New update from yesterday night, new batch with new equipment, big container and less mess.

I had to fly south to Oslo to find this pepperflakes powder. I even added some homegrown chilli too. Someone last time convinced me to go for the fishsauce now. Today the kimchijuice is coming out and covering the kimchi entirel. It smelled amazing.

Made 13 lbs of vegan kimchi on Sunday. I used tamari soy sauce, mushroom powder, and kelp for some nice umami in place of fish sauce and brined shrimp. It’s going in the fridge tomorrow. I am excited to give it a proper taste test.

This is my first kimchi. I hope that I wasn’t overly enthusiastic with the amount made.

I gave the watermelon rind a two hour soak with two water changes. Used a salad spinner in lieu of the roller wringer. Why watermelon rind ? Citrulene, a great generator of nitric oxide. The rind has a pleasant crunch and absorbs flavors as well as it does salt. When the season arrived I plan on trying pumpkins.

In

I didn’t want to lose the probiotics, but I wanted to experiment with cooking kimchi. I tried scrambled eggs and Kimchi, it was outstanding! But the BEST thing EVER I just created- the kimchi pizza. Cooking kimchi does something magical to the flavor. When it caramelizes the fermented flavors it creates magic. Try it!!!!! Pics next time, I ate it.

but its just me trying to make kimchi for the first time 😂😂😂

I found the perfect watermelon. Nice and round with a beautiful butter colored ground contact and an ample white rind. I rid the melon of its verdant exterior and carefully pared the white flesh from the crimson ( which I can truly deem as exquisitely sweet). Since I am a bit on in years, I made a terrible mistake, and dry brined for way too long. I was about to toss it in the rubbish bin, but my son , who is a chef explained that salt is an eager traveler and only needs a bit of enticement to forgo it’s current digs for more amicable waters (PI). So tomorrow I will give this jolly crew a stint in a few liters of water, give it the old appraisal. I will post either my success or failure. I will then soldier on, run the little Devils through a 1955 clothes washer ringer to squeeze out said liquid, then reinstall in a fresh jar with the proper jar. I swear, the current product is saltier than Kim Tae Chon’s armpits on an August day. Wish me luck.

i buy this kimchi all the time from a local korean market, absolutely love it. but this is the first time i see this. never seen it before, is it part of the cabbage core?

it's been 35 hours. I still haven't tried it, but it's a small batch so I want to make sure it ferments well before trying. However, I just realized the jar I used is large for it. like it only fills 20%, what do I do now? I plan on moving it to a new smaller jar, how to do that safely? the lesser the steps the better xD

Hello kimchi experts! I would love to get your advice on something. I just made a huge batch of kimchi yesterday and I’ve got two big fat jars stuffed perfectly. I had a bit of “extra juice” and I thought I would save it in case I need to add more liquid or even just to use as a seasoning, to stirfry rice or any number of yummy things, etc.

So my question is, is it safe to leave out a jar of basically just “kimchi juice“ as I do with the other jars of kimchi for a few days as I wait for them to kickstart fermentation before I put them in the fridge?

I definitely would prefer the juice to be fermented. There are of course small pieces of Napa cabbage residue in there. Is it safe and/or legit to ferment it in this way?

Thank you in advance, experts! This is only my second batch, and I’ve learned a lot here in this sub.

Happy fermenting to all!

Hello,

It's my second time trying to make vegan kimchi. The first time the kimchi turned out too salty so I used it for soups. I had a lot of extra liquid after mixing in the paste with cabbage. What can I do with this liquid?

Will my kimchi spoil? I think the lettuce to sauce ratio is too much? Should i make more brine?

Hey everyone! I really want to batch out some homemade kimchi, but Napa/Chinese cabbage is completely unavailable in the markets near me. Standard round green cabbage and red cabbage are easy to find, though.
Has anyone here used either of these as a substitute? How did the texture and flavor turn out compared to the traditional version? Which one would you recommend I go with? Thanks!

Both jars were on same fridge shelf for a couple of months, from same mix of leftover paste from wombok kimchi. Both jars were steamed prior to packing.

Jar without growth has a peppery aroma from radish. Jar with growth smells more like spring onion; neither has been taken from for eating yet.

Am i being overly concerned about what may be kahm yeast? And are there factors as to why only one has this growth?

Just made some instant noodles and added home made kimchi instead of the provided spice. SO GOOD! No photo because I already scarfed it.

As with many of the posts here, this was my first attempt at making kimchi at home after eating some delicious tubs of the stuff from Hanaromart. I almost feel ashamed to say it but I used AI to get the recipe, and it's delicious. It has the right colour, it has a mild fizzy tingle on the tongue while still being crunchy and tart and a little spicy. I will make some tweaks though.

I can just eat this stuff every day, and it seems like I'm not alone. I would be curious to try a raddish kimchi, and even experiment with a vegan one, just to see how it changes.

Here was the recipe I used (PDF from AI thread)

So I made kimchi for the first time in November, then promptly forgot about it. Does this still look good? I couldn’t see any mould or anything and it smells like kimchi I’ve had before, just maybe less sweet?
It’s quite soft now so I think it’s better for cooking? If it looks fine to use I’m going to try it in fried rice & kimchi jjigae. Are there other things I could make that you’d recommend?
I can’t remember what recipe I used but it was mostly likely one of maangchi’s
Thanks!

I make kimchi with my husband’s family every winter. I had to miss last year’s event since I was close to my due date. Kimchi making day is always unbelievably cold since we do it outside in late November or early December but I can’t wait for this year!

We make it the old way where the neighborhood grandmas all gather to help each other. I may be the youngest but I’m the slowest compared to the masters.

Followed their recipe with the ingredients but used extra fish sauce in lieu of salted shrimp. 12/10 will be making this again.