Took me 2-3 weeks to go through the first jar lol for that big of a jar, that pretty fast imo ! Forgot how much I loved kimchi, saw at Costco and bought on a whim.

Now I’ll be restocking fairly regularly I guess lol

I just can't seem to get a handle on green cabbage kimchi. For the record, I've made numerous napa cabbage, radish, and turnip green kimchis without any issue. But regular green cabbage just seems to not work out for me, which is a shame, as it's one of my favorite veggies. My first batch I let sit out at room temp for 5 days. It smelled great at first, but it was extremely dry. The ph never really moved down, and by day 5 it turned grey and smelled like a diaper exploded. In the bin it went. I'm currently on batch number two. I split it into two containers (it was a humongous cabbage), and cut it smaller so that more surface area got in contact with the paste/brine. It sat out for 48 hours, then went in the fridge. That was 5 days ago. I'm used to seeing a ph drop around day 3, but so far both containers are sitting at ph 5.2 (apart from this morning, one of the sample readings I got from container B measured 4.93). Despite the smaller cut and more paste, they've been extremely dry from the start. I decided to experiment- I added 240ml of 2% sterilized salt solution to one container. Despite that, it's STILL fairly dry (though obviously a bit more free fluid), nothing like past kimchis I've made. Both are temped daily with a mean reading of 4.4C. There is quite a lot of differentiation between guidance from American university-affiliated kimchi guidance and guidance from Korean university and kimchi institutes. Mainly, American sites say to bin it after 7 days if it's not reached ph 4.6, whereas Korean sites allow up to 35 days to reach ph 4.6 if it's kept in cold conditions (like mine are). Where does everyone else sit with this? I don't want to wait 35 days for this to mature, but I'm nowhere near ready to give up yet.

I’m exploring making Korean food and have access to a mom and pop style Korean food bar / market that makes traditional kimchi. I understand that I should use aged / sour kimchi when cooking certain foods like kimchi jjigae, stir fries, etc.

Firstly, when I buy the kimchi freshly made, how long should I age it for cooking purposes. Secondly, it comes in a plastic container and no matter how I try to seal it, by a couple of weeks my fridge gets a heavy kimchi smell that starts to fill the kitchen when I open the fridge door. I’ve purchased but not yet set up a small fridge for my closed garage. Is there a way to keep that space from getting permeated with the kimchi smell?

A few weeks ago, I asked why my kimchi wasn’t producing much juice, and nine days ago I made another batch using your advice. It seems like it worked!

I think the biggest difference was packing the jar more tightly and using more liquid ingredients. After 9 days (8 of them in the fridge), the kimchi is bubbling and tastes delicious.

I've made classic kimchi, kkakdugi, and, for the first time, white kimchi. In the second photo, you can also spot some pickled radish. Both photos were taken on day one of fermentation.

I just got home from work and opened my fridge and GOT DAM! Now I want to eat kimchi and I'm not even hungry.

I work outside, and camp for extended periods of time, and I was wondering if it would keep ok? Assuming no way to keep it cold, how long would it last do you think?

Not a traditional kimchi recipe, but i think it doesnt smell bad (aside from smelling like liquor)

I seen some black spots inside the kimchi and haven’t seen that before. Is this mold or bacteria?

i left this outside for a day after it being in the fridge for a week….is the white stuff kahm or mold?

Hey guys, I forgot kimchi existed for like a year and then just yesterday I picked up a jar of the rooster kimchi cuz I saw it on sale at the store and remembered how much I love Kimchi.

Anyways my question is how much can I eat in one sitting without consequence? The jar is only 400g and I've gone through about 1/3 of it already.

Relevant info:

-im just eating it plain with chopsticks and a beer not mixed into rice or anything

-ive been without kimchi for a year or more although I do eat sourcraut (yum yum) and yogurt (yuck I hate it but the ladies on the tv says my vag needs me to eat it)

-i have a strong stomach

Please tell me if I need to stop because I might just finish her off

Update: 2 days and 4 hours (52 hours) later - Fermentation has started! 🎉 I forgot to check and burp it this morning, and just did now - there was gas release! No visible bubbles as yet, but so thrilled it's started! I should probably move it to the fridge ...

I'm so excited! I sometimes grab a jar of kimchi when I'm at the Asian Supermarket, but paying around €6 for 400g is a bit steep, considering how fast everyone devours it!

So I made my own today. Didn't make the rice flour 'porridge', but I may try that next time, if I feel this needs more even distribution of flavour!

