KImChi's sour taste and not water-retent, How can I make that?

Question

Ive been trying to make kimchi and radish kimchi. All the time they came out bad and into the trash. The kimchi came out not sour at all like it supposed to be, the radish soaked and absorbed even more water into it. Not sour at all but just watery look and bitter taste.
Anyone has any suggestion to make it good, sour, not watery, and not bitter?
Thanks,

Answer 1

Title: TURNIP-WATER KIMCHI (KOREAN DONG CHIMI)
Categories: Salads, Vegetables, Korean, Vegetarian, Ethnic
Yield: 4 Servings

1.00 lb Chinese turnip
1.00 Scallion
1.00 tb Fresh ginger
2.00 c Water
2.00 tb Salt
2.00 Cloves garlic
1.00 ts Sugar

1. Slice the turnip into finger-shaped pieces, 1 1/2 inches long and
1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice
fine lengthwise. Repeat the same process for the ginger and garlic.
Place these ingredients in a bowl, sprinkle with 1 tablespoon of the
salt, mix well and leave, covered, overnight.

2. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a
separate bowl. Let this mixture stand overnight, then pour it over
the kimchi. Keep at room temperature for 24 hours. Transfer to jars
and refrigerate. It will keep for at least 1 week.

INSTANT KIMCHI (KOREAN GUT CHURI KIMCHI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetables Salads
Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chinese cabbage
2 Cloves Garlic
1 t Hot pepper
1 t Soy sauce
1 t Vinegar
1 tb Salt
1 tb Sugar

1. Chop the cabbage into pieces about 1 1/2 inches
long by 1 1/2 inches wide. Three cups of chopped
cabbage are needed.

2. Crush the garlic and blend with the hot pepper,
soy sauce and vinegar. Add the cabbage and mix well.
Add the salt and sugar, mix and cover until ready to
serve.

QUICK KIMCHI (KOREAN MAK KIMCHI)

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Korean Vegetarian
Condiment

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 lb Chinese turnip
1 1/2 lb Chinese cabbage
1 c Water
1/4 c Salt
4 lg Scallions
4 lg Cloves Garlic or 6 sm clove
2 tb Chopped fresh ginger
7 ts Cayenne pepper

1. Wash the leaves of a Chinese cabbage and cut them
into 2-inch lengths (the leafy end may be left longer;
it will shrivel the most). Peel the Chinese turnip,
halve it lengthwise down the center and then slice
thin across the grain.

2. Combine the salt and water. Place the vegetables
in a large pot. Pour the salted water over the surface
of the vegetables and cover the pot. Leave overnight.

3. The next day, mince the scallions, garlic and
ginger. Drain the vegetables, which should be wilted
and reserve the salty water. Season with the cayenne,
scallion, garlic and ginger. Mix the vegetables by
hand, using rubber gloves if available. Pack this
mixture tightly into jars. Pour the salted water over
the mixture so that the liquid comes to within 1/2
inch of the top of the jar.

4. Keep at room temperature for 2 or 3 days, then
refrigerate.

Makes about 2 jars of kimchi which should be enough
for a large dinner party.

Kimchi (Korean Pickle)

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Vegetables
Korean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lbs vegetables
--cabbage, yellow turnip and
cucumber
2 tablespoons salt
1 1/2 tablespoons minced onion
1 teaspoon minced garlic
2/3 teaspoon minced gingerroot
1/2 tablespoon ground red pepper -- to 1 tables

Wash and drain vegetables. Peel turnip and cucumber. Slice vegetables
into small pieces. Sprinkle with 2 T. salt,and let stand for 3-4 hours.
Press out liquid. Mix vegetables well with onion, garlic, gingerroot
and red pepper. Put vegetables in a large glass jar with a tight lid.
Leave jar in the refrigerator for 3-4 days. Serve with meals. Makes
about 2 pints. Contributed by Helen Jolly. Formatted by Olivia
Liebermann.

Title: KIMCHI (KOREAN CABBAGE RELISH)
Categories: Vegetables, Relishes, Korean
Yield: 1 servings

1 Head Chinese cabbage
- cut into 1/2-in. strips
3 tb Salt
6 Green onions; chopped
- (or less, if desired)
3 Garlic clove; minced
- (or less, if desired)
1/2 ts Crushed dried hot red chile
1 ts Chopped gingerroot

Soak cabbage in salted water to cover 5 to 10 hours.
Drain. Combine cabbage with salt, green onions,
garlic, chile and gingerroot. Mix well and spoon into
large jar. Cover and refrigerate 1 to 2 days before
using. Keeps well several weeks. Use as relish or
salad. Makes about 1 quart

CASUAL KIMCHI (KOREAN MAK KIMCHI I)

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Vegetables Salads
Korean

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 lb Chinese cabbage (the long-
Straight leafed variety)
1/4 lb Chinese turnip
2 cn Flat anchovies
4 Cloves Garlic (or 5)
3 Scallions
1/4 c Salt
4 tb Hot pepper flakes
2 tb Cayenne pepper

1. Remove the large outside leaves of the cabbage. Cut them in half
lengthwise, then cut across the grain into 2-inch lengths. Cut all the
inside leaves into 2-inch lengths at the same time. Place the cabbage in a
very large pot.

