First time making kimchi! I loveeee it so much🥺

Finally made my first kimchi, followed a couple recipes on YouTube and other sites, taste after mixing was really good! Hope it gets better after fermenting.

I have a doubt though, do you guys put sugar in it? I got mixed opinions from the recipes I followed.

For those who are thinking to make your own kimchi for the first time, don't think a lot and go ahead, it will take you some time if you don't have a lot of experience, but it's not that complicated. Key point is having a big colander and a big bowl, since even one nappa cabbage will require a lot of space.

So decided to mix it up a bit. Blended them in a nutribullet before combining them with gochugaru for better colour.

I'm not korean but I was just curious, what are the taste differences between store bought and home made? The best kimchi I've ever tasted was a brand called, "Gangnam Kimchi", it was made in Chicago, the kimchi was so fermented, it was really acidity, spicy and there wasn't any odd tasting/flavor to it, not sure how to explain it.

This brand tasted so good and it doesn't even use MSG like other brand.

P.S-

As I'm writing this, I'm salivating of the thoughts of me biting into that crunchy, cold, and delicious kimchi, OMG, I'M an addict >x<

i know

Just bought some store kimchi yesterday and it's bitter. Is there anyway of saving it? I've had this brand before and it was good and I just opened the jar.

I already had the chili flakes from Walmart so yeah.

Has anyone ever run out of the pepper paste and had to make the same amount again or was I going to heavy on my paste? 🤔

The fourth jar I left halfway as I had to take some of the green cabbage that was overflowing out of those jars and put it in other jars

So I figured with these I would have much more.

Yeah wow 😹

First time making my own kimchi, (wish me luck) Any tips? I’m mostly doing it for the health benefits but also hoping it comes out with some umami flavor :-)

Plan is to leave it out, room temp, for 2 days. Then store in fridge for a week.

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.

Its driving me insane!! I understand people not having any locally but you can order it online so I don't see why it seems like half the posts nowadays are using the wrong one! Lots of them even quote using the Maangchi recipe, and she even explains how to pick it out!

EDIT: I said it in the comments but no one is really reading them, but I don't think using other ingredients is wrong, and no, I'm not actually crashing out over it. I know not everyone can get gochugaru, I am specifically referencing the posts who use red pepper flakes and ask why it "looks and tastes wrong" I am not referring to people who can't or chose to use something else

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???

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

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?

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 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?

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

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!