The Brine

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This topic contains 4 replies, has 4 voices, and was last updated by  [email protected] 1 day, 23 hours ago.

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  • #83686

    Eire Rider
    Participant

    My Kimchi has been going for about 4 days. One day at room temperature, and the rest in the fridge. I have plenty of brine mixture over the kimchi.
    My question is when I decide it’s been going long enough, do I drain the brine mixture or just leave the veggies in the liquid to further ferment while I eat the Kimchi? Click image to see the entire pic.

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  • #83719

    Maangchi
    Keymaster

    This doesn’t look like the kimchi recipe from my website.
    Even though I can’t taste it, it looks good to me! I’m sure you made water kimchi that contains lots of water. Leave the veggies in the liquid. You should be able to eat it anytime no matter if it’s fermented or not.

    • #83724

      Eire Rider
      Participant

      No ma’am, it’s not from your site. I did not find your site until after I made this.
      I looked at lots of different sites and then put this together. It tastes good, except for the seaweed. I had some seaweed in my pantry, so I decided to throw it in the mix. The weed tastes good but it is really thick and chewy, and I should have cut it up in much smaller pieces.
      Thank You for your recommendation. I will leave as is apart from eating it.
      I will follow your recipe next batch!
      Thanks Again!
      Mark

  • #84327

    Tuffcherokee
    Participant

    I too have a lot of brine and was wondering the same thing. I have stored mine in an airtight container at room temp for 3 days. I’m planning on transferring to refrigerator later. But first I need to know should I cut the Kimchi before putting it in a jar in the fridge? When I made it I quartered the cabbage, salted, rinsed and rubbed between all the leaves the paste.

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  • #84544

    [email protected]
    Participant

    I tried to make Diced Radish Kimchi for the first time at our home in the mountains of North Carolina (elevation 4100 feet) in an earthenware crock. It didn’t seem to produce a lot of brine and the exposed kimchi quickly molded when in the fridge.
    Do you have any ideas on how to prevent the mold?
    Many thanks!
    Barb

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