Kimchi Confusion! @.@"

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This topic contains 2 replies, has 2 voices, and was last updated by  samyoowell 2 years, 6 months ago.

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  • #50479

    Junho
    Member

    Hello good people! I need HELP!! My family love kimchi especially kakktugi! Being the youngest son who only know how to make it, I am the kimchi supplier for the family now. I have made my first trial batch last 2 weeks and it taste great!! It was finished within a week! So im making another batch now, but a BIGGER one! The last batch seems a little salty at the end but it is acceptable, so i reduces the juice to be poured in the new batch. But now it is LACKING of saltyness or rather sweetness, how should i do? It had been fermented for 2 days now.. and im starting to panic because this batch is BIG! and it matters when my family only learn to eat it raw(right out of jar)!

    Can i do anything like adding more flavors now?? Will it eventually taste better in a longer time?? Can I add juice from the last batch to the new batch??

    And one more thing is that, does it really necessary to form bubbles on top of the jar? Because I DONT see any bubbles on top but i know it does ferment from the sour smell it has.

    #55231

    samyoowell
    Member

    The thing with Kimchi is you have some really good batches, you have some mediocre batches and sometimes you have bad batches. Even if you use the same exact ingredeints, same amounts, mixed it the same identical way it’ll always be different.

    You just have to go with it.

    Sometimes Kimchi will taste horrible for 2-3 weeks and then all of a sudden it’ll taste good. Somtimes it’ll taste good in the first week and then taste bad the second week. It’s just one of those things that comes with the territory of fermentation.

    Whenever my grandmother or mother made bad batches of kimchi they would just set it aside, sorta ‘forget it’ and then when the time came make stew, or pancakes or bokkeum or

    #55232

    samyoowell
    Member

    The thing with Kimchi is you have some really good batches, you have some mediocre batches and sometimes you have bad batches. Even if you use the same exact ingredeints, same amounts, mixed it the same identical way it’ll always be different.

    You just have to go with it.

    Sometimes Kimchi will taste horrible for 2-3 weeks and then all of a sudden it’ll taste good. Somtimes it’ll taste good in the first week and then taste bad the second week. It’s just one of those things that comes with the territory of fermentation.

    Whenever my grandmother or mother made bad batches of kimchi they would just set it aside, sorta ‘forget it’ and then when the time came make stew, or pancakes or bokkeum or mixed noodles.

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