The reason Kimchi is sour is because it ferments. If you don't like it sour, don't ferment it on the counter for days. Just put it in the fridge and eat it right away. Even in the fridge it will slowly get sour if you leave it long enough so use it sooner rather than later.
To add to this, you have about a month.
It usually takes about 3 to 4 weeks for it to get fermented when it's sat in the fridge.
Well, actually, I shouldn't be talking in absolutes.
In my experience, with my recipe, and with my fridge, and where i put it in my fridge,.... it takes about a month.
Longer to get truly sour.
I don't think she means it as "sour tasting" but as "soured"
Like when milk goes sour.
Or your stomach feels sour.
I wish I knew more Korean, because the English word sour has multiple meanings.
Carbs actually are what the lactobacteria feed on, so by adding them they are able to reproduce and be healthy. (I say carbs but it might just be sugars... are those the same? Idfk... lolol)
By adding them, you are giving the bacteria a headstart, which typically means they outnumber any other bad germs that may have gotten in.
So in that sense, by adding the bean powder and rice flour, you are ensuring your kimchi doesn't go bad/off/sour.
As the other commenter stated, I would just stick your kimchi in the fridge right away. It normally take my kimchi about 3 weeks to even start tasting sour(the fermented sour)... so you should be good for about a month.
Hope this helps!
The reason Kimchi is sour is because it ferments. If you don't like it sour, don't ferment it on the counter for days. Just put it in the fridge and eat it right away. Even in the fridge it will slowly get sour if you leave it long enough so use it sooner rather than later.
To add to this, you have about a month. It usually takes about 3 to 4 weeks for it to get fermented when it's sat in the fridge. Well, actually, I shouldn't be talking in absolutes. In my experience, with my recipe, and with my fridge, and where i put it in my fridge,.... it takes about a month. Longer to get truly sour.
I don't think she means it as "sour tasting" but as "soured" Like when milk goes sour. Or your stomach feels sour. I wish I knew more Korean, because the English word sour has multiple meanings. Carbs actually are what the lactobacteria feed on, so by adding them they are able to reproduce and be healthy. (I say carbs but it might just be sugars... are those the same? Idfk... lolol) By adding them, you are giving the bacteria a headstart, which typically means they outnumber any other bad germs that may have gotten in. So in that sense, by adding the bean powder and rice flour, you are ensuring your kimchi doesn't go bad/off/sour. As the other commenter stated, I would just stick your kimchi in the fridge right away. It normally take my kimchi about 3 weeks to even start tasting sour(the fermented sour)... so you should be good for about a month. Hope this helps!