1 сент. 2021 г. · Sweet spot for fermentation is 18°C. You want a slow and consistent fermentation for a depth of flavour. I let my kimchi ferment for 10-24 days.

18 сент. 2024 г. · I leave it a bit long, typically leaving it for 3-5 days on the counter before putting it in the refrigerator. It gets nice and sour a week after that.

22 авг. 2024 г. · About 3-4 days in the summer, 7 in the winter. It shouldn't taste bitter, unless the cabbage was bitter (for example if it had bolted or was close to it).

16 сент. 2022 г. · There was post by a brand of Kimchi online saying they ferment their Kimchi for over 6 weeks. Consider avg room temp to be 28C.

2 мая 2022 г. · Depends on the temperature. You can expect 2-4 weeks for it to complete fermentation so it's shelf stable. After that, it's just aging and ...

2 янв. 2023 г. · Now inside is about 20-22 degrees Celsius and it's taking 5-7 days to start and stop bubbling. Then I throw it in the fridge of a cooler on the ...

14 апр. 2020 г. · 3-4 days, depending on how cold our apartment is. It's still got some crunch but not too much, and is perfectly spicy, funky, fizzy, and tangy.

19 окт. 2022 г. · My own Kimchi is a 3/4 day ferment at room temp + a diffusion/incorporation period of about 1 week. After those 3 or four 4 days my kimchi is already quite ...

14 сент. 2023 г. · I was told to let kimchi ferment fast for 2-5 days at room temp (depending on the season), then move it to the fridge to ferment slowly/age for ...

6 дней назад · I'm in central Florida, and my kimchi takes about a week on the countertop to ferment, after that I pop it into the fridge. I start to taste ...