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5

Sure. The containers should be clean, but because it's an active fermentation (very similar to sauerkraut, other than the ingredient lists typically differing) the salt suppresses the activity of certain undesirable bacteria more than the desirable ones (which are naturally present on the plant leaves), and then desirable ones take over and make things ...


5

That's mold, and you should discard it. Kimchi keeps forever (well, years) if and only if it's not exposed to air, meaning there's always enough liquid in the pot to cover the cabbage. If you have bits poking up into the air and you leave them there for days/weeks, they'll dry out and start growing mold.


4

I make kimchi regularly. It sits on a shelf at room temperature for a week or more, and slowly ferments. Some people ferment it for months. Sure, it likes a low oxygen partial pressure, but a few hours on a bus isn't going to hurt it.


3

I figured out the problem myself. I used iodized salt. I was suppose to use sea salt or kosher. The fermentation prosess was inhibited by the iodine. I missed this tip the first time but when I looked at more recipes, I found it was a common practice. It took an extra day to show any activity but it is now going strong. Next time I will use sea salt or ...


3

Patience. Unless the weather is quite warm, a week is a more typical minimum fermentation time; three weeks if you use a refrigerator method.


3

At least in the U.S., there is no legal requirement to list "live cultures" or whatever on food labels. Short of contacting the manufacturer, there's no way to know for certain whether or not it may contain live cultures. Kimchi, like sauerkraut and similar cultured foods, will continue to ferment and change flavor and texture if it has live cultures. ...


2

Chlorinated tap water. The effect on the ferment may be negligible, but I've never bothered to test it, lest there be unwanted putrefaction. Boil the water that you're going to use to make your brine, then add salt and let cool. The chlorine should volatilize at the boil.


2

You should use patience. The sour taste comes from lactic and acetic acid (more lactic than acetic) produced by the fermentation process. Kimchi is essentially "spicy sauerkraut" and both get their acidity from bacteria which are naturally present on the vegetables, aided (over other bacteria) by the right amount of salt (typically 2% by weight or slightly ...


2

Kahm Yeast. Very common on pickled products "above the brine." Annoying but not actually hazardous. To avoid, make sure there is no "above the brine." Wikipedia "yeast" article: The appearance of a white, thready yeast, commonly known as kahm yeast, is often a byproduct of the lactofermentation (or pickling) of certain vegetables, usually the result ...


2

It might not be mold, it could very well be bacteria or yeast. Lactic acid bacteria and yeast would be happy to grow in the acetic kimchi environment. Looking at the photo I'd suspect it's not mold. The advise to discard it is still spot on.


2

Kimchi existed long before refrigeration. Infact the sole principle of kimchi is preservation through fermentation. So yes, you can leave it at room temperature for a few hours.


2

I've been there, so I can tell you from experience that it is too late. The only thing you could do is mix it with a new batch of undersalted kimchi, but that is far more trouble than it is worth. Another option, which is highly dependent on how oversalted your kimchi is, would be to cook with it. If you do not salt the dish, you could use it in fried rice ...


1

A day and a half is much too short for fermentation. It'll take 1-2 weeks and longer the better. It'll become sour when properly done.


1

I'd like to answer the part of your question that isn't a recipe request. I'm going to paraphrase it as: Is X a "thing" [in American cuisine]? The answer, my curious friend, is a resounding yes... contingent on whether or not you make it. We here in the States have the preposterously good fortune of having access to ingredients from all over the ...


1

Buy dried chilis and blend them into powder It sounds like this community doesn't know more about the specific peppers used (and their North American subsitutes) than what @janeylicious has proposed. Howeover, I propose a different methodology for finding a good fit. You can buy dried chilis of many varieties from Latino and sometimes American grocery ...


1

Yes, you can buy just about anything from Amazon, but sometimes "the hard way" is more fun, and you get to put that much more love into your K-food. This is certainly not the authentic Korean method of making gochugaru, but it works for me, and my kimchi turns out great!: Find a relatively "fresh" bag of dried "Chiles Japones" in the Mexican/Hispanic ...


1

Gochugaru is available in Korean/Asian grocery stores, in 1lb or 3 lb bags. If you live in New York City, it's easy to find. You can also buy it online, at http://www.hmart.com/. Make sure you buy the pure kind, with no added salt or anything else.


1

For a quick fix in case you can't get gochugaru I recommend cayenne pepper mixed with sweet paprika powder. The smoked component is not so strong as to require Spanish smoked paprika, but you may want to try. Despite what people say: If you are used to Indian, Thai or Caribbean cuisine gochugaru will be rather mild. It's content in capsaicin is 3000-8000 ...



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