My Kimchi doesn’t taste sour yet

Hi everyone, I made napa cabbage kimchi 2 days ago. I live in Italy, it’s winter, and the temperature where the jar is sitting is around 7°C.

The cabbage was salted almost 3 hours

So far: • No visible bubbles • Smells fresh, garlicky, chili-forward • No mold or yeast film

My questions: 1. Is it normal to see no bubbles yet at 7°C? 2. Around when should bubbles appear at this temperature? 3. When can I expect it to start tasting sour? 4. What are the dos and don’ts to make sure it turns sour safely and doesn’t go bad?

Any advice from people fermenting in cold climates would be appreciated. Thanks!

submitted by /u/Sea-Lab-7125
[link] [comments]

Latest News from Korea

Latest Entertainment from Korea

Learn People & History of Korea