Kimchi success!

Home Forums Korean food discussion Kimchi success!

Viewing 7 reply threads
  • Author
    Posts
    • #63438
      meimeilieb
      Participant

      I grew up watching my mother make kimchi and only started making it myself in Jan.

      I’ve had people express serious interest in buying it from me.

      Between my experience with my mother, and Maangchi’s videos, I’m feeling pretty dang amazing at my kimchi skills!

    • #63457
      Bay_shada
      Participant

      Hi guys..can kimchi last long if i do not store it in refrigator?

      • #63458
        meimeilieb
        Participant

        It last years outside of the fridge, Koreans used to store it in jars buried in the ground.

        It’ll just get sour much faster. If it’s not in the fridge, keep it in a cool place and out of direct sunlight.

      • #63459
        Bay_shada
        Participant

        i see..thank you so much..gonna start my kimchi project soon ^^

    • #63470
      EvilGrin
      Participant

      I made a extremely simplified kimchi the other day just for hotdogs and sausages. Its just a typical sauerkraut recipe with some Korean pepper flakes.

      One half green cabbage cut thin and 2 TBS of mild pepper flakes added after rinsing the salted cabbage. Let it ferment for 5-7 days in a cool area or until it smells good and sour.

      Its wonderful on hotdogs and very mild.

    • #63477
      Bay_shada
      Participant

      wow..its sound delicious..i guess its need to keep in fridge..is it??

    • #63484
      EvilGrin
      Participant

      I always refrigerate mine when it smells sour. Nappa only takes a couple days. Other cabbage seems to take longer but 5-7 days is usually plenty of time unless it cold. My basement gets pretty cold during the winter.

      Fermented green cabbage also has a smell that goes away when it ready for the fridge. Its hard to describe.

    • #63485
      Lynnjamin
      Participant

      There is a great documentary on Youtube about kimchi traditions called the Culinary Art of Kimchi, Arirang Special episode 207. It helped me understand this notion of “Koreans used to store it in jars buried in the ground” a little better. Based on what I saw in that documentary, the burying is a very specialized operation, with the right kind of enormous earthenware jars, the right time of year (cold!) and a lot of knowlege handed down from generations before. If I had access to all those conditions, I may consider trying it myself. But since I don’t, that kimchi goes right into the fridge after a day or two on the counter.

    • #63492
      EvilGrin
      Participant

      But since I don’t, that kimchi goes right into the fridge after a day or two on the counter.

      That is normally how i do it too. My nappa kimchi is always ready for the fridge within 3 days. It will continue to ferment more slowly once in the fridge too. I think it starts tasting its best after 10days to 2 weeks in the fridge.

      Green cabbage however can take longer to get that nice sour smell first. Depends a lot on how warm it is and how it is cut. When making common sauerkraut ive let it ferment as long as 2 weeks before it goes in the fridge. I prefer the least amount of time needed though. I like the texture better when its fermented as cold as possible.

    • #63558
      EvilGrin
      Participant

      There are 6 parts to the Culinary Art of Kimchi

      Arirang Special – M60Ep207C01 through M60Ep207C06. Start here https://youtu.be/UQhazfSJvEw

      My green cabbage “kraut” with Korean pepper flakes was a huge hit at our BBQ last weekend. I never told anyone its a very simplified version of kimchi. Thousand Island dressing goes fantastic with the kimchi dogs. Similar to a semi spicy version of a Ruben sandwich.

      A also made a batch of green cabbage sliced thin but i used a emergency kimchi paste. Fermentation was much faster. I used the other half of the same cabbage. I like the thin cut for stir fired noodles.

Viewing 7 reply threads
  • You must be logged in to reply to this topic.