Kimchi not fully sugmerged!

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 :)

Starch in grain is converted to sugar by enzymes. It is why they are needed when making rice wine and beer. Rice flour probably has very little actual sugars without them.

I use a fermenting container with a inner lid. Limiting the amount of oxygen helps prevent mold and kahm yeast production. The inner lid presses down on the top of the kimchi. Yeast need oxygen, lactobacillus (the good bacteria) does not.

Any sugars added to a ferment will eventually be eaten by either lactobacillus or yeast. Most yeast is not very cold tolerant and will go dormant. Lactobacillus will slow down a great deal in the cold but will eventually turn any ferment sour. It wont stop until the pH is low enough.

I made a batch of radish and kohlrabi kimchi. I weep mine in salt and sugar. I forgot about this batch for months. Now it is SUPER sour but very very crunchy and delicious.

You’re welcome Jeeferrrr! There is another thread about this that was started 8/22/13 about this topic. Take a look at that if you get a chance. It’s called “Not Much Kimchi Juice”…. The kimchi will release more juice as it ages in the fridge…

In that thread, Maangchi replied on 8/30/13: “yes, it sometimes happens. Kimchi is not juicy enough but actually that’s good kimchi. One factor is the thickness of the cabbage. If cabbage leaves are thick, more moisture will be drawn out over time, so your kimchi will be very juicy. If your cabbage leaves are thin, there is not enough moisture, so the kimchi will be dry.”

Sounds like you made a good batch of kimchi :) Maangchi herself is saying “that’s good kimchi!”

Thank you for your attention. I see you haven’t been to this subject for a a couple years . Does that mean all Kimchee questions are answered ???? Cool.
Because I wasn’t getting the bubbly ferment I like but found in a store bought Kimchi, I mixed a fizzy store bought pint, with a cup leftover I made about a year ago stored in fridge because too sour very strong, mixed that with a fresh chopped salted cabbage more ginger and garlic,,hoping the store bought would make it all bubble.
Your forum has answered some key points I haven’t paid attention to before about fermenting before storage, thanks.
1. THE MORE SALT THE slower to ferment.
2. the warmer the room temperature the faster the ferment yet softer the cabbage.
3. both these factors change often.
You will surprise me very much if you respond then I would be happy to tell you how this mix worked out. Thank you. Shawna

Hi, Another question please.
Should I weight down the cabbage/radish while it is salting to force out liquid? and the longer I soak the cabbage in salt(is 2 days too much) the deeper salt goes in therefore taking longer to ferment correct? Will rinsing it a lot remove salt? Does Taste test at this time help determine best amount of salt,therefore the souring?
Should I weight it down only when it is fermenting?
Or both times?
Thank you for the surprise if you response. Shawna

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.