My neighbor said my kimchi was 'too clean' and it got me thinking.

I gave a jar of my usual kimchi to the older lady next door, Mrs. Cho. She tasted it and said, 'It's good, but it's too clean. You need more time and a warmer spot.' I've always kept my ferments in my cool basement pantry, around 65 degrees, for exactly five days. She said her family in Busan would let it sit on the counter for a week or more, especially in winter, to get that deeper, funkier taste she remembers. I never really thought about temperature changing the flavor that much, just the speed. Has anyone else played with warmer fermentation times for kimchi on purpose?

2 comments

2 Comments

wren_jackson2mo agoMost Upvoted

Notice how everything from sourdough to pickles gets rushed now. Your neighbor's right, time and warmth build the real flavor.

perez.mia2mo ago

My pickles took three months, but man.