Comments on: Recipe: Getting Probiotic with Homemade Kimchi

By: Bruce

Bruce — Sat, 15 Sep 2012 20:57:09 +0000

I followed your directions to the letter, but this kim chee turned out to be so salty I couldn’t eat it.

I think you left some critical steps out of the recipe, like rinsing the cabbage leaves thoroughly after the first step to remove as much salt water as possible.

I would strongly recommend NOT adding any of the reserved salt water to the final fermentation step.

Also, you neglect to say when the ginger should be added but I assume it is into the food processor with the other seasonings.

Even with these recommendations, I am not sure the saltiness will be corrected to make this recipe salvageable.

By: Sandra

Sandra — Sun, 09 Sep 2012 21:54:53 +0000

I love kimchi but am wary of the fish sauce as well since I am a vegetarian. I would love to try this recipe but I have one question: When you say “seal” the glass jar, do you mean air tight? Or should the jar just be covered so that no insects or dust can get to the fermenting cabbage? I have jars with airtight seals but am afraid that pressure would build up during the fermentation process.

By: Homemade Kimchi – Glow Kitchen

Homemade Kimchi – Glow Kitchen — Wed, 05 Sep 2012 12:09:31 +0000

[…] the full recipe with instructions at […]

By: Juan Miguel Ruiz

Juan Miguel Ruiz — Wed, 05 Sep 2012 06:04:08 +0000

I’ve been keeping a close tab on the “Vegan This” recipes on the site so we can make it for the family (my dad’s a vegetarian) and this has got to be my favorite so far. I’m gonna try it out as soon as possible. Thanks a lot!

Juan Miguel Ruiz
GreenJoyment.com