GangaWhile I was steaming the tempeh last night I taste-tested the kimchi where I had 3 jars of exactly the same kimchi but fermented for different times.
The first jar was fermented for 1 week, the second for 2 and the third for 3. The weather is very hot, so of course these will ferment quicker than in most other countries or in different seasons.
First of all, all three were still very crisp and delicious in their own right. (Perfect amount of salt in the brine.)
1 week kimchi: tastes light and fresh, very nice
2 week kimchi: noticeably more tang and more complex flavours coming through, yum
3 week kimchi: the best tasting. More complex flavours. The umami added by the inclusion of nori is detectable.
All were far far better than any store-bought kimchi.
Next time I will do a 3, 4, and 5 week kimchi.
Of course the fermentation time can be adjusted to your preferences and mood. Light and fresh can be very good in Summer, longer fermentation in Winter.
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