Comments on: Kimchi

By: renae

renae — Tue, 01 May 2012 02:28:46 +0000

Audrey, if you can’t make enough brine by just squishing the kimchi and it’s fairly wet, I would add just a little water to top it off. If you feel like you have to add a lot of water, then I would add a little salt to it to keep it salty enough to prevent spoilage. But if you had plenty of brine in the large jar, I think you can get by with just adding a little water to the smaller jars to keep it moist.

By: Audrey

Audrey — Sun, 29 Apr 2012 03:15:40 +0000

I made some kimchi and it looks amazing. I fermented it in a gallon glass jar, but when I transferred it to smaller jars to fit in my fridge, there wasn’t enough brine – there was plenty in the large jar. Do I just put it in the fridge the way it is, or would you add more brine at this point? What would you suggest for brine? More of everything or just salt water? I don’t want it to be too salty.

By: CHRIS CALENTINE

CHRIS CALENTINE — Fri, 10 Feb 2012 15:02:49 +0000

One of the best natural starters for kim chi is whey from making cheese or buttermilk or even from yogurt. For a gallon you only need a few tablespoons. This acidity keeps down unwanted bacteria by making the whole mix acidic an starts the natural ferment. Altho it may not be needed, we always use it. We have been making kimchi for 40 years, my wife even longer.

By: renae

renae — Wed, 24 Aug 2011 13:19:22 +0000

Hi Steph, I got mine at my local Super H (H Mart).