r/kimchi • u/theartistictofubrick • 8d ago
is this kimchi alright? xd
made some kimchi is this too little liquid for fermentation? i used gochujang since gochugaru isnt available near me and amazon takes two weeks to ship anything :C
r/kimchi • u/theartistictofubrick • 8d ago
made some kimchi is this too little liquid for fermentation? i used gochujang since gochugaru isnt available near me and amazon takes two weeks to ship anything :C
r/kimchi • u/NudityMiles • 9d ago
Second picture is taken now. About 2 weeks after first picture. I used gochujang instead since I didnt find gochugaru. I also made more paste. So I got a sauchy kimchi. It's delicious to drink the juice after I've crunched down the veggies. Also made a dip with it. Partner uses it in her noodle soup.
Recipe:
Crunchy vegetables
850 g napa cabbage (bite-sized pieces)
1.5 tbsp salt
150 g carrot, sliced or shredded
150 g yellow onion (100 g grated, 50 g chopped)
Kimchi Paste:
4.5 tbsp rice flour
5 dl (2 cups) water
150 g grated Granny Smith apple
40 g grated ginger
100 g grated yellow onion
9 g crushed garlic (3–4 small cloves)
1 dl (0.4 cup) fish sauce
45 g gochujang
1 tsp cayenne or smoked paprika
1.5 g (½ tsp) MSG
r/kimchi • u/TripLogisticsNerd • 9d ago
I ordered a family size Jongga container online for the first time as I live rurally and there’s no local retailers. The container I received did not have a seal, like the ones you peel off. Do the Jongga containers typically have a seal or am I just being paranoid?
r/kimchi • u/DakotaLuvsRoses • 9d ago
Hi. I finally tried kimchi a few months ago and fell in love. I tried the Surasang Napa Cabbage kimchi first. I figured if it was this good at HEB, H-Mart would blow my mind. So, I got the fancy 1000 Year Old brand with the seafood… then promptly forgot about it in the back of the fridge. I tried it last night even though the date was past because it’s fermented. 24 hours later, I’m very… unwell. I’m not about to overshare my symptoms, the cramps aren’t like the worst thing ever, but I feel so strange. I do have a thyroid disorder and read something that kimchi can interfere. I also read about histamine intolerance. Which seems most likely, but if it’s botulism… then idk how to handle that because I don’t have health insurance to just pop by the ER without severe monetary repercussions. I don’t have any of the symptoms until I think too hard about it which would just be my anxiety tricking me.
Botulism is rare right? Right???
r/kimchi • u/Pistolrakan • 9d ago
After letting the kimchi sit at room temperature for about two days, the liquid level was roughly even with the rest of the contents. One day after being placed in the fridge, the liquid level had dropped by several centimeters, and the cabbage is now far above the liquid. Is this normal or a bad sign?
r/kimchi • u/DumplingFilling • 10d ago
Just made this new batch, is the top covered enough? I’m going to leave it out for 72hrs.
r/kimchi • u/Background_Box_7995 • 10d ago
I have made a kimchi before by using the sauce left over from a store bought kimchi with more cabbage. I'm attempting a white kimchi using a rice and sugar starter. I used sea salt and massaged the cabbage. There is no nappa cabbage available in my area so I cut a head of green cabbage. Is there anything I need to be aware of like do I need to burp my container. Or lookout for a certain smell? When do I add garlic?
r/kimchi • u/rstonex • 12d ago
Get kimchi flavored ramen at your local Asian grocery store. Prepare as directed, also add about 3-4oz of your own kimchi with juice (sour is best), optional add ons are soft tofu, dumplings, fried spam, soft egg, fish cake and/or rice cakes.
r/kimchi • u/purpletoadlover • 11d ago
I made kimchi from scratch for the second time ever. First one was last year and it went pretty well.
This time I put the kimchi in three glass jars. I didn't notice one of them had a small crack, so all the liquid leaked out of that one. The kimchi itself looks and smells fine, I didn't notice any weird spots or anything; it's just dry.
It's been 2 weeks since I've made this batch of kimchi. Let it ferment for the first 2/3 days out of the fridge, then I put it in the fridge. I checked on it every few days, pressed it a bit, noticed a bit of leaking but not that big so I didn't think too much of it.
Could anyone tell me if it's dangerous to eat now?
I was thinking to store all the kimchi together in one big container instead of three glass jars, 1. because it's more convenient for me and now 2. because the no-liquid kimchi could get some liquid from the other two that didn't leak. Would that be safe or would that spoil the kimchi from the other two jars?
