Today we will experience a quick and easy way to make fresh and great tasting kimchi, if there is such a thing. 😉 In the past, I posted a recipe for making a more traditional napa cabbage kimchi.
The last kimchi recipe I made was “whole cabbage kimchi,” which is called PoGi (포기), or Tong Baechu (통배추). People use that method for making winter kimchi. It is only cut into four pieces. This time, we will cut the cabbage into bite-sized pieces. This will make serving easier since you will not have to cut the kimchi. This way of making kimchi is also good if you only have one or two heads of napa cabbage. There are some more differences between the two recipes. You can figure out what they are. hehe.. Try this recipe someday. I hope you like it as much as I do.
Yield: 1 Gallon
Short Korean Lesson
- NalSsi (날씨) = Weather
- GaeJeol (계절) = Season
Video Instructions
Main Ingredients
- 2 Napa Cabbage Heads (about 4 lb each)
- 1 Onion
- 4 Green Onions
- 1 Handful Garlic Chives
Cabbage Brine Ingredients
- 1⅓ Cup Coarse Sea Salt (Sprinkle)
- 20 Cups Water
- 1 Cup Coarse Sea Salt (For Salt Water)
Kimchi Paste Ingredients
- 20 Dried Red Hot Peppers
- ½ Cup Cooked Rice
- About ½ Cup Fish Sauce
- ¼ Cup Water
- ½ Onion
- 14 Garlic Cloves
- 1 Piece Ginger (Unshelled Brazil nut sized, cut into 3 pieces)
- ⅔ Cup Red Pepper Powder
- 2½ Tbsp Sugar
- 1 Tbsp Sesame Seeds
Directions
Remove any bad parts from the napa cabbage.
Divide the cabbage into 4 pieces.
Remove the heart from the cabbage. (Now the cabbage has a broken heart. ㅋㅋㅋ)
Cut the remaining cabbage into 2 inch pieces. Cutting the cabbage will reduce the soak time of the cabbage. Plus, it’s easier to mix the cabbage with the kimchi paste.
Put some cabbage into the big bowl and sprinkle 1 handful of coarse sea salt onto the cabbage. In the same way, add another layer of cabbage on it and sprinkle more salt. I used 1⅓ cup of coarse sea salt in this step. Keep adding more layers in this prescribed manner until the supply of cabbage has been exhausted.
In another bowl, pour 20 cups of water and 1 cup of coarse sea salt. Stir it until the salt dissolves.
Evenly pour the salt water into the cabbage bowl. Soak the cabbage in the salt water for 3 hours. Every hour, mix the cabbage (up and down), so all the cabbage can get well salted.
After 3 hours, rinse the cabbage in cold water 3 times.
Drain the water for about 2 hours.
Wash the dried hot peppers once. Remove the stems from the peppers if they are present. Cut them in half with scissors.
To make the kimchi paste: in a mixer, grind 20 dried red hot peppers, ½ cup of cooked rice, about ½ cup of fish sauce, ¼ cup of water, ½ of an onion, 14 garlic cloves, and 3 pieces of ginger. Leave out some of the fish sauce. You can add the remainder later to adjust the saltiness to your tastes. I used a little less than ½ cup of fish sauce for my kimchi.
Cut 1 onion, 4 green onions, and 1 handful of garlic chives as in the picture.
Pour the mixture into the big bowl, and add the rest of the ingredients for the kimchi paste: ⅔ cup of red pepper powder, 2½ Tbsp of sugar, and 1 Tbsp of sesame seeds. In this step, depending on your tastes, you can add some of the left over fish sauce you saved from the grinding mixture. Add the onion, green onion, and the garlic chives into the paste. Mix well.
Add the napa cabbage.
Mix the cabbage with the kimchi paste. Put the kimchi in a glass jar or container. Leave it outside (room temperature) over night, and then put it in the refrigerator. It will take several days to a week until it is properly fermented.
Of course, you can eat fresh kimchi with the freshly cooked rice. Yummy! hehe. If you are a vegetarian, you can substitute the fish sauce with salt and water. I recommend sea salt. Thank you for visiting my blog. I’ll be back with more delicious recipes later! God bless you all.
🙂 !!!!
can you please send me one of those kimchi jars?? haha joke. 😉
my kitchen will be done in a week or so. i’ll make sure to show you some pictures. 🙂 i can’t wait to try your recipes!
i’ve been sick so i haven’t been on the computer lately. i miss you! i’ll be in touch soon.
*hi bryson! i love you*
Hi, farleen
haha… Only empty kimchi jar without kimchi right… =P hehe..joke~~ If you lived around here, I really want to share my kimchi with you. I’m so excited to see your new kitchen. Yep.. show me some of the pictures. 🙂
What was wrong ?? So you are okay right ?? phew~~~~ I felt thanks …that the hurricane didn’t hurt Hawaii.. anyway.. See you soon again.
Bryson said hi too.. . <3<3
Hi Aeri,
Thank you for this recipe :)) I;m just wondering if I could substitute the cooked rice with something else since I don’t have a food processor? Can I make the ‘porridge’ (rice flour mixed with water) instead?
Thanks, again!
oh, and also the dried red peppers, can I use something else instead?
Thank you, Aeri!
Hi, fran
Those two things you asked me if you can change are the parts that I changed from my first kimchi recipe. I think you can use follow my first recipe then. 🙂
I used cooked rice flour mixture (not cooked rice) and red pepper powder (not dried red pepper) in the old recipe.
I will give you a link.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-배추-김치baechu-kimchi/
You can cut the cabbage pieces and follow the directions to brine the cabbage with the new recipe..just follow the rest of the direction from the old recipes. 🙂 thanks !!!
I am so going to try this again!!!!!! I failed twice to make kimchi!! XD Thank sis!!!!!
Hi, chuiyew
Yep..I hope you get success this time. Can you get dried hot peppers over there ? I remember you had problem to find right kind of red pepper powder before. anyway.. good luck ~~ 🙂
This looks great!! One of these days I will make it and have my parents try it.
Hi, Patty
Yep.. try it.. and make your parents happy. hehe thanks 🙂
Hi, Aeri, how is the pregnancy coming along? I just gave birth to a baby girl this summer. I was so thrilled to read that you were pregnant too. Are you feeling better these days? You must be entering the second tremester now, right? It is probably the highlight of the whole pregnancy. Anyway, I am enjoying your recipes! Take good care.
Hi, DJ
My pregnancy is okay… hehe CONGRATULATIONS !!!! So you and your daughter are all great right ??? How cute and lovely your girl is !!! 😀 I just entered third tremester now..My belly is getting heavier and heavier..and he kicks me and sometimes it hurts..but I think he is still lovely and cute.. 😉 Thanks for telling us your happy news. Come back again~~~ 🙂 You also take good care ~~~~~
hi, aeri unni!
I’m a Filipino but I have mastered kimchi-making. There is not a day in my life (since I learned how to make kimchi) that I did not eat any Korean food. I love being a Filipino, but I love Korean food. I think I was a Korean in my past life. hehehe!
