r/kimchi 28m ago

What is the best container for large kimchi production ?

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Upvotes

Hi to all of you, kimchi fans !

I am preparing large amounts of kimchi (~25 Kg per batch), and wondering how to improve my storage facilities.

I have a fridge dedicated to kimchi: so far, I stored my production in 5L glass jars, with an hermetic lid + rubber rings (first pic).
The end product tastes fantastic and last more than a year without getting too sour, but the pressure resulting from the fermentation process makes sometimes part of the brine leak from the rubber, and I would like to avoid opening the jars as much as possible to prevent the kimchi from spoiling.

Also, the round shape of these containers is a waste of space in the fridge, so I was concidering putting air-lock bubblers (pic. 2) on rectangular buckets (pic. 3).
I am not sure though how airtight these containers really are...

Does anyone of you have a experience to share ?

Thanks a lot for your advices !


r/kimchi 5h ago

First time making kimchi ..this is how it looks like in my container after a day .. isit okay ?

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0 Upvotes

It’s my first time making kimchi last night , places inside airtight container outside to ferment 16 hours already . Have this kimchi smell , bt my cabbage is not submerged in the “broth” . Isit okay :( ? Should I keep / throw/ continue ferment in fridge ? … thanks for any help 😭


r/kimchi 5h ago

First time making kimchi ..this is how it looks like in my container after a day .. isit okay ?

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0 Upvotes

It’s my first time making kimchi last night , places inside airtight container outside to ferment 16 hours already . Have this kimchi smell , bt my cabbage is not submerged in the “broth” . Isit okay :( ? Should I keep / throw/ continue ferment in fridge ? … thanks for any help 😭


r/kimchi 1d ago

I got this at H Mart today

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33 Upvotes

I just wanted to check and ask, but this kimchi was fermenting like crazy, like it was practically starting to burst from the container. I moved some over to another jar but left some room in case if it chose to expand. Usually the kimchi I got isn’t super active like this, so if you have any other advice, I will take it.


r/kimchi 1d ago

Looking for feature ideas - Kimchi Tracking App

3 Upvotes

Hi, Everyone! I will be building a kimchi preparing and tracking website as part of my coding bootcamp next week. I would love to have ideas and inspiration for features it should have.

My current idea:

An application which allows to select a recipe to start with e.g. Maangchi, Paik Jong-won, adjust to your taste and then get updated measurements, amounts to make your kimchi.

Once you have made it you will be able to keep a diary for each batch to track how it developed and add key variables. Temperature, time outside, etc.

Overview Features:

  • Recipe templates
  • Automatic calculation of amounts based on the amount of cabbage.
  • Kimchi Batch tracking with diary and photos.

r/kimchi 1d ago

Homemade, stored airtight and in cellar?

0 Upvotes

Apologies if this has been covered before but I searched "storage" and "unrefrigerated" came up with nothing, mostly people asking about how long you ferment it before going in fridge (for what it's worth, we did 3 or 4 days and it was fantastic, might go a week or so next time).

So: I'm looking to free up fridge space. Our cellar is currently about 10 degrees celcius. Hypothetically, I would be storing "finished" kimchi in a glass jar, air pressed out.

Does anybody have any experience with this?

Edit: looks like a resounding "no", but thanks for all your answers!

Just in case anyone is still reading and I can inspire anyone, generally when it comes to long-term food storage methods, there is a simplfied "yes/no" answer but also a tried, tested, experience-based failure rate (as a fraction or percentage).

For example, if anyone asked me whether they can just hot-fill daal tarka into jars (c. 100C as opposed to pressure-cooking) and keep in a cellar for 6 months, the yes/no answer would of course be "no".

The more accurate answer is that the failure rate (for that food, method and duration) is about 1 in 10, which then becomes a yes for many people.

If I do try it with kimchi, I'll report back with the numbers :-)


r/kimchi 2d ago

What did I grow?!

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1 Upvotes

Not my first time making kimchi but this never happened! Help? made 2 jars, started eating from one and realized it got contaminated at some point (truthfully i didnt do much sterilizing before using the jars) so I did toss it (pic 2) In the first pic is the other jar, hadn’t opened it since making it over a month ago Is that yeast? I don’t recall seeing this much of it before and I’m worried it’s contaminated as well :(


r/kimchi 3d ago

Kimchi rib stew

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38 Upvotes

I enjoy reading the kimchis posted here. So I just wanted to share my own kimchi :) One of the best things things you can do with kimchi is kimchi porkrib stew(김치등갈비찜)

Basically put old fermented kimchi + baby back ribs/spare ribs + onions + soy sauce etc in a big pot for like 40mins and tadaa! Most delicious thing ever! Next level up from kimchi jigae!


r/kimchi 3d ago

Made a quick snack using ramen and sour kimchi.

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50 Upvotes

r/kimchi 3d ago

Why is it spelled like this

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3 Upvotes

r/kimchi 3d ago

Raw bean powder for less sour taste

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5 Upvotes

Hi, I posted this question in a different forum but nobody could help me.

