Kimchi not very fermented, did not expand or get juicy
I just made some kimchi for the first time. Three heads of Napa cabbage. I put it in glass jars and left lots of room. It has been a day and and a half at room temp. and I still don't think it has expanded very much. It has a little liquid but it is just covering the cabbage and it is not bubbling.
I used all fresh ingredients except the garlic. The garlic was from a jar. It was the minced kind. I pureed an onion and ginger in a blender and added the garlic with those at the same time.
Do you think the preservatives in the store-bought minced garlic could have stopped the fermentation? It was only about three tablespoons of the garlic in a three head of cabbage batch.
Best Answer
Patience. Unless the weather is quite warm, a week is a more typical minimum fermentation time; three weeks if you use a refrigerator method.
Pictures about "Kimchi not very fermented, did not expand or get juicy"
What happens if kimchi doesnt ferment?
If it seems like your kimchi isn't fermenting and it tastes bland, it might be due to the lack of salt. In this case, you can add more salt to the kimchi, and it should start fermenting in no time.Why is my kimchi not watery?
Not Enough Salt Your kimchi can turn out watery if you didn't add enough salt to enable the dehydration process. If there isn't enough salt, water will remain in the vegetables, making your kimchi watery and mushy.Should kimchi ferment airtight?
In fact, factory-produced kimchi in Korea is kept at a constant 4 degrees celsius - the temperature of your fridge. A mason jar is ideal, though any airtight container should do.Can you add more liquid to kimchi?
I let it ferment on the counter for 4 days, pressing down on the kimchi with a clean spoon once per day. By day 2-3ish, the veggies had released more liquid to have everything sufficiently covered in brine. I just gave a taste after another 4 days in the fridge, and it tastes great. Perfectly funky and really juicy.My FAVORITE KIMCHI Recipe -- A Small Batch DIY | FERMENTED
More answers regarding kimchi not very fermented, did not expand or get juicy
Answer 2
I figured out the problem myself. I used iodized salt. I was suppose to use sea salt or kosher. The fermentation prosess was inhibited by the iodine. I missed this tip the first time but when I looked at more recipes, I found it was a common practice. It took an extra day to show any activity but it is now going strong. Next time I will use sea salt or kosher salt. Many recipes state that the flavor is better too. I'm just happy it still worked.
Answer 3
A day and a half is much too short for fermentation. It'll take 1-2 weeks and longer the better. It'll become sour when properly done.
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Tim Douglas, makafood, FOX, makafood