get Kimchi sour without losing the crunch
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Home › Forums › Korean food discussion › get Kimchi sour without losing the crunch
Hi everybody,
I have been successfully making Kimchi (mostly from Napa cabbage) which I have left for ages to become nice and sour! But after one day or so, the Kimchi was nice, but not really sour though! I have had Kimchi in Korean restaurants that seemed to be self made, really fresh and still crunchy, but yet sour and tangy! How do they achieve that? Especially for cucumber Kimchi, as my cucumbers get soggy very quickly once they get salted!
Thanks and keep up the flavourfull cooking!
L
Perhaps they ferment the stuffing first so it becomes good and sour, and then use it to stuff fresh cucumbers.
Also, if you’re not doing this presently, you should — make sure you cut off the flower end of the cucumber. It has an enzyme that causes the cucumber to become soft during the fermentation process.
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