General discussion

“Kimchi fermentation”

  • 33 posts
  • started 5 years ago by Allantgy
  1. Akarashi, there are indeed kimchis that are submerged in water - I think they are called "water kimchis," for example Dong Chi Mi and Baek Kimchi. Both are delicious and Maangchi has recipes for them. I love them, particularly because the broth they produce. Here you go:

  2. I may be wrong, but in my opinion, cold-fermented kimchi cannot be beat by room-temperature fermented kimchi. I think it has to do with the type of culture that grows in different temperatures. Room-temperature kimchi has always had a weird cheese-like flavor I dislike. Fermenting in a fridge will take more than a week but worth it in my opinion.

  3. Yesterday i tried to make the traditional kimchi you posted in your blog and i eat right away yesterday! Although not sour yet but still nice. Then i store them in some plastic container in the refrigerator. However today i went to see them, the kimchi containers are full of water inside, which yesterday dont have. Is that normal? Or any step i did wrong?

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