tag:blogger.com,1999:blog-36405856.post5353848012417647060..comments2024-03-26T03:31:06.199-04:00Comments on Ask a Korean!: Ask a Korean! News: Cabbage KimchiT.K. (Ask a Korean!)http://www.blogger.com/profile/07663422474464557214noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-36405856.post-54004334419371684002011-09-28T19:43:19.496-04:002011-09-28T19:43:19.496-04:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-85927824719432136172011-09-28T19:36:33.586-04:002011-09-28T19:36:33.586-04:00To TK: thank you! That really clarified the proces...To TK: thank you! That really clarified the process for me because I was struggling for a long time - everybody says differently. I usually use only two napa cabbages. So next time I will leave one batch in the fridge and start using in a week - I like the taste of fresh kimchi better as well:)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-27359239160698276072011-09-28T17:32:16.609-04:002011-09-28T17:32:16.609-04:00Actually, unless you used less than 3 cabbages, I ...Actually, unless you used less than 3 cabbages, I would just put it in the fridge -- fresh kimchi has its own merits. Slow fermentation is always preferable. It will ferment in a week. I would leave it out only if: (1) the batch is small and (2) you really, really want sour kimchi instead of fresh ones.T.K. (Ask a Korean!)https://www.blogger.com/profile/07663422474464557214noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-15998241821585401722011-09-28T17:28:35.332-04:002011-09-28T17:28:35.332-04:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-73047777383714625312011-09-28T17:01:26.592-04:002011-09-28T17:01:26.592-04:00@vb if you put your kimchi in the frig right afte...@vb if you put your kimchi in the frig right after you make it, you run the risk of fermentation not taking place. i recomend that you leave on the counter at least one day before you put it in the frig. once in the frig, fermentation will be very slow due to the cold temperature so you have to wait a long time before it is ripe. i recommend this technic if you make a large batch. as far as leaving on the counter, fermentation takes place faster depending on the room temperature. under around 75 degree, i recomend 2days after you make it but of course you should check.Davidhttps://www.blogger.com/profile/10143730092002481972noreply@blogger.comtag:blogger.com,1999:blog-36405856.post-36131262820892785832011-09-28T12:41:03.355-04:002011-09-28T12:41:03.355-04:00This comment has been removed by the author.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-36405856.post-56563569973913099072011-09-28T04:09:02.987-04:002011-09-28T04:09:02.987-04:00Very interesting. I was very very surprised when I...Very interesting. I was very very surprised when I was in Korea that vegetable seemed to grow regardless of the season. I couldn't judge for local veggies I wasn't used to, such as napa cabbage, but I found that for examples tomatoes or cucumbers were not always very tasty or of high quality. In France we more and more try to eat seasonal products, since it's both tastier and more respectful of the environment. <br />I was wondering if this way of thinking was growing in Korea, and at the same time if organic food was popular. <br />It would seem to me strange if it wouldn't, since Koreans struck me as highly concerned by their health, and especially by healthy food. (How many times did I hear "eat this, it's good for your health")koreorhttps://www.blogger.com/profile/05087381405783026476noreply@blogger.com