Did I ruin my kimchi?

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This topic contains 7 replies, has 5 voices, and was last updated by  luchin91 4 years, 1 month ago.

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  • #49772

    gnard
    Participant

    Hello guys!

    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.

    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?

    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.

    Has anyone else made this mistake? Is there any way I can save it??

    #54201

    kumaxx
    Member

    splenda doesn’t ferment. or specifically, it ferments but it will taste really bad. salt is not that important, sugar is.

    no way saving it…

    #54202

    sirdanilot
    Member

    I always make kimchi with iodized salt, no problem.

    The sugar replacement does seem problematic… how about trying to add sugar? I have no idea…

    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?

    #54203

    kumaxx
    Member

    pear juice… sounds interesting… how did it turn out?

    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.

    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.

    you could add sugar it. will help of course the fermentation process, but i think it will also sweeten your kimchi.

    #54204

    sirdanilot
    Member

    I just took two sweet and ripe pears and blended them. I didn’t use porridge.

    The kimchi is kinda watery but that is just my fault and not the pear juices fault I think…

    #54205

    georgia
    Participant

    “I didn’t have any sea salt or sugar on hand so I used iodized table salt and splenda. “

    Splenda is a nasty toxic poison. Check out the link below to educate yourself about this nasty chemical!

    http://www.youtube.com/watch?v=UYh5bkwyuRs

    #54206

    gnard
    Participant

    Thank you for your help and suggestions, I appreciate it! :)

    #54207

    luchin91
    Member

    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.

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