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Heard my neighbor say he just throws his kimchi in the fridge after a day
Honestly, I was taking out the trash and overheard him talking to another neighbor. He said he makes his kimchi and puts it straight in the fridge because he's scared of it going bad. I always let mine sit out for at least three days in my pantry to get that good fizz going. Does anyone else have a set number of days they ferment on the counter before cooling it down?
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caseys3020d agoMost Upvoted
Ever try splitting into three jars for mild, medium, and sour like @taylorpatel's grandma might?
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taylorpatel1mo ago
My grandma in Busan always said five days on the counter is the sweet spot for her cabbage kimchi. I tried three days like you but found it wasn't sour enough for my taste. Now I split the batch and fridge half at three days so I have different stages ready.
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robinc251mo ago
My mom's side is from Gyeongsang-do too, and @taylorpatel, that five-day rule seems to be a regional thing. I usually go four days in a cool spot in my kitchen, around 65 degrees. Splitting the batch is smart, I do that to always have fresh and sour kimchi ready for different dishes.
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