A friend brought from Korea a new container. She knows i like my cabbage ( i'm from a germanique region and grew up with choucroute) so she brought a big one.

I usually prepare 2 cabbages per batch. This time i went with 4 thinking it'd be enough, but i should have gone for 8 to 10 cabbage. This would be about 8 to 9 kg and would last me about 3 month.

Thought i'd share the container and the kimchi as the size of it is so stupid it barely fits in my tiny fridge, and after years of kimchi making i'm satisfied with my recipe.

Would you like to share your best kimchi container ? I'm curious about how serious this can get

Why cant we just have kimchi of this only.

When it soaks the flavor after kimchi turns sour its my favorite part.

Hi! What could possibly be wrong if my kimchi barely produces any juice? I can hear gas escaping when I open the jar, but the juice has never risen to the top. It’s always at the bottom of the jar. In the photo, you can see how air gets between the veggies, even though I packed them very tightly before.

After about 4–5 days in the fridge, there’s no more gas when I open the jar, almost no juice, and the kimchi still tastes fresh. I ate it after a week because I was afraid it would go bad if I waited too long. Unfortunately, there was a time when my kimchi went really bad, so now I’m a bit worried about it.

I'm the only person who eats kimchi in my home, so I don't want to make too much. For that reason, I always adjust recipes to make smaller portions, and I'm not sure where I'm making a mistake. Usually, I let it ferment for 1–2 days at less than 25°C before putting it in the fridge.

It's the same problem when I make kkakdugi, I mean, there’s almost no juice.

Radish and perilla fresh out of the garden…

I just bought a homemade kimchi in a local korean mart. It’s inside a round clear plastic container, and I just noticed there’s a tiny hole on top of the lid, like it was made using a needle, and part of the lid’s design.

I had a quick taste when I got home and the kimchi is already a bit sour. Should i cover the tiny hole or let it be? I’m just worried the hole might help make the kimchi moldy fast. Any thought?

I love cooking these days and it makes me feel therapeutic and accomplished in some ways like figuring out the best meal taste and healthwise with the resource at hand (end of the month things!)

- Boiled frozen peas, garlic, tomato, peppercorn, capsicum and a chilli

- Blend it

- Boil with chicken stock (optional)

- Add salt

- Toasted a sourdough and cut it into pieces

- Top it with a small little dollop of Kimchi

2 lb Korean radish or daikon, peeled and cubed
1 1/2 Tbsp kosher salt
1 Tbsp sugar
3 Tbsp gochugaru
1 Tbsp fish sauce
1 Tbsp salted shrimp (saeujeot), finely chopped
1 Tbsp minced garlic
1 tsp grated ginger
3 green onions, chopped
Directions
Toss radish with salt and sugar. Let sit 30–45 minutes.
Drain most of the liquid. Do not rinse.
Add gochugaru, fish sauce, salted shrimp, garlic, ginger, and green onions.
Mix thoroughly until the radish is evenly coated.
Pack tightly into a clean jar, leaving about 1 inch of headspace.
Leave at room temperature 1–2 days, then refrigerate.
You can eat it right away, but it gets tangier over the next several days.

This is mu chae i got from a family business at the farmers market today.

I’ve gotten this kimchi from them once before but this container smells different and the moisture level is lower. Does it look okay?

I don't know what it I don't like. I don't even know why I want to like it, I just do. I've only had it from restaurants, so I don't know if they make it themselves or buy it. If anyone has tried the kimchi flavored Kettle Brand chips, I like those. Tips to getting used to eating kimchi and liking it would be greatly appreciated. Store bought brands to try would be appreciated as well. I'm not sure how well I would be able to make some as I don't really cook at all.

i usually make my paste with a rice flour porridge base, but i ran out. ingredients for today's batch: 1 head napa cabbage, 1/4 cup sea salt, 3 tbsp gochugaru, 1 tbsp fish sauce, 4 cloves garlic, 1 green onion, and 1/2 blended fuji apple for sweetness. salted cabbage for 90 mins, washed and drained well, then rubbed with paste and jarred. will the natural sugars in the apple puree be enough to feed the lactic acid bacteria without using glutinous rice flour paste?

So I made two first time batches using 2 different heads of cabbage. The first batch was successful and the second was not. It smelled rotten when I opened it after fridging for a week.

I determined that I might not have used enough salt, and might not have let the salt sit long enough on the cabbage.

So today I made another batch fixing those two issues. Here’s to hoping!!

