Q&A for How to Make Kimchi

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Why do I have to put the plastic bag in the jar?

Community Answer

Putting the bag in the jar will ensure that the vegetables stay submerged in the brine and don't get moldy or yeasty.

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Question

How can I heat up kimchi?

Community Answer

I suppose you could heat it in a frying pan, but you may kill the healthy bacteria inside the kimchi.

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Question

Is there any veg substitute for fish sauce?

Community Answer

Perhaps try a liquid amino, though Vegemite may be more suitable as it’s flavor and consistency is thicker.

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Question

Are there any other alternatives for putting the bag in the jar?

Community Answer

Yes. You can use boiled river stones as weights to keep the kimchi submerged in the brine.

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Question

Can I use commercial hot chili sauce instead of chili pepper flakes?

Community Answer

Yes, but it will change the consistency and flavor of the kimchi.

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Question

How long do I leave it in brine?

Community Answer

Leave it for 3 to 6 days.

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Question

Can regular pepper flakes be used?

Community Answer

No, regular red pepper will be too spicy and carries a much different flavor than Korean chili powder.

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Question

What are all of the vegetables I can use in kimchi?

Community Answer

I couldn’t possibly name them all! You can use radishes, round cabbage, perilla leaves, lotus roots, and ginger. Pretty much any crisp, crunchy, leafy root vegetable could be made into kimchi.

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Question

How can you tell if kimchi has gone bad?

Community Answer

You can usually tell that the kimchi is no longer fresh when the vegetables become mushy and the brine develops bubbles.

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Question

How do I cut the carrot if metal or plastic utensils cannot be used?

Community Answer

You can use metal utensils while preparing the food, just not when storing them, especially if the fermenting process is used.

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Question

Can I use plastic containers for this?

Community Answer

You can actually use them, but it's not highly recommended, as kimchi may leave a smell in the jar even after a wash.

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Question

Can I use soy sauce to make kimchi?

Community Answer

No, because soy sauce is different from fish sauce, and is very salty.

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Question

Will still fermenting Kimchi bubble when the jar is opened?

Community Answer

Yes! Korean people get together in March to make the kimchi for the whole year, so even if they store the kimchi in the fridge for a year, it is still fermenting, Just be careful to not contaminate your kimchi with other bacteria or virus leaving the jar open because can be unhealthy for you. Also, the bubbles are CO2, so if you open the jar, it is highly probable that you lose that CO2, is not needed for kimchi, but still if you like that bubbles you should probably leave it closed (like kombucha or sauerkraut).

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