Kimchi paste is watery
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- This topic has 8 replies, 5 voices, and was last updated 2 years, 9 months ago by
sanne.
- AuthorPosts
- April 15, 2020 at 8:57 pm #88208
Tama chan
ParticipantHi, this is my second time making kimchi, the first time I made it I had too much paste so I froze it. When I went to use my remaining paste I added more vegetables for freshness but they soaked up all my paste and when I went to put it on my cabbage it was thin and watery. Will it still turn out ok?
- April 25, 2020 at 1:06 pm #88545
KyawZinHttun
Participant - April 25, 2020 at 2:48 pm #88550
Nayko
ParticipantHi there,
“Will it still turn out ok?”
well, i’m not sure but I would say no.
This is just my opinion, i’m not an expert but kimchi is a living food. The freshness of the ingredients dies and then, a new life form appears from this progressive alteration.
With a frozen kimchi paste you initiate the process with elements that have been neutralized by the extreme coldness.
I think your kimchi paste became too thin not because of the new vegetables but because of the frozen ones that have been altered and so, degrade quickly.
When I have too much kimchi paste, I salt an other vegetable and use it instead of frozzing it.
It’s 10 days between your post and my answer, time must have give you the accurate answer. Good or bad.
So, is it fermenting now?
How has it turned out? - April 27, 2020 at 3:52 am #88576
sanne
ParticipantThe vegetables have to be submerged all the time!
- April 27, 2020 at 3:55 am #88577
sanne
ParticipantMul kimchi (kimchi in liquid) works, so I don’t see a problem there – but you should keep it in a cool place from the beginning or asap because else, it will get too sour pretty fast.
And keep the vegetables submerged.
- April 27, 2020 at 4:01 am #88578
sanne
ParticipantNo.
Heat kills the relevant micro organisms, freezing only sends them into hibernation.
E.g.: You can freeze sour dough without any problems, the yeast and the lactic acid bacteria survive.
Lactic acid bacteria (not the yeast!) are what you need in your kimchi.
- April 27, 2020 at 7:47 am #88582
ihatebob
ParticipantI don’t sure you need lactic acid bacteria
- April 27, 2020 at 8:00 am #88585
sanne
ParticipantYes you do.
Just enter “kimchi lactic acid bacteria” into your search engine and view the results.
- April 28, 2020 at 8:36 pm #88584
sanne
ParticipantYes you do.
Just enter “kimchi lactic acid bakteria” into your search engine.
https://www.ncbi.nlm.nih.gov/pubmed/24456350
https://www.sciencedirect.com/topics/food-science/kimchi
and so on.
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