You must be logged in to reply to this topic. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. Home › Forums › Korean food discussion › My kimchi is too sour! Chelle111094. Talk about Korean cooking, cuisine, and culture, Post your specialties and most-loved recipes, This topic has 3 replies, 3 voices, and was last updated. I like well-fermented kimchi in soup with garlic and vegetables and tofu.. +hot pepper paste ^^ very good.. By using our Services or clicking I agree, you agree to our use of cookies. New comments cannot be posted and votes cannot be cast, More posts from the fermentation community, Press J to jump to the feed. I dont get how people on this sub can use a 1:15 or even 1:12 ratio. Join the discussion today. Any way to stop this? I salt for 2 hrs. I use a 1:25 ratio and No1 I know ever said the coffee is too watery. it's ok or no ? Ferment for less time! The question was, why, so basically it’s the lactobacilli, of which there are different varietals. It's essentially sauerkraut, cabbage and salt with a lot of garlic, carrots, soy sauce, fish sauce, some ginger, red pepper flakes or paprika. Posts. New comments cannot be posted and votes cannot be cast. There is plenty of salt in the leaves that doesn't wash out. By using our Services or clicking I agree, you agree to our use of cookies. Author. To me, perfect kimchi has an almost carbonated bite to it. The heads decrease in volume by 1/3-1/2 during this period. Home › Forums › Korean food discussion › My kimchi is too sour! A friend told me it was the bitterness of fermented ginger, so I made my batch without ginger, but it still happened. Kimchi will keep getting more sour as it goes older, the more sour you get the different uses you can have for it like the more sour kimchi I prefer to use for soups/stews or fried rice but it becomes too strong to eat by itself. I've never had that problem either. I have a few friends who've made kimchi, and I've made a batch as well, and every single homemade kimchi I've ever had (including my own after the initial month or two of yum) has developed a bitter aftertaste. Is it just a natural flavor that kimchi develops after long enough microbial activity, or is there something I can do about it? I usually salt the heads of cabbage as halves, scored on the bottom. Does anyone drain the diced cabbage before combining the ingredients? 2 years ago. My kimchi never spends time outside the fridge, it goes straight in so that it takes a good long while before it gets sour. edit: I saw the recipe in your thread at r/fermentation. Some brands tasted like sauerkraut. Lactobacilli make things like yogurt, etc. I never get this flavor with store bought kimchi. But cooking-wise, it’s often a few factors: - You didn’t salt it well enough. Press question mark to learn the rest of the keyboard shortcuts. I don't know if they effect flavor, but both discourage the right conditions for fermentation. I have a few friends who've made kimchi, and I've made a batch as well, and every single homemade kimchi I've ever had (including my own after the initial month or two of yum) has developed a bitter aftertaste. Kimchi Tasters. Press J to jump to the feed. Reminds me of saurkraut. Cookies help us deliver our Services. The same bacteria that are used in making yogurt, which is known as Lactobacillus is used in the process of fermentation. I would think adding sauerkraut is speeding things up and making your kimchi more sour. Kimchi is also known because of its nutritional benefits. Make kimchi pancakes, fried rice, in soups. If kimchi is too sour for you to eat raw, use it in cooking! Why does homemade kimchi always get a bitter aftertaste after a month or two? Read the My cake is bitter...anyone know why? Put in a colander to drain, and then I split into 1/4 heads and spread the mix of the other ingredients on each leaf. It's essentially sauerkraut, cabbage and salt with a lot of garlic, carrots, soy sauce, fish sauce, some ginger, red pepper flakes or paprika. I've tried draining the liquid and adding water but usually I just leave it in it's own water because I haven't noticed a significant difference between the two. Can you share the recipe you're using? It's a taste that isn't there when you first put it in your mouth and chew, but upon swallowing fills your mouth. This hasn't ever happened to me before, but I'm curious about why it's happening to you. Refrigeration will slow the fermentation process. This topic has 3 replies, 3 voices, and was last updated 8 years, 8 months ago by jakbob. Depends, sour kimchi makes the best soups and fried rice. March 14, 2012 at 1:49 am #50462. Then I have a large basin of cold water, where I dunk the heads in to wash off the excess brine, as otherwise I feel they get too salty. Taste it every day and stop when it reaches the desired acidity! If you want to keep it less sour for longer than I would suggest after mixing with the paste you slowly ferment it in the fridge and it will stay at the sweet spot for a longer time. Is there iodine in the salt you're using? Try brining your cabbage for a few hours in salt water before mixing with your other ingredients. Since it is considered as a vegetable-based dish, kimchi is high in minerals, fibers, and vitamins but low in calories. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. Maybe change recipes, I've never had this problem. If I’m making a big batch that will take me a while to eat, I’ll ferment at room temp for less than a week before moving it to the fridge. Iodine usually doesn't cause bitterness AFAIK, but that could be the culprit. My oii kimchi came out great, but whenever I try to do the cabbage variety, it either doesn’t ferment enough (gets transparents and doesn’t have that effervescent zing to it) or it sours too quickly, and I have a gallon sized jar with which to make kimchi jiggae everyday for the next four months. My own. Why the Losers Lost. The more time it spends out of the fridge the more sour it gets. I'm dying to keep making kimchi forever and enjoy the taste and health benefits! Just use less Coffee. 2 years ago. However, they can become too sour dependent upon your individual taste. It completely sabotages the yummy clean, spicy-sourness that kimchi normally has. My own. Is there a trick or is it just the preservatives that they put in it? discussion from the Chowhound Home Cooking, Baking food community. The only preservative I use is a lot of salt. Others were far too fermented, making us wince and make funny-looking facial contortions. Viewing 3 reply threads. My kimchi is too sour! This makes them easy to turn and baste with the brine they make every 30 min or so. Both chlorinated water and salt containing iodine are two things to avoid when making kimchi. Participant – I need some advice pLs.. March 14, 2012 at 2:07 am #55216. The kimchi from the store always has a nice acidity, not too sour, but rather a fresh taste to it. Cookies help us deliver our Services. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why.