First, we need to brine the cabbage or any other vegetable you are using, here, let’s say cabbage. Salted cabbage draws out excess water in the cabbage, making it crunchy and creates an environment that kills harmful bacteria. Only good bacteria ‘lactobacillus’ can thrive in these conditions! Chilli Pepper (Gochugaru) and garlic is then added to add complex and vibrant flavour.
During the natural fermentation process, good bacteria ‘lactobacillus’ creates lactic acid as their by-product, which lowers the PH, giving Kimchi its distinct tanginess.
Lactobacillus also makes carbon dioxide, which creates bubbles. This sometimes causes the Kimchi juices to overflow when opening due to pressure building up in the jar. The fizziness indicates that the fermentation is successfully taking place. Once you get that sour, tangy taste, it is best to refrigerate as it is the sign of fully fermented Kimchi. Kimchi tastes much better when served cold! Enjoy the live bacteria in MR. KIMCHI products!