hello all! made this kimchi four days ago starting to taste, sour and less spicy is that normal? doesn’t seem to have any mold in it! hopefully I’m doing this right!
Judging by looks!
by theyoinkysploink
16 Comments
theyoinkysploink
also my family already ate like half a gallon of it, maybe I can keep adding stuff to the jar?
TrainingMarsupial521
It looks freaking delicious!
HeavyFunction2201
Yes it will get more sour as time passes.
Moon-Man-888
Supposed to be sour. Looks delicious.
BigPicture365
Yeah, everything is fine, it gets sour as it ferments and spiciness mellows out.
Sufficient-Jelly-945
Looks good. Make sure when you put it back, you pack all the kimchi down so the liquid covers it. I wouldn’t add more to it, make a new batch. Otherwise the addition may throw off the PH/fermentation. Whenever I make a batch, I set aside a container of the fresh kimchi for everyone to snack on and let the main batch ferment. Also, once it’s almost at the desired sourness, put it in the fridge to slow down fermentation so it doesn’t get too sour (if you plan on eating it as a side).
NTGenericus
I don’t know how kimchi could look any more perfect.
madisonhatesokra
r/fermentation is also a great resource for kimchi making.
SinkholeS
The color is great! What kind of chili flakes did you use? Could be why it’s not as spicy?
skylitnoir
Yes…kimchi gets sour. That’s like…it’s thing. Is this a humble flex post? Because that kimchi looks delicious
KimchiAndLemonTree
Yum yum yum. I JUST ate and now I want kimchi. Lol.
Flat_Transition_3775
It looks yummy!
PontiusPilate24601
That looks soooo delicious.
Jadakaii
I’ve been on this kick to make as many Korean dishes as possible, and I haven’t made kimchi yet. What a joke I am. I will be making it this weekend, and I pray it comes out looking *anything* like this. It looks so tasty, and I’ve never had kimchi before at all. I don’t really know what it’s supposed to taste like, so I should probably get some store bought stuff first. Does anyone have a favorite brand of kimchi and know where to buy online? Thanks in advance.
Briham86
Kimchi normally sours as it ferments. Fresher kimchi is good as a side dish, but aged kimchi is great for cooking. Try making kimchi jjigae or kimchi fried rice with it.
Shineenoona
Look at like this kimchi is like sauerkraut. Just spicy. It’s sours as it ferments. As it get more sour more cooking option opens up. Kimchi pancakes, kimchi fried rice, stews and soups etc
16 Comments
also my family already ate like half a gallon of it, maybe I can keep adding stuff to the jar?
It looks freaking delicious!
Yes it will get more sour as time passes.
Supposed to be sour. Looks delicious.
Yeah, everything is fine, it gets sour as it ferments and spiciness mellows out.
Looks good. Make sure when you put it back, you pack all the kimchi down so the liquid covers it. I wouldn’t add more to it, make a new batch. Otherwise the addition may throw off the PH/fermentation. Whenever I make a batch, I set aside a container of the fresh kimchi for everyone to snack on and let the main batch ferment. Also, once it’s almost at the desired sourness, put it in the fridge to slow down fermentation so it doesn’t get too sour (if you plan on eating it as a side).
I don’t know how kimchi could look any more perfect.
r/fermentation is also a great resource for kimchi making.
The color is great! What kind of chili flakes did you use? Could be why it’s not as spicy?
Yes…kimchi gets sour. That’s like…it’s thing. Is this a humble flex post? Because that kimchi looks delicious
Yum yum yum. I JUST ate and now I want kimchi. Lol.
It looks yummy!
That looks soooo delicious.
I’ve been on this kick to make as many Korean dishes as possible, and I haven’t made kimchi yet. What a joke I am. I will be making it this weekend, and I pray it comes out looking *anything* like this. It looks so tasty, and I’ve never had kimchi before at all. I don’t really know what it’s supposed to taste like, so I should probably get some store bought stuff first. Does anyone have a favorite brand of kimchi and know where to buy online? Thanks in advance.
Kimchi normally sours as it ferments. Fresher kimchi is good as a side dish, but aged kimchi is great for cooking. Try making kimchi jjigae or kimchi fried rice with it.
Look at like this kimchi is like sauerkraut. Just spicy. It’s sours as it ferments. As it get more sour more cooking option opens up. Kimchi pancakes, kimchi fried rice, stews and soups etc