The Brine

This topic has 5 replies, 1 voice, and was last updated 4 years ago by KyawZinHttun.

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- September 17, 2019 at 1:52 pm #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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- September 21, 2019 at 8:56 am #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.
  - September 21, 2019 at 12:33 pm #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
- November 15, 2019 at 1:10 pm #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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- December 5, 2019 at 8:45 am #84544
  BarbBD@Bellsouth.net
  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
- April 25, 2020 at 2:20 pm #88548
  KyawZinHttun
  Participant
  I try to make kimchi and it comes out water like that a few hours later. What should I do now. What should I avoid or careful when I do it next time?
  Please help me 😣
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