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#82978

Hi crazyamy101,

I just leave my kimchi out so it ferments faster. The cold from the refrigerator will slow down the rate of fermentation, so it’s best to let the microorganisms in the kimchi thrive in a warm environment. After for a few days, you should smell the difference. The smell should be more pungent and sour, a sign that the kimchi is really fermented. I have not gotten sick from using room-temp kimchi (even though I’ve only used it for kimchi stew, and probably you too) so I can say it’s totally safe.