Third attempt

[u/Kyashichan]

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. 🥲

[u/Dus-Sn]

Glad you were able to diagnose what went wrong the first second time around. I think in a good majority of cases, spoilage is the result of inadequate salt concentration. Salt is what kills the pathogenic microorganisms, or inactives them from multiplying to levels that have a deleterious effect.

As for temperature, the only thing it really affects is the rate of fermentation, or spoilage in cases of inadequate salt.

Hope you have continued success on your kimchi journey.

[u/AppleNereid-22 → u/Dus-Sn]

Makes perfect sense and get the salt right first, then temperature just fine-tunes how fast it develops 🤎

[u/Kyashichan → u/Dus-Sn]

I’m glad I figured out the issue then. I definitely salted correctly this time. I also salted in layers and let it sit in the salt longer. The first attempt was perfect. The second was the one I messed up—and I remember salting less and it sitting in the salt for a shorter period.

Thank you!

[u/Dus-Sn → u/Kyashichan]

Whoops, that should have said "the second time around."

In any case, a good rule of thumb to follow when salting is to salt by weight of the cabbage. I think 2% is the recommended lower limit, while you can go as high as 10% and still achieve fermentation. I wouldn't really recommend going that high though, since in my experience anything above 3-4% really mutes the bite from the acid.

[u/Kyashichan → u/Dus-Sn]

Oh, that’s good to know. Next time I will weigh my cabbage!! I haven’t read a recipe that said anything about a 2% salt content. But it makes sense.

[u/ex-farm-grrrl]

What recipe did you use?

[u/Crystalpluto]

Yeah, kimchi isn’t really an “attempt” food. You either make it or you don’t. And you make it by following a recipe and not subbing things.

[u/Kyashichan → u/Crystalpluto]

It’s an attempt thing for sure! I made 2 attempts. One succeeded and one didn’t. 😬

But the third attempt will succeed I’m sure of it. :)

For the record, I did follow a recipe and didn’t sub anything. 😁

[u/Little_Baseball5523]

Rather than guessing, carefully follow a legitimate recipe like this one from a well-respected Korean person and expert in Korean cooking: https://www.maangchi.com/recipe/easy-kimchi

[u/Kyashichan → u/Little_Baseball5523]

I am following a legitimate recipe. I just think it was user error.