Really looking forward to developing my kimchi skills, super happy that I just found this sub, too. Had a hard time finding the right consistency of the rice flour but I figured it out eventually and now I'm so excited to try it out in a few days.

So the only place I could find gochugaru was Amazon but when I received it it had this on the back and I’m too afraid to use it. Is there any gochugaru that doesn’t source from china???

I just checked on one of my batches and one of the garlic cloves turned green… Has anyone seen this before? I’ve been making kimchi for years and never had this issue. It’s the only clove I’ve found like this

Can anyone give me any advice or tips on how to have it stay crunchy? Also I should mention that it seems to totally ferment within a day and so I don’t understand how the recipes call for 3+ day fermentation time

Hi, I love Kimchi and before committing further and making my own at home, I buy store bought ones (in packets) and use it to make things like kimchi fried rice, kimchijiggae etc.

But I think I am doing something wrong with how I store it - my airtight jar develops a lot of gas and bubbles and the kimchi color got too light in a matter of a week - I am not sure if this is normal? I also don’t think I should be opening the jar much, so would love input on how to do this. Thank you so much In advance!

Long time lurker here..first time making what I would call authentic kimchi 😍I completely get it now. I tried a few pieces as is and wow, fresh kimchi is amazing, can't wait until the flavors get more complex as this ages! Thank you r/kimchi!

I recently wanted to get into eating Kimchi because it’s healthy but no one told me it would give me stomach aches, gas, and diarrhea. Now I’m afraid of eating anymore despite me liking it a lot.

Does it get better if I keep eating it? Has anyone else had the same experience?

Made kkakdugi (raddish kimchi) for the first time, mostly following maangchis recipe (switched fishsauce for mushroom sauce)

I am trying to look for a more affordable brand since I can't buy my local brand anymore due to price. For reference, I like my kimchi sour/tangy and was not a fan of the jongga brand one sold at Costco. These are the brands available at my local hmart on a good day. The kimchi in the 10th image is the only other kimchi I've tried apart from my local one and it's one I love so much but can't find for the life of me. Based on this, what would you suggest? Are there any good dupes here of the kimchi in image 10?

So i have used red beet and carrot juice plus one lime as liquid, will it turn out Fine ?

Hi! This is my third time making kimchi, and this did not happen previous times as far as I remember.

This is one week after being in a refrigirator, the cabbage has risen and expanded quite a bit and there's now this liquid at the bottom. I pressed the kimchi well in the bottom when filling the jars.

What is this reaction and will it be okay?

It's been fermenting two days so far. Has anyone ever tried the green cabbage version?

Curious how it turns out

My first time making Kimchi, I’ve been burping it twice a day since the jar can only be tightly sealed and I don’t want it to explode. But this morning when I burped it it had expanded to the top of the jar and the pressure was so high it semi-exploded. Just concerned if this is normal, or it’s suddenly started ultra fermenting or something 😂 it smells fine, and I’ve just put cling film over now instead, but just wanting to check this is normal? The gas it’s been producing has been pretty minimal, this is the 4th day it’s been sitting out.

so good! I live in a tropical country so it ferment much faster. Gotta leave it a little longer for I want it a little tangy. I followed Mangchii but omitted ingredients not available in my country.

I used only one local cabbage (we call it Pechay Baguio in PH) I mixed in 1/2 carrot, 1/2 Korean Pear.

I made the cabbage too salty so I rinsed and soaked in cold water until it reaches my desired saltiness (it's still a bit salty though) but the saltiness eventually merged with the paste.

I don’t know what I’m doing yet, just followed a rough recipe. I have yet to see if it tastes good.

Your best kimchi tips and tricks appreciated!

I’m a long time, kimchi lover, and I’ve made it a few times and it always turns out well. Problem is, I get nervous about eating it after about a week. I think this is probably totally illogical. Most of the time I let it sit out from anywhere from 2 to 3 days to a week and then I put it in the fridge. Then, invariably, I stopped eating it and then I throw it out after a couple months.

Last time I made it I felt like I didn’t let it sit out long enough and the lactic acid didn’t get going well enough so that’s why I chickened out on that batch. I don’t wanna spend time making kimchi and the money and then end up tossing it. I hate it that I’m such a big chicken about this! Also, I really love kimchi.

What are some best practices you use that help you ensure that all the microbes in kimchi are the good kind? I find that most people just have a blanket belief that only good bacteria will grow in the lactic acid and salt environment. I guess I just don’t have faith in that. Help!

So, I’ve made kimchi several times now and I’m quite happy with the results. Thing is I don’t eat fish so I never added fish sauce or something like that in my kimchi (doesn’t seem to be a problem given that most kimchi I’ve found at the groceries have none).

Still, I’m quite curios if it actually something would change if I added some “ocean” element in the ingredients. I don’t think nori would do the trick, maybe kombu? Arame? Did anyone tried it and can tell me if it’s a good idea?

Usually I substitute the fish element with a bit of soy sauce or doenjang.

It’s spring, which means it’s time for kimchi making! So it’s perfect when summer comes and makes for a great BBQ side.

I’ve revised and made my version of mangchiis recipe over the years, and when I was at the restaurant grocer I spotted a bag of julienne mix with carrots, broccoli and beets.

I grabbed it and gave it a try. And I haven’t had a batch that’s this intense in color before. It’s even more intense now (pictures taken ~1 week ago).

I will definitely try making more kimchi with common Swedish veggies going forward.

What ”odd” thing do you usually put in your kimchi?

And it's vegan!

Thank you.

I've tried it a couple of times at resteraunts, and found it rather bland. That can't be right, can it? Where can I find some that is really flavorful?

Experimented with using red pepper flakes from Natural Grocer and another batch with New Mexico red chile pepper flakes. Big no for the New Mexico 🤣. The stuff from Natural Grocer could work in a pinch. Gochugaru will always be the best for me.

The first time a batch of kimchi I made turned out fizzy, I was elated. It was so good. I've been working on experimenting with fizziness to achieve the ultimate fizz, but some folks have told me they aren't a big fan of the fizz.

I'm entering in a Korean BBQ competition next month and I was wondering if more folks lean towards liking or disliking fizzy kimchi?

The first one was a hit... so now I decided to make double batch to give away to friends and family.❤️ Recipe from Maangchi. (Also trying to persuade my husband to buy me an e-jen) 😂