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 c
So I made kimchi for the first time a couple of days ago, and most of the recipes that I looked at were fairly similar. In this regard, all of them mentioned so
I'm making my first batch of homemade Kimchi today using a recipe from Jamie Oliver. As I also have a mature sourdough starter in the fridge, I'm thinking about
I want to try the recipe but could not get radish.
My kimchi (still in the fermenting crock) tastes very vinegary. Is it still good to jar & refrigerate? I’ve made it a number of times throughout t
I live in a rural area of Canada, asian markets aren't a thing around here. Since there isn't much good kimchi around, I decided to try myself ! I went to a la
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?
I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment lon
I have been fermenting this kimchi for a month now and it has grown this white things above. I've stored it in in my refridgerator and I only opened it now. Is
I made Kimchi and put it into glass jars, based on this recipe: https://www.feastingathome.com/how-to-make-kimchi/ I made it in 2 batches: 1 batch I accidenta
For non-fermented foods, I feel like it's obvious that they shouldn't be consumed if they're causing the package they're stored in to expand, even if they're st
Since my personal experimentation with fermentation tends to result in biological hazards and minor explosions, I tends to buy my fermented foods. I recently di
I'm making Kimchi for the first time and I have two questions about air bubble removal. First, all the recipes I've seen say to press the Kimchi down to remove
I've made Kimchi using this recipe (german link, but I think it should be a pretty standard recipe). I let it ferment for a week at room temperature and everyth
I bought a jar of Surasang “Kimchi Base” assuming that I could use it to make kimchi. The directions on the bottle, however, seem to indicate using