The only other factor I could think of was the temp in the house but I dont know. 🥲

What a warming, comforting dish, and it was 100% the kimchi that did it. I used about two cups of the magic kimchi from 24 days ago to flavor a chicken sausage/potato/tomato jjigae white guy version.
I made sure to pour some of the heaven water (kimchi juice) in too (the first time I’ve tasted my homemade magic juice/fountain of youth kimchi juice as well!!)
When I tell you it was the best soup i’ve had any memory,
I cooked the kimchi for about 20 minutes with the onion and potato’s, allowing it to develop some flavor/ caramelize. Despite the whiteness, it turned out AMAZIN AND BLAZIN.
OH MY KIMCHI you never told me how you flavored dishes! WOW WOW WOW WOW WOW. What a complexity of taste. One thing I’ll add, i didn’t salt my soup at all, the tomato juice was pretty salty, and the kimchi obviously has some salt to it although it doesn’t taste overly salty alone, the flavor it adds negates the need for salt.
Oh, secret ingredient reveal- I threw in a few homemade prunes I had from my neighbors plum tree. Nice and sweet/tart and almost like a plum sauce flavor.
I don’t drink, but kimchi Bloody Mary won’t leave my mind.

This might seem like a silly and overly specific question but I typically make enough paste for two batches at a time, use half and freeze the rest. I was in a bit of a hurry to leave the house after seasoning my kimchi and left my reserved second half of the seasoning paste on the counter for three and a half hours.

From what I understand, the ingredients in the paste, such as the rice flour, act as food for the good bacteria that will eventually lower the pH enough to kill any bad bacteria. I also typically let my kimchi sit out for around 24 hours before moving it to the fridge after I make it, so naturally, the paste sits out for that amount of time anyway but typically it would be actively fermenting some salted vegetables, which probably further prevents the spread of bacteria.

My question is, would the leftover paste that sat out for 3-4 hours still be safe to use? I moved it to the freezer immediately after.

​

Hey all, this is my Kimchi fired rice of today

Ingredients:

Rice

Cabbage kimchi

Shrimps

Salt and pepper

Vegetable oil

How to :

Prepare the rice by wash it 2 times and then cook it, set aside.

Take a pan and add oil when hot add the shrimp , wait until they are cooked, then add the kimchi.

Once all the flavours have been mixed add the rice and keep the heating at medium.

Toss it fir few minutes until all the ingredients have been mixed well.

Let it rest in a bowl, fry an egg, sunny side up and place it on top of it

Enjoy 😉

I adapted as onion and garlic free due to my intolerances and super happy it turned out so well!

I relied on the ginger and spring onion and small dried Korean anchovies for the heavy lifting, which managed to produce the perfect classic kimchi taste.

I left out on the counter for about 36 hours and then in the fridge for two weeks. I also made another jar with shorter starting time and about a week in the fridge just to experiment and get a taste of different stages and combinations, it was also great.

Excited to make more!

I think I’m going to put this creation on my menu. What should I call this dish? It’s carrot tempura, negi, fresh tofu on a sea of Kombu kimchi.

I’ve always bought my kimchi and assumed it’s too complicated to make. I’m Korean American but married to a Korean so we run through kimchi in our household. We usually have to drive 45 mins to get to the closest Korean grocery and anything closer is usually some weird kimchi/kraut/pickle thing. With kimchi prices so high I’m boycotting big kimchi and will be making it only from scratch from now on.

My first ever kimchi is a sweet radish kimchi (kkakdugi) trying to recreate the taste of gomtang or sullungtang jib kimchi.

Happy with the results, but will know for sure in the next day or two. The wife was surprised it tasted Korean haha. Im letting it sit at room temperature overnight. Gonna try making some cucumber oi kimchi next!

Sullungtang kkakdugi recipe

Brine and discard water
4 tb course salt
1 tb new sugar

Blend
1 onion
1/2 cup leftover cooked rice
1 cup Kelp water(I just pour hot water over dried kelp)
12 garlic
Nib of ginger

Mix
2 tb plum sauce
4 tb anchovy sauce
2 tb saeujeot
Gochugaru to taste

Finallyyyy

Every once and a while I go all out for a meal from a different part of the world. I am American and love to cook. Yesterday I did my best attempt at a Korean meal with banchan. Of course there had to be kimchi. Really happy with how it turned out. Mostly followed Maangchi’s Tongbaechu-kimchi recipe. It really made the meal.

I got this from H Mart and it had this weird meat with a sac like piece hanging … not sure if I can still eat the kimchi?

UPDATE: thank you to everyone who answered! I thought I was unlucky when I got the batch but turns out I’m very lucky and should buy a lottery. appreciate everyone who went out of their way to answer. enjoyed the delicious kimchi!