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More photos of kimchi
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Tongbaechu-kimchi
photo by Wesley
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Nayko’s Homemade Kimchi
photo by Nayko
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Traditional Napa Cabbage Kimchi
photo by Mantharie
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My first batch of Kimchi
photo by Steven VanAernem
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Kimchi made from India!
photo by Thea
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Kimchi
photo by gaja
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Yum yum yum kimchi!
photo by Anfisa
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Tongbaechu-kimchi (Napa Cabbage Kimchi)
photo by Sasja
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Traditional kimchi
photo by baejinhae
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Starting them young!
photo by LadyWolfe
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Yummy kimichi
photo by Momochaha
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My Mak-kimchi
photo by Nandaka
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Homemade Kimchi
photo by Pandora8
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Kimchi
photo by Kristalik
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Kimchi 2nd Go
photo by CasualChefCait
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First time Kimchi
photo by Leaf T
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3 types of kimchi
photo by Myeonmyeon
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Our first batch of homemade kimchi!
photo by foodclubloniponi
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Turkish style kimchi
photo by doredo
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Kimchi!
photo by takahirok
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Maangchi’s Kimchi Recipe
photo by Azianjewl
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Traditional Kimchi (Tongbaechu-Kimchi)
photo by bratz_973
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Kimchi chicken and stir fried scaps.
photo by magicfriend714
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Tongbaechu-kimchi
photo by Cactinino
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Kimchi!
photo by CharlieDebons
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Pogi Kimchi 포기김치
photo by Pogi
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My fresh kimchi
photo by Maangchi
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Tongbaechu kimchi
photo by harligurl808
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Kimchi
photo by Mika010
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traditiona kimchi!
photo by Raya
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Easy Kimchi
photo by Mommy95
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Mak-kimchi
photo by Fatcat
Hi Lynn. Yeah the juice was a surprise but I suppose the cabbages were fresh. I rinsed the salt out 3-4 times but I guess it still keeps on extracting the moisture. I noticed yesterday after 10 days the lid was bulging a tiny bit so thanks for the tip about the lid. I posted in the comments of the recipe as I didn’t think this photo was approved. Patience is required with kimchi.
This looks so perfect! You should consider yourself lucky to have all that juice. It is what we all strive for. It could be that you bought nice, juicy vegetables, and now you will have lots of juice to make other dishes. I love sistema containers too. You can leave one hinge unsnapped to give the fermentation gas a way to escape.