I made this Kimchi 2 yrs ago and now I have a korean fiance! He fell inlove with my korean cooking! Little did he know I learned everything from Maangchi.. he’s a chef in Korea, he’s 31 and im 28 yrs old.. and weve been together for 2 yrs now.. what you said is true.. in korea if the wife knows how to make kimchi that means she’s a good cook. His mom was also impressed by my kimchi and last year I was in korea visited his mom and i made dolsot, and name all banchan i made them, and she was really impressed, thanks to you!! I just saw this video again and It reminded me how I wrote down all the ingredients and bought everything at the korean store even the fermented shrimp. I just looked back and this is the first korean dish I cooked for my fiance.. we are getting married next yr january 15, in Seoul Korea, im so excited! kamsahamnida Unni! I loooove you! You inspire me in making korean dish.. I learned every korean dish I know from you! Sending love from the Philippines! ❤️❤️❤️
I just made kimchi and learned a couple things 1. If you have work in the morning dont start making this at dinner time. I have to wake up in six hours 😅 2. If you think you bowl and strainer are big enough, they aren't. Your kitchen will be a mess 3. If you decide to make some vegetable stock, it'll be hot obviously. So go ahead and stick it in the freezer for 10. Itll really help the flavor. I also personally add a tbsp of double fermented soy sauce in the vegetable stock. Its really good Thank you maangchi I found this video 2 years ago and it has really helped me out a lot ❤❤❤
I tried making kimchi with your recipe and it turned out to be AMAZING!!! It was quite time consuming haha but it was definitely worth it! I didn’t have minari, buchu and marinated shrimps, but still this kimchi was the best I’ve ever eaten in my country! I mean our restaurants’ kimchi wasn’t as good as mine!! Thank you so much for this recipe!!!
The recipe was published on 2014 and she still posts answers to questions. You are great, I’m very happy to be one of your subscribers. Have an awesome day, keep smiling!
Look at the pinned comment. It was questioned yesterday and she still reply it eventho these video posted on 8 years ago. I love how dedicated she is 🥰
In the past I've always made Maangchi's mak kimchi using the standard $10 chinese grown gochugaru and I've really enjoyed it. This time I decided to make the "real" kimchi recipe using quality Korean sun-dried pepper flakes like she recommended in her kimchi FAQ. I went with the medium-spicy. It was totally worth the extra effort and the cost. I enjoyed the whole process of salting down the cabbage and watching them magically transform and finally spreading the paste on the individual leaves. I have never tasted better kimchi anywhere--the depth, complexity and intensity of flavor are at a completely different level and it's only a few days old. And the layers look so beautiful on the plate, like French mille feuille pastry. I went out of my way to get the freshest, crispest cabbage and vegetables but the quality of the gochugaru has to be the main factor in this spectacular outcome. I can't stop eating this kimchi. It's inspired me to order the biggest Ejen container that fits in my refrigerator (7.4 liters). Thank you Maangchi. You bring so many so much lasting happiness with your teachings!
I married a korean over three years ago and i’ve been following each of your videos to cook all his traditional favorite food . His mom thinks i’m very good at cooking but i’m just watching all of your videos, so thank you Maangchi i’m her favorite because of you ❤️❤️🥺
I'm also getting ready to marry a Korean man so I'm also watching your videos I want to make him very happy so thank you for sharing all of your wonderful recipes
@@mary7857 from my experience it’ll really help especially for the kimshi because it is very important to have it ready . Also check her cooking and recipe . And congratulations 🎊
I have a friend from South Korea and I told her I wanted to start making my own kimchi. well she then sent me your link and I have been making kimchi this way (because of your help) for two years. I now make some for my mother-in-law because she LOVES IT. thank you so much for helping people like myself. i also make kimchi stew with the kimchi that I make.
I am filipino and i learned making kimchi from you. Everytime i make it my korean husband tells me that i make the best kimchi he ever tasted. Thank you for sharing your recipe. Btw i put half of an apple in my sauce everytime.
Just finished making the kimchi. This is the third time and I watched video step by step. I bought your cookbook 2yrs ago and made some recipes. Delicious! I like all foods of the world so I rotate cuisine to cuisine. Now I'm back to Korean food. I made the traditional kimchi and it's perfect already! I'm sure once it ferments it'll be even more tasty. I tried a few supermarket kimchis and they don't compare. Thank you so much 💓 Cooking with you was fun.😊
Tomorrow I'm making this kimchi recipe again,my partner is really picky about kimchi but your recipe is the only one she really likes.❤ Thanks for this delicious recipe 🥰🥰
Making traditional kimchi is like painting. Your hands are the brush, the paste is the paint, the cabbage is the canvas, and the completed dish is art.
❤ first found this video in 2016/2017 and still come back to watch sometimes, for information and because when I'm stressed I find the process is so calming to watch 😅 But I always crave rice and kimchi by the end
I've lost count of the number of times I've used this recipe now, but it must be in the hundreds. My friends mom is Korean, and when I mentioned I was making kimchi she was delighted. When I described the process and mentioned making the "porridge" I swear she almost started crying! "Oh!" she said, "You're doing it the proper way!" Now I have to add an exrtra head of cabbage just so I can take some round for her 😁
The fact that this was made 8 years ago and she still replies is amazing , And congratulations on 26 million views you deserve itt!! Btw I love your voice it’s so cute
I've literally fell in love with her, the video quality, and the recipe. I've watched it fully, at normal speed, from beginning to end, which is like wow, never. haha Loved everything!
First time I watched this video was about 6-7 years ago. I have made kimchi 4 times since then and I keep coming back to this video to remind myself how to make it. I am so happy the video is easy to find, because 1 time I found a recipe WITHOUT CHILI PEPPERS in it. Useless, haha!
I’ve made this kim chi recipe every year for the past 4 years and I’m telling you, it is the BEST Kim chi I have ever had. And I frequent Korean restaurants (I live near Korea town in Los Angeles.) thank you so much @maangchi !!!
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.
This recipe is senstational. Thank you. I made it step by step by pausing and following along. I never thought I could make kimchi as I have been buying it for so long. This gives me confidence to not buy kimchi ever again.
The reason why we put salted shrimp in kimchi is because salted shrimp has lactobacillus needed to ferment kimchi. The protein of shrimp is also the ingredient for lactobacillus fermentation, and in the same way, the protein of milk is the same as cheese or yogurt fermented by lactobacillus.
Hello Maangchi, I watched this again for a refresher. I have made your recipe several times since I first saw this video in 2017. Now I make it for myself & my daughters because it is better than any kimchi we can buy. I will be making a batch tomorrow after work. Thank you so much for sharing all your recipes.
Kia ora from New Zealand. I lived in Singapore for a few years back in the rā and taught English to Korean housewives who taught me how to make my own kimchi. I use your recipe all of the time. In New Zealand it has become popular but very westernised in flavour and many brands are weak in flavour. Anyway, I make it in 5litre buckets and its very popular, so I sell it to fundraise in our community.... Use your recipe every time❤
Just made Kimchi for the first time because my girl friend was sad the place she normally eats it is closed down. Was suprised how easy it was to make...
Thanks you Maangchi for making these videos! I am half korean, and my mother passed away almost 15 years ago. My siblings and I never learned to make all the dishes our mother made for us. Now, with your help, we can recreate all the korean dishes we loved so much.
