Korean cooking forum topics:
Hi, I would just like to ask how Kimchi turns sour as it ferments. Is there a way to lessen its “sourness” and just simply ferment? I love eating and making kimchi, but when I make one it turns sour as days go by. Is it really the natural process for kimchi to turn sour? Any response would be greatly appreciated. Thank you very much!
Lactic acid is a by product of fermination and it is sour. You can slow the process with Cold.
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