basically, that is the South Indian version for you! It works wonders for me.
1. You can grind the fresh red pepper instead of the powder. 2. You can just boil or steam the rice and grind it with water. that exactly works the same.
Eversince.,maangchi is one of my favorite blogger in TH-cam I love all her recipe though I'm Filipina and I'm not familiar some of her recipe but I love to watch her time to time in TH-cam. Thanks mam Godb less!
Thank you Maangchi!!! I made it and it was a success, Kimchi made from scratch. It was so tasty and truly easy to make. I didn't add the squid as I don't have it and wasn't comfortable with adding raw squid and it was just perfect for me and my family as is (without the squid). Sending hugs to you
That looks so delicious! I love kimchi cabbage and also kimchi radish! I will definitely try this recipe, on a smaller scale though! Can anyone tell me the proper storage for kimchi once it’s made? How long to leave it to ferment before eating or can you eat right away too? Then how long will it stay good in the fridge and best way to store it?.. thank you!
Hi! Definitely store it in an airtight jar or container (mason jars are popular choices). Leave it out, sealed, for at least a day at room temperature then pop it in the fridge. You can eat it immediately after preparation when it’s still got that fresh taste. It starts to get tastier and tastier the longer it sits to ferment though! It is good to eat for usually a few weeks but once it tastes sour (it’s very noticeable), it’s probably time for a new batch :) it will last longer by being sure not to eat directly out of the container its stored in, and to press the kimchi down in its container every time you use it.
+Maangchi Thank you for the Kimchi's instruction. By the way, how long does kimChi (1-2 pounds) take to fermented? How long can you keep it in the refrigerator?
when she uploaded this video i was just 7 years old enjoying my winter vacations and excited to go to grade 3 anddddd nowww i am about to join university. hahaxx time flies!
Just made my first jar with just one Napa cabbage. I guess I could have used your vegetarian kimchee but I wanted to use fish sauce. I can’t wait until it ferments!! All my life I dreamed of making my own kimchee. Thank you, Mangchi!!
I made this today, my first time ever making Kimchi and it's come out so well!!!! My boyfriend and I had some fresh with rice, some sesame oil and seeds and a fried egg, sooo delicious. I've had to tighten my budget recently and am soo glad i can keep on eating it without spending £4 on a jar every week :))) Thank you so much Maangchi!
I always use fish sauce but if you don't like to use it, use soy sauce and salt or vegetarian kimchi. th-cam.com/video/nLdvLt8XQ3Y/w-d-xo.html Happy cooking!
Made my own Kimchi using this recipe!! Omg so so so so good!!!! Now I can eat Kimchi whenever I want kkkkk Even taste better than the store bought Kimchi😋Thank you Maangchi❤️
This is my favorite kimchi recipe, I like it even better than the traditional recipe hehe... It's amazing even when it's not fermented... oh and by the way everyone, it's sooo worth it to use a high quality fish sauce, it makes a huge difference!
Ive just made this and its perfect!😍 Im loving it. I used 새우젓 instead of squid. It tastes wayyy better than commercial kimchi. Thank you for sharing this recipe.🌟
@@Maangchi I didnt expect you would reply and pin my comment, but thank you so much.😊 Merry Christmas and Happy New Year in advance to you and your family.🎄🎉🥂
Just wanted to say thank you for this recipe.. it is so good.. I thought I would have trouble making it but you give such good step by step instructions that it was easy to follow..
HI, i live in France, using cl and ml unit. how much is the quantity of a "cup" please ?
My measuring cup 1 cup is 240 ML. I use American units of measurements in my videos and cookbooks, but my readers are all over the world so I often worry about them because I know they won't be familiar with American measurements. But one of my readers in Paris had a genius idea, which I want to tell everyone about! She bought some American measuring cups online, so now she can make anything!
In Google, type "cups to ml" and a grid will pop up to let you type in your measurements you want to convert.
@@brendamiddleton8194 wow !!! thank you :-) 240 ml indeed !
@@Maangchi thnak you so much. i took a pot i think around 330 ml… so i have more gochu paste, i will buy 1 cabbage more :) i added fermented shrimp i brought from Korea ! Now waiting for bubbles ;-)
Maangchi, just wanted to thank you. My wife had typhoid, was on antibiotics for over a month. It destroyed her gut. Probiotics weren't helping at all. What helped was your kimchi. We had it every day, sometimes several times per day with our meals and it's what helped her recover. Whenever she has tummy problems, we know it's kimchi time!
Also, I grew up in Russia, but my grandfather was Korean. He died before I was born, so I'm completely disconnected from that part of my heritage, but your recipes help me feel like I'm reconnecting with my Korean background :) Whenever I eat Korean food from your recipes, I feel happy. Thank you so much!
