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1d ago
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u/tourmaline82 1d ago
I made it on Sunday, left it at room temp Monday and Tuesday, put it in the fridge yesterday afternoon and opened it today. I wanted it to have a nice tang but not be too sour. (I'm sure it will get to the "looks like I'm making kimchi jjigae" point eventually.) I wouldn't mind a little more tanginess, but this way the crunchy bits of the cabbage are still crunchy, which I like.
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u/StPatsLCA 1d ago
Yum! Your fermenter is gonna smell like kimchi forever.
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u/tourmaline82 1d ago
Haha, I don't care, I'll just buy another one if I want to ferment something other than kimchi. I love the kimchi enough that I want to always have some on hand now.
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u/Key_Connection971 1d ago
oh yeah that plastic is toast, mine still smells faintly of gochugaru three years later and i've run it through the dishwasher like 20 times
worth it though, nothing beats that first batch when it's still fresh and crunchy before it goes full sour funk mode
you gonna do a whole napa cabbage next or sticking with the chopped style
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u/tourmaline82 1d ago
I'll probably stick with the chopped style, it's easier to fit in my tub. The napa cabbages at HMart are HUGE. Great for kimchi making in bulk, but I'm just one person, I can't eat a giant Maangchi sized vat of kimchi myself.
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u/GarlicGingerOnion 1d ago
I accidentally got 3 heads of napa cabbage this past month and I finally honed down a good kimchi recipe (maangchi's but with 1/3 of the paste mixture) I plan on sharing some with friends and some with my 60 something year old dominican neighbors. i still have way too much gochugaru and shrimp paste..
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u/tourmaline82 1d ago
That's sweet of you. :) I'm going to share some with my sister and brother in law, but they're the only ones I know IRL who like kimchi.
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u/tourmaline82 1d ago
It's so good! A little spicy for me, I used Maangchi's mak-kimchi recipe (minus the squid and plus some fermented shrimp paste) and apparently she likes more gochugaru than I do. Still delicious, I just need something to cut the heat when I eat it. I love that kind of fizzy tingly mouthfeel. Do other fermented foods give you that sensation?
I made a kimchijeon with it for dinner, but I had the heat too high and burned it a bit so you don't get a picture. It still tasted good though. The pancake batter cut the heat just right.