As a Korean, i say yes! to this recipe. i make kimchi like this when i am lazy and cannot get all the ingredient. this is pretty good recipe♡ if you want to make it healthier, take off sugar and add more fruits like apple and pear.

You don’t know how pleased I am to see this video! Just been in hospital 5 days with my 19 month old toddler who’s been diagnosed with type 1 diabetes, thankfully just days before he would have become dangerously ill, and on top of that we’re still awaiting an autism assessment. Been a very hard 5 days and I’ve feeling like my world is falling apart, and I haven’t felt like eating anything except for kimchi! So bless you’re heart Marion for somehow knowing how much I needed this right now. And thank you for all you to for us with your amazing recipes and teaching skills. 🥰

Whenever I make kimchi I put in carrots too (julienne) and an apple(s) instead pear. I tend to leave it to ferment for 7 days. It’s absolutely delicious.

Who else wants a collab episode of Marion & Maangchi?

Have you ever met Maangchi? She would be so happy that you love kim chi.

I did this recipe!!! I’m not Korean and at the moment I feel a little bit Korean as this kimchi turned out sooooo good!!!! Sooooooo good!!!!! I followed this recipe as closely as possible. Just added 1 carrot sliced the same as the daikon. Yum!!!! Yum!!! Can’t believe how easy it is to do. Marion, you are a great teacher. Thank you and your team for the hard work and laughs! Kamsahamnida (감사합니다) - “Thank you” 🙏🏽

You are the only chef that I know of that has a very healthy, passionate, romance with food. You could make mud pies sound and look amazing. Im in love with your creations.

I think the best of part of watching you cook is watching you eat...what a pleasure! I can almost taste it!

ive been making kimchi for a year now, and i love to eat/drink a big spoonful of just the juice!! super healthy and super spicy! you cant have enough of fermented food in your life, throw the actimel away and eat kimchi everyday peeps!

i had a korean friend growing up. his kitchen always smelled funny to me.. thats what my hand smells like right now.. the spicy paste is really good, not what i was expecting..

if you purchase gochujaru - keep it in the freezer. It rots at room temperature, I think @Maangchi taught me that

One of my fave things ever ... you should try a toasted kimchi and cheese sandwich ... best thing since sliced bread 🤗

I love kimchi! I like adding apple to mine and the white baby radish I find at my local Korean market. I also really like adding cilantro, which I know is in no way traditional, but one of the things I love about kimchi is that is so versatile and fun to play with.

My Korean co-worker's mum makes homemade kimchi all the time and now she's started making some extra so he can take some for me T_T

This turned out amazing! I didn't have a mixer / blender. I just put all the ingredients in a large mixing bowl and used my gloves and made sure everything was well combined. I also omitted the pear... it still tasted great. I even ate a small portion before it fermented... just amazing!! I will never buy store bought again! You don't know how many times, I tried making the complex versions that turned out inedible. Thank you so very much!!

I like to salt the daikon at the same time as the cabbage, also i add shredded carrots. After my current kim chi is done i'm going to try this method..

I went and bought some fresh Napa cabbage this morning, I have the cabbage 'salting' and am about to make the paste (which is why I had to double check amounts). Can hardly wait to try my own kimchi! Thank you so much.

Your channel is terrific. You're just such a wonderful presenter and educator and I know many of your recipes off by heart now as I've cooked them so often. Thank you so much-- all your creativity, joy, time and effort are sincerely appreciated. I have my favourites here on KZfaq and you're definitely one of them. Quick question for you and anybody else reading this: what was the reason for not putting the daikon and carrot in with the cabbage during the brining process?

thank you for such a nice introducing of Kimchi. No need to be complicated. It looks so delicious.

Hi Marion, I can't believe I've found this recipe! It's wonderful! I always wanted to make kimchi but other recipes seemed too elaborated. This one is simple to follow and so I made it. I'm so happy it turned out super well. I'm definitely making a second batch of kimchi again. Thanks a lot for this wonderful recipe!

I made this for the 2nd time 3 nights ago. It was perfect the first time, and even more perfect the 2nd time! I added a bit more fresh ginger, spectacular result! Thank you!

I have made the traditional way. The process is long but so much joy. It’s weekend project with my daughter. I will definitely make It your way & no more worry to make a trip to H Mart my favorite store. Also I made white kimchi. Tips, just don’t put all the way to top. Give room for more juice after fermented It will make a huge mess. Thank you Marion 🙏.

I did a fermentation course and we made kimchi. It was very similar to this, no rinsing of the salt, I loved the addition of pear! It was a get your Hands in and squish situation hahaha it’s meant to break down the vegetables better … very therapeutic!

BRING THIS BACK !!!! This background and style was my favorite! Full recipe episodes are the GOAT!

I always buy my kimchi from the market but I’ll have to try making my own now! Thank you, Marion! ☺️

I made a batch of your easy kimchi over the past several days, Marion, and the finished product is EXTRAORDINARY! The only change I made to your recipe was the addition of a couple large carrots, which I had julienned. I will be using this delicious condiment to make your kimchi fried rice for dinner, this evening. Thank you again! Be well, stay safe, and take care of those you love.