After being on heavy antibiotics before and after surgery, I used Homeostatic Soil Organisms or HSO. They’re expensive and keep in the fridge. So if you’re ever out of kimchi and need a quick replenishment, get a bottle of those to keep on hand. They’re very expensive but worth every penny.
Try making cheonggukjang (fermented soybean paste) and enjoy its health benefits. The Bacillus subtilis in cheonggukjang is a heat-resistant probiotic that survives through digestion and reaches the intestines, making it excellent for gut health. To make it, simply boil soybeans and ferment them, similar to making yogurt. If making it sounds too time-consuming, you can buy natto, a Japanese fermented soybean food similar to cheonggukjang. You can store it in small portions in the freezer and take one out at a time. Probiotic supplements are less effective because most of the bacteria die in the stomach, unlike those in fermented foods.
한국에선 장건강을 위해 주부들이 집에서 청국장을 만들어먹습니다. 요즘 유행하고 있지요. 24시간 정도만 발효시키면 냄새도 별로 안 나고 냉동실에 얼려두면 오래 보관하며 먹을 수 있기 때문에 아주 좋습니다. 요거트 메이커가 있는 분들은 그걸로도 만들 수 있습니다.
This video is 10 years, and yet it's still the most useful video about making kimchi.
I've followed her for 10 years and it's still the most useful channel about Korean food LOL
0
Exactly
She has a "traditional kimchi" video which is her most watched one!
This video came out 13 years ago and Maangchi still replies up to this day. Wow. ❤
Now that is a good TH-camr that cares about her fans!
Hard worker, efficient & appreciates her audience. That's how you become successful, like her.
Đến nay vẫn tuyệt vời!❤
2024 again im here.. i watch a few years ago. and i managed to make it back then.
and i just came back from s.korea a few days ago. finally one of my dreams come true 😭.
i want to make green chilies kimchi. i ate it at korean restaurant. so delicoius... i want to eat again. so i have to make it by myself 😭
Check out my stuffed green chili kimchi video here. th-cam.com/video/jDIV_a5kkfQ/w-d-xo.html
How did you go? Have you made a good one?
Me too... making kimchi again. My 3rd time. Small batch this time. Love it
Me,im watching right now😂❤
Me too,everytime i make kimchi at home,i will looking for Maangchi😌🥰
Dang the music and the editing style made it feel shes cooking for her life.
Chazo Anwah Was looking for this comment 😂
Omg I’m deceased 😂😂😂😂
Lmfao 😂
gladiator: culinary edition
same im 20
Maangchi, I attended a culinary school and today in class we watched your video to learn how to make kimchi! You unknowingly taught an entire class of aspiring chefs! Everybody loved your video too!
Taryn Wigand wow, that's so awesome! Good luck with making delicious kimchi!
Maangchi n
Hello beautiful Maangchi, what's the best fish sauce for this recipe. Thanks so much❤️
They Better pay her!
This video came out when I was ten years old. Now, a decade later, 2020, I'm going to make this. Thanks maangchi!
Wow u a right I didn't know that
Same here ...
Same here!!😂
Oh I was 4! Crazy to think about. A little me running around
I was 3 years old
This is the best kimchi making method. Some dont blend the onion, garlic and ginger. They just include them like that. I think blending them adds more flavor to the kimchi. I have made a lot of kimchi using this method. Thank you, Maangchi ♥️
Thanks a lot! Happy cooking!
she’s still liking comments. i love her, she’s so sweet.
I'm a Chef in india. Yesterday I made it for dinner buffet. And
In the restaurant there was a group of thai guest. They liked it alot. Thanks .maanghchi.
Hey, what could you substitute for the Korean chilli powder here in India? I was thinking along the lines of Kashmiri red chilly powder but I would like to know the substitution ratio. Hope you could help!
@Deepak Semwal
Hi! I would not at all recommend Kashmiri red chilly powder - because gochugaru has its own distinct flavour which works best for kimchi. Just my suggestion! :)
For how many days can we eat it?
@@Saras700 Kimchi ferments for months, so honestly, as long as you refrigerate it, you can keep it for months depending on how much you make. Also, while Kashmiri chili is not a perfect substitute, I've made kimchi with it and it's not too bad so give it a try if you xant find gochu garu (you might find it on amazon but it might be a bit expensive).
The way she cooks coupled with the bgm, kinda feels like she is preparing for battle 😂 thank you for the recipe!
: )
Ive made this for about 6 years based on Maangchi recipe. I actually dont make the flour paste, and I ferment it room temp for 6 weeks. Amazing, thank you.
I tried this recipe last year, and ever since, I've been making kimchi the minute I run out of it! I haven't been able to find napa cabbage where I live yet so I use regular cabbage, but even that tastes really good! I pretty much can't eat without kimchi anymore! thank you so much for teaching us
What is it like with regular cabbage?
