1. What if I can’t find u sweetened pear/apple juice? Oh, I have another question! This time, it was really bubbling along on day 1 & 2 like usual, but then it just stopped. You can read about it here. PLEASE HELP!!! It says 3-8 lbs of cabbage, how do i measure the remainder of the ingredients if i use 8 lbs rather than 3? Thanks so much, Scott! They both giggled and told me their best tip was to buy some already made. I am making this now. For over 28 years, Koreana Grill has been serving Riverside and the Inland Empire by doing what we do best -- Korean BBQ -- and we're serving up an authentic taste of it in an all-you-can-eat, buffet-style fashion. The salt water brine was disposed of in step 2: “Let the brine drain away.” If it is necessary to make new brine what are the ingredients and ratios. Could you please clarify? Thanks. I made this exactly according to the recipe and looks great, but one bite and my mouth is on fire and my eyes are watering. Seems to defeat the purpose of being healthy with this much sodium. Thankyou for your recipe. Hi I put mine in my pantry, it’s the second day and it’s not bubbling a tall, is that normal? Thank you, Kathy! Again, my apologies if you found my comments offensive. I can’t wait to make this because I am kimchi crazy. I followed all your instructions making the kimchi got the special powder but unfortunately I didn’t have any apple and pear juice so I just blended an apple with a yes with the Pulp iaswell and put a little bit of the brine in the in the blender I’ve made i6hours ago and there’s only one bubble in one of the 9 jjars so have I stuffed it up. Just check over the labels of juices that say 100% apple juice and you’ll be fine! 2) is miso needed? Hi Gwen- It smells gamier and funkier if that helps. Add 4 tablespoons to a quart of water and stir until the salt is dissolved. , This looks lovely. The chicken version of the wildly popular Vietnamese Caramel Pork! I’m on my third batch. Where does the apple or pear juice come in? I think I remember some other commenters may have tried it with green cabbage and weighing in with their results in the comments section. Can you please clarify in step 5: “If needed, pour in some additional brine to keep all the vegetables submerged.” Which brine you speak of? “Mat (mott)” means “taste” in Korean. You are a kimchi making master now! Place it on a rimmed baking dish to catch any spill-over. True story, it did ferment! -It’s wicked high in Vitamins A, B, and C. -Many (if not most) Koreans eat a little kimchi with each meal or at least once a day. Can you tell me how many pounds of napa cabbage should I use for this recipe? The kimchi recipe that I’m sharing today is my family’s favourite version. If so, can I add some more sugar at this point, Hi Sue- It’s definitely possible that you need to add more brine! I left out the fish sauce… That’ll teach me to multi-task while responding to comments. Can’t wait to try this!. i am so happy i found your page!! Maybe it just needs to ferment more to let off more liquid? I just made it for the first time but I forgot carrots because not all recipes call for carrots so I have enough room in the jars to add carrots so how many days do I marinated at room temperature with a loosely screwed on top for the jar? That said, it’s still delicious with young kimchi, and it’d be fun for you to compare the results of the young with the results of the old. I am pretty sure I linked to where it is available on Amazon within the post. I did see something about topping off with brine after it’s fermented a while so I wanted to make sure! Thanks! How can I make additional brine?Just salted water? Thanks! Used a whole Chinese cabbage head from our garden for it and can’t wait to try other veggies! Can’t wait to make this. Thanks so much for taking the time to rate the recipe and let me know you like it! Kimchi paste 2 brown onions 1 tsp. … I have tried it successfully with savoy cabbage, if that is available near you. For those without Koreqan pepper powder that want to try it, Sriracha sauce is a pretty good substitute. I am on my second round of this amazing Kimchi recipe! It takes about 25 minutes to make, and four to seven days to ferment. I am now questioning Katies addition of rice wine vinegar. Whatever it’s called, though, it’s darned good… I hope you make some! Is there an alternative for them? I don’t get it. Did you do anything differently that you can think of? Thank you for your help. i will definitely try your recipe next time. I made this yesterday morning, and we had a taste of it with dinner this evening. In NYC we have many varieties of locally made kimchi. Thanks for adding to my repertoire! You mention adding extra brine to make sure everything is covered. No nerve was hit. Thank you for your BEAUTIFUL pages on this WEB sight. I will definitely try your kimchi pancake recipe as well. nutritional, or proper usage information than the information displayed on our website. Plus, you can check the recipe index for my vegetarian food section. It wasn’t my intent to be offensive and clearly I’ve hit a nerve. Hello, I discovered kimchi when I watched the Korean drama called “Boys before flowers”. Vitacost Organic Ground Ginger 1 Tbsp. Calories 10 % Daily value* Total Fat 0g 0%. Create the brine from 4 cups water and 4 tablespoons kosher or sea salt! Looks great! Hi Abby- You really do need the salt both to help break down the cell walls in the vegetables and also to help control the bacteria in the fermentation, but please keep in mind that most of the salt is rinsed away when you drain the soaked vegetables. I think Mott’s has a no-sugar added apple juice! You are basically loosening up the paste a bit with it. Here’s to hoping! I don’t see anything about that but I’ve always added the water and the cabbage mix? My cookbook (Not Your Mama’s Canning Book) would be up your alley and as it is a canning book, there are very few recipes in there you’d need to alter. . I’m sorry that part really confused me. Let the brine drain away. , I hope you enjoy this version, whichever you decide to call it. I’m so glad you love it and took the time to rate the recipe and let me know! The idea sounds awesome, and I really want to give it a try. If you find you’re having trouble getting it bubbly, you can add a little brine according to the notes in the recipe. Do you think I have a problem? I highly recommend refrigerating it on the tray you used to contain the Grand Kimchi River while it fermented. Actual product packaging and materials may contain additional and/or different ingredient, Eden Foods Pickled Daikon Radish. Once it’s really rocking, move it to the fridge. Not powder. 3.00g. Hi Diana- It adds fructose which the pear would also do… you do not need to add a specific amount. Actually, Cindy, this is the recipe you’d want to use for the Kimchijeon (Kimchi pancakes). It seems high if you are pouring the brine off. Garlic, ginger, the white parts of scallions, Korean Red Pepper Powder*, fish sauce, unsweetened pear or apple juice, miso paste, and whatnot go into the food processor or blender. Thanks so much for checking back in, Mindy! How do you make additional brine if my kimchi is only half way submerged? Green cabbage is much sturdier than napa and ferments differently. If you’re down with it, I would stash half in the refrigerator and leave half out to see which I preferred for the next go round. I can ‘t wait to try it! There is actually some science behind this. so, clever me, I got a can of pears in unsweetened juice and chucked the whole thing into the pepper paste. Nervous to see how “bubbly” it turns out over these next three days, but I’m cautiously optimistic. 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