Kimchi Disaster

No, it wasn't that the kimchi fermented and then exploded or anything dramatic like that.

It just didn't taste right. Maybe I still need to wait a few more days for the flavors to improve and develop further.

So. Anyway. It started out like this. The evening before Thaipusam, I purchased some napa cabbage. Around 2.3kg worth.

The following day, I salted the cabbage.

I made the easy kimchi (mak kimchi) where you cut the cabbage into bite sized pieces instead of the traditional one where the cabbage is cut into quarters.

After 2 hours (tossing every 30 minutes) the cabbage shrank considerably.

In the process of tossing, I found extra protein.

Eeee.....geli!

The cabbage was rinsed three times and left to drain. The night before, I had already prepared the chives and spring onions.

While the cabbage was draining, I made the kimchi paste and while waiting for it to cool, I cut the carrot and daikon into strips.

I think I may have put too much gochugaru (red pepper flakes) but that was the amount I used previously. Somehow this time it didn't seem right. Never mind lah.

There it is. One big basin and one small basin of kimchi.

I transferred the whole lot into 4 containers. I let the two small containers stand at room temperature (covered of course) for 24 hours.

It was still not sour and I let it continue to ferment for another 12 hours. Oh, I also found the kimchi too spicy hot. Back in 2021 I didn't find it too spicy at all. 

After 12 hours, the kimchi was just a bit sour and I transferred the containers to the fridge to continue to ferment slowly. I don't want the kimchi to become over ripe. It still doesn't taste good as of today.

This morning I transferred some kimchi from the big container in the fridge into a glass bottle. This I will let ferment for 48 hours. Hopefully by Tuesday morning it will achieve the right degree of ferment.

Even if it didn't turn out well, I can always use the kimchi to cook kimchi jigae.

On the day I made the kimchi, I ate some (fresh) with my meal and due to the spiciness, I experienced atom bomb the next day wahahahaha!!! Oh dear.

Well, there will be another opportunity for me to make another batch of kimchi during the Chinese New Year holidays. I will use only half of the red pepper powder. I am sure the next batch will see improvement.