I always make my napa kimchi this way. But I salt my cabbages before I cut them, and I use the dried crushed red pepper, as it is more convenient for me.
Congratulations on your baby! Stay healthy and God bless!! I LOVE your videos. 😀
Hi, MheAnn
Nice to meet you !!! 🙂
Wow.. you really love kimchi.
Thanks for your comment. Hope to see you more often. 🙂 God bless you too.
mat kimchi!!! i make this more than the other kimchis. but this recipe is something new to me. i never use dried chillis or cooked rice in my kimchi. thanks aeri for the idea. can;t wait to make my next batch with ur recipe 😉
Hi, layping
hehe.. yep.. you have to try this way~~~ You will like it. 😉 thanks !!!
i did i did! u are so right, it taste very good. thanks master ^^
Hi, layping
AWESOME !! I’m proud of you..hehe thanks 🙂
Hello Aeri,
I just find out about your website. It’s so great! Thanks for sharing your recipe with us. I love Korean food very much!
Hi, Candy
Nice to meet you !!!
wow.. another Korean food lover..hehe
Thanks for visiting my blog..hope to see you more often here. 🙂
Hi Aeri! I love your website! Even though I hardly comment, I always read your blog.^-^
I have a blog
http://letstalkaboutkorea.blogspot.com
and I hope you’ll visit my blog.
Thank you.
Hi, Lala
Nice to meet you !!! 🙂
Oh.. I will visit your blog. thanks 🙂
Hope to see you again~~~
I don’t know if you read my wish to you but Congrats on you baby!!! (:
Hi, Lala
Yep.. of course I read your message. Thank you ver~~~y much. 🙂
Hi ,
I discovered your site quite by chance, and am I glad !!!
I am from India, I was introduced to Korean food by a korean food who cooked earlier ( shared with me ) and isn’t into too much cooking . So I have been missing the flavour and the food. But with your site, I think I will be able to cook my own, and seems I will be able to make my own kimchi 🙂 (which I love )
I feel consuming two jars are too much for me, can you possibly guide me to make 1 jar.
Also , I made the crab pancakes yesterday, came out good, but will try with shrimps next time.
Thank you and keep it up !!!
Hi, Goodyeah
I’m very happy to meet you. Since I have some really great Indian friends, I like Indians.. and my husband and I like Indian food too. hehe Just use one cabbage instead of 2..and cut the recipe half.. 🙂 aha… yep..shrimp will be also delicious for it. thanks !!!
Hi, I am a Singapore Chinese who likes Korean food, songs and drama very much.
just want to say “Thank you so much” for your easy and wonderful recipe. 감사합니다. especially the side dishes.
God bless u and your family.
Hi, June
I’m very happy to meet you !!! It’s really cool to meet people from the world who love Korean food and culture. Thanks for visiting.. hope to see you more often. God bless you too. 🙂
oh cool i want to try this out.. but is there going to be any difference if i try using fresh red peppers instead of dry ones? cool page btw 🙂
Hi, dee
Thanks for your comment. Yes, you can use hot red peppers instead of dried hot peppers. Since you are going to use red pepper powder also, it will not make that big difference. I hope you will like this recipe. 🙂
oh i love it! ^^ thanks aeri! God Bless!
Hi, dee
You are very welcome. thanks 🙂
Hi,im sri lankan.i was lookng for korean kimchi recipe,for long time.finaly i got it.but i never ever try it and taste it.when ever i waching arirang TV chenal,i saw so meny people are eating this kimchi..the same time i also felt to tast it…anyway thank you very much for your recipe.now i gonna try it….
Hi sanjeewa,
Nice to meet you !!! 🙂 Yes, it’s the most common side-dish in Korea. We serve kimchi for every meals. I hope you can try it someday. 🙂 thanks !!!
Hi!! i just want to know that,what is the red peper powder, in your recipe for making kimchi?is that we called red chilli powder?I alredy made that kimchi.it is still in the refrigerator.but i felt that is too hot.is becouse of that i add red chilli powder?please gide me.thank you!
Hi sanjeewa,
I did some research to give you better answer on wikipedia. yes, the red pepper powder is.. red chilli powder..but since there are so many different kinds of chilli pepper in the world.. depending on what kind of pepper they used, the powder can be more spicy or less spicy. I wonder how well you can handle spicy food.. kimchi can be kind of a spicy food..but if you used really spicy pepper powder, your kimchi will be very spicy. Korean grocery stores sell specific red pepper powder for kimchi. Thanks 🙂
Hey Aeri,
Thanks for the kimchi recipe. I’m gonna try it now.
I heard that sea salt must be used instead of iodized salt. I’m wondering what would the result be if I used the fine iodized salt. Would it still be the same? I kinda forgot to buy sea salt and I have lots of fine salt here in our home.
Since I’m just starting, I got 1 head of the chinese cabbage weighing around 1lb. Since it’s kinda difficult dividing the recipe by 8, I’m wondering what the taste of the salt water is. XD Since I haven’t made it before, I’m kinda clueless in gauging the correct amount of saltiness in the salt water.
And still on the important salt part, what’s the difference if I left the cabbage soaked for more than 3 hours? I have searched other recipes on the net and some call for soaking for at least 24 hours.
Thanks for the reply! I’m looking forward to it, since currently the cabbage’s soaking.
T_T well, I think your reply’s not gonna come until tomorrow. Oh well, hope in the time being my kimchi works. XD
p.s. How’s your baby? I believe 3rd trimester’s gonna end soon; or has it? God bless you!
Hi Arvin,
Sorry for late reply. The day you left this comment was my delivery day..hehe anyway.. about your question.. hm..
It’s a little hard to explain..but the salt water will be.. salty but eatable.. it should be a little more salty than you feel like you can drink it.. oops sorry for poor explanation..
the time for soaking is depending on how much cabbage you are making..and how salty the salt water is..and how big pieces did you cut for the cabbage.. just soak some hours..and check if the cabbage became soft and got salty flavor.. I hope your kimchi turned out good. thanks !!!
hi!!!!!!! I am littobubbo from you tube and i LOVE your site. I am just wondering, is it okay to not add the whole peppers since I only have the korean chili flakes..
Hi Judy,
Oh.. if you don’t have whole peppers, it’s find to use the chili powder or flakes. Just adjust the amount of them depending on your taste. Good luck. 🙂
Heyyy…..Just a quick question about one of your steps. Step #9 says “Drain the water for about 2 hours.” Does that mean drain the water from the cabbage and then leave it for 2 hours?
Hi Mandy,
yes.. after rinse the salted cabbage, leave it for 2 hours, then you will get some water from the cabbage. or you can squeeze out the water to save the time. thanks 🙂
Hi Arei 😀
I was wondering is kimchi suppose to taste really sour? I bought some from my nearby supermarket and it tasted kind of funky ._.
