Kimchi doesn’t go bad if you refrigerate it. It will continue to ferment in the refrigerator. As kimchi ferments, it becomes sour, so over time, the kimchi will get more sour and sometimes soggy. Occasionally press down the top of the kimchi with a spoon to ensure it stays submerged in the brine.
after you made kimchi 1-2 days, put in the refrigerator. the best you should eat within 5 days after refrigerate. After that time, you can cook soups with kimchi
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 🥰
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! ❤️❤️❤️
You are honestly such an amazing RUclipsr. 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 RUclipsr 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
I made this kimchi the first time I discovered your channel several years ago. The biggest mistake was that I tasted it and it was so delicious needless to say it never got a chance to ferment. Thank you for showcasing original Korean recipes, much respect.
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 😁
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!!!!
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.
Maangchi, I must say THANK YOU 100X over and over again! I return to this recipe each and every time I make my homemade kimchi. I’m sure I already know the recipe by heart but you keep me company as I walk through every step. 🥰 I actually saw my original comment on this video from 8yrs ago and couldn’t believe how long I’ve been cooking your awesome Korean recipes. A lot of times my homemade Korean food tastes SOOO much better than the local restaurants and it’s all because of YOU! You’re such a blessing and I pray that the Lord will continue to shower you and your family with His unlimited favor and blessings. Much love from my home to yours. Cheers! ♥️
Wow, thank you so much for your nice words! "A lot of times my homemade Korean food tastes SOOO much better than the local restaurants " Yes, I feel the same way when I taste restaurant food! Congratulations and love you!
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 made my first kimchi ever with this super nice tutorial last November. It is just awesome. Today, almost one year later it is still delicious and I just made kimchi fried rice with it. I am really excited that it can be stored in the fridge that long!
Bonjour wisteriasinensis2945 Comment le kimchi peut il fermenter puisqu'on le lave pour enlever tout le sel? je ne comprends pas...Faut il jeter l'eau salée dans lequel il a macéré quelques heures ? Merci de ton aide !
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 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!!
I made Kimchi !!! Maangchi, you would be so proud. A kind young lady and her mom at the Korean store helped me find the exact items (I showed them your video, and they knew who you were : ) They helped me select the right fish sauce, the exact fermented shrimp, Korean chives, my three heads of Napa cabbage, Korean radish, red pepper flakes, and all the other ingredients. I wish RUclips had a place to insert a little photo here of my finished Kimchi. My family and I enjoyed it tonight with Korean sweet potato noodles and poached eggs with a sprinkle of sesame seeds on top. Yum! Tomorrow we are having it with salmon. I've been watching you for several years and finally got to make this! :) And yes, you really do a great job of explaining this recipe, step by step. I have made your Japchae as well with the noodles, and that was good too. Thank you so much Maangchi!
I'm glad to hear that the friendly store owner assisted you with your grocery shopping. I hope you enjoy cooking with the various Korean ingredients and have many delicious and happy days!
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!
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...
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 have been using your recipe since January for kimchi and OMG. My bf was not a kimchi fan, but after trying this one he is almost as obsessed with it as I am. My friends have also tried it too, and love it! They're always asking me to bring it to them. It is my go-to snack for the summer! Thank you so much for this recipe, Maangchi! It is so easy to follow and tasty :)
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!!!
How is it supposed to taste? I just ordered Kimchi in a Korean restaurant and it tastes like quickly cooked cabbage with red pepper flake pasta. It's super bitter. I don't know if I don't like it or it is just bad Kimchi.
@@irissupercoolsy Definitely make this. I've always enjoyed kimchi but it was always over fermented or overly sour and bitter. This one is amazing!!! Better than any Korean restaurant I've ever been to. She nailed this recipe so perfectly.
Armenian caption was submitted by my viewer Gayane Mikaelyan (RUclips)! Thank you very much, Gayane! ruclips.net/user/timedtext_video?msg=5&v=eTucCw1w6Ak
Hey Maangchi! I made this recipe but the seasoning went to the bottom of the container and the water stayed on top and turned clear. Is the kimchi spoiled?
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!
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?
I lived in Seoul at Hanyan for one year as an exchange student and loved my time in Korea. This was my first time making kimchi from all the extra cabbage in my garden. I wanted to say thank you as my kimchi turned out juicy and delicious. Great recipe!
