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..
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. ua-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!
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 !!!!!
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! ❤
aliz (UA-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
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.
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! !
Finnish caption was submitted by one of our volunteer translators! Thanks a lot! ua-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&auto=yes&ref=wt
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!
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 ^_^
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😊😊😊
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 🙂
~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~
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 ! 😍😍
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
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.
처음 도전할 때는 시원한 국물을 원해서 파프리카(맛을 위해 추가), 사과랑 양파를 갈아서 즙만 국물에 짜서 넣었는데 이번엔 귀찮아서 망치님처럼 그대로 얇게 썰어 넣어봤어요! ㅋㅋ 사과가 검게 변하긴 해도 막상 먹기에 그다지 나쁘지 않아서 다음엔 다 썰어서 넣는 걸로~ 저는 국물에 새우젓 국물이랑 매실청, 비트즙을 추가했는데, 조금 짜다고 엄마가 과일 육수 조금 추가하신 거 빼면 반응이 좋았어요ㅋㅋ😊
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!
This looks so tasty! Here in Sweden, we have special apples with a lovely slightly tart/sour taste in season now, I bet they will work very well in this recipe! I always long for autumn so I can eat those delicious apples! I've seen what looks like Korean pears in the grocery store, but they call them Japanese pears. Will they work too?
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!!
I've been excited to see you make this since I read your book. I have a question about Korean radishes though, are they as strong as a red radish, or more mild? I'll bet jicama would be delicious in this recipe. PS, thank you for keeping me company on deployment, I read your book on my phone during my lunchbreak.
This is somewhat similar to how i make my regular kimchi! I make vegetarian kimchi and usually use apples instead of sugar in the paste i make to coat the cabbage (apples-onion-ginger-garlic-gochugaru).
انا احبك كثيرا maangchi لمزيد من النجاح انا احب كثيرا الاكلات الاسيوية وموت فيها اتمنى تعملي فيديو عن كيفية صنع صوص الصويا منزليا او بديل لها احبك mmmoouuuuuhhhhhh
![Water Kimchi: Once it hits the lips, YOU CAN'T STOP EATING 😋 시원하고 깔끔한 나박김치 #kimchi [Nabak Kimchi]](/img/n.gif)
What is the red spice? Ground chili pepper?
It's Korean hot pepper flakes (gochu-garu in Korean). www.maangchi.com/ingredient/gochugaru
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!!! 😍
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. ua-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!
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 😄
Greek and Thai captions were submitted by our volunteer viewers! Thank you so much!
Tagalog and German captions were submitted by my viewers! Thanks a lot! ua-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&nv=1
나박김치 시원하고 맛있겠어요~~ 가을에 더 맛있을거 같아요^~^
When I feel very low I love to watch ur vedio Iam from INDIA Iam very happy to see u GOD bless u darling
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! ❤
aliz (UA-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 only 12 and I love her. Maangchi got me interested in Korean culture and I'm currently learning the language.
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
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?
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! !
The Food Network needs to give you your own show. Seriously!
LivsDaddyOh nobody watches tv any more, she is better off here lol
Finnish caption was submitted by one of our volunteer translators! Thanks a lot! ua-cam.com/users/timedtext_video?bl=watch&v=LBJMJZdZEOQ&auto=yes&ref=wt
Russian caption was submitted by one of my viewers! Thank you so much!
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!
한국어 자막 올렸습니다 ^__^
명절은 끝나가지만 즐거운 한가위 보내세요!
감사합니다!
나박김치 제가 제일 좋아하는 김치에요 너무맛있어요😄😄😄
Woooow! Looks REALLY yummy! 맛있겠다! 😋👍
Mika in Korea and flows by 668-6246
Mika in Korea floorsfoooqs
잘 하시네요 ^^
She's always smiling. So sweet ❤
저기에다가 소면만 말아서 먹어도 진짜 맛있는데!!♡♡♡영상 감사해요~!😍
영양가득한 한국음식 영상들 늘 감사드립니다~ 나박김치 한번도 안해봤는데 당장 해보고 싶네요^^
I live in India i watch all ur shows lovethe way u cook and smile u r so cute
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.
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😊😊😊
내일 당장 나박김치 만들어, 추석에 만들어 놓은 송편 다시 쪄서 함께 먹어야 겠어요.
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 🙂
I live for Maangchi's kimchi recipes. It's like unwrapping presents for birthday.
I got to go to the Korean market today, AND I come home to find a new Maangchi video!?!? What a great day!
Jacob Hanna submitted Arabic caption! Thank you so much!
the sound of cut napa cabbage being pulled apart is so nice :)
This is a classic refreshing kimchi, very little spiciness, often sweetened a tad with sugar. The broth/liquid is absolutely wonderful.
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-♥♥
In Indonesia we used kedondong(Ambarella), mango, jambu air(water guava), longan, grapes, half ripe papaya. Nice to have it while cold;)
찐고구마,군고구마 먹을때 물김치랑 같이 먹으면 꿀맛이쥬!ㅎㅎ
~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~
watching you slicing the veggies is satisfying
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" : )
So great..i learned a lot of u about korean recipes...gahamsamnida maangchi😘im from philippines
맛있겠다ㅜㅜ 망치님 영상 항상 잘 보고 있어요♡~ 감사합니다!!
그대로 따라해 볼게요.^^👍
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! 😂
Thank u. I just wanted a simple recipe.
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.
