Re: Kimchi temperature/time

[Guest guest]

I haven't fermented kimchi in the cold ... I put it on the kitchen counter for 2

days, then in the fridge, where it ferments slowly until it's gone. Most Korean

kimchi I've bought though, is very lightly fermented; barely sour.

-- Heidi

Hi!

I'm wondering (for those of you who make kimchi) how long you ferment it for

in the cold.

I think, with sauerkraut, it's like 7 days at least at about 20 degrees

(celsius). But since kimchi ferments at maybe 10 degrees (50 farenheit), it

should be left much longer. So how long do you guys typically leave it for

before consuming?

Thanks!

[Guest guest]

Interesting. But in 2 days, it won't be really sour either. Typically I

leave my sauerkraut for 7. Hmm. Maybe that's why I prefert the taste of

authentic kimchi. Although there's usually so much chilli it's hard to tell

how sour it is!

Can I ask what temperature it is where you live?

On 12/17/06, Heidi Schuppenhauer <heidis13@...> wrote:

>

>

> I haven't fermented kimchi in the cold ... I put it on the kitchen counter

> for 2 days, then in the fridge, where it ferments slowly until it's gone.

> Most Korean kimchi I've bought though, is very lightly fermented; barely

> sour.

>

> -- Heidi

>

>

> Hi!

>

> I'm wondering (for those of you who make kimchi) how long you ferment it

> for

>

> in the cold.

>

> I think, with sauerkraut, it's like 7 days at least at about 20 degrees

>

> (celsius). But since kimchi ferments at maybe 10 degrees (50 farenheit),

> it

>

> should be left much longer. So how long do you guys typically leave it for

>

> before consuming?

>

> Thanks!

>

>

[Guest guest]

Dirk, according to the old world gods and goddesses of live fermentation cabbage

fermentations ideally 2-3 days at roomtemp 68-72 F, then two weeks at 60-64 F,

and then left to finish below 50 F thereafter. But that is for optimal

fermentation. You can experiment with it any way you like. And let us know how

it comes out.

~tonio

Interesting. But in 2 days, it won't be really sour either. Typically I

leave my sauerkraut for 7. Hmm. Maybe that's why I prefert the taste of

authentic kimchi. Although there's usually so much chilli it's hard to tell

how sour it is!

Can I ask what temperature it is where you live?

On 12/17/06, Heidi Schuppenhauer <heidis13@...> wrote:

>

>

> I haven't fermented kimchi in the cold ... I put it on the kitchen counter

> for 2 days, then in the fridge, where it ferments slowly until it's gone.

> Most Korean kimchi I've bought though, is very lightly fermented; barely

> sour.

>

> -- Heidi

>

>

> Hi!

>

> I'm wondering (for those of you who make kimchi) how long you ferment it

> for

>

> in the cold.

>

> I think, with sauerkraut, it's like 7 days at least at about 20 degrees

>

> (celsius). But since kimchi ferments at maybe 10 degrees (50 farenheit),

> it

>

> should be left much longer. So how long do you guys typically leave it for

>

> before consuming?

>

> Thanks!

>

>

[Guest guest]

Hmm. That's really helpful. I thought it was 2 weeks at 68-72.

The trouble is, things have gotten really warm here so fermenting is out of

the question for now. What I need is some sort of refrigeration unit to keep

it at around 70F and 60F as need be. I wonder what I could use? Maybe a

fridge just for this.

On 12/18/06, tonio epstein <tonio@...> wrote:

>

> Dirk, according to the old world gods and goddesses of live fermentation

> cabbage fermentations ideally 2-3 days at roomtemp 68-72 F, then two weeks

> at 60-64 F, and then left to finish below 50 F thereafter. But that is for

> optimal fermentation. You can experiment with it any way you like. And let

> us know how it comes out.

> ~tonio

>

>

> Interesting. But in 2 days, it won't be really sour either. Typically I

> leave my sauerkraut for 7. Hmm. Maybe that's why I prefert the taste of

> authentic kimchi. Although there's usually so much chilli it's hard to

> tell

> how sour it is!

>

> Can I ask what temperature it is where you live?

>

> On 12/17/06, Heidi Schuppenhauer <heidis13@...<heidis13%40>>

> wrote:

> >

> >

> > I haven't fermented kimchi in the cold ... I put it on the kitchen

> counter

> > for 2 days, then in the fridge, where it ferments slowly until it's

> gone.

> > Most Korean kimchi I've bought though, is very lightly fermented; barely

> > sour.

> >

> > -- Heidi

> >

> >

> > Hi!

> >

> > I'm wondering (for those of you who make kimchi) how long you ferment it

> > for

> >

> > in the cold.

> >

> > I think, with sauerkraut, it's like 7 days at least at about 20 degrees

> >

> > (celsius). But since kimchi ferments at maybe 10 degrees (50 farenheit),

> > it

> >

> > should be left much longer. So how long do you guys typically leave it

> for

> >

> > before consuming?

> >

> > Thanks!

> >

> >

[Guest guest]

Hi Dirk -

Just how hot is it? I typically ferment my kimchee in the dead of summer in my

unairconditioned New York City apartment. Can be over 90 degrees. Of course

the

fermentation time depends a lot on what I have in the vat, but it typically

takes two days,

then I refrigerate it.

Nora

[Guest guest]

Interesting. It's probably also around 90. Cooler some days if there are

lots of clouds. Perhaps my problems arise because I leave it too long. I

typically leave it at room temp for 7 days. What I find is that some mold

can develop. But it's subtle. You don't notice it right away, but the final

product is always prone to easy and quick moulding and has a poor effect on

me.

So maybe if I just add more salt (I usually use 2/3 the recommended) and

only keep it outside 2 days it'll be ok? That would make me happy. I miss my

kraut.

On 12/18/06, nvbraverman <nvbraverman@...> wrote:

>

> Hi Dirk -

>

> Just how hot is it? I typically ferment my kimchee in the dead of summer

> in my

> unairconditioned New York City apartment. Can be over 90 degrees. Of

> course the

> fermentation time depends a lot on what I have in the vat, but it

> typically takes two days,

> then I refrigerate it.

>

> Nora

>

>

>

[Guest guest]

Dirk Coetsee wrote:

> Maybe a

> fridge just for this.

>

They do sell kimchi refrigerators.

--s

[Guest guest]

Dirk, if you are fermenting small batches you can keep them in a water bath to

help maintain optimal or near optimal temps. That's one of the things I do.

~Tonio