Kimchi fermentation temperature
- how is kimchi fermented
- how is kimchi fermented in korean
- how is fermented kimchi made
- how long is kimchi fermented
How long to ferment kimchi at room temperature.
Are you a fan of the spicy, sour, tangy deliciousness that comes with kimchi?
The flavors of kimchi are so complex, and this is largely due to the fermentation process that’s involved in making it.
So what causes kimchi to ferment? Read on to learn more.
What Is Kimchi?
In the simplest terms, kimchi is fermented cabbage. It’s salty and spicy with a sour taste to it. The flavor of kimchi is very strong and tangy, and it has a pungent smell.
Kimchi originates from Korea.
Kimchi fermentation microbiology
When it comes to Korean cuisine, kimchi is a staple. It’s widely used as a side dish and also a main ingredient in dishes like soup and fried rice.
The main ingredients in kimchi are napa cabbage, garlic, ginger, gochugaru (Korean red pepper flakes), salt and scallions.
It can also have other ingredients like fish sauce or shrimp paste and radish or daikon.
Why Do You Ferment Kimchi?
The tradition of fermenting kimchi comes from when fermentation was an essential technique for preserving vegetables when vegetables weren’t available during winter months and appliances like refrigerators weren’t around.
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- how long is fermented kimchi good for
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