Appetizing ba tignan? Please rate niyo HAHAHHAHAHAHAHAHA

I searched three times and two of those three, said it was not fermented and some people buy store bought kimchi and then leave it out for a day or so to ferment.

The label says it's naturally fermented. None of the ingredients scream it was pasteurized. It has become more sour in the fridge over time. Is this brand pasteurized? Or does it have live good gut bacteria? Thank you.

On a side note, I thought my miso was fermented, because I bought it in the refrigerated section. It does not say it is pasteurized, but one of it's ingredients is alcohol, and says to refrigerate after opening (and again, I bought it out of the refrigerated section) so...

I just wanna say I love kimchi so damn much.

My girlfriend makes some. My friend's mom makes some. Jongga's kimchi is also great. Somehow it's never enough, I always want MORE

Shoutout to kimchi frl, best food that ever was.

Planning to open her around Christmas time!

First time ever getting this brand (according to husband this was the only available one he could find). They leave air on top for “better fermentation” according to the label. But my concern are the black spots on the cabbage when I first opened it so it was exposed to air in the jar. Is it mold?

Homemade kimchi using Maangchi's recipe (RIP David 😭)

Got this one from Sam's club today. Probably the best store bought kimchi I've had so far

I have learnt from the mistakes from the first time, and it looks way better! Hopefully it ferments well!

Just curious 👀

Hi everyone, today I tried making kimchi for the first time. I’m not sure I followed all the steps correctly, though; I used gochujang instead of gochugaru (I couldn't find the latter), which made the paste much more liquid. Also, I’m not sure if the cabbage is sufficiently covered by the liquid—how can I fix this? How do I know if it’s safe to eat?

The photo was taken a couple of hours after putting it in the container.

I followed Maangchi’s recipe on youtube. But my kimchi tastes way too bitter and salty. Is there a way to fix this? Please help 😭 I don’t want all this food to go to waste 🥲

I made vegan kimchi and this is my second batch. The ingredients I used are- rice flour paste, a paste made from apple, ginger, garlic and onion, to give some umami I added light soy sauce. As I don't have access to gochugaru I roasted some regular dried red chillies and powdered them. I live in a hot and humid area so the fermentation took only 2 days and it tastes pretty sour. So I know now how a kimchi should taste, smell and look like. But my concern is this time my kimchi looks pretty dry and smells like fermented rice batter. Last time it was little watery and had bubbles in it. Is it safe to eat it or I should leave it be and observe it after few days.

I don't have any glutinous rice flour or glutinous rice. But i do have a lot of normal non glutinous rice. Can I use that as the starter paste?

I tried making kimchi for the first time and forgot to add soy sauce and now only am remembering..does it affect the taste?

There are days where I'd put kimchi on just about every dish, in a sensible fashion. I've often told myself "you can put kimchi on anything!" but I've never really put my money where my mouth is. Perhaps kimchi in a burger is something I do every now and then, but I've been wanting to get more adventurous and discover some new and bizarre flavors. To those of you who experiment with kimchi, what was the best or wildest thing you've had?

Edit: Grammar correction

Took me 2-3 weeks to go through the first jar lol for that big of a jar, that pretty fast imo ! Forgot how much I loved kimchi, saw at Costco and bought on a whim.

Now I’ll be restocking fairly regularly I guess lol

I just can't seem to get a handle on green cabbage kimchi. For the record, I've made numerous napa cabbage, radish, and turnip green kimchis without any issue. But regular green cabbage just seems to not work out for me, which is a shame, as it's one of my favorite veggies. My first batch I let sit out at room temp for 5 days. It smelled great at first, but it was extremely dry. The ph never really moved down, and by day 5 it turned grey and smelled like a diaper exploded. In the bin it went. I'm currently on batch number two. I split it into two containers (it was a humongous cabbage), and cut it smaller so that more surface area got in contact with the paste/brine. It sat out for 48 hours, then went in the fridge. That was 5 days ago. I'm used to seeing a ph drop around day 3, but so far both containers are sitting at ph 5.2 (apart from this morning, one of the sample readings I got from container B measured 4.93). Despite the smaller cut and more paste, they've been extremely dry from the start. I decided to experiment- I added 240ml of 2% sterilized salt solution to one container. Despite that, it's STILL fairly dry (though obviously a bit more free fluid), nothing like past kimchis I've made. Both are temped daily with a mean reading of 4.4C. There is quite a lot of differentiation between guidance from American university-affiliated kimchi guidance and guidance from Korean university and kimchi institutes. Mainly, American sites say to bin it after 7 days if it's not reached ph 4.6, whereas Korean sites allow up to 35 days to reach ph 4.6 if it's kept in cold conditions (like mine are). Where does everyone else sit with this? I don't want to wait 35 days for this to mature, but I'm nowhere near ready to give up yet.

I’m exploring making Korean food and have access to a mom and pop style Korean food bar / market that makes traditional kimchi. I understand that I should use aged / sour kimchi when cooking certain foods like kimchi jjigae, stir fries, etc.

Firstly, when I buy the kimchi freshly made, how long should I age it for cooking purposes. Secondly, it comes in a plastic container and no matter how I try to seal it, by a couple of weeks my fridge gets a heavy kimchi smell that starts to fill the kitchen when I open the fridge door. I’ve purchased but not yet set up a small fridge for my closed garage. Is there a way to keep that space from getting permeated with the kimchi smell?

A few weeks ago, I asked why my kimchi wasn’t producing much juice, and nine days ago I made another batch using your advice. It seems like it worked!

I think the biggest difference was packing the jar more tightly and using more liquid ingredients. After 9 days (8 of them in the fridge), the kimchi is bubbling and tastes delicious.

I've made classic kimchi, kkakdugi, and, for the first time, white kimchi. In the second photo, you can also spot some pickled radish. Both photos were taken on day one of fermentation.

I just got home from work and opened my fridge and GOT DAM! Now I want to eat kimchi and I'm not even hungry.