Why does kimchi have such a strong odor, and is there any way to reduce the smell during fermentation?

Question

Why does kimchi have such a strong odor? Learn what causes the powerful smell and discover if there are any ways to reduce it during fermentation.

Answer 1

Kimchi's strong odor comes from the fermentation process, which produces volatile sulfur compounds and other aromatic byproducts. You can reduce the smell by fermenting in an airtight container, using a kimchi refrigerator, or adding ingredients like fruit to mask the odor.

Detailed Explanation:

Kimchi's distinctive and often pungent smell is a direct result of the fermentation process it undergoes. This process is driven by various microorganisms, primarily lactic acid bacteria (LAB), which break down the sugars and other compounds present in the vegetables (typically cabbage, radish, and garlic). As these bacteria metabolize, they produce a variety of volatile organic compounds (VOCs), including sulfur-containing compounds like dimethyl sulfide (DMS) and other sulfides. These sulfur compounds are largely responsible for the strong, garlicky, and sometimes slightly rotten smell associated with kimchi. Other compounds, such as organic acids and alcohols, also contribute to the overall aroma profile. The specific ingredients used in the kimchi recipe, such as the amount of garlic, ginger, and fish sauce, will also influence the intensity and character of the odor. The longer the fermentation period, the more pronounced the smell becomes as more of these compounds are produced.

Pro Tip:

To minimize the smell during fermentation, consider using a dedicated kimchi refrigerator. These refrigerators are designed to maintain a consistent, low temperature, which slows down the fermentation process and reduces the production of volatile compounds. Also, ensure your fermentation container has an airtight seal to contain the odors.