How Long can you store it?
We call it Wombok where I’m from or sometimes it is known as Chinese cabbage. Not sure if that will help but thought I’d say so. :)
@@gerald4871 i make it with any cabbage I can buy, it's still good. It's a bit harder, maybe less juicy but tasty nevertheless. Let it ferment in the fridge for weeks, months, it doesn't go off. I like mine after at least 4 months when it's really sour.
@@andreakretz9416 months and months. My mother in law has it for 2 years, I eat mine after 4 months. It gets more sour the longer you keep it in the fridge.
I can’t believe that this video was 10 years ago already. Maangchi’s video really helped me a lot because i followed this recipe and a lot of my friends liked my kimchi. Now Im selling kimchi thanks to you maangchiii ❤️ saranghaeeeeeeeyooo
Hi ateng!
Hi @chescavent.. hows the result? does it really taste gud following maangchi's recipe? how does it smell?..i love kimchi but some kimchi smells not so good
@@namshone9864 plz tell me is muslim eat kimchi
@@kinzabtsarmy2867 yes
@@namshone9864 What do you expect in a fermented food? If you're also wondering about the taste, it is sour depending on how long you ferment it.
I have used this recipe for years. Love making my own kimchi. I was in the Super H mart buying all the ingredients and the cashier was looking at me kinda funny. She finally ask are you making Kimchi. I laughed and said yes. She said how do you know how to make Kimchi. I said Maangchi on youtube taught me!!
👍
Yumy
Hello Can i ask all the ingredients you are using? Planning to have a business kimchi. Thank you. God bless
what is porridge? @Mangchii
@@jannetmante8530 When she says 'porridge', she's referring to that thick rice flour/water/sugar/pepper flake mixture, that will be used to season the cabbage leaves. Its the consistency of a grain porridge, like one would eat for breakfast. So 'porridge' is an analogy.
Thank you so much, ❤️
I love your recipe videos, they always make me very happy. of course also her smiling face.
I am Korean living outside Korea. I miss kimchi so I am making this kimchi today. Thank you, it’s very easy to follow the recipe.👍
@khan fatima ofcourse😂😍😍
Want to eat this but it's not available in Pakistan 😔
@@kainat4668 so true but i was born in Korea and was raised in Pakistan so I'm a half Korean and half Pakistani and i really miss kimchi every day but i have to live with out it 😭😭😭
@@abeehavlogs28 same
I am indian but I was raised in South korea I am fluent in korean :)
Ps. Grandma is korean
@@abeehavlogs28 it is available in Pakistan there is a store named spring store in Karachi you can get kimchi there :)
I strongly recommend this. I started making it in 2019 and I can't thank Maangchi enough for teaching the recipe. I have just made my 4th batch so it lasted for 3 months or so. I usually made 4 glass containers and sometimes 6 plastic ones. The ones from take aways. You can buy those in the supermarket. The jar ones too. I am really thankful.
how long you can leave it in the fridge so it doesn't corrupt
I tried kimchi at some restaurants, and even bought it in stores, however, no one has beaten the one i made at home following this recipe! It’s way more delicious imo. I used white cabbage because i had only access to that, and i was a bit hesitant it won’t turn out great, but it came wonderful. Thank you so much ^^
"no one has beaten the one i made at home following this recipe!" oh yay! Your comments makes my day today! Happy Sunday! BTW, congratulations! : )
Can we use wheat flour instead of rice flour?
@@anjey1997 It won't have the same flavor. If you can't find the sweet rice flour, grind your own rice in a food processor or blender till powdered. Or use a mortar and pestle till powdered.
Anjeeta Kunwar she said in another video, you can just use all purpose flour
4:14 amount of chilli powder:
Mild 1 cup; Spicy 2 cups; Pretty spicy 2-1/2 cup
1:15 1 cup of salt to soak 10 lb cabbage
1:55 rice paste: 3 cups water 1/2 cup flour, medium fire to cook while stirring, when small bubbles appear, add 1/4 cup sugar,
2:40 blending sauce ingredients 1 cup garlic, 2T ginger, 1 union; 1 cup fish sauce.
Your recipes are awesome ! My daughter is Korean and black and loves her grandmothers cooking and so do I. U made it possible for me to teach my daughter a part of her culture to teach her own kids when she gets older! She loves Kim chi and skate wing or sting ray.
