A traditional Korean way of preserving vegetables by fermentation, or the result thereof, which is eaten as a side dish or used as an ingredient in many Korean dishes.
Questions tagged [kimchi]
36 questions
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votes
2 answers
Oversalted and too matured kimchi (like sauerkraut)?
I made kimchi more than a year and a half ago. Because I live in Europe, I know and I often eat sauerkraut (fermented sour cabbage). When I made the kimchi, I committed a big mistake. I added too much salt.
The final result was inevitably salty. So…
Zolf Tenebrae
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Recipes to calm down my kimchi
Last year, I made some kimchi that tournes out a tad bit too spicy and sour. My partner refuses to eat it and I cry when I try. But there is nothing wrong with it otherwise. Om reluctant to throw it out since I have another full glass jar of it,…
arvidj
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im doing kimchi but no rice wine available
I made kimchi at home.and I can't find that sour taste and smell as it ferments.maybe because rice wine is not available.can I use the regular vinegar or apple cider?
Heidi Pastores
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I left kimchi at room temperature for 7 hours. Can I still eat it?
I accidentally left Sunja's kimchi at room temperature for 7 hours. It started leaking. It's in the fridge now. Can I still eat it?
Amy
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