Korean cooking forum topics:
I made three batches of Kimchi from this recipe (http://www.maangchi.com/recipe/napa-cabbage-kimchi#comment-37690) and it turned out fine. But On the fourth batch it turned out slimy and gross. The cabbages where still crunchy but it has a slimy coating. I can’t seem to figure out what happened. What is the cause of this? What are the key steps insuring that this doesn’t happen and are there any tips no improve the chances in making a successful batch. Thanks again
p.s. I read somewhere that adding a bit of vinegar helps. Is this true?
Byron, don’t add vinegar but I think you need to add salt to your kimchi.
I think you didn’t brine it long enough.
I added a lot more salt and used a teaspoon of vinegar. The results were fantastic. thanks for the tip
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