I've just finished making this for the second time. My husband and family and friends and I all LOVE it. I bottle it up and give it as gifts! Maangchi is so fun to watch and learn from! What a great teacher!! My husband is retired Army and we lived in Korea for a year and I fell in love with the food and the people. One tip I will offer to those who can't find the ingredients locally, I have bought most of the ingredients on Amazon. They have the Korean hot pepper powder, the rice flour, even the dried fern bracken and dried bellflower and sprouting soybeans and mungbeans (from her other recipes like bibimbap). I was thrilled to find so many ingredients on Amazon since I live in a small town without an asian market. Anyway, we all LOVE Maangchi!!! Thank you for sharing your wonderful cooking skills with us!!!
I've been watching your videos for many years. Never saw this video before! Awesome to see your roots. You've come so far with the professionalism in your videos, but it's so nice to see where you started. Just making good quality videos for people interested in Korean cooking.
Love you Maangchi!
"it's so nice to see where you started." Thanks a lot, my friend!
I have been making kimchi for one year now, according to your recipe i eat it every day and i love it so much.Thank you Maanchi .
Eric from Belgium😀
Yay! 👏
Am here too 😁
Tommorow It is frech kimchi day,🎉🎉
그리고 후기를 남기자면 김치 담그고 24시간동안 상온에 뒀다가 냉장고에 넣었는데, 냉장고에 넣은지 3일째 될때부터 정말 맛있게 먹고 있습니다. 익으면 익을 수록 더 맛있어지는 것 같아요. 막김치로 담아놓으니까 꺼내기도 너무 편해요. 국수, 라면, 카레 만든 날은 김치 정말 빨리 없어집니다ㅎㅎ
Today I made for the first time in my life Kimchi. I was really nervous. Thanks to the wonderful and detailed explanation of Maangchi I managed well. As I didn't get any korean radish in my supermarket I had to substitute with turnip cabbage (Kohlrabi in German).
I made it at noon and couldn't wait, I had to have a taste of my Kimchi for dinner. So good and delicious ☺️. From the bottom of my heart thank you Maangchi for this recipe.
German caption is up now. One of my viewers submitted the caption for our German speaking viewers. Thank you very much!
She takes great care to answer ALL the questions that we ask her. It’s no wonder she has such a huge following. Thank you Maangchi for making us feel like part of your family! 💖
This VIdeo is over 6 Years old, but she still Answers qeustions here, Awesome keep it up ;)
Yea
LoLLordHD
LoLLordHD b
LoLLordHD 7now
8 now
Malay caption was submitted by one of my viewers! Thank you very much!
+aleeya natasha me too
Nur Irina Oooooo.
Maangchi
Maangchi
Maangchi im from Malaysia and i want my kimchi to taste exactly like korean kimchi but where could i get the korean red paper here???
thanks to this video (and your other videos, including Emergency Kimchi) i have made kimchi many times over the years, and it turns out delicious every time! i love making it with regular cabbage because it stays a bit crunchier than napa cabbage. also it is great that it lasts indefinitely in the fridge. thank you so much, your recipes are the best!
Maangchi you never failed me! for a woman like me who doesnt know what korean food are Youre such an angel😊 made it for the first time😊 and my.employers like it!!! Thank you soo much.
After eight years I'm watching this video.. am I too late?? Or still any one here? 😂 lol
Me too😂😂
Same here
Same🤣
Me tooo hmelchhepa😂😂
Same love the way she talks lmao
This lady is awesome
This is the perfect recipe . I lived with a Korean guy in University and this is where I first tried Kimchi and fell in love with it . Her recipe is bang on to the taste . I didn’t use the squid but followed everything else . Amazing !!!!!
Who was watching this video in 2024??😅
Me😂😂😂😂
🫢
Me🤣👋
🖐
Me
Hi Maangchi. I know this is a very old video of yours but I still follow this whenever I make my homemade kimchi. Philippines has many korean stores that sell kimchi but I prefer making it myself. I came across a video where you’re featured (Munchies- How war changed korean food forever) what you said inspired me “what ever you make, if you think that is kimchi - okay. If you think it’s tasty, that’s your kimchi”. I was afraid that what I was doing wasn’t “authentic” for the past 3 months but what you said changed my view. Besides you’re right whatever it is as long as it benefits you then it’s ok.
Thank you Maanchi for sharing your talent. Your kimchi changed my health. 고맙습니다
I just made this with one head of cabbage. it was so delicious. it's way too late to eat now but tomorrow morning, I'm gonna dive right in and I may never stop. it is 1000 better than store-bought kimchi. thanks maangchi as always for your amazing and easy to follow recipes.
I'm gonna try to make it this weekend! Did you let any of it ferment?
I first watched you 13 years ago from your korean fried chicken Yangnyeom tongdak. Still my favorite! And now that i am married, I am trying this kimchi recipe for my husband cos he likes it. Thank you auntie maangchi 💖
🇵🇭🇲🇽
14 yrs haha
14 yrs! 😊
Me !!
