Comments on: Cubed Radish Kimchi

By: Albert

Albert — Tue, 06 Mar 2012 13:42:14 +0000

one of my fav korean recipe websites is this:
http://www.maangchi.com/

I love that they have videos. And your recipe looks awesome btw.

My wife (italian) and I always try our best to make korean food like my mom used to make, sometimes it works out, sometimes we call late night chinese. But we love experimenting and trying. Awesome blog! My coworker Lorena turned me onto it. I think u may know her.

By: Keira Aponte

Keira Aponte — Sun, 15 Jan 2012 17:55:36 +0000

A round of applause for your blog.Thanks Again. Great.

By: susan

susan — Sat, 13 Dec 2008 23:41:21 +0000

hi danielle,
wow you made kimchi! i’m korean so i’m always impressed when people make stuff like kimchi. plus the recipe looks legit. good job. :)

By: Mrs.W

Mrs.W — Mon, 17 Dec 2007 14:56:32 +0000

Even though I lived in Korea for two years, I never developed a taste for traditional fishy-fermented kimchi. I do like ‘fresh’ kimchi–made within an hour or so, and often without the fish oil.

Yours looks brilliantly done!

By: Danielle

Danielle — Sun, 02 Dec 2007 15:28:49 +0000

Lydia – I will, thank you!

Annie – I really like using some, just not too much.

chefjp – Yeah, there’s something very satisfying about foods that require aging.

Ari – You should try Kunjip on 32nd St. in Manhattan, it’s awesome.

Ellie – Hmm, that’s a good point. It kept aging in our fridge, though, and became very ripe indeed before it finally all disappeared.

By: Ellie

Ellie — Sat, 01 Dec 2007 23:21:14 +0000

Not a huuuge fan of ggakdugi (radish kimchi) myself, but my sister goes absolutely NUTS for it, she’ll sit down and chow on a bowl of the stuff on its own as an entree :P

As for the leaving – might be a good idea to note that this depends on your temperature! In somewhere cold and snowy, if its left in a pretty cold room then it could take longer, but somewhere like Australia at the moment, its so hot that it could ‘ripen’ in as quickly as 2-3 days :)

By: Ari (Baking and Books)

Ari (Baking and Books) — Sat, 01 Dec 2007 22:39:57 +0000

I must admit, I haven’t sampled much Korean food – only some kind of pancake way back in college, which was pretty delicious. I do enjoy Kimchi though, it’s one of the many things I learned to eat on that food cleanse this past summer. My husband thinks it’s gross but for some reason that just makes me like it all the more, lol. :)

By: chefjp

chefjp — Sat, 01 Dec 2007 21:19:34 +0000

Enjoyed your recipe– I enjoy visiting the evil jungle prince also (best asian based cooking blog, I think). Dishes like this illustrate an important point in cooking– time is a cook’s best friend.

By: Annie

Annie — Fri, 30 Nov 2007 02:56:20 +0000

Yum! That’s one of my favorite kimchis. Anchovy sauce seems to be falling out of favor in the US because Korean-Americans are self-conscious about the strong smell, so even eliminating it is fine. It does add depth of flavor though.

By: Lydia

Lydia — Fri, 30 Nov 2007 02:20:17 +0000

My new favorite Korean cookbook is Dok Suni — very accessible recipes that use ingredients you can actually find in the market, but with authentic taste. Do try it!