I love how you cut the cabbage and then tear it apart, awesome recipes! Keep it up!
Whoa! I love water kimchi! I had NO idea it was this easy to make!!! 😲😲😲 I will definitely make this. Thank you.
영상 보다가 망치님 과일깎는 솜씨에 깝놀했네요 진짜 얇고 길게 잘깎는듯 대단해요 !
선생님 잘보고 갑니다^^
나박김치는 곧 해봐야 겠습니다ㅎㅎ
구독도 하겠습니다~
처음 도전할 때는 시원한 국물을 원해서 파프리카(맛을 위해 추가), 사과랑 양파를 갈아서 즙만 국물에 짜서 넣었는데 이번엔 귀찮아서 망치님처럼 그대로 얇게 썰어 넣어봤어요! ㅋㅋ 사과가 검게 변하긴 해도 막상 먹기에 그다지 나쁘지 않아서 다음엔 다 썰어서 넣는 걸로~ 저는 국물에 새우젓 국물이랑 매실청, 비트즙을 추가했는데, 조금 짜다고 엄마가 과일 육수 조금 추가하신 거 빼면 반응이 좋았어요ㅋㅋ😊
And i also love sweet potatoes too. Can you give us some recipes to make dishes with sweet potatoes?
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..
Maangchi! Can you please show your tools in the kitchen and how you care and sharpen your favorite knife? Thank you :)
장담하는데 맛있어요
따라해서 실패한적 한번도 없어요
파김치 한번 부탁드립니다
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!
I'll definitely try this😍😋 Thanks, asAlways your a charmer Maangchi😊
Koreans really have various dishes...
That's right.
잠시만요 이런식으로 고구마랑 드시면 너무 좋잖아요ㅠㅠㅠㅠㅠㅠㅠㅠㅠ
wow Wow WOW, looks SO delicious and refreshing!! Thank you for this wonderful vegan recipe!!
저거는 돼지고기 김치볶음밥에 먹으면 환상의 콜라보레이션이죠!! 하 먹고 싶다 ㅠㅠ
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!!
What a lovely video, with a lovely lady that has a lovely accent and makes lovely food
I can't wait to make this!
1인용으로 딱이겠네요. 맛있겠드아!!!!! 고구마랑 먹으면 정말 맛있지요!! 👍
She IS so funny,it is really fun to Cook watching you😊
Thanks for this video ❤❤
I want mul kimchee right now!!
Hi maangchi I am your super fan. I am living in south India Bangalore. God bless you
On my way from a interview I walked past her 😖 I wanted to say hello but she was walking mad fast🤣🤣🤣🤣🤷
Koreans really move fast ahaha
am korean, can confirm
we always walk like we have somewhere important to be😂
This looks so tasty! Here in Sweden, we have special apples with a lovely slightly tart/sour taste in season now, I bet they will work very well in this recipe! I always long for autumn so I can eat those delicious apples!
I've seen what looks like Korean pears in the grocery store, but they call them Japanese pears. Will they work too?
I think any Asian pear which is crunchier and juicier than the normal pear would works well in this 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'm cooking for loads of Korean students in U.K. And love all your recipes next time I will make them this kimchi ❤️❤️❤️❤️
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!!
Dear Maangchi, it is very delicious! I live in Russia and I made nabak-kimchi !!! Thanks for the great recipe!
Yay! New Maangchi!
i love the way she says "water" she is so cute
Payton Lee you mean "wahduh" 😉 lol
Wow nice fruity juicy desert yummy..👍
AAA! Waiting for your new video :)))finally it comes out
한국요리를 저보다잘하시네요?^^*맛있어보여요
I've been excited to see you make this since I read your book. I have a question about Korean radishes though, are they as strong as a red radish, or more mild? I'll bet jicama would be delicious in this recipe. PS, thank you for keeping me company on deployment, I read your book on my phone during my lunchbreak.
Korean radishes are milder than Western red radishes. Less bitter, too!
In Vietnam, we can buy Korean chillisauce and chilliflakes easily in the supermarkets
I'm so excited! She passed 2 million subs!
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^^
i really want to do your recipes it makes me hungry everytime i watch!!! god bless u more maangchi!
Maangchi is interesting from th begining where she chops a vegetable to the end where she tries the food.
me encanta tus videos y la comida coreana verduras vegetales y mucho mas.. saludos Maangchi ;)
Delicious! I will try to make this!
This is somewhat similar to how i make my regular kimchi! I make vegetarian kimchi and usually use apples instead of sugar in the paste i make to coat the cabbage (apples-onion-ginger-garlic-gochugaru).
انا احبك كثيرا maangchi لمزيد من النجاح انا احب كثيرا الاكلات الاسيوية وموت فيها اتمنى تعملي فيديو عن كيفية صنع صوص الصويا منزليا او بديل لها احبك mmmoouuuuuhhhhhh
I really love to watch your videos...
I am very inspired from your video and looking forward to make Korean dishes...
New favorite
I love Mamangchi ♡♡♡♡
Loves it, make it all the time. Thanks Maangchi! 😘❤️🙏🏼🙇🏻♂️👍✌️👏
omg i love her so much , my queen
What a healthy recipe.
Yessssss. I am so happy you finally made this!!!
in indonesia its called rujak cuka. or asinan 😍😍
Great recipe! Is time of the year to make this fermented food like fruit kimchi. Delicious , healthy & good for your gut. Thanks Maangchi
Neny Lei A
Neny Lei l