Too much garlic in my mak – kimchi!
- This topic has 1 reply, 2 voices, and was last updated 7 years, 10 months ago by
.
Viewing 1 reply thread
Viewing 1 reply thread
- You must be logged in to reply to this topic.
Home › Forums › Korean food discussion › Too much garlic in my mak – kimchi!
EvilGrin.
Hhk5I made easy kimchi from maangchi 3 days back and I ended up putting too much garlic in it. I’v been fermenting it on my countertop partially sealed and partially unsealed through the day. It has finally got some bubbles coming to the surface today but the garlicky smell is still there.
PLEASE HELP! I made this kimchi after planning for so long. And I a so disappointed I ended up putting so much garlic. What should I do??
EvilGrinThe garlic will mellow a little with age. You could always ferment some cabbage without any other additions except maybe some pepper flakes then mix it with the kimchi.
Salt and weep some cabbage per recipe.
Rinse and squeeze out access brine.
Mix in some pepper flakes (optional)
Pack the salted cabbage in a jar.
Set it on the counter for a few days till it ferments.
This is called sauerkraut if you leave out the pepper flakes. :D
Mix the sauerkraut with your kimchi and refrigerate for a week before eating. Add some bottled water if needed.
Copyright © 2024 Maangchi LLC.
All rights reserved.
About your privacy.