I can Understand you with that. My mother passed away when i was 14 and she never got around to teaching me anything because she was so sick in the end. I'm so happy that I found Maangchi, because as you said, I can now learn and make the foods that i grew up with. And maybe one day teach my own children (if i ever have any). Thank you Maangchi!!!!
So I had tried making kimchi before with another recipe. It wasn’t too bad but it wasn’t lip smacking, table pounding delicious. The recipe was a large batch[7 cabbages] but someone split it up to make it so the recipe is one cabbage. I followed the recipe and instructions on how to make it, but I just didn’t really like the flavor. It was also not sour enough. I had it fermenting in the fridge for a month but it didn’t sour enough. I found Maangchi’s recipe and I wanted to try it. I had already learned how to make jajangmyeon from Maangchi. So I’m like let’s learn from her again🫶🏻I followed the recipe only with some differences. I used two cabbages. One was 3 pounds and the other was 4 pounds. I also cut the cabbage in 1 inch before I started everything. I didn’t cut the radish in strips instead I did it in chunks. I didn’t find the buchu so I added 3 more green onions. When I finished I left my kimchi to ferment 3 days in room temperature(I like mine a bit sour😅) and yes it produced a lip smacking, table pounding kimchi!!! 🤤So delicious! I’ve been eating it everyday🤤
I just met your channel like a few days ago and i’m absolutely obsessed with your videos!!! I have rewatched several recipes multiple times over just for how soothing (and deliciously fun) they are to watch!! So much love for you, Maangchi!!! ❤
Making kimchi for the first time with this recipe I spent 170 dollars on stuff to make it I even got a kimchi container I hope it turns out good I’ve spent the last month researching it before I make it
I'm going to make this recipe tomorrow for the first time. I have gathered all of my ingredients, except I don't have Minari available right now. I got everything else! I went to my local Korean market and the man who runs the place was surprised that I wanted salted, fermented shrimps. He asked me if I was making Kimchi, and I said YES! How did you know? He said, well what ELSE would you use it for? and laughed and laughed. He was very funny and we talked about you and your cooking channel and he said you are the real deal! I love it. Wish me luck!
Dear Maangchi, Because I am pregnant I have been craving a homemade kimchi, I can’t stand store bought, it has to be freshly made at home so I DID IT! I made homemade kimchi with your recipe for the very first time and Oh my Gosh! I could say I am pretty proud of myself!!! Very delicious my Baby agree with it! So good I had to eat it with my dinner Lasagna! (Please don’t judge me) 😂 being pregnant is really weird especially when it comes to food cravings. Kamsahamnida Maangchi 🤗☺️
I really love to eat kimchi nd just wanna try to make kimchi at my home,so please let me to know,That you put more red chilli powder,I do not wanna to put chilli powder than it is become a tasty kimchi or not????
Congrats, same! Due in June. I'm craving spicy octopus and kimchi. Gonna make my husband take me to get some for our anniversary. I will attempt to make it myself another day lol.
I returned from Korea at the end of March with the need to learn how to make kimchi. Your video was one of the first that showed up. Your directions are wonderful and easy to follow. And this morning, I made kimchi for the first time. I'm enjoying the fresh kimchi right now and have the rest on the counter. I wanted to comment to say THANK YOU!! It tastes delicious!
Thank you so much for this recipe. I am not Korean, but my father was stationed there with the US Air Force for many years. He misses the traditional kimchi he used to eat there. This year my children (who live very near a Korean market) and I have decided to come together and make him this recipe as a Christmas gift. I am very excited. Thank you so much.
Maangchi, you saved my life so many times, whenever i feel down from this world, your videos made me feel the sunshine again❤❤❤ i've been a follower since your Easy Kimchi video, and every video you make just keeps getting better
Japanese caption was submitted by one of my viewers! Thanks a lot! Now my kimchi video has captions in 23 languages! I'm so impressed with my viewers who volunteer to translate captions, for no other reason than to help others in their country enjoy my videos.
hai ha Tran cậu bấm vào cc chọn phụ đề Tiếng Việt nhé, nếu cậu dùng điện thoại thì khi dừng video, có 3 dấu chấm dựng thẳng ở trên cùng màn hình, bấm vào đấy để tìm cc nha ❤
I've been a silent viewer of maangchi for the last 5 years, and i did try sell my homemade kimchi, its been selling out. The 12kilos i made was sold for just 3 days. Thank you Maangchi. 😊
Maangchi: I have been using your recipe now for over 5 years and I am still enjoying watching your video to help me make sure I do all the steps you are showing. I have never had a bad batch of kimchi and I share with all my friends. This is the best kimchi you can get in my opinion. I have watch others make it but I never try theirs because I think yours is the winner. Thanks for sharing your culture with us. Also every time I make fresh kimchi I also cook a pot of rice I love fresh make kimchi before the fermentation has started.
Whenever my mom comes and visits me she will give me like 5 pounds of homemade kimchi, after seeing all of the work that goes into making kimchi, I appreciate my mom more
She is so cute and so is her voice! She explains the process so well! Can't wait to try this recipe. She made it look easy but I don't live near any international stores.
@@bocasuja22 hunger is* Btw food processing, food preservation and post-harvest technology are still important fields of study. Imagine preservatives, fruit cellars, liofilisation...all quite new stuff. It is called food technology. And we do not do that out of hunger. (If you think yes, this would mean you work, study, do everithing out of hunger. Wrong, right?). We do it to improve quality. Not to ease hunger. economy agriculture politics demographics might csuse hunger. How many heads does hunger hunt?
Thank you for this video! I'm a person who struggles to love cooking and trying to learn can be intimidating, your video makes me excited to try making this dish myself!
Polish ,Irish girl here 😊 learning from you, helping my gut health , through your wonderful recipes ...thank you finished Making this recipe ,now 11 times ...over the years
I appreciate your awareness of some of us who can not always get the ingredients needed to make certain korean dishes. Thank you so much for making cooking fun and enjoyable for me who didn’t have a good role model in terms of cooking...
I just made some last night. It's already taste so delicious! Can't wait for its full processed. Thank you so much. I have been following your recipe for a while, even my daughter now. We really enjoy your videos.
I don't know what it is but kimchi is EXTREMELY addictive, my family loved your recipe. My wife hates fermented/pickled food, BUT when she tried this she got addicted too! ; ) Thank you for sharing your recipes!!
In France, you can show your cooking skill by improvising a receipe based on what you happen to have leftover in your fridge. The more common and simple the ingredients and the more taste and aroma you can extract from them, the better you are.
yes! During study times I had a french-portuguese friend like that. Everytime after good parties we ended up in our kitchen, she raided the fridge and always cooked something awesome, no matter how desperate the fridge looked.
My mother had a Korean roommate in college. Her grandmother would come over for a visit and disappear for a while, then a few months later she'd come to visit again and they'd find her in the yard digging up the pot of kimchi she had buried on her last visit.
Thank you! My daughter wanted kimchi. We are Syrian-American so I don't know how. I love cabbage and hot things and pickled things, so kimchee must be a perfect food! Your instructions are terrific! Can't wait to have the fresh kimchi with fresh rice when I am done today.
Sarah F. Hana me too! And from watching other Koreans make and sample sushi… I think there's a special way to eat it, LOL. You have to make that smack sound and you have to know how to do the crunchiest parts with the back molars. You have to make people's mouth water while you're eating it ;-) I love this video so much and I love this Beautiful and kind chef lady:))))
I really don't know how many times I made this kimchi for my family....they are always looking for it...that's why I made sure that I made more and stored it in the fridge....thank u maangchi....
