Re: Kimchi won't ferment!

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doenst matter which kind of flour you use. I use wheat flour myself.

salting and watering the cabbage is not a exact science but something only learned after years of making kimchi.

you need sugar to ferment something. i think the sugar in the flour is to complex to start fermenting right away.

you could accelerate it by keeping it a bit warmer, although room temperature should be enough to at least start the fermentation.

you could jump start it by adding a certain kind of bacteria. I think it’s “Leuconostoc mesenteroides”, but I could be wrong, I only had basic chem. (If someone has knowledge about kimchi-chem…) but I think it would be easier to start over…

you put sugar in the kimchi-paste? enough gochugaru? drained the cabbage good enough?