I'm Korean living in France. I always watch your videos whenever I feel lonely, and hungry. Now I make a good Kimchi, and good side dishes grâce à toi, merci Maangchi !!!!!
It's 9:35 am rainy Sunday morning here in New York City! 한국어 자막있어요! I'm having coffee and writing this. : ) Thank you so much for your encouraging comments that give me huge energy. English, Chinese, Tagalog, Indonesian, Vietnamese, Filipino, and Korean captions are available thanks to our volunteer translators. th-cam.com/users/timedtext_video?v=LBJMJZdZEOQ Thanks to their help, some of you may be able to make delicious nabak-kimchi! It's so awesome! Check out the description box to see who did the captions! If they make their own videos, let's encourage them by subscribing!
Thank you so much Mangchi.. Whenever youtube shows notification of your new videos.. I will have a feeling like im winning some achievement. :D Happens for evry video..
I am an Indian and a pure vegetarian. But I watch Maangchi's videos just for the heck of seeing her effortless cooking .Her smile is magnetic. Hai Maangchi, say 'hai' to me.
Hi Maangchi, I am not korean (Bangladeshi) and I live in Sweden but I am surviving here by eating kimchi. Here Napa cabbage is very cheap, only 2.5 dollar per kg, and every month I make large portion of kimchi and I can eat them whole month. Me and my husband love kimchi and you too! ❤
Hey maangchi!! I tried to make it and it turn out delicious. Yesterday I made it and served it without tasting it to my friends in a picnic. I was praying to god for my kimchi and buldak and gongal ppangg and your traditional style kimchi and twisted Korean doughnuts and it turned into a very excellent dish. Everyone was so happy with me that all my friends wanted more of these dishes and I was shocked!! Thankyou maangchi so much for all this. Love you 😊. LOL! !
aliz (TH-cam) submitted Hungarian caption! Thanks to aliz' help, all my Hungarian viewers can enjoy watching this video and making nabak kimchi! Thank you so much, aliz!
I’m an Indian living in Munich I am learning so much about Korean dish on your channel and I’m also proud to say that I can make good Kimichi now. Thanks so much. Xoxo 💋 from Munich, Germany
When you talk it’s so adorable and sweet 🤗 I don’t know why but I enjoy the way you talk and explain things. I barely also came across your videos and I’m already in love with them! Thank you! God bless!
Fruit and veggie water kimchi is my very FAVORITE kimchi of all. I'm making this next week, and I'm so excited (and hungry)! Thank you for sharing this wonderful, yummy recipe.
Finnish caption was submitted by one of our volunteer translators! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&auto=yes&ref=wt
~I love your Kimchi recipes! I can hardly wait to make this one!! We have a large family, but, I'm the only one who likes kimchi- which means, I get to eat all of it!!! It just gets better with age, but, I eat it so fast that it never gets to age too long :-) We live in northern San Diego and live near a lot of Asian Markets which make it easy to find all the ingredients in your recipes. I have learned to love spicy foods because of your delicious recipes- thank you Maangchi 💜 Blessings~
hello maangchi.. i'm from indonesia.. we call it asinan bogor , similar but here in indonesia we used vinegar to it.. really refreshing.. thank u for share your recipes.. very kind of u😊😊😊
I just noticed you were using bottled water ... I found out on another channel that the reason for using bottled water when you need to ferment is that the chlorine in the water from most municipal water sources in the US is enough to really slow down fermenting. If you have a water-filter that takes out chlorine that works too.
Kosher salt is much better too, because normal table salt has iodine added. It's good for us, because americans don't typically get enough iodine in their diet, but if you're pickling foods, they might not turn out as crisp and can get more of a soggy texture :P Kosher salt typically doesn't have the iodine added, so the vegetables stay crisper ^_^
I just made this and it was so fun to make and turned out so amazing I ate some fresh right away 😘 now I need to wait until it’s fermented and then I’ll eat it with potatoes as well ! 😍😍
I love all your enchanting food videos! I haven't been successful when trying to do the recipes, but my heart is still joyful even though my mouth is still drooling. Best regards! Your admirer here.
Vegetable & fruits,mool- kimchi!? Yum!! Looks sooo good & refreshing. I cont wait. Must go to grocery today & buying all the ingredients. If cont found the Korean , pear 🍐? I will go ahead & make it anyways w/extra 🍎s yes?
