HOME > Chowhound > Home Cooking >
Brewing beer, curing meat, or making cheese?

Making kimchi at home: Bubbling question

pulled pork Dec 19, 2011 06:13 AM

I made kimchi for the first time. 4 days in a bar jar with screw top lid. Opened a jar this morning and got bubbly juice everywhere. It's just like when you open a seltzer bottle without letting it settle first.

The kimchi smells ok but did not taste it yet.

Any advice, warnings, danger, help?

  1. southernchow Sep 30, 2013 09:47 AM

    I have tried a batch with apple and pear after reading about it. seems to ferment much quicker..will this keep ok or be a short term thing?

    1. southernchow Sep 27, 2013 11:30 AM

      I'm new to making kimchi and get confused by all the recipes on line. there must be as many ways to make it as there are Koreans:) the basic cabbage(chow) works well for me but do you "top off" the jar with some of the brine or leave it kind of dry?

      4 Replies
      1. re: southernchow
        hannaone Sep 27, 2013 06:02 PM

        You should drain the brine from the cabbage after soaking.
        The seasoning mix should have enough moisture in it, and the cabbage itself will release some liquid.
        No need to "top off".

        1. re: hannaone
          southernchow Sep 28, 2013 04:39 AM

          many thanks...mixing up some this morning..am trying some apple in it for the first time. read that this improves flavor and speeds fermentation.

          1. re: southernchow
            sparky403 Sep 29, 2013 09:15 AM

            I did this one a couple months ago...it was really good. Though I thought much better after a couple of days

            quick Bok - Choi Kim-chee with banana


            1. re: sparky403
              southernchow Sep 29, 2013 01:42 PM

              thanks sparky...I'm going to make that but I think that banana idea can go into my normal kimchi. I just made a batch of the basic cabbage kimchi and added apple..really shortened the cycle for fermentation..two days and just a little fermentation ..I like it like that...the banana should do the same thing.

      2. l
        lulumoolah Dec 19, 2011 02:39 PM

        It's the fermentation process. Next time don't fill the jar completely, leave some room for the liquid to accumulate. Also, don't screw the lid tightly. Leave it loose. If you want the kimchee to last longer without becoming too fermented, you can leave the jar in the fridge to slow the process and extend the period before the kimchee becomes too sour. Makes good kimchee gigae when it gets overripe.

        1. s
          soupkitten Dec 19, 2011 12:15 PM

          another way to do it is in a crock or large glass jar with a plate sitting directly on top of the vegetable matter, and a (nonreactive) weight on top of that, pushing the cabbage etc. down and keeping it thoroughly submerged. it is okay if the liquid comes up over the plate. no exploding jars/lids that way. or, if you like the way you are doing it now, leave the jar lid loose and put the jar on a rimmed tray or in a bowl to catch any overflow.

          your kimchi is fine.

          2 Replies
          1. re: soupkitten
            hannaone Dec 19, 2011 05:55 PM

            Exploding kimchi jars are ugly.

            Had some explode in checked baggage coming back from Korea once.

            1. re: hannaone
              soupkitten Dec 19, 2011 06:25 PM

              oooh. i would imagine new suitcases were in order. not to mention the unmentionables replacement costs. i haven't experienced a kimchi bomb *knocking on wood, now,* but i did once open a true double-door fridge to find that a one-gallon glass jar of sauerkraut (aka the german kimchi) had exploded..... it had been sitting on the top rack, of course, all the better to cascade fermenting cabbage and leeetle teeny glass shards..... all. over. everything. then, at home, there was the "home-brew closet incident," ...remind me why we even mess with fermentation? oh yeah--delicious :)

              btw i am happy to see you back with us, yay!

          2. l
            LUV_TO_EAT Dec 19, 2011 11:58 AM

            Yes that's the fermentation happening. It's fine and it should be pretty sour after four days...I normally don't leave it out at room temp more than two days.

            1. p
              pmarie1 Dec 19, 2011 06:47 AM

              That just indicates that all those complex sugars are fermenting, which is where the savor of the kimchi develops.

              1. hannaone Dec 19, 2011 06:22 AM

                It's common for Kimchi to expand during the fermentation, that's why you should always allow some space between the kimchi and the container top.
                It also helps when using an airtight container to release pressure now and then. Sealed glass jars have been known to explode on occasion.

                Traditionally kimchi is made in earthen crocks with a heavy, but not airtight, lid.

                Show Hidden Posts