Video showing how to make a radish kimchi and a napa cabbage kimchi. Enjoy!
thats the biggest head of napa I’ve ever seen in my life lol wow :D
I wonder, do we use coarse salt or fine salt will do as well?
It Looks wonderful & thanx for sharing on YouTube.
Maangchi Ajumma, thank you for your recipes, I finally made my kimchi and
is now fermenting, I made the hot pepper paste, without sugar, is that ok?
and I have extra, what to do with it?
just finished making a batch of kimchi! cant wait to eat it tomorrow!!:)
couldn’t find any korean radish tho 🙁 🙁
Hi, Maangchi. How long can you keep this Nappa kimchee in the refrigerator?
BTW I’ve just made your Oisobakki(sp?) and we are already eating it. They
are soooo refreshingly good.
I can’t see the video on my phone 🙁
Hi Maangchi. I would like to know whether I can leave the salting process
for a night instead of just 4 hours?
yes, you can salt it overnight. Turn the cabbage over a couple of times so
that it would salt evenly.
I would use some more green onions and skip chives. Good luck!
i can’t find any chives, would it make a difference?
maangchi if i can’t find raw oyster whats the sub of it?
I’ve noticed that you have been making new videos of old recipes you’ve
already made a few years back. I would love to see a new video on how to
raw oyster or cooked?
Nice meeting you! Good luck with your Korean cooking!
I lived in Seoul for a month and got back two week ago. I miss being there
a lot. The food was amazing, I really crave it sometimes. Since there are
no Korean restaurants in my area I will just have to whip up my own Korean
food! I really like Maangchi, she’s so very delightfully Korean!
wow, cabagges and radishes there were so BIG.. here in the philippines we
have small cabbage and radish 😀
I love the recipe!, i was just wondering if i could substitute the fish
sauce with oyster sauce?
nice video :)) its really helpful….but this recipe is made for how many
serves??and can i use normal radish instead of korean radish???
I’m making kimchi this weekend! Yes!
so how much i must use oyster sauce ??
what’s a korean brand for mochiko? sweet rice flour.
I make kimchi all the time without ginger. 😀 It only adds a tiny bit of
that ginger taste but I usually omit it because I’m an oddball and I don’t
like the ginger kimchi taste 😛
haha, then check out my “emergency kimchi” video.
Potatoes have too much starch content. It will be nearly alcoholic once it
no, if radishes are not available, skip it. Potatoes are not used in
can we substitute raw oyster with oyster sauce instead?
I can´t find fish sauce D: Sooo… can I use soy sauce?
oh, can you check out my emergency kimchi video?
Well, that depends, I think. Kimchi can be spicy (if you make it VERY
spicy,which my grandma does) and is kinda salty food. Kimchi itself cannot
possibly occur stomach cancer, so don’t worry ;D I mean, I have been eating
various kinds of kimchi for entire my life, but I am fine! If you are
worried, just try to adjust the sodium rate and spicyness! Hope this helps
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