Bosc pears (smaller) and Nashi pears (sweetness may be different) are the closest substitutes. You can use more apples if you can't find pears. Feel free to adjust the ingredients 🙂
In my country Indonesia, we have similiar food called Asinan 😄 but instead of using radish, we are using Jicama or Yam Bean wich is similiar to radish 😄 we also use another tropical fruit.. the taste is sweet, sour and spicy
I received from a friend your book as a birthday gift and it makes me very happy, the best ever among my cookbook collection. Thank you for sharing your talent specially in making different kinds of Kimchi. May I request for a related Kimchi recipe the COLESLAW Kimchi. Thank you in advance Maangchi.
Thanks for this refreshing recipe. Just want to know. After leaving it outside for 24 hours and transferring it to the fridge, how long can it be kept in the fridge for consumption?
망치님!! 항상 비디오 너무 잘 보고 있습니다.!! 요리에 관심이 없었던 제가 망치님 비디오를 보면서 한식도 슬슬 시도해보고 요리에 대해서 항상 영감을 주셔서 저에게 너무 소중한 채널이에요! 다름이 아니라, 혹시 약과나 유과 등 한과 만드는 영상을 올리실 계획은 없으신가요? 우리나라의 전통 과자라는 점에서 사람들의 흥미도 끌 수 있는 주제인 것 같고.... 무엇보다도 너무 맛있잖아요!!!! ㅎㅎㅎ항상 영상만 보다가 처음으로 댓글 올려봅니다. 좋은 하루 되세요!!
ah, I've been making Kimchi on your recipies for years, but I live in Sweden, and exept in high summer, fermenting never happens as fast as in 24-48 hrs. I usually wait at least 3 days before refrigerating, otherwise the process won't have started properly, and during winter I've sometimes waited even longer. I love fermenting pretty much everything, and none of the swedish traditional fermented dishes ferments as fast as kimchi, those I have to leave out for at least 2 weeks to a month before referigerating, but that's because of the kimchi brine which kick-starts the process! I'll probably make this one as well really soon, we recently ran out of kimchi!!!
The cool weather is in fact an advantage, because slow fermentation in a colder environment gives a better taste! Koreans use a special type of kimchi refrigerator, the temperature of which is colder than a normal fridge but not enough to freeze. In that fridge, my mom's kimchi takes at least two to three months for fresh kimchi to ferment enough to fit my preference. Worth the wait!
Maangchi I love the way you cook because you teach as well. Your food looks very tasty and you are very funny as well.....I enjoy your channel so much! Brenda New York City
I cannot wait to make this for my family all of your delicious recipes makes my family so happy 😁 ❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️ Thank you!!!!!!!!
What is the red spice? Ground chili pepper?
It's Korean hot pepper flakes (gochu-garu in Korean). www.maangchi.com/ingredient/gochugaru
I'm Korean living in France. I always watch your videos whenever I feel lonely, and hungry. Now I make a good Kimchi, and good side dishes grâce à toi, merci Maangchi !!!!!
Awesome! Happy cooking!
Maangchi 😄
It's 9:35 am rainy Sunday morning here in New York City! 한국어 자막있어요!
I'm having coffee and writing this. : ) Thank you so much for your encouraging comments that give me huge energy.
English, Chinese, Tagalog, Indonesian, Vietnamese, Filipino, and Korean captions are available thanks to our volunteer translators. th-cam.com/users/timedtext_video?v=LBJMJZdZEOQ
Thanks to their help, some of you may be able to make delicious nabak-kimchi! It's so awesome!
Check out the description box to see who did the captions! If they make their own videos, let's encourage them by subscribing!
When I feel very low I love to watch ur vedio Iam from INDIA Iam very happy to see u GOD bless u darling
Thank you so much for your nice words! Check out the written recipe, tips, and more photos here. www.maangchi.com/recipe/nabak-kimchi
Love,
Maangchi can you make blood sausage soup?
Thank you so much Mangchi.. Whenever youtube shows notification of your new videos.. I will have a feeling like im winning some achievement. :D Happens for evry video..
Many hours
Off u
Maangchi น่ารับประทานมากค่ะ
Maangchi ill try ti make this to my mom. Thank you!!! 😍
I am an Indian and a pure vegetarian. But I watch Maangchi's videos just for the heck of seeing her effortless cooking .Her smile is magnetic. Hai Maangchi, say 'hai' to me.
You can always modify the recipe to make it vegetarian. I do it for my cousin and his family. They are total vegetarians.
What in the world is a pure vegetarian and why aren’t you vegan?