Vietnamese caption was submitted by one of my viewers! Thank you so much! This video has captions in 29 different languages. All were done by my viewers, some of you! Amazing! ruclips.net/user/timedtext_video?v=eTucCw1w6Ak
Hello Maangchi. You have mentioned that there were versions, when you were a kid, where people used beef or fish. Do you know how to do it? if so, can you show us? Thx! :)
I have never made Kimchi. You explain it so clearly and make it look so easy. Tomorrow I will buy the ingredients and keep my fingers crossed for a great batch of Kimchi. I already have my man but I'll still make it :). Wish me luck Maamgchi
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!
What an inspiration! I LOVE kimchi and through the years have made varieties of fermented vegetables but have never done it the true Korean way. My daughter lives in South Korea and I find joy and comfort in watching Maangchi and now I have new inspiration to make Korean food. I LOVE so many of her recipes! It also brings me a little closer to my daughter. Maangchi reminds me very much of many of her sweet Korean friends. I am so grateful for these lovely and entertaining Korean cooking videos!
Thank you for sharing your story about your daughter. One of the reasons you are interested in Korean cooking is because of your daughter! Mom's love is endless! I'm so touched by your message!
@@rowenahalili7500 We usually use Raddish to make 깍두기 (Kkakdugi) which is different from Kimchi. There is a recipe for how to make Kkakdugi in Maangchi's RUclips channel. www.maangchi.com/recipe/kkakdugi Here is a link and I hope you have a good time to make it.
I just did this recipe for the third time together with my mother. It has become kind of our tradition now. We like to say thank you for this great recipe and your lovely videos. Love from Germany
You can preserve Kimchi for the whole winter in the fridge. Kimchi is totally free from fat. Maangchi didn't cover the kimchi in the container, but if you cover with a plastic layer directly over Kimchi, freshness lasts longer. It keeps oxygen from contacting.
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 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.
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.😊
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 absolutely love her energy in making her kimchi. She keeps it so fun and happy and bright while explaining. I also really loved when she talked about her mother as well. When I have a chance I will try to make kimchi because this woman encouraged me 😊
Thanks to Ron B (RUclips)'s translation, we add Filipino caption! Check out captions in 33 different languages done by our volunteer translators! ruclips.net/user/timedtext_video?ref=wt&v=eTucCw1w6Ak
Hello Maangchi. I am loving your recipes, thank you. I am considering making this, and letting it ferment in an outside shed. Will it survive a freezing?
My first batch of Kimchi turned out awesome thanks to you! However, my Ball Mason Jars almost didn't survive; the gasses from the fermentation process bent & buckled the metal lids. Any suggestions? Thank you for the Filipino captions! I know many people in Manila who love your channel.
I’ve made this recipe 4 times, and it’s become a staple in my home. I’m a professional baker, and your recipes come out perfectly. Thank you for sharing your skills!
how does the kimchi taste i know many kimchis all taste diffrent some are more sour and some are sweeter and some are much more spicy can you describe the taste i usually dont like sour kimchis so i dont want to make it and not like it. Thank you
@@embi3211 it tastes very good, a balance of savory, sweet, and sour. The longer you ferment the kimchi, the more sour it will become. This recipe is very versatile, add as much or little that your taste prefers.
I need to try this recipet at home. Never made Kimchi, i only eat kimchi which i am very good at 😅. I have been buying Kimchi at Asian shop. Very inspiring and looks very DELISCIOUS
Czech caption was submitted by LadyBerankinova (RUclips channel)! Thank you very much! This video has captions in 24 different languages! All were submitted by our viewers! I'm so impressed with my readers who volunteer to translate captions, for no other reason than to help others in their country enjoy my videos.
This is amazing, you have some really great subscribers...I think I will have to be one of them. You seem like such a happy, lovely and friendly lady! Oh and I have enjoyed watching some of your videos so far :)
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.
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 just made your kimchi recipe for the first time and I must admit its the best kimchi I've ever eaten. Waaay better than store bought or the ones in my local restaurants.
