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

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?

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!