Traditional kimchi recipe (Tongbaechu-kimchi: )
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Date: 2020-08-19
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Comments and reviews: 10
jannatul
hey u talk so sweetly. u r soooo cute. take from bangladesh. i really want to taste kimchi at least once in my life. but it is very costly. and the ingredients to make this r also very expensive. and not available except our capital city. but i don't live there
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hey u talk so sweetly. u r soooo cute. take from bangladesh. i really want to taste kimchi at least once in my life. but it is very costly. and the ingredients to make this r also very expensive. and not available except our capital city. but i don't live there
reply
BlackSeraph
can I find the exact quantities anywhere? we don't have these measuring spoons in our house (Germany)
But i want to make kimchi so bad: (
I have to get better at cooking before im going to Korea.
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can I find the exact quantities anywhere? we don't have these measuring spoons in our house (Germany)
But i want to make kimchi so bad: (
I have to get better at cooking before im going to Korea.
reply
Sabariah
That looks delicious. I would like to try to make it. If you make so many, how long can you keep the kimchi before it get spoiled if you don't eat it? I am sure it got expired date.
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That looks delicious. I would like to try to make it. If you make so many, how long can you keep the kimchi before it get spoiled if you don't eat it? I am sure it got expired date.
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Kathy
Hi, where's the Best place to store after making kimchi? Room temperature? Keep in fridge only after 36hours? Can we replace fish sauce with other ingredient or must use fish sauce?
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Hi, where's the Best place to store after making kimchi? Room temperature? Keep in fridge only after 36hours? Can we replace fish sauce with other ingredient or must use fish sauce?
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Michael
Hi! I made kimchi for the first time. I wanted the kimchi to be slightly sweeter so i put in a few tablespoons of white sugar. Can I still store the kimchi in room temperature?
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Hi! I made kimchi for the first time. I wanted the kimchi to be slightly sweeter so i put in a few tablespoons of white sugar. Can I still store the kimchi in room temperature?
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Angie
Hi, I am Angie. I would like to make the transitional kimchi. May I know how long does it take to have fully fermentation? When I can start eating the kimchi?
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Hi, I am Angie. I would like to make the transitional kimchi. May I know how long does it take to have fully fermentation? When I can start eating the kimchi?
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Meoww
Hi! Does it has to be SWEET rice flour or we could use the regular rice flour? instead of just all purpose flour? Also, is it okay to vacuum seal kimchi?
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Hi! Does it has to be SWEET rice flour or we could use the regular rice flour? instead of just all purpose flour? Also, is it okay to vacuum seal kimchi?
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Sean
Gently and politely! lol - I love this cute woman. I'm making Kimchi this weekend for the first time and shall follow her instruction carefully.
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Gently and politely! lol - I love this cute woman. I'm making Kimchi this weekend for the first time and shall follow her instruction carefully.
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Febie
Hi Maangchi!
Just wanna ask if my new made kimchi should taste sour? Or the sourness comes after fermentation?
Thank you in advance
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Hi Maangchi!
Just wanna ask if my new made kimchi should taste sour? Or the sourness comes after fermentation?
Thank you in advance
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Sly
Hi Maangchi-nim! Quick question: I'm allergic to seafood, so is there anyway I can substitute the shrimp paste? Or can I just opt out?
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Hi Maangchi-nim! Quick question: I'm allergic to seafood, so is there anyway I can substitute the shrimp paste? Or can I just opt out?
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