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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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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 go bad or should it be fine since it's…
Vecta
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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. Is there a particular chili powder that is…
dfrdmn
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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 bubbles lower in the jar, probably the size of a…
SSilk
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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 store (Wal-Mart, Kroger, Remke...) I figured if I…
에이바
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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 mold. The best way to describe it is that it is…
Daniel Chui
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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 food suggest adding soy sauces and other similar…
rackandboneman
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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 glass and they seemed concerned that the jars…
JoshieSimmons
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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 the same thing? Can it be used? thanks
gale
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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 it means. So I followed the standard steps: I…
Mike.C.Ford
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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 expanded very much. It has a little liquid but it is…
Matthew
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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 a heel of stale rye spare to add to the pickling…
jogloran
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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/brine throughout). I put it in the fridge today…
tim
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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 liquid level seems to have dropped during fermentation…
Andrew Stone
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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 this end. If a kimchi doesn't list "live…
dsg
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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) to the Kimchi in order to start fermentation. Is…
eckes
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