Fermenting kimchi at room temperature for a day and then at 10 ℃ for a week is a great way to naturally adjust the fermentation rhythm and bring out a deep and refreshing flavor.

Room Temperature for 24 Hours ― Start the Fermentation

  • At around 20 ℃ room temperature, lactic acid bacteria become active quickly.

  • After 24 hours, fine bubbles will form inside the cabbage, and it is normal for the kimchi broth to show slight bubbling.

  • At this stage, the pH begins to drop to around 5, which helps suppress the growth of initial spoilage bacteria.

10 ℃ for 7 Days ― Refine the Flavor with Gentle Fermentation

  • 10 ℃ is a 'slow but deep' lactic acid fermentation stage. The umami and sweetness gradually concentrate without becoming overly sour.

  • The natural sugars from the cabbage and radish are broken down by lactic acid bacteria, harmonizing acidity and sweetness, while the flavors of garlic and ginger become clean and pronounced.

  • If you want to maintain a crunchy texture, taste it on the 56th day and switch to refrigeration (02 ℃) to stop fermentation.

Additional Tips to Remember

  1. Maintaining a salinity of 2.5~3 % keeps lactic acid bacteria activity stable. If it's too salty, fermentation will be delayed, and if it's too bland, it will spoil quickly.

  2. Using a dedicated container and packing the kimchi tightly minimizes air pockets, reducing surface spoilage and mold.

  3. If you reduce the room temperature fermentation time to half (12 hours), you can maintain a crunchier state, and conversely, if you want a more sour taste, you can extend it to 36 hours.

  4. Taste it once on the 3rd or 4th day of fermentation to check the level of fermentation that suits your taste, and adjust the fermentation period or temperature if necessary.

  5. If the kimchi broth overflows or there is excessive bubbling, it is a sign of overheating fermentation, so it is advisable to lower the temperature by 1~2 ℃ and leave some space in the container.

  6. Once you move to the storage stage, you can maintain quality at 0~2 ℃ for several months, and by portioning out only what you will eat into a separate container, you can reduce temperature fluctuations.

A Summary for Taste and Safety

Quickly start fermentation at room temperature, then slowly ferment at 10 ℃ and finish with refrigeration to keep the kimchi cool and deep in flavor while enjoying a crunchy texture for a long time. Adjust small temperature changes and fermentation times to find your optimal point.