Korean cooking forum topics:
I made the easy Kimchi on Sunday July 14th, 2012. It is very spicy and my two Korean Students love it. But they both say it should be darker red in color. How do I make it darker red without adding more spice (chili powder)?
By the way it is very tasty and has boiled out of the jar. I will put in the fridge for two weeks?
Looks like mine!
I wouldn’t worry too much about the colour if the flavour is right.
I think it is good! Colors differs by the style of kimchi people prefer. Northern Kimchi is generally a bit pale and tastes simple & delicate, while Southern Kimchi looks more intense in color and intense in flavor (more saltier, more spicy pepper, and packed with more umami I shall say. cause they generally put a lot of fish sauce and seafood in it ).
If you like it, I think it is good enough.
Ask your Korean Students where they are from and ask them to find you a proper recipe from where they come from.
You can also try finding a milder red pepper powder. Some brands sell varying levels of spiciness. Also, spiciness varies from brand to brand. Perhaps you can use a larger amount of a milder one to get a “redder” color with out additional heat.
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