Problem with my Kimchi Fridge

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    • #71745
      jabright
      Participant

      Hi, I got a kimchi fridge from my family for Christmas, but my first batch did not ferment, and then turned sour and inedible after about a month and a half. I notice that in most recipes people put kimchi in an onggi or large jar that makes it easy to cover the cabbage with liquid, but my kimchi fridge came with long, short rectangular boxes, and that makes getting liquid above the cabbages difficult. What kind of liquid can I add to the kimchi to cover it and protect it from air? Also, is the “7-day fermentation” mode on my kimchi fridge worth using, or should I still let sit for a few days at room temp, then put it in the kimchi fridge using “long-term storage” mode? The model is Klasse, if that makes a difference. One last question – After soaking and salting the kimchi, the recipe here says to wash off the salt – I think maybe I washed off too much? My kimchi was not very salty in the end and almost all other kimchi I’ve eaten has been very salty in comparison. Thanks for your time! If there’s anything else special to know about using a kimchi fridge, please let me know – there is not much info about them in English!

    • #71760

      This is interesting. I didn’t even know kimchi fridges existed…

    • #71813
      EvilGrin
      Participant

      Yes they do and they are very expensive.

    • #84923
      LadyDee
      Participant

      This is extra late. To get enough liquid you can rinse out the bowl that had the kimchi paste with some water and then pour it on top of the kimchi after it is in the storage container. U can also add a little more salted shrimp or fish sauce in ur kimchi paste if u want it saltier

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