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I was sure my kimchi needed a month, but my friend in Seoul said two weeks is fine
I always fermented my napa cabbage kimchi for a full four weeks, thinking it needed that long to develop flavor. My friend Min-jee, who lives in Seoul, told me to try a batch for just two weeks at a cooler 60 degrees. The result was a much crisper, brighter kimchi that's perfect for eating fresh with rice. Has anyone else tried a shorter ferment for their kimchi?
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jessem5912h ago
Honestly the ferment time totally depends on your fridge temp. Colder spots can go a month easy for that sour taste, but a warmer fridge will get you there in two weeks. Just taste it as you go and pull it when you like it.
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kimw5720h ago
My grandma in Busan always did three weeks minimum, so hearing two weeks feels rushed. Honestly, it just seems like a texture thing if you want it crunchy. Tbh, as long as it's not giving anyone food poisoning, who cares how long it sits in the fridge. I'd still wait the full month for that sour punch.
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