Why is brining the vegetables first critical for kimchi, and what happens if I skip or shorten that step?

Question

Why is brining the vegetables first a critical step for kimchi? Learn what happens if you skip or shorten this essential step in the kimchi-making process.

Answer 1

Brining vegetables for kimchi is critical because it draws out excess moisture, softens the vegetables for better fermentation, and inhibits undesirable bacteria while promoting the growth of beneficial lactic acid bacteria. Skipping or shortening the brining process can result in a mushy, bitter, or spoiled kimchi.

Detailed Explanation:

The brining process, typically done with salt water, is a crucial first step in making kimchi for several reasons:

1. Moisture Removal: Vegetables like napa cabbage and radish contain a lot of water. Brining helps to draw out this excess moisture. This is important because too much water can dilute the flavors of the kimchi paste and create a soggy texture.

2. Softening the Vegetables: The salt in the brine helps to break down the cell walls of the vegetables, making them more pliable. This is essential for allowing the kimchi paste to penetrate the vegetables thoroughly and for achieving the desired texture after fermentation.

3. Inhibiting Undesirable Bacteria: The high salt concentration in the brine creates an environment that is unfavorable for many spoilage bacteria. This helps to prevent the kimchi from spoiling during fermentation.

4. Promoting Beneficial Bacteria: While inhibiting undesirable bacteria, the brine also creates a favorable environment for lactic acid bacteria (LAB). These bacteria are responsible for the fermentation process that gives kimchi its characteristic sour and tangy flavor. They thrive in salty, anaerobic conditions.

If you skip or shorten the brining step, you risk the following:

• Mushy Texture: The vegetables may not soften properly, resulting in a tough or rubbery texture.

• Diluted Flavor: Excess moisture can dilute the flavors of the kimchi paste, resulting in a bland or less flavorful kimchi.

• Spoilage: Undesirable bacteria may thrive, leading to spoilage and an off-putting taste or smell.

• Bitter Taste: Insufficient brining can sometimes lead to a bitter taste in the final product.

Pro Tip:

To ensure even brining, weigh down the vegetables in the brine solution with a clean plate or bowl. This will keep them submerged and ensure that all parts of the vegetables are properly salted. Rotate the vegetables halfway through the brining process for even better results.