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.

21 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).

18 сент. 2024 г. · Months to years. I typically let it sit at room temperature for 30 days and then put it into the root cellar.

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.

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 ...

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 ...

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.

21 окт. 2020 г. · I made a kimchi, let it sit for two weeks, and served it then. Left it in my buddies fridge, and it kept fermenting. Developed wild new flavors ...

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 ...

24 мар. 2020 г. · A day or two and then fridge yields a safe ferment in the fridge for as long as it takes to eat it. Slow fermentation in there means it will not get too funky ...