Comments on: How to Make Kimchi http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Fri, 24 Jul 2015 13:01:09 +0000 hourly 1 http://wordpress.org/?v=4.2.3 By: Jaden http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1237687 Wed, 08 Jul 2015 13:06:49 +0000 http://steamykitchen.com/?p=16043#comment-1237687 Hi Katie – I would throw that batch away. There shouldn’t be any mold!

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By: Katie http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1237683 Wed, 08 Jul 2015 03:16:36 +0000 http://steamykitchen.com/?p=16043#comment-1237683 Hi, concerned experimenter here! I made my kimchi four days ago and have been opening and checking it everyday of leaving it out. It’s in a jar. Today, I opened it up and saw what I thought at first was very light, smoke-like, white mold. It seems to have been some kind of emission. What could this possibly be?

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By: Walter White http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1235878 Sat, 03 Jan 2015 15:07:44 +0000 http://steamykitchen.com/?p=16043#comment-1235878 In preparing the rice flour paste you did not mention putting the pan over heat or what heat level. I guess it would be medium low. Usually I do not use the rice flour when I make kimchi, but it is a good idea because I like more sauce. I will try your recipe the next time I make it. Thanks for the idea!

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By: Jaden http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1235097 Wed, 12 Nov 2014 11:52:47 +0000 http://steamykitchen.com/?p=16043#comment-1235097 Great! Let me know how they taste!

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By: Justina http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1235093 Wed, 12 Nov 2014 02:46:01 +0000 http://steamykitchen.com/?p=16043#comment-1235093 Just made some kimchi from The Essentials of Asian Cuisine by Corinne Trang, and then saw your video on line as I was looking for other recipes to compare. You did a nice job explaining how to make it! I think mine will come out well since I did just what you did, in
terms of technique! I will leave mine out overnight, which was not in my recipe. Thanks so much for the video! Also, made one with cucumbers and Asian pear!

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By: Carol http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1219251 Thu, 11 Sep 2014 16:54:27 +0000 http://steamykitchen.com/?p=16043#comment-1219251 I’ve been making this for a year now and have always meant to thank you for posting it. So, thank you!

My request would be, should you ever have the time, to provide links to the kind of chili flakes, fish sauce, and shrimp you use. When I go to the Korean markets in my area (it is a huge community, the nation’s largest, I think) I cannot get any help. Thanks again!

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By: sandi http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1175475 Fri, 04 Jul 2014 06:54:05 +0000 http://steamykitchen.com/?p=16043#comment-1175475 Hi – the video is not currently available to watch….can you fix this?
Would like to see how you do it…..even though everything is explained well. Thanks

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By: Paul http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1103512 Fri, 07 Feb 2014 22:29:43 +0000 http://steamykitchen.com/?p=16043#comment-1103512 Years ago I saw a recipe for Kim Chi dumplings. I’m thinking a dumpling with minced Bulgogi and this Kim Chi recipe minced, would make an awesome pot sticker or dumpling. A good dipping sauce and these would be a hit.

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By: Mary http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1101878 Mon, 06 Jan 2014 18:07:34 +0000 http://steamykitchen.com/?p=16043#comment-1101878 When I have trouble finding the shrimp, I use anchovy paste instead to taste. Adds great flavor.

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By: Joshina http://steamykitchen.com/16043-how-to-make-kimchi-recipe.html/comment-page-1#comment-1099990 Sat, 02 Nov 2013 12:21:00 +0000 http://steamykitchen.com/?p=16043#comment-1099990 I had follow the step that you teach but after taste is powdery. Is it I need to add more water or maybe because the rice flour powder was too much?

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