I first came across this recipe a few years back. I might have been late to this kimchi party but boy oh boy was it worth it :) Still working out better quality ingredients (I live in Europe) and experimenting with storage (rented apartment with practically an Airbnb size fridge). Thank you for being you, Maangchi. All the best to your family and loved ones. Keep woking ;)
Hi, Maangchi. I never usually comment on videos but I had to leave a massive thank you. I made this kimchi this afternoon (to the absolute letter of your recipe) and it's now happily fermenting away. I had to try the fresh geotjeori after jarring it and it was delicious. Never eaten it before but I can see an addiction forming. Thank you for introducing this 30 something Englishman to the joy of Korean cuisine.
It'd much better to taste if you leave it more fermenting like several months! We call the totally fermenting one 'Shin-kimch(신김치)' or 'mookuengi(묵은지)'. I love it!
Yeah I found that out a few weeks later. Left it for about 2 weeks in a cold spot of the house then fridged it. Sooo much nicer and I've made so much with it (I love Maangchi's hot dogs. Made those four times at least!) Trying out a noodle soup this weekend with the last of it.
i wanna make kimchi but where i live there isnt the ingredients she used and my mom would kill me if i just went on Amazon or something and buy that stuff...
@@Caliban_Io Hi Daniel, I'm going to try this recipe and am wondering how you fermented yours; i've never used the salted fermented shrimp, and am new to fermenting so i'm anxious. Do you just follow the recipe and let it sit out?
You are honestly such an amazing UA-camr. I've Just made your Kimchi a few weeks ago and it was incredible. The fact that you come back to older videos and respond makes you by far my favorite. Thank you for being such a beautiful person. From one UA-camr to another.
@@rabbit5802 It depends on how sour you want it, about 2 weeks is my favorite. Kimchi doesn't go bad for lots of months, use your eyes, nose, and tongue to see if it's bad
@@rabbit5802 It never gets old. The older the better. There is people with 4 years old kimchi and they treasure it. My favorite one is the 8 months + old kimchi
From Texas, and in my family , if you can fry chicken well, you can cook. It's tricky business frying chicken well, and we always brine it in buttermilk overnight
I've made kimchi according to your recipe three years in a row. I always rewatch the video so that I don't miss anything. It got to the point that if I say 'kimchi' my wife instantly yells "HELLO EVERYBODY!!!" Much love from the Azores islands!
I made it today according to your recipe so lets see after 2 or 3 days . Here in Darjeeling West Bengal India we dont get some of your ingredients like fermented squids two of your green vegetables. We only get spring onions . Well thank you for your recipe. Ill comment it afte 3 ddays how my khimche tasted .
Congratulations! You can eat the kimchi anytime after you make. If you like fresh kimchi, let it sit in the fridge right after making it. It will take about 2 weeks to ferment kimchi in the fridge. Fermented kimchi tastes sour. If you like to ferment your kimchi faster, you can keep your kimchi outside the fridge.
@@Maangchi I wanted to send you the photo bt I didn't know how to send. If you have wttsup then I can send it to you. Can you please send me Kaktooki receipt? Isbit the way you make Khimche?
I have never tasted Kimchi before, but was just curious how it’s made. I was glued to your video. Besides your beautiful explanation and great recipe, your personality is amazing. I enjoyed watching. Wish I could taste that.
I made this about two weeks ago and followed Maangchi's recipe exactly. We ate some today and boy were we surprised. THIS TASTED AMAZING!!!, the best Kimchi we've ever eaten. Amazing recipe, thanks for sharing.
Kat I would suggest adding small amounts at first, when its all mixed have a little bit and add more until its to your taste. If you are really sensitive to hot foods I'd say start with a 1/3 or 1/4 cup.
my daugther crazy about everything Korean she learn language tradition.... she want to study in Korea and live 😆 in such a beautiful country i will make this for her. thank you
So... I just made Kimchi using your recipe. I ordered all the ingredients online but the salted shrimp didnt come in time. However, DELICIOUS. Your recipe is AMAZING. I tried it before putting it away for fermenting and OMG. 😮 SO much better than store bought!!! The depth of flavor is incredible. Thank you so much! I cannot wait until its ready in a week or two!!! 🎉🎉❤❤
What a beautiful delicious looking kimchi recipe! My dad has been making kimchi since before I was born and it was one of the first things I had to eat when I started solid foods. I’m 40 years old now and I still make his recipe and feed it to my children. I’m going to have to share this recipe with my dad because I think he would love it! ❤
I have to tell you I was eating store Kimchi spending all that money on store Kimchi, now I made your Kimchi, went to Asian market went to get Napa Cabbage they where 4 pounds each so just 2 Cabbage, your recipe is the best i have been eating the spice Kimchi for a week now and I can't get enough of the Kimchi thank you for sharing your recipes you are a wonderful person for being so kind!
I’ve made this recipe a few times, and it turns out so well! She is a wonderful instructor! I do add more radish to mine, as that is my favorite part. Even my kids like it, and we’re exactly 0% Korean.
I'm Navajo and the food that Navajos consider to be a test of a true Navajo cook is frybread. Anyone can make it but making the dough soft and pliable to make a fluffy bread is tricky. Also, it is said a Navajo woman is ready for marriage when she's able to clean the side of the bowl when making dough. I've been married for 18 years and I still have a sticky sided bowl after the dough is made! Lol...love ur channel! Just made chicken porridge tonight!
In my country you're good at cooking if you can make Paella (Spain) and it's commonly the men who can cook it best. Paella started because you make it on a Sunday and it was meant to be the meal the husbands made for their wifes, that's where the name came from (Para Ella = For Her)
I have made this kimchi recipe five times I'm going to make my Fall at the end of August. I refuse to buy store-bought kimchi. Maangchi I ran into a woman who said she was married to a Korean man. I said do you make your own kimchi? Her reply no we store buy . Then said all it is is she said to me all it is is Napa cabbage. My mouth dropped wide open I was shocked. I explained to her it's more than just napa cabbage is garlic is Ginger's . I told her about your website and to look at the recipe. I wanted to tell her about the history of kimchi because I took out books in library to find out .The history of kimchi and it was fascinating to me. that's before I even major recipe because I was just fascinating how many dishes they made in the Korean dramas with the kimchi. because I'm battling ovarian cancer which I told you about in the past my stomach got really messed up the kimchi's a natural probiotic and helps my stomach. I wanted to say thank you again Maangchi for your delicious recipes.😍😍😍
Thank you so much for your recipe!! Finally I made my first kimchi in my life;) can't wait for trying in couple of days!! I have a question. What can I do with left over kimchi paste? I made a bit too much. any ideas of cooking help me thx!!
Could you write the exact ingredients to do it please?
Check out the description box in any video and follow the link for the written recipe.
aww i love that shes still looking at comments 6 years later
This is quite a channel! Almost 5M subs and she still regularly interacts with commenters! I definitely subbed.
She literally just pinned a 3 day-old comment, it's amazing!
@@THExRISER she’s now pinned a comment from 9 hours ago! She’s the best :)
@@itschickennn8169 Wow that's actually amazing.
