8 Reviews

seems pretty yummy! have wait a few months and see how it tastes then. didn't have the shrimp sauce. halved recipe and used the rice flour, siracha chile garlic sauce, maybe 2-4TBSP red pepper flakes, and a dab of ginger paste.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Chef GreanEyes December 08, 2013

I replaced the shrimp sauce with more shrimp sauce. Added more radish to my second batch. My exchange student from South Korea said it was better than her mom's! I make this on a regular basis. The longer it sits the better. I let mine ferment for at least 5 months before eating. Love adding it to soup!

0 people found this helpful. Was it helpful to you? [Yes] [No]
mrsmeduck November 06, 2013

Tasty, Good recipe I used old clay pots and let this recipe ferment

0 people found this helpful. Was it helpful to you? [Yes] [No]
Nudist Chef August 12, 2011

Great base recipe. I also cut the recipe in half. I didn't use the shrimp sauce and was a bit short of garlic. I also salted the cabbage directly for about 15 minutes, after doing the saltwater soak bc I like mine a little more wilted. It really is a very easy thing to make just takes a bit of time. I have gotten compliments from MIL and DH which is saying a lot! The only thing I will do next time is maybe add a bit of ginger to it. Will be putting this in my recipes for safe keeping.

0 people found this helpful. Was it helpful to you? [Yes] [No]
grunig February 25, 2009

This is great! I make a smaller batch, cause this is too much kimchi for me to use in a short period of time. I didnt add radishes but also tossed in a bit of sesame oil to add a little depth in flavor. So great!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Meghan January 11, 2009

Thank you for posting this recipe! I see what you mean about never making it the same way twice, but it's a great foundation. I really like the addition of the pul.

0 people found this helpful. Was it helpful to you? [Yes] [No]
Diana A. July 16, 2008

This recipe is easy n taste good but i replaced the shrimp sauce with fish sauce as i can't get it...

0 people found this helpful. Was it helpful to you? [Yes] [No]
acilleinad June 18, 2007

I made this the other day. Lots of work but worth it. I cut the recipe in half with two heads of napa cabbage. I followed the recipe almost. The result was great. I think next time I will cut the red pepper flakes in half and add some Korean hot sauce to give it more of a red color. I posted a picture so you can see not to much red in the sauce but it tastes just as good as in any Korean Restaurant. Thanks for sharing upsidedown again. Rick

0 people found this helpful. Was it helpful to you? [Yes] [No]
Richard P October 17, 2006
Kimchi or Kimchee