How long is best for fermentation?
The flavor of kimchi comes from the lactic fermentation of the mixture
of materials at an appropriate temperature. The carbohydrates from
various materials turn into lactic- and organic acids during the process,
which taste unique and fresh. But too much fermentation would result
in too much of these acids. Kimchi will taste too sour.
Then, when would be the best to wrap un the process? The taste and
nutrient depend upon the fermenting and storing temperatures. For
Koreans, it is generally best after two or three weeks' of fermentation at
2 or 3 degrees Celsius (36 to 38 degrees F.). The pH will be about 4.3,
and it is most nutritious. In other words, it is most nutritious when it
tastes best. In the case of carotene, the amount is at its most when the
kimchi is just made. It means it is also a good idea nutrient-wise to
serve just-made kimchi, too.
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