I hope i can make the same as what you did. Good luck for me
I made this Kimchi 2 yrs ago and now I have a korean fiance! He fell inlove with my korean cooking! Little did he know I learned everything from Maangchi.. he’s a chef in Korea, he’s 31 and im 28 yrs old.. and weve been together for 2 yrs now.. what you said is true.. in korea if the wife knows how to make kimchi that means she’s a good cook. His mom was also impressed by my kimchi and last year I was in korea visited his mom and i made dolsot, and name all banchan i made them, and she was really impressed, thanks to you!! I just saw this video again and It reminded me how I wrote down all the ingredients and bought everything at the korean store even the fermented shrimp. I just looked back and this is the first korean dish I cooked for my fiance.. we are getting married next yr january 15, in Seoul Korea, im so excited! kamsahamnida Unni! I loooove you! You inspire me in making korean dish.. I learned every korean dish I know from you! Sending love from the Philippines! ❤️❤️❤️
Your story is very impressive! Cheers!
감사합니다. 당신은 요리에 관한 한 놀라운 선생님입니다. 언니 사랑해 ❤️❤️❤️
Proud Islamphobic i know.. its obvious in her videos.. i just wanna thank her in korean and express my gratitude. It sounds more sincere in hangul. 🙃
Wow. I think your fiance and his mom is impressed by your kimchi. He make mind by your kimchi to marry you.
Wow, what an amazing story! Congrats!👍😊
I just made kimchi and learned a couple things
1. If you have work in the morning dont start making this at dinner time. I have to wake up in six hours 😅
2. If you think you bowl and strainer are big enough, they aren't. Your kitchen will be a mess
3. If you decide to make some vegetable stock, it'll be hot obviously. So go ahead and stick it in the freezer for 10. Itll really help the flavor. I also personally add a tbsp of double fermented soy sauce in the vegetable stock. Its really good
Thank you maangchi I found this video 2 years ago and it has really helped me out a lot ❤❤❤
👏
@@Maangchi2분전 ㄷㄷㄷㄷ
: )@@user-gt1zs4cu4e
8시간 전 ㅋㅋㄷㄷ
I tried making kimchi with your recipe and it turned out to be AMAZING!!! It was quite time consuming haha but it was definitely worth it! I didn’t have minari, buchu and marinated shrimps, but still this kimchi was the best I’ve ever eaten in my country! I mean our restaurants’ kimchi wasn’t as good as mine!! Thank you so much for this recipe!!!
Great job! Yes, homemade kimchi is the best!
hi! did you substitute the shrimp paste for anything else? it isn't available in my country so i dont know what i should do
no, I didn't. I just added a little bit more fish sauce, and that worked for me @@emz5356
I swear she has to be the most adorable person ever.
I absolutely agree
Yes👍👍👍
@Patria Ryder You'd be surprised. ua-cam.com/video/T0TYCEXmi90/v-deo.html
Its crazy because shes in her 60s now, late 50s in this video. Unbelievably healthy food.
72twist why?
The recipe was published on 2014 and she still posts answers to questions. You are great, I’m very happy to be one of your subscribers. Have an awesome day, keep smiling!
Absolutely, the same remark she is amazing
L
Same
She's EXTREMELY helpful
Look at the pinned comment. It was questioned yesterday and she still reply it eventho these video posted on 8 years ago. I love how dedicated she is 🥰
Watching in 2024
Of course! Mangchi’s recipes are timeless. Can’t thank her enough
Me too
2024,viele Grüße aus Deutschland 😊
Same bro
In the past I've always made Maangchi's mak kimchi using the standard $10 chinese grown gochugaru and I've really enjoyed it. This time I decided to make the "real" kimchi recipe using quality Korean sun-dried pepper flakes like she recommended in her kimchi FAQ. I went with the medium-spicy.
It was totally worth the extra effort and the cost. I enjoyed the whole process of salting down the cabbage and watching them magically transform and finally spreading the paste on the individual leaves.
I have never tasted better kimchi anywhere--the depth, complexity and intensity of flavor are at a completely different level and it's only a few days old. And the layers look so beautiful on the plate, like French mille feuille pastry. I went out of my way to get the freshest, crispest cabbage and vegetables but the quality of the gochugaru has to be the main factor in this spectacular outcome.
I can't stop eating this kimchi. It's inspired me to order the biggest Ejen container that fits in my refrigerator (7.4 liters).
Thank you Maangchi. You bring so many so much lasting happiness with your teachings!
Wow, it sounds like you made very delicious kimchi! Congratulations!
"gently and politely!" SHE CARES ABOUT THE CABBAGE'S FEELINGS AWWWWW 💞
King 0f Gotham LMFAOOOO
@hubbi hayii we don't respect women like her in 2019
Why tf ya'll hating on her? Did she kill your family or smth? Smh..
hubbi hayii you're referring to your own comment, right?
It’s 1:27am and I’m laughing out loud with my parents door open ;-;
I married a korean over three years ago and i’ve been following each of your videos to cook all his traditional favorite food . His mom thinks i’m very good at cooking but i’m just watching all of your videos, so thank you Maangchi i’m her favorite because of you ❤️❤️🥺
Yes, you have been cooking Korean food for your husband for a long time, so I'm sure your Korean cooking skill is awesome now. Happy to hear that!
@@Maangchi awwww Thank you for encouraging me it’s an honor ❤️❤️❤️live a long life and keep on teaching us on how to cook wonderfully
I'm also getting ready to marry a Korean man so I'm also watching your videos I want to make him very happy so thank you for sharing all of your wonderful recipes
@@mary7857 from my experience it’ll really help especially for the kimshi because it is very important to have it ready . Also check her cooking and recipe . And congratulations 🎊
@@littlemua7193 can y’all send one my way 😂
I have a friend from South Korea and I told her I wanted to start making my own kimchi. well she then sent me your link and I have been making kimchi this way (because of your help) for two years. I now make some for my mother-in-law because she LOVES IT. thank you so much for helping people like myself. i also make kimchi stew with the kimchi that I make.
Wonderful! Thank you for sharing your kimchi story!
I am filipino and i learned making kimchi from you. Everytime i make it my korean husband tells me that i make the best kimchi he ever tasted. Thank you for sharing your recipe. Btw i put half of an apple in my sauce everytime.
That's great!
Half an apple with 2 tsp of sugar as well?
Kababayaaaaaan. Ano po mga ingredients nyo? Hope you can share para magawa ko din to.! (Thanks sa tip na Magadd ng apple)
my mom told me that if you can make rice, you can cook.
😂😂😂
Thats pretty low standards
Your mom was right. You would be amazed at how many people can’t cook rice.
Well this is horrible way of finding out I can't cook.....
Same for me. Rice is very important for Ecuadorian cuisine and if you can't do it properly, then it means you are not ready for marriage lmao
중국 공산당유튜버가 김치 자기네꺼인척 연기하는 영상보다가 이거 보니까 . 속이 다 시원해진다. 편~안~ 익~숙~ kimchi is korean food
ㅇ쥬ㅠ
@U H its korean u wont understand it smh
China doesn't produce Kimchi refrigerators.
속이뻥~ 울컥울컥
채널 이름이 머에요?
Just finished making the kimchi. This is the third time and I watched video step by step. I bought your cookbook 2yrs ago and made some recipes. Delicious! I like all foods of the world so I rotate cuisine to cuisine. Now I'm back to Korean food.
I made the traditional kimchi and it's perfect already! I'm sure once it ferments it'll be even more tasty.
