Recent questions tagged kimchi

by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

Can I reuse the jar and leftover brine from a finished kimchi batch for another fermentation, or is that not recommended?

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by cookwithfem (602k points) in Kimchi asked Jun 11 6 views

Why do recipes suggest putting a tray or plate under the kimchi jar during fermentation?

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by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

What should I do if my kimchi stops bubbling after a day or two — has fermentation finished or stalled?

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by cookwithfem (602k points) in Kimchi asked Jun 11 6 views

Is it okay to ferment different kinds of kimchi or other ferments in the same cupboard, or will they cross-contaminate each other?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

How do I know if I added the right amount of salt to my kimchi? What happens if I use too little or too much salt?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

Can I add water to my kimchi if there isn't enough brine, or will that dilute the flavor or affect fermentation?

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by cookwithfem (602k points) in Kimchi asked Jun 11 7 views

If my kimchi is too spicy, can I mix it with fresh unfermented ingredients to tone it down after the fact?

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by cookwithfem (602k points) in Kimchi asked Jun 11 2 views

Are there any signs that kimchi has gone bad in the fridge beyond just being very sour (like mold or certain smells)?

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by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

Why did my kimchi turn out less red in color than expected? Did I do something wrong with the chili powder?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

Can I make kimchi without any chili to have a non-spicy version, and will it ferment in the same way?

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by cookwithfem (602k points) in Kimchi asked Jun 11 6 views

What’s the advantage of fermenting kimchi in a traditional clay pot (onggi) versus a glass jar?

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by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

Why do some traditional kimchi recipes involve burying kimchi jars in the ground?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

Is store-bought kimchi juice or old kimchi useful as a starter for a new batch of homemade kimchi?

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by cookwithfem (602k points) in Kimchi asked Jun 11 3 views

After opening a jar of kimchi, how should I handle it? Is it okay to use the same spoon twice or will that contaminate it?

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by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

Do I need to wash or sterilize the cabbage and other vegetables before making kimchi, or will that remove the good bacteria?

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by cookwithfem (602k points) in Kimchi asked Jun 11 4 views

I only want to make a small jar of kimchi. How do I scale down the recipe, and will it ferment faster?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

How can I reduce the odor of kimchi fermenting in my kitchen or in the fridge?

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by cookwithfem (602k points) in Kimchi asked Jun 11 3 views

Will cooking or heating kimchi (for example, in a stew) destroy its probiotic benefits?

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by cookwithfem (602k points) in Kimchi asked Jun 11 5 views

Can I freeze kimchi to make it last longer, and will freezing affect its taste or texture?

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by cookwithfem (602k points) in Kimchi asked Jun 11 7 views

Is it normal for kimchi to taste a bit fizzy or carbonated when you eat it?

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Recent questions tagged kimchi

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