I love kimchi but was never brave enough to try making it. I trust all your recipes so went ahead with this recipe. Turned out awesome Marion...thank you so much!!

Love the way you broke down all the details and why certain ingredients are needed. Will definitely try out this recipe!

Thank you so much for posting! I've tried to make kimchi several times. This seems a whole lot easier! I will give it one more try with this version.

Made my very first home kimchi according to this video. SO pretty, delicious and addictive already in fresh form. Hardly stopped myself from "tasting" and "tasting" XDD Can´t wait to see how it will taste in three days. This was really satisfying and rewarding for me. Thank you very much, Marion! Your content always inspires and makes the cooking process that more enjoyable!

I love the way you cook and present the recipes... for kimchi I also prepare a porridge from rice flour boiled with water... in the sauce with chili flakes

This is the exact recipe my mother makes! The point is the sugar that makes fermentation quick and readily available to eat. Otherwise, it will take at least several months to have it fermented with rice flour instead.

Happy New Year! Your homemade XO sauce did not disappoint, I had to order ingredients, that's fine - I wouldn't enter what I made in a contest - but for a first attempt. I should post what my recipe looks like, I printed your instructions and the notes I added; I hope one of my kids finds it one day and attempts. This Kimchi, I am making this - this weekend🙏🏼 You always make me want to get in the kitchen, thank you. All the best❤️

I noticed your online recipe for this doesn't list daikon. I threw some in mine anyway, just wasn't sure how much to add. Came out really good! Thanks Marion!!

I love kimchi, and I love that you made a video on how to make kimchi. I would literally eat with everything or just eat it from the container haha. I even told my partner that this would be my no.1 pregnancy craving haha. Would you make a video on how to make white kimchi, it’s a non-spicy version one and taste sorta sour less spicy . Love it

Looks so good. Now I have to buy a couple of large jars like you have and I'll start making this myself. Thank you, and Happy New Year 2021.

I want to try your kimchi Marion!! I’m Korean and every house makes it slightly different, i love it all.

I can’t wait to make my own Kimchi, wonderful recipe you gave. Your recipes are hit in my kitchen. Happy New Year and love you 😍🤗

Have made this today and now fermenting for three days. Have friends who are visiting and given them a small jar (1/2 litre) to take back home with them. Left it for 3 days to ferment. Tasted the chilli paste and was WOW! this is fantastic, so thinking of making some of that so I can spread it on toast, sandwiches, cereals etc. Only kidding about the cereals. LOL. It’s sweet, savoury, slightly hot, smoky, umami flavoured. FANTASTIC. I will be making some very soon and will probably be daikon only ‘cos I bought two when really I only needed 1/2 of one, but hubby and I ate the other half so now just left with one.

This is essentially the version I use. I am just not into making a porridge but I love kimchi and it is so cheap to make yourself.

And I just happen to have a head of Napa cabbage in the fridge! Perfect way to start the New Year...fresh batch of kimchi. Cheers!

He’s from Sweden. I’ve been craving kimchi but the kimchi from my childhood. All store bought falls really short. I’m so excited to try your recipe. If it turns out as well as I hope, I’ll be taking a jar to my daughter in London. Thank you so much!❤

Marion! I have been on a Korean cuisine kick since early last year and have been craving kimchi. All the kimchi that I have bought have been such a let down so I want to make my own so thank you for this short cut recipe 😋 So hopefully this will keep me going until I make some Korean friends 😆

I like white kimchi. When it comes to kimchi, we think of red kimchi, but in fact, white kimchi is an old traditional kimchi, and red spicy kimchi has a short history.

I cannot tell you how many times my mouth watered watching this

Right now, I am eating the kimchi that I made with this recipe, and it is so good!!! Thank you!

Thank you for this recipe. I did the slow method in the fridge and after almost three weeks I have something amazing 👍😉

Thank you so much Marion for your Kimchi tutorial. It ain't that difficult after all..and it's fun too!

Thank you so much, this looks like a recipe that I can finally try to make my own Kimchi!

Yay...I’ve been waiting for you to share your kimchi recipe!!! My recipe mind is in overflow...thank you Marion and Happy New Year!!,

Best everyday kimchi recipe I have seen. Mine is similar but I add a teaspoon of sesame oil and omit the pear

This is exactly the video I was looking for, YOUR version of kimchi yay 😁

KZfaq magic or something, because matter of fact I have almost all ingredients for kimchi, and just yesterday I was looking for kimchi receipes. Meanwhile I went to sleep, you uploaded your kimchi version. 😍 Thank you, Marion! 🤗

Gonna be making this later today. Yay. P.s. I try and buy your meal kits every now and then to support you and obviously they are amazing. 💛

TIP, run your spring onions through your bean frencher to cut it into very nice uniform strips

Wow this recipe seems like such a time saver! Cooking the paste the traditional way and all the waiting is soooo frustrating ( I just want to eat it right away!) I will definitely be trying this recipe with my next batch!

