Kimchi Fermentation - Ask Extension
Hi. I have made kimchi twice now. My first attempt, my kimchi overflowed the sealed jar during fermentation which I understood from my recipe was co...
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Kimchi Fermentation #844550
Asked August 07, 2023, 1:43 PM EDT
Hi. I have made kimchi twice now. My first attempt, my kimchi overflowed the sealed jar during fermentation which I understood from my recipe was correct. My second attempt I did two and a half times the recipe and didn’t get any overflow. Is this batch bad? Should I dispose of it? I’ve tried to research this and can’t get a clear answer, just that fermentation times vary. It doesn’t smell bad, but I’m concerned as it’s been several weeks now.
Thank you.
Hood River County Oregon
Expert Response
Not a problem with your Kimchi. Fermentation has so many variables and every batch is different. On your first batch it was probably warmer and fermented quicker. The second batch was more product and maybe the cabbage was drier so less liquid so it ferments slower.
I visited with my MFP volunteer who has Korean ancestors and she laughed and said it was hard to spoil Kimchi. It will keep in the refrigerator for months and keep fermenting. They keep it in caves in Korea for years.
She said that if it over ferments when you open it up it has a very vinegary odor and taste. Not pleasant to eat raw but they make it into Kimchi soup.
Kimchi should only be fermented a few days at room temperature and then put into the refrigerator. It will continue to ferment at the cool temperature. Keep tasting it and enjoy.
If any fermentation gets soft and slimy then it is a sign of spoilage. If not you should be ok to enjoy.
Let me know if you have other questions.
Thanks for using Ask Extension
Nellie Oehler
I visited with my MFP volunteer who has Korean ancestors and she laughed and said it was hard to spoil Kimchi. It will keep in the refrigerator for months and keep fermenting. They keep it in caves in Korea for years.
She said that if it over ferments when you open it up it has a very vinegary odor and taste. Not pleasant to eat raw but they make it into Kimchi soup.
Kimchi should only be fermented a few days at room temperature and then put into the refrigerator. It will continue to ferment at the cool temperature. Keep tasting it and enjoy.
If any fermentation gets soft and slimy then it is a sign of spoilage. If not you should be ok to enjoy.
Let me know if you have other questions.
Thanks for using Ask Extension
Nellie Oehler
Hi Nellie,
I have been fermenting it at room temperature for several weeks, but I will check it using your guidelines. Thank you so much for your rapid reply!
Stephanie
Hi,
Nellie asked me to forward some additional resources we have available about Kimchi and fermentation on our website:
Kimchi Basics - SP-1007: There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Benefits of Fermenting Fruits and Vegetables - UC Davis: Short fact sheet explains the benefits of fermented foods and vegetables.
Preparing Fermented Fruits and Vegetables at Home - UC Davis: Tips for home food preservers on preparing fermented fruits and vegetables at home.
Safely Ferment Fruits and Vegetables at Home - UC Davis: Tips for safely fermenting fruits and vegetables at home.
Common issues with fermented fruits and vegetables - UC Davis: Publication discusses the common issues you may find when working with fermented fruits and vegetables.
Thanks for contacting Ask Extension.
Nellie asked me to forward some additional resources we have available about Kimchi and fermentation on our website:
Kimchi Basics - SP-1007: There are more than 200 variations of kimchi; the types of ingredients and the preparation method have a profound impact on the taste. Napa cabbage, radishes, green onions, garlic, and ginger, along with a specific red pepper, are used in classical baechustyle, but region, seasonality, and cultural traditions influence the unique types of kimchi.
Benefits of Fermenting Fruits and Vegetables - UC Davis: Short fact sheet explains the benefits of fermented foods and vegetables.
Preparing Fermented Fruits and Vegetables at Home - UC Davis: Tips for home food preservers on preparing fermented fruits and vegetables at home.
Safely Ferment Fruits and Vegetables at Home - UC Davis: Tips for safely fermenting fruits and vegetables at home.
Common issues with fermented fruits and vegetables - UC Davis: Publication discusses the common issues you may find when working with fermented fruits and vegetables.
Thanks for contacting Ask Extension.
Thank you so much for the info!
