Is Fresh or Fermented Kimchi Better? (2024)

FAQs

Is Fresh or Fermented Kimchi Better? ›

If you're consuming Kimchi because you want the probiotic goodness, then fermented Kimchi is something you'd want. At around 1 month old, your Kimchi should start tasting sour, that is an indication of fermentation and the presence of probiotics. The longer you let the Kimchi ferment, the more probiotics it has.

If it smells sour or looks bubbly, you've already got some fermentation going. You probably don't need to let it sit at room temp for more than a few hours (unless you like it really sour).

The key to a good kimchi is the balance of salt, heat, and the lactic tang that results from fermentation, similar to the acidic bite in sauerkraut or pickles.

Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria. If you eat them regularly, the probiotics in fermented foods can be beneficial to your gut microbiome. Studies suggest that eating kimchi on a daily basis could help to improve some digestive problems.

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy. Yet, kimchi may still be safe to eat for up to 3 more months, as long as there's no mold, which indicates spoilage.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

The extra strong, vinegary taste that you mentioned is most likely a sign of mild over-fermentation, which isn't a bad thing at all; it just means that the kimchi will smell and taste stronger, and might have a stronger effect on your stomach.

The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.

In 2019, Jongga by Daesang was the most sold Kimchi brand in South Korea, with a sales value of around 116.12 billion South Korean won. It was followed by two CJ brands, Bibigo and Haseongjeong.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Is Trader Joes kimchi probiotic? ›

If you want to get in more probiotics alongside or in lieu of starting a supplement, there are a few foods worth incorporating, such as yogurt, kefir, kimchi, kombucha and sauerkraut. These foods contain probiotics because they're fermented with live active cultures at the end of processing.

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

The winner? Kefir, and by a long shot. It clocked in significantly higher than the rest with a whopping 27.7 billion CFU per 1 cup serving. Other heavyweights are yogurt and kimchi at 3.6 billion CFU per 1 cup serving and 2.6 billion CFU per ½ cup serving, respectively.

All you need is a mason jar with a fermentation lid. You can either use an airlock device or low profile silicone lid to release the build-up of gases in the jar, and protect your fermentation from oxygen.

Opening the Jar During Fermentation

In lacto-fermentation, air is the enemy! Although it is tempting, you should not open the jar during the fermentation of your vegetables. If you do, you expose your vegetables to all sorts of moulds, yeast, and other microorganisms.

Homemade kimchi must be kept refrigerated and will last for up to 1 month. Store-bought kimchi that remains unopened can be kept at room temperature for 1-3 months. If you have store-bought kimchi that's been opened, it will be good for 3-4 days at room temperature and up to 6 months when refrigerated.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

Kimchi takes about a week to ferment. Once it's done, store in a cool place. The tradition is to bury it, but you can stick it in the fridge. You can let kimchi ferment for longer, but it will become softer and sourer over time.

Kimchi that fizzes or has an effervescent taste is caused by the fermentation process. If your kimchi is not fizzing to your liking, simply leave it to ferment longer. The longer the kimchi ferments, the more bubbling will occur.

If you do not have enough liquid to keep the kimchi entirely submerged, you can add some water into the jar. I didn't because I don't want to dilute the kimchi juices. What you can do is ensure that the kimchi not submerged in liquid are covered with chilli paste, which can help in preventing mould formation.