Comments on: How to Make Kimchi [Easy Kimchi Recipe] https://myfermentedfoods.com/how-make-easy-kimchi/ Simple Cultured Recipes Mon, 07 Sep 2020 18:26:26 +0000 hourly 1 https://wordpress.org/?v=6.4.4 By: Allison https://myfermentedfoods.com/how-make-easy-kimchi/#comment-2833 Mon, 07 Sep 2020 18:26:26 +0000 https://myfermentedfoods.com/?p=365#comment-2833 Getting ready to make this recipe, how long does the salt take to soft the cabbage??

]]> By: Gigi Mitts https://myfermentedfoods.com/how-make-easy-kimchi/#comment-2483 Mon, 15 Jun 2020 22:22:33 +0000 https://myfermentedfoods.com/?p=365#comment-2483 In reply to Naomi.

That’s existing Naomi 🙂 No, you don’t need to rinse the salt off.

]]> By: Naomi https://myfermentedfoods.com/how-make-easy-kimchi/#comment-2475 Mon, 15 Jun 2020 00:02:35 +0000 https://myfermentedfoods.com/?p=365#comment-2475 This is my first time making this and I followed the directions but I have one question. Was I suppose to rise the salt off the cabbage before putting it in the jars?

]]> By: Gigi Mitts https://myfermentedfoods.com/how-make-easy-kimchi/#comment-2070 Fri, 24 Apr 2020 23:35:09 +0000 https://myfermentedfoods.com/?p=365#comment-2070 In reply to Kt.

It’s in the article. Try clicking this link https://myfermentedfoods.com/how-make-easy-kimchi/#tasty-recipes-1121

If it doesn’t show again, your browser may be blocking it for some reason.

]]> By: Kt https://myfermentedfoods.com/how-make-easy-kimchi/#comment-2069 Fri, 24 Apr 2020 21:57:22 +0000 https://myfermentedfoods.com/?p=365#comment-2069 What recipe? I dont see one

]]> By: Gigi Mitts https://myfermentedfoods.com/how-make-easy-kimchi/#comment-1536 Fri, 28 Feb 2020 12:52:31 +0000 https://myfermentedfoods.com/?p=365#comment-1536 In reply to Simon.

Thanks Simon. I’m glad I was able to help you. I hope you enjoy the recipe 🙂

]]> By: Simon https://myfermentedfoods.com/how-make-easy-kimchi/#comment-1529 Thu, 27 Feb 2020 21:41:47 +0000 https://myfermentedfoods.com/?p=365#comment-1529 In reply to Gigi Mitts.

Hi Gigi, Thanks for your reply. That clarifies things for me. I hadn’t realised there would be so much juice. And sincere thanks for sharing your recipe. It is much appreciated. Best regards, Simon

]]> By: Gigi Mitts https://myfermentedfoods.com/how-make-easy-kimchi/#comment-1517 Wed, 26 Feb 2020 12:16:18 +0000 https://myfermentedfoods.com/?p=365#comment-1517 In reply to simon.

Hi Simon,
Re brine, the recipe refers to the juice that gets released in Step 2 while you massage vegetables. Once you fill-up the jar with vegetables there should be enough juice/brine to keep vegetables submerged. If there isn’t you can add water (previously boiled water that has cooled down to the room temperature). Hope this helps!

]]> By: simon https://myfermentedfoods.com/how-make-easy-kimchi/#comment-1502 Tue, 25 Feb 2020 02:55:46 +0000 https://myfermentedfoods.com/?p=365#comment-1502 At step 5 of your recipe you state: “Start putting vegetables into glass jars and ensuring that the vegetables sit below the brine.” What brine? I see no reference to this brine elsewhere in the recipe. What amount of brine? You mention the quantity of salt… but how much water? What am I missing?

]]> By: Gigi Mitts https://myfermentedfoods.com/how-make-easy-kimchi/#comment-992 Tue, 21 Jan 2020 20:54:04 +0000 https://myfermentedfoods.com/?p=365#comment-992 In reply to Karen.

You can substitute fish sauce with miso paste or leave it out.

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