I've been making kimchi for a couple of times following these steps. It's really good to make your own kimchi than to buy at some store here that doesn't taste authentic. My husband is asking me to make another batch again bc he missed it. Thank you, maangchi, for being generous enough to share with us the traditional way of making kimchi. Kamsahamnida! Love from the Philippines. 😘
Today I snuck kimchi into my families salsa ! And they were exclaiming how delicious it was. They said it was the best salsa I ever made ! I just added chopped kimchi and a few tablespoons of kimchi juice . With fresh fried tortilla chip oh my gosh ! Imagine with fresh mango ? Yummm! Thanks Maangchi
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. 😊
This is the sixth time I made my kimchi watching your tutorial, keeps repeating the video HAHA It turns out tasty as always. Will keeps making the Kimchi Thank you :) LOVE YOU SO MUCH
During this rough time your excitement and energy is so visible through the screen. I am obsessed with kimchi and would love to re create this one day. Thank you and continue to be you!!!
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.
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.
So happy to have found this recipe. I'm new to making my own kimchi and I've tried three other "traditional" RUclips versions but this is the only one that turned out super flavourful and tastes even better after a month or two. On to my third batch now. Even my fussy Asian friends love it!. Great work Maangchi!
Yay! Ukrainian caption is up now! Pok Voi (RUclips) submitted the caption for those who speak Ukrainian! Thank you, Pok! This video has captions in 35 different languages now. All these captions were submitted by some of you (volunteer translators)! ruclips.net/user/timedtext_video?msg=5&v=eTucCw1w6Ak
@@jesscajohn50 could use shrimppaste if thats avaible. However its not aiding in the fermentation so you could leave it out, it would however impact the flavour, the same way it would do if you left anchovies out of a ceaser dressing
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
I just finished making kimchi! Your recipe is so easy to follow! Thank you!!! I made half the amount of cabbage so I used half of all the ingredients and it worked well!!
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
mmmmmm for me I didn't understand the white thing you did.. so can you you please tell me how to do it?!☺thank you and I love your cooking. and I'll make sure to cook kimichi the way you did. I really wanted to eat it and now I am gonna make.
Maangchi i wanna make kimchi but in my vilage we didn't have a hot pepper flakes, then what should i do? using a chilli that enough? (sorry for my english, i hope you understand😖)
Well explained, spoken clearly, nice editing, giving alternative options or guides for what is essential and what you can skip if unavailable... I say this tutorial a 10/10
I made you kimchi for the first time about six years ago. I love your recipe and will try to learn more Korean recipes (well, at least a veggie version of those recipes). Thank you for sharing you knowledge with us!
She has to be one of the most adorable human beings I've ever seen. I just love how she enjoys eating food before telling us about. Seems more authentic compared to the way Food Network personalities do it.
Ah Maangchi, I was in University and crowded with exams when I first made kimchi following this recipe and discovered your channel. You helped me discover incredible Korean dishes and helped me eat so healthy through Uni. Now I've graduated and made my first kimchi batch as a proper adult. Thank you! :)
Dear Maangchi, I love to see you in your kitchen and to listen to you with your korean accent. I am french and here we have so many asian dishes. But, but your recipes are the best. I eat what you cook in your kitchen with my eyes first and then I cook them in my kitchen and ... hmmmmmm ... too good. Thank you very much for your recipes so clearly explained. Love you very much Maangchi. Please remain yourself. Everytime you bring me in your kitchen, I already know it will be a so good dish. You are ... the best !
Thank you so much, Maangchi. I made my first batch of kimchi following your recipe exactly. Was a little intimidated at first but your instructions are so clear. I’m so so happy. Thank you. 🥰
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!
Sun-dried pepper is very important! 전 한국인입니다. 한국 어머니들은 최고급 고추가루를 얻기 위해 남들은 모르는 거래처를 가지고 있을 정돕니다😂 고추가루와 소금이 김치의 맛을 정하거든요. 소금도 천일염을 사용해서 배추를 절여야 아삭아삭한 김치가 됩니다👍
When I saw the intro I just knew it would be the best kimchi recipe video and was so right! You’re so lovely and sweet, also the recipe seems fantastic (gonna make kimchi for the first time this week so wish me luck)! All the best!
I have made this recipe for my friends and coworkers for the last two years and now it's become a tradition! This will be my third year making it and I'll be making around 400 ounces! *mind blown* Thank you so much for your wonderful recipe, Maangchi!
I'm Navajo and in my culture someone is good at cooking if they can make good frybread. Thank you for all your amazing recipes my toddler loves korean food and always loves watching your videos and making your recipes. You've helped me make some delicious memories with my baby lol
I LOVE Navajo frybread!! My mom has made it before, we have never tried it before that - but it was very good anyway! She had done some research and used a recipe she found online. She loves looking up videos of authentic, historical ways of cooking and farm living and etc. We even used the frybread for tacos one time and that was great too.
