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Kimchi texture

I bought some kimchi on sale the other day. The concoction isn't as red as the other packages of kimchi but the sauce turned out to be thicker than I'm used to. It's also a little sweet but that's normal for kimchi produced in Japan.

Does anyone know if this "thick sauce" is a form of kimchi I haven't yet discovered or should I never buy this stuff on sale again?

Thanks!

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  1. What type of Kimchi? Cabbage or some other vegetable? Also was is stringy liquid (like mucus?) I am not very good at making kimchi, but i made a daikon radish kimchi that had a thick mucus like sauce which was less red than usual. The kimchi tasted fine, but i finally had to abandon the batch due to the mucus strings, which were very unappealing. Not my best batch.

    I may be a bit biased, but I must admit the thought of buying Japanese Kimchi seems somewhat dubious to start (Being Korean myself)

    1. You don't make it sound very appealing, but I can't tell if you disliked it. If you thought it was ok and it didn't make you sick - buy it. But you might want to get something more "mainstream" if you are having people over for Kimchee Chige

      2 Replies
      1. re: KaimukiMan

        Kaimukiman, my general experience is that cooked kimchi such as in Chige is agood way to use up older, not as tasty overfermented Kimchi. Cooking it with denjang can hide a lot of faults. I am assuming that if the kimchi is on sale, it is likely older, and so cooking it is the only thing that might make it appealing....

        1. re: moh

          good point

      2. even when kimchi is old, it doesn't develop a thick sauce...it just changes color ....basically from bright to really dull colors.

        maybe it's thick because its a japanese preparation rather than a korean one? I have no idea how the japanese make kimchi so I'm just assuming here.

        1. if the kimchi was made with daikon/radish, then, yes, it is not uncommon for it to develop a thick stringy sauce, especially as it ferments. not have tried japanese kimchi, so i can't be sure... in addition to soups, as another poster mentioned, older kimchi make very good pancakes (jeon): just chop (rinse kimchi if you want to reduce the redness) and add flour, mix and drop onto hot griddle

          2 Replies
          1. re: berbere

            Also kimchi bokum bap (fried rice). Older, sour kimchi, is perfect for cooking. It gives whatever dish, soup, pancake, or stirfry a unique flavor that you can not get from fresh kimchi.
            I have sometime seen a thick sauce from store bought kimchi that others have bought (I have always relied on home made kimchi) but I don't know what causes it.

            1. re: hannaone

              The sauce in Ggakttugi, the radish kimchi, is thick because there's rice flour in it.

          2. Hey everyone, thanks for your thoughts on the mysterious kimchi. I've been watching it and really, it looks as if the sauce was cooked with cornstarch or something, giving it that oooooze of a texture. And perhaps why the cabbage never absorbed the redness.

            Humbucker, it's probably that rice flour you're talking about. I'd rather cook with it at this point so thanks everyone for the ideas!

            1. Does anyone have recommendations for the best mail order kimchi? . . .Or recipe? Need some help from folks with experience.

              1. one tip if the kimchi is old and has turned too fermented tasting and sour: use in the recipes suggested above like pancake or jigae, but i think it goes good in kimchee mandu...the trick to covering the taste is to add a tsp of sugar to the kimchee before making the rest of the recipe