Recent questions tagged kimchi

by cookwithfem (602k points) in Kimchi asked Jun 11 14 views

If I want to ferment kimchi traditionally in a buried clay pot (onggi), what considerations are there compared to jar fermentation?

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by cookwithfem (602k points) in Kimchi asked Jun 11 14 views

How can I incorporate kimchi into cooking (like stews or fried rice) if it gets too sour to eat raw?

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by cookwithfem (602k points) in Kimchi asked Jun 11 16 views

What’s the difference between kimchi fermentation and making sauerkraut or other fermented veggies? Any technique changes?

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by cookwithfem (602k points) in Kimchi asked Jun 11 14 views

Can I add a little vinegar to my kimchi after fermentation to increase acidity, or is that not recommended?

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

Are there specific signs (color, smell, texture) that indicate a perfect ferment versus one that’s under/overdone?

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by cookwithfem (602k points) in Kimchi asked Jun 11 12 views

Why is my kimchi not as sour or tangy as I expected even after several days? How can I increase the tanginess?

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by cookwithfem (602k points) in Kimchi asked Jun 11 12 views

What should I do if my kimchi is fermenting too fast (fermenting in just one day in hot weather)?

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by cookwithfem (602k points) in Kimchi asked Jun 11 13 views

I made a huge batch of kimchi; can I split it into smaller jars after fermentation or will that expose it too much to air?

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by cookwithfem (602k points) in Kimchi asked Jun 11 13 views

The lid on my kimchi jar bulged outward – is that a sign something is wrong or just fermentation gas?

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

My kimchi jar was so pressurized that it spurted or overflowed when opened – how do I prevent this next time?

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by cookwithfem (602k points) in Kimchi asked Jun 11 12 views

Can I reuse leftover kimchi brine or sauce to kickstart a new batch of kimchi (as an inoculant)?

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by cookwithfem (602k points) in Kimchi asked Jun 11 13 views

Is it okay to open the kimchi jar to taste it during fermentation, or will that ruin the process?

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by cookwithfem (602k points) in Kimchi asked Jun 11 15 views

How can I reduce the strong smell of kimchi in my fridge without affecting the fermentation?

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

What’s the purpose of adding scallions or radish to kimchi along with cabbage?

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by cookwithfem (602k points) in Kimchi asked Jun 11 14 views

How do I make sure my kimchi isn’t too watery or too dry – what’s the right amount of brine or liquid to have?

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by cookwithfem (602k points) in Kimchi asked Jun 11 18 views

Can I add fermented seafood (like raw oysters or squid) into kimchi like some traditional recipes do, and what precautions should I take?

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by cookwithfem (602k points) in Kimchi asked Jun 11 15 views

Why did my garlic or ginger turn blue/green in the kimchi, and is it still okay to eat?

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by cookwithfem (602k points) in Kimchi asked Jun 11 9 views

How can I make my kimchi more crunchy versus more soft? What factors influence kimchi’s texture after fermentation?

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by cookwithfem (602k points) in Kimchi asked Jun 11 14 views

Can I make kimchi with green cabbage or other greens? How will the taste and texture differ from Napa cabbage kimchi?

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by cookwithfem (602k points) in Kimchi asked Jun 11 18 views

What are some traditional variations of kimchi (like white kimchi, water kimchi) and how do their fermentation methods differ?

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Recent questions tagged kimchi

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