How often should I check on my kimchi during fermentation, or should I just leave it alone?

Question

How often should you check on your kimchi during fermentation? Find out if it's best to check it daily or just leave it alone to do its work.

Answer 1

Check your kimchi every 1-2 days during the initial fermentation period (3-7 days) to monitor for bubbling and adjust for gas buildup. After that, check it weekly once refrigerated.

Detailed Explanation:

During the initial fermentation stage, which typically lasts 3-7 days at room temperature, it's important to monitor your kimchi closely. The fermentation process produces gases, primarily carbon dioxide. Checking every 1-2 days allows you to gently press down on the kimchi to release these gases and prevent the jar from overflowing or even exploding. You'll also be able to observe the bubbling activity, which is a good indicator of active fermentation. Taste-testing a small piece after a few days will help you determine when it reaches your desired level of sourness. Once you're happy with the taste, transfer the kimchi to the refrigerator. The cold temperature will significantly slow down the fermentation process. After refrigeration, you only need to check on it about once a week to ensure the brine level is still covering the kimchi and that no mold is forming.

Pro Tip:

Always use clean utensils when checking or tasting your kimchi to avoid introducing unwanted bacteria or mold. This will help prolong its shelf life and prevent spoilage.