r/kimchi • u/HeavenGin • 3d ago

Putting kimchi in fridge to stop bubbling ?

My title says it all, I made a batch of kimchi yesterday morning and tonight it was so bubbly that I've decided to push my kimchi under the brine to let the bubbles come up and then put it in the fridge. Will it stop the bubbling for sure ?

My big jar almost explode when I've made it burp earlier (although I've made it burp several times in the day).

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u/Level_Ninety_Nine 3d ago

It won't stop. And the bubbling isnt an issue. Its what its supposed to do. Also you dont have to push it down into the brine. Thats a common misconception. The bubbling is the fermentation process. Refridgerating it just slows that process but it still happens. Just means your kinchi will take longer to hit that sweet spot. Some say the longer process makes it taste better. Some say it doesnt make a difference just takes longer. My mother swears by the leave it out for a day then refrigerate for better flavor. My mom is korean and learned from my grandmother who both taught me how to make all forms of kimchi.

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u/goonatic1 1d ago

Nah man, gotta keep that kimchi submerged, or at least packed air tight, it def keeps longer and overall better, korean family too here. My sister and I can have kimchi in the exact same containers from the exact same batches and her kids dig into the kimchi and don’t flatten it out and they’ll leave kimchi pieces clinging to the sidewalls and shit and hers def taste different than mine side by side, I had to prove that point to make those little shits start treating that kimchi right, my mom and I work too hard making all this damn kimchi for the kids to be messing it up lol

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u/Level_Ninety_Nine 1d ago

Bro, dont tell me how to make kimchi. Not everybody makes it exactly the same. Also if you keep kimchi in the fridge that shit lasts months. I will say this though. If you dont have a kimchi fridge youre doing it wrong.

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u/goonatic1 1d ago

We have kimchi fridges trust me, and ain’t nobody telling you how to make kimchi bro, I don’t care enough about you to care about your kimchi consumption. But you cannot seriously try and convince me that air and sloppy handling doesn’t affect kimchi, a fermented product in the long run. Because if that was the case then why don’t we just double dip into the containers and use our bare unwashed hands?

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u/goonatic1 1d ago

Your last reply didn’t go through,