r/kimchi • u/XYZExpired • 3d ago

Another mixed kim chi patch

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Another batch of kimchi I make again, I really like the baby Miu Choy with radish.

Container 1 is mostly Miu Choy, radish, onion, some left over napa cabbage.

Container 2 is mostly dandelion, radish, onion, some napa cabbage.

I find that at my place, it usually do begin to fermented after 1.5 days slowly, then 3 day will have some sour so I will put it in fridge.

I don't eat much spicy so substitute most of it for paprika but I just found out that when paprika is old, they lost color and become brown 😂, I bought another bottle and mixed it so it doesn't go to waste. I will push them down so it releases more juice later, my other end result is always more juice and bottle will shrink like 1/2 of this size.

If anyone have other mixed vegetables, feel free to tell me if it will go good with my current mix.

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1

u/bizzare1985 2d ago

Love kimchi, thanks for sharing

1

u/Sherbourne-for-this 2d ago

Dandelion is going to ferment into complete mush.

1

u/XYZExpired 2d ago

Is this a guess or you have experience it? Last time, I make without this mixed and it last 3 week. No mushy stuff, dandelion had stronger fiber. Onion, yes, that will be mushy.

1

u/Sherbourne-for-this 2d ago

There's a reason you don't see stuff like spinach or dandelion greens fermented often, or if they are, they're done separately than other items.

They are soft and don't have a rigid cellulose structure. They break down quickly and get mushy fast. If you're fermenting them with things like cabbage or radish, which both take more time to fully ferment, the texture will be completely mushy and won't add much other than bitterness.

I honestly wouldn't do it, and see no benefit to adding dandelion, but hey, you do you.

1

u/XYZExpired 2d ago

I see your point, can be done separately but I want to try and see it. They won't break down fast compared to lettuce or spinach, their structure is tougher than those so not a good example to compare. It sure would add some bitterness as radish also have some bitterness. I will see if the sour will mask them :).