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?

kimchi

Best Answer

You should use patience. The sour taste comes from lactic and acetic acid (more lactic than acetic) produced by the fermentation process. Kimchi is essentially "spicy sauerkraut" and both get their acidity from bacteria which are naturally present on the vegetables, aided (over other bacteria) by the right amount of salt (typically 2% by weight or slightly less), and lack of air.

The lack of air part means you should not be opening the jar to check on it for at least 6 weeks or so (and hopes that you are using a proper jar that keeps the air out with a water seal or the like.) A plain canning jar with the lid correctly tightened but not overtightened can work, but you should keep it in the dark. The bacteria eat sugars present in the vegetables and produce the acids.

Ideal temperature is a subject of debate - for speed, 70F or even 75 (which is dangerously close to too warm in my opinion) (can cut your time down to 3 weeks), for quality (but there is debate) at lower speed, 60-65 F for 6-8 weeks or more.

Per someone's mother in law from Korea, bury the jar in the garden in early winter and dig it up in spring (not one I've tried.)

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What can you use instead of rice wine?

Rice wine is ideal for both cooking and drinking. The most popular varieties include huangjiu, mirin, and sake. If you've run out or are looking for an alternative, try swapping for equal amounts of dry sherry, white wine, dry vermouth, or white grape juice.

How do you make homemade rice wine?

directions

Wash and rinse rice and black raisins and keep it aside.

Take a clean big ceramic jar or a glass jar. ...

Next add in yeast and lemon juice and mix well.

Cover the jar with its lid.

Everyday stir it well for 2 minutes in morning and evening.

Do it for the next eighteen days.

Is it okay to add vinegar in kimchi?

\u2013 Vinegar is optional in making kimchi, but it really helps kimchi ferment faster and more easily. \u2013 For better fermentation of kimchi, you should use 0.5 to 1 tbsp. Gochujang chili paste (since it is quite spicy, the amount of chili flakes should be decreased).

Is rice wine the same as rice vinegar?

Rice wine has a sweet, mild flavour and is usually lower in alcohol content. On the other hand, rice vinegar has a sweet, acidic taste similar to those of other types of vinegar like apple cider vinegar. Also, unlike rice wine, rice vinegar is usually only used in small quantities.

The real Korean delicacy is kim chi. The secret lies in the rice flour.

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