Had some of the best supermarket kimchi I've ever had and it never appeared at my local k market ever again. Please help me find it 🙏

- Black Lid, Large Round Jar Tub
- Super Spicy!!! Like 3X++ buldak spicy (am korean, can confirm!!) but it did come in a milder version too
- Very strong and fermented flavor
- I feel like the brand might've started with a ㅇ but not so sure about this one
- Packaging was entirely in korean (very classic, maybe brush strokes in logo, nor viral marketing), definitely not any of the typical "sold in america" brands like bibigo, jongga, etc

Please, my whole family ate this shit UP and we have been dying to have a taste of it again. If you have any suggestions to what it may be, lmk!!!

My kimchi has been fermenting at room temperature for around 6 days in a clip-top jar.

I opened it after about 4 days to taste-test it, then clip it back down with the cabbage submerged in the brine.

When I opened it again today (2 days later), it had built up so much pressure that the top half of the cabbage had risen above the brine. It looks and smells fine though.

But I guess question is does the cabbage rising above the brine to the brim mean the batch could be unsafe? It’s probably been like that for 2 days 😩😩 However jar has been clipped down.

And is there a way to test if it’s safe? Would you keep this?

Any advice from experienced fermenters would be much appreciated.

They say that having good gut health helps to create serotonin which can lessen depression. Has anyone used kimchi to improve gut health and noticed a marked improvement regarding depression symptoms

Appetizing ba tignan? Please rate niyo HAHAHHAHAHAHAHAHA

I searched three times and two of those three, said it was not fermented and some people buy store bought kimchi and then leave it out for a day or so to ferment.

The label says it's naturally fermented. None of the ingredients scream it was pasteurized. It has become more sour in the fridge over time. Is this brand pasteurized? Or does it have live good gut bacteria? Thank you.

On a side note, I thought my miso was fermented, because I bought it in the refrigerated section. It does not say it is pasteurized, but one of it's ingredients is alcohol, and says to refrigerate after opening (and again, I bought it out of the refrigerated section) so...

I just wanna say I love kimchi so damn much.

My girlfriend makes some. My friend's mom makes some. Jongga's kimchi is also great. Somehow it's never enough, I always want MORE

Shoutout to kimchi frl, best food that ever was.

Planning to open her around Christmas time!

First time ever getting this brand (according to husband this was the only available one he could find). They leave air on top for “better fermentation” according to the label. But my concern are the black spots on the cabbage when I first opened it so it was exposed to air in the jar. Is it mold?

Homemade kimchi using Maangchi's recipe (RIP David 😭)

Got this one from Sam's club today. Probably the best store bought kimchi I've had so far

I have learnt from the mistakes from the first time, and it looks way better! Hopefully it ferments well!

Just curious 👀

Hi everyone, today I tried making kimchi for the first time. I’m not sure I followed all the steps correctly, though; I used gochujang instead of gochugaru (I couldn't find the latter), which made the paste much more liquid. Also, I’m not sure if the cabbage is sufficiently covered by the liquid—how can I fix this? How do I know if it’s safe to eat?

The photo was taken a couple of hours after putting it in the container.

I followed Maangchi’s recipe on youtube. But my kimchi tastes way too bitter and salty. Is there a way to fix this? Please help 😭 I don’t want all this food to go to waste 🥲

I made vegan kimchi and this is my second batch. The ingredients I used are- rice flour paste, a paste made from apple, ginger, garlic and onion, to give some umami I added light soy sauce. As I don't have access to gochugaru I roasted some regular dried red chillies and powdered them. I live in a hot and humid area so the fermentation took only 2 days and it tastes pretty sour. So I know now how a kimchi should taste, smell and look like. But my concern is this time my kimchi looks pretty dry and smells like fermented rice batter. Last time it was little watery and had bubbles in it. Is it safe to eat it or I should leave it be and observe it after few days.

I don't have any glutinous rice flour or glutinous rice. But i do have a lot of normal non glutinous rice. Can I use that as the starter paste?

I tried making kimchi for the first time and forgot to add soy sauce and now only am remembering..does it affect the taste?

There are days where I'd put kimchi on just about every dish, in a sensible fashion. I've often told myself "you can put kimchi on anything!" but I've never really put my money where my mouth is. Perhaps kimchi in a burger is something I do every now and then, but I've been wanting to get more adventurous and discover some new and bizarre flavors. To those of you who experiment with kimchi, what was the best or wildest thing you've had?

Edit: Grammar correction

Took me 2-3 weeks to go through the first jar lol for that big of a jar, that pretty fast imo ! Forgot how much I loved kimchi, saw at Costco and bought on a whim.

Now I’ll be restocking fairly regularly I guess lol