I will try to make this kimchi recipe asap 🙂
Hi Sandy,
I think that you bought kind of old kimchi.. new kimchi is not sour at all.. once it’s fermented.. slowly it changes to sour kimchi.. the older kimchi taste more sour. ^^ thanks
Hi Aeri,
I am going to try this recipe tomorrow. Hopefully, this will turn out well.
hi Catherine,
I hope it turned out great too..thanks 🙂
Hi Aeri,
It’s me again. As my mum can’t take too spicy kimchi, I have used only 5 dried hot pepper. Hence, the colour isn’t as nice as the previous batch I made for Nappa Cabbage Kimchi. I used less than 1/2 cup fish sauce but I am worried this batch may be too salty.
hi Catherine,
The more you make kimchi.. the better you can adjust the amount for the ingredients depending on your taste. Enjoy your kimchi.. give me some..hehe
hi aeri, i made kimchi with this recipe and is now waiting for it to ferment. but it smells really good already! hopefully it turns out great! How’s Bryson? God bless you and your family 🙂
hi WKKeoh,
Our son is doing great. Enjoy your kimchi..hehe thanks 🙂
Hey, I bought Kimchi and don’t know how to prepare it. Can i eat it cold right from the frige? or warm it up in the microwave? pleas help.
hi Silkia,
You mean.. you bought already made kimchi from a store ?? aha.. you can just eat that kimchi with rice or other food.. yes.. you keep it in the refrigerator.. or you can cook something with your kimchi..such as.. kimchi fried rice… kimchi soup… and so on.. I will give you some links..
http://aeriskitchen.com/2008/09/kimchi-fried-rice/
http://aeriskitchen.com/2008/12/kimchi-soup-김치-찌개kimchi-jjigae/
Enjoy your kimchi 🙂
Hi Aeri,
Love your recipes. I was wondering.. If I were to only want to use 1 Napa Cabbage would it be safe to halve all the ingredients, only some or should I leave it the same?
Keep up the great work!
hi Jamie,
I will say.. cut the amount of all the ingredients half.. thanks 🙂
Oh! I really want to try this out. Usually, I buy kimchi from H-Mart, but it doesn’t really have much flavor like homemade kimchi. Hopefully I don’t fail >_< I'll try making it later in the week. Thanks so much for the tutorial.
hi Andrew,
You are welcome ~~~ Yep..try homemade kimchi… it’s worth to try. thanks 🙂
Hi Aeri.. i am an Indian living in Hong Kong, but luv Korean food ever since i visited Korea last year. Want to learn more. Your blog is a great knowledge for this. Thank u so much for the yummy recipe. I tried out tonight and looks wonderful but tastes little bitter. The variations i did were used dark soy sauce (as i dont have fish sauce) , used cucumber(instead of radish) and the most foolish thing was i have put vinegar , lime juice(as it was not sour when i tasted, i did not realize it ferments 🙁 what an idiot i was) and put little rice wine(on one of my frenz suggestion). Plz let me know what would be my mistake to turn bit bitter? i hope it tastes good to my husband tommorrow 🙂 all my prayers for this. Congrats on ur baby boy! my luv to Bryson! 🙂
hi Divya,
I’m very happy to meet you. !!! Oh… you changed it a lot ~~~ sorry..but I thought what you did are cute… but.. I think.. you invented totally different food.. I don’t know what to do.. to make it not bitter..oops..sorry not that helpful. I will just give you some advice for next time.. if you don’t have fish sauce..use salt.. no soy sauce… yep.. as you said..once it’s fermented it will be sour.. so no vinegar or lime juice.. we don’t put rice wine either.. what else you didn’t have ??? If you only didn’t have fish sauce… and had all other ingredients this recipe said.. as I mentioned.. just use salt instead of fish sauce..and follow my other instruction..then you will not get bitter kimchi next time. thanks 🙂
hi..aeri..
i was wondering if i am to use pepper flakes instead of the dried hot red peppers how much would be the right amount if i want my kimchi to be not that spicy..and also i live in a hot country will keeping out side ruin my kimchi??
and also but the pepper powder do you mean cayenne pepper??
thank you!
[i know this so late but CONGRATS on your newborn ^^]
hi ayumi,
Oh.. since I don’t know how much is spicy to you.. I will say.. use half amount of red pepper flakes that I used for red pepper powder..and taste it.. and start to from that.. if you can add more later after taste it.. i meant to keep in a roomtemperature.. so if it’s hot over there.. rind some place that it’s not that hot.. or you can keep outside..just few hours instead of over night.. nope.. red pepper powder is not cayenne pepper.. it’s hot pepper.. thanks for your congratulations. 🙂
Hi, Aeri I love korean food and I made Kimchi before with sweet rice flour but never with cooked rice. Thank you for this new recipe, I will try it sometimes.
hi DBSK,
Yes, it’s more convenience to use cooked rice instead of sweet rice flour..so if you make small amount of kimchi.. actually it’s good way to go..hehe I hope you like this. thanks 😀
thank you for the recipe. i’ve made kimchi before, but during the process i knew sometihng wasn’t right…i was right. it tasted horrible. can’t wait to try it. down part my family wants me to finish the horrible one i made 🙁
hi Chantelle Ann,
oh.. sorry to hear that.. it was not my recipe..right ?? Try mine.. I hope you and your family like it.. thanks 😀
Thank youuu cant wait to try it, i loooove kimchi
hi Rune Brink,
I love kimchi too.. hehe thanks 😀
how do i know when the cabbage is properly fermented?
thanks for the recipe. i hope it tastes nice 🙂
hi Chantelle Ann,
Sorry for late reply. I missed your comment. Hm.. about your question, if you never tried fermented kimchi before..it’s a little difficult to describe the taste. When you make kimchi, it will be spicy, salty, and raw cabbage taste… but once it’s fermented.. (takes about 10 days to 15 days depending on the refrigerator temperature..) it has slightly sour flavor..but not much.. and not raw cabbage flavor anymore.. at the beginning.. the spicy flavor and cabbage flavor is seperated..then after it is fermented.. you can taste the spicy and other seasoning flavor in the cabbage.. I hope you can understand what I want to say.. thanks..
Hello Aeri,
I’m going to make kimchi for the very first time this weekend. I first looked at your Napa kimchi and you included radish and green onions which I thought it was great. I think I prefer this recipe as it is bitesized, but was wondering if it would taste good if i include some radish too like with your other recipe 🙂
Thanks~~
hi K,
Good luck for your first kimchi. 😀 Yep.. you can add radish for this kimchi also. 😀 thanks..
juhu, it was a big succes, but how long will it last in the fridge, it has started to smell a bit funny but still taste great!
i guess a bit fermented smell wont do any harm?
thanks!
hi Rune Brink Hansen,
great.. happy for your success.. yes.. even Koreans don’t like kimchi smell.. but love the flavor.. it can last as long as you want.. I mean.. if you like really old.. sour kimchi.. you can keep even months.. no farm from fermented smell.. thanks 😀
Hi Aeri,
I tried making kimchi using this recipe. Didn’t have any dried hot peppers so I just added more red pepper powder instead. Is that okay? Anyway, I think I might have added a little too much fish sauce, it tastes horribly salty.. Will the saltiness go away if I put it way longer?
