Comments on: Homemade Kimchi

By: Cayetano

Cayetano — Thu, 27 Sep 2012 19:49:00 +0000

I love kimchi!!! I studied Korean in college and my professor made it all the time. He said that he let his ferment in the ground….I’ll think I’ll go with your way lol

By: Aylin

Aylin — Sat, 22 Sep 2012 09:31:23 +0000

Hi Bruce, thank you for your feedback and I’m sorry I have missed to say that it should be rinsed after it soaks — I’ve edited the recipe to account for that step. I didn’t find it too salty after using the reserved liquid — you only end up using a very small amount (1/4 cup or so) as the natural juices from the cabbage will release as you push it down firmly into the jar. Kimchi is a salty treat regardless, so it’s not for those looking to down their sodium intake.

By: Bruce Behnke

Bruce Behnke — Sat, 15 Sep 2012 21:01:00 +0000

I followed your directions to the letter, but this kim chee turned out to be so salty I couldn’t eat it.
I think you left some critical steps out of the recipe, like rinsing the cabbage leaves thoroughly after the first step to remove as much salt water as possible.
I would strongly recommend NOT adding any of the reserved salt water to the final fermentation step.
Also, you neglect to say when the ginger should be added but I assume it is into the food processor with the other seasonings.
Even with these recommendations, I am not sure the saltiness will be corrected to make this recipe salvageable.

By: GlowKitchen

GlowKitchen — Wed, 05 Sep 2012 20:35:00 +0000

The smell is so faint. I was worried about that too, but the salt preserves it well enough!

By: Eileen @ Ham Pie Sandwiches

Eileen @ Ham Pie Sandwiches — Wed, 05 Sep 2012 18:42:00 +0000

KIMCHI! I definitely need to make up a batch of this stuff. I’m a little concerned about the smell, but it can’t be that bad, can it? (Making sauerkraut worked out fine, with no smell to speak of!)