Why isn't my kimchi fermenting or bubbling after a few days, and why does it still just taste like salted raw cabbage?

Question

Why isn't your kimchi fermenting or bubbling? Troubleshoot the common reasons for a stalled ferment, from temperature to incorrect salt levels.

Answer 1

Your kimchi isn't fermenting because the temperature is likely too low, there isn't enough salt, or the starter culture (if used) wasn't viable. It tastes like salted cabbage because the fermentation process, which creates the characteristic sour and complex flavors, hasn't started yet.

Detailed Explanation:

Kimchi fermentation relies on beneficial bacteria, primarily *Leuconostoc* and *Lactobacillus* species, to convert sugars in the cabbage and other vegetables into lactic acid. This lactic acid is what gives kimchi its sour and tangy flavor. Several factors can inhibit this process:

1. Temperature: The ideal temperature for kimchi fermentation is between 64°F and 72°F (18°C and 22°C). If the temperature is too low, the bacteria will be sluggish and fermentation will be slow or stalled. If it's too high, undesirable bacteria might take over.

2. Salt Content: Salt is crucial for inhibiting the growth of harmful bacteria and creating a favorable environment for the lactic acid bacteria. If there isn't enough salt, the kimchi may spoil before it ferments properly. Too much salt, however, can also inhibit fermentation.

3. Starter Culture (Optional): While kimchi can ferment naturally with the bacteria present on the vegetables, some recipes call for a starter culture (like a kimchi starter or whey). If the starter culture is old or not stored properly, it may not be viable.

4. Insufficient Moisture: The vegetables need to be submerged in their own juices or brine to create an anaerobic environment necessary for fermentation. If the kimchi is too dry, fermentation may not occur evenly.

5. Insufficient Sugar: The bacteria need sugar to feed on. If your recipe is very low in sugar (from ingredients like fruit or rice flour), fermentation may be slow.

To troubleshoot, first ensure your kimchi is stored at the correct temperature. If it's too cold, move it to a warmer location. If it's too warm, move it to a cooler location. You can also try adding a small amount of sugar (about 1 teaspoon per head of cabbage) to provide more food for the bacteria. Make sure the kimchi is well-submerged in its brine. Give it a few more days, and you should start to see bubbles and a change in flavor.

Pro Tip:

Don't open the fermentation container frequently to check on the kimchi. Each time you open it, you introduce oxygen and potentially unwanted microorganisms, which can hinder the fermentation process. Trust the process and let it ferment undisturbed for a few days before checking again.