hi Alicia,
If you don’t have .. yes you can use red pepper powder instead .. my other kimchi recipe uses only red pepper powder.. oh.. how much more fish sauce you added… well..it will be still salty,,, what you can do is.. make it sour kimchi..and use it for kimchi soup or kimchi jeon.. later.. or.. you can add more fresh nappa cabbage in your kimchi.. or big pieces of korean radish between your kimchi piesces… it will help a little..
hi Aeri ^^
i love kimchi and i love making it and i think your recipe is the simplest. you even use dried chilies. i like it. and you use cooked rice.i’m going to try your kimchi recipe. what i to know why do we have to put, in your case a cooked rice or sweet rice flour to make kimchi paste? what if i just leave it behind. will it effect the taste?
thanks…
i’ll tell you how my kimchi taste using your recipe. can’t wait! ^^
hi mizzmuna,
Yes, since I usually make small amount of kimchi (because of small family) … I really want to make it simple and easy.. quick.. not only flavor.. the rice flour helps fermenting process too.. I recommend you use it… yep.. please let me know how yours turns out.. thanks
Hi Aeri!
I’ve made this twice now and each time the kimchi has turned out delicious. This will definitely be my kimchi recipe! Instead of using cooked rice, can I use sweet rice flour instead? If so, how much water and how much flour do I need?
hi SMCK,
wow.. great you like this recipe. Thanks for trying my recipe. Yes, you can use sweet rice flour instead.. you can look at my other kimchi recipe that is using sweet rice flour.. here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-배추-김치baechu-kimchi/
Hi Aeri,
Thanks for a very detail recipe. I’d like to ask if I want to use salt instead of fish sauce, how much salt should I use for the same amount of napa cabbage? Sorry, I can’t taste to see how much salty fish sauce is …
Thank you.
Phillip
hi Phillip,
Oh.. It’s same with me… unless I make the kimchi and taste the paste again.. it’s hard to tell the exact amount.. what i can tell you is.. when you make the kimchi paste.. add 1/2 cup of water to the grinder with other ingredients… grind them without salt..then start to add about generous amount of 1/2 tbsp of salt to the kimchi paste.. and taste it.. if it’s salty enough it’s good.. you can adjust the amount salt there.. hope it works great.. ^^
p.s I checked my fish sauce container.. per serving (1 tbsp ) it contains 850 ml.. my recipe asks 1/2 cup of fish sauce .. which means 8 tbsp.. 8 servings.. so it was about 6.8 g of salt.. a little over 1/2 tbsp… ^^
Thanks for your response, Aeri. Wish you the best.
Hi, Aeri!
First i would like to say that i love your website! The first recipe that i’ve tried was the zucchini pancakes and now i wanna try this one. Only one problem, though: i live in Rio de Janeiro and there’s no way i can get red pepper powder or napa cabbage around here 🙁
Can i use regular cabbage instead? What is the difference bettwen the two (besides the shape xD)? Is there a way to replace the red pepper powder? If there is so, what can i use?
Also, using cooked rice instead of sweet rice flour is a great tip! (since i can’t find that around here too)
Thank you so much for all those great recipes. Keep it up!
God bless you and your family <3
hi Thaisa,
About your questions.. they have different flavor and texture.. normal cabbage has bitter flavor.. and it doesn’t work good for fermenting process like napa cabbage has.. and the red pepper powder is one of the most important ingredient for kimchi.. so I’m sorry I don’t know if you can replace it with something else.. where are you living ?? do you have any daikon radish ?? you can replace it to napa cabbage to make radish kimchi though..
Hi Aeri, thank you very much for your reply. It happens that the Nappa Cabbage was very easy to find. It’s called “acelga” here (even the name is easy!) and i was able to find it very quickly ^^
I’m still on the hunt for the red pepper powder but my mom said that she might know where i can buy it.
Thanks again 🙂
hi Thaisa,
great !!! I hope you can find red pepper powder also..and try this delicious kimchi someday. 🙂
Hi Aeri,
What a good idea to use cooked rice. I started making the tong baechu kimchi before I saw this one so I hope to make mak kimchi soon. Thank you for sharing all of your wonderful recipes.
hi csyama,
Yep.. cooked rice is very convenience for making kimchi.. hehe thanks
Dear Aeri,
I am having trouble with the fermentation of kimchi. Sometimes I leave my kimchi in room temperature to ferment for too long and it gets bitter. How many days do you leave your kim chi out and keep it in the fridge? Usually the kimchi in restaurants have a sour and sweet taste and I don’t taste any bitterness at all. Do you have any tips that could help me solve this problem?
-thank you
hi angelina,
I usually leave my fresh kimchi in room temperature for over night or a day before i put it in the refrigerator .. in the refrigerator .. you can check 3 or 4 days later.. and 3 or 4 days later.. like this. usually for mine.. it takes over a week … if the kimchi is not fermented enough.. it doesn’t taste like the fresh one at all..and not sour either.. so it’s not good time to eat.. that’s what you said.. bitter taste ..something like that.. so just keep check and see how long it takes.. I will say.. about 2 weeks will be good time.. but before that check your kimchi sometimes..
안녕 Aeri, I made kimchi and put it in glass jar. After a week there is a lot of kimchi broth inside, have I to leave it in?
As I’m vegan I used shouyu, konbu dashi and water. I don’t have a blender so I used rice flour and the korean red pepper powder for kimchi, anyway it tastes good.
By the way which tea or tisane is usually drunk in Korea during or after meals? I bought a corn tea called 옥수수차.
I know about a green tea called 녹차, is it more similar to chinese or japanese green tea?
Thanks for all,
best wishes.
Ste
hi Ste,
Yes, you can just leave the broth there.. you can use it later for different kinds of food 🙂
barley tea is normal.. sometimes we boil cooked the rice with some water in the rice cooker (usually pressure rice cooker in a stove) with a little bit of cooked rice in the bottom..after you make rice..and remove the most of the rice.. and drink them after meal.. yep.. corn tea is normal too. ^^ I think the green tea are similar in different coutries..
감사합니다.
😮
dear aeri,
you are my savior!!! I love your website! i am 5 months pregnant right now and this baby is craving korean food like crazy! we spend about 60-80 dollars just eating out because I don’t know how to cook korean food. i learned to love it because we spent 9 days in cheju and chonju island. the food brings back lovely memories. thank you for putting your cooking online for people like me. the baby girl, her daddy’s wallet and I thank you!
hi Christine,
hehe.. your comment made me smile.. ^^ Congratulations on your baby.. ^^
I hope you can find some easy recipes on my blog..since it will getting more difficult to cook with your pregnancy.. maybe your husband can cook for you with my recipes..hehe 😉
i hope you and your baby girl are healthy.. thanks
I really enjoy your site! My friends and I are having a Korean cooking night this weekend, and I’m responsible for the kimchi. When you state coarse sea salt in your recipe, is it the same as kosher salt? I’m curious to know the brand you use to ensure I use the proper amount of salt. Most recipes I come across either call for table salt or kosher salt. I appreciate any guidance you can provide.
