http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 19 Jun 2013 05:19:24 +0000 http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3943 Tue, 19 Oct 2010 01:03:10 +0000 luchin91 3943@http://www.maangchi.com/talk/ <p>Oh yes, that aspartamus chemical present in diet sugar and drinks, very nocive and cancerogonous would have just ruined a healthy meal that kimchi is. Growing bacteria in kimchi needs to be fed by sugar so that good bacteria can grow in kimchi and improve the fermentation process. </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3916 Wed, 13 Oct 2010 23:25:30 +0000 gnard 3916@http://www.maangchi.com/talk/ <p>Thank you for your help and suggestions, I appreciate it! :) </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3914 Wed, 13 Oct 2010 23:12:28 +0000 georgia 3914@http://www.maangchi.com/talk/ <p>"I didn't have any sea salt or sugar on hand so I used iodized table salt and splenda. "</p> <p>Splenda is a nasty toxic poison. Check out the link below to educate yourself about this nasty chemical!</p> <p><a href="http://www.youtube.com/watch?v=UYh5bkwyuRs" rel="nofollow">http://www.youtube.com/watch?v=UYh5bkwyuRs</a> </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3909 Tue, 12 Oct 2010 16:28:39 +0000 sirdanilot 3909@http://www.maangchi.com/talk/ <p>I just took two sweet and ripe pears and blended them. I didn't use porridge.</p> <p>The kimchi is kinda watery but that is just my fault and not the pear juices fault I think... </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3908 Tue, 12 Oct 2010 09:31:13 +0000 kumaxx 3908@http://www.maangchi.com/talk/ <p>pear juice... sounds interesting... how did it turn out?</p> <p>depends on the sugarcontent of the juice and on the amount of kimch you are making. a couple of tablespoons wouldnt be enough i reckon.<br /> your kimchi will ferment to a certain degree, but it will be kinda bland. it wont get sour and i think it will rot since fermentation is also preservation.</p> <p>you could add sugar it. will help of course the fermentation process, but i think it will also sweeten your kimchi. </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3906 Tue, 12 Oct 2010 09:05:15 +0000 sirdanilot 3906@http://www.maangchi.com/talk/ <p>I always make kimchi with iodized salt, no problem.</p> <p>The sugar replacement does seem problematic... how about trying to add sugar? I have no idea...</p> <p>Come to think of it: I made my kimchi with Pear juice, but without sugar. Will it ferment because of the natural sugar in pear juice or do I need to add some sugar to it? </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3903 Mon, 11 Oct 2010 20:58:44 +0000 kumaxx 3903@http://www.maangchi.com/talk/ <p>splenda doesn't ferment. or specifically, it ferments but it will taste really bad. salt is not that important, sugar is.<br /> no way saving it... </p> http://www.maangchi.com/talk/topic/did-i-ruin-my-kimchi#post-3902 Mon, 11 Oct 2010 20:35:10 +0000 gnard 3902@http://www.maangchi.com/talk/ <p>Hello guys!</p> <p>last night I made a big batch of kimchi using Maangchi's delicious recipe. I didn't have any sea salt or sugar on hand so I used iodized table salt and splenda. Everything looked great and tasted wonderful, so I thought I was all good.</p> <p>Now I read that un-iodized salt(aka sea salt, kosher salt) and sugar are neccessary components for the fermentation process! Is my kimchi ruined? Is there anything I can do?</p> <p>I realize that it will be okay for a week or so in my fridge, regardless of whether or not it will ferment properly, so at least I can eat some of it.</p> <p>Has anyone else made this mistake? Is there any way I can save it?? </p>