So I just tried making my first ever batch of kimchi and me and my mom decided that it would be best to ferment it in our fridge since we live in Singapore and the room temperature can get quite hot, it’s since been around 4 days since its been in the fridge and the taste is still quite mild.
Is this normal? Like the taste is not super “kimch-y” yet. Also it’s a tad bit salty and I’m not sure if that’s because I oversalted the cabbage.
Im thinking about taking the kimchi out of the fridge and letting it ferment inside a cupboard at room temp for a few days to hopefully fix the taste but is it too late to switch location now?
OH and also I’ve heard some people say that the kimchi must be constantly submerged under the liquid and some say other wise, which is correct?
Any help with these issue will but much appreciated thanks! 🙏
Tldr:
1) should I move my kimchi to ferment in room temp after being in the fridge for 4 days?
2)is it being a little salty at this stage fine?
3)must I keep pressing the kimchi in the pot down every day so that it stays submerged?
by Haveabowl
1 Comment
The fridge will stop it fermenting, or only let it ferment very very slowly. I think the cupboard is a good idea, just check it once a day or so and let it go for 3-5 days. Generally you do want to keep fermenting things submerged to prevent mold getting to it, unless you have some sort of airlock to keep air out. If you have something heavy like a plate, you could lay it on top to keep it pressed down.
I’m not sure about the saltiness, that’s a bit more of a preference thing.