Kimchi Fermentation

2-3 days usually unless its very cool in your house. It sort of depends how salty you made it too. More salt takes a little longer. Then at least 2 weeks in the fridge but i like to wait longer. Old kimchi is the best in stew.

I too am having a concern with my fermentation. I have seen zero bubbles in my kimchi. It looks like kimchi. It smells like kimchi. This is my second batch however this time around it is vegan so that all family members could try. Meaning no fish sauce or salted shrimp. During my first batch it was very bubbly.For the first three days and then obviously slowed down once it went into the fridge. But like i said this vegan batch has no bubbling going on. Should I be concerned.

Here it is :)

Hi I really want to make kimchi since i was in korea. I just wanna if i made a kimchi do i need to put it in the fridge? I lived in Philippines. And i saw comments that if my country is warm it will only take 1 day. Do i need to put it in the fridge or not?

Hello, the kimchi that I made turned sour after 2 days as I kept it outside of the refrigerator. Once I bought readymade kimchi from a Chinese grocery store and it was not fermented properly I was a bit disappointed but it motivated me to make my own kimchi. Usually, I put the kimchi into the fridge after 3 days to let it ferment properly.

Hi,
If you followed maangchis’s recipe, it would take about 2 days in room temperature to ferment. You will smell sourness and see the bubbles rising up. After that, you can put it in the fridge as long as you want.
Thanks,
Yong