Re: Salting process of kimchi making & kimchi gone bad?

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#55462

Salting does two things it helps to pull the moisture out of the vegetables and makes them crisper. It also makes the surface a bad place for the growth of Leuconostoc mesenteroides. This allows Lactobacillus plantarum to dominate the surface. Lactobacillus plantarum produces lactic acid which lowers the PH. The lower PH is what pickles the vegetables and prevents them from spoiling.

If you left it out over night now would be a good time to put it into the refrigerator. Use this batch within a few days. If you do not like the steams cut that part out of your kimchi throw them away and just keep the leaves.

On the next batch be sure to salt your steams real good.

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