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.
Questions tagged [kimchi]
36 questions
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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?
Jisang Yoo
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Kimchi white fermentation covering
It looks like I've developed some nonharmful "kham yeast" on my kimchi ferment. I've looked online and I'm confident this is not dangerous, but I'm not sure if it is a good sign either. The kimchi smells great. I tried scraping it off and could…
Strobnm
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Best way - if any to "thin out" overly salty kimchi - already in jar
I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/
I made it in 2 batches:
1 batch I accidentally put double the salt, but gave it an extra rinse after 4 hours. I also forgot to put…
jdog
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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 have found recipes for DIY kimchi beef noodle…
user36981
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Can I make kimchi from “kimchi base”, or is it just a sauce?
I bought a jar of Surasang “Kimchi Base” assuming that I could use it to make kimchi. The directions on the bottle, however, seem to indicate using it like a salad dressing—without any fermentation (the third recipe in the image below). Similarly,…
adam.baker
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I left kimchi at room temperature for 7 hours. Can I still eat it?
I accidentally left Sunja's kimchi at room temperature for 7 hours. It started leaking. It's in the fridge now. Can I still eat it?
Amy
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