Bought Kimchi for some Bulgogi and at first my bf was skeptical. Told him he’d be craving it after trying it for the first time. Tomorrow we are going back to our local Asian market to follow your video and make some. He wakes up in the middle of the night to snack on it and falls asleep watching this video. 😂❤️
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.
Made kimchi a couple of weeks ago following this recipe. Sooooo good!! 😋 I’ve made kimchi lots of times, but this recipe was the best! Thank you Maangchi!
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 🥰🥰
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 !!!
![Seungmin "그렇게, 천천히, 우리(As we are)" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/kAzmhLHePqU/mqdefault.jpg)
How long does it stay good in fridge ?
Kimchi doesn’t go bad if you refrigerate it. It will continue to ferment in the refrigerator. As kimchi ferments, it becomes sour, so over time, the kimchi will get more sour and sometimes soggy. Occasionally press down the top of the kimchi with a spoon to ensure it stays submerged in the brine.
after you made kimchi 1-2 days, put in the refrigerator. the best you should eat within 5 days after refrigerate. After that time, you can cook soups with kimchi
@@Maangchi thank you✨
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 🥰
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!👍😊
You are honestly such an amazing RUclipsr. 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 RUclipsr 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 made this kimchi the first time I discovered your channel several years ago. The biggest mistake was that I tasted it and it was so delicious needless to say it never got a chance to ferment. Thank you for showcasing original Korean recipes, much respect.
I also love fresh kimchi!
@@Maangchi ..Bonjour Maangchi ! Si il faut enlever le sel en lavant les choux chinois comment peuvent ils fermenter? Merci de ta réponse Bises
I swear she has to be the most adorable person ever.
I absolutely agree
Yes👍👍👍
@Patria Ryder You'd be surprised. ruclips.net/video/T0TYCEXmi90/видео.html
Its crazy because shes in her 60s now, late 50s in this video. Unbelievably healthy food.
72twist why?
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!!!
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.❤
I just made this. It's absolutely amazing! Much better than what they call kimchi from the store. Thank you for posting this!
Glad you liked it!!
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.
Maangchi, I must say THANK YOU 100X over and over again! I return to this recipe each and every time I make my homemade kimchi. I’m sure I already know the recipe by heart but you keep me company as I walk through every step. 🥰 I actually saw my original comment on this video from 8yrs ago and couldn’t believe how long I’ve been cooking your awesome Korean recipes. A lot of times my homemade Korean food tastes SOOO much better than the local restaurants and it’s all because of YOU! You’re such a blessing and I pray that the Lord will continue to shower you and your family with His unlimited favor and blessings. Much love from my home to yours. Cheers! ♥️
Wow, thank you so much for your nice words! "A lot of times my homemade Korean food tastes SOOO much better than the local restaurants " Yes, I feel the same way when I taste restaurant food! Congratulations and love you!
Нельзя быть настолько благодарным! Я утираю слёзы... :)
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 made my first kimchi ever with this super nice tutorial last November. It is just awesome. Today, almost one year later it is still delicious and I just made kimchi fried rice with it. I am really excited that it can be stored in the fridge that long!
Thank you for loving and enjoying our korean culture! Our traditions are so healthy and welbing
Bonjour wisteriasinensis2945 Comment le kimchi peut il fermenter puisqu'on le lave pour enlever tout le sel? je ne comprends pas...Faut il jeter l'eau salée dans lequel il a macéré quelques heures ? Merci de ton aide !
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 😂
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
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!!
I made Kimchi !!! Maangchi, you would be so proud. A kind young lady and her mom at the Korean store helped me find the exact items (I showed them your video, and they knew who you were : ) They helped me select the right fish sauce, the exact fermented shrimp, Korean chives, my three heads of Napa cabbage, Korean radish, red pepper flakes, and all the other ingredients. I wish RUclips had a place to insert a little photo here of my finished Kimchi. My family and I enjoyed it tonight with Korean sweet potato noodles and poached eggs with a sprinkle of sesame seeds on top. Yum! Tomorrow we are having it with salmon. I've been watching you for several years and finally got to make this! :) And yes, you really do a great job of explaining this recipe, step by step. I have made your Japchae as well with the noodles, and that was good too. Thank you so much Maangchi!
