General knowledge about Kimchi
The seasoning process begins with adding salt.
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.
Kimchi depending on the types of spices
The integrated taste of Kimchi is from the different types of spices, such as leek, garlic,
ginger, pepper powder etc.
Everything in Kimchi affects the seasoning speed
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 begins to season as soon as it is made
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.