Hi Mark,
Nice to meet you. Yes, I think it’s same.. just kosher salt has different size.. and the coarse sea salt I used is big chunk salt. Here is a picture for you. I hope you enjoy your Korean meal with your friends. Thanks and if you have more question, please let me know.
http://kitchen.naver.com/food/viewDetail.nhn?foodId=263&foodMtrlTp=MA
Thanks so much for showing us such as delicious recipes. Everytime i read your blog my mouth becomes full of saliva thinking about the taste. Kamsa hamnida!!
hi karol,
Hehe.. thanks 🙂 Try many recipes from my blog.
Aeri, that is the Kim Chi I have been craving! Fabulous recipe and excellent instructions. My husband is from Delhi, India and I am Canadian and we both love Korean cooking. We haven’t been able to find cabbage Kim Chi nearby so this is wonderful, especially for the cold Canadian winters. My hubby ate a bunch before it got into the jars! Thanks and much peace to you, Sophie
Hi Sophie, ^^
hehe.. your comment made me smile.. your kimchi must be good.. your husband ate a bunch before it got into the jars.. hehe.. 🙂 thanks have a great weekend.
Finally a good replacement for sweet rice flour (which I cannot find anywhere). The fresh kimchi tasted really nice. I also don’t have gochugaru but I found some semi hot chiles, thin and long, that were very fruity and sweet but spicy enough and dried them myself specifically for kimchi.
Tastes really good for me although I never tasted kimchi before and don’t actually know what it is supposed to taste like 😳
As for the tea, Koreans do grow green tea and its similar to japanese green teas.
hi argus,
^^ Good job !!! I’m happy to hear that you liked your kimchi. Even you don’t know what the kimchi taste suppose to be.. actually it doesn’t matter much..because you like what you made a lot..right ?? hehe.. I’m sure that it was close enough to original kimchi flavor. ^^ thanks
are you asking questions at the end ??
Koreans normally buy green tea powder or dried green tea leaves in a store for their tea…and I guess it’s smilar to Japanese green tea. ^^
can i use regular, round cabbage for kimchi? 😛
hi rjay,
well… maybe not..because the texture and flavor will be different.
dear aeri, i’ve made my napa kimchi but it tasted weird. to be frank i didn’t use your recipe but i wondered, what does kimchi taste like?
is it supposed to be sour or sweet?
i don’t really understand the taste of my kimchi.. so i don’t know how to describe my kimchi.
can you tell me how it taste like?
curious 😳
hi aifaa,
So you never tried authentic kimchi from Korean store or some Koreans made ??? Kimchi tastes different before it’s fermented and after it’s fermented.. before .. it taste like.. raw salty and spicy cabbage with garlic and fish sauce flavor…
after it is fermented it will not have the raw cabbage flavor anymore.. instead it will have spicy and a little sour (not much..) flavor.. it’s hard to describe the flavor actually.. try my recipe someday.. (It is important to use right kind of hot pepper powder.. for right flavor..)
aeri,
thank you so much for the delicious recipes. I have lived in Korea for two years and am going to see my family in America for Christmas. I’m making them DalkDoriTang, Japchae, and my favorite, royal palace DDeok. Have a Merry Christmas!
hi mike,
By now, you will be with your family in America. I hope you have a great time with them. and hope your family enjoy your korean food. Thanks.. please let me know how was the meal.. ^^ thanks
hi. i just want to ask how can i reduce the sourness of the kimchi?
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hi mari,
There are certain food is good to use old (real sour) kimchi.. like kimchi stew.. kimchi pancake.. or kimchi fried rice.. When you cook the sour kimchi with other ingredients.. it tastes better… ^^
Hi Aeri,
Thank you so much for this delicious recipe. Now I can finally say I have my own kimchee recipe! Not only is it easy but so tasty!
hi SMK,
hehe.. thanks 🙂 I love to hear.. it is easy but so tasty 😉
Can this kimchee be used for kimchee jigae as well?
hi SMK,
Sure.. ^^ delicious ~~~ just make sure your kimchi is well fermented or sour enough to use for kimchi jjigae… hehe thanks
Thanks Aeri, your recipes are seriously the best, and it greatly helps this poor overseas student make food that tastes awesome. Keep up the good work!
By the way, do you make ur own red pepper paste or is it generally too time consuming?
hi SilentArchangel,
Thanks 🙂
I usually buy my red pepper paste..since yes it’s time consuming..and I don’t have proper ingredients around here. 🙂
Hi, I’ve always been wondering about how to store kimchi since you’re usually making more than one serving. My Korean family had their fridge stuffed with food but how do they make it last?
Thanks in advance^^
Best regards
hi Synnekil,
So in Korea..we have special kimchi refrigerator.. to keep kimchi better…hehe.. ^^
Hi Aeri! I watched Family outing and in one episode, they made kimchi. I saw them putting pear into the kimchi too. Does it make big different in putting the pear in the kimchi?? Thanks for all the awesome recipes you posted !!!! Keep up the good work !!!!!
hi Mai,
Without pear..it tastes still good.. just the pear will give extra flavor to it..:)
Hello Aeri! Congrat on ur new e-book. I’ve been browsing ur site for quite a while but never write a comment since ur recipes are so detailed and easy to understand!! 🙂
However, since I’m living in the UK, the napa cabbage is really small. Only 2/3 compare to ur (that’s the biggest I get if Im lucky)Thus, I don’t know how to adjust to salt and the water as u said getting the right amount is very important. Please help!! Thank you.
hi Nhung,
My recipe calls.. 8 lb napa cabbage.. so I will say go by weight.. if you use 4 lb napa cabbage (it doesn’t matter how many.. or how big..just total weight)… then.. cut the recipe amount…half.. ^^ something like that.. thanks
Hi Nhung, are you vietnamese? Dear Aeri, Thanks for your recipes, i like it! 😛 😛
Hi Ariel. I was wondering about Ginger type.I found the one with thick shell and thin one which one do I use? Also I didn’t find the nut size. Can u may be tell me in different portion please. Thank you. I live your recipes:)
hi Yana,
I didn’t know that there are different types of ginger like that. I guess you can use both. And…what are you asking about nut ?? sorry.. I couldn’t guess well.. ^^:;
Hi Yana and Aeri,
It looks like there is some confusion about the ginger. 😳 Ginger do not have shells. 😛
Yani, Aeri is trying to give an idea of the size of the piece of ginger. That is why she says that it should be the size of an unshelled Brazil nut. I don’t remember how big an unshelled Brazil nut is, but probably as big as a man’s thumb.
This reply is a little late, but I hope that it clears things up and not make it more confusing. 😆
hi Slau,
Thanks for your kind help. 🙂 hehe.. it became more clear now.
