Homemade Kimchi
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- This topic has 9 replies, 4 voices, and was last updated 6 years ago by carmelala.
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- February 22, 2018 at 11:58 am #76918UnbuckleParticipant
Hello guys, Im new here!
I will just introduce myself here a bit, Im Luca 19 years old, from Austria and Im a big fan of asian cooking in general (not just korean).Two days ago Ive tried myself at Kimchi for the first time (using this recipe https://www.koreanbapsang.com/2012/01/baechu-kimchi-napa-cabbage-kimchi.html).
As I never really ate Kimchi and Ive never tried to make it myself I dont know how it should smell and taste like. I read that you can let it ferment at room temperature for about 2 – 7 days. Its been 2 days now and its really interesting watching it develop. Altough I dont know if its developping the right way.
I let it ferment in a big glas jar, I can see little bubbles building up inside and a lot of extra liquid from the cabbage comes out. Is this good? Or bad? What are your timings with your own kimchi?So hyped for this Kimchi <3
- February 22, 2018 at 3:26 pm #76919sanneParticipant
That’s perfect! Ready to eat!
Now press it down that the cabbage is fully submerged and put it in the refrigerator.Bye, Sanne (Munich).
- February 23, 2018 at 10:00 am #76928UnbuckleParticipant
Perfect, I have some questions tho. How do I eat kimchi. I made it with whole cabbage pieces. Do I take a whole piece oit and cut it in pieces?
Also I think its too spicy when I tried tasting the paste .. - February 23, 2018 at 10:23 am #76929sanneParticipant
Yes, cut it up into bite-sized pieces.
If you believe it’s too spicy on its own – eat it with rice, fry it with meat, use it in soup, make pancakes with it,…
Congrats anyways – it took me some time back then until my kimchi turned out as good as yours! Wow! You’re a natural!Bye, Sanne.
- February 24, 2018 at 6:43 am #76954UnbuckleParticipant
Haha sanne, I dont think Im a Natural, but Thanks for the compliment! I just cook alot. Altough this is the first time I tried fermenting anything.
My only fear is/was that it will turn bad when I am not able to get out all the airpockets but I read some articles about it and they said it isnt any problem at all…
- March 8, 2018 at 5:00 pm #77066ec91Participant
Hey guys,
I made my own batch of kimchi for the first time on Sunday evening (4th March) and placed it in a mason jar. On Monday evening I was worried it wasn’t packed in enough so I opened the jar and pressed it down further.
I’ve since left it in my kitchen with a cloth over it but it doesn’t look like it’s produced much liquid or bubbles (how obvious are the bubbles!?). It’s been about 5 degrees celsius where I live and we don’t have the heating on very often so the kitchen is probably below room temperature.
Have I done something wrong? Should I have not opened it again on Monday evening? Or is it just being slow because it’s cold in my flat?
Any thoughts/suggestions are much appreciated, thanks!
- March 8, 2018 at 5:49 pm #77069ec91Participant
Thanks for replying!
Do I need to press it down again at all? And is there any concern with opening the lid throughout the process? (E.g. to let the gases out?)
- March 26, 2018 at 8:59 am #77249carmelalaParticipant
Hi! I’m 20 years old and I’m from the Philippines. It’s my first time to make kimchi and i just placed it in a plastic container and had it refrigerated. my mom doesn’t like food to be placed outside the refrigerator because there’s lots of ants around :( so i had a taste of the kimchi and it’s quite salty. Also there’s no sour taste in it. It’s just salty and spicy. Though, it’s only been an hour. Is this normal? Or do i have to do something? Please help me :( Thank you!
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