How can I tell when my kimchi is starting to ferment properly (signs to look for)?

Question

How can you tell when kimchi is starting to ferment? Learn the key signs to look for, including bubbles, a sour smell, and changes in the liquid.

Answer 1

Look for small bubbles forming in the jar, a sour or tangy aroma, and a change in color and texture of the kimchi, indicating successful fermentation.

Detailed Explanation:

Kimchi fermentation is a natural process driven by beneficial bacteria. Here's how to tell if your kimchi is fermenting correctly:

1. Bubble Formation: One of the earliest signs is the appearance of small bubbles in the jar, especially around the vegetables. This indicates that the bacteria are producing carbon dioxide as they consume sugars.
2. Aroma Change: Freshly made kimchi will have a garlicky and spicy smell. As it ferments, it will develop a more sour and tangy aroma. This is a key indicator of successful fermentation.
3. Color and Texture Changes: The kimchi will become slightly more translucent and the color may deepen. The vegetables will also soften slightly as they ferment.
4. Taste Test (After a Few Days): After a few days (depending on the temperature), taste a small piece. It should have a noticeable sourness that increases over time. If it tastes off or moldy, discard it.

Pro Tip:

Make sure your kimchi is submerged in its brine during fermentation. If vegetables are exposed to air, they can develop mold. Use a weight (like a clean glass jar filled with water) to keep everything submerged.