I made too much sauce, can I store it in the refrigerator to make the next batch of 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!

my mom told me that if you can make rice, you can cook.

Watching in 2024

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 swear she has to be the most adorable person ever.

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! ❤️❤️❤️

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!!!

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!

aww i love that shes still looking at comments 6 years later

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 ❤️❤️🥺

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 🥰🥰

The reason why we put salted shrimp in kimchi is because salted shrimp has lactobacillus needed to ferment kimchi. The protein of shrimp is also the ingredient for lactobacillus fermentation, and in the same way, the protein of milk is the same as cheese or yogurt fermented by lactobacillus.

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 😁

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.

This recipe is senstational. Thank you. I made it step by step by pausing and following along. I never thought I could make kimchi as I have been buying it for so long. This gives me confidence to not buy kimchi ever again.

I just met your channel like a few days ago and i’m absolutely obsessed with your videos!!! I have rewatched several recipes multiple times over just for how soothing (and deliciously fun) they are to watch!! So much love for you, Maangchi!!! ❤

Anyone else just randomly watching kimchi video instead of going to sleep?

Who thinks she talks like a cute angel?! 😅

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 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.

Captions in almost 30 languages! Everyone around the world loves Maangchi!

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...

❤ 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 did this today 🎉 should it be fermented for 36 hrs outside the fridge? With room temperature? Or should it be in the fridge right after

Let’s all appreciate that even after this video being out for 5 years she still responds to comments .

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.

Making kimchi for the first time with this recipe I spent 170 dollars on stuff to make it I even got a kimchi container I hope it turns out good I’ve spent the last month researching it before I make it

She is so cute and so is her voice! She explains the process so well! Can't wait to try this recipe. She made it look easy but I don't live near any international stores.

She’s so wholesome and sweet that I feel like I’m talking to a friend, not watching a video 🥺

"gently and politely!" SHE CARES ABOUT THE CABBAGE'S FEELINGS AWWWWW 💞

I returned from Korea at the end of March with the need to learn how to make kimchi. Your video was one of the first that showed up. Your directions are wonderful and easy to follow. And this morning, I made kimchi for the first time. I'm enjoying the fresh kimchi right now and have the rest on the counter. I wanted to comment to say THANK YOU!! It tastes delicious!

I have followed this recipe 4 times. Today the fourth batch with all Korean ingredients. Taste amazing. Thank you

이게 리즈치의 짝퉁김치보다 조회수가 더 높다는게 너무 자랑스럽다.

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.

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.

Maangchi: I have been using your recipe now for over 5 years and I am still enjoying watching your video to help me make sure I do all the steps you are showing. I have never had a bad batch of kimchi and I share with all my friends. This is the best kimchi you can get in my opinion. I have watch others make it but I never try theirs because I think yours is the winner. Thanks for sharing your culture with us. Also every time I make fresh kimchi I also cook a pot of rice I love fresh make kimchi before the fermentation has started.

중국 공산당유튜버가 김치 자기네꺼인척 연기하는 영상보다가 이거 보니까 . 속이 다 시원해진다. 편~안~ 익~숙~ kimchi is korean food

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

Thank you for this video! I'm a person who struggles to love cooking and trying to learn can be intimidating, your video makes me excited to try making this dish myself!

I’m so glad I found you !! Im excited to try this recipe. Great step by step.

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.

You are honestly such an amazing UKpostsr. 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 UKpostsr to another.

Maangchi, you saved my life so many times, whenever i feel down from this world, your videos made me feel the sunshine again❤❤❤ i've been a follower since your Easy Kimchi video, and every video you make just keeps getting better

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 !!!

25 MILLION VIEWS!! HOLY!!! Congratulations Maangchi. You practically single handily taught the world what kimchi really is.

The first person to ferment things must've had the wildest experience. Like I know it looks rotten and smells weird but let's just eat it

Hello Maangchi, I watched this again for a refresher. I have made your recipe several times since I first saw this video in 2017. Now I make it for myself & my daughters because it is better than any kimchi we can buy. I will be making a batch tomorrow after work. Thank you so much for sharing all your recipes.

