r/kimchi

A Week of Fresh Flavor for Just $2

I finally made kimchi for the first time today. I'm super happy with how it turned out but I WAY overestimated the sauce, radish, and carrots I added to my cabbage. What can I do with the extras? Suggestions are appreciated. Right now it's sitting in a mason jar in my refrigerator while the rest of the batch is fermenting.

I’ve been making regular kimchi for a few years now but decided to try white kimchi. And I like it MORE. Of course kimchi is delicious but I find with large batches I almost get flavour fatigue, maybe because I didn’t grow up with it and/or I’m not making Asian/Korean meals all the time so the flavour doesn’t always match what I’m making. But I swear this white Kimchi is so light, so delicious, so clean and it makes this incredible broth. And I’ve found that it’s aged even more dramatically than regular kimchi, 3 weeks in the fridge and it’s gotten so much more delicious and complex.

Go try it now!

Modern Pepper recipe: https://youtu.be/qShpfn1p3ZM?si=WlVf35y\_2JLXGfZX

Made my first ever batch last month and now I have the urge to kimchi-ify everything……. Anyways I had a bag of bok choy that was about to go bad so I made this…. I’m pretty happy with the colour :)

This is my first batch of kimchi! First day vs day 1.5, is this liquid at the bottom normal?

Edit: looking on google there’s a lot of different advice, a mixture of it’s gone bad and it’s fine just push it down, I’m thinking I might push it down as don’t think I have anything to lose????

Even though it's not cabbage season, my friends and I still made a lot of kimchi. It took us a whole day, and it felt amazing!!

I got up early to salt the nepa cabbage and the seasoning.

When I put a plate of it on the breakfast table and ate it with rice, it reminded me of Korea.

I'm glad it turned out tastier than I expected.

Napa, ginger, a bulb of garlic, 2 shallots, 2 bunch’s green onions, 3 small carrots, salt, sugar, gochuguro flakes

Used a kind of hybrid method between the 2 famous Maangchi recipes, quartered the cabbage before the salting process, and cut it to bite size only before adding the paste and the rest of the veggies.

Used less sugar, but added an asian pear + half apple. (One of my past batches tasted more fruity so I will add more again next time)

Left it 3 days at room temp, it is so crunchy and nicely sour already, can't wait to taste it after 2-3 weeks.

What is your favorite salting process to keep your kimchi crunchy? Here I didn't use Maangchi's method, but made a brine and masseged extra salt into the white part of the cabbage, then left it in for 3 hours, turning around few times, and let it drain for 30-40 min.

Curious to hear your best salting method.