By using our Services or clicking I agree, you agree to our use of cookies. My kimchi never spends time outside the fridge, it goes straight in so that it takes a good long while before it gets sour. Both chlorinated water and salt containing iodine are two things to avoid when making kimchi. Is there a trick or is it just the preservatives that they put in it? Lactobacilli make things like yogurt, etc. it's ok or no ? You must be logged in to reply to this topic. The more time it spends out of the fridge the more sour it gets. Read the My cake is bitter...anyone know why? It's essentially sauerkraut, cabbage and salt with a lot of garlic, carrots, soy sauce, fish sauce, some ginger, red pepper flakes or paprika. 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. New comments cannot be posted and votes cannot be cast. Copyright © 2020 Maangchi LLC.All rights reserved.About your privacy. March 14, 2012 at 1:49 am #50462. Others were far too fermented, making us wince and make funny-looking facial contortions. This makes them easy to turn and baste with the brine they make every 30 min or so. I dont get how people on this sub can use a 1:15 or even 1:12 ratio. discussion from the Chowhound Home Cooking, Baking food community. Chelle111094. I've made it so often and tried so many things that some things I have found work, like the fish sauce is not necessary but it sure does bring a lot of nice complexity to it. Is it just a natural flavor that kimchi develops after long enough microbial activity, or is there something I can do about it? The question was, why, so basically it’s the lactobacilli, of which there are different varietals. Taste it every day and stop when it reaches the desired acidity! I've never had that problem either. A sub for enthusiasts, DIYers, or just those curious about this fermented gift from Korea. Try brining your cabbage for a few hours in salt water before mixing with your other ingredients. Join the discussion today. Why does homemade kimchi always get a bitter aftertaste after a month or two? Ferment for less time! Participant – I need some advice pLs.. March 14, 2012 at 2:07 am #55216. 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. I'm dying to keep making kimchi forever and enjoy the taste and health benefits! The same bacteria that are used in making yogurt, which is known as Lactobacillus is used in the process of fermentation. I don't know if they effect flavor, but both discourage the right conditions for fermentation. 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. 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. 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. It's essentially sauerkraut, cabbage and salt with a lot of garlic, carrots, soy sauce, fish sauce, some ginger, red pepper flakes or paprika. Can you share the recipe you're using? Is there iodine in the salt you're using? This hasn't ever happened to me before, but I'm curious about why it's happening to you. With a complex flavor, variety of uses, and an all-star nutritional scorecard, kimchi's appeal is broad and deep. Refrigeration will slow the fermentation process. Author. it's ok or no ? The kimchi from the store always has a nice acidity, not too sour, but rather a fresh taste to it. 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. If kimchi is too sour for you to eat raw, use it in cooking! Kimchi is also known because of its nutritional benefits. Depends, sour kimchi makes the best soups and fried rice. It's a taste that isn't there when you first put it in your mouth and chew, but upon swallowing fills your mouth. Cookies help us deliver our Services. My own. We didn't care for kimchi that was bland— it had to have a balanced sour, salty, and spicy flavor. It completely sabotages the yummy clean, spicy-sourness that kimchi normally has. I use a 1:25 ratio and No1 I know ever said the coffee is too watery. edit: I saw the recipe in your thread at r/fermentation. The heads decrease in volume by 1/3-1/2 during this period. By using our Services or clicking I agree, you agree to our use of cookies. Press J to jump to the feed. Maybe change recipes, I've never had this problem. I like well-fermented kimchi in soup with garlic and vegetables and tofu.. +hot pepper paste ^^ very good.. I would think adding sauerkraut is speeding things up and making your kimchi more sour. Home › Forums › Korean food discussion › My kimchi is too sour! 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. Viewing 3 reply threads. 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. Just use less Coffee. Iodine usually doesn't cause bitterness AFAIK, but that could be the culprit. I usually salt the heads of cabbage as halves, scored on the bottom. My kimchi is too sour! Make kimchi pancakes, fried rice, in soups. 2 years ago. Kimchi, a staple of Korean households for generations, has gained superstar status in the kitchen, and it’s easy to see why. Reminds me of saurkraut. I salt for 2 hrs. However, they can become too sour dependent upon your individual taste. To me, perfect kimchi has an almost carbonated bite to it. Posts. Some brands tasted like sauerkraut. Cookies help us deliver our Services. 2 years ago. The only preservative I use is a lot of salt. Since it is considered as a vegetable-based dish, kimchi is high in minerals, fibers, and vitamins but low in calories. 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. Kimchi Tasters. Why the Losers Lost. 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. Press question mark to learn the rest of the keyboard shortcuts. This topic has 3 replies, 3 voices, and was last updated 8 years, 8 months ago by jakbob. 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. There is plenty of salt in the leaves that doesn't wash out. New comments cannot be posted and votes cannot be cast, More posts from the fermentation community, Press J to jump to the feed. Does anyone drain the diced cabbage before combining the ingredients? Any way to stop this? 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. it's ok or no ? How come mine always becomes so sour? My own. Press question mark to learn the rest of the keyboard shortcuts.