Did I ruin my kimchi?
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- This topic has 7 replies, 5 voices, and was last updated 13 years, 5 months ago by luchin91.
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- October 11, 2010 at 8:35 pm #49772gnardParticipant
Hello guys!
last night I made a big batch of kimchi using Maangchi’s delicious recipe. I didn’t have any sea salt or sugar on hand so I used iodized table salt and splenda. Everything looked great and tasted wonderful, so I thought I was all good.
Now I read that un-iodized salt(aka sea salt, kosher salt) and sugar are neccessary components for the fermentation process! Is my kimchi ruined? Is there anything I can do?
I realize that it will be okay for a week or so in my fridge, regardless of whether or not it will ferment properly, so at least I can eat some of it.
Has anyone else made this mistake? Is there any way I can save it??
- October 11, 2010 at 8:58 pm #54201kumaxxMember
splenda doesn’t ferment. or specifically, it ferments but it will taste really bad. salt is not that important, sugar is.
no way saving it…
- October 12, 2010 at 9:05 am #54202sirdanilotMember
I always make kimchi with iodized salt, no problem.
The sugar replacement does seem problematic… how about trying to add sugar? I have no idea…
Come to think of it: I made my kimchi with Pear juice, but without sugar. Will it ferment because of the natural sugar in pear juice or do I need to add some sugar to it?
- October 12, 2010 at 9:31 am #54203kumaxxMember
pear juice… sounds interesting… how did it turn out?
depends on the sugarcontent of the juice and on the amount of kimch you are making. a couple of tablespoons wouldnt be enough i reckon.
your kimchi will ferment to a certain degree, but it will be kinda bland. it wont get sour and i think it will rot since fermentation is also preservation.
you could add sugar it. will help of course the fermentation process, but i think it will also sweeten your kimchi.
- October 12, 2010 at 4:28 pm #54204sirdanilotMember
I just took two sweet and ripe pears and blended them. I didn’t use porridge.
The kimchi is kinda watery but that is just my fault and not the pear juices fault I think…
- October 13, 2010 at 11:12 pm #54205georgiaParticipant
“I didn’t have any sea salt or sugar on hand so I used iodized table salt and splenda. “
Splenda is a nasty toxic poison. Check out the link below to educate yourself about this nasty chemical!
- October 13, 2010 at 11:25 pm #54206gnardParticipant
Thank you for your help and suggestions, I appreciate it! :)
- October 19, 2010 at 1:03 am #54207luchin91Member
Oh yes, that aspartamus chemical present in diet sugar and drinks, very nocive and cancerogonous would have just ruined a healthy meal that kimchi is. Growing bacteria in kimchi needs to be fed by sugar so that good bacteria can grow in kimchi and improve the fermentation process.
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