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kimchi and fermentation

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    • August 13, 2010 at 1:57 am #49665
      oguri
      Member

      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.

    • August 13, 2010 at 7:26 pm #54009
      kumaxx
      Member

      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.

    • August 15, 2010 at 12:55 am #54010
      oguri
      Member

      Thanks. I will do that next time.

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