Kimchi gone bad or…?
Home › Forums › Korean food discussion › Kimchi gone bad or…?
- This topic has 3 replies, 3 voices, and was last updated 7 years, 2 months ago by
John in Baton Rouge.
Viewing 3 reply threads
- AuthorPosts
- February 18, 2017 at 10:19 am #71496
sickbaParticipantHello,
New to forum but old lurker!! I finally made a good batch of kimchi following maangchi’s recipes for “easy kimchi”. All good and dandy but now, after 2 weeks in the fridge the kimchi tastes….acidic?
I don’ t know hot to describe it, but there’s like a carbonated aftertaste on each bite?! I wonder if that’s a sign of it having gone bad? but is this even possible? Or is this the “sour taste”? I can’t tell….The taste seems to be the same, but it’s just this aftertaste that bothers me. Any suggestions?If it helps, I noticed the same thing with my kkakdugi too…
- February 18, 2017 at 10:42 am #71499kvbearParticipant
When I make kimchi the same happens. The onset of slightly acidic and effervescent mouth feel is the result of the continued fermentation. If you want to reduce this onset, when you first prepare the kimchi, don’t leave it out of the refrigerator (to start the fermentation) for more than 24 hours AND after you put it in the refrigerator, make sure your temperature setting on the fridge is below 40 degrees F (I recommend 38 degrees F)- the colder the fridge, the slower the fermentation reaction (obviously you don’t want to freeze the kimchi either).
I hope that helps. - February 18, 2017 at 10:49 am #71501sickbaParticipant
Thanks! I actually keep on the stairs outside in the winter..temperature about 3-5 celsius. Thought it would be the same as fridge but oh well.
Serious question though, is that bad? I mean it’s still edible?
- February 18, 2017 at 1:59 pm #71503John in Baton RougeParticipant
Oh yes it’s still fine. It’s just fermented more.
- AuthorPosts
Viewing 3 reply threads
- You must be logged in to reply to this topic.