I used to think my grandma's kimchi recipe was perfect until I visited Busan

I was in a market there and tried a vendor's kimchi that was way more sour than I make. She told me she ferments her cabbage for a full 8 days in a cool cellar, not the 3 days my family does. Now I'm trying her longer method in my own basement. Has anyone else switched up a family ferment time and had it turn out better?

3 comments

3 Comments

simons281mo ago

Oh wow, I read that cooler temps need way longer ferment times!

jesser791mo ago

Yeah no kidding, it's like watching paint dry. My last lager sat in the fermenter for almost a month because my basement was so cold. You check on it every few days and nothing has changed at all. It really tests your patience, but the clean flavor is worth the wait in the end. Just gotta forget about it for a while.

the_evan26d ago

I don't know, is a slightly different kimchi really that big of a deal? Seems like one of those things where people just like arguing about their grandma's method being the "right" one.