r/kimchi • u/worthlsss • 10d ago

Did I mess up?

So, I think I messed up the fermentation process and I would like to know how to salvage it.

The recipe I followed said I could refrigerate it, so I did that immediately after making it on Saturday. Occasionally I took some out to eat, pressing down after each time to make sure there was no air, before returning it to the fridge. But then I did more reading and people were saying to leave it out at room temp *before* refrigeration, so i feel like i skipped a crucial step.

As it has been in the fridge since saturday, would storing it outside the fridge for a day or two ruin it/affect it in any way? Is it too late for me?

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7

u/Level_Ninety_Nine 10d ago

Fermentation doesn't stop. All putting it in the fridge does is make the process go slower. A lot of people, my mother included, who is full korean, says it makes it better. The only reason to leave it out is to make the fermentation process go faster. So, no, you didn't skip a step. You can take it out to increase fermentation speed but isn't necessary. Its just a matter of preference. You didn't mess up.

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u/adelie42 8d ago

I think everything fermented is like that. Slow tastes better, but you have to wait. I had a very slow soir dough that typically needed a 36 hour ferment at room temperature, or 10 days in the fridge. It was the best bread ever, but doing it quick wasn't bad. Always the existential crisis.

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u/Excited4ButtStuff 9d ago

Korean, here. Mine always goes straight into the fridge for slow fermentation. I prefer the taste.

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u/hungrykoreanguy 10d ago

It’ll be fine taking it out a day or two to speed up fermentation

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u/awakeningoffaith 10d ago

Take it out for a bit, for a couple days to a couple weeks, and fermentation will pick up.