Comments on: 10 Kimchi Recipes with Different Vegetables (Part II)

By: JinJoo

JinJoo — Sun, 20 Nov 2022 06:22:53 +0000

In reply to Carolyn Akins. I'm so happy to hear that! Thank you!!

By: Tim Doughty

Tim Doughty — Sun, 20 Nov 2022 03:53:55 +0000

In reply to Katherine. I don’t understand why you’d need a starter, it starts fermenting within hours and is ready to refrigerate in a few days. What would a starter do to accelerate this?

By: Carolyn Akins

Carolyn Akins — Thu, 17 Nov 2022 18:27:37 +0000

I’ve always loved Kimchi my aunt would make it for us she’s from Korea and when her and my uncle would come to visit we would have the best Korean food ever. Ramen, pork and rice, and Kimchi. I have been trying to master her pork and rice but I can’t seem to make it like my aunt Asia. It was so delicious. Thank you for sharing your recipes it brings back the best of times with my family.

By: JinJoo

JinJoo — Tue, 25 Oct 2022 17:17:33 +0000

In reply to Kenani Gertner. You can buy big radishes from any Korean grocery store OR you can grow your own - I sell Korean radish seeds in my Kimchimarishop.com. Now is the perfect time to plant them!

By: Kenani Gertner

Kenani Gertner — Tue, 25 Oct 2022 14:40:02 +0000

I’ve loved all the kimchi I’ve been able to make, but where can I get giant radishes?

By: JinJoo

JinJoo — Wed, 06 Jul 2022 20:54:02 +0000

In reply to Katherine. I'm so happy to hear that you like Kimchi! and thanks for sharing your recipe - sounds delish!!

By: Katherine

Katherine — Sun, 03 Jul 2022 21:51:26 +0000

Hi Jin Loo. I’d like to share my recipe. It isn’t traditional but I love it. FYI, I’m an American with zero exposure to Korean food.

First, I use as many colors as I can. Purple cabbage, rainbow carrots, crushed garlic daikon radish, sea salt and red pepper flakes. Although I will try gochugaru on my next batch. And personally I’m not a fan of the large chunk kimchi. I prefer my veggies shredded.

Also FYI, I use a starter culture for repeatability. That and I’d rather wait 3 weeks than 3 months. Cool note, the purple cabbage Is a natural litmus strip. When the pH drops (more acid), it turns red! So it’s a visual indicator telling you it’s safe to eat.

All my life I’ve craved pickles. Once I tried Kimchi, I decided vinegar packed cucumbers are garbage. I love it so much, I can eat it by the pint!

By: JinJoo

JinJoo — Thu, 02 May 2019 05:21:19 +0000

In reply to Linda. Oh YaY!! I am soo happy to hear that! I feel like I succeeded if someone who has no background im Korean food is able to cook and enjoy my recipes. Thank you thank you for taking the time to leave me this lovely note. Best wishes,

By: Linda

Linda — Wed, 01 May 2019 21:03:55 +0000

Your time is very much appreciated. You have opened up a whole new world of Asian cuisine for me and I appreciate it so much. I have tried several of your recipes with great success! I am so proud! There is not a drop of Korean blood in my body; so, I don’t know why the food is so appealing to me! I don’t question it. With a teacher like you I am very confident and just go with it!!! Thank you.

By: JinJoo

JinJoo — Fri, 14 Dec 2018 02:28:14 +0000

In reply to Amanda Ruane. Hi Amanda, I appreciate your feedback so much. Sometimes I think I spend too much writing a post but I want to make sure I give enough information for people who may not know. Sorry to hear about your mother.. that must be so hard. I know it's nowhere near having your mother to call but we have a Korean Food with Kimchimari facebook group where people much like yourself ask and learn about Korean cooking as we go. And I am always there too - come and join us! If not, you can of course, always ask questions on my blog too! Happy Holidays~