Easy to make Kimchi rescue?
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- This topic has 3 replies, 2 voices, and was last updated 8 years, 2 months ago by EvilGrin.
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- January 16, 2016 at 10:17 pm #66283ryuliteParticipant
hi… i had been doing your easy to make kimchi a few times in warmer weather of brisbane… and it ferments very quickly.. but this time round when i made it in china during its winter at around 2 degrees daily… it has been fermenting for 2 weeks but when i just tried it this morning.. it is only slightly sour, it has more fluid coming out of the vegetables… and the radish is so soft… how can I rescue my kimchi? could it be because it isnt salty enough? please help!!
- January 17, 2016 at 11:15 am #66289EvilGrinParticipant
I dont know about rescue but you can buy food grade lactic acid and lacto culture starters that help to speed up fermentations.
Too little salt will cause fermented veggies to become too soft. Try to find a warmer place to keep the kimchi for the first few days. Lacto fermentation slows down a great deal in the cold.
- January 18, 2016 at 12:21 am #66292ryuliteParticipant
can I add more salt now to make it crunchy as well as help with fermentation?
- January 18, 2016 at 6:28 pm #66296EvilGrinParticipant
Once it gets soft thats it. Salt isnt going to help that now. It may help it keep from getting any more soft as quickly.
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