Reply To: Kimchi not fully sugmerged!

January 19, 2017 at 7:54 am #71089REPLY

John in Baton Rouge
It is perfectly fine for the kimchi not to be fully submerged. Often times good kimchi is not fully submerged in liquid – so don’t worry about that one bit. And as long as you see “some” bubbles you know it’s fermenting. I’ve had it bubble alot, and i’ve had it bubble very very slowly to the point where I wonder if it’s even fermenting.. but it is. Just leave it out until it is sour to your taste. That’s the important thing. And that’s how you’ll know when it’s ready for the fridge.

Alot depends on room temp. I just made some cubed radish kimchi and our weather (and my household temp) has been warmer then usual and my kimchi was ready for the fridge in 2 1/2 days. Earlier this winter it was cooler in the house and I made a batch of turnip kimchi that took 5 days. Another factor is the recipe…. this fast-fermenting kimchi that was super bubbly that i just made had a lot of sugar because i love my radish kimchi to be on the sweet side. I also added a finely chopped korean pear, which of course has sugar. Sugar feeds the bacteria that causes fermentation and makes it more bubbly. Rice flour also has the same effect… the starch converts to sugar and speeds fermentation. Finally, salt is also a factor… the saltier the recipe is, the slower the fermentation. So fermentation time can vary alot but you’ll know when it’s sour enough for you that it’s done.

Please let us know how it turned out! I bet it’s going to be delicious so don’t worry :)
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Great explanation of all the processes! Three days ago I found this recipe and cooked carrots (all 1 nuances were observed) everything worked out and I put my carrots in the fridge. The taste is amazing and it seems to me is better than in a restaurant. And the main thing is not to go far – the refrigerator is always there. Special thanks to John in Baton Rouge.