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Kimchi Fermentation

Kimchi is a traditional Korean fermented vegetable dish, typically made with napa cabbage and a variety of seasonings including gochugaru (Korean red pepper flakes).

Key Parameters

Salt Ratio

2-3% by weight

Temperature

65-70°F (18-21°C)

Duration

1-5 days at room temp

Best Practices

Salt cabbage before adding seasonings
Use fish sauce or shrimp paste for authentic umami
Pack tightly to remove air pockets
Move to refrigerator after initial fermentation

Common Issues

White Film on SurfaceLow

Fuzzy Mold GrowthHigh

Pink or Red DiscolorationHigh

Cloudy BrineLow

Active BubblingLow

No Bubbles (Inactive)Medium

Diagnose an issue

Disclaimer: This tool provides educational guidance only. When in doubt, always err on the side of caution and discard questionable ferments. We are not responsible for food safety decisions.

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