Odd Smell and Taste, First Ever Batch

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    • #60208
      KimchiFoMe
      Participant

      Hello, everyone

      I love Kimchi so making my first batch last week was so much fun! Everything was great until I had a downfall. After 5-days of fermentation, the Kimchi had an odd smell and taste, it tasted like plastic. I made sure to use a mason jar and a BPA-free plastic lid with an airlock. The Kimchi had no contact with any of the plastics so I really don’t know where the taste and smell was coming from. I also noticed that it didn’t taste sour (which I like) like the many other Kimchi I’ve had. I don’t know what I did wrong so any input will be greatly appreciated, thank you!

      Here’s a list of the ingredients:
      1 Organic Green Cabbage
      1 Organic Green Apple
      1 Organic Green Onion
      1 Organic Bell Pepper
      1 Whole head of Organic Garlic
      3 Organic Carrots
      Not sure the exact amount but Organic Ginger
      ½ cup of Sea Salt
      ¼ cup of Organic Cayenne pepper powder

      Fermentation:
      I left it fermenting for about 5-days with about 75F-85F in a dark place

    • #60242
      shoplivart
      Participant

      Hi!

      Congrats on making your first batch! Sorry that it’s not turning out the way you hoped it would be. I’ve used the Mother-in-Law’s Signature Kimchi recipe that ferments for 2 days and then you stick it in the refrigerator. Do you remember what kind of airlock you used? I just use old jars and leave the lid on loosely so the gases can release easily during the first 2 days.

      I think that with 5 days that it’ll make the kimchi sour (the way the you wanted it originally). Not sure what where the plastic taste is coming from, but you probably should toss it out. They only time I’ve had issues with something going wrong with the kimchi, is if I didn’t sterilize the jars and the tools very well.

      Hope this helps!

      Cathy

      • #60323
        KimchiFoMe
        Participant

        Thank you so much! I used a 2-piece airlock, made sure to use spring water for the airlock as well.

        I really don’t know where that taste is from, I did however stop having that Kimchi and planning on making a new one. However, I’m trying to figure out with the problem was so I won’t or avoid running into it again.

        What’s the best way to sterilize a jar?

    • #60332
      veeta
      Participant

      I am not sure what went wrong, but I have made Linda Ziedrich’s recipe several times and always had perfect results.
      I wonder if the bell pepper could have caused an off taste? Alternatively, maybe the right “bugs” just did not take hold.
      You jar can be boiled to sterilize it, and I don’t bother with an airlock, I just put a zip lock bag in the mouth of the jar and fill ti with leftover brine to weigh it down.

    • #60333
      shoplivart
      Participant

      Hey KimchiFoMe

      I’m sure your 2-piece airlock works just fine. I also use my E-Jen to ferment as well, because I love the feature that lets me push down the vegetables so they stay under the brine for the whole fermentation process. I’m going to be putting up a post on my blog at the end of April, so if you’re still having problems.

      The best way to sterilize glass is either using the boiling method where you place the glass and whatever instruments you’re going to use and put in a pot of boiling water for 2 minutes and then let air dry. Dry all the items completely and then you’re ready to go.

      You can also just stick all of your glassware in the oven at 200 degrees fahrenheit for 10 minutes and then let cool.

      If you have plastic pieces. Wash well with soap and water, and let dry completely or dry with a clean towel/paper towel.

      Sterilization techniques are really important when fermenting (and canning preserves or making jam)

    • #60386
      KimchiFoMe
      Participant

      veeta:
      I also thought it might of been the peppers. I’m going to give it a try tomorrow without the peppers and let’s see what happens. Thank you for your input.

      shoplivart:
      Is it important to sink it in its brine? I’ve heard it’s only necessary when you do not add sugar to your Kimchi. As well, thank you!

    • #60469
      JohnnyG29
      Participant

      Kimchifome. Can you tell me About your procedure? At first glance I’m seeing that you’ve got a lot of “non kimchi ingredients”. Also I’d like to know more about how you used the salt. Thanks.

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