Comments on: How to store Homemade Kimchi http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/ Korean Recipes, Videos, and Restaurant Reviews Thu, 01 Dec 2011 17:50:43 +0000 hourly 1 http://wordpress.org/?v=3.1.2 By: Anna http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/comment-page-1/#comment-5644 Anna Mon, 26 Sep 2011 18:17:56 +0000 http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/#comment-5644 Oh and Aaron that kimchi, you could get rid of the top moldy part and eat the bottom part. ^^ Oh and Aaron that kimchi, you could get rid of the top moldy part and eat the bottom part. ^^

]]> By: Anna http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/comment-page-1/#comment-5639 Anna Mon, 26 Sep 2011 03:20:24 +0000 http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/#comment-5639 Yes Aaron, it was too hot and you left it out too long. ^^ max will be 1.5 days to 2days if it's not too hot. If the weather is hotter you should refrigerate it sooner. You only need to ferment it right after you make it. Leave it out for about a full day and then the juice will start to rise. Refrigerate it after. It should Slowly ferment nicely on the refrigerator as you eat it. ^^ Yes Aaron, it was too hot and you left it out too long. ^^ max will be 1.5 days to 2days if it’s not too hot.

If the weather is hotter you should refrigerate it sooner. You only need to ferment it right after you make it. Leave it out for about a full day and then the juice will start to rise. Refrigerate it after. It should Slowly ferment nicely on the refrigerator as you eat it. ^^

]]> By: Aaron http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/comment-page-1/#comment-5638 Aaron Mon, 26 Sep 2011 03:07:05 +0000 http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/#comment-5638 I love kimchi, but I one time I was fermenting it and mould was growing after just 4 days. How do I prevent this? Was the weather too hot? It was around 30 degrees Celsius... Aaron from <a href="http://www.kubeen81.blogspot.com" rel="nofollow">Easy Chinese Canadian and Western Food</a> <a href="http://www.kubeen81.blogspot.com" rel="nofollow">kubeen81.blogspot.com</a> I love kimchi, but I one time I was fermenting it and mould was growing after just 4 days. How do I prevent this? Was the weather too hot? It was around 30 degrees Celsius…

Aaron from
Easy Chinese Canadian and Western Food
kubeen81.blogspot.com

]]> By: Anna http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/comment-page-1/#comment-5018 Anna Mon, 19 Jul 2010 18:32:05 +0000 http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/#comment-5018 Glass lock tops should be ok for about 2 weeks for fresher taste kimchi. However, I'm not saying it's gonna go bad and you need to throw them away. It will be fermented more so it will taste little different from the first two weeks. That's all. We usually say it's "ripe" or "too ripe" in Korean. So usually with more "ripe" kimchi (usually after 2 weeks)we make kimchi stew or stir fry them as banchan. If it's just made fresh you need to store in room temperature first for about 24 hrs to let it ferment.After that you can store if for pretty much for weeks... (if it lasts that long LOL...ours usually don't) As for "canning" for long term how long are you thinking?? Glass lock tops should be ok for about 2 weeks for fresher taste kimchi. However, I’m not saying it’s gonna go bad and you need to throw them away. It will be fermented more so it will taste little different from the first two weeks. That’s all. We usually say it’s “ripe” or “too ripe” in Korean. So usually with more “ripe” kimchi (usually after 2 weeks)we make kimchi stew or stir fry them as banchan.

If it’s just made fresh you need to store in room temperature first for about 24 hrs to let it ferment.After that you can store if for pretty much for weeks… (if it lasts that long LOL…ours usually don’t)

As for “canning” for long term how long are you thinking??

]]> By: kondor http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/comment-page-1/#comment-5015 kondor Sat, 17 Jul 2010 13:52:50 +0000 http://www.kimchibulgogi.com/how-to-store-homemade-kimchi/#comment-5015 For what period of time can I store my fresh Kimchi if I use the glass lock top containers? I was also interested in "canning" my product for long term and/or distribution to friends and family. For what period of time can I store my fresh Kimchi if I use the glass lock top containers? I was also interested in “canning” my product for long term and/or distribution to friends and family.

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