Is Fresh or Fermented Kimchi Better? (2024)

FAQs

Is Fresh or Fermented Kimchi Better? ›

If you're looking to have a side dish to accompany you meals, both the fresh and fermented Kimchi are great options! But if you're looking to whip up a dish with Kimchi, we recommend using fermented Kimchi because it has a stronger flavour.

If it smells sour or looks bubbly, you've already got some fermentation going. You probably don't need to let it sit at room temp for more than a few hours (unless you like it really sour).

We happen to think you should choose Mrs. Kim's. The key to a good kimchi is the balance of salt, heat, and the lactic tang that results from fermentation, similar to the acidic bite in sauerkraut or pickles.

Kimchi is typically fermented by 'wild cultures' naturally present on the vegetables. The formation of organic acids (primarily lactic and acetic acid) results in an optimum kimchi pH of 4.2. The kimchi fermentation process is very short in comparison to making sauerkraut.

The answer to “do you eat kimchi hot or cold” is really about health, not flavor. Kimchi tastes great cooked into almost anything. But heating kimchi kills the healthy, helpful bacteria that are a product of the fermentation process.

Kimchi spoilage and over-fermentation

It will continue to ferment at a cool temperature. If kimchi over-ferments, it will have a very vinegary odor and taste. It is not pleasant to eat raw, so it is often used for soups and stews. If any fermentation gets soft and slimy, then it is a sign of spoilage.

Tip: It's important not to open the jar during the fermentation process to prevent exposure to oxygen.

The biggest difference between fresh and fermented Kimchi is the taste. Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.

Once each and every ingredient is wholly incorporated into each other, you can actually eat it then, but some recommend letting it “ripen” or ferment for a few days to fully develop its flavors.

The extra strong, vinegary taste that you mentioned is most likely a sign of mild over-fermentation, which isn't a bad thing at all; it just means that the kimchi will smell and taste stronger, and might have a stronger effect on your stomach.

Is it okay to eat kimchi every day? ›

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Eating kimchi in moderation is essential because a high intake can cause obesity and digestive distress. Additionally, an excess intake of this dish could lead to gastric cancer development. In addition, people with high blood pressure must consume it in moderation due to its high sodium content.

Eating up to three daily servings of kimchi could reduce men's risk of obesity. Also, radish kimchi is associated with a lower prevalence of abdominal obesity in both men and women, according to a new study. The findings were published in the journal, BMJ Open.

Fermentation time depends on desired taste

Even after two weeks, you can leave your kimchi in the refrigerator and it will continue to ferment and develop its flavors. They advise that the kimchi will continue to taste good for a couple of months, but longer than that and it will become very sour.

If you want to get the full probiotic benefits of kimchi, check the label to make sure it contains live bacteria. Although most kinds do, some may be made with vinegar or pasteurized, which kills the beneficial bacteria.

Fresh Kimchi is more like a salad, so it taste more raw, fresh and crunchy. Fermented Kimchi is softer and tangy.