r/kimchi

Been lurking around this subreddit, but then i realised: hey, i make kimchi too!

I made this big batch of (seafood-free) kimchi paste because I wanted to stock up for future kimchi-making.

Picture 1: (clockwise) Chopped chives, green radish, chopped leeks and a heap of carrots in the centre

picture 2: (clockwise) my old kimchi paste + glutinous flour porridge underneath it, gochugaru, special blend of mushrooms and seaweed, blend of apples, peaches, onions, garlic, ginger.

Picture 3: The resulting kimchi paste after a good mixing!

If you're wondering about "seafood-free" kimchi, I entirely avoided using fishsauce and salted shrimp because I noticed lots of my friends are allergic to seafood. I figured out a workaround by making an umami blend of mushrooms, wakame, salt, msg, soy sauce and chicken stock (hence, why it's only seafood-free and not vegetarian)

Just made my first batch since a kimchi class I had last November.

Back then, I was super inspired to hear from the teacher, a Korean chef here in Denmark, that there are plenty of amazing veggies here to use in place of some of the traditional Korean ingredients. She had brought Danish apples instead of Korean pear. Turnips instead of the Korean radish, regular onions, various cabbages, etc.

So with her as inspiration I pulled a nice haul at a local farmers market to make a next round.

I managed to find Napa, chard, kohlrabi, yellow beet incl stems, carrot, red onion incl tops, garlic, apple, and fresh chilies.

Aside from the pictured I added a red pointed cabbage in 50/50 ratio with the Napa, as well as buchu and ginger. I was happy to find that saeu jeot is finally available in Denmark, and had imported Korean grown gochugaru from Germany.

I can’t wait to try this! The last batch made at the class was honestly the best kimchi I ever had, so I hope this one comes close!

I made my first successful big batch of kimchi!! The first pic is pre-fermentation and the second pic is 2 weeks post-fermentation. I’m sooooo happy with how it turned out, especially considering how many ingredients I had to find substitutes for😭😭. Shoutout to r/kimchi for being the place where I found all my answers and reassurance. 😭😭

So, I got 20 lbs of Napa cabbage. The Asian store was running low on Napa at $0.59 a lb, and I only grabbed three 3-lb cabbages. Then I hit up Wegmans and snagged two 6-lb cabbages at $1.49 a lb. After tasting both, the Wegmans cabbage was way juicier and sweeter. I'm curious if the sweeter, more expensive cabbage will actually make a difference in the flavor, so I made two separate batches. I have a feeling the kimchi paste will just overpower any difference in the cabbages, and it's probably not worth the extra cash. We'll see, though.

I had a little extra paste left in the bowl, so I tossed in some cucumber and cilantro for a quick meal with rice. Fingers crossed this lasts until the end of the year.

Oh my gosh Im SO excited. Kimchi has been a wonderful new addition to my diet. It’s helped me lose weight and feel really good. I eat a little kimchi with almost every meal and for snacks. It fills me up and makes me eat less. The gut biome is thriving and I swear it makes your appetite small and reasonable (for those who tend to overeat) this is what our bodies are meant to eat!
Im going to room temp for 24 hrs then fridge them. I used very little fish sauce, I wanted some of the flavor but the smell can be strong/off putting. Lots of blended pear in my slush mixture. Made my own rice power (kinda) blending a little dry rice then cooking it down to a paste.

I added one cut up onion that I did not treat with salt to my kimchi. The rest is a head of cabbage and a carrot, all treated with salt. Is there a risk that the fresh onion will spoil my kimchi?

I left them on the counter overnight and in the morning I saw the brine leaking everywhere. Opened the lid to burp it. Tasted it and realized wow it’s already ready to be moved to the fridge so I did. Soon after that I no longer saw the brine floating on top so that was interesting.
It was so fun to make and I’m very happy with the outcome. My husband likes it too and immediately had it with his steak.

My favorite brand ever is Jongga, but I love trying other brands. Found this one today and tried it. It's tasty but uhm... this tastes only like sauerkraut to me 😂 what gives? Ima eat it but this kimchi is a lie lolllll.

hi everyone,

I used pickled garlic instead of normal garlic in this recipe https://thekoreanvegan.com/the-best-easy-vegan-kimchi-recipe/#13-recipe-card- and used this recipe to pickle my garlic https://www.verytastyworld.com/recipe-vietnamese-pickled-garlic/

how fucked is my kimchi from a scale of 0-10?

also I used 1 cabbage head, and added about 2 more cups of daikon radish instead if that’s relevant

help

UPDATE: kimchi kinda good ngl, needs a bit longer in the fridge but it tastes pretty nice. Just a bit richer and spicier.

Hello everyone, this kimchi is very old. I don’t know exactly but I’d guess it’s about 3 months old or older.

It developed these black spots some weeks ago is this normal?

It doesn’t realy smell bad but the black spots haven’t been there before.

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Hey all

This is my version of Kimchi Fried rice

Ingredients :

Sushi rice

Sausages (instead of pork belly)

Bell pepper

Oi Kimchi

Onion

Egg

Oil

Salt and pepper

How to :

Cook the sausages and onion first in oil. Once sausage is cooked and onion is translucent add kimchi until all the juices are fairly squeezed. Then add rice and toss it all of this is cook at medium heat.

Serve with an egg sunny side up (a bit runny) and then sprinkle with seaweed and voila!

First attempt!! I tried it fresh and absolutely love it, looking forward to trying once it's fermented. I followed Maangchi's vegetarian kimchi recipe, had to guesstimate some of the american measurements so it might not be fully accurate to hers, but still super good. The cabbage is a little salty too, I either left it too long or need to add less salt during the soak next time

Hey! Im the one that made salty kimchi, and im glad to inform that i fixed that, yaaay 🎉, i just added more daikon. Now haha... I faced another problem 😅

Well, the first day of fermentarion, since it has a looot of salt, the kimchi realesed a lot of juice, like, a lot, everytime i opened a jar, the jar will just leak a lot of juice everywhere that i had to clean. So.... I just decided to sump the juice out cause i figured normaly kimchi doesn't get that much juice.

But now i face a probable problem... What if having juice is actually normal to some extent and i just removed a lot of it.

I hate that im just creating more problems xD but well... Good news are that my kimchi is now edible and really delicious

I know that kimchi is supposed to be salty and that with fermentation the salt flavour goes down.

But like... My batch is really really salty, so much so that is overwhelming. If you were to try my kimchi right know you will be like "oh it taste really goo... Oh wait is very salty 🤮"

Like it tastes good, ive surprise myself opening the lid and grabbing some, but each time i try it im like "damn is so salty, i dont like that at all" like it ruins the experience and flavour to a piint of making it unedible

Like, i just make the comparison with soy sauce and is definitely not as salty as soy sauce, but still salty enought to make it uncomfortable to eat, which i think it shouldnt be the case because theres people that eat it straight from day one, so, is mine ruined?