I tried a few supermarket kimchis and they don't compare. Thank you so much 💓 Cooking with you was fun.😊
That's right! Homemade kimchi is the best!
fr homemade kimchi is the best
I am also making my third kimchi by following the video. It is tasty once ferments
Tomorrow I'm making this kimchi recipe again,my partner is really picky about kimchi but your recipe is the only one she really likes.❤ Thanks for this delicious recipe 🥰🥰
Good luck tomorrow!
@@Maangchi can you send me the complete ingredients please,
Who thinks she talks like a cute angel?! 😅
She does!! So cute!!!!
Fairy godmother
Me^^
I was thinking the same and she is too cute
Making traditional kimchi is like painting. Your hands are the brush, the paste is the paint, the cabbage is the canvas, and the completed dish is art.
Your comment is beautiful!
TheInunah after making kimchi without plastic glove my "brush" was hot all day long
+Richard Lee your comment made my day
+Richard Lee so hot! Lol xD i learned my lesson when i skipped the glove my first time making kimchi with my dad xD
+YoonRin Xiao aww thats burning hot... :(
❤ first found this video in 2016/2017 and still come back to watch sometimes, for information and because when I'm stressed I find the process is so calming to watch 😅 But I always crave rice and kimchi by the end
👏
I watch it before and Me watching in January 2024😂
I've lost count of the number of times I've used this recipe now, but it must be in the hundreds. My friends mom is Korean, and when I mentioned I was making kimchi she was delighted. When I described the process and mentioned making the "porridge" I swear she almost started crying! "Oh!" she said, "You're doing it the proper way!"
Now I have to add an exrtra head of cabbage just so I can take some round for her 😁
You are a kimchi master! 👍
@@Maangchi far, far from it - but 고맙습니다 ☺
So cute 🥰
Thats so sweet
Hope you brought your friend's mom some!!!
The fact that this was made 8 years ago and she still replies is amazing , And congratulations on 26 million views you deserve itt!! Btw I love your voice it’s so cute
👍
@@Maangchi9 year's now
I've literally fell in love with her, the video quality, and the recipe. I've watched it fully, at normal speed, from beginning to end, which is like wow, never. haha Loved everything!
It's really impressive and it shows she really do cares about those watching her videos. It's beautiful
First time I watched this video was about 6-7 years ago. I have made kimchi 4 times since then and I keep coming back to this video to remind myself how to make it. I am so happy the video is easy to find, because 1 time I found a recipe WITHOUT CHILI PEPPERS in it. Useless, haha!
Thanks to her, kimchi has become my staple in my kitchen!! Luv yu so much maangchi
I give my thanks to Kimchi
I’ve made this kim chi recipe every year for the past 4 years and I’m telling you, it is the BEST Kim chi I have ever had. And I frequent Korean restaurants (I live near Korea town in Los Angeles.) thank you so much @maangchi !!!
Great to hear! 👍
Let’s all appreciate that even after this video being out for 5 years she still responds to comments .
Yeah amazing lady
Wow, that's great.
She is a great lady and knows how to appreciate her followers.
Riyaan hassan Very nice and funny lady. 👏♥️
This woman is the wholesome content we all need 🥺💖
When I lived in Korea, met My wife there, Learned allot of dishes. Love them, I feel 1/2 Korean now. But miss her cooking, she passed 6 years ago.
😭😭😭😭
"I feel 1/2 Korean now." ❤️
I'm so sorry for your loss ♥️
That's heart breaking 😭
So sorry for your loss friend. :(
I have followed this recipe 4 times. Today the fourth batch with all Korean ingredients. Taste amazing. Thank you
Wonderful!👍
I did this today 🎉 should it be fermented for 36 hrs outside the fridge? With room temperature? Or should it be in the fridge right after
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.
@@Maangchi thank you so much 🥰 your recipe is a hit ❤️ they loved it so much 🥹
이게 리즈치의 짝퉁김치보다 조회수가 더 높다는게 너무 자랑스럽다.
ㅋㅋㅋㅋㅋㅋ
펄~럭
I'm totally agree with u
@@kalsairsa4137 thx
한국어로 하면 이름이 이자칠이드라구요..
She’s so wholesome and sweet that I feel like I’m talking to a friend, not watching a video 🥺
She's adorable, isn't she?
Joshua yes she is T^T
Agreed
This recipe is senstational. Thank you. I made it step by step by pausing and following along. I never thought I could make kimchi as I have been buying it for so long. This gives me confidence to not buy kimchi ever again.
Yes, homemade kimchi is the best! Once you make your own kimchi, you won't be interested in buying kimchi anymore. Good luck!
@@Maangchi thank you for being such an amazing teacher! 🙏🏻
The reason why we put salted shrimp in kimchi is because salted shrimp has lactobacillus needed to ferment kimchi. The protein of shrimp is also the ingredient for lactobacillus fermentation, and in the same way, the protein of milk is the same as cheese or yogurt fermented by lactobacillus.
Captions in almost 30 languages! Everyone around the world loves Maangchi!
And it's almost 40 now! WoW!
こんにちは、お元気ですか。
Because she is the best! When I’m bored, her videos is right away in my list of what to watch.
I am honestly not a fan of kimchi but I love her Chanel
Who does those and how you do those ?,i would want to help making them in romanian
those captions ("chop-chop-chop", "chopee, chopee, chopee"), really helped me to understand the complexity of the cooking process
: )
+Maangchi good day 😊 how ling will it last?
umm can I skip fish sause because In U.A.E it is very rare
Angel in the world you can get fish sauce at any thai supermarket.. if you are in Dubai, its a lot easier.. go to Karama..
thank you but in al ain is there or not?
This is my 5th time making kimchi with your help Thank you so much love from Nepal ♥️ 🇳🇵
And yes I love the recipe
Wonderful!
@@Maangchi ♥️♥️
Hello Maangchi, I watched this again for a refresher. I have made your recipe several times since I first saw this video in 2017. Now I make it for myself & my daughters because it is better than any kimchi we can buy. I will be making a batch tomorrow after work. Thank you so much for sharing all your recipes.
Awesome! 👍
Kia ora from New Zealand. I lived in Singapore for a few years back in the rā and taught English to Korean housewives who taught me how to make my own kimchi. I use your recipe all of the time. In New Zealand it has become popular but very westernised in flavour and many brands are weak in flavour. Anyway, I make it in 5litre buckets and its very popular, so I sell it to fundraise in our community.... Use your recipe every time❤
Just made Kimchi for the first time because my girl friend was sad the place she normally eats it is closed down. Was suprised how easy it was to make...
👏
Wow! That's great! I'm korean but i've never tried making kimchi.
@@pubgmavin4574 why not? 🙂
Thanks you Maangchi for making these videos! I am half korean, and my mother passed away almost 15 years ago. My siblings and I never learned to make all the dishes our mother made for us. Now, with your help, we can recreate all the korean dishes we loved so much.
oh, I'm so touched by your comment this morning. Good luck with your Korean cooking! Your mom would be proud of you.
I can Understand you with that. My mother passed away when i was 14 and she never got around to teaching me anything because she was so sick in the end. I'm so happy that I found Maangchi, because as you said, I can now learn and make the foods that i grew up with. And maybe one day teach my own children (if i ever have any).
Thank you Maangchi!!!!
