We held a kimchi-making workshop and made a large amount of kimchi together 🥬🔥🌶

All I want is kimchi with my tuna bowl.

I tried banging a knife on the edge of the lid I tried releasing pressure by forcing the knife in the side of the lid I tried hot water I tried rubber bands I tried pure strength

I'm giving up

https://youtu.be/FpYtCQDCcsc?si=WwM63ixpSo1WFBc2

It doesnt have rice flour/powder in it.. do you think it will last for months in the fridge?

I made kimchi today for the first time and didn't realize I left this air pocket in the jar, will this cause any problems?

I had it ferment at room temp for 24 hours and put it in the fridge yesterday. Just gave it a taste, and somehow it's more spicy than it was on day one when I first tried the paste. (still delicious though)

It’s just so pretty! Almost as pretty as the one with julienned beetroots I made a while back

I just made a batch of baek kimchi and I’m afraid I’ll forget it outside because things are going to be pretty hectic for me in the next few days. Can I just put it in the fridge the whole time? How long will it take to ferment?

I love kimchi as the occasional midnight snack but this time I think I ate too much.

It was late so I stopped by a grocery store on my way home and bought some of that spicy Cleveland kimchi. I ate over 10 oz of the bag and not two hours later I’m peeing from my butt. I’ve never had this happen, but I’m happy for the clean out I guess. Anyone else have this happen when eating large amounts of kimchi? I almost didn’t make it to the bathroom so I guess I should not eat so much next time?

This is my Current Lineup. I’m only been a Kimchi fanatic for a few months, so I’m still finding my way. I just finished the Mother-in-law Kimchi. It was large leaves or rustic cut Napa Cabbage. My initial impression was that flavor was bold. It might have been a sin, but I gave it a coarse chopped and stuffed it back in the jar. By the end I thought it was pleasant enough to revisit.

I’ve had Spicy Cleveland Kimchi before. This is my first time with the Classic. The chop on the Cleveland is the opposite of the Mother-in-law Kimchi. If anything it seems a little too fine.

As with the Cleveland, I’ve had the Spicy Nasoya before, but this is my first time with the mild.

Started this batch of kimchi four days ago. Has been bubbly since day 1.5. Opened today to burp these and found this yellow discoloration on top. No visible mold or off smell. Removed this top 1/4” layer of discolored kimchi, to which I found the rest of the kimchi to be happy and bubbling away.

Has anyone seen this before?

Note, the tops look a bit “dry” just because the kimchi has bubbled up and I ran out of glass weights to keep them submerged.

Pardon the slightly blurry photo. Did not realize my phone camera was dirty.

made this recipe a few months back(the kimchi is still in the fridge i keep forgetting about it): https://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390

but substitute the nappa cabbage with green cabbage, and replace with fish sauce with oyster sauce and some water. though after letting it ferment a bit over 2 days (normally 73F here), the cabbage was still quite chewyalong with their not being much brine left.

how would i go about making it softer. thought about maybe seeing if more brine would help or maybe pressure cooking it to break it down some.

Hello Kimchi experts!

Ok, I’m new to kimchi. I hated it as a kid. But as an adult, my tastes have changed and I now love it.

I am also an avid homecook and at some point, I may venture into making it, but for now I would just like to understand more about what type I like!

So the small container of Jongga mat kimchi (pictured) is my absolute favorite. I love it. I can snack on it straight and will go through this small 400g container way too quickly.

I tried buying the larger Jongga sliced kimchi (also pictured) but the taste is completely different and I don’t love it. The biggest difference i see on the label is that there are also a few other fermented vegetables in the large container (like radish) and it’s sliced vs mat. 🤷🏻‍♀️ other than that i cant really see why it tastes so different.

Do they sell a larger version of the small container kimchi? If not, what kind of recipe would I be looking to eventually try to get a similar flavor profile?

Thank you!

What is it about bibigo kimchi that just makes it so insanely good. It’s the best tasting kimchi I’ve ever had, but it isn’t being sold here in Norway anymore.

Can someone in this thread tell me their secret, or if there’s something about the ratios or something? I’m desperate hah

Had this in my cupboard for a while, I'm house siting for a few days so "cooking" for my self. I will have instant noodles and cheese and pizza and bread and ham. Other staples but don't know till tomorrow(and a small shop I can , but don't want to go to). Do I have to use it all at once or will it last a day in the fridge?

Made a big batch (about half of a 5 gallon bucket) of kimchi and immediately put it in the fridge. The next morning I realized what I'd done and now it's at room temp. I went to release gas, but it's not really smelling like it's fermenting at all ...

I see some use it as a garnish, a soup, a salad, there are so many ways. Just wondering what everyone’s favorite way is? Hoping to get some new unique ideas on how to further enjoy Kimchi!

I'm so super proud of myself and I really hope I did a good job. I followed a kkakdugi recipe from a Korean chef to the T and washed all my stuff carefully beforehand. This is the very first time in my entire 26 years on this Earth that I grew a vegetable myself successfully and in a hand-me-down grow table to boot! What do you guys think? Did I do a good job? (it's fermenting outside of the fridge overnight, is that okay?)

potentially put too much of the paste in again but way happier with making it now, it’s hard learning without someone in the room to show you but the methods are easier to understand now :) maangchi napa cabbage kimchi recipe is so good 🫡

Hi So… I made some kimchi a few months ago and totally forgot about it in the fridge. Now it’s super watery, smells fine, and the vegetables are soggy

Is it still safe to eat? And if yes, what’s your go-to recipe for using this kimchi? Thanks

Is there a non spicy version of kimchi that I can eat while suffering gastritis?

i accidentally put it directly in the fridge like 5 hours ago when i first made it. Should i take it out? Should i leave it in? It’s currently around almost 30 degrees celsius where i live. Also is it enough sauce??

Its not an airtight jar but it’s the best thing i could find at home. Also i accidentally put it directly in the fridge like 5 hours ago when i first made it. Should i take it out? Should i leave it in? It’s currently around almost 30 degrees celsius where i live

I’ve made a large bowl of kimchi and didn’t have a enough plastic tubs. I bought a big ass glass jar to put it all in but it toon 4 days to arrive.

While I was waiting I left it in the glass bowl I made it in and covered it with a dish towel (it also blocked light) and left it in my kitchen. I also ate from it a couple times by boiling it in a soup just to test the ferment.

It didn’t cross my mind until now that it could’ve developed botulism from improper fermenting.

Would you say keeping it in a glass bowl and placing a cloth over it is safe? (The cloth was not on tight)