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“kimchi and fermentation”

  • 3 posts
  • started 2 years ago by oguri
  1. oguri My profile page
    • Aggie
    • 2 posts
    • joined August 13, 2010

    Hi,

    I made Kimchi and left it in the room temperature (i.e., not in the fridge) for 2 days... and i think it has gone bad instead of fermented (It smelt bad and when i tried to taste it, it just tasted like food gone bad and I couldn't even eat it). What do I have to do to make it fermented and not gone bad... what are the things to prevent kimchi going bad? (I heard it can never gone bad...but not very sure). Please help.

    Thanks.

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

    I think, you have to use more salt or salt the cabbage longer. salt prevents cabbage from going bad.
    although humidity and temperature is also big factor if you leave it in the open.

    good luck with your next batch and remember... kimchi making takes 10 minutes to learn (or how long is maangchis video on kimchi?) but a life long to master.

    • Posted 2 years ago
  3. oguri My profile page
    • Aggie
    • 2 posts
    • joined August 13, 2010

    Thanks. I will do that next time.

    • Posted 2 years ago

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