Hi Maangchi, I am not korean (Bangladeshi) and I live in Sweden but I am surviving here by eating kimchi. Here Napa cabbage is very cheap, only 2.5 dollar per kg, and every month I make large portion of kimchi and I can eat them whole month. Me and my husband love kimchi and you too! ❤
Hey maangchi!! I tried to make it and it turn out delicious. Yesterday I made it and served it without tasting it to my friends in a picnic. I was praying to god for my kimchi and buldak and gongal ppangg and your traditional style kimchi and twisted Korean doughnuts and it turned into a very excellent dish. Everyone was so happy with me that all my friends wanted more of these dishes and I was shocked!! Thankyou maangchi so much for all this. Love you 😊. LOL! !
I'm only 12 and I love her. Maangchi got me interested in Korean culture and I'm currently learning the language.
나박김치 시원하고 맛있겠어요~~ 가을에 더 맛있을거 같아요^~^
The Food Network needs to give you your own show. Seriously!
LivsDaddyOh nobody watches tv any more, she is better off here lol
aliz (TH-cam) submitted Hungarian caption! Thanks to aliz' help, all my Hungarian viewers can enjoy watching this video and making nabak kimchi! Thank you so much, aliz!
I got to go to the Korean market today, AND I come home to find a new Maangchi video!?!? What a great day!
I’m an Indian living in Munich I am learning so much about Korean dish on your channel and I’m also proud to say that I can make good Kimichi now. Thanks so much. Xoxo 💋 from Munich, Germany
She's always smiling. So sweet ❤
When you talk it’s so adorable and sweet 🤗 I don’t know why but I enjoy the way you talk and explain things. I barely also came across your videos and I’m already in love with them! Thank you! God bless!
Greek and Thai captions were submitted by our volunteer viewers! Thank you so much!
I live for Maangchi's kimchi recipes. It's like unwrapping presents for birthday.
Tagalog and German captions were submitted by my viewers! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&nv=1
So great..i learned a lot of u about korean recipes...gahamsamnida maangchi😘im from philippines
the sound of cut napa cabbage being pulled apart is so nice :)
영양가득한 한국음식 영상들 늘 감사드립니다~ 나박김치 한번도 안해봤는데 당장 해보고 싶네요^^
내일 당장 나박김치 만들어, 추석에 만들어 놓은 송편 다시 쪄서 함께 먹어야 겠어요.
This is a classic refreshing kimchi, very little spiciness, often sweetened a tad with sugar. The broth/liquid is absolutely wonderful.
Fruit and veggie water kimchi is my very FAVORITE kimchi of all. I'm making this next week, and I'm so excited (and hungry)! Thank you for sharing this wonderful, yummy recipe.
나박김치 제가 제일 좋아하는 김치에요 너무맛있어요😄😄😄
Finnish caption was submitted by one of our volunteer translators! Thanks a lot! th-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&auto=yes&ref=wt
I love how you cut the cabbage and then tear it apart, awesome recipes! Keep it up!
I live in India i watch all ur shows lovethe way u cook and smile u r so cute
watching you slicing the veggies is satisfying
저기에다가 소면만 말아서 먹어도 진짜 맛있는데!!♡♡♡영상 감사해요~!😍
Whoa! I love water kimchi! I had NO idea it was this easy to make!!! 😲😲😲 I will definitely make this. Thank you.
~I love your Kimchi recipes!
I can hardly wait to make this one!!
We have a large family, but, I'm the only one who likes kimchi- which means, I get to eat all of it!!! It just gets better with age, but, I eat it so fast that it never gets to age too long :-)
We live in northern San Diego and live near a lot of Asian Markets which make it easy to find all the ingredients in your recipes. I have learned to love spicy foods because of your delicious recipes- thank you Maangchi 💜
Blessings~
You're almost at 2 mil subbies. I hope you hit it by the end of the year. All the best.
Naa Kai already over 2m :))
Now it's 4.02 mil.. Wow maangchi..
hello maangchi.. i'm from indonesia.. we call it asinan bogor , similar but here in indonesia we used vinegar to it.. really refreshing.. thank u for share your recipes.. very kind of u😊😊😊
I just noticed you were using bottled water ... I found out on another channel that the reason for using bottled water when you need to ferment is that the chlorine in the water from most municipal water sources in the US is enough to really slow down fermenting. If you have a water-filter that takes out chlorine that works too.
Kosher salt is much better too, because normal table salt has iodine added. It's good for us, because americans don't typically get enough iodine in their diet, but if you're pickling foods, they might not turn out as crisp and can get more of a soggy texture :P Kosher salt typically doesn't have the iodine added, so the vegetables stay crisper ^_^
@@Taricus in fact, I’m told by people with lots of experience that iodine will prevent fermentation.