14 yrs🗿👍🏻
Me😂
Maangchi yr name is synonymous in us mothers' household. It has been a journey for us in churning out Korean dishes for our children. God bless you always Maangchi! Cheers from Malaysia!
Anyone from 2019 over here ? 😊
Me
Me
Me
Wouldn’t they be kind of young?
Kokisterr 29 yes
lol she is fast and gets down love it !
made this recipie for cooking class and got an a+ thank you so much!!!
1:15 1 cup of salt to soak 10 lb cabbage
1:55 rice paste: 3 cups water 1/2 cup flour, medium fire to cook while stirring, when small bubbles appear, add 1/4 cup sugar,
2:40 blend with paste: 1 cup garlic, 2T ginger, 1 cup union, 1 cup fish sauce,
Thanks
I cannot believe I’ve been watching Maangchi for 10 years. FINALLY going to try this Kimchi Recipe!
Girl what took you so long😭
Chinese (Taiwan) caption is up now! One of my viewers submitted the caption for my Chinese speaking viewers! Thank you!
su videoyiu turkce altyazili ceker misin luuurfeeeennnn!!!
Big love！大愛
Maangchi, I am half korean and for some reason I was always hesitant to make kimchi but after seeing your recipe, I finally got the courage to try it and it came out great! It looks, smells, and tastes promising, so we will see after fermentation. I bought small Mason jars to give to my friends if it turns out right. I didn't use squid. I used oyster sauce and anchovy sauce. Delicious. Thank you for posting. Appa would have been proud if he were still alive. Gamsahabnida. Annyeong.
what a touching comment. 파이팅!! (fighting!) :)
Omg!! Her dedication😍😭 this video was posted when I was only 10. CAN'T BELIEVE... She's literally so dedicated towards this channel 💜
Polish caption was submitted by one of my viewers! Thank you very much!
Hi maangchi! I carefully followed your kimchi recipe. I never tasted one before but amazingly after i made kimchi from u my family and friends (whose been eating in korean restaurants) super love it. Kimchi is pretty expensive here in our country but now i can make it on my own.. im soooo happy. Tnx a lot for sharing.
Congratulations!
Thanks Maangchi. I did an awesome kimchi. This video should have helped many people those 10 years. You can be very proud :)
Thank you very much! Many people make their own kimchi and also some people sell their kimchi. Awesome!
YES!!!!!! Thank you for this masterpiece of a recipe. Very easy to follow, exquisite in taste. Best kimchi I have ever had. I can't leave it alone. Every time I walk past my fridge I am eating some! My family love it too! Thank you for all of your hard work! You are the Queen! ❤️👑❤️
Thanks for your nice words! Happy happy! : )
@@Maangchi and still after 10 years, the master chef of youtube replies. Also this looks so good, I will have to try it
I tried a bunch of recipes that never came out great. I followed this recipe except I left out the squid. The best kimchi I've ever had. Delicious!!
Aww they are liking after 11 years.
Hello Maangchi! My name is Christina and I am from Germany. I got so exited about your videos that I tried to make your Kimchi for the first time. ...wow...for a German I used the "mild" version and mouth still is burning - but it is sooooo tasty!!!! My husband also loved, loved, loved it!!!! We are leaving it now for two days on our kitchen counter to ferment and can't wait how it will taste then... ;) ...bless you!
우연히 망치님 영상보고 계속보는데 진짜 한국사람들도 보기에 넘나 잼나요 ㅋㅋㅋ 요리를 쉽게 알려주시는듯해요 진짜 강추 !!! Wow !!!!
Thank you for the video and recipe, Ms. Maangchi! I made some (smaller quantity) today, and I am already enjoying it over some rice, with a little sesame oil. I usually have it over rice and sesame oil, but also with a sunny side-up fried egg and some seasoned (dry-fried, oiled and salted) and cut up gim. I will have it like that once it begins to ferment. Thank you, again! You are very much appreciated! Take care and be safe! ☺💖🙏
It sounds great! Continued good luck with your Korean cooking!
Thank you so much for teaching me your technique! I didn't use squid. I used about 2-3 Tbs of salted shrimp instead. I also used 1/3 of the amount of fish sauce. The result is the best kimchi I've ever had. No more buying kimchi for me! I'd modify this recipe according to each individual's taste. Add more ginger, if you like it. Add more chili pepper powder or other types of hot peppers, if you want it hotter. So many variations you can make from the foundation you've shown!
luan do can i substitute the gochugaru with gochujang??
@kania Gochujang is a completely different paste, and therefore it is not interchangeable with gochugaru! You can use any other type of "chilli powder" of your choice for a substitute. However, certain chillis (such as peperoncino, cayenne or bird's-eye chilli) are much spicier than the standard Korean gochugaru, so you will need to balance it out by mixing it with a mild powder. Plain paprika powder works really well with the spicy ones.