I'm glad to hear that the friendly store owner assisted you with your grocery shopping. I hope you enjoy cooking with the various Korean ingredients and have many delicious and happy days!
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!
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? 🙂
🟢🟢🟢
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?
I have been using your recipe since January for kimchi and OMG. My bf was not a kimchi fan, but after trying this one he is almost as obsessed with it as I am. My friends have also tried it too, and love it! They're always asking me to bring it to them. It is my go-to snack for the summer!
Thank you so much for this recipe, Maangchi! It is so easy to follow and tasty :)
I'm so glad!
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
: )@@웨잇
8시간 전 ㅋㅋㄷㄷ
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 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
How is it supposed to taste? I just ordered Kimchi in a Korean restaurant and it tastes like quickly cooked cabbage with red pepper flake pasta. It's super bitter. I don't know if I don't like it or it is just bad Kimchi.
@@irissupercoolsy Definitely make this. I've always enjoyed kimchi but it was always over fermented or overly sour and bitter. This one is amazing!!! Better than any Korean restaurant I've ever been to. She nailed this recipe so perfectly.
Armenian caption was submitted by my viewer Gayane Mikaelyan (RUclips)! Thank you very much, Gayane! ruclips.net/user/timedtext_video?msg=5&v=eTucCw1w6Ak
Hey Maangchi! I made this recipe but the seasoning went to the bottom of the container and the water stayed on top and turned clear. Is the kimchi spoiled?
Hi maangchi. I don't have pepper flakes. Can I subtitute it with fresh chili? Turn it into paste?
Maangchi where can i get the storage container for the kimchi
My I ask sis if.. I don't have fish sauce.. May I use oyster sauce?
İs there another ingridient for. cabbar? I don't think so I can find that Kind cabbage
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!
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?
I lived in Seoul at Hanyan for one year as an exchange student and loved my time in Korea. This was my first time making kimchi from all the extra cabbage in my garden. I wanted to say thank you as my kimchi turned out juicy and delicious. Great recipe!
That's 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
This is the definitive recipe for kimchi!!! So lucky we are for you sharing your recipes with us Maangchi!
27 now
Vietnamese caption was submitted by one of my viewers! Thank you so much! This video has captions in 29 different languages. All were done by my viewers, some of you! Amazing! ruclips.net/user/timedtext_video?v=eTucCw1w6Ak
Maangchi faz um vídeo de kimchi para nós do Brasil, amo suas receitas!!!🌷😘😍❤
Hello Maangchi. You have mentioned that there were versions, when you were a kid, where people used beef or fish. Do you know how to do it? if so, can you show us? Thx! :)
Maangchi I from Vietnam and want thank you so much
Maangchi where did other vegetables go?
Hi Maangchi, I’m from Vietnam. ❤️❤️❤️ 안녕
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 have never made Kimchi. You explain it so clearly and make it look so easy. Tomorrow I will buy the ingredients and keep my fingers crossed for a great batch of Kimchi. I already have my man but I'll still make it :).
Wish me luck Maamgchi
Yes, good luck with your kimchi making!
Me too... I prefer to buy it ready. It´s made in a very little quantities, the quality is excelent.
No update???
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 😂
What an inspiration! I LOVE kimchi and through the years have made varieties of fermented vegetables but have never done it the true Korean way. My daughter lives in South Korea and I find joy and comfort in watching Maangchi and now I have new inspiration to make Korean food. I LOVE so many of her recipes! It also brings me a little closer to my daughter. Maangchi reminds me very much of many of her sweet Korean friends. I am so grateful for these lovely and entertaining Korean cooking videos!
Thank you for sharing your story about your daughter. One of the reasons you are interested in Korean cooking is because of your daughter! Mom's love is endless! I'm so touched by your message!
I’ve been watching Maangchi for a while now and she is my favourite! I always look forward to her videos she is the best 💓💓
Here in Philippines its hard to. Find korean raddish, is it okay to use the traditional Filipino. Raddish? Somebody's answer will help. Thank you!
@@rowenahalili7500 We usually use Raddish to make 깍두기 (Kkakdugi) which is different from Kimchi. There is a recipe for how to make Kkakdugi in Maangchi's RUclips channel. www.maangchi.com/recipe/kkakdugi Here is a link and I hope you have a good time to make it.
Joey lapid tupadahan
The way she made the kimchi looks so clean, organized, and easy.
