무생채 만들기, Radish kimchi 

음식을 취미로 즐겨하는 편입니다. ^^ 다른 영상까지 보시고 댓글 달아주셔서 감사드립니다. 도연님.

Thank you for watching! Hope you make nice kimchi!!

Thanks for the comments! Adding crushed garlic is such a good idea to give more flavor to your kimchi. Good job!

무가 싱싱해서 그런 것 같습니다.

다음 번에 할 때는 굴 사다가 같이 먹어야겠네요. 좋은 정보 감사드려요

시청해 주시고 댓글 달아주셔서 감사합니다. 맛있게 해 드세요.

Thanks for watching!!

Thanks!

ㅋㅋ 갑자기

감사합니다. 선생님

radish itself gives great flavor when meeting salt. miwon or fish sauce is good idea to make it yummy.

@@HoganPark Thank you! I'm doing it now! I'll try Miwon first to keep the same taste. I enjoyed this video, it's very appetizing! You're right, that the radish already is becoming tasty just from being salted, I haven't seasoned yet.

Sure. You can use gochujang as well. Sometimes we use it too, Hope you make nice radish kimchi,

Thank you Pakistan!!

Thanks for your help

My pleasure!

Thanks for watching. When making napa kimchi, it is good to store at room temperature for a few days. Then it will be fermented yummy.

Ok, I will. Thanks for your comments.

Thanks Dave!

thanks for watching. Refrigerating kimchi can make it fermented. But plz do not freeze it. If you do, it will lose its crispiness. I don’t want to recommend it. Instead you can make another fresh batch of kimchi.

@@HoganPark Thank you! I made the recipe and is delicious! I added a little bit of gochujang for more spiciness 😊

Thanks for watching. I normally use rice vinegar.

Thank you Sri Lanka!!

Anything is okay!~

It lasts more than a week or so.

I normally use rice or apple vinegar. Thank you.

Yeap, any chilli powder is okay.

Thanks!

There are two ways. You can rinse or not after salting. My way is not rinsing. But if you want to rinse it, you need to add extra salt when seasoning.

Thank you so much for watching.

Thanks for watching. You can store it in the fridge for more than 1 week.

Sure, you can use white one!!

Up until 2 week okay but 1 week recommend.

It depends. If you want to enjoy it plain, you can wash.

Using bare hands is one way of protecting our environment.

@@HoganPark agreed !!

Thanks for watching.

Just discard water, no need to wash.

It is up to you. Some people put crushed garlic.

It is chilli powder.

Korean chilli powder. Normal one would be tooooo hot. Korean ones diff and barable

​@@raysrecipes2425 Yes, use Gochugaru, which is Korean chili powder. Much milder and very delicious

Up until 2 weeks okay but 1 week is recommendable.

That would be fine

This sounds ideal! Look at Paik's Cuisine, I think garlic and fish sauce are common for this. I'm doing it for the first time today, with the goal of eating a bunch of it on hot rice. It's dietetic, does it have to be vegetarian, too?

그럴까요? 감사합니다

No need to ferment. You can eat it right after cooking it.

@@HoganPark my one got really spicy I think my chilli powder is different from yours:/

why don't you use a little less power.

@@HoganPark okay I will try again and see thank you (*-*)

Sure! This can be a good ingredient for it!

좋은 정보 감사합니다

Oh, I am sorry to hear that.