Salting process of kimchi making & kimchi gone bad?

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This topic contains 2 replies, has 2 voices, and was last updated by  Shian 2 years, 2 months ago.

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  • #50646

    Shian
    Member

    Hey guys, just want to check, whether the salting process is to force water out of the cabbage? I’m afraid I did not force out enough water out of the stem and it taste abit weird now (I fermented it overnight) but the leaves are alright. Anyway to determine if the pot of kimchi is still edible? :(

    #55462

    Salting does two things it helps to pull the moisture out of the vegetables and makes them crisper. It also makes the surface a bad place for the growth of Leuconostoc mesenteroides. This allows Lactobacillus plantarum to dominate the surface. Lactobacillus plantarum produces lactic acid which lowers the PH. The lower PH is what pickles the vegetables and prevents them from spoiling.

    If you left it out over night now would be a good time to put it into the refrigerator. Use this batch within a few days. If you do not like the steams cut that part out of your kimchi throw them away and just keep the leaves.

    On the next batch be sure to salt your steams real good.

    #55463

    Shian
    Member

    Hi poweplantop, thanks for explaining! :) I had bad experience of overly salty kimchi so this time round I went pretty easy on the salt. I put it in the fridge immediately in hope to store it longer since it may not be salted enough. I did add a small spoonful of salt inside ytd as my bf commented its not salty enough.. So far the kimchi still taste good but I do wonder does adding salt after making the kimchi helps in any ways for my case (where stem may not be salted enough) hope you can enlighten me on this! TIA!

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