Talk:

General discussion

“Did I ruin my kimchi?”

  • 8 posts
  • started 1 year ago by gnard
  1. gnard Portland, OR My profile page
    • Aggie
    • 4 posts
    • joined October 11, 2010

    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??

    • Posted 1 year ago
  2. kumaxx berlin germany My profile page
    • Yorizzang
    • 87 posts
    • joined December 18, 2008

    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...

    • Posted 1 year ago
  3. sirdanilot Terneuzen, The Netherlands My profile page
    • Yorizzang
    • 41 posts
    • joined October 8, 2009

    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?

    • Posted 1 year ago
  4. kumaxx berlin germany My profile page
    • Yorizzang
    • 87 posts
    • joined December 18, 2008

    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.

    • Posted 1 year ago
  5. sirdanilot Terneuzen, The Netherlands My profile page
    • Yorizzang
    • 41 posts
    • joined October 8, 2009

    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...

    • Posted 1 year ago
  6. georgia Toronto My profile page
    • Yorizzang
    • 69 posts
    • joined October 7, 2009

    "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!

    • Posted 1 year ago
  7. gnard Portland, OR My profile page
    • Aggie
    • 4 posts
    • joined October 11, 2010

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

    • Posted 1 year ago
  8. luchin91 Quito, Ecuador My profile page
    • Aggie
    • 3 posts
    • joined October 18, 2010

    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.

    • Posted 1 year ago

RSS feed for this topic

Reply

You must log in to post.