okaysellers

okaysellers's comments

"already did -- i guess my main question was, would adding more fish sauce have halted the process? i made a new batch though. i made this one with 25% more fish sauce and two extra tbsp of shrimp to make it extremely salty, then strained out the sour brine from two jars of the old kimchi (i didn't want to waste it and i wanted to get a head start on fermentation since it was so salty). this batch is perfect."
in Easy kimchi — Jul/16

"hi maangchi! thank you for the recipe! i've made it twice now but i'm having an issue, and i'd love some help troubleshooting it if you don't mind. i think the first time i made the kimchi, i accidentally doubled the amount of fish sauce, and this resulted in kimchi that has a very deep, umami flavor. it's not unpleasant but i like my kimchi a little more sour, SO i made kimchi jiggae and made a new batch of kimchi. so this time i used the regular amount of kimchi but i also forgot the tiny shrimp. my kimchi fermented super fast. i thought diluting it with new kimchi might slow it down, so i made a new batch of diakon kimchi and mixed it in. the sourness slowed down, BUT now most of my napa cabbage is soft while the diakon is crunchy and perfect. i've had to freeze most of it to make kimchi jiggae with later :\ am i right in thinking that the second batch became sour faster and got soft due to less salt in the recipe? maybe because i forgot the shrimp? is it okay to add more fish sauce to the jars at this point, or would that cause a problem?"
in Easy kimchi — Jul/16