Organization and cleanliness is everything in cooking
For the past 4 years, this has been my go to recipe to make kimchi for myself and to share with friends. It never fails!
Same here! I saved this video of her from 2018, and every time, I feel like making kimchi. I dug my my RUclips saved videos! 😅
Do you use fish sauce or skip?
@@s.ekin. i really love fish sauce so i always use it!
@@girlsjustwannahavefun1317 Bonjour pourriez vous me dire le nom de votre sauce de poisson ? Est ce que c'est le NUOCMAM ?Merci beaucoup
@@sonjabaila The one I use is the "Squid brand" with a squid on the label - it's the only available in my area
I just did this recipe for the third time together with my mother. It has become kind of our tradition now. We like to say thank you for this great recipe and your lovely videos. Love from Germany
Wonderful!
You can preserve Kimchi for the whole winter in the fridge. Kimchi is totally free from fat. Maangchi didn't cover the kimchi in the container, but if you cover with a plastic layer directly over Kimchi, freshness lasts longer. It keeps oxygen from contacting.
I
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
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.
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
The amount of work you put into this and the amount of detail you provide people is amazing. Thank you for your dedication.
This woman has such a positive energy. Thank you for making me smile
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 have been making my Kimchi following your recipe. When I crave for a korean food, your chanel is my go to for recipes. Thank you!
👍
I absolutely love her energy in making her kimchi. She keeps it so fun and happy and bright while explaining. I also really loved when she talked about her mother as well. When I have a chance I will try to make kimchi because this woman encouraged me 😊
Thanks to Ron B (RUclips)'s translation, we add Filipino caption! Check out captions in 33 different languages done by our volunteer translators! ruclips.net/user/timedtext_video?ref=wt&v=eTucCw1w6Ak
Is it OK to not add anchovies or fish? That kind of grosses me out.
Maagchi, after finished making kimchi, we have to put it outside for 48hours, then only refrigerate it? Am I right?
Hello Maangchi. I am loving your recipes, thank you. I am considering making this, and letting it ferment in an outside shed. Will it survive a freezing?
My first batch of Kimchi turned out awesome thanks to you! However, my Ball Mason Jars almost didn't survive; the gasses from the fermentation process bent & buckled the metal lids. Any suggestions? Thank you for the Filipino captions! I know many people in Manila who love your channel.
Maangchi rendang please ... #indonesia
This is the first video that I watched of hers because I was curious about how kimchi is made and I love this woman she is so sweet
좋아요. 🍊🍏🍊🍎
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 recipe 4 times, and it’s become a staple in my home. I’m a professional baker, and your recipes come out perfectly. Thank you for sharing your skills!
Great to hear!
how does the kimchi taste i know many kimchis all taste diffrent some are more sour and some are sweeter and some are much more spicy can you describe the taste i usually dont like sour kimchis so i dont want to make it and not like it. Thank you
@@embi3211 it tastes very good, a balance of savory, sweet, and sour. The longer you ferment the kimchi, the more sour it will become. This recipe is very versatile, add as much or little that your taste prefers.
I need to try this recipet at home. Never made Kimchi, i only eat kimchi which i am very good at 😅. I have been buying Kimchi at Asian shop. Very inspiring and looks very DELISCIOUS
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
I like her voice & accents 🥰🥰
Czech caption was submitted by LadyBerankinova (RUclips channel)! Thank you very much! This video has captions in 24 different languages! All were submitted by our viewers! I'm so impressed with my readers who volunteer to translate captions, for no other reason than to help others in their country enjoy my videos.
This is amazing, you have some really great subscribers...I think I will have to be one of them. You seem like such a happy, lovely and friendly lady! Oh and I have enjoyed watching some of your videos so far :)
Maangchi
👌
Maangchi I love you Maangchi you are the best!
Street Food Factory n
Maangchi 9
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 love how you always give other options for people who struggle to find certain produce in their area. Great job!
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... :(
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
❤ 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 just made your kimchi recipe for the first time and I must admit its the best kimchi I've ever eaten. Waaay better than store bought or the ones in my local restaurants.
Great! Congratulations!
@@Maangchi thank you
"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've been making kimchi for a couple of times following these steps. It's really good to make your own kimchi than to buy at some store here that doesn't taste authentic.