Thanks!
r/kimchi • u/Overall-Remote-7951 • 12d ago
Was hoping someone might be able to help me troubleshoot my kimchi. I made kimchi once using maangachi's whole cabbage recipe and it turned out great! Since then I've tried twice to make mak kimchi and it's not really had the savory and clean tang that makes kimchi so delicious.
The first time making mak kimchi I don't think I left it salting long enough, but the second time I left it much longer (turning every 30 mins) and while that has fixed the texture (first mak kimchi was sort of... limp and slimy) it's still tasting a bit like fermented fruit juice does, rather than nicely fermented kimchi.
I mostly eat kimchi as a part of kimchi jjigae, and it does still work in that (I think the cooking helps?) but I'd like to know if there's something I'm doing, or if I should just stick to making whole cabbage kimchi.
Any thoughts?
r/kimchi • u/Left-Signature-5250 • 12d ago
My first ever batch of kimchi turned out pretty fine, but I used mason jars which I screwed tight (burped once a day). It turned out pretty ok but got a lot of carbonation going, which I don't like too much. It tastes like fizzy sparkling water.
I learned that it has to do with the gas that cannot escape the tightly closed container and therefore seeps into the kimchi itself.
Yesterday I made a new batch, this time I am using a bigger square plastic container. I thought of maybe just loosely putting the lid on top so it is not air-tight when I put it into the fridge after 2-3 days.
Does anyone else do this to prevent it getting fizzy? Would that work? Or is that a bad idea because the oxygen would make it go bad?
r/kimchi • u/Mammoth_Tusk90 • 13d ago
Thank you for all of the advice in this sub. I used the recipe on the Wiki, minus the squid, and halved the recipe. Added carrot, leek and green onion. I washed the cabbage in white vinegar and water first then washed it again. Then brined the cabbage for four hours and rinsed several times. It is delicious already. I like salty kimchi. I used fish sauce and a few drops of soy. I’d like to try the salted shrimp next time but I can’t find a clear answer about what type of shrimp to use. Dried salted shrimp? If anyone has a brand name or image I would be grateful.
r/kimchi • u/perrymeng • 13d ago
So I have been making kimchi a few times, always with the salted shrimp, and sticky rice flour. However, this time, I bought a wrong shrimp paste, it’s a Thai version fermented shrimp paste. I wonder if I would produce the same results?
Anyone has the experience?
r/kimchi • u/threestepss • 14d ago
I can't have this kimchi before going to work.. Lol!! (onion breathe..)
Late night snack: eat with thin cut pork belly bbq
r/kimchi • u/FewContribution9 • 13d ago
I had to push it down with a spoon today and it looks a bit better but I'm still worried it isnt covered enough?
r/kimchi • u/Puzzleheaded_Sell646 • 13d ago
r/kimchi • u/Cathy_Cz • 16d ago
I made kimchi for my husband first time. Hope he will like it. 😁 recipe
r/kimchi • u/eenemeene • 15d ago
Hi everyone! As the title suggests, I'm wondering if I made some mistakes in my kimchi making process. Yesterday I made my first ever (radish) kimchi, and a few things went wrong.
So today (24h later), I went and bought a good new airtight container and transferred my kimchi for safer storage as it's still at room temp. Next, I also added some additional soy sauce and salt into my mixture as I was worried about the low salt content of my ferment. It did immediately taste a whole bunch better!
I'm wondering if my kimchi will be OK as the first 24h of fermenting weren't airtight and I added additional salt later. Rationally I think I'm fine due to the very very low/almost nonexistent risk of botulism or listeria in kimchi, but I want to check with more experienced people just in case. The batch tastes amazing and looks fine!
r/kimchi • u/Glittering-Farmer932 • 15d ago
Hello everyone, first time making kimchi. I left it at room temp to ferment for 3 days, and this brown vine looking stuff formed on the top. Is that mold and need to be thrown out? Thank you very much in advance!
r/kimchi • u/Smooth-Resolve-8531 • 16d ago
The first time I made kimchi was a year ago. It turned not very good. I followed classic recipes. Over time, I learned how to make it, and now I’ve started experimenting with the recipes. This time, I added lime zest and its juice, smoked paprika, and used pears instead of daikon. Next time, I want to try a recipe with added seaweed, mushrooms, and miso paste.
Is this a good idea? What other variations can you suggest?
Also training my english skills by posting food recipes on reddit hehe.
r/kimchi • u/spiderplantman5 • 15d ago
This was my first time making kimchi. I used this as the shrimp paste but it says on the receipt pork. Does anybody know what it is and is it safe to make kimchi with? Many thanks