Making Kimchi using apple vinegar
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- This topic has 2 replies, 1 voice, and was last updated 4 years, 2 months ago by Meere22.
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- August 12, 2016 at 2:50 am #69284lavender1188Participant
Is it ok to make kimchi using rice vinegar and sesame oil as ingredient? a friend teach me making kimchi using these ingredient, she watched the tutorial from tv but i couldn’t find any kimchi recipe using them.the step of cleaning the napa cabbage is same but the ingredient for mixing are chili pepper ,sugar,rice vinegar and sesame oil.thank you
- December 11, 2016 at 2:28 pm #70499ShinnamParticipant
No, vinegar and sesame oil will not work. Kimche needs to ferment, which means growing the benificial bacteria that gives it a wonderful taste. Just like making wine, or yogurt it is a specific bacteria that needs the right “foods” and environment. Vinegar has a different type of bacteria, acetic acid bacteria, that makes it sour. Cabbage uses lactic acid bacteria, to become kimche or sauerkraut. It is similar to making wine, if you get the wrong bacteria, acetic acid bacteria, then the wine tastes awful. It’s the same with Kimche.
Don’t use sesame oil in kimche before fermentation. The kimche bacteria can use it, they don’t have the enzyme to digest oils, and is likely to feed the wrong kind, maybe harmful, bacteria.
I hope this helps. - December 31, 2019 at 8:48 am #84847Meere22Participant
My friend gave me a box of kimchi. But I want it to be more sour… so is it okay to add some vinegar and salt to it?
Thanks
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