I wasn't a huge fan of kimchi until i had it in Korea, and i can say this recipe is amazing and reminds me of my first time actually enjoying kimchi

I didnt even realize I just finished watching a 16 minute video.

planning to do this during quarantine so i can make kimchi fried rice every day

GREAT VIDEO!!!!!! Young lady, you have my utmost respect. May God bless you and yours.

those captions ("chop-chop-chop", "chopee, chopee, chopee"), really helped me to understand the complexity of the cooking process

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 love this channel. I love the food it looks amazing and is presented in a way that anyone can prepare it. I’m craving kimchi and rice now. I never thought to add toasted sesame seeds. I have also never had kimchi with fish but it sounds outstanding.

Hello this is lena from Uganda in Africa I love yours videos and love cooking Korean food may God bless you for sharing

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.

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 just made some last night. It's already taste so delicious! Can't wait for its full processed. Thank you so much. I have been following your recipe for a while, even my daughter now. We really enjoy your videos.

I have made this every year since I first saw your video. Your recipe is the BEST and MOST delicious. Very easy to make too.

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!!

Whenever my mom comes and visits me she will give me like 5 pounds of homemade kimchi, after seeing all of the work that goes into making kimchi, I appreciate my mom more

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

I have a kimchee pot. Actually, I have quite a few pots, and two of them are over 300 years old! They are really cool.

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!

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! ♥️

Thanks to her, kimchi has become my staple in my kitchen!! Luv yu so much maangchi

This is my 5th time making kimchi with your help Thank you so much love from Nepal ♥️ 🇳🇵 And yes I love the recipe

The way she made the kimchi looks so clean, organized, and easy.

She's still giving hearts after 7 effing years also 😮❤

I first found this video about 5 years ago, I've come back to it every year since. Best kimchi I've ever had! ♥️

This looks absolutely delicious! Thanks for sharing this recipe! ❤

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 woman has such a positive energy. Thank you for making me smile

Ajhumma!! You are my fav korean food recipe channel. ❤❤

It is my third time making your kimchi. It always tastes amazing and a friend said it is the best Kimchi she's ever had! Thank you!!!! ❤

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!

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 have never tasted Kimchi before, but was just curious how it’s made. I was glued to your video. Besides your beautiful explanation and great recipe, your personality is amazing. I enjoyed watching. Wish I could taste that.

Fantastic video - it looks delicious! Thank you for sharing your recipe and your stories 😊

Who’s here because bored of the quarantine and tried to make kimchi ?

My mother had a Korean roommate in college. Her grandmother would come over for a visit and disappear for a while, then a few months later she'd come to visit again and they'd find her in the yard digging up the pot of kimchi she had buried on her last visit.

Your video is just soo good. The way you are teaching us every basic detail ♥️

Oh wow! I’m so excited to try your kimchi recipe. I love the way you demonstrate it, and you are so cute too 🥰

In our culture, making perfectly puffed round "rotis" (flat bread) is considered the sign of a good cook. Love all the way from India. ❤️

Who else watching when u kno ur never gonna do it?

I have watched thousands of kimchi videos, this one is the most educational one. Thanks a lot!

Im actually doing this recipe for the first time now. Looks so good and I love how she explains everything ☺️

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.

Czech caption was submitted by LadyBerankinova (UKposts 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.

I want to offer you all the respect & love for the the wonderful work & for being such a nice person !

At "gentle and politely" she became one of my favorite people. Definitely making this!

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.

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!

Chapati, in my country is one of the most skilled dish you could make. Soft, layered, well-shaped and balanced flavour (savoury and sweet)

This is so easy to follow out of all the videos I have seen. Thank you very much

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.

Perfect kimchi on the first try with your recipe. :) The only thing I did differently was dip the cabbage in fine sea salt water and let it sit overnight for 10 hours, then rinse and resume the recipe in the morning. After 3 days of fermenting at room temperature I put it in the fridge and it's already tasty with tons of brine on Day 5. I am not really a fan of sweet kimchi and this one came out perfect and sour. I will use this recipe from now on and can't wait to make kimchi jjigae, budae jjigae, kimchi fried rice, and fryed pancakes with it. Thanks Maangchi. ^_^

Thank you, it looks amazing and I'm going to make it this week!

You are such a pleasure to watch. Thank you.❤