Sorry, I made a comment on the wrong post. It won’t let me read the comment, let alone erase it so that I can put it where it belongs.
다음주 9월 13일이 한국에 추석인데, 기름진 음식 많이 먹으니 무조건 다들 '나박김치' 하거든요~
(예전에 할머님과 어르신들께서 추석 명절과 잔치때 하시던 그대로의 방법과 모양도 재료도 거의 같아요!)
망치님! 음식의 레시피는 정말 충실해서 음식에 정이가고 따뜻한 사랑이 연상이 되어요.
망치님! 미국에서도 추석명절 맞이해
복많이 받으시고 건강하시며 계속해
맛나는 한국음식 알려주세요-♥♥
I just made this and it was so fun to make and turned out so amazing I ate some fresh right away 😘 now I need to wait until it’s fermented and then I’ll eat it with potatoes as well ! 😍😍
👏 " I’ll eat it with potatoes as well" : )
Jacob Hanna submitted Arabic caption! Thank you so much!
She IS so funny,it is really fun to Cook watching you😊
I'll definitely try this😍😋 Thanks, asAlways your a charmer Maangchi😊
I love all your enchanting food videos! I haven't been successful when trying to do the recipes, but my heart is still joyful even though my mouth is still drooling.
Best regards!
Your admirer here.
I am going to make 나박김치 for my daughter this week. She likes Kimchi with water.
This recipe looks very simple and easy.😎 thank you 망치^^
In Indonesia we used kedondong(Ambarella), mango, jambu air(water guava), longan, grapes, half ripe papaya. Nice to have it while cold;)
Russian caption was submitted by one of my viewers! Thank you so much!
What a lovely video, with a lovely lady that has a lovely accent and makes lovely food
찐고구마,군고구마 먹을때 물김치랑 같이 먹으면 꿀맛이쥬!ㅎㅎ
And i also love sweet potatoes too. Can you give us some recipes to make dishes with sweet potatoes?
Maangchi! Can you please show your tools in the kitchen and how you care and sharpen your favorite knife? Thank you :)
Vegetable & fruits,mool- kimchi!? Yum!! Looks sooo good & refreshing. I cont wait. Must go to grocery today & buying all the ingredients. If cont found the Korean , pear 🍐? I will go ahead & make it anyways w/extra 🍎s yes?
Bosc pears (smaller) and Nashi pears (sweetness may be different) are the closest substitutes. You can use more apples if you can't find pears. Feel free to adjust the ingredients 🙂
wow Wow WOW, looks SO delicious and refreshing!! Thank you for this wonderful vegan recipe!!
Dear Maangchi, it is very delicious! I live in Russia and I made nabak-kimchi !!! Thanks for the great recipe!
i really want to do your recipes it makes me hungry everytime i watch!!! god bless u more maangchi!
Woooow! Looks REALLY yummy! 맛있겠다! 😋👍
Mika in Korea and flows by 668-6246
Mika in Korea floorsfoooqs
잘 하시네요 ^^
영상 보다가 망치님 과일깎는 솜씨에 깝놀했네요 진짜 얇고 길게 잘깎는듯 대단해요 !
Loves it, make it all the time. Thanks Maangchi! 😘❤️🙏🏼🙇🏻♂️👍✌️👏
I really love to watch your videos...
I am very inspired from your video and looking forward to make Korean dishes...
I just started watching you and I love doing so amazing
I'm really looking forward to making this type of kimchi! My family loves your recipes! Thanks again, Maangchi! 🍁🍂🍃
Hi Maangchi, thank you so much. I will try it with other fruit and vegetable available in my country. Love your recipe.
I'm cooking for loads of Korean students in U.K. And love all your recipes next time I will make them this kimchi ❤️❤️❤️❤️
Maangchi, I just bought a radish that size to make kkakdugi. So tasty, thanks to you!
I love all your receipies maangchi... love watching the way you cook.... 😀😀
In my country Indonesia, we have similiar food called Asinan 😄 but instead of using radish, we are using Jicama or Yam Bean wich is similiar to radish 😄 we also use another tropical fruit.. the taste is sweet, sour and spicy
Novi Nadya asinan rujak! 😂
I received from a friend your book as a birthday gift and it makes me very happy, the best ever among my cookbook collection. Thank you for sharing your talent specially in making different kinds of Kimchi. May I request for a related Kimchi recipe the COLESLAW Kimchi. Thank you in advance Maangchi.
Thank u. I just wanted a simple recipe.
