Kimchi paste is watery

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    • #88208
      Tama chan

      Hi, 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?

    • #88545

      I’m also having same issue

    • #88550

      Hi 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?

    • #88576

      The vegetables have to be submerged all the time!

    • #88577

      Mul 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.

    • #88578


      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.

    • #88582

      I don’t sure you need lactic acid bacteria

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