FAQ
Q: How long do you ferment your kimchi?
A: Depending on the vegetables, it takes anywhere from 1 day to 2 weeks. Then they are put in fridge to slow down fermentation, even though they don’t stop fermenting.
Q: Is it normal to have bubbles/overflow?
A: Yes, it is a part of the fermentation process. In fact, our kimchi are full of live cultures – and bacteria release carbon dioxide as a byproduct of fermentation. The bubbles you see are actually carbon dioxide.
Q: Why does the flavor change?
A: Kimchi generally gets more sour over time; check the date to estimate sourness. The longer kimchi “sits” the more sour it is; the shorter the fermentation time, the more “fresh” or “sweet” kimchi is. Keep in mind that taste may vary according to each person.
Q: How long does kimchi last?
A: A long time. A year-old kimchi can be a delicacy, but trust your senses. If you want to ensure the quality of your fermented product, here are a few tips: 1) keep them refrigerated, 2) don’t leave them out on counter for long periods of time (the smell in your house will hit you first), 3) use a clean spoon when you take kimchi out (if you can’t finish kimchi on a plate, store it in a different container).
Q: Who makes the kimchi?
A: Eunice Chang does. She learned how to make kimchi on her own, based on watching her grandmother make it, and on other recipes. Eventually after several years of practice and giving away jars of kimchi, she decided to sell her own.
Q: How do I contact you?
A: Email The Spicy Hermitand we’ll get back to you as soon as possible.