Thanks for this refreshing recipe. Just want to know. After leaving it outside for 24 hours and transferring it to the fridge, how long can it be kept in the fridge for consumption?
I love your show!! Can you make more vegan/vegetarian recipes please?
I love how fun you are around the kitchen. 😍😘
망치님!! 항상 비디오 너무 잘 보고 있습니다.!! 요리에 관심이 없었던 제가 망치님 비디오를 보면서 한식도 슬슬 시도해보고 요리에 대해서 항상 영감을 주셔서 저에게 너무 소중한 채널이에요! 다름이 아니라, 혹시 약과나 유과 등 한과 만드는 영상을 올리실 계획은 없으신가요? 우리나라의 전통 과자라는 점에서 사람들의 흥미도 끌 수 있는 주제인 것 같고.... 무엇보다도 너무 맛있잖아요!!!! ㅎㅎㅎ항상 영상만 보다가 처음으로 댓글 올려봅니다. 좋은 하루 되세요!!
Maangchi mam iam watching every video of yours.Really interesting to learn👍👍
I love watching your videos on Sundays. So relaxing and refreshing. ^^
한국어 자막 올렸습니다 ^__^
명절은 끝나가지만 즐거운 한가위 보내세요!
감사합니다!
Thank you for another kimchi recipe maangchi! Ive been very busy lately and im thinking of making some kimchi during my day off!
I love your wonderful recipies Maangchi. Many hugs for you from Mexico.
멀리 미국에서 올리신거 따라 해보고싶은 묘~한 이 기분! 한국에서 배우는거보다 더 해 봄직한?!
아마 미.쿡! 인을 위해서 방송하셔서 설명이 더 쉬운듯.
제게 딱! 맞아요~^^
엄지 척!!
i tried almost ur kimchi recipes and really i love this nabak-kimchi , i need to make
Hello Maangchi, nice n lovely recipe the u showing in youtube its realy beautiful i am watching ur vedio i am from Goan working in kuwait.
Cảm ơn maangchi đã làm những video hữu ích, maangchi làm video nước đường nâu hàn quốc nhé cảm ơn. Chúc maangchi ra nhiều video hay
ah, I've been making Kimchi on your recipies for years, but I live in Sweden, and exept in high summer, fermenting never happens as fast as in 24-48 hrs. I usually wait at least 3 days before refrigerating, otherwise the process won't have started properly, and during winter I've sometimes waited even longer. I love fermenting pretty much everything, and none of the swedish traditional fermented dishes ferments as fast as kimchi, those I have to leave out for at least 2 weeks to a month before referigerating, but that's because of the kimchi brine which kick-starts the process! I'll probably make this one as well really soon, we recently ran out of kimchi!!!
The cool weather is in fact an advantage, because slow fermentation in a colder environment gives a better taste! Koreans use a special type of kimchi refrigerator, the temperature of which is colder than a normal fridge but not enough to freeze. In that fridge, my mom's kimchi takes at least two to three months for fresh kimchi to ferment enough to fit my preference. Worth the wait!
Hi maangchi I am your super fan. I am living in south India Bangalore. God bless you
Wow! Amazing recipe....enjoy that yumminess.
Very educational thanks for sharing!
Maangchi I love the way you cook because you teach as well. Your food looks very tasty and you are very funny as well.....I enjoy your channel so much!
Brenda
New York City
Delicious! I will try to make this!
I just love to watch you cook. It's a great feelings. Thanks Maangchi. Stay blessed.😊😊💐💖
me encanta tus videos y la comida coreana verduras vegetales y mucho mas.. saludos Maangchi ;)
I cannot wait to make this for my family all of your delicious recipes makes my family so happy 😁
❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❌⭕️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
Thank you!!!!!!!!
I love maangchi! She makes everything look so fun and easy ⭐️
맛있겠다ㅜㅜ 망치님 영상 항상 잘 보고 있어요♡~ 감사합니다!!
What a healthy recipe.
maangchi.....i really love to watch you cook...
장담하는데 맛있어요
따라해서 실패한적 한번도 없어요
파김치 한번 부탁드립니다
Thanks for this video ❤❤
Your hair looks so pretty and shiny! :D ♥️
You are wonderful and very ingenious and I love to follow you so much that you are the best😍😍
Wow nice fruity juicy desert yummy..👍
oh maangchi. I love you and all your dishes
I'm so excited! She passed 2 million subs!
선생님 잘보고 갑니다^^
나박김치는 곧 해봐야 겠습니다ㅎㅎ
구독도 하겠습니다~