Lactic acid is formed as a result of the biological activities carried out by Lactobacillus and other bacteria in the kimchi during the fermentation process. The pH of the kimchi lowers as the amount of lactic acid in the mixture increases.
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Does kimchi go bad?
As soon as the kimchi starts to go bad, it will become too sour to eat raw; at this point, preparing them into dishes such as Kimchi Jjigae, Budae Jjigae, Kimchi soft tofu stew, Kimchi fried rice, and, of course, Kimchi Mari is the finest method to consume them.
What is kimjang kimchi?
Kimjang kimchi is traditionally prepared around the time of the lunar calendar’s ‘beginning of winter’ (ipdong), which is right about now (Nov 7-8th in Gregorian calendar). When I was a youngster, my mother and I would spend days preparing and producing kimjang kimchi so that we would have enough to last us through the winter and into the spring.
How to ferment kimchi in a jar?
Instructions Remove the jar’s lid and set it aside (set a paper towel over the lid first, in case the kimchi bubbles out). Place the lid on top of the jar with a slit in it to allow air to escape. Place the jar of kimchi in the sink in case it bursts open during the fermentation process. Depending on how sour you want it, you may leave it at room temperature for anywhere from 2 to 8 hours.
What is the history of kimchi?
According to some historians, the history of kimchi can be traced back over 2000 years to the Goguryo Dynasty, demonstrating how long Koreans have had to perfect the art of kimchi preparation. Because most Koreans now live in flats and do not have backyards in which to bury their kimchi jars, they have developed a device known as a kimchi refrigerator.
What is kimchi fermentation?
It is the microbes that are present in the raw ingredients that are responsible for the fermentation process. It is thought that the lactic acid bacteria of the species Leuconostoc, Weissella, and Lactobacillus are the most important participants in the fermentation of Kimchi.
Does Kimchi have antimicrobial properties?
This antibacterial action of Kimchi appears to be due to the combined effects of the organic acids and bacteriocin generated during fermentation, as well as the substances used in the preparation of Kimchi (garlic, onion, ginger, etc). In 2005, a major controversy erupted in Korea as a result of the contamination of Kimchi imported from China with parasite eggs.
