Kimchi gone wrong…
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- This topic has 4 replies, 4 voices, and was last updated 8 years, 4 months ago by
Oxide.
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- December 8, 2015 at 1:16 pm #65793
Vcoleman1983ParticipantSometimes when I make kimchi it has a metallic taste. What am I doing wrong??? Other than the metallic taste the other flavors are right.
- December 8, 2015 at 5:25 pm #65796EvilGrinParticipant
What kind of salt did you use?
Was an aluminum bowl or utensil used for preparation?
- December 10, 2015 at 1:39 pm #65812Vcoleman1983Participant
I used kosher salt. I used a metal knife to cut the cabbage and I also used a metal bowl to soak the cabbage. Do you think that is why???
- December 20, 2015 at 10:50 am #65881sanneParticipant
Hi Vcoleman1983,
I think the metal bowl is the culprit indeed. Use glass, stoneware, earthenware or food safe plastic.
Bye, Sanne.
- December 23, 2015 at 6:35 pm #65936OxideParticipant
I use a big stainless steel bowl for kimchi and a lot of other foods I ferment. I store the finished product in glass jars or food-safe plastic containers. I have been told and I have read that it is a no-no to use any kind of metal bowl because when bacteria comes in contact with metal it can be killed off. I thought about that … such a small area of the cabbage comes in contact with the metal. Me and my stainless steel bowl have never had a problem with fermentation.
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