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Questions tagged [kimchi]

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2
votes
2answers
3k 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).
2
votes
1answer
810 views

What can I substitute for radish when making kimchi?

I want to try the recipe but could not get radish.
2
votes
3answers
688 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) ...
5
votes
1answer
3k 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 ...
3
votes
2answers
2k 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 ...
1
vote
2answers
905 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 ...
0
votes
1answer
491 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 ...
2
votes
1answer
2k 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 ?
5
votes
3answers
905 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 ...
2
votes
2answers
6k 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 ...
0
votes
1answer
114 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 ...
5
votes
2answers
395 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 ...
1
vote
1answer
175 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?
2
votes
2answers
918 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 ...
5
votes
4answers
13k 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 ...
3
votes
1answer
3k 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 ...
5
votes
5answers
30k 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 ...
6
votes
3answers
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 ...
5
votes
1answer
346 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 ...
1
vote
4answers
636 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 ...
1
vote
1answer
3k 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?
10
votes
9answers
16k 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 ...
1
vote
0answers
133 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 ...
25
votes
11answers
117k 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 ...
16
votes
6answers
99k 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. ...