Sorry for your lost stay strong, fighting😆
Medhue your comment is so wholesome uwu
sorry for your loss. it is so sweet that you can learn to make the dishes that she used to make for you. stay strong.❤
So I had tried making kimchi before with another recipe. It wasn’t too bad but it wasn’t lip smacking, table pounding delicious. The recipe was a large batch[7 cabbages] but someone split it up to make it so the recipe is one cabbage. I followed the recipe and instructions on how to make it, but I just didn’t really like the flavor. It was also not sour enough. I had it fermenting in the fridge for a month but it didn’t sour enough. I found Maangchi’s recipe and I wanted to try it. I had already learned how to make jajangmyeon from Maangchi. So I’m like let’s learn from her again🫶🏻I followed the recipe only with some differences. I used two cabbages. One was 3 pounds and the other was 4 pounds. I also cut the cabbage in 1 inch before I started everything. I didn’t cut the radish in strips instead I did it in chunks. I didn’t find the buchu so I added 3 more green onions. When I finished I left my kimchi to ferment 3 days in room temperature(I like mine a bit sour😅) and yes it produced a lip smacking, table pounding kimchi!!! 🤤So delicious! I’ve been eating it everyday🤤
"lip smacking, table pounding" haha
I just met your channel like a few days ago and i’m absolutely obsessed with your videos!!! I have rewatched several recipes multiple times over just for how soothing (and deliciously fun) they are to watch!! So much love for you, Maangchi!!! ❤
Making kimchi for the first time with this recipe I spent 170 dollars on stuff to make it I even got a kimchi container I hope it turns out good I’ve spent the last month researching it before I make it
Anyone else just randomly watching kimchi video instead of going to sleep?
That's me hahaha
Yeah me too
hahahha me too... just love kimche
I’m new to Maangchi- I have been binging her UA-cam channel and loving every minute! Btw, it’s 1:20am right now!
Exactly
I'm going to make this recipe tomorrow for the first time. I have gathered all of my ingredients, except I don't have Minari available right now. I got everything else! I went to my local Korean market and the man who runs the place was surprised that I wanted salted, fermented shrimps. He asked me if I was making Kimchi, and I said YES! How did you know? He said, well what ELSE would you use it for? and laughed and laughed. He was very funny and we talked about you and your cooking channel and he said you are the real deal! I love it. Wish me luck!
LoveoftheDark Fiber Arts aww haha I hope your kimchi came out yummy 😋
How did it come out?
Howd it go?
Please tell us how was it? I want to try it too.
She must’ve love-fainted reason why she hasn’t given us an update 😂
My compliment, i have made kimchi with this recipe in Italy, it's very very delicious. Thanks!!!!❤
Wonderful!
I have watched thousands of kimchi videos, this one is the most educational one. Thanks a lot!
Happy to hear that!
She's still giving hearts after 7 effing years also 😮❤
And answering questions, I just love her
Dear Maangchi,
Because I am pregnant I have been craving a homemade kimchi, I can’t stand store bought, it has to be freshly made at home so I DID IT! I made homemade kimchi with your recipe for the very first time and Oh my Gosh! I could say I am pretty proud of myself!!! Very delicious my Baby agree with it!
So good I had to eat it with my dinner Lasagna! (Please don’t judge me) 😂 being pregnant is really weird especially when it comes to food cravings.
Kamsahamnida Maangchi 🤗☺️
I have a Korean friend. I may make this for her at some point. I'm glad yours turned out great. And congratulations on the pregnancy!~ :))
Chetari Sin
Thank you and good luck making it for your friend 😊
I really love to eat kimchi nd just wanna try to make kimchi at my home,so please let me to know,That you put more red chilli powder,I do not wanna to put chilli powder than it is become a tasty kimchi or not????
@@tenzinpekyi7155 hmm. It could work. I don't think it'll badly effect the recipe, if you don't want the spice. Just experiment. And have fun~~ :D
Congrats, same! Due in June. I'm craving spicy octopus and kimchi. Gonna make my husband take me to get some for our anniversary. I will attempt to make it myself another day lol.
I first found this video about 5 years ago, I've come back to it every year since.
Best kimchi I've ever had! ♥️
👍
I just found this video couple weeks ago and since then I am trying to find the pepper flakes to make this :)
@MeroHedvig I found it in a Chinese convenience store in my hometown! Big bag of powder, don't know if I will survive the heat, haha!
I returned from Korea at the end of March with the need to learn how to make kimchi. Your video was one of the first that showed up. Your directions are wonderful and easy to follow. And this morning, I made kimchi for the first time. I'm enjoying the fresh kimchi right now and have the rest on the counter.
I wanted to comment to say THANK YOU!! It tastes delicious!
planning to do this during quarantine so i can make kimchi fried rice every day
Lol. You too?? I'm gonna try my hand on a batch today. Good Luck.
I’m here during the quarantine as well haha
outcast omg so im not the only one lmaooo
@@vegataryanrecipes6304 lol...i am watching this video overnight...
I have plans too😂
The way she made the kimchi looks so clean, organized, and easy.
Organization and cleanliness is everything in cooking
Thank you so much for this recipe. I am not Korean, but my father was stationed there with the US Air Force for many years. He misses the traditional kimchi he used to eat there. This year my children (who live very near a Korean market) and I have decided to come together and make him this recipe as a Christmas gift. I am very excited. Thank you so much.
Thanks for sharing the story about your father. That's a great idea to make kimchi for his Christmas gift! 👏
Maangchi, you saved my life so many times, whenever i feel down from this world, your videos made me feel the sunshine again❤❤❤ i've been a follower since your Easy Kimchi video, and every video you make just keeps getting better
Thank you very much for your nice words! Wishing you continued success with your Korean cooking!
Japanese caption was submitted by one of my viewers! Thanks a lot! Now my kimchi video has captions in 23 languages! I'm so impressed with my viewers who volunteer to translate captions, for no other reason than to help others in their country enjoy my videos.
That is really awesome. I've made this and my family loves your food. I am making this again. =) Also, I love your book. =)
Maangchi thanks for sharing dear... its help a lot! i love it!😊😘💕
Maangchi thật tốt vì nó có tiếng Việt, cảm ơn chị 😘😘😘
cho mình hỏi làm sao để xem bản vietsub vậy
hai ha Tran cậu bấm vào cc chọn phụ đề Tiếng Việt nhé, nếu cậu dùng điện thoại thì khi dừng video, có 3 dấu chấm dựng thẳng ở trên cùng màn hình, bấm vào đấy để tìm cc nha ❤
I've been a silent viewer of maangchi for the last 5 years, and i did try sell my homemade kimchi, its been selling out. The 12kilos i made was sold for just 3 days. Thank you Maangchi. 😊
That is awesome!
Hello can I ask how much do you sell with your kimchi.??I just want to take some ideas...Im planning to sell someday if I made it perfectly.🤗
What is your packaging process..
Im starting again my business kimchi
@@luzgraceserojano2593 you can sell online on amazon etc.
Maangchi: I have been using your recipe now for over 5 years and I am still enjoying watching your video to help me make sure I do all the steps you are showing. I have never had a bad batch of kimchi and I share with all my friends. This is the best kimchi you can get in my opinion. I have watch others make it but I never try theirs because I think yours is the winner. Thanks for sharing your culture with us. Also every time I make fresh kimchi I also cook a pot of rice I love fresh make kimchi before the fermentation has started.
Chapati, in my country is one of the most skilled dish you could make. Soft, layered, well-shaped and balanced flavour (savoury and sweet)
I didnt even realize I just finished watching a 16 minute video.