I love your knife skills!
Thank you!
Maangchi
Yes me too!!
Feel so satisfied every time I watch you video.
me too she just cut into perfect slices
Italian caption was submitted by one of my viewers this morning! Thanks to his or her translation, our Italian speaking viewers will be able to make kimchi more easily! Thank you very much! This video was uploaded 8 years ago, but it's still very popular. Thank you, everybody! This video has captions in 22 different languages! th-cam.com/users/timedtext_video?v=0sX_wDCbeuU
Thank you very much for sharing all kinds of recipes
From Kazakhstan
Thank you for making this video. I'm from brazil and I' m gonna try to make kimchi for dinner.
Of course it still popular, Ma'am. Such as me myself still watching this vid (and your other videos) for many times per year. In some vids till i remember your sentences or the scene, such as in raw fish video where you said you could not find vinegar and unsure about using the lime, That video, i remember almost all of the scenes, LOL
After long time now i got perfect kimchi easy recipe. Thank you maangchi for the recipe. 😍
I've been seeing kimchi sold in the supermarket and it's really expensive. Thanks for the recipe now I can make a huge batch without spending too much. I will definitely try this. Thanks for the recipe, Maangchi! Sending love from the Philippines. ❤❤
Well about 6-7 lbs was a 63 dollar bill. Makes about 3 litres of Kimchi though. My method differs a little bit from this video but similar. I add in bell pepper though instead of carrot and shrimp powder.
I made kimchi for the first timeee! And it was so delicious. Kimchi with noodles is my top favorite. Love from India
Dude where did you got the hot chili flakes from?
Heyy can i ask you something??
Haha, the music keeps on making me think that your going to go to battle :)
ExoLs are everywhere
Baljot Kaur exo-l hi
Exo-l here🙌
+Angie Goude yeah😂😂
😂😂😂😂agreed
I LOVE Kimchi! I like to eat it with Mexican food :P Thanks for the video
Now I love your recipes especially bento box recipe 😄💜
I never thought of that. Does make sense, actually it sounds really yummy. Will definitely give it a try next time, thanks!
What type of Mexican food do u pair it with
Yes! A Kimchi burrito 🤤
this is my kimchi
After 14year i am watching
Been a fan AND I'M BACK, in 2024🎉❤ Thank you so much, for sharing your gifts with us, Maangchi 🥰💕😋
May 21, 2024!
이렇게 11년 전에도 우리는 김치를 만들고 그랬는데,, 남의 나라가 함부로 문화를 바꾸려고 하는 요즘에 참 소중한 영상 같아요.
아무리 다른 나라에서 자기네들 문화라고 우겨도 망치이모가 한국인으로서 김치를 만들고 영상을 올린 흔적은 사라지지 않으니까요😊
One of my viewers submitted French caption for my French viewers! Thank you so much!
all your viewers love youso much , onni
안녕 하세요 ㅎㅎ
what is the that red colour you added,please..?
+Andrew Chung was it chilli i think
+Andrew Chung The korean chili flakes that Maangchi added is called gochugaru. It can be found at a local korean market or on Amazon here: www.amazon.com/Korean-Chili-Flakes-Gochugaru-Tae-kyung/dp/B005G8IDTQ
The music makes it feel like a ancient traditional ritual
: )
It's similar to Indian...
@@poetcorner2905 yea
This looks awesome! My fiance and I are going to try it this weekend. About how long does it need to sit before you recommend eating? You mentioned waiting until it gets sour, but about how long is that usually? Thanks again!!
I know this video has been here a while haha... So anyone feel free to answer if you know!
You can eat the kimchi anytime after you make. Kimchi doesn't go bad if you refrigerate it. It will keep fermenting in the refrigerator. When kimchi ferments, it tastes sour, so as time passes, the kimchi will get more sour. Press down the top of the kimchi occasionally with a spoon so that the top part of kimchi is submerged in kimchi brine. Good luck with making delicious kimchi!
@@MaangchiI'm new and your kimchi recipe looks really good, I never had Korean food but due to health reasons I decided to look for better recipes. I was curious on how long does kimchi last? I get it ferments and last for a long time, but when does it expire, and how do you know if so?
Arabic caption is up now thanks to a volunteer captioner!
hi Maagchi im new at your channel and i love your vids.thanks for arabic caption
you are adorable ..I love your channel .. thnx for Arabic caption
لماذا توترجمينه للعربي
I'm new in your channel but i love it you're so nice and i loved you so much ...thanks for the arabic caption ...kamsamida :)
THANK YOU 😻
Hi Maangchi I made Kimchi for the first time... It is awesome... Your videos are too good for me. Thank you so much.
