Question about Using Old Kimchi Filling to Make Fresh Kimchi
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- This topic has 2 replies, 1 voice, and was last updated 3 years, 5 months ago by Franciscataria24.
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- March 16, 2017 at 9:30 pm #71833freshfekkaiParticipant
I learned to make kimchi using Maangchi’s recipes and it’s been a hit with my fiance, so I’ve started making a lot of it at once. The last time I made it (5 months ago), I had leftover Kimchi filling because I ran out of cabbage. I decided to save this filling in the refrigerator for the next time I make kimchi.
Today, I tried sniffing and tasting the kimchi filling from 5 months ago. It smells and tastes fine, but it is clearly fermented and sour. If I use this to make new kimchi with fresh cabbage, will it work? Or does the filling need to be fresh so that it can ferment at the same time as the fresh cabbage?
Any input would be greatly appreciated. I really don’t want to throw away this 5-month old kimchi filling!
- March 26, 2017 at 10:44 am #71935MaangchiKeymaster
By “kimchi filling” you mean kimchi paste? You should have frozen the leftover kimchi paste if you wanted to use it for next batch.
Your 5 month old kimchi paste in the fridge was well fermented in the fridge! You made kimchi paste kimchi! : )You can eat it alone as a side dish or experiment by adding it to your dishes. But it’s not a good idea to mix old kimchi with freshly made new kimchi.
Kimchi tastes different at each stage from fresh kimchi to aged kimchi. If you mix fresh kimchi with fermented sour paste, the taste won’t be right. - October 20, 2020 at 1:03 am #91454Franciscataria24Participant
What if I put more seasoning to my kimchi? Because I love sweet
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