Making Traditional Korean Kimchi From Garden to Fermentation
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Making Traditional Korean Kimchi From Garden to Fermentation
Discover the step-by-step process of making traditional Korean cabbage kimchi — a bold, spicy, and tangy dish that’s loved around the world. From harvesting fresh Chinese cabbage in the garden to marinating, seasoning with a chili and fruit paste, and fermenting for days, every step captures the authentic flavors of Korean tradition. # ...
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Gas is produced during the fermentation process. That's why I recommend using 'plastic bags' instead of 'sealed containers' when fermenting. Otherwise, the pressure from the gas produced can increase and cause the container to explosion. Conclusion - Make kimchi and ferment it at room temperature in a plastic bag for three days - Then transfer it to a sealed container and put it in the refrigerator. #kimchi #kimchiexplosion
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