Kimchi fermentation is a natural process that transforms Napa cabbage and radishes into the flavorful Korean side dish: Kimchi that we all love.
- First, vegetables such as Napa Cabbage and/or radishes are cleaned, rinsed, cut, and salted in order to remove excess moisture and to prepare for the fermentation process.
- Then, seasonings are added to the mixture such as spicy pepper paste, chili pepper flakes, garlic, ginger, salt, and other spices.
- The seasoned mixture is then placed in a container which helps to create an airtight environment that is essential in the fermentation process.
- When fermentation begins, the vegetation releases a natural lactic acid bacterium (similar to yogurt or sourdough bread), which breaks down the sugars in the vegetables. The acid gives Kimchi its unique flavor and helps preserve it for a long time.
- During the fermentation process, the good bacteria produce gas, so the container needs to be opened accordingly to release the gas and prevent pressure build-up.
- From a few days to a week(s), depending on the consumers' desired level of fermentation, the Kimchi will be ready to consume. By placing it in the fridge, the fermentation process slows so the taste and texture are prolonged.