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I usually make vegan kimchi. Just leave out the fish sauce and it’s great.
I don’t know if it’s the cabbage I use, but my kimchi never lasts very long. It’s great in the first and second weeks, but third week it usually starts tasting a bit alcoholic/mildewy so I bin it at that point. I thought it was supposed to last a long time? Stored in the fridge in a sealed Kilner jar. Any ideas?
Jonny69-
Even in a Kilner, the veggies etc need to be weighted down to keep them under the brine. A proper crock has weights to do this, and a lid that sits in a water seal to prevent ingress of airborne nasties.
That’s the likely culprit but if you still have problems, it’s probably too low in salt.
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It will keep fermenting a bit whatever happens. Fridge should slow it down but it will continue to get more fizzy. Mildewy sounds not right though so that is strange. Look at salt levels?
Olly398
jb000
Any vegan Kimchi recipes you guys recommend? I've been tempted in the past as I love sauerkraut but all the pre-made stuff has fish sauce in it.