fizzy kimchi
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- This topic has 4 replies, 4 voices, and was last updated 3 years, 12 months ago by Anonymous.
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- October 16, 2019 at 12:56 pm #83976NaykoParticipant
For the first time i put raw oysters in my kimchi and the cabbage went fizzy… It really surprised me when I tasted it 4 days after making it (2 days at room temperature + 2 days in the fridge).
This batch of kimchi is now 1 month old, there is no mold or nothing like that, it smells good (well actually it “stinks” but isn’t it what we want ?? :), and it’s still fizzy (not the brine, the cabbage).
I could read some topics in the forum saying that a fizzy kimchi is a kimchi that turned bad…
But I eat it raw or in a stew and i don’t get sick and I find it delicious…
I’m 99% sure that it’s still good because I do not get sick after eating some but does any of you ever experienced this fizzy effect in his kimchi or am I so healthy that I can eat spoiled food ? :)) - October 17, 2019 at 7:17 am #83980MaangchiKeymaster
Nayko,
It didn’t spoil. If you add more salt, the cabbage will stay firm and crispy. - October 17, 2019 at 9:44 am #83982NaykoParticipant
Ok ! good to know !
I added more gochugaru thinking that it could help the preservation of oysters but didn’t put more salt than usually.
Next time if I add oysters again to my kimchi, more salt.
Thank you very much for this tip Maangchi ! - February 1, 2020 at 1:58 pm #85220negautrunksParticipant
My kimchi always seems to go through a fizzy phase for a couple of weeks!
- April 28, 2020 at 8:48 pm #88421AnonymousInactive
I really like fizzy kimchi but mine never turns out that way…what can I do to make it fizzy?
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