How to Korean Traditional Kimchi Making

What You Need to Know

Kimchi fermentation involves the breakdown of starches into sugars, which are then converted into lactic acid by lactic acid bacteria (LAB), resulting in a sour and umami flavor. The process also involves the action of microorganisms, such as LAB, which convert sugars into lactic acid and produce compounds that contribute to the flavor and texture of the final product.

Steps

1. 1.

   Kimchi Jjigae (Korea): Fermented kimchi provides depth of flavor and acidity to the stew

2. 2.

   Kimchi Fried Rice (Korea): Aged kimchi adds umami and tangy notes to the dish

3. 3.

   Kimchi Pancake (Kimchijeon) (Korea): Fermented kimchi contributes both flavor and leavening properties

The Science

Primary Reaction

Lactic acid fermentation

Common Mistakes