Fermentation isn't an ingredient, it's a process. Kimchee is processed for as short as a few days to as long as a year or more.
Kimchee jars are traditionally used in Korean cuisine to ferment and store kimchi, a spicy and tangy fermented vegetable dish. The jars help to create the ideal conditions for the fermentation process, allowing the flavors to develop and intensify over time.
Koreans love to eat kimchee!
No. Rancid food should not be eaten as it is spoiled. That is not to say ransid foods can not be eaten in a emergency situatition but it