Maangchi's Korean food and cooking forum » Tag: ferment

Maangchi's Korean food and cooking forum » Tag: ferment - Recent Posts http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 07:12:31 +0000 stanford on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-6685 Mon, 07 Jan 2013 22:30:34 +0000 stanford 6685@http://www.maangchi.com/talk/ Also Stee - how cold is your house? I think you want to try to ferment it at about 24 degrees if possible. Jeeyon on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-6674 Fri, 04 Jan 2013 23:16:55 +0000 Jeeyon 6674@http://www.maangchi.com/talk/ Your oven that is turned off is the warmest place in the house? Why not just put it on the kitchen counter at room temp? That way you can monitor the progress more easily. You should see bubbles at some point. Stee on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-6667 Thu, 03 Jan 2013 05:22:38 +0000 Stee 6667@http://www.maangchi.com/talk/ Ummm....i made kimchi a week ago and its not fermenting.......i placed it in the oven which was off but still the warmest in the house...then i moved it to the fridge.....when i tasted it i tasted a bit bitter....idk what happened......help! subak on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-6445 Tue, 18 Sep 2012 02:54:41 +0000 subak 6445@http://www.maangchi.com/talk/ I heard if you use tap water that has chlorine in it, that could prevent fermentation. Make sure you use non-chlorinated or filtered water. The other thing to solve temperature problems is get a dehydrator machine - I was thinking of getting one to make yogurt from raw milk. me on "******ALCOHOL DDEOK DESSERT****" http://www.maangchi.com/talk/topic/alcohol-ddeok-dessert#post-5852 Sun, 15 Jan 2012 01:24:44 +0000 me 5852@http://www.maangchi.com/talk/ :'( I miss this so much, it woul be AWESOME if you could make this. It has a tangy taste that no other dessert has~ Thank you~:) Mochidaifukutan on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-4693 Thu, 24 Feb 2011 19:24:39 +0000 Mochidaifukutan 4693@http://www.maangchi.com/talk/ hey. just made kimchi today i tasted it just now. I think I added too much of fish salt, it's so salty right now! can i wash it? what should i do? Maangchi on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-4412 Fri, 07 Jan 2011 03:29:59 +0000 Maangchi 4412@http://www.maangchi.com/talk/ no problem. Bland kimchi can be fixed easily by adding more salt! Take your kimchi out from your fridge and add more salt and mix it well. Let it sit outside the fridge for a couple of days until it ferments. Then keep it in the fridge. Kellooe on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-4411 Fri, 07 Jan 2011 02:44:49 +0000 Kellooe 4411@http://www.maangchi.com/talk/ Hi Maangchi, I made kimchi on 3 Jan 2011, and I immediately placed it in the fridge. The problem is, it will NOT ferment and my husband says it's too bland and cabbage is raw! Any advice on how to salvage the kimchi? Thanks lots in advance! Maangchi on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-4371 Thu, 30 Dec 2010 19:56:36 +0000 Maangchi 4371@http://www.maangchi.com/talk/ yes, take it out from the fridge now and wait until it ferments. No problemo! : ) ularking on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-4370 Thu, 30 Dec 2010 15:51:33 +0000 ularking 4370@http://www.maangchi.com/talk/ hi there, I have made my kimchi and immediately put in the refrigerator. Then only i realize i need to put it out temperature room for 24 hours for fermentation. So now do i need to take it out from the fridge and left with room temperature? Is it gonna spoil my kmchi? samyoowell on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-2349 Sat, 30 Jan 2010 03:24:06 +0000 samyoowell 2349@http://www.maangchi.com/talk/ my family never puts sugar in our kimchi and it turns out awesome. i personally don't like sugar in kimchi. the salting process is super important. make you sure you do it long enough. also, if your cabbage is over grown then it tends to be THICK, so the salting part should be longer. makes sure that you really pack your kimchi tight in the jar that you're doing it in. i remember making it with my grandma and i would literally use all my strenght to push as much kimchi in a container as possible. sirdanilot on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-2334 Wed, 27 Jan 2010 13:35:24 +0000 sirdanilot 2334@http://www.maangchi.com/talk/ Uh, your kimchi paste is brown...? Are you sure you put in sugar? Does it still taste good? Is it like really thick? Did you mince onions and garlic very very finely in the blender, or coarser with your knife? (personally I prefer it coarser, it seems like it speeds up fermentation, although there may be other factors in that). I once made kimchi (well, kaktugi) and just put it in the fridge, it didn't ferment until like more than a week after. If it's really cold where you live and you do not have the heating on constantly, then perhaps temperature might drop to refrigerator levels in your house...? joolseyc09 on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-2325 Tue, 26 Jan 2010 17:53:46 +0000 joolseyc09 2325@http://www.maangchi.com/talk/ thanks for the input kumaxx! now that you mention it, it might be a temperature issue -- i live in boston and it is smack in the middle of winter here! i'll move it somewhere toastier and see what happens. my korean mama is from the south (jeonju), so plenty of gochugaru! and i've heard one too many horror stories about bitter-salty kimchi, so i might even have over-rinse/drained the cabbage! kumaxx on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-2324 Tue, 26 Jan 2010 17:12:26 +0000 kumaxx 2324@http://www.maangchi.com/talk/ doenst matter which kind of flour you use. I use wheat flour myself. salting and watering the cabbage is not a exact science but something only learned after years of making kimchi. you need sugar to ferment something. i think the sugar in the flour is to complex to start fermenting right away. you could accelerate it by keeping it a bit warmer, although room temperature should be enough to at least start the fermentation. you could jump start it by adding a certain kind of bacteria. I think it's "Leuconostoc mesenteroides", but I could be wrong, I only had basic chem. (If someone has knowledge about kimchi-chem...) but I think it would be easier to start over... you put sugar in the kimchi-paste? enough gochugaru? drained the cabbage good enough? joolseyc09 on "Kimchi won't ferment!" http://www.maangchi.com/talk/topic/kimchi-wont-ferment#post-2322 Tue, 26 Jan 2010 15:07:26 +0000 joolseyc09 2322@http://www.maangchi.com/talk/ Greetings to all kimchi aficionados! I made kimchi last week, and it has been sitting in on my kitchen floor for three days. The problem is, it will NOT ferment! Any advice on how to kickstart the process? Some factors that might have messed up my batch: 1) I might have been too vigorous about rinsing out the salt from the kimchi. It's a touch bland 2) I used regular wheat flour and not rice flour 3) The kimchi brine (?) in the kimchi containers are not red and opaque-red, but kind of translucent-brown. Thanks lots in advance!