White Kimchi problems

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This topic contains 2 replies, has 3 voices, and was last updated by  Maangchi 3 years, 11 months ago.

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  • #50317

    Hi! I tried making white kimchi last weekend. Left it out for about 3 days then put it in the fridge. Ate some the day after I made it with bibimbap and it was really good. But after I put it in the fridge, it started turning brown on top. I had pressed down the kimchi to keep it all underneath the liquid, so I don’t know what the problem is. Every day the brown layer seems to go a little deeper. I plan on removing the brown kimchi today and trying what’s underneath that still looks good, but I’d like to know why it turned brown in the first place and how to keep it from happening again. I love white kimchi and would like to keep some made for when I don’t want the spiciness of regular kimchi.




    It was not fully marinated, so the cabbage oxidized. The marinade prevents the browning through salt and enzymes from the garlic, onions, and pepper. Next time, use more brine.



    Check out my white kimchi recipe. I just published the recipe last night! https://www.maangchi.com/recipe/baek-kimchi

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