fixing too spicy kimchi

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This topic contains 6 replies, has 4 voices, and was last updated by  Eagleclaww 5 months, 1 week ago.

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  • #50841

    jennwyo
    Member

    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?

    #55583

    Maangchi
    Participant

    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.

    #55584

    jennwyo
    Member

    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!

    #55585

    Maangchi
    Participant

    yay! awesome! Kimchi in a cheese quesadilla, umm~

    #55586

    jelly_bear
    Member

    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.

    #55587

    Eagleclaww
    Participant

    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.

    Happy eating.

    #55588

    Eagleclaww
    Participant

    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.

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