👏
I just made this today! And I’ve been loving kimchi every time I go to Korean restaurant and I’ve always wanted to try to make it my own! Your recipe is so delicious and so good!!! It took me a long time making it (5 hours 😭) bc I didn’t have enough space and a larger bowl to soak the cabbage but it was all worth it in the end!! Thank you!!! 💜
Yes, homemade kimchi is the best! Congratulations!
What kind of porridge did you used? Not sure if porridge or flour,thank you. Im planning to make my first kimchi. Thank you.
@@JollyRose143 I followed everything in her video. To make the porridge , you add water, sweet rice flour and sugar until it’s translucent.
I love you Maangchi! It's really because of you I mastered my kimchi recipe and enjoyed it a lot at home though am a Filipino. My husband loves it too and my 73 yr old mom started to love it though she's no fun of spicy foods before but she told me that it gave her good digestion. Just keep on doing what you love God bless you always!
Thank you so much! "I mastered my kimchi recipe" I'm so happy to hear that all your family members love your kimchi!
This is THE BEST Kimchi recipe. Thank you so much. Almost impossible to do, but waited a year and omg the flavor. Ate the 10lbs in 3 weeks BY MYSELF! I truly understand why families have a "kimchi refrigerator" now lol. Stay healthy.
@@Maangchi can you explain why we need to keep the hot pepper flakes in the fridge? does it go bad if you live it outside?
@@roblox21242 It discolors and gets moldy if you leave it at room temperature!
Watching this in 2020!i just wanna make my own kimchi😂😂
Me too 😂😂
Me too
Same here
me too...hahaha..just watched..
Same..
This video was uploaded 7 years ago? gosh, I feel old lol
I love Kimchi btw
I came here after watching Binging with Babish because everyone kept mentioning that your recipe was superior, although I think saying any recipe is superior ignores personal taste, but wow not only is this video easy to understand but actually engaging BEFORE TH-cam became the platform it is and mentions Vegan Alternatives?!?!
This is queen behaviour right here, now I really wish you two would collaborate since there’s so many comments about it.
Just made 20lbs of this kimchi! I've made it several times and it's by far the best kimchi I've ever had!!!
Wonderful!
This was intense
I am milan Yes, very.
same thought XD
망치, 오늘 이 레시피대로 막김치 담았어요~ 익으면 정말 맛있을 것 같아요 고마워요~~~~항상 잘 보고 있습니다~고마워요!
Dutch caption was submitted by Johanneslol11 (TH-cam channel)! Thank you so much!
This is the first video I've watched of Maangchi at the age of 10 when I started to gain interest in Korean cuisines and now I'm 20 still watching her videos!! Love you Maangchi ❤
Love you, too!
@@Maangchi ❤❤❤❤❤❤❤❤❤
Hello maangchi, I'm from southern India, in my place I won't get seaweed paper, hot pepper paste, rice syrup ,fish sauce..like that most of the stuff you use in cooking...I haven't ever tasted any of Korean foo also.but even though the way you cook make me hungry and mouthwatering..the most important thing is .I LOVE THE WAY YOU CLEAN. .your CLEANLINESS is most appreciated..ur kitchen so neat ..KEEP IT UP
Im from south india too😭
I am also from India. You can get seaweed sheet, hot pepper paste and fish sauce from amazon.in . Honey is a good substitute for rice syrup.
Well Im from South India too.. I mildly dry fry Indian long red chillies and powder it(personally i remove the seeds as I like the taste n smell of the chillies, not the seeds),i use aged soya sauce instead of fish sauce. I omit seaweed sheets. If I add seaweed, I wouldn't eat it. Well Thats me.
Personally speaking I don't like the leafy parts for kimchi as they don't give that crunchy and juicy hot kick that the thick stem like portions give, I rather make a cabbage fry with the leafy bits and only make kimchi with the thick fleshy cabbage stalks and I cut smaller chunks so that i can get a tiny bit of Indian pickle like portion with every morsel of food I pair it up with! Basically, that is the South Indian version for you! It works wonders for me.
You try online?
1. You can grind the fresh red pepper instead of the powder. 2. You can just boil or steam the rice and grind it with water. that exactly works the same.
Indonesian caption is up now thanks to a volunteer captioner!
Thank you very much...kamsa hamidah...i,m from indonesia
i will try make kimchi
I'm from Indonesia too, thanks
rat hay
What if we dont have fish sauce what can we use than???
+Kimby kiran i think soy sauce is good substitute
Eversince.,maangchi is one of my favorite blogger in TH-cam I love all her recipe though I'm Filipina and I'm not familiar some of her recipe but I love to watch her time to time in TH-cam. Thanks mam Godb less!
