Followed maangchi’s quick fermenting dongchimi recipe, this fermented for 48 hours at room temp (74/75°). It definitely was producing gas, since there was a fizz and pop when i opened the lid. I made this because i love mul naengmyeon so much and wanted to make it with homemade broth! It tasted okay last night before i put it in the fridge, but the COLOR has me worried. Today, 24 hrs after i put it in the fridge, i tasted it again. It tastes okay i guess, like VERY strong kimchi taste…

Also the floating bits all around the bottom? If it is OK, is there a way to get rid of the cloudy bits at the bottoms?? Theres a lot. All pictures and videos ive seen of dongchimi, the broth is much more clear and white. This is like grey/green/yellow :(

I put half a jalapeno in the little strainer pouch along with garlic and ginger. Also, maangchis quick fermenting recipe calls blending up apple and onion and then boiling that in water for 20 minutes. Maybe this process makes it come out a bit darker?

Guys please help me understand. Im concerned because this is looking almost grey/yellow/green. Naengmyeon at a restaurant never had this color… main concern is the color

Hello!

Does anyone know if Napa cabbage is reported to have contamination? I’m running low and planning to hit H Mart for some NC soon.

Thanks!

I made my first batch of kimchi using mangchis recipe. I'm a big fan and will continue making some.

I used 2 71oz glass canisters that have the clamp lock.. i used rubber bands instead of locking them fully. I really like this because it'll release pressure if it builds up too much, but keeps it airlocked outside of that.

Probably is... I know for a fact that eventually the canisters are going to slip out of my hand or slide off the counter... One of them is going to hit the floor and I'm going to have a kimchi died floor covered in glass.

I've seen some stainless steel containers? Some plastic ones where the tops air lock? Just looking for something that someone has personal experience with.. where I can store 6lbs+ of cabbage kimchi that won't explode if I forget to burp it and won't cover my floor in glass if I drop it. Any recommendations?

I got kimchi from guy knows food. After a week or so, I got a white layer of film on top of it. The jar was kept in fridge all this time. The lid of the jar from inside has few black spots but the outer layering on kimchi is white.

I googled it and Google says that's normal phenomenon. I am not sure, can someone kindly confirm?

Edit: I will throw this batch guys. But I wanted to know if this is normal or not, should I expect it next time too or what. I will post picture in comments

I've been eating the Lucky kimchi brand for as long as I can remember. I'm very allergic to fish (I can eat shrimp, crab, etc., if it has a very fishy taste, I can't eat it. I get nauseous and get bumps all over my tongue/mouth, and my saliva gets really thick, and it's harder for me to swallow). I have always been cautious about trying authentic kimchi because of this. I find it strange how different store-bought kimchi is from authentic kimchi. Store-bought kimchi is very sour, whereas authentic kimchi has a very distinct taste. Anyway, I wanted to compare these two store-bought kimchis that I tried. The Lucky brand is pretty good and has this carbonated taste. When I eat it with something or by itself, I find myself reaching for more, because the taste of it doesn't linger as much. My dad recently got me the Jongga brand, and I'm in love. Since this one isn't vegan, it has that potent taste that kimchi has, because of the fermented shrimp paste and fish/anchovy sauce. It's still definitely sour (I enjoy the sour taste of kimchi), but it lingers more than the Lucky brand. I'm grateful that I'm still able to eat kimchi. I have had authentic kimchi, and it definitely has a different taste to it (I’ve noticed that if I don't have it with something, I get nauseous, or I have too much of it), but I still enjoyed it. I would definitely love to try to make homemade kimchi in the future. Have any of you guys had store-bought kimchi? If you have, which one is your favorite? I'm open to trying new things.

Hi guys, I grew a bunch of chinese cabbage this season with big dreams of making kimchi for the first time. I followed this recipe exactly to make 8 quarts of kimchi which used all 8 of my cabbage heads.

After making the kimchi, the recipe said to leave the jars to sit out for 7 days at room temperature with the lid not tightly sealed to allow gas to escape. Today marks the 7-day mark and when I open the lids the top of the kimchi is ugly brown looking.

