Why Did My Kimchi Not Ferment?

Kimchi is a traditional Korean dish that is becoming increasingly popular around the world, and due to its strong flavor and health benefits, a lot of people make it themselves at home.

Although it is easy to make kimchi, you may experience difficulties in the process. You may think your kimchi isn’t fermenting.

If your Kimchi is not fermenting after three days, place the Kimchi in a large glass jar or crock and cover with a lid. 

Leave the jar out in a warm and sunny spot, but not directly in direct sunlight. Allow the Kimchi to ferment at room temperature for about ten days. 

The Kimchi will keep at this stage for up to a month.

What Are the Reasons That Kimchi May Not Be Fermenting?

Let’s talk about the history and traditions of kimchi before discussing the reasons for it not being fermentable.

It has been a part of Korean cuisine for many thousands of years. It was an ideal way to extend the lifespan of food since it was preserved before modern refrigeration methods.

The process of making kimchi was done in ceramic jars called onggi, which were buried in the ground until the process was completed.

You don’t have to bury your kimchi anymore. You can either store it in your refrigerator or ferment it at room temperature.

However, there are some differences between the two. The first thing you have to do is put your kimchi in a container.

If your jar isn’t clean, it could be a breeding ground for E. The dish might be ruined by coli or salmonella if you don’t put it in a sealed jar.

If it wasn’t left in the jar long enough, your kimchi may not be able to ferment. It takes about three to four days for the kimchi to ferment at room temperature.

If it is left in the fridge, it will take about two to three weeks.

If you left your kimchi in the fridge for two to three days and then opened it, the process of fermentation might not have started yet.

Depending on the taste you want to achieve, you can either leave it in the fridge or the room temperature.

The flavor won’t be as bad if you leave it at room temperature.

If you keep it in the fridge, it will ferment for a long time, creating a sourer taste.

Although it may seem like your kimchi is not in the refrigerator, it is only the process that is slower.

If you want to speed up the process of making kimchi, you can take it out of the fridge and keep it at room temperature.

If you don’t have enough salt in your kimchi, it might be hard for it to ferment.

If you make your kimchi, make sure you pay attention to the amount of salt you put in. If there isn’t enough salt, the process won’t start and it will be slower.

What Do You Need To Do If Your Kimchi Isn’t Fermenting?

If you have noticed that your kimchi isn’t growing, the first thing you need to do is move it to an airtight jar.

It is a good idea to make sure there is no mold in the kimchi before you do it.

If you keep your kimchi in the fridge and it doesn’t look like it’s going to ferment, you can take it out and store it at room temperature.

This will speed up the process and allow the kimchi to ferment much faster.

If you like the taste of your kimchi, you can put it back in the fridge to slow down the process of fermentation.

It might be due to the lack of salt that it seems like your kimchi is bland. In this case, you can add more salt to the kimchi, and it will ferment in no time.

Have patience, last but not least, have patience.

If you keep your kimchi in the fridge, it will take some time before it starts to ferment. After a few weeks, it will have an excellent and strong taste.

How To Identify If Kimchi Is Fermenting?

There are several things to look out for if your kimchi is fermenting. Bubbles are the most obvious one.

If you see bubbles in your jar, it’s a sign that the process has begun. It is another sign of fermentation if your kimchi looks like it is drinking water.

There are a few things that you could do to make sure you get top-quality kimchi. Before opening the jar, make sure you open it every day.

The pressure will build up inside the jar because of the fermentation process. If the jar is tightly sealed, it could break under pressure.

To release the pressure, it is necessary to open the jar now and again.

If you want to make sure your flavors are spread equally, you should stir your kimchi and keep it submerged in the liquid.

It is advisable to leave the jar room to ferment if you want to overfill it.

If you notice that you have too much kimchi in the jar, you should take some out and put them in a different jar.

How do you know if kimchi has been around for a long time? There is no answer, that’s what the answer is!

When it comes to the taste of kimchi, everyone has a different preference. The length of the fermentation process can be decided if you are making it for yourself.

If you prefer a milder flavor, you shouldn’t ferment it for a long time. It’s possible to ferment your kimchi for weeks if you enjoy the sour taste.

Don’t forget to smell your kimchi during the process of fermentation. It is possible that your kimchi went bad if the smell was too sour or alcoholic.

If you bought your kimchi from a store, you wouldn’t know how long it has been in ferment.

The process of making kimchi is slow because it’s usually kept in the fridges of supermarkets.

If you don’t like the taste of the food, you can let it sit on the counter until you find a better one.

Conclusion

If you don’t see bubbles in your kimchi, I hope this article provides you with possible causes and solutions to your problem.

Although it might seem like a lot of work, it isn’t that difficult.

You will get a delicious, healthy dish that you can keep in the fridge for a while if you follow the guidelines.

Since you know your preferences, the length of fermentation depends on you.