Making kimchi is rather counterintuitive. This calculator can be used to identify the minimum fermentation time. It was developed using several studies on factors influencing the fermentation rate, as well as personal experiments using this jar Simply answer the following questions 🙂 Are any of these in your kimchi? Added sugar Sweet fruits Glutinous rice …
Hard kombucha tends to last longer than kombucha with lower alcohol content. Nevertheless, it should still be refrigerated to slow down fermentation. This will also help maintain fizziness. For best flavor, drink within three months of bottling. You can likely leave your hard kombucha at room temperature for less than 72 hours without too much …
Fermentation is more or less synonymous with alcohol. This metabolic process was first demonstrated when a French chemist named Louis Pasteur demonstrated, that fermented beverages are created by living yeast transforming glucose into ethanol. Because kimchi is fermented, you might think kimchi contains alcohol. And it does! However, kimchi does not contain significant amounts of …
Yes! Sauerkraut can make you feel bloated and can also result in increased flatulence for a few hours after consumption. This is directly related to the amount of fiber as well as the microorganisms sauerkraut contains. Many people find that their bodies adjust after a few days and the side effects subside. In addition, the …
Kimchi has played a vital role in not only Korean cuisine, but also Korean tradition and culture. It has been around for centuries, with its origins dating back to ancient times. Koreans initially made kimchi to preserve vegetables during the freezing winter months to help maintain the lifespan of the vegetables. Nowadays, kimchi is enjoyed …
Kimchi’s popularity has skyrocketed worldwide in recent years. We’ve seen it in many Korean dramas, ordered it from a Korean restaurant, bought it at the supermarket, and made it ourselves at home. Hundreds of kimchi variations are made with different vegetables, fruits, and seasonings. What is the most popular type of kimchi? Baechu Kimchi (napa …
How Many Different Types of Kimchi Are Out There? Read More »
Due to the frigid winter months, the Koreans had a huge problem when they first started using agriculture. The most effective solution to preserve food during that time was to salt them. Over the centuries, Koreans mastered the art of preserving vegetables using salt. During the Three Kingdoms period, other kingdoms noticed how the Koreans …
The debate about kimchi vs. sauerkraut has been going on for years, with people passionately arguing over which one tastes better. Kimchi is a Korean dish that’s made from fermented cabbage, while sauerkraut is German and Eastern European in origin. At the end of the day, which one you prefer is a very personal choice. …
Kimchi vs. Sauerkraut — The Ultimate Showdown Read More »
There are a few things that can make kimchi bitter, including using too much salt or not fermenting the kimchi properly. The fermentation process can sometimes produce a sour or bitter taste, depending on the ingredients used. In this article, we will tell you how much bitterness can still be considered normal, how to fix …
If your kimchi tastes fishy, it may be due to several factors. First, check the ingredients list to see if the fish sauce was used in the recipe. If so, this may be the cause of the fishy flavor. Kimchi that has been fermented for too long can also develop a fishy taste. If your …
