How long to keep kimchi for the good bacteria to form?
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Vibey.
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- May 14, 2017 at 12:49 pm #73116
sickbaParticipantIn my fermentation journey I have come upon an interesting discussion about kimchi and sauerkraut.
The idea was that you need to leave kimchi and sauerkraut for at least 2 weeks out in order for the good bacteria to form. So…i live my “easy kimchi” out for maybe 24hours then in the fridge!
Does this means that actually my kimchi is not fermented? - May 14, 2017 at 5:01 pm #73119EvilGrinParticipant
If it smells sour then Lacto B is creating lactic acid. I never leave mine out over 3-4 days but i often use some juice from a earlier batch to kick start the ferment. Using the “starter” its pretty much always ready for the fridge by the 3rd day.
It will keep fermenting in the fridge but more slowly. After about 2 weeks its pretty good. After a month its even better,
- May 19, 2017 at 4:58 am #73257VibeyParticipant
Although it takes me a minimum of two days to ferment my kimchi, only you can tell if your kimchi is fermented – taste and smell, and look for those telltale bubbles around the edges. But it’s important for you to know that refrigerating kimchi (or any fermented product) doesn’t actually stop fermentation, it only slows it down. So rest assured that the good bacteria will keep multiplying, even in the fridge. Just as long as it was fermented in the first place, that is, so make sure your kimchi actually gets there.
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