Traditional kimchi

Authentic, simple recipe of my Mom's kimchi she learned from Grandma.

Kimchi is a staple in every Korean household, for no meal is complete without it. Making kimchi is a true labour of love, but Mama Lee’s recipe for mak kimchi is easy to follow. Don’t be intimidated, making kimchi is fun and easier than you think! In Korean, “mak” means “rough, careless”. So we call this “mak” kimchi because it’s a little faster and easier to make (due to cutting the cabbage before fermentation) compared to traditional “pogi” kimchi. Check out our IGTV on Instagram for tips…

My classic, spicy, traditional whole leaf napa cabbage kimchi recipe that I've been using for years and years. Spicy, fermented, and delicious.

Today's recipe is for quick, fresh, small-batch kimchi made with napa cabbage, called baeuchu-geotjeori. I make it Jeolla province style, with a thick paste made from fermented anchovies. I filmed this video in Yeongyang, where the best red peppers in Korea are grown, and is well known for hot...

As per historians, Kimchi has been there since the age of Three Kingdoms in Korea (37 BC-7 AD) and it has been mentioned in the Chinese history book ‘Sanguozhi’.

Chonggak kimchi (Ponytail Kimchi) Recipe 9 lbs Chonggak moo, Korean ponytail radish with greens 2 1/2 cups Korean coarse sea salt or 2 cups coarse sea salt

How Do You Make Kimchi? Here's my mom's authentic recipe reminding me of my childhood // Local Adventurer #kimchi #recipe #koreanfood #koreanrecipes #localadventurer

Yogurt, kimchi, pickles are just some foods that are a result of lactic acid fermentation. See how lactic acid bacteria turns ingredients into tasty food.

Hello everybody! I am so excited to show you how to make vegetarian or vegan kimchi today. It's from my new cookbook! How long have you been waiting for this recipe? Or maybe you made your own adaptation of my traditional kimchi recipe or my easy kimchi recipe? When people asked me how to make...