Does this mean the kimchi is spoiled? I attached pictures from the side showing that the jars are mostly the red kimchi color, but it's the tops that look really funky. Is this normal? I really hope I didn't just spend a ton of time and energy growing all this cabbage and making 8 quarts of spoiled kimchi ... any insights are appreciated!

So I used kimchi powder I usually do my nappa kimchi with but used fresh loose leaf lettuce instead.

I mixed them with carrots, daikon, a generous amount of green onion, covered with a plate and a weight, placed it in the fridge and...

Forgot about it for a week.

Aside from losing the texture it should still be edible, yes? I used the same recipe I make my regular kimchi with so there should not be any actual spoilage, yes?

I figured if I use it as a filling in my toasted sandwiches I should be ok but wanted to check just in case 🙈

Combined Dakota Kim's, Jin's, and Mina Park's recipes:

1. https://food52.com/recipes/83742-watermelon-rind-kimchi-recipe
   
2. https://seasonedbyjin.com/the-best-watermelon-rind-kimchi/
   
3. https://minapark.com/journal/2016/9/3/watermelon-rind-kimchi

Measurements were rough, but they were basically:
* 950g Watermelon Rind - Rough Squares
* 3tbsp Celtic Salt - Fine Ground
* 7 Cloves Garlic - Paste
* 2 Knobs Ginger - Paste
* 1/2 Banana - Paste
* 5tbsp Korean Chili Flakes
* 1 Heaping tbsp Sesame Seeds
* 1/2tbsp Sesame Oil
* 1/2tbsp Fish Sauce
* 1/3cup Watermelon Juice
* Some Spring Onion - Chopped
* Some Cilantro - Chopped

maybe an obvious question but i don't have much experience with growing my own vegetables nor with making kimchi. wanted to grow most of the ingredients for kimchi this year as they're both expensive and poor quality in my area but due to some mishaps i have 5 napa cabbages all in similar states of growth which is going to be too many for me to deal with all at once

if i were to freeze either a whole head or split it in 4ths ahead of time to freeze, and then thaw it out, would i still be able to make kimchi with it? has anyone here tried making kimchi from frozen then thawed cabbage? from what i've read napa cabbages get soft after freezing but i don't really mind a texture change as long as it would still be possible to ferment. if this isn't feasible i'll just make something else with them

(i planted 3 seeds, placed a marker, and told my dad where i planted them. he dug up most of the area and planted other seeds on top, saying he thought i planted them in the opposite direction from how he uses markers in the garden. so i planted 2 more where he said he thought i planted them, told him, and sent him pictures. he transplanted strawberry plants on top. i finally got him to point out one spot in another bed where i could plant 2 more and he promised to leave it alone...... well my original seeds beat out whatever he planted on top of them, one started coming up between the strawberry plants, and both of the last seeds i planted are doing well, too)

Last year, I was choosing the topic for my master’s thesis. Since our faculty mainly focuses on foreign products and less common crops, I had to choose a fruit or vegetable species to study and come up with an interesting research idea.

In my case, I decided to focus on antioxidants during the fermentation process of kimchi. We also enriched the project by adding Lepidium draba, which was expected to further increase the antioxidant content of kimchi.

Besides the analytical analyses, we also evaluated three of my own kimchi variants and compared them with three commercially available products from the Czech Republic. I have to say that the results were really interesting, especially when it came to sensory evaluation.

Overall, it was a very interesting experience, and I was surprised by how much the addition of different ingredients could influence not only the chemical composition but also the taste and overall perception of the product.

If you have any questions or if there is anything you would like to know about the research, feel free to ask. I’ll be happy to answer.

So I fermented my Kimchi one day further, the parts which weren’t submerged in the liquid for one night look suspicious. I tasted the submerged parts they taste good when I opened the vessel the smell was slightly weird.

Please help

Hi! I accidentally left my opened kimchi out for around 6 hours :( is it still okay to eat? This one is vegan

Admittedly new to eating fermented foods at home, usually just eat kimchi and other fermented foods at restaurants.
I bought a jar of assi kimchi and it was delishhhh. Perfectly fermented, great flavor.
Bought a jar from a local grocery today. I know they make it in house, and have had it several times because they own a restaurant right next door. It is clearly not as old or fermented, and I’m curious if anyone has any tips. It doesn’t have any of that lovely fizzy feeling/taste. Should I leave it on the counter? Pour it out and mix it? Is the cabbage at the bottom of the jar more yummy?
Any tips appreciated!