My husband is asking me to make another batch again bc he missed it. Thank you, maangchi, for being generous enough to share with us the traditional way of making kimchi. Kamsahamnida! Love from the Philippines. 😘
Thank you so much for your nice message here!
@@Maangchi my heart! Thank you for noticing me. I also love your other korean recipes. 😍
Honest and Detailed..
No hidden ingredients and i just love her presenting other ingr which are optional
Today I snuck kimchi into my families salsa ! And they were exclaiming how delicious it was. They said it was the best salsa I ever made ! I just added chopped kimchi and a few tablespoons of kimchi juice . With fresh fried tortilla chip oh my gosh ! Imagine with fresh mango ? Yummm! Thanks Maangchi
Sounds great!
recipe plz..
Yes! Recipe pls!
Alan Stein the answer is yes
Alan Stein we can go to NYC , maybe Maangchi can officiate ?
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.
@@nitasanchez1254 Vous comptez le prix des ingrédients puis le nombre d'heures et vous rajoutez un petit bénéfice pour vous
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😂
I would trust this woman with all of my passwords, my PIN number, my children, and the keys to my house. Extremely trustworthy woman.
I want her to be my life coach
This is the sixth time I made my kimchi watching your tutorial, keeps repeating the video HAHA It turns out tasty as always. Will keeps making the Kimchi Thank you :) LOVE YOU SO MUCH
👍
Do you let it sit outside or refrigerated?
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
During this rough time your excitement and energy is so visible through the screen. I am obsessed with kimchi and would love to re create this one day. Thank you and continue to be you!!!
OMG fellow quarantine person learning how to make kimchi, same sentiments here 😂
ONCE4allALL4TWICE 🤣🤣
I made four years ago, and again am watching to follow the procedure again....wow❤
Wonderful!
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 RUclips channel and loving every minute! Btw, it’s 1:20am right now!
Exactly
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.
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
So happy to have found this recipe. I'm new to making my own kimchi and I've tried three other "traditional" RUclips versions but this is the only one that turned out super flavourful and tastes even better after a month or two. On to my third batch now. Even my fussy Asian friends love it!. Great work Maangchi!
Wonderful! 👏
Yay! Ukrainian caption is up now! Pok Voi (RUclips) submitted the caption for those who speak Ukrainian! Thank you, Pok! This video has captions in 35 different languages now. All these captions were submitted by some of you (volunteer translators)! ruclips.net/user/timedtext_video?msg=5&v=eTucCw1w6Ak
Вы такая молодец,очень умная и вежливы ,спасибо за рецепт
@maangchi
What is the substitute for salted shrimp and can I omit it from the recipe?
@@jesscajohn50 are you vegetarian? if so, she posted a vegetarian version of this recipe!
@@elizzyyy1074 no I’m not.But I can't find this component
@@jesscajohn50 could use shrimppaste if thats avaible. However its not aiding in the fermentation so you could leave it out, it would however impact the flavour, the same way it would do if you left anchovies out of a ceaser dressing
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.
I just finished making kimchi! Your recipe is so easy to follow! Thank you!!! I made half the amount of cabbage so I used half of all the ingredients and it worked well!!
Great job!
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
Arabic caption was submitted by one of my viewers! Thank you so much!
thank you for the arabic captions
thank you for arabic caption
+Mira Chagraoui me toooooooo hiiii
mmmmmm for me I didn't understand the white thing you did.. so can you you please tell me how to do it?!☺thank you and I love your cooking. and I'll make sure to cook kimichi the way you did. I really wanted to eat it and now I am gonna make.
+منوعات كلاشية Check out the recipe, please. www.maangchi.com/recipe/tongbaechu-kimchi
Khmer caption was submitted by one of my viewers! Thank you so much!
Thank a lot
Maangchi i wanna make kimchi but in my vilage we didn't have a hot pepper flakes, then what should i do? using a chilli that enough? (sorry for my english, i hope you understand😖)
If you can get fresh hot peppers cut them in half and cook into the flour and water mix. Hope this helps!
novita megasari is there anyone that sells dried chilli in your village? If there is, buy it and blend it with a mixer or crush it. That will do😊
🇰🇭🇰🇭🇰🇭
Well explained, spoken clearly, nice editing, giving alternative options or guides for what is essential and what you can skip if unavailable... I say this tutorial a 10/10
I made you kimchi for the first time about six years ago. I love your recipe and will try to learn more Korean recipes (well, at least a veggie version of those recipes). Thank you for sharing you knowledge with us!