SAME
Food power
Whenever my mom comes and visits me she will give me like 5 pounds of homemade kimchi, after seeing all of the work that goes into making kimchi, I appreciate my mom more
that's cute ♡ treasure her.
the best ingredients on all of this is Love...
+James Buschell lucky
You lucky mama's boy, you.haha.
James Buschell you’re sooo lucky
She is so cute and so is her voice! She explains the process so well! Can't wait to try this recipe. She made it look easy but I don't live near any international stores.
It is my third time making your kimchi. It always tastes amazing and a friend said it is the best Kimchi she's ever had! Thank you!!!! ❤
👍 Awesome!
25 MILLION VIEWS!! HOLY!!! Congratulations Maangchi. You practically single handily taught the world what kimchi really is.
Thank you so much!
@@Maangchi, you rule!👏👍
Cause she's a vibe
26 MIL NOW! :D
This is the definitive recipe for kimchi!!! So lucky we are for you sharing your recipes with us Maangchi!
The first person to ferment things must've had the wildest experience. Like I know it looks rotten and smells weird but let's just eat it
You sound like you have never seen mouldy stuff.
lLke, oh shoot I forgot I cooked this 2 days ago. You know what, let's not waste it and let's just eat this. Boom!
hunger was a big problem in human history they probably tried to eat weird stuff all the time in the past
@@bocasuja22 hunger is*
Btw food processing, food preservation and post-harvest technology are still important fields of study. Imagine preservatives, fruit cellars, liofilisation...all quite new stuff. It is called food technology. And we do not do that out of hunger. (If you think yes, this would mean you work, study, do everithing out of hunger. Wrong, right?). We do it to improve quality. Not to ease hunger. economy agriculture politics demographics might csuse hunger.
How many heads does hunger hunt?
Only do it in cold weather
Thank you for this video! I'm a person who struggles to love cooking and trying to learn can be intimidating, your video makes me excited to try making this dish myself!
Polish ,Irish girl here 😊 learning from you, helping my gut health , through your wonderful recipes ...thank you finished Making this recipe ,now 11 times ...over the years
I appreciate your awareness of some of us who can not always get the ingredients needed to make certain korean dishes. Thank you so much for making cooking fun and enjoyable for me who didn’t have a good role model in terms of cooking...
Please explain recipe kimchi in english.
@@riffatabbas713 did she not explain in English?
This woman has such a positive energy. Thank you for making me smile
I just made some last night. It's already taste so delicious! Can't wait for its full processed. Thank you so much. I have been following your recipe for a while, even my daughter now. We really enjoy your videos.
Great job!
Best recipe I've used. I forgot the recipe sometimes and got to watch it again.😂
То@@Maangchi
I don't know what it is but kimchi is EXTREMELY addictive, my family loved your recipe. My wife hates fermented/pickled food, BUT when she tried this she got addicted too! ; ) Thank you for sharing your recipes!!
amer 0701 the best part about homemade kimchi! you can eat it earlier or later depending on your tastes!!
In our culture, making perfectly puffed round "rotis" (flat bread) is considered the sign of a good cook. Love all the way from India. ❤️
😂
Yup.. first thing our moms teach us, when we are learning how to cook 🤭
That's what I am good at... But not a good cook though
@@aiswaryasahoo5704 same😂✋🏻 btw our names
@@aishwaryaahirrao ✋yup
Im actually doing this recipe for the first time now. Looks so good and I love how she explains everything ☺️
Oh awesome 🎉you'll tell us how it went !!😊
how'd it turn out ?
Our national food, in Ethiopia, that shows like you said, “she’s good at cooking” is called Doro Wot, a chicken stew.
In France, you can show your cooking skill by improvising a receipe based on what you happen to have leftover in your fridge. The more common and simple the ingredients and the more taste and aroma you can extract from them, the better you are.
C'est l'art du fond de frigo :')
That’s just called being a good cook.
yes! During study times I had a french-portuguese friend like that. Everytime after good parties we ended up in our kitchen, she raided the fridge and always cooked something awesome, no matter how desperate the fridge looked.
Chez nous on rit a ce sujet : "ce soir c'est déclinaison frigorifique" 🤣🤣 des fois on a de bonnes surprises 🤣💋
Oui
My mother had a Korean roommate in college. Her grandmother would come over for a visit and disappear for a while, then a few months later she'd come to visit again and they'd find her in the yard digging up the pot of kimchi she had buried on her last visit.
Dinuial lol
Carmelene Clores
+Dinuial fake
They hide it to ferment. And old people used to hide like that, buried.
Michael L. i
I wasn't a huge fan of kimchi until i had it in Korea, and i can say this recipe is amazing and reminds me of my first time actually enjoying kimchi
I have made this every year since I first saw your video. Your recipe is the BEST and MOST delicious. Very easy to make too.
Thank you! My daughter wanted kimchi. We are Syrian-American so I don't know how. I love cabbage and hot things and pickled things, so kimchee must be a perfect food! Your instructions are terrific! Can't wait to have the fresh kimchi with fresh rice when I am done today.
i love the sound that the cabbage made when it was being ripped open
Sarah F. Hana me too! And from watching other Koreans make and sample sushi… I think there's a special way to eat it, LOL. You have to make that smack sound and you have to know how to do the crunchiest parts with the back molars. You have to make people's mouth water while you're eating it ;-) I love this video so much and I love this Beautiful and kind chef lady:))))
I really don't know how many times I made this kimchi for my family....they are always looking for it...that's why I made sure that I made more and stored it in the fridge....thank u maangchi....
My pleasure 😊
I first came across this recipe a few years back. I might have been late to this kimchi party but boy oh boy was it worth it :)
Still working out better quality ingredients (I live in Europe) and experimenting with storage (rented apartment with practically an Airbnb size fridge). Thank you for being you, Maangchi. All the best to your family and loved ones. Keep woking ;)
Hi, Maangchi. I never usually comment on videos but I had to leave a massive thank you. I made this kimchi this afternoon (to the absolute letter of your recipe) and it's now happily fermenting away. I had to try the fresh geotjeori after jarring it and it was delicious. Never eaten it before but I can see an addiction forming. Thank you for introducing this 30 something Englishman to the joy of Korean cuisine.
It'd much better to taste if you leave it more fermenting like several months! We call the totally fermenting one 'Shin-kimch(신김치)' or 'mookuengi(묵은지)'. I love it!
Yeah I found that out a few weeks later. Left it for about 2 weeks in a cold spot of the house then fridged it. Sooo much nicer and I've made so much with it (I love Maangchi's hot dogs. Made those four times at least!) Trying out a noodle soup this weekend with the last of it.
Daniel J. Lee ,
i wanna make kimchi but where i live there isnt the ingredients she used and my mom would kill me if i just went on Amazon or something and buy that stuff...
@@Caliban_Io Hi Daniel, I'm going to try this recipe and am wondering how you fermented yours; i've never used the salted fermented shrimp, and am new to fermenting so i'm anxious. Do you just follow the recipe and let it sit out?
You are honestly such an amazing UA-camr. I've Just made your Kimchi a few weeks ago and it was incredible. The fact that you come back to older videos and respond makes you by far my favorite. Thank you for being such a beautiful person. From one UA-camr to another.
❤️
@@Maangchi how long kimchi need to ferment in fridge for traditional taste. And what is a expire date of kimchi.
