Do you even kimchi? 44 Liters of kimchi made yesterday. Biggest batch so far. I'm using heavily modified Maangchi Easy Kimchi recipe.1yr ⋅ t0n10 ⋅ r/kimchi
First time making kimchi how often do I open it since it's not a jar to burp?2mo ⋅ mistakenteardrop ⋅ r/kimchi
I’m trying to make white kimchi is there a thing about adding not enough salt?3mo ⋅ criszy101 ⋅ r/kimchi
My white spatula has succumbed to forces of the 붉은 고추 조각3yr ⋅ Johnny_Carcinogenic ⋅ r/kimchi
33 yrs ago my 6th grade friend Charlie Kim’s mother gave me some home made Kimchi. I’ve never stopped. Today I share Cucumber Kimchi1yr ⋅ Adventurous_Pea_3240 ⋅ r/kimchi
The progression of my fermentation container needs. Pint Jar —> “Big jar” —> 2.5 gallon ceramic onggi —> 8 gallon e-jen fermentation doodad.1yr ⋅ Kylecom2000 ⋅ r/kimchi
My new favorite snack - dehydrated kimchi! Tastes just like Andy Capp’s Hot Fries2yr ⋅ Gary5Host9 ⋅ r/kimchi
The newest batch. I’m bummed I forgot the miso paste but it’ll still be amazing2yr ⋅ dopamiineonline ⋅ r/kimchi
My first ever batch! (yield from two heads of cabbage) Hoping it works out!1yr ⋅ zoescence ⋅ r/kimchi
11 napa cabbages salted, rinsed, and split into 4 parts. Rice flour porridge. Gochugaru. Carrot, daikon, scallions. Had to fill up my new 8 gallon ejen container. I❤️kimchi.1yr ⋅ Kylecom2000 ⋅ r/kimchi
Sold 4 kilos of kimchi this week! Started with making small batches for myself then turned to a small business.3yr ⋅ daenielle ⋅ r/kimchi
Made a fresh batch of kimchi, hopefully it will last longer than two weeks this time2yr ⋅ ManMadeDuckie ⋅ r/kimchi
First batch, and first time fermenting. Too much brine this time, but enjoying the trial and error!1mo ⋅ SpicyScotchEgg ⋅ r/kimchi
My first time ever making Kimchi! I never thought I'd do it, but thanks to this sub I did it!4yr ⋅ PSN-Angryjackal ⋅ r/kimchi
5 kilos of kimchi, now I've got to wait for a good fermentation and my kitchen is cold 🥶1yr ⋅ bobfrankk ⋅ r/kimchi
Had collard green kimchi at a fusion place a couple weeks ago, decided to give it a try!3yr ⋅ stopcounting ⋅ r/kimchi
First time doing kimchi! I used Maangchi's recipe with slight variations :)2yr ⋅ KuroKageHane ⋅ r/kimchi
Centuries old kimchi pancake recipe finally passed down to me from my grandmother - recipe in comments!3yr ⋅ joonjoon ⋅ r/kimchi
What to do with white kimchi? I love cooking with my kimchi but have no idea what to do with the white one, other than eating it as is.1yr ⋅ Scarab433 ⋅ r/kimchi
First batch of Kimchi.. One week to go😁 can't wait.. I tried not to burp the glasses but some liquid came out the first couple of days during fermentation.. Any suggestions on how to seal it more efficient?2yr ⋅ ideationbulb ⋅ r/kimchi
After weeks of procrastinating I went to the market to get the missing ingredients so I can make my first ever batch of kimchi tonight.3yr ⋅ Johnny_Carcinogenic ⋅ r/kimchi
First time making Kimchi, was really fun but also a lot of work. Napa Cabbage, radish, carrot, garlic, ginger and spring onion. I pressed it down alot but it still looks wet from the outside, are there specific things I need to keep in mind?1yr ⋅ Cykliptus ⋅ r/kimchi
Followed Maangchi's recipe. Normally I do 5lb but I go through it so fast that I wanted to double it. Yum!4yr ⋅ dispatch411 ⋅ r/kimchi
I think my kimchi was too dry, it has white spots on the top now :( Do I throw it out?1yr ⋅ keepmedreaming ⋅ r/kimchi
This was served to me as kimchi... but what is it? It wasn’t cabbage and it certainly didn’t taste like any kimchi I’ve ever had.1yr ⋅ ballsquancher ⋅ r/kimchi
Are kimchi containers really that expensive? Can you guys please tell me how you ferment kimchi without having to spend huge money on the container?8mo ⋅ thoxo ⋅ r/kimchi
Kimchi #2: mustard greens, beet greens, rainbow chard, leek, red radish, pear, ginger, birds eye chili, Korean red pepper flakes2yr ⋅ buttlicker9669 ⋅ r/kimchi
Help: My Kimchi is starting to ferment and moving upwards in it's container and not covered by liquid anymore. What should I do?1yr ⋅ mundane_motto ⋅ r/kimchi
My first batch and bubbling like crazy after almost 48 hours in. Can’t wait to try some later.1mo ⋅ burner_account_12 ⋅ r/kimchi
What do you think of this raddish? I”ve been using this one for a year bcs in my country i cant find the korean one. I like the taste. Have you tried making kimchi with this one?1yr ⋅ Hefty_Connection_163 ⋅ r/kimchi
How can I make my kimchi more like this? It’s very soft and compact, and a bit sweet. Store bought from Korean market2yr ⋅ ZenBuddhism ⋅ r/kimchi
First time Kimchi. Jar is too big, I pushed down the Kimchi and put cling film on top. Is this okay?1yr ⋅ KhazadNar ⋅ r/kimchi
Made my first batch of kimchi earlier today. Is it supposed to be this watery right away?2wk ⋅ anonymous_redditor_0 ⋅ r/kimchi
Is it okay to leave this much space in my kimchi container? There was a post I read that leaving so much space will produce more mood? Is it true? Or can I do something to prevent that from happening?1yr ⋅ Unusual_League_6477 ⋅ r/kimchi
Any recs for pepper flakes? Using this one and find it too spicy and not too flavorful at all2yr ⋅ da_boy_max ⋅ r/kimchi
I made kimchi yesterday but I read it needs to be fully submerged in the brine. This is how mine looks. Did I mess up on something or will it be fine to eat in a few days?1yr ⋅ SnooAdvice8895 ⋅ r/kimchi
First time making kimchi without help! The reused jar makes it feel more legit3yr ⋅ donteatmybrain ⋅ r/kimchi
