Kimchi turned mushy after a few days
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Home › Forums › Korean food discussion › Kimchi turned mushy after a few days
So I made a big batch of kimchi the way I usually make it, but this time I used one of those kimchi buckets that have the multiple snaps on the lid. I usually use glass jars to store them in the refrigerator after I’ve had it ferment to my liking. But this time, I stored it in the giant kimchi container (fermented in the same container).
Well, half of the kimchi in the container turned mushy after a few days. Is it because of the kimchi container I used to store it in is maybe not allowing enough ventilation? Or did I mess something up in my process? Has this happened to anyone else?
Thanks in advance!
Nothing wrong with the container but I think your kimchi needed more salt. When your kimchi is too bland, it happens.
more salt, if you don’t have enough salt, it will have water filling inside the container and make kimchi to turn mushy
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