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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.
Chonggak-kimchi (총각김치) cubed chonggak "ponytail" radish, a popular spicy kimchi; Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp; Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
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 ]
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]
Fermentation takes about two weeks in a cool, and dry place. [2] Kkakdugi is served cold and is usually consumed when the radish is crisp. Kkakdugi, along with other types of kimchi, is a popular dish in Korea and is believed to share many of the health benefits of kimchi, due to the fermentation process. Kkakdugi made of persimmon
Aspergillus oryzae is a mold used in East Asia to saccharify rice, sweet potato, and barley in the making of alcoholic beverages such as sake and shōchū, and also to ferment soybeans for making soy sauce and miso. It is one of the different koji molds ニホンコウジカビ (日本麹黴) (Japanese: nihon kōji kabi) used for food fermentation.