2. Quarter the turnip, then slice across the grain holding the 4 quarters
together for more speed and convenience in slicing.

3. Pour the oil from the anchovies over the cabbage and turnip. Slice the
anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch
lengths, then slice thin lengthwise. Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days. Refrigerate in a jar.

NORTHERN CABBAGE KIMCHI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 Heads cabbage
7 Korean readishes
1/2 Bundle
-
1/2 Bundle
-
4 Soaked forest mushrooms -- ,
Soaked and cut int
4 Dried stone mushroom -- ,
Soaked, cleaned an
2 Korean pears -- , cut into
Thin juli
5 Garlic bulbs -- , peeled and
Crushed
3 sm Ginger roots -- , peeled and
Crushed
3 c Red pepper powder -- made
Into a paste wi
Red pepper threads
1/2 c Pickled corvina -- , cut
Into narrow st
1/3 c Pickled baby squid, ""
1 sm Octopus,
1/3 c Pickled baby shrimp,
Chopped
1/3 lb Oysters
1 1/2 lb Beef brisket, boiled in 5
qt Water or bee
4 c Coarse salt
Table salt
Sugar
Korean watercress -- , cut
In 2" length
Green thread onions -- , cut
In 2" length
""
""

Preliminaries

Trim off the tougher outer leaves of the celery cabbage and save them; cut
each cabbage head into 2 to 4 sections lengthwise (see above recipe)

Preparations

1. soak the cabbage sections and the radishes in a brine prepared with 3
cups of salt and 4 quarts of water for 3 to 4 hours or until softened.
Rinse with cold water.

2. halve the radishes, reserving 2 and make slit cuts up to 2/3 of the
length from the bottom.

3. cut the pears into thin julienne strips.

4. cut the pickled fish and the fresh squid and octopus into 1 1/2" narrow
strips.

5. cut the 2 remainding radishes into thin julieen; mix the radish strips
with the red pepper paste. Then, add all the remainding vegtables,
mushrooms, and chestnuts along with the octopus, squid, and pickled fish;
mix well. Finally, toss the mixture with oysters and pear strips and season
with salt. This is the stuffing.

6. Pack the stuffing between the layers of the cabbage leaves; filling the
slit-cuts on the radishesi. stack the stuffed cabbage and radishes in a
crock; cover with the salted outer leaves (preliminaries). After 2 or 3
days, add a mixture of salt, pickled corvina juice, pickled baby shrimp
juice, and beef broth, just enough to cover

Title: SPICY KOREAN KIMCHI
Categories: Relishes, Oriental
Yield: 1 servings

1 lb Chinese cabbage
2 tb Salt
4 c Cold water
2 c Very hot water

---------------------PICKLING MIXTURE---------------------
1 tb Finely chopped garlic
1 tb Finely chopped fresh ginger
1 tb Finely chopped scallions
2 ts Finely chopped dried chile
2 ts Sugar
1 tb Salt

SEPARATE THE LEAVES AND SPRINKLE them with the salt.
Pour in the cold water and allow them to stand in a
cool place for 8 hours or overnight. Rinse the cabbage
well and squeeze out the excess liquid. Boil the water
and pour over the pickling mixture. Mix well and
combine with the cabbage leaves. Put the leaves with
the pickling mixture into a large glass bowl. You may
have to cut the leaves in half to make them fit. Cover
the kimchi with plastic wrap and leave in a cool place
for about 2 days. Drain and cut the leaves into
bite-size pieces. Pack into a glass jar until ready to
serve. Makes 1 Pound

Cucumber Kimchi (Oi Sobagi Kimchi)

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Oriental Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 Kirby cucumbers
5 Green onions -- finely chopped
1 Head garlic -- finely chopped
2 tablespoons Fresh ginger root -- finely ch
2 tablespoons Salt
2 teaspoons Sugar
teaspoon Cayenne pepper


1. Cut cucumbers in quarters, the long way. Rub with salt (extra to the 2
tbsp above) and let stand for an hour.

2. Mix the onion, garlic, ginger, red pepper, salt and sugar.

3. Rinse the cucumbers lightly. Pack them into a jar and cover with the
mixture from #2. Add water to fill the jar.

4. Let sit in refrigerator for ATLEAST 3 days. The longer they sit, the
better- I've had mine for 2-3 weeks and they get more flavorful with time.

