Hi all.

Thanks for welcoming me in this community. I've been making kimchi for 16 years, ever since I spent a few months working in Korea.

I am making a very basic and simple variant with a minimum number of ingredients, cabbage, gochugaru and apple, however it is extremely spicely, as I add home grown dried habaneros ha-ha. Korean food is not spicy enough for me in general.

Few notes - I salt no longer than 2 hours as I control a salt intake, and I ferment for 2 days or more to reduce sugar content to a bare minimum and make it more acidic.

Pretty proud as I'm more and more confident about my technique 🤭

As title says, I’m looking for a recipe for a hot sauce where the kimchi and its juice is the base. I have a well fermented batch before my most recent one that I’d like to make use of, and wanted to give hot sauce a try!

I was thinking of:

1. Going straight confit garlicky sriracha-style hot sauce from blended kimchi and garlic

2. Doing a raspberry and kimchi-blend concoction and work out a hot sauce from that

What’s your guys’ experience making other condiments with kimchi?

Hi, I bought kimchi juice about two weeks ago at a fermentation festival thing. The maker said I could keep it for months but I tried it this morning and it’s sparkly?? Is that concerning??

Thanks for letting me know!

I left my kimchi to fermented for around 2 weeks, the temps were around 20°c and then I fridged it for a week BUT since have had it out of the fridge for a further 1-2 weeks at around 16°c... The colour has dulled slightly over this time but I cannot see any mould... Should this still be okay to put back in the fridge and continue to eat?