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Questions tagged [kimchi]

A traditional Korean way of preserving vegetables by fermentation, or the result thereof, which is eaten as a side dish or used as an ingredient in many Korean dishes.

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Kimchi white fermentation covering

It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. ...
Strobnm's user avatar
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0 votes
2 answers
4k views

Can I make kimchi from “kimchi base”, or is it just a sauce?

I bought a jar of Surasang “Kimchi Base” assuming that I could use it to make kimchi. The directions on the bottle, however, seem to indicate using it like a salad dressing—without any fermentation (...
adam.baker's user avatar
5 votes
2 answers
3k views

Home-made Kimchi lost all water after being put in the fridge

I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe). I let it ferment for a week at room temperature and everything looked fine (it was covered in water/...
tim's user avatar
  • 153
11 votes
2 answers
5k views

Kimchi air bubble removal

I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove air bubbles. My batch had a few small ...
SSilk's user avatar
  • 307
3 votes
3 answers
1k views

How to make store-bought kimchi more spicy?

Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently discovered a brand of store-bought jarred ...
Roddy of the Frozen Peas's user avatar
2 votes
1 answer
4k views

Is it ok to eat kimchi that is causing its package to expand?

For non-fermented foods, I feel like it's obvious that they shouldn't be consumed if they're causing the package they're stored in to expand, even if they're still within the "best by" date. ...
Xophmeister's user avatar
1 vote
1 answer
1k views

Best way - if any to "thin out" overly salty kimchi - already in jar

I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidentally put double the salt, but gave it an ...
jdog's user avatar
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2 votes
1 answer
4k views

is this mold on my kimchi or yeast?

I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is this poisonous and should I just throw ...
shiara collantes's user avatar
5 votes
1 answer
3k views

Does my Kimchi need to ferment longer?

I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment longer in the refrigerator? Also, the ...
Andrew Stone's user avatar
0 votes
1 answer
3k views

I left kimchi at room temperature for 7 hours. Can I still eat it? [duplicate]

I accidentally left Sunja's kimchi at room temperature for 7 hours. It started leaking. It's in the fridge now. Can I still eat it?
Amy's user avatar
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2 answers
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Can this shrimp paste be used to make kimchi?

I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a largeish city a few weeks ago and was able ...
Sarumanatee's user avatar
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2 votes
3 answers
6k views

Is my kimchi still okay?

My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout the winter (our home is old & cool).
cyndy 's user avatar
  • 21
2 votes
1 answer
2k views

What can I substitute for radish when making kimchi?

I want to try the recipe but could not get radish.
Jawo Funmilola's user avatar
3 votes
3 answers
2k views

Kickstart Kimchi with sourdough starter

I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about adding a bit of sourdough (a few grams) ...
eckes's user avatar
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5 votes
1 answer
8k views

What is kimchi "brine"?

So I made kimchi for the first time a couple of days ago, and most of the recipes that I looked at were fairly similar. In this regard, all of them mentioned something that I'm not 100% sure on what ...
Mike.C.Ford's user avatar
3 votes
2 answers
6k views

Oversalted and too matured kimchi (like sauerkraut)?

I made kimchi more than a year and a half ago. Because I live in Europe, I know and I often eat sauerkraut (fermented sour cabbage). When I made the kimchi, I committed a big mistake. I added too much ...
Zolf Tenebrae's user avatar
1 vote
2 answers
2k views

What can I mix and store Kimchi in? [duplicate]

I'm looking for ways I can use containers to mix and store kimchi from the thrift store. I don't want to buy special containers, unless I have to. I've seen plastic bowls and the like used to mix ...
johnny's user avatar
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1 vote
1 answer
1k views

Recipes to calm down my kimchi [closed]

Last year, I made some kimchi that tournes out a tad bit too spicy and sour. My partner refuses to eat it and I cry when I try. But there is nothing wrong with it otherwise. Om reluctant to throw it ...
arvidj's user avatar
  • 180
3 votes
1 answer
3k views

Over salted kimchi

I made sprouted soybean kimchi but it turns out I used too much salt. Is there a way to compensate for that now or is it too late to save the taste ?
blackbird's user avatar
  • 309
5 votes
3 answers
4k views

Kimchi not very fermented, did not expand or get juicy

I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room temp. and I still don't think it has ...
Matthew's user avatar
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3 votes
2 answers
14k views

Is unrefrigerated kimchi safe?