Hi there, I want to try making this on the weekend and I have a question about soaking the cabbage in salt water. Is it possible that the leaf part might end up becoming more saltier than the stem part of the cabbage since the stem part is much thicker and therefore would soak up less of the salt…? Or does this not happen? Thanks!
hi K,
I wonder if you checked my other napa cabbage kimchi recipe..
here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
as the recipe said.. if you use big pieces of cabbage instead of chopping them little pieces as I did this recipe you left comment.. (easy napa cabbage)… you put more salt for the thick part than thin leaves part… since.. it’s more difficult to salt (to get salty flavor for the cabbage ) that big chunks of cabbage than little pieces.. so your question makes sense.. but.. for this recipe.. since you cut them little pieces..and the amount of salt and time to soak the cabbage will be just fine for both thick and thin part of cabbage.. so try this recipe just as I did. 😉 thanks..
Hello! I’m so appreciative of your excellent recipes! Currently I’m living in Israel for a year and have been adapting your recipes to the available ingredients (and my poorly equipped kitchen)… I’ve been missing kimchi so much though! My main problem is finding dried hot peppers and red pepper powder. Is there anyway to use fresh or red pepper flakes? I have seen a Thai variety of red pepper paste.
Thank you! (^_^)
hi HynJnL,
as i showed in my recipe.. you can grind red pepper flakes with other ingredients.. your kimchi color will not be as nice (Red) as you use red pepper powder.. it the taste can be similar.. so try it.. ^^
Hi Aeri,
I really love your recipe’s!
If I want to replace the fish sauce with salt and water, how much water and salt do i need to make it then?
hi miyuki,
Soak the napa cabbage in salt water will be same.. just when you make the kimchi paste… depending on your taste add salt…and if you watch my other kimchi recipe video.. you can see the texture.. consistency for the kimchi paste.. add some water for it.
here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
thanks
Hi Aeri,I have tried to making this kimchi,and its have watery,it’s right?thank you for your great recipes,Iso like it.
hi kie,
Usually, the next day, you will see the napa cabbage makes liquid.. which means.. you will get more kimchi liquid later.. but for right flavor.. it shouldn’t be too much water… if you make kimchi again.. after you soak the cabage in the salt water… later drain out the water well by setting them on strainer or something.. thanks..
Hi~ ^w^ me again~ I’ll try this way to make kimchi 😀 cuz it really looks more easier that the other >.<…. but, this recipe is for 2 Napa Cabbage ,right? 🙄 but 20 Dried Red Hot Peppers, is not too much? well for me… I'm afraid my kimchi will be so spicy….. can I skip it or it's ok? 🙄 hihihi when I saw 20 Dried Red Hot Peppers or 14 Garlic Cloves I was like 😯 hihihihi ….. and can I use these ingredients (I mean quantity) for just one nappa cabbage?? ^^ thank you very much for your videos…. ur the best!!! 😛 😛 😛
hi Catitadona,
Go by the weight not by the number of the cabbage..because some napa cabbages are bigger than others.. then you can divide the recipe half..depending on the cabbage weight.. if you feel it will be too spicy.. reduce the amount of dried hot peppers.. but you need some for good flavor hehe.. thanks
Hi Aeri,
I’ve been following your website and FB for sometime now. I’m so thankful for you and your wonderful recipes. I would like to enquire if the cooked rice have to be hot or cold? Also whether we can use any type of rice eg. thai/korean/japanese rice?
Would it be ok to add radish and pear to this dish as well? Thanks once again!! Muacks!!
hi Jeanette,
I can see you know about kimchi.. hehe..
yep.. you can use japanese cooked rice also.. radish and pear sound good to add to this.. thanks
Thanks for the reply Aeri. Did it with radish and pear the other day. Today juz took it out to taste it. Loved it. Can’t wait to make again. I thot it was difficult but it was surprisingly simple and easy esp with yr step by step instructions. Thanks once again!! 😀
Hi Aeri,
Thanks so much for sharing all your wonderful recipes. I would like to enquire if I can use any type of cooked rice for this recipe, eg. thai/japanese rice?
Also is it possible to add radish and pear to this please? Thanks in advance!!
Thank you Aeri! I can’t wait to try Kimchi for the first time!
I was wondering though, is there a reason for a Kimchi fridge? I mean is it just to keep it fresh, or does a Kimchi fridge have special settings?
hi Jante Morris,
You mean.. reason to keep the kimchi in the refrigerator ? if that’s your question..it’s because.. otherwise your kimchi will get sour too quickly… even can be rotten with too warm temperature. Just your refrigerator temperature is good enough to keep the kimchi. thanks 🙂
Hi and congratulations for your recipes!!!
It has been some time since I found your blog and I think it’s great for all the kimchi’s recipes you have, cause generally you can only find the traditional one with napa cabbage.
Thank you for sharing and your great videos!!!
Hi Aeri,
I love all the detail and direction of your recipe. I wants to ask what the different between the recipe of Napa Kimchi. One recipe you using sweet rice flour and the other you using cook rice. What the difference in the taste. I had tried the one with the sweet rice it does fermented quickly. I had try the one using cook rice. Please explain… Thanks
hi Linh,
not much different… just if you use cooked rice and grind them..it’s more convenience..because you don’t have to cook the rice flour and let it cool before you use for kimchi… ^^
The fish sauce it is from Korea? I stay in Malaysia, it is the fish sauce at here can use it to make Kimchi?
hi Annliow,
If you can find Korean fish sauce, it will be the best to use for korean kimchi..but if you can’t.. yes.. use Malaysia fish sauce.. I don’t know exact flavor of yours..but I think it will be okay to use. thanks
I want to make this because kimchi around here became more expensive. But im afraid to do it since I might mess up. I tried making garlic chive kimchi, but i couldn’t find garlic chives so i used normal chives. It was awful.. 😥
Also, what if i don’t have course salt?
Hi Ina,
Then you can use normal salt.. but the amount of salt will be different.. add some walt to the water.. the water should be salty. like.. you feel.. “oh it’s salty” like that.. but eatable salty.. same way.. sprinkle some salt to the nappa cabbage..
Hallo Aeri,
I really enjoy your videos and this website. Do you have any recipes how to make baek kimchi? I can’t eat spicy food… Is it the same way with making kimchi but leaving out the hot pepper part? Thank you.
hi Mirca,
Oh thank you. Sorry but I don’t have a recipe for white kimchi yet. I will add it to my list. 🙂
Hi Aeri,
maybe someone asked this already, You use as a measure cup, but how much is 1 CUP in ml? 100ml or 200ml?
Thank You
Michaela
Michaela,
One cup is 250 ml.
Hi Aeri, I follow your site from time to time and I’ve tried some of your recipes, all of them turned out great. My favorite is probably zucchini jeon, I did a lot of them this autumn as our own harvest of zucchini was great. I have also tried this kimchi recipe like twice; first time was a failure as I had the wrong kind of chili powder (it was meant for chili con carne) so the taste and the colour was strange, but I didn’t give up. Second time I had the right kind of chili powder but I used too much. It was really spicy and I couldn’t eat it! But the texture was great and it fermented well so I thought “tredje gången gillt” (it’s a swedish expression, it means; third time lucky). So today I set out to make kimchi for the third time. When I’m about to mix the paste I see I don’t have enough fish sauce!!!!! So i used soy sauce… And then I only used 2 teaspoons of chili powder (that’s how much I can handle ^^ I halve the recipe, used only one cabbage). We’ll see how it goes… But it tasted great tonight! So I guess what I’m trying to say is THANK YOU so much for the recipe!
hi Johanna,
Wow, I admire you.. you don’t give up.. thanks 🙂 I always try to make a great recipe as much as I can.. so whenever people try my recipes.. they don’t wast their time and food. That’s why I always written down every single amount for the ingredients..and try to explain more detail.anyway… I a little worry about your soy sauce..because we don’t use it for kimchi.. next time.. when you make kimchi again.. just add more salt instead of fish sauce .. and let me know how your kimchi (with soy sauce) turned out..hehe thanks
Hi Aeri,
Thank you for your recipes.
