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New Kimchi Mom, here.

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    • February 15, 2015 at 3:13 am #59284
      Midnight
      Participant

      I made kimchi last night, and it was actually pretty fun. I made about the same amount that Maangchi makes in her Tongbaechukimchi, four heads. About 10 pounds, I believe it was.

      It was amazing, and I found out that I really like daikon radish. I wish I could find the Korean radish, but the daikon seems like a pretty good substitute to me.

      Some questions I have is this:

      It’s been about 24 hours now(give or take an hour or two), and it’s not too garlicky smelling, and there isn’t too much juice. Is this normal for the first 24 hours?

      And, when do I put it in the fridge? Once the smell becomes strong and then mellows out? Or just after two or three days. Or when I can actually get all the kimchi under the juice?

      I’m really nervous, but I’m really excited at the same time. Why are we always worried and excited at the same time? lol. I’ve tasted some carrots and radish, oh and some green onions, and it’s tasting pretty good.

      Oh, I don’t really recall if there were bubbles or not, so I’m not sure if fermentation has started(or at least to a visible stage). Since I don’t recall, I don’t think there was any, lol.

      Any tips and advice for me? Or heck, I love a good laugh, any funny stories about your first time making kimchi?

      I’m a believer in learning from other people’s mistakes, not just my own, so anything helps!

    • February 16, 2015 at 3:01 pm #59414
      Lynnjamin
      Participant

      Congratulations! Welcome to the thrilling world of Kimchi mommyhood! We are all a bit like helicopter parents when that first batch goes onto the counter to ferment. You are not alone! Two things I like to keep in mind are 1)It’s almost impossible to prevent this stuff from fermenting and 2) It’s going to be delicious no matter what happens. One giveaway that fermentation is well under way is a ring of tiny bubbles around the top edge of the fluid. If the shape of your fermentation container is such that your vegetables are sitting above the fluid, try smushing them down after a day or two. Funny story? I remember the first time I made cucumber kimchi in the heat of summer. I went to sleep and in the morning found the lid of the jar blown off and the jar sitting in a puddle of red kimchi juice. Proudest moment ever!

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