Korean cooking forum topics
I made mak kimchi and I was planning to do a half recipe, but somehow was not thinking when I made the sauce and used the full amount of red pepper. I didn’t really realize until after I had it in the fridge for a couple weeks. I usually like my kimchi on the sour/tangy side so I hadn’t tried it earlier. Is it possible to add more vegetables now or should I count this batch as a loss?
Hi, I know how you feel! I’m sorry to say that you shouldn’t add more vegetables because it’s already been fermented. If the kimchi was made yesterday, it would have worked.
But you still can eat it. Don’t throw it away. If the kimchi paste is too thick, you can rinse it off as you eat it – don’t rinse the whole box. Or, just fish out pieces of cabbage and eat those.
So I rinsed off some of my extra spicy kimchi and put it in a cheese quesadilla. It had soaked up enough spiciness to be really good. I am so glad that I can still use it!
yay! awesome! Kimchi in a cheese quesadilla, umm~
I made kimchi that was unbearably hot ( it was a brownish powder chilli, the only one i could find at the time.) but i put the whole lot in the fridge and made a batch of white (chilli free kimchi). I did lightly rise the hot kimchi then i mixed the two together (i kept a small pot of the the white kimchi) after a few days the spicyness evened out over the rest of the kimchi. Mission accomplished.
For my next batch i’ve brought the right chilli flakes from a Korean shop.
I’m a hot head, and ordered not only the red pepper used for kimchi, but also ordered 90,000 H.U. (heat units) Cayenne Pepper. (made from Carolina Cayenne peppers F.Y.I) which are 4x hotter than other varieties of Cayenne peppers.
That being said, I’m being half serious when I suggest this: If you think something is too hot… go and find the hottest eating you can find. For example, Wingstop (restaurant) has Atomic Wings.
Guaranteed after eating an order of those, sweating it out for 20 minutes while you eat something so hot your mouth feels like it’s eating molten lava.. you’ll permanently be able to withstand much hotter foods. -That being said, I didn’t say you could tolerate eating Atomic Wings too often. Its not the hottest wings out there, but they’re still way up on the Scoville heat scale. Buffalo Wings or whatever the restaurante is called.. has something comparable too.
I just got out of work. I have a story for ya..
One time (before I became a pepper head), I made chili that was too spicy. So I asked my aunt how to tame it a bit.. she suggested adding X amount of tomato juice to it.. so I did.
Lets just say it no longer tasted like chili.. it tasted like I dumped some hamburger in tomato juice then served it. There was no heat, no flavor, it tamed it all right. ROFL.
Bless her heart, she was a good lady, but passed away a few years ago.
Hi Maangchi, I would like my kimchi to be much less spicy and more of sour taste. How much less red pepper should I add ?
I use 1/3 to 1/4 of the amount of pepper flakes Maangchi uses in my kimchi. As far as sour goes, i find that that comes with aging in the refrigerator after fermenting. it should be more sour after a few weeks in the fridge.
When making yangbaechu kimchi i use about the same amount as she uses which is 1/3cup for 2lbs of green cabbage.
If you look at her recipes they call for about 2 cups per 6lbs of nappa or 2.5 cups per 10lbs of cut nappa.
How much you use will depend a great deal on the the pepper flakes you buy. The Assi brand i normally get works very well for these amounts because they are fairly mild. The Wang brand she uses is also pretty mild.
Try your kimchi again after 2 weeks in the fridge. I like mine older and more sour but i use mine a lot for stew. The older the better for stew.
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