Kimchi Fermentation

• Lacto-fermentation uses a salt brine to control spoilage while bacteria present in the environment break down and soften the vegetables and turn their naturally present sugars into soured lactic acid. While the term lacto-fermentation may make kimchi seem dangerous if you are lactose intolerant, the lacto refers to the lactobacillus bacteria that ferments the vegetables and not milk products. Kimchi is short-fermented at room temperature for a period of one to five days until it reaches the desired sourness. Use clean utensils and wash your hands before making kimchi to prevent contamination, and follow a recipe when making kimchi to ensure that your kimchi is both safe and turns out delicious.

Kimchi-Making Tips

• The biggest danger when making kimchi is that you use the wrong equipment or ingredients that may alter the taste or prevent or slow fermentation. Always use canning and pickling salt when making kimchi to ensure that it is free of additives like iodine and anti-caking agents that will create cloudiness and prohibit fermentation in your kimchi. Use spring, distilled or filtered water when possible, as chlorinated water from your tap can also prohibit fermentation. Choose a glass or a glazed ceramic crock when making kimchi; metal and plastic will both cause off flavors due to the high salt content of the kimchi.

Kimchi-Making Basics

• The first step of kimchi-making is to prepare a brine. Always use the exact measurements called for in a recipe, as the salt is important to prevent spoilage. After soaking the vegetables in this brine for several hours, pour the brine off from the vegetables, reserving it in another container. Prepare the additional ingredients that will go into your kimchi such as ginger, garlic, green onions, sugar and Korean ground pepper. Mix these items together with the vegetables, pack them tightly in your fermentation vessel and pour the brine over them to ferment until soured to your taste.

Keep It Submerged

• One of the most important aspects of fermenting vegetables is to keep them submerged in brine during fermentation. Exposure to oxygen causes changes in kimchi that can result in a loss of quality in the finished product. Use a small plate, food-safe plastic bag filled with brine or another jar to keep the cabbage and other vegetables down and below the surface of the brine. Always place a plate under a jar of fermenting kimchi to catch any brine that seeps from the jar as the vegetables ferment and soften. Once fermentation is complete, place the kimchi in your refrigerator with a tightly fitting lid for storage where it will keep for several months.