It's in a closed jar for now, but planning on burping it before bed (perhaps), or in the morning.

Any tips?

I based my recipe loosely on Marion's Easy Kimchi , but tweaked the ingredients, as I had carrot instead of daikon.

This is what I did, so I can tweak it (maybe) for next time.

KIMCHI 24/09/26 1.2kg napa/chinese cabbage 2 medium sized carrots, peeled and julienned 3 thick spring onions, sliced into 4cm sections, and halved, so they're thinner

1/3 cup coarse sea salt (to extract water)

turn cabbage every 30 or so minutes. was done in 1.5hrs

1/4 cup fish sauce 1/3 cup Gochugaru 1tbsp sugar 4 cloves garlic (big ones) thumb sized piece of ginger 1 medium sized apple. peeled

Title says it all. I one made a really good recipe with capers and caper juice but I had no idea what ratio and never could replicate it. I'm wondering if anyone has a good vegan kimchi recipe?

I understand that the cabbage will release more water in the jars then but shouldn't that be fine by increasing the amount of slurry one adds to the cabbage? Also results in more brine one can use for e.g. Kimchi pancakes. Skipping soaking would also make it easier to hit that 2-3% salt content since no salt gets washed out.

Unfortunately, I'm going to have to bin my first batch of green cabbage kimchi. I've made many batches of kimchi, usually with Napa cabbage, but also mustard greens and radishes, and never have I had a batch behave like this. It's so dry!! There is plenty of paste, and I salted by weight and rinsed and drained like normal, but the damn thing has not released any brine. None! I compress and weight down all my kimchis, but with this I might as well have done nothing. It's day 5, and the ph is still sitting around 5 (based on the scant juices I can smoosh out if I compress things), whereas all my previous batches are well below 4 by this time and have been for at least a few days. I don't fancy botulism or anything of the kind, so it's going in the bin and I'm starting over. Has anyone experienced this with green cabbage?

I’ve added kimchi to my rice the past 3 days, my farts are insane.

I bought the giant jar from Costco a week or two ago, and I’m almost done with it.

I bet if I eat the whole jar at once, I’ll save $$ on gas since I’ll be able to toot myself wherever I’d like to go

Can I use a big glass vase I have with a cardboard lid I made? It’s currently taped on the top of a fresh batch of kimchee. Not airtight. Does it matter? Thoughts?

I live in Pakistan, I got my hands on a Napa cabbage, and I ordered Gochugaru, I want it to have atleast someeee authenticity, I have never ever tried any other and people selling here sell it for a lotttt, tell me what other veggies should I add and everything I would need

I salted two whole Napa Cabbages for an hour with kosher salt, thoroughly washed a leek then salted it for an hour too. (Cabbage and leaks were heavily salted initially probably approaching 1/3 of a cup.)

Did about 3inch of ginger 4 cloves garlic 1.5 apples 1/4 cup of high quality soy sauce and 1-2 tbsp fish sauce in a blender then added lots of gochugaru chillies.
Thoroughly washed all salted vegetables then added chopped Daikon, Carrot (both washed and peeled).
Along with my paste to a big bowl where I finished the kimchi then transferred it to this 3.6L container.
I have maybe 2 inches of space there in the photo.
Everything was done very hygienically all things were washed with soap including my hands repeatedly throughout the process.

This should ferment properly right? The taste is excellent along with the smell. If anything it’s a tad too salty but not horribly so.

Hello, new here but not new to fermenting & Kimchi in general

I am a Food Preservation instructor, as well as a major foodie & love to experiment

I have an LG kimchi fermenting refrigerator just for all my ferments, doing recipes from all over the world - I am originally from Europe, where we fermented anything that did not run away from us fast enough ;)

Recently I acquired a freeze dryer & loving it. I am now very curious to know if anyone has successfully freeze-dried any ferments of any kind, from Kimchi to Sauerkraut, to lacto-fermented pickles, beets, green beans... you know, anything at all, but specifically any type of Kimchi / Kkakdugi / Dongchimi, etc

If so, I'd love any pointers & suggestions, & ty in advance

Basically what the title says, it's been in the fridge for some weeks and today I wanted to try it and found it like that.

Buonasera a tutti, vorrei comprare per la prima volta... però prima gradirei togliermi dubbi;

Il kimchi appena aperto va messo in frigo, giusto?

Puzza?

Grazie a tutti

Besides adding it to soup. I’ve tried using it as a dip or spread but it’s very salty. Any veggie or chicken recipie to share?