General knowledge about Kimchi
Fermentation begins when salt is added to the Kimchi. Various substances within the cabbage and other
vegetables begin to ferment and proteins are decomposed in the process. Thus, Kimchi will ferment and be
seasoned even at low temperature. This is how Kimchi is slowly seasoned during the cold winter time.
The integrated taste of Kimchi is from the different types of spices, such as leek, garlic, ginger, pepper powder etc.
Garlic, seafood (oyster, lobster, croaker, fish etc.), onion, pepper powder, cucumber, thin leeks etc. accelerates the
seasoning process. Especially, if you add oyster, rice paste or salted shrimp, the seasoning speed will increase
rapidly. Conversely, adding leek, leaf mustard, ginseng etc., will cause the seasoning process to slow down.
Kimchi will turn sour if it is in contact with air and mold will form on it. This
occurs when the Kimchi is not soaked in juice or when it is not salty enough.
You can prevent this by making the Kimchi soak below the juice or block the
exposure to air.
The ambient temperature affects the seasoning process. Kimchi stores well and keeps its taste well
at temperature below 10 .
Because Kimchi is a live food, it will go bad after a long period of time, but
scientifically to extend the storage of Kimchi, you need to store it in low
temperature (near 0 ) and make it saltier. And if you store the Kimchi below
the juice and put a clean vinyl wrap or Fresh vegetable on top of it, you can
extend the period of storing the Kimchi by reducing oxidation.
There are over 50 varieties of cabbage. Round heads make better Kimchi than the long, think heads.
The soft, white inner leaves and soft outer leaves of light green and light blue are the most desirable.
There are many types of radish Kimchi. For a radish used to spice a cabbage Kimchi, Chosun radishes
are superb. Select a radish that has a large root and is moist. To make Chonggak Kimchi, use a Seoul
(Nehrubak) radish. They should be thick near the tips, round, small, and hard. Many types of radish can
be sliced and added to any Kimchi to improve the flavor. The radish of which the upper part is white is
more desirable than blue. For Mul Kimchi, use a conventional radish. Select radishes with smooth
leaves whose upper parts are white.