I am wondering if I could use the original whole cabbage recipe for this one? I liked the apple sauce that you included.
I am also wondering why we used cooked rice in this recipe instead of rice flour.
Thank you 🙂
Kang
Hi Kang,
Yes, you can use whole cabbage for this recipe too. I have a recipe using whole cabbage.. maybe you can follow instruction for the steps (salting the cabbage part)…then follow the steps for this recipe (making sauce..)
The reason to use cooked rice is.. it’s easier to do that… ^^ and the taste is good too.
Hello Aeri! I would like to try your easy napa cabbage kimchi. However, I cannot get dried red hot peppers where I am. If I were to substitute it with red pepper powder, how much would I have to use? Can I salt the napa cabbage using this method but then use the sauce recipe from your other napa cabbage kimchi? If yes, do I need to make any adjustments? Thank you so much for sharing!
hi Lilluz,
Yes, you can just use the method salting the napa cabbages using this recipe..and use the kimchi paste (Sauce) from other recipes. I have the amount for napa cabbage.. so you can figure out the amount. Both recipes.. I used 1 or 2 (4 lb) cabbage each. thanks
Hi Aeri,
I have tried some of your recipes, they have turned out pretty good. I thank you for all this work you do with your site, youtube, etc.
I have a couple of questions for kimchi.
I am the only in my family that eats kimchi, can the recipes be halved or quartered? I would not like to waste any of it.
As for red peppers I can not get them in my area, I have dried chili but it is for Tex Mex food. Would that make a difference? If so what kind of chili would I look for to use?
Again thank you so much you are wonderful for all of this. 😀 😀
hi Laurie,
Yes, you can cut the recipe half.. or more .. but kimchi last long..and you can use the old sour kimchi for other food such as kimchi fried rice, kimchi soup, and kimchi jeon..so you can just make lots of kimchi too. sorry i’m not familiar with the dried chilli you mentioned so I can’t answer accurately.
maybe this can be a little helpful for you.
http://en.wikipedia.org/wiki/%EA%B9%80%EC%B9%98
thanks
how long can this be kept, from the day it it done fermenting?
hi sheri,
You can keep it as long as you want for months. If the kimchi becomes too sour to eat,, you can use it for other food such as kimchi fried rice, kimchi soup, or kimchi jeon. thanks
what is the cooked rice for?
I cannot find dried red hot peppers, what can i substitute with?
hi sheri,
I have other recipe for kimchi. it use sweet rice flour instead of cooked rice .. (you can also use normal flour if you don’t have rice flour)..and it use red pepper powder instead of dried hot pepper..
here is a link for you. maybe you can try that recipe.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
cooked rice helps fermenting process.
Hi Aeri,
Thanks for all the wonderful recipes. I was just wondering if I can substitute cabbage with tofu and turn it into tofu kimchi instead?
😀
hi LinS,
well..that is an creative imagination..but to be honest, i’ve never heard of it before. ^^ For me, I will not try that…but each person’s taste is different.. so.. If you want.. you can always try what you imagine and see how you like it for cooking.. thanks 🙂
Hi Aeri,
Can you take a shortcut and use a ready-made red pepper paste in place of the kimchi paste ingredients? The one I have is 태양초 고추장.
Btw, thx for your effort in making all these nice recipes ＾＾
hi Jinnie Joy,
고추장 is not made for kimchi.. so I don’t want you try it for your kimchi..hehe thanks
Aeri,
I’m curious to know why you would use both dried hot pepper and hot pepper powder. Why not use only hot pepper powder as in the whole cabbage kimchi?
hi SL,
It is just personal choice. Original way to make Kimchi from my hometown.. (at least, that’s what I’ve seen from my mom from young age..hehe) they grind dried hot peppers with other ingredients as i did in this post…. and mix with hot pepper powder.. I think.. it’s more for flavor..and give some texture to the kimchi when you eat it.. .. the dried hot pepper gives some fresh.. hit.. flavor.. (oops hard to explain..) but anyway.. you can use both ways for making kimchi. ^^
Hello,
I’m going to make for the first time Kimchi.
I have some questions:
With a cup: do you mean a tea cup format?
20 dried hot pepers: isn’t that a litle hot? Can I use 10 or 15 dried hot pepers?
thanks
Hi Isabel,
In North America there are standard measuring cups for dry and liquid ingredients used in cooking. One cup is the equivalent of 250 ml in metric.
In regard to 20 hot peppers, that is correct because kimchi is usually hot. You can certainly use a little less for your first time and if you find it not hot enough increase the amount the next time you make it.
Hi SL,
Thanks for your accurate answers for Isabel. 🙂 I appreciate it.
thanks for your anwer
Hi Aeri!! 😀
May i request on how you make a Korean Beef stew 😀 I can’t find the right one on the net(i would really appreciate it if you’re the one who makes it 😎 ) Thanks! 😉
I so so love all your recipes! I almost tried all of them and it’s very delicious! And also the “Easy Napa Cabbage Kimchi” turned out great!
hi chin027,
Sorry.. but what is korean beef stew ?? can you tell me more detailed about it ?? I might already have the one you want.. ^^ thanks
Hi Aeri,
I wanted to ask, if I were to substitute sweet rice flour+water for the cooked rice how much would I need for this recipe?
Hi S,
I have other recipe using sweet rice flour and water for kimchi paste.. so you can consider that recipe for a tip..
here is a link for you.
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
Hi Aeri,
I am soaking the kimchi now with salt solution. Can I replace the kimchi paste recipe (using cooked rice) with the one meant for the whole napa cabbage (using sweet rice flour)? I have lots of sweet rice flour on hand, and want to get rid of it, but I have already cut the cabbage into pieces, so I can’t use whole cabbage for making kimchi.
Thanks for your help!
hi Bee,
Yes you can use the kimchi paste using sweet rice flour.. ^^
Hi!!!! Aeri
I watched your video about napa kimchi. That’s so easy and I really like your recipe. But I was wondering why my napa kimchi didn’t have sour taste yet. I leave them outside the fridge but it’s not be sour still.
Is it about the temperature?
Now I currently live in Arizona, USA. The temperature is a little cool down.
Please give some advise.
