Did I ruin my kimchi?

Home Forums Korean food discussion Did I ruin my kimchi?

Viewing 7 reply threads
  • Author
    Posts
    • #49772
      gnard
      Participant

      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??

    • #54201
      kumaxx
      Member

      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…

    • #54202
      sirdanilot
      Member

      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?

    • #54203
      kumaxx
      Member

      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.

    • #54204
      sirdanilot
      Member

      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…

    • #54205
      georgia
      Participant

      “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!

      http://www.youtube.com/watch?v=UYh5bkwyuRs

    • #54206
      gnard
      Participant

      Thank you for your help and suggestions, I appreciate it! :)

    • #54207
      luchin91
      Member

      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.

Viewing 7 reply threads
  • You must be logged in to reply to this topic.