Always bought store kimchi so I tried making my own. I hope it turns out good because I made 4 liters of it. It tasted good before packing it in contenairs and it seems like its working since I've obseved small bubbles inside.
by Shadow999925
4 Comments
mrbumbo
Looks great and congrats! You can keep sampling every day too.
Are you doing it at a cool room temperature or fridge?
Its great to make your own as I personally like fresh kimchi and old kimchi (for jigaes ) too. Just pair it with different foods.
Loose-Waltz2544
I eat too much of the freshly made kimchi that I often don’t have much left over to ferment 😂
It looks great! What was the recipe you used?
FarPomegranate7437
Make sure to really pack it down in each jar. Ideally, you should be using a fermentation weight or something to keep all of the solids below the surface of the brine to prevent molding. Older ajumma use plastic wrap or some kind of thick food safe plastic on the top to help prevent air exposure, but microplastics…So a fermentation weight might be a better friend!
4 Comments
Looks great and congrats! You can keep sampling every day too.
Are you doing it at a cool room temperature or fridge?
Its great to make your own as I personally like fresh kimchi and old kimchi (for jigaes ) too. Just pair it with different foods.
I eat too much of the freshly made kimchi that I often don’t have much left over to ferment 😂
It looks great! What was the recipe you used?
Make sure to really pack it down in each jar. Ideally, you should be using a fermentation weight or something to keep all of the solids below the surface of the brine to prevent molding. Older ajumma use plastic wrap or some kind of thick food safe plastic on the top to help prevent air exposure, but microplastics…So a fermentation weight might be a better friend!
Ooooh Looks Delicious 😋