Your version is the best! My son had to make kimchi as a project for one of his classes but he now makes this regularly. Thank you so much.
I'm so happy to hear that he makes his own kimchi on a regular basis! 👍
@@Maangchi You the best I follow yours recipe its delicious.I always make your Kimchee recipe the Best
Portuguese caption is available now! Thátila Nunes submitted the caption! Thank you so much!
Maangchi ❤
Thai caption was submitted by one of my viewers! Thank you so much!
Maangchi Luvly !
Recipe. for easy kimchi
(kimchi) How many days can I keep?
Thank you u too to teach us!!😘😘😘🙏🙏
Maangchi how long can I keep kimchi in the fridge?
Thank you Maangchi!!! I made it and it was a success, Kimchi made from scratch. It was so tasty and truly easy to make. I didn't add the squid as I don't have it and wasn't comfortable with adding raw squid and it was just perfect for me and my family as is (without the squid). Sending hugs to you
Congratulations!
That looks so delicious! I love kimchi cabbage and also kimchi radish! I will definitely try this recipe, on a smaller scale though! Can anyone tell me the proper storage for kimchi once it’s made? How long to leave it to ferment before eating or can you eat right away too? Then how long will it stay good in the fridge and best way to store it?.. thank you!
Hi! Definitely store it in an airtight jar or container (mason jars are popular choices). Leave it out, sealed, for at least a day at room temperature then pop it in the fridge. You can eat it immediately after preparation when it’s still got that fresh taste. It starts to get tastier and tastier the longer it sits to ferment though! It is good to eat for usually a few weeks but once it tastes sour (it’s very noticeable), it’s probably time for a new batch :) it will last longer by being sure not to eat directly out of the container its stored in, and to press the kimchi down in its container every time you use it.
Vietnamese caption is up now thanks to our volunteer translator!
+Maangchi Thank you for the Kimchi's instruction. By the way, how long does kimChi (1-2 pounds) take to fermented? How long can you keep it in the refrigerator?
when she uploaded this video i was just 7 years old enjoying my winter vacations and excited to go to grade 3 anddddd nowww i am about to join university. hahaxx time flies!
Just made my first jar with just one Napa cabbage. I guess I could have used your vegetarian kimchee but I wanted to use fish sauce. I can’t wait until it ferments!! All my life I dreamed of making my own kimchee. Thank you, Mangchi!!
I made this today, my first time ever making Kimchi and it's come out so well!!!! My boyfriend and I had some fresh with rice, some sesame oil and seeds and a fried egg, sooo delicious. I've had to tighten my budget recently and am soo glad i can keep on eating it without spending £4 on a jar every week :))) Thank you so much Maangchi!
You uploaded this video 11 years ago and you're still replying comments. You're amazing ❤️😯
Must we use fish sauce or it's alright if I don't use it ?
I always use fish sauce but if you don't like to use it, use soy sauce and salt or vegetarian kimchi. th-cam.com/video/nLdvLt8XQ3Y/w-d-xo.html Happy cooking!
@@Maangchi you mean the salty soy suace not the sweet one ?
@@aishaismael3274 yes she means salty soy sauce if you don’t have it just add the soy sauce with salt
That's good. Cuz I was wondering whether the Fish sauce was Halal or not... 😅 Gotta be careful when you're a Muslim.
Help! Anyone know how big is the cup she used? How many ML? TQ
Made my own Kimchi using this recipe!! Omg so so so so good!!!! Now I can eat Kimchi whenever I want kkkkk Even taste better than the store bought Kimchi😋Thank you Maangchi❤️
Awesome! Happy cooking!
@@Maangchi wow after ten years you stil answering. You're the best
This is my favorite kimchi recipe, I like it even better than the traditional recipe hehe... It's amazing even when it's not fermented... oh and by the way everyone, it's sooo worth it to use a high quality fish sauce, it makes a huge difference!
I am 귀신 do you know if i can subsitute the gochugaru with gochujang??
Hi Maangchhii
ok, no short cut this time! : ) Let me know how it turns out, please.
good luck
Spanish (Latin America) caption is up now thanks to one of my viewers' contribution!
thank u, gracias ;D
Ive just made this and its perfect!😍 Im loving it. I used 새우젓 instead of squid. It tastes wayyy better than commercial kimchi. Thank you for sharing this recipe.🌟
Wonderful!!
@@Maangchi I didnt expect you would reply and pin my comment, but thank you so much.😊 Merry Christmas and Happy New Year in advance to you and your family.🎄🎉🥂
hello! did you use fresh shrimp or dried?
@@gamesdropby6076 새우젓 is fermented shrimp.
Just wanted to say thank you for this recipe.. it is so good.. I thought I would have trouble making it but you give such good step by step instructions that it was easy to follow..