CUCUMBER KIMCHI "OI KIMCHI"

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Condiments Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Cucumbers -- seenote
7 oz Radish -- giant white
2 ea Green Onions -- shredded
2 ts Garlic -- minced
1/2 tb Ginger -- fresh, minced
1 t Kimchi chile or much more
-I use 2 tb.
3/4 c Radish Juice -- seenote
4 1/2 tb Salt -- or slightly less
1 tb Sugar

Seenote: Cucumbers, do not use cucumbers with waxed skins. If using small
pickling cucumbers, cut off the ends but do not cut in half in step #1.
Seenote: Radish juice, Grate Radish and squeeze the pulp in a piece of
cheesecloth to extract juice.
1. Sprinkle cucumbers with 3 Tb Salt and rub. When softened, wash and cut
off both ends. Cut in half crosswise and make a deep lengthwise slash with
the point of a knife on each half. mikenote, cut almost through to the
other side and fold cucumbers open to stuff them. With longer cucumbers you
may cut them into thirds, that is, into three barrel shaped rounds before
you slit each one.
2. Shred giant white radish and sprinkle with powdered pepper. Combine
green onion, garlic, ginger, and 1 Tb salt, mix well. Insert the mixture
into slashes and pack in a jar or crock.
3. Mix giant white radish juice, 2 1/2 cups water and 1/2 Tb salt together
and pour over cucumbers heavy enough to immerse them in the brine and cover
the crock with plastic wrap or its own lid. Let stand 2 days at 72F.

GUT CHURI KIMCHI (INSTANT KIMCHI)

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Chinese cabbage
2 Garlic cloves
1 t Hot pepper
1 t Soy sauce
1 t Vinegar
1 tb Salt
1 tb Sugar, granulated

Chop the cabbage into pieces about 1 1/2 inches long
by 1 1/2 inches wide. Three cups of chopped cabbage
are needed.
Crush the garlic and blend with the hot pepper, soy
sauce and vinegar. Add the cabbage and mix well. Add
the salt and sugar, mix and cover until ready to serve.:-)

Answer 2

I haven't tasted Kimchi yet, at least I don't think so since I haven't really had Authentic Korean Food yet. I have though tasted different versions of Kimchi, like how other SouthEast Asians make their own pickled sour veggies. I'm not a fan of pickled sour veggies that's made that way. I prefer eating fresh veggies instead. It can be eaten steamed hot if you were to add it in a Soup with meat. Actually I think I can tolerate that much better because you don't get that much of the sourness of the veggies.

Answer 3

What recipe are you using? Koreans pride themselves on using handed down recipes... I dont know what kind you're using, there are tons available though, so choose wisely.

Just to warn you, making kimchi is a very complicated process that I've observed from both my parents making it. Every family makes theirs differently, but I searched for authentic recipes on line vs ridiculous ones that call for the use of celery (never used!) or carrots (sometimes used, very rare) or jalapeno peppers (which doesnt exist in Korea) or bell peppers (also never used).

Hopefully, these should help in comparing/contrasting your current recipe/instructions:

http://korean.allfoodrecipe.com/016320.shtml

http://korean.allfoodrecipe.com/016278.shtml

http://www.epicurious.com/features/going_global/korean/recipes/104681

Hope that helps, good luck with your kimchi!

Answer 4

If there is any Korean store or Oriental store in your area..buy kimchee or Kimchi paste, add to your choice of vegetables like daikon. or what they called radish,it taste more original..
IF not check the website below how to make one.

I do make my own kimchee too..but to make it taste like one..adding kimchee paste is more easy for me..
about your question..add more salt...choose radish very well.sometimes the season has something to do with the taste and make sure you got the firm ones.. not old n wrinkled skin.. and try to experiments making paste at your own and sometimes making kimchee is not an easy one..Koreans are well known of their kimchee making process with such pride and dedication.

Answer 5

I also love kim chi , so i learned to make them myself through recipe books.

1. U salt( not too much salt please..just sprinkle ) the freshly cut Chinese cabbage and some carrots sticks or slices , layer by layer...sealed the container tight and you put in the fridge for 3-4 days.

2. when its ready, u washed the veggies and shake off the extra water.

3. In your container, add in the hot red cayene pepper..( sprinkle to your taste ) , lime juice or a bit of vinegar, 1-2 tbsp sugar,some chilled water,slices of bombay onions, onion leaves. if you wish for a red color, you may add a bit of chili boh.

4. close the container and put back in the fridge for 2-3 days. as long as it is in cold tempreture, it can last for up to 1 month.

Good luck.

Answer 6

did you brine the vegetables for several hours in a strong saltwater solution, and rinse with cold water before spicing and fermenting them?

this might help.

Answer 7

close her legs. I hear Kim's tuna is getting bad this time of year. She just lets herself go.

Answer 8

Don't bother, go Korea and eat there

Answer 9

surf @ yahoo google or wikipedia

Answer 10

i love Khimchi..yum,..sorry cannot be of any help!