Thank you so much! 😛
hi Jessie,
I don’t know how long you waited for the kimchi… I mean..how old that kimchi is…. it takes time… so maybe you didn’t wait enough yet.. in 2 or 3 weeks.. it will be fermented and become sour.. thanks
hi aeri, I really love this site, it’s the best site to find korean recepies ^-^
next mondag i’ll cook for the first time, but it’s so fast i don’t have time to put the kimchi in the refrigerator, is it possible to use it right away? and i don’t have a mixer for the kimchi paste, what can i use the best?
Hi meike,
Thanks for your comment. You can eat the kimchi right away… but the taste will be different between fresh kimchi and fermented kimchi.. This kimchi recipe doesn’t use mixer to make kimchi paste.. you can try this instead then..
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
👿 hi aeris I was wondering what kind of fish sauce do you use. Thank you
I use korean brand fish sauce. if you click the link in the ingredient section you can see the brand I used.. thanks
Hi Aeri!
We dont have peppers like yours in our country… We only have the small ones called “Siling Labuyo” in our language ( http://en.m.wikipedia.org/wiki/Siling_labuyo ) or Bird’s Eye Chili… And only the fresh ones are always in the market… Can i use this fresh instead of the dried ones you have?
Hi Kimberly,
To be honest, I’m not that familiar with your hot peppers. When I looked at the picture, it looks very spicy to me. So it is up to how spicy it is… if you have any hot pepper powder over there.. it will be nice to use that. I have a recipe using hot pepper powder.. here is a link for you. http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
Hye , i really like your videos and recipes . . .
but i have a question ,
if i don’t have garlic chives , can i use scallions instead ??
Hi Heidi,
Yes, you can use green onions also. 🙂
I just made this dish for the first time last weekend and it was delicious! The Kimchi was so flavorful and tastes better than the store bought ones. Thank you so much! I love your picture and video tutorials.
hi Linda,
Thanks for your comment. wow, it was better than store bought ones? love to hear that.. maybe I should start to sell my kimchi then. hehe joke.. Enjoy your kimchi. 🙂
Hi:D I just made kimchi last saturday, and this was the website where I got the recipe:https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=3&cad=rja&ved=0CFYQtwIwAg&url=http%3A%2F%2Fvideo.about.com%2Fkoreanfood%2FHow-to-Make-Spicy-Kimchi.htm&ei=tlWcUqPvIuSbjAL_1YCIDA&usg=AFQjCNGQA9m4YnqL-Zj5IFM4MUDNIGNjcQ
..I have a question, how mant times should I rinse the kimchi after soaking it in salt for 6 hrs?? because I tasted my kimchi and it was really salty. I am wondering whether it was too much salt or I just din’t rinsed it many times.. thanks:D by the way, my cousin just followed your kichi recipe and it was reaaally great!! 😀 😀 😀 😀
hi keurinrin,
Yes, as you said..it can be both of the cases.. it can be.. too much salt.. or soaked too long.. salty kimchi last longer… so that case.. you can reduce salty ingredient for the kimchi past.. since your napa cabbage is too salty.. or you can rinse several times.. or soak in no salt cold water for sometime to make it a little less salty.. or.. you can put some chunks of raw Korean radish between napa cabbage leaves when you put some kimchi paste on them.. hope my tips help..
I forgot to put sugar in the paste, but I left some kimchii juice that I bought from Korean market and mix it in the paste. So do u think my kimchii still alright and can ferment well
hi Annie Nguyen,
Yes, I think so. 🙂 Enjoy your kimchi. Thanks
I’m still a student and course salt are quite pricey here in my place. Can I replace them with regular salts? And if I do, is it still in the same amount as the course salt you’ve said in the recipe? I hope to do this asap. Thank you! 🙂
hi..
well.. the coarse salt and regular salt is different in volume and saltiness.. so you can not use the same amount.. You should adjust the amount of salt you use for this recipe. Thanks
Hi Aeri,
I have tried your kimchi recipe today. I just finished mixing the kimchi paste and cabbage and now it’s waiting at room temperature before it’s properly fermented. I am really curious about the end result.
At first I was slightly hesitant to use cooked rice, because I usually use the sweet flour paste. So today I thought, I am just gonna have to try this recipe too.
I must say i really love the flavour. The only thing I did different was, adding a fresh red pepper and mixed it with hot pepper flakes to enhance the red color.
I like how this paste is drier than the one mixed with glutinous flour. I always found my batches on the watery side, despite properly draining the water.
So I think this recipe is definitely a keeper.
If I keep this kimchi after fermentation in the fridge, for let say a few months, the cooked rice in the paste won’t get spoiled right?
hi Poeh,
I enjoyed reading your detailed story.. thanks 🙂 I want to try your kimchi right now. hehe
Yes, the cooked rice is basically the same with the sweet rice flour in Kimchi..so no worries..
I like my kimchi this way too. ^^ Thanks
Can i use red pepper paste or fresh red pepper because i can’t find dried red pepper 🙁
hi Isabel,
Try my other kimchi recipe.. you can use hot pepper powder… instead
http://aeriskitchen.com/2009/01/napa-cabbage-kimchi-%EB%B0%B0%EC%B6%94-%EA%B9%80%EC%B9%98baechu-kimchi/
Please don’t use red pepper paste for kimchi ^^:; thanks
i went to th asia shop and i found dried pepper but there small and are chilli pepper, can i use those?
hi Isabel,
Well, you might have to be careful to see how spicy that small chili pepper.. some Asian peppers are really really spicy. So taste it first and see if you can think of making kimchi paste with them..since you have to use a lot of peppers to make paste.
Hi!
Love your website and your cook book…
I always cook some of your recipes, and it´s working so far…
Bye
Your fan from Brazil.
hi Roberto Rais,
Thanks for your comment. It is always important for me.. how people think about my recipes if they try. 🙂 Have a great day.
Hi Aeri,
Thanks for your videos, I began to make kimchi by myself. As expat korean, it is not easy to get all those ingredients, besides, we do not use to have so spicy meals. We have in Brazil red huge pepper that is not spicy at all named “pimentão” that I grind with little amount of red hot pepper of any kind I can get in the season. So the kimchi is not so spicy and is as red as the spicy one
hi Margareth Lee,
Yes, I understand you. Sometimes, I have some difficulties to find right ingredients for Korean cooking too. What you used for your kimchi sounds interesting.. hope you enjoy it. ^^ Thanks.
Hi Aeri, I’m a big fan of your website; come here for all my Korean recipe needs! hii hii… Your instructions are not only clear, but also reliable! So far, among the Korean dishes I’ve tried are:
bibimbap, kimchi, tuna kimchi Jjigae, spicy chewy myeon, kimchi bokkeumbap and japchae. One of the things I never got it quite right the first time round was the kimchi. Could you kindly enlighten me on the measurement you adopt in your recipes – is it in U.S. cup or metric cup?
Thanks very much in advance! Every blessings!
hi christine,
Wow, you truly tried many of my recipes.. thank you very much. I use U.S measuring cups.. Thanks ^^
Hi Aeri –
Is it ok to use brown rice for the paste?
Thanks!
hi Janetta,
Yes, you can use brown rice flour too. thanks