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Keep kimchi refrigerated = control fermentaion.

If you leave a jar of kimchi in room temperature, it accelerates the ripening process. Refrigeration slows the fermentation of kimchi. Use good judgement when opening a jar as it may bubble up, due to the fermentation process. Similar to the way a fine cheese ripens, it is a handcrafted food that is brimming with naturally occurring bacteria cultures in active fermentation state.


Pickled, tangy = initial fermentation.

Initial fermentation of kimchi occurs during the first 1-2 days in room temperature. During this optimal fermentation phase, it releases CO2 as its juices start to bubble and forms its ph acid which makes it taste tangy with a crunch, fresh texture of cabbage. Kimchi continually ferments and ripens as it ages — so it never goes bad.


Crunch, fresh vs. picked, sour.

During fermentation, it releases CO2 as its juices start to bubble and forms its ph acid which makes it taste tangy. As it ripens, the brine makes it mellow and spiciness mellows and it becomes versatile to cook with kimchi – saute along side pork chops, flank steak tacos, scrambled eggs, stew, ramen, sandwiches. View our recipes >>


Good for you = Probiotic.

Probiotic food contains beneficial bacteria that aid in maintaining the balance of microorganisms in our body’s intestinal tract and promoting healthy digestive system. Well fermented Kimchi produces lactic acid (Lactobacillus) which helps your digestion = beneficial like eating yogurt.