Comments on: 15 Easy Kimchi Recipes

By: IT Guy

Wed, 22 Mar 2023 03:06:14 +0000

one of the varieties of kimchi i used to enjoy in both pyongtaek & uijongbu was a potato kimchi that was prepared very similarly to kkakdugi. my body doesn’t tolerate cabbage very well, so unlike many others who stopped exploring kimchi with cabbage kimchi, i continued exploring & found several to love that i’ve been able to fairly accurately replicate – my favorite part of traveling has always been learning about the locals while enjoying their cuisine, so no arm twisting necessary. i haven’t been able to find a recipe for potato kimchi anywhere, so i can’t get the consistency quite right. ideas?

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By: Hyosun

Mon, 11 Apr 2022 04:34:56 +0000

In reply to Joyce.

Great to hear you loved ponytail kimchi (chonggak kimchi)! You may be talking about fresh kimchi called geotjeori. Check this: https://www.koreanbapsang.com/baechu-geotjeori-fresh-kimchi/
Also, I have cucumber kimchi recipe as well as spicy cucumber salad recipe. Check those to see if it’s close to what you had. Everyone (or restaurant) makes these things differently, so it’s hard for me to know without actually tasting what you had. However, these can be the good bases you can start from and adjust to replicate the tastes of the dishes you had at your tofu houses. Hope this helps.

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By: Joyce

Tue, 05 Apr 2022 21:44:03 +0000

In reply to Hyosun.

Made the ponytail kimche a couple of times and love it!

When we go to the traditional tofu houses, the kimche, looks like traditional kimche?, but tastes so fresh and sweet, do you know how I can replicate that?

Also, the sliced cucumber kimche is super snappy and tastes fresh. Any idea on how I can replicate that?

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By: Myung Armstrong

Sat, 21 Nov 2020 23:09:50 +0000

Hi Hyoson, thank you so much for these recipes! I can’t wait to try them all. My Mom used to mix in sliced radish with her Mak Kimchi. I can’t remember if she salted it separately or together with the napa. Can you help me? Thank you.
Myung

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By: Rebecca Foster-Faith

Sun, 04 Oct 2020 15:30:28 +0000

In reply to Kelly.

Kimchi is vegetables preserved by fermentation. This means they contain all kinds of probiotic, good for you bacteria. Additionally, its VEGETABLES, and usually (but not always) brassica (cabbages) which are also very good for you.

Two rights outweigh a wrong.

Look up the health benefits of fermented foods and brassicas to confirm.

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By: Rebecca Foster-Faith

Sun, 04 Oct 2020 15:26:17 +0000

Earlier this week, I violated all the kimchi rules by just rooting thru the refrigerator and throwing everything in and letting it ferment. (kohlrabi, carrots, cucumber, green onions, celery, radish,…) Is it authentic? No, but the spirit of preserving vegetables is strong in my kimchi. I think the ancestors who needed a way to preserve fall harvests for lean winters, they will give me their blessing. We will enjoy it with some rice and grilled proteins.

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By: Hyosun

Sat, 26 Sep 2020 14:00:45 +0000

By: SUE AKERS

Fri, 25 Sep 2020 14:18:58 +0000

napa cabbage is 1.78 a pound here in Michigan. I would like to make kimchi that I can afford until I have mastered growing Chinese or Napa cabbage, please help me out with turnip or other veggies that I can use also thanks for the ones here, like the spring onions, and cucumber ones. will they last as long as Napa kimchi? Yoopersue.

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By: Peter REDLICH

Thu, 30 Jul 2020 17:41:17 +0000

Hello Hyosun! I was looking for Kimchi recipes and found your Website. Great! Think I will spend a lot of time reading your prose!
In fact I was looking for an exhaustive list of différent vegetables one can use to make fermented Kimchi (gochugaru based). A few month ago I discovered a Kimshi recipe by Pailin on youtube and I am totally addicted now…
Thank you for this masterpiece!

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By: Kelly

Wed, 15 Jul 2020 04:07:51 +0000

These look amazing! I can’t wait to try them! I have a sincere question: eating salty kimchi daily doesn’t cause everyone to have high blood pressure? How?

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