As the question states, is kimchi still safe to eat after spending a few hours unrefrigerated, the time it takes me to get home ? I'm mostly concerned because my commute home involves time in a ...
blackbird's user avatar
  • 309
0 votes
1 answer
174 views

Kimchi Beef Noodles

One of the things I really enjoy are those instant kimchi beef noodle soup bowls that you can get from the (American) supermarkets. Mostly because I like kimchi, I like beef, and I like noodles. Now I ...
user avatar
6 votes
2 answers
1k views

Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?

This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting. Many vegetarian recipes for kimchi and kimchi-style fermented ...
rackandboneman's user avatar
1 vote
1 answer
554 views

im doing kimchi but no rice wine available

I made kimchi at home.and I can't find that sour taste and smell as it ferments.maybe because rice wine is not available.can I use the regular vinegar or apple cider?
Heidi Pastores's user avatar
2 votes
2 answers
2k views

Kimchi versus pickles: sterilized containers?

I've been reading up on how to make fermented foods and noticed something interesting - many of the recipes I've seen (pickled cucumbers, etc.) go to great lengths to warn about using sterilized jars ...
templatetypedef's user avatar
7 votes
4 answers
60k views

What is this white, non-fuzzy, substance on my kimchi?

I have a jar of store bought kimchi that I neglected for a few months (bought around mid July). Today I opened it and noticed that a few pieces had some white stuff on it, but it doesn't look like ...
Daniel Chui's user avatar
  • 1,112
4 votes
1 answer
5k views

Does kimchi always have live cultures?

A lot of the kimchi I see in stores doesn't say "live and active cultures" like yogurts and kefir. I'm trying to up my probiotic intake, but I'm not sure if all the kimchi I get is helping me towards ...
dsg's user avatar
  • 539
6 votes
7 answers
62k views

Kimchi in Mason Jars -- Too Sealed?

I recently mixed 8 quarts of kimchi. I stuffed my cabbage into 8, 1-quart Mason Jars. I left the typical buffer space (about 1-inch) below the lid. I told someone else that I had jarred the kimchi in ...
JoshieSimmons's user avatar
6 votes
3 answers
3k views

Kimchi / Mo-Chu Ka-roo?

I have been looking for this ingredient called ko-chu Ka-roo to make kimchi. I checked in a local asian grocery and I didn't find something with that name. But I found Maesri Chilli Powder. Is this ...
gale's user avatar
  • 61
5 votes
1 answer
456 views

Kimchi juice to aid lactic fermentation of half-sour pickles

I have made half-sour pickles successfully with the recipe in the first post of this chow.com thread, although only when the heel of bread is added to promote fermentation. While I don't always have ...
jogloran's user avatar
  • 601
1 vote
4 answers
2k views

Is kimchi a suitable addition to a noodle soup?

I have just returned from having purchased a can of kimchi. I have no idea what the contents are, since they are written in Korean, but thought that mixing it into the broth at the last minute might ...
Doug's user avatar
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1 vote
1 answer
6k views

Does washing kimchi with water reduce the sodium content much?

Does washing kimchi just before eating it reduce its sodium content much, or do I have to put it in water overnight or several days?
Jisang Yoo's user avatar
10 votes
9 answers
19k views

What kind of peppers are used in Gochugaru (고추가루)?

I'm trying to make kimchi, but I don't have any chili powder (gochugaru -고추가루). Does anyone know what type of chili pepper(s) this is made from? I'm trying to find it at a normal western grocery ...
에이바's user avatar
  • 203
1 vote
0 answers
140 views

shelf life of kim chee [duplicate]

Possible Duplicate: Does kimchi go bad? I have some 'antique' kim chee in the back of the fridge. How can one tell if it is gone bad? Given that kim chee is fermented, it is hard to tell if it is ...
shabbychef's user avatar
27 votes
11 answers
161k views

Does kimchi go bad?

I bought some kimchi a few weeks ago, ate half the jar, and then forgot about it. I found it in my fridge yesterday and tried it. It tastes the same, but there isn't a date stamped on the jar. Does it ...
Vecta's user avatar
  • 2,694
16 votes
6 answers
125k views

How does Korean chili powder differ from "US" chili powder?

I've been looking at a number of kim chi recipes and they all call for 'Korean chili powder'. My visit to the local Asian grocer only yielded 'Asian' chili powder and other nondescript chili powders. ...
dfrdmn's user avatar
  • 343