Hi Kathy, YAY! I'm glad it turned out better for you this time. Really good idea using miso, which also makes this vegan. Totally trying that out next time.

My second time making this, and I'm so pleased with the results! I was a little cautious last time with the gochugaru, but you really do need a LOT to get that Kimchi flavor. And I used 2 tablespoons of live miso paste instead of the pickled shrimp. It worked well last time, and most of the brands I can buy here don't have the Saeujeot in them anyway.

And now I have fallen in love with garlic chives, since using them in your excellent Pork Gyoza recipe! They really make the Kimchi so much better, too.

I have to hold myself back from eating it, knowing that it's getting better every day.

Hi Kathy, I'm sorry so sorry I missed this. Fish sauce is a great substitute for the shrimp, and when I'm making a vegan kimchi I usually substitute a light colored soy sauce (usukuchi or shiroshoyu). I've never tried using anchovies, but I'd imagine they'd have the desired effect as well though I'm not sure what the oil will do to the kimchi. The garlic, onions and and scallions are definitely more pungent out the gate, and they tend to mellow as the kimchi lacto-ferments. Yes, you can definitely leave it out at room temperature for longer initially to jump start the fermentation, but it will shorten the overall shelf-life of the kimchi so you'll probably want to get through it within a month. I hope this helps for next time!

In reply to Kathy Stroup.

Eleven days out, and the Kimchi has finally hit the sweet spot. I wasn't really a fan of the newly prepared and unfermented product. Now it's balanced and tangy. The garlic and ginger were quite assertive before; now they've settled into the ensemble. I may leave it out of the fridge for a day next time I make it to give the fermentation a chance to start. I really had no idea what to expect, and it's been a great adventure.

Starting this recipe today. Do you have any tips or suggestions for a Kimchi Noobie? I'm leaving the shrimps out; I don't think my husband would come near it if I used them! I have a good fish sauce. The kimchi I bought recently had anchovies in it. Have you ever tried this with anchovies? I also found a vegan recipe that used red miso. I would like to pump up the umami, and the miso sounded plausible. Do you think your Umami Salt would throw things off too much? Help!😟

Hi Moises, I haven't heard of adding brown sugar to kimchi. The traditional method is to make a porridge with rice flour, but using cooked rice is easier and it accomplishes the same goal (to add hydrated starch to the mixture which speeds up lacto fermentation).

Hi Janet, I'm not sure I understand your question. Are you asking if it's possible to use sauerkraut instead of kimchi in recipes like kimchi jjigae?

Can I use saurkraut in place of kimchi please?

Hi Butch, kimchi is an actively fermenting food, so it will eventually go past the point of pleasentness in the same way that cheese and wine peak and then start degrading. Basically it gets more sour as the lacto-fermentation progresses (similar to sauerkraut). You can slow this down by lowering the temperature, but it will not completely stop it (unless you freeze it, but this ruins the texture of the kimchi). Assuming you don't introduce any bad bacteria (i.e. by handling it with unclean hands, or using a fork you put in your mouth), and you store it in the fridge, kimchi should last for several months, but there are so many factors that can effect this, it's always best to use your best judgement (i.e. if it smells wrong, don't eat it).