@@rabbit5802 It depends on how sour you want it, about 2 weeks is my favorite. Kimchi doesn't go bad for lots of months, use your eyes, nose, and tongue to see if it's bad
@@rabbit5802 It never gets old. The older the better. There is people with 4 years old kimchi and they treasure it. My favorite one is the 8 months + old kimchi
Thanks for the information 😊
I’m so glad I found you !! Im excited to try this recipe. Great step by step.
Welcome!!
From Texas, and in my family , if you can fry chicken well, you can cook. It's tricky business frying chicken well, and we always brine it in buttermilk overnight
Can we pls appreciate how she still likes and answers to comments that are sometimes just like 20 minutes old
Lol
Because That's her duty
hi stay :)
I like kimch
Yours is 1 month old mate 😂
I've made kimchi according to your recipe three years in a row. I always rewatch the video so that I don't miss anything.
It got to the point that if I say 'kimchi' my wife instantly yells "HELLO EVERYBODY!!!"
Much love from the Azores islands!
Wonderful!
What a lovely international Maangchi-community👍
@R. S. Ikr? It’s so friendly here :)
I made it today according to your recipe so lets see after 2 or 3 days . Here in Darjeeling West Bengal India we dont get some of your ingredients like fermented squids two of your green vegetables. We only get spring onions . Well thank you for your recipe. Ill comment it afte 3 ddays how my khimche tasted .
Congratulations!
You can eat the kimchi anytime after you make. If you like fresh kimchi, let it sit in the fridge right after making it. It will take about 2 weeks to ferment kimchi in the fridge. Fermented kimchi tastes sour. If you like to ferment your kimchi faster, you can keep your kimchi outside the fridge.
It was awesome and the flavour was delicious. I'm so proud that I really did it.
@@Maangchi I wanted to send you the photo bt I didn't know how to send. If you have wttsup then I can send it to you. Can you please send me Kaktooki receipt? Isbit the way you make Khimche?
@@yankeelimbu3017kya aap bta skte ho ki aapko kaun kaun sa ingredients Mila aur kaun sa nhi aur usko aapne replace kisse kiya
I made it 1 week ago with only 1 cabbage, im doing it right with 2 this time since it ate everything and couldnt wait
I have never tasted Kimchi before, but was just curious how it’s made. I was glued to your video. Besides your beautiful explanation and great recipe, your personality is amazing. I enjoyed watching. Wish I could taste that.
I made this about two weeks ago and followed Maangchi's recipe exactly. We ate some today and boy were we surprised. THIS TASTED AMAZING!!!, the best Kimchi we've ever eaten. Amazing recipe, thanks for sharing.
Congratulations! Happy happy! : )
I was wondering if you changed anything or followed her recipe exactly? I'm worried about it being too spice
Kat I would suggest adding small amounts at first, when its all mixed have a little bit and add more until its to your taste. If you are really sensitive to hot foods I'd say start with a 1/3 or 1/4 cup.
Uaaa, I'm making it right now and now I can't wait to taste it! 😍😍😍
Did you use minari? Cuz I don’t think I can’t find it here.
my daugther crazy about everything Korean she learn language tradition.... she want to study in Korea and live 😆 in such a beautiful country i will make this for her. thank you
So cool!
Ur really cool my mom is sick of Korea she doesn't sport me in likening korea
Wow ur such a great mom... Ur daughter is very lucky to have u
You are a really good and supportive mum ❤️
Tell her to try china, beautiful culture and all.
So... I just made Kimchi using your recipe. I ordered all the ingredients online but the salted shrimp didnt come in time. However, DELICIOUS. Your recipe is AMAZING. I tried it before putting it away for fermenting and OMG. 😮 SO much better than store bought!!! The depth of flavor is incredible. Thank you so much! I cannot wait until its ready in a week or two!!! 🎉🎉❤❤
What a beautiful delicious looking kimchi recipe! My dad has been making kimchi since before I was born and it was one of the first things I had to eat when I started solid foods. I’m 40 years old now and I still make his recipe and feed it to my children. I’m going to have to share this recipe with my dad because I think he would love it! ❤
I have to tell you I was eating store Kimchi spending all that money on store Kimchi, now I made your Kimchi, went to Asian market went to get Napa Cabbage they where 4 pounds each so just 2 Cabbage, your recipe is the best i have been eating the spice Kimchi for a week now and I can't get enough of the Kimchi thank you for sharing your recipes you are a wonderful person for being so kind!
I’ve made this recipe a few times, and it turns out so well! She is a wonderful instructor! I do add more radish to mine, as that is my favorite part. Even my kids like it, and we’re exactly 0% Korean.
👏
Maghufuli
Rais magufuli
@@Maangchi Hi. When you ferment it in plastic container, do you put it in the refrigirator? How many days do you usually ferment it?
Me too
Очень приятно смотреть! Обязательно буду делать по Вашему рецепту. Большое спасибо 🥰👍👍
I'm Navajo and the food that Navajos consider to be a test of a true Navajo cook is frybread. Anyone can make it but making the dough soft and pliable to make a fluffy bread is tricky. Also, it is said a Navajo woman is ready for marriage when she's able to clean the side of the bowl when making dough. I've been married for 18 years and I still have a sticky sided bowl after the dough is made! Lol...love ur channel! Just made chicken porridge tonight!
ㅋㅋㅋ
In my country you're good at cooking if you can make Paella (Spain) and it's commonly the men who can cook it best. Paella started because you make it on a Sunday and it was meant to be the meal the husbands made for their wifes, that's where the name came from (Para Ella = For Her)
Omg that is so nice❣️
wow. I never made that connection of para Ella. very cute factoid
Wow! That is so amazing :) I didn't know that.
Ohhh... that’s a very good information. I like Paella., I came from Philippines but my grandfather was half Filipino half Spanish ❤️
That's beautiful ❤️ god bless you
I have made this kimchi recipe five times I'm going to make my Fall at the end of August. I refuse to buy store-bought kimchi. Maangchi I ran into a woman who said she was married to a Korean man. I said do you make your own kimchi? Her reply no we store buy . Then said all it is is she said to me all it is is Napa cabbage. My mouth dropped wide open I was shocked. I explained to her it's more than just napa cabbage is garlic is Ginger's . I told her about your website and to look at the recipe. I wanted to tell her about the history of kimchi because I took out books in library to find out .The history of kimchi and it was fascinating to me. that's before I even major recipe because I was just fascinating how many dishes they made in the Korean dramas with the kimchi. because I'm battling ovarian cancer which I told you about in the past my stomach got really messed up the kimchi's a natural probiotic and helps my stomach. I wanted to say thank you again Maangchi for your delicious recipes.😍😍😍
This is heartwarming!
And congratulations on your better health ❤
@@ilovekeppu Thank you Still fighting but feeling blessed for each new day🌹🙏
Please read more about turmeric nd its benefits *-* nd enjiy ur kimchi 😊
Thank you for your prayers
Prayers for your cancer. I have displaysia myself.
GREAT VIDEO!!!!!! Young lady, you have my utmost respect. May God bless you and yours.
Thank you so much for your recipe!! Finally I made my first kimchi in my life;) can't wait for trying in couple of days!!
I have a question. What can I do with left over kimchi paste? I made a bit too much. any ideas of cooking help me thx!!
You can freeze the any remaining kimchi paste for future use. Good luck!