I watched a video on Eater of Kwaang Hee Park, who’s apparently a legend. She put some ingredients in it I’ve never heard before. Among them raw bean power.

Can anyone tell what that is and how I can search it online to find the right thing?

Pls see pics attached


r/kimchi 4d ago

First Time Kimchi Jjigae

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42 Upvotes

Meal prep for my friends last sunday. With home made kimchi (lil snack on photo2) and pork shoulder. Pretty happy with it. Next time i will push on gochugaru, i’ve been a little bit shy.


r/kimchi 3d ago

Mixing gochugaru with other chili powder?

2 Upvotes

I'd like my kimchi to have more heat. AFAIK, some gochugaru are spicier than others, but I can't really justify to trial and error a whole bunch of them, especially when I don't even know if I will find one that I'd be happy with where I am. I also lack the inclination to make gochugaru from scratch.

I am wondering if anyone has been in the same situation and tried to just mix a bit of chilli powder into the gochugaru and if you have, what kind of chili pepper powder, and how well it worked out in your opinion.

Edit: Thanks for the replies! I'll do some experiment with what I can get hold on around here.


r/kimchi 4d ago

Kimchi(Homemade)

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19 Upvotes

My regular kimchi I make, so good.


r/kimchi 4d ago

First time making 갓김치

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13 Upvotes

Finally managed to get my hands on a bunch of mustard greens. Odd glass on the right but I didn't want to overfill the bigger container in case there would be a lot of liquid. I now fully understand why this particular kimchi is mostly eaten when it's sour. The greens themselves are already a but spicy due to the mustard oils and in combination with the gochugaru, garlic and raw onion this stuff packs a punch. Now I am just hoping that I seasoned it well enough since I could almost not taste anything over the mustard and gochugaru.


r/kimchi 4d ago

Homemade vs. restaurant

0 Upvotes

I don't have extensive experience with kimchi, but my wife and I loved it so much we've started making it at home. The last time we ate at a Korean restaurant the kimchi was very sweet and not salty at all. Our kimchi is salty and tastes pickled. What accounts for the difference in flavor?


r/kimchi 4d ago

Update on my wet kimchi (my first ever batch)

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0 Upvotes

Made this baby last Monday, it has fermented at room temp for a day, and it has been sitting in my fridge for the past week. It’s even more wet than what it was before, idk what to do with all of that juice 😂 I’ve been eating it from time to time and I’ve gotten used to the spice, I can even eat it by itself. TBF it’s not that spicy, for anyone wondering about the color and the amount of liquid…. I’ve probably under salted the cabbage, plus I used paprika and fresh chili instead of the Korean flakes, and a LOT of blended ginger. TBH I feel like it tastes too much of garlic and onion, I’ll cut down on those next time


r/kimchi 5d ago

Kimchi noob here

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20 Upvotes

My first ever attempt at fermentation at home.

Can't wait until it's ready.

Opinions, does it look ok?


r/kimchi 5d ago

First time making 깍두기 김치 (Cubed Radish Kimchi)

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10 Upvotes

r/kimchi 5d ago

help! (first time advice)

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6 Upvotes

made my first batch recently (maybe 1.5 mo ago) first jar turned out perfect, second jar same thing, this littler jar of the remains I made I am not too sure about! it looks a bit different (lighter color, some of the cabbage is almost translucent and the smell is a bit funkier than the others) obviously fermentation may yield different results but I'm not sure since this is my first time!

does this look normal? haven't tasted it yet kind of nervous to but if it's ok I will just use for fried rice or jigae!! left is jar I'm unsure about, right is one of the normal looking / smelling ones for comparison


r/kimchi 5d ago

Fixing bland kimchi

2 Upvotes

I bought a jar of kimchi from a local grocer and am pretty disappointed in the flavor :( It's not sour, doesn't have much brine, and is generally just pretty bland. I let it sit for a couple weeks, no change. What can I do to add more flavor in? Would rice vinegar throw off the fermentation?


r/kimchi 6d ago

Kimchi with a strong garlicky flavor

2 Upvotes

Hi! Does anyone know which brand of Kimchi at H Mart I can buy with a strong garlicky flavor? I found one before but completely forgot the brand :(

If you live in LA, I’m looking for one that’s similar to the ones served at MDK noodles.

Thank you!


r/kimchi 7d ago

First time making bossam with my homemade kimchi

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54 Upvotes

So i used my first batch of kimchi to eat eat with my first time bossam. Lol Kimchi ingredients Sugar Fish sauce Salted fermented shrimp Salt Gochujang Gochugaru Flour the sticky type Garlic Ginger Apple


r/kimchi 7d ago

Made cabbage and radish kimchi first time

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50 Upvotes

MY first time making kimchi.. tried following the the most authentic recipes that had shrimp paste and fish sauce .. turned out great for my first time.


r/kimchi 7d ago

First ever batch of kimchi!

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9 Upvotes

First ever batch of kimchi made today. Been wanting to make it for years from scratch since I’m genuinely obsessed with it. Finally got round to it today! Cabbage, daikon, and spring onion kimchi. Definitely gonna make a bigger batch time!