Kimchi
How to make easy kimchi (“mak kimchi” in Korean). full recipe: http://www.maangchi.com/recipe/easy-kimchi/ It’s made with small pieces of cabbage that are ea…
Video Rating: 4 / 5
For more information on this recipe http://www.thebaldchef.net/kimchi-homemade-recipe.php The Bald Chef’s wife show you how to make the national Dish of Kore…
Video Rating: 4 / 5
I LOVE Kimchi! I like to eat it with Mexican food
Thanks for the video
Success! My first kimchi is ready and it tastes sooooooooooooo delicious!
Thank you for the wonderful recipe.
very useful
I know what to do during my break!
Run to different stores trying to find everything I need to make KImchi,
Jjajangmyeon, ramyeon etc.
I’m so hungry now xD
Yum
it seems like hard work.
My kimchi doesn’t taste very good…I’m not so sure why but the kimchi just
not so soft and juicy…maybe is the problem of the amount of kimchi I made
is different from yours…I don’t know…
Do you have to add sugar? Would taste strange without it?
Hello, just want to ask how many days do I have to ferment kimchi in fridge
before it’s ready?
:)
I made my Kimchi based on your recipe and it was a success, it taste so
delicious and we love it. Thank you for sharing your great recipe. All Your
recipe is simple and easy to follow. It taste so good after making it.
Also, I made your fried rice kimchi recipe and it was really really good!!!
Awesome! how long does it take to ferment? I’ve heard that the longer the
better…
Good job looks so yummy!
Hi,can I use hot pepper powder instead of hot pepper flakes.
Thank you for this easy and amazing recipe! I just made my first batch
today; it went off without a hitch and the kimchi is SO DELICIOUS! Makes my
nose run with all that wonderful heat!
your kimchi is the best :)
I’ve been dying to make kimchi! thanks for the uploading this! now I can
happily make kimchi~ T w T
This looks delicious! I’ve never had kimchi with squid In it so I’m excited
to try it.
Do u happen to make them to sell in a jar? Lol.. It has so many steps.
Can I have smaller measurements converted please?
I really love your channel!
Thank you!
Maangchi, I think I made to much kimchi paste,Its on day four in the fridge
and it’s not very watery, (I made it without sweet rice flour and water,
instead with pear and apple, I saw it on another video) but now it’s still
sticky. Will it get more watery? And do you have a trick to make it realy
sour… For me the more sour the better
Thanks for the great recipes!!!
How important is the rice flour? I’m allergic.
1 cup = 250 ml, right?
I wish you were my mom lol
Kimchi by itself is looks very tasty but are there any other dishes with
Kimchi? Maybe with beef and Ramen?
is the camera man sleeping? I heard snorting sound:-). am making this
recipe, I love kimchi, that I wanna try to make it. thanks for the vid:-)
Did you cooked it? or it is a raw food to eat?
wow, she does like it spicy! 0.0
I like it spicy too! I love how Koreans pronounce the “e” at the end of
words. Adorable. Good vid chef. I have tried this recipe. 매우 좋은
Haha. What can we say us Korean girls.
3:00 is that a Daikon radish?
nice water ionizer
Kyung and Glen it’s barely 7:00 a.m. And my mouth is already watery Thank
you for your most authentic delicious recipe.
How do you ferment kimchi?
I let it ferment for about 2.25 days, but did not get the sour taste I was
expecting. It was mostly spicy and had a pretty fresh flavor. The taste
wasn’t as pungent as I thought it was going to be. I enjoyed it. Thanks for
the help.
I think to get the full effect of the “sour” taste you need to ferment the
Kimchi for a week our two then you will get the full ecffect you are
looking for! Thanks for getting back to me.
That right this Korean Kimchi recipe uses radish.
Glad you made the homemade Korean Kimchi recipe. Do you think the
fermentation helped the taste, many people think so. Thanks for the comment!
radish
Thanks. I didn’t even know there was such a thing as Asian radish because
I’m a guy that never cooks. I made the kimchi though, and I will be eating
it tomorrow after 2 days of fermentation.
Charissa I hope you enjoy this fresh homemade Korean Kimchi recipe. I think
you will be impressed , get back to us with the results. Thanks for your
comment!
3:24 What is she chopping?
Thnks for this video,im gonna make it tomorrow!looks so yummy.and easy to
make! we both like to use mortal and pestle,thats the old way of cooking!
yum
Wow! What an interesting looking dish. I am a lover of all things spicy so
I am going to try this one and see how it tastes!
At 4:28 Kyung says wash the “cabbage 5 times, 5 That’s five times to remove
the Salt” If you want to make a cake recipe and the recipe says add 2 1/2
cups of flour and you leave this step out your cake is not going to be n
othing more than sugary eggs baked in a cake pan. You must follow the
recipe to make this Kmchi right. I am sorry you missed this step, my wife’s
English is not the best , try it again and you will love the results
I thought it had to age a little or be pickled. Nice video. Kimchi is
expensive up here in the asian supermarkets we have a few towns over,
what is flora?
What kind of chile powder??? there are so many!!!! no korean store in town,
just mexican grocery store any suggestion?
Thanks Smokestack, we are glad we produced this video for people like you
that are looking for a Fresh Korean Kimchi 김치 recipe. Most people like
their Kimchi fermented, but this is a lighter recipe they may be an entry
point into exploring and making easy fresh Kimchi.