Kimchi questions

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    • #93476

      First let me thank for you for great teaching. You are awesome cook and teacher.

      I made some kimchi and use mason jars (mostly 1 qt size but some 1 pint and even a 1 gallon). My apt is air conditioned and at 73 all the time. Is this good temperature for kimchi or would it be better if it were a little warmer like 75?

      How long can kimchi remain out of refrigerator?

      How often should I loosen the covers of the jars to let air out and do I close it tight after letting out the air?

      What do I do if there isn’t enough liquid to cover the vegetable in the bottle?

      If I want the kimchi to be more spicy can I add hot pepper or cayenne after it has fermented?

      Thank you

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