Napa Cabbage Kimchi Too Sour

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    • #59968
      ultravista
      Participant

      I made your Napa Cabbage Kimchi a few weeks ago, following the recipe precisely. If anything, I used a little less sugar.

      It fermented in a stainless steel bowl for about 10 days at ambient temperature, approximately 70-72 F.

      While it was fermenting, the taste was very good, not too sour, and the cabbage was still a little firm.

      I must have fermented completely as it is now too sour. Not acidic like vinegar, but it is too sour. My wife and I agree – too sour.

      Was 10 days @ 70 F too long before refrigeration?

      Would adding sugar balance-out the sourness? What can I do to reclaim my Kimchi?

    • #59969
      sanne
      Participant

      Hi ultravista,

      “It fermented in a stainless steel bowl”

      First mistake. Never ever use metal with kimchi.

      “for about 10 days at ambient temperature, approximately 70-72 F.”

      Second mistake: far too long. 2-3 days would have been right. The temperature is ok!

      “While it was fermenting, the taste was very good, not too sour, and the cabbage was still a little firm.”

      After 2-3 days, I presume …

      “Was 10 days @ 70 F too long before refrigeration?”

      Yes…

      “Would adding sugar balance-out the sourness?”

      That’s not the “real deal”.
      If you want to use it right away in dishes using “shin” (very ripe but good) kimchi – yes, but the recipes usually use enough sugar anyway.

      “What can I do to reclaim my Kimchi?”

      Believe it or not – give it more time.
      Put it in a plastic, glass or earthenware container, keep it submerged and keep it cool. It will lose a lot of its sourness.

      Make a new batch now. You did ok in the beginning, I did far worse sometimes when I started making my own kimchi 14 years ago!

      Bye, Sanne.

    • #84688
      Raven0819
      Participant

      Hi…

      I’ve made mak kimchi i just fermented it only for 2 days and it is now too sour compared with the batch I made last week. I dont know what i did wrong but is there a remedy that i can do to reduce the sourness..
      Is making small batch and mix with it will be ok? I hope you reply asap. Thanks

    • #84628
      Amal_ina
      Participant

      Hi..I’m in a same situation with ultravista, but keep in refrigerator for bit long time now and still taste sour 😂..then I decided to make an egg kimchi jiggea..the thing is, I couldn’t make the taste right..it’s fishy and too sour..tried to add some southeast Asia spices like curry, cinnamun stick, star annise and so on to balance the taste but still couldn’t find it..help me, please 😭

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