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Kimchi temperature control in summer

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    • July 4, 2017 at 6:39 pm #74026
      kimchiftw
      Participant

      Hi,

      I just set up a batch of kimchi to eat in 5 days. However its rather hot here at the moment (31C, 88F), so I am afraid, my kimchi might ferment the wrong way and/or get mushy. My plan is to wait for the fermentation to start, then put it in the fridge (6C, 43F; rather cool). Another plan is, to put it in the fridge during the day and take it out to the kitchen desk in the night. Is there any strategy you would recommend. Or does temperature not matter that much?

      thanks and cheers!

    • October 14, 2017 at 3:56 am #75336
      Cutemom
      Participant

      Hi, I live in a place where the room temp is between 77F to 95F. I usually let it sit in room temp overnight (about 80-81F) for 8 hrs then stick it in the fridge.
      If you salted it enough, it won’t get mushy even if it’s over fermented a bit. I once over fermented my kimchi by letting it sit at room temp for 24 hrs. It went from fresh tasting along w/ all the sharpness of its seasonings to just plain ripe kimchi ( slightly sour and melded flavors) after that 24hrs. Even after I put it in the fridge, I had to finish it within the week or else it’d get too sour to eat. These days I only put out 1/4 to 1/2 cabbage worth of kimchi out to ferment so I can eat it or cook with it right away. Everything else go straight into the fridge where they can ferment slowly up to a whole year or more. But around here 10lbs kimchi won’t last more than 3 months as we eat a lot of it.

      Hope that helps

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