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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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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 salt. The final result was inevitably salty. So…
Zolf Tenebrae
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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
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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 heated bus
blackbird
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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 kimchi that tastes exactly right... the only…
Roddy of the Frozen Peas
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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
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What can I substitute for radish when making kimchi?

I want to try the recipe but could not get radish.
Jawo Funmilola
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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 or pressure canners, while recipes for kimchi…
templatetypedef
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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. Does this apply to fermented foods like kimchi? I had some…
Xophmeister
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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 it out or should i just remove the top? It…
shiara collantes
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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 to get this shrimp…
Sarumanatee
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What can I mix and store Kimchi in?

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 kimchi or when you do that initial salting (I've…
johnny
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Recipes to calm down my kimchi

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 out since I have another full glass jar of it,…
arvidj
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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
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shelf life of kim chee

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 no longer safe to eat or acceptable to offer to…
shabbychef
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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 increase the soup's flavour. Is there a flaw in my…
Doug
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