http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sat, 18 May 2013 14:42:31 +0000 http://www.maangchi.com/talk/topic/kimchi-and-fermentation#post-3561 Sun, 15 Aug 2010 00:55:00 +0000 oguri 3561@http://www.maangchi.com/talk/ <p>Thanks. I will do that next time. </p> http://www.maangchi.com/talk/topic/kimchi-and-fermentation#post-3553 Fri, 13 Aug 2010 19:26:37 +0000 kumaxx 3553@http://www.maangchi.com/talk/ <p>I think, you have to use more salt or salt the cabbage longer. salt prevents cabbage from going bad.<br /> although humidity and temperature is also big factor if you leave it in the open.</p> <p>good luck with your next batch and remember... kimchi making takes 10 minutes to learn (or how long is maangchis video on kimchi?) but a life long to master. </p> http://www.maangchi.com/talk/topic/kimchi-and-fermentation#post-3546 Fri, 13 Aug 2010 01:57:39 +0000 oguri 3546@http://www.maangchi.com/talk/ <p>Hi,</p> <p>I made Kimchi and left it in the room temperature (i.e., not in the fridge) for 2 days... and i think it has gone bad instead of fermented (It smelt bad and when i tried to taste it, it just tasted like food gone bad and I couldn't even eat it). What do I have to do to make it fermented and not gone bad... what are the things to prevent kimchi going bad? (I heard it can never gone bad...but not very sure). Please help. </p> <p>Thanks. </p>