She has to be one of the most adorable human beings I've ever seen. I just love how she enjoys eating food before telling us about. Seems more authentic compared to the way Food Network personalities do it.
Ah Maangchi, I was in University and crowded with exams when I first made kimchi following this recipe and discovered your channel. You helped me discover incredible Korean dishes and helped me eat so healthy through Uni. Now I've graduated and made my first kimchi batch as a proper adult. Thank you! :)
Great! Continued good luck with making Korean food!
She's still giving hearts after 7 effing years also 😮❤
And answering questions, I just love her
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 ♥️♥️
Dear Maangchi, I love to see you in your kitchen and to listen to you with your korean accent. I am french and here we have so many asian dishes. But, but your recipes are the best. I eat what you cook in your kitchen with my eyes first and then I cook them in my kitchen and ... hmmmmmm ... too good.
Thank you very much for your recipes so clearly explained.
Love you very much Maangchi. Please remain yourself. Everytime you bring me in your kitchen, I already know it will be a so good dish. You are ... the best !
yea your recipes are the best @mangchii! xD
Narriman HOOLASH RIGAUD z
Thank you so much, Maangchi. I made my first batch of kimchi following your recipe exactly. Was a little intimidated at first but your instructions are so clear. I’m so so happy. Thank you. 🥰
Great news!
Congratulations! Glad it turned out good!
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!
Sun-dried pepper is very important! 전 한국인입니다. 한국 어머니들은 최고급 고추가루를 얻기 위해 남들은 모르는 거래처를 가지고 있을 정돕니다😂 고추가루와 소금이 김치의 맛을 정하거든요. 소금도 천일염을 사용해서 배추를 절여야 아삭아삭한 김치가 됩니다👍
When I saw the intro I just knew it would be the best kimchi recipe video and was so right! You’re so lovely and sweet, also the recipe seems fantastic (gonna make kimchi for the first time this week so wish me luck)! All the best!
Thank you so much!! Good luck with making delicious kimchi!
@ thank you! I’m surely gonna let you know how it went ☺️
I have made this recipe for my friends and coworkers for the last two years and now it's become a tradition! This will be my third year making it and I'll be making around 400 ounces! *mind blown* Thank you so much for your wonderful recipe, Maangchi!
It sounds great! Congratulations! 👍
Wow that’s a lot of kimchi. What’s the occasion?
@@cz982 Everybody gives sweets for the holidays, so I decided to start doing something different/savory.
Your friends are so lucky to have you.
I'm Navajo and in my culture someone is good at cooking if they can make good frybread. Thank you for all your amazing recipes my toddler loves korean food and always loves watching your videos and making your recipes. You've helped me make some delicious memories with my baby lol
👏
I LOVE Navajo frybread!! My mom has made it before, we have never tried it before that - but it was very good anyway! She had done some research and used a recipe she found online. She loves looking up videos of authentic, historical ways of cooking and farm living and etc. We even used the frybread for tacos one time and that was great too.
Italian caption was submitted by one of my RUclips viewers! Thank you so much!
Now we have English, Vietnamese, and Italian captions for this video.
+Maangchi Great! Congratulations to that viewer. This is hard job
i love you you are soo cut
+Maangchi wow anche in italia si sta diffondendo la bellissima cultura coreana 😊😊
I am Asian and can you tell me how to make the side dishes please ?
I don't have saeujeot so can i make kimchi ? please help me
Each time I watch this video I gotta make my batch.🎉🎉🎉 Never failed always good. Thank you!
👍
I always come back to this recipe! Maangchi is the best. 😊❤
Bought Kimchi for some Bulgogi and at first my bf was skeptical. Told him he’d be craving it after trying it for the first time. Tomorrow we are going back to our local Asian market to follow your video and make some. He wakes up in the middle of the night to snack on it and falls asleep watching this video. 😂❤️
👍 : )
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)
Complete recipe pls 🙏🙏🙏
Made kimchi a couple of weeks ago following this recipe. Sooooo good!! 😋 I’ve made kimchi lots of times, but this recipe was the best! Thank you Maangchi!
Great! Happy cooking!
Hello from Central Asia, Uzbekistan! I love your recipe of Kimchi! ❤ thank you so much for explaining step by step!!!
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,
she has such interesting way of explaining things i didn't even notice the time on this video 😍
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! 👍