Traditional kimchi recipe (Tongbaechu-kimchi: 통배추김치) 

I have never made Kimchi. You explain it so clearly and make it look so easy. Tomorrow I will buy the ingredients and keep my fingers crossed for a great batch of Kimchi. I already have my man but I'll still make it :). Wish me luck Maamgchi

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

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!

Watching in 2024

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 swear she has to be the most adorable person ever.

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 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!!!

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

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

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.

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.

이게 리즈치의 짝퉁김치보다 조회수가 더 높다는게 너무 자랑스럽다.

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.😊

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!

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 😁

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 ❤️❤️🥺

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.

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

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.

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

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 🥰🥰

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 !!!

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

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.

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

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

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

❤ 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 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!!! ❤

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...

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

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.

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

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

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

Thank you so much for this recipe. I am not Korean, but my father was stationed there with the US Air Force for many years. He misses the traditional kimchi he used to eat there. This year my children (who live very near a Korean market) and I have decided to come together and make him this recipe as a Christmas gift. I am very excited. Thank you so much.

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.

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

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.

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

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 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.

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!!!! ❤

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

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

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

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

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

You are honestly such an amazing RU-vidr. 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 RU-vidr to another.

So I had tried making kimchi before with another recipe. It wasn’t too bad but it wasn’t lip smacking, table pounding delicious. The recipe was a large batch[7 cabbages] but someone split it up to make it so the recipe is one cabbage. I followed the recipe and instructions on how to make it, but I just didn’t really like the flavor. It was also not sour enough. I had it fermenting in the fridge for a month but it didn’t sour enough. I found Maangchi’s recipe and I wanted to try it. I had already learned how to make jajangmyeon from Maangchi. So I’m like let’s learn from her again🫶🏻I followed the recipe only with some differences. I used two cabbages. One was 3 pounds and the other was 4 pounds. I also cut the cabbage in 1 inch before I started everything. I didn’t cut the radish in strips instead I did it in chunks. I didn’t find the buchu so I added 3 more green onions. When I finished I left my kimchi to ferment 3 days in room temperature(I like mine a bit sour😅) and yes it produced a lip smacking, table pounding kimchi!!! 🤤So delicious! I’ve been eating it everyday🤤

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!

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

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

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.

와.. 김치 진짜 맛있겠다 수육이랑 같이 방금 김장한 김치랑 먹으면 진짜 겨울시작한다~ 그런 느낌이죠

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

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

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 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 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!!

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.

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

everyone in any forum asking about kimchi receipes always get linked back to this video 👏

In France, you can show your cooking skill by improvising a receipe based on what you happen to have leftover in your fridge. The more common and simple the ingredients and the more taste and aroma you can extract from them, the better you are.

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...

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

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

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.

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.

Just finish making your Kimchi recipe, and it is always so delicious. 2 years now, and my friends and family, akway say, can you make more !

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

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. 😊

중국인이 한국의 김치를 중국 전통 음식이라고 잘못된 정보 퍼트리는 영상 보다가 화가났는데 진짜 한국의 김치를 제대로 만드시는 분 영상을 보니 맘이 편해지네요

This is still the best kimchi video after so many years ❤

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.

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!

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.

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

Yesterday we bought home made kimchi but it was barely tested like a kimchi. So today I decided to make kimchi myself using your recipe. Just want to say Thank you. I am a kimchi master now 😂

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! ♥️

i love the sound that the cabbage made when it was being ripped open

I tasted kimchi for the first time and all of a sudden I eat it with everything now. It’s so amazing! I have made it a goal to try as many as I can. This video is now making me want to make some!

Addicted to this recipe for 5 years. NEVER tire of kimchi.

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

In my country you're good at cooking if you can make Paella (Spain) and it's commonly the men who can cook it best. Paella started because you make it on a Sunday and it was meant to be the meal the husbands made for their wifes, that's where the name came from (Para Ella = For Her)

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

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

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

This is the first video that I watched of hers because I was curious about how kimchi is made and I love this woman she is so sweet

So... I just made Kimchi using your recipe. I ordered all the ingredients online but the salted shrimp didnt come in time. However, DELICIOUS. Your recipe is AMAZING. I tried it before putting it away for fermenting and OMG. 😮 SO much better than store bought!!! The depth of flavor is incredible. Thank you so much! I cannot wait until its ready in a week or two!!! 🎉🎉❤❤

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

Today I snuck kimchi into my families salsa ! And they were exclaiming how delicious it was. They said it was the best salsa I ever made ! I just added chopped kimchi and a few tablespoons of kimchi juice . With fresh fried tortilla chip oh my gosh ! Imagine with fresh mango ? Yummm! Thanks Maangchi

I finished an hour ago, my hands are still burning, use handgloves!

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

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