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 ...

15 февр. 2021 г. · I leave mine out for about 7 days in the winter. In the summer, I find it's done to my taste in 2-3 days (gets up to 95 on a hot day, and we don ...

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.

13 февр. 2022 г. · I usually make it in a 5L crock and it takes 3 to 5 days depending upon the ambient temperature. Taste it after 3 days and adjust time to your ...

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).

2 янв. 2023 г. · I leave mine at room temp (around 72F) for 48 hours and then move it to the fridge, where a more mild sourness and complexity of flavor slowly ...

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.

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 ...

21 нояб. 2024 г. · 24 hours room temp. In the fridge until I eat all of it. If you leave too long fermenting at room temp it will be too sour by the end of it.