Comments on: Korean Homemade Kimchi-Most Popular Ones

By: Anna

Anna — Fri, 25 Mar 2011 02:37:35 +0000

Barb,
Did you have chance to check out our Kimchi recipes yet?
http://www.kimchibulgogi.com/mahg-easy-cut-kimchi-recipe/
please check this out.
OR if you prefer NON spicy kimchi check the following
http://www.kimchibulgogi.com/white-nonspicy-kimchi-recip/

Look over the steps. We add fish sauce and/or a paste called ‘pul’
And if you didn’t rinse the napa and it wasn’t salty that could mean that you didn’t use enough salt to ‘pickle’ your napa.
And it would help if you buy some to taste it too.

Let me know if you have any other questions!

By: Barb

Barb — Fri, 18 Mar 2011 21:45:26 +0000

I chopped the napa and soaked it in salt water. Drained but didn’t rinse and added a paste of garlic, ginger and onions. This has been sitting in a stoneware crock on my counter for a week. It’s not fizzy yet. Actually, I don’t even know how kimchi is supposed to taste. I should have bought some first!
Comments? Help.

By: Anna

Anna — Tue, 26 Jan 2010 22:12:01 +0000

First of all, Congratulations!^^

Mom’s are good cooks since they had long yrs of experience! (That’s how I comfort myself for lacking in cooking skills …LOL) So you’ll be good in no time!

I think it’s very sweet of you to try cooking Korean food.
Hope you have a wonderful marriage for years to come!
and let us know if there’s any Korean related questions ^^
love to help!

Thanks for stopping by~

By: Math Princess

Math Princess — Tue, 26 Jan 2010 19:39:36 +0000

So glad I found your site! I’m marrying into a Korean-American family in a short two months and I’ve been looking for recipes to try myself… I know they won’t be as good as his mom’s (who is a Korean emigrant) but I can try!

Oisobaegi is hands down my favorite kind of kimchi – kind of spicy but cool from the cucumbers. My mouth is watering just from reading about it!