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As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time. [10] The strong odors of kimchi can taint other products in a refrigerator. [3] Despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations.
A kimchi refrigerator is a refrigerator designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. The kimchi refrigerator aims to be colder, with more consistent temperature, more humidity, and less moving air than a conventional refrigerator, providing the ideal environment for fermentation of kimchi.
The fermentation and spices imbue kimchi with a salty, sour, and fiery taste and plenty of gut-friendly probiotics. Kimchi can range from extremely acidic to savory-sweet depending on wha.
This feature facilitates fermentation of food. Food commonly made in onggi includes gochujang, doenjang, kimchi, and soy sauce. With proper porosity and permeability, onggi can give an optimally ripe quality to fermented foods. Fine-tuned onggi containers are highly suitable for various kinds of fermented products. [7]
If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing ...
The growth range of this species includes pH values from below 2 to above 8, a temperature optimum of 32 – 36 °C, a temperature minimum of 7 – 9 °C and a temperature maximum of 45 – 47 °C. [14] The colony color is initially yellow-green, later more or less brown. [14] Aspergillus sojae [15] [16] (醤油麹菌 ‘shōyu-kōji-kin’)
Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages. [ 2 ]
The material can be fermented 5 times, removing 2/3 of the liquid after each cycle. [27] [28] Ginger and garlic must be crushed (not ground) to aid fermentation. One herb is mixed with rice wine in equal parts and fermented for 1–2 days. BS/J equal to the amount of herb is added and the mix fermented for 5–7 days.