Is Fresh or Fermented Kimchi Better? (2024)

FAQs

Is Fresh or Fermented Kimchi Better? ›

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.

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).

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.

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.

Kimchi is a fermented vegetable dish that can add a spicy, tangy kick to your meals. Although it can be high in sodium, it also serves up the good-for-you probiotics, fiber, vitamins, minerals, and antioxidants that help your body ward off illness and stay healthy. If you haven't already, give kimchi a try!

If you prefer a milder flavor or crunchier texture, you may want to discard your kimchi after 3 months. After this point, its taste may change significantly — and it may become mushy.

The longer the Kimchi ferments, the more salty and sour it gets, the Kimchi will also get less crunchy as time goes by. The best part about Kimchi is that it is a natural preservation method, so you get to enjoy it for a long time at anytime!

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.

Tanginess: Kimchi has a tangy and slightly sour taste, which develops during the fermentation process. The longer kimchi ferments, the more pronounced the tanginess becomes.

Decades of making kimchi, together with the industry-leading R&D center, made Jongga the world's best fermentation expert.

Can you eat unfermented kimchi? ›

It may also boast other vegetables, including radish, celery, carrot, cucumber, eggplant, spinach, scallions, beets, and bamboo shoots. Though kimchi is usually fermented for a few days to a few weeks before serving, it can be eaten fresh, or unfermented, immediately after preparation.

The kimchi fermentation process is very short in comparison to making sauerkraut. Kimchi ferments at room temperature in only 1-2 days or more slowly in the refrigerator. For safety, kimchi should be stored refrigerated and is best eaten within 1 week, as the quality of kimchi deteriorates with longer fermentation.

It's generally recommended to let kimchi ferment for at least a day or two before consuming it to allow the flavors to develop fully. However, you can technically eat it right after making it if you prefer a fresher taste, but it might not have the same depth of flavor as fermented kimchi.

Kimchi is often served as a side dish alongside other healthful vegetables and proteins. Researchers noted in the study that consuming more than three servings of kimchi a day could have the opposite benefit. Participants who ate more than five servings of kimchi per day were more likely to be at a risk for obesity.

Eating kimchi hot or cold for health benefits

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.

Conclusion - if you want to enjoy the health benefits of live bacteria in kimchi only buy if the label says : “live bacteria” and “unpasteurised”. There are lots of small brands in health food shops with these terms on them - but they still don't seem to have hit the big retailers yet.

In recipes such as sauerkraut or kimchi, it is the salt that soaks the vegetables. If the vegetables you are using are dry and do not create enough brine, simply add a little salted water to cover them properly (see Salt and Brine in Lacto-Fermentation: The Ultimate Guide).

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.

Kimchi that fizzes or has an effervescent taste is caused by the fermentation process. If your kimchi is not fizzing to your liking, simply leave it to ferment longer. The longer the kimchi ferments, the more bubbling will occur.