Hi Maangchi, I need help. I've been making kimchi using your recipes for a long time and it always turns out great. Now I made a mistake, I apparently didn't squeeze the cabbage well enough and now it's too watery. Is there anything else I can do to save it? That's a lot, 8 pounds of cabbage. I made it yesterday. I really hope you can give me some advice.
I'm curious about how much liquid your kimchi has. Since you mentioned that you rinsed the salted cabbage but didn't squeeze out the water, it sounds like there's no need to worry too much. Once the kimchi ferments, the flavor will improve significantly.
Thank you for your answer, dear Maangchi. The container is about half full of water. I weighed down the kimchi with a water bag so that it doesn't float to the top. I will treat it with respect and love like a kimchi that I have made well and hope for a good result.
Great to hear you'll be treating your kimchi with respect! : )
My only concern is that it might be a bit bland now. Taste it, and if needed, add more salt to avoid it going soggy. You can mix some salt into a bit of kimchi brine in a bowl, then add it to your kimchi and mix everything thoroughly to ensure even seasoning.
Hello Maangchi, thank you very much for your tip. I mixed some kimchi liquid with salt and spread it evenly. It will definitely be good. I am German and grew up with "sauerkraut". This is more or less the German version of kimchi. I have always loved the taste, but when I tried kimchi for the first time, it was heavenly for me. I love the spiciness and the sour taste. I really wanted to make it myself, like my father used to make sauerkraut for us. That's how I came across your site and I am very happy about all the other delicacies in your recipes. Thank you very much. Best wishes, Petra
I am sorry that I missed last month's newsletter. I would like to extend my very sincere condolences regarding the loss of your mother. I send you love and light, for the journey through your grief. I love Korean food, and always want to try to make things. I enjoy reading your recipes and also how people interact with you and their versions, their tries at making the dishes. You are a gift to many people. Keep on giving us joy. Very sincerely, Sheila Luecht
Hi Maangchi, I need help. I've been making kimchi using your recipes for a long time and it always turns out great. Now I made a mistake, I apparently didn't squeeze the cabbage well enough and now it's too watery. Is there anything else I can do to save it? That's a lot, 8 pounds of cabbage. I made it yesterday. I really hope you can give me some advice.
I'm curious about how much liquid your kimchi has. Since you mentioned that you rinsed the salted cabbage but didn't squeeze out the water, it sounds like there's no need to worry too much. Once the kimchi ferments, the flavor will improve significantly.
Thank you for your answer, dear Maangchi. The container is about half full of water. I weighed down the kimchi with a water bag so that it doesn't float to the top. I will treat it with respect and love like a kimchi that I have made well and hope for a good result.
Great to hear you'll be treating your kimchi with respect! : )
My only concern is that it might be a bit bland now. Taste it, and if needed, add more salt to avoid it going soggy. You can mix some salt into a bit of kimchi brine in a bowl, then add it to your kimchi and mix everything thoroughly to ensure even seasoning.
Hello Maangchi, thank you very much for your tip. I mixed some kimchi liquid with salt and spread it evenly. It will definitely be good. I am German and grew up with "sauerkraut". This is more or less the German version of kimchi. I have always loved the taste, but when I tried kimchi for the first time, it was heavenly for me. I love the spiciness and the sour taste. I really wanted to make it myself, like my father used to make sauerkraut for us. That's how I came across your site and I am very happy about all the other delicacies in your recipes. Thank you very much. Best wishes, Petra
I am sorry that I missed last month's newsletter. I would like to extend my very sincere condolences regarding the loss of your mother. I send you love and light, for the journey through your grief. I love Korean food, and always want to try to make things. I enjoy reading your recipes and also how people interact with you and their versions, their tries at making the dishes. You are a gift to many people. Keep on giving us joy. Very sincerely, Sheila Luecht
Thank you for your work.
I made lots of you recipes and they are always good. ( your recipe book is now on my xmas wish list🤗)
I love this letter