Korean cooking forum topics:
So I’ve been making my own kimchi for awhile…and while it tastes great, there isn’t much juice produced. (Even when it gets old and fizzy.) I put it in the fridge after making it because we don’t eat it that quickly. Am I doing something wrong? Or keep doing what I’m doing if it tastes great? (That is, if it ain’t broke, don’t fix it?)
Don’t worry about it. It sounds like your kimchi was well made. Maybe you don’t have much water because the cabbage has thin leaves? But anyway, it sounds like it’s going well. Good kimchi doesn’t have a lot of juice.
OK, thanks! Seems like store-bought always has a ton of juice.
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