How do I make my kimchi less sour?

So for the next question, “what do you do with old kimchi that is just a little too sour to eat as it is?” There are multiple ways we use old kimchi in Korean food, but the most simple one is to stir-fry it with a little bit of oil. And if you happen to have some cold leftover rice from a takeout, throw that in too.

Why is my kimchi sour?

During this process, it develops lactic acid bacteria, as well as other beneficial bacteria ( 1 ). Kept at room temperature, kimchi lasts 1 week after opening. In the refrigerator, it stays fresh much longer — about 3–6 months — and continues to ferment, which may lead to a sourer taste.

Can kimchi be too fermented?

Kimchi that explodes upon opening is nothing unusual too. The gas buildup by the fermentation might cause the jar to overflow, just like champagne does ([MIL]). A bulging cap can happen every now and then, for precisely the same reasons as above. If it does, make sure you take extra care when opening the jar ([KK]).

What do you do with sour kimchi?

10 Things You Can Do With Sour Kimchi

1. Kimchi Stew with Pork, traditional kimchi-jjigae recipe or Kimchi Stew with Tuna, quick and easy kimchi-jjigae.
2. Kimchi Jeon, kimchi pancake.
3. Al Bap, flying fish eggs and vegetables on rice.
4. Mandu, dumpling (beef, pork and kimchi).
5. Soondubu Jjigae, spicy soft tofu stew.

Does kimchi need to be sour?

Generally speaking, if stored properly, kimchi doesn’t go bad, it just ripens. When kimchi ripens, the flavor becomes sourer. But that doesn’t mean it is no longer edible. If kimchi is too sour for your taste, you can use it in stir-fries and stews.

Can I add sugar to sour kimchi?

If you have old sour kimchi in your refrigerator, let’s make a soup. If it’s too sour, you can add some sugar too.

How do you store fermented kimchi?

The best way to store kimchi is in a sealed glass jar in the refrigerator. Properly stored kimchi will last up to six months in the refrigerator. The refrigeration slows down the fermentation process, extending its shelf life.

What do you do with fermented kimchi?

Should I add sugar to my kimchi?

Sugar is absolutely not necessary and is a not traditional ingredient. Folks, there are a thousand different ways to make a hundred different types of kimchi.

Where do you store kimchi when fermenting?

I keep my crock in a small, unlit coat closet, but you can keep the crock anywhere dark and consistently cool. Other common places to ferment kimchi are in basements, garages, and closets. Fermenting kimchi can smell strong, so if you use a closet like I do, make sure to take out anything you wouldn’t want to smell like kimchi.

How do you cook kimchi without it sticking?

In a large pot over high heat, combine all the ingredients (except the tofu, eggs, and garnishes) and bring to a boil. (Quick tip: Use the mason jar to measure out 4 cups of water after emptying the kimchi.) Once boiling, reduce the heat to medium and cover, leaving the lid slightly ajar. Simmer for 45 minutes. Give a stir every so often.

What can I add to kimchi to make it taste better?

I add 1/2 cup of raw shelled oysters, approximately 8 small ones, to a 6-pound batch of napa cabbage. This kimchi is best eaten soon after fermentation is complete. Adding raw oysters is optional, but I enjoy the flavour and complexity that they add to the ferment. Here are my top tips for fermenting kimchi at home:

How long can you eat kimchi after opening?

Yet, kimchi may still be safe to eat for up to 3 more months, as long as there’s no mold, which indicates spoilage. If you don’t want to throw it away but dislike the sourness, try mixing it into dishes like fried rice or stew to mellow out its flavor. At room temperature, opened kimchi lasts 1 week.