I always wanted to make kimchi but was seems so hard specially all those ingredients which goes in traditional Korean kimchi , but ur version is so easy and seems so refreshing and today i dared to make ur version of kimchi .... so exited about out come . Thanks for sharing the easy recipe of kimchi

YES! THANK YOU FOR THE RECIPE QUEEN M 💕👑

That crunch when you tasted it was sooo satisfying! :-)

One of my fav foods. This looks so simple and easy to make.

Hi Marion, I really love watching your channel I've learnt a lot about Asian and fusion cooking+flavours. I altered your spicy pork ramen recipe by substituting the pork mince for tofu and it was so good. I was wondering if you could share some vegetarian recipes. This kimchi looks great and has encouraged me to try my own hand at making it again. Last time I used regular cabbage and replaced the chilli flakes with gochujang paste. It didn't really work out, the fermenting process didn't occur and my cabbage was browning. I don't think I salted them well enough, they weren't very soft. Thanks for the video

Would love to see Marion x Maangchi collab!!!!!!! Two of my fav culinary youtuber!!!!!

Hi! HoW are you? - It is the second Thursday of the new year. Seoul, Korea had a lot of snow, and the lowest temperature was -15'C. It is a very cold day. I hope this week will be a healthier/fierce day. ^O^

Great video! My mother's been making Kimchi for at least 60 years and she doesn't add sugar. I never heard adding sugar to kimchi in Korea (it must be more of a recent trend) and it doesn't cause fermentation. There are only 2 ingredients that directly affects fermentation by lactic acid bacteria are cabbage and garlic (not by ginger, red pepper, salt or shrimp/fish sauce).

thank you so much!! every other video I have watched is so overwhelming along with the huge amounts of cabbage. I will try this now.

I love your positive energy!!

I made cucumber kimchi and it was so good.

I love my kimchi! I’m always asking for extra when I’m in a Korean restaurant

Thank you so much Ms. Marion for tge recipe, I want to make it and add in my business 💛

I only had bought kimchi before and I was not too fond of it. This recipe is next level. Now I can't wait to eat it, I sneak into my fridge to have a bite.

I got everything I need I'm making this Tomorrow!!!

Homemade Kimchi​look yummy! great recipe! and I've tried to make kimchi several times so now I can do with your recipe 😍🎸🎯

I've avoided kimchi for over 25 years. Marion, you have made me want to stop avoiding it. I'll probably go with what I can find at the store, but it's time for an adventure!

I just made this! Yum so easy to make! Thanks for sharing, Marion! ❤

I love the that late night Jazz music

Thank you Marion for your simple recipe

Best & easy recipe ever! I will try this soon and share my result. InshaAllah❤

Thank you Marion another winner! Love the pear idea...can’t wait to try this variation

I made it last week love the colour and richness of it!

This is the best kimchi recipe ever! I made more complicated kimchi recipes and this one was quicker and the tastiest! I can’t believe how quickly you can make a great crunchy kimchi.

I've just done my kimchi. Can't wait for 3 days to taste it lol 😋

Marion, I LOVE these frames on you!!!! Inspiration for my next pair.

I love Marion's recipe and mangchis.ive learned a lot from them.

Cool! I've wanted to try at home kimchi and the large size of the Napa cabbage felt really daunting. The smaller chop I think I can manage. Thank you for sharing 😊🌻

After 20 years later I am making Kimchi my own way. My late husband and I were in SK in. 97 - 98 to help KS financial institutions during the Asian Financial Crisis. More details in my memoir Love of Life - A Miraculous Story! Will be out soon.

I used this recipe made kimchee for my Korean friends. They love it ! 😂❤

I bet that red powder for the kimchi would be great in hommus.

following you and Maangchi, both the best ones for me....

Thank you! This is probably the easiest kimchi recipe I have ever seen. Now I am actually going to try to make some for the first time ever. If I don’t have Korean pepper flakes, can I use Indian chili powder instead?

Finally been waiting for this video for YEARS!!!

👏🏾👏🏾👏🏾👏🏾 yes kimchi, this was inspiring I'll try to make my own!

making kimchi literally takes the whole day

Just tried making this. I’m so excited to taste it. Waiting anxiously.

Kimchi is just the best i ad shitaki mushrooms to the base sauce gives it such a nice flavour and instead of using hot pepper flakes i use smoked paprika works so well😁😁😁

This recipe looks so good. You’re right about it being alive, I opened a jar of store bought kimchi recently and it was fizzing n bubbling and swelling up as I opened the jar (Keep it cleaner brand from Coles in Australia). Will be trying your recipe 💕

Kimchi also has good amount of probiotic and it helps with digestion

Watched this like 20x, going to make today!

Kimchi is a versatile dish. Keep it longer, and you can make kimchi fried rice, kimchi jigae, and just add kimchi to almost any Asian dishes and not just Korean dishes, but also Chinese, Japanese and Thai.

I recently started eating kimchi. I am loving it and look forward to making my own. Your recipe looks so good and extremely easy 😋

Everything you make I follow...you are a great cook and inspiration for other as well 🥳❤️❤️❤️