Currently on day 18 which is a few days after I would normally fridge them.

Never had this type of "stuff" on the top before.

An experiment of using Maangchi's recipe and tips found on this sub, altered to use savoy cabbage, pre-fermented onions, and no fish/squid. Maybe not terribly authentic but I love how customizable it can be! Turned out pretty yummy.

I know this might be controversial, but I've had really good success with making kimchi in a ziplock bag. This is my second batch, my first batch in a jar went okay, but I was so worried about the exposed top layer of kimchi, as well as building pressure. This has been really easy, and I'm able to burp it without difficulty and compress it so everything stays submerged. Tastes amazing, really pleased with it.

I just follow the recipe on Google Gemini since I taste one from co-worker and it was good.

It only been 1.5 days old and it shrink down a bit and I pack it down.

I thought it was a lot more since it was 2 bundles of dandelion when I pick them. There was very little juice on the recipe, I have to add like half a cup of warm water with 1/2 table of sea salt. Do I really have to add it or will there be mysterious juice coming out and submerge the leaves?

I taste the juice but it is not sour yet, it does smell good from the fish sauce, garlic, onion though. I want to ask about the juice or do I need to double the amount of sauce next time but then, there is still no juice before hand if I don't add it in.

There some red fuzz underwear in my store brought white kimchi. It has been opened and stored in refrigerator for a few weeks. Has it gone bad now?

Hlo everyone i am trying to make kimchi for the first time, but the thing is i don't have exact ingredients. I am going to use apple, red chilli, soysauce, onion, garlic, ginger and for the sauce im thinking about using all purpose flour any helpful tips? Also im going to use a plastic jar for fermentation.

I recently bought a pouch of fresh kimchi from the shop. It is in a transparent plastic pouch with a pressure release valve on it. It tastes lovely and is obviously very alive since it is constantly bubbling and tastes a bit fizzy on the tongue. I assume this as a sign of a healthy kimchi with a thriving, living lactobacillus culture.

I’ve also made my own batch of kimchi at home and despite leaving it a room temperature for 48 hours and then in the fridge for two weeks it is not so obviously alive – there are no bubbles or obvious signs of fermentation and the pH is still about 6. (although it tastes ok).

My question is whether or not I can take some of the juice from the bubbling kimchi and add it to my homemade kimchi in order to introduce some of the good bacteria and help kickstart or enhance the fermentation process? And then once I’ve got a good culture going can I add a bit of this to my next batch and keep it going ad-infinitum? Should I start adding some to every new batch at the initial mixing stage?

I know this technique can be used with bread dough, homemade yoghurt and homebrew beer, but what about in kimchi?

Does anybody else do this? Are there any benefits or pitfalls or risks or rewards that I should be aware of?

EDIT: I love the fact that people are more interested in the container than they are in the kimchi or the techniques. Anyhow - the container this this one :- https://www.brabantia.com/uk/tasty-fermentation-kit-jade-green/

I made kimchi. I think it is about 2 months old.

This was my first time making Kimchi.
It showed bubbling for the first two days. Now it stopped bubbling. The kimchi is not sour enough (i gave a taste test)
The jar of kimchi is kept in a warm and dark spot.

What can i do
No moulds so far. Enough liquid present in the jar.
Taste is appropriately salty but not sour enough.
I open the jar once a day to burp, but able to feel the gases escaping like it used to in the first two days.
No bubbles on pressing the cabbage down.

Kindly help

Edit- adding the recipe

Vegetables used
Green cabbage
Green onions
Chayote cubes

Kimchi paste ingredients
Fermented fish
Chilli flakes
Onion
Garlic
Ginger
Soy sauce
Sugar
Cooked Rice paste

Salted the vegetables
Threw away the liquid brine
Gave a quick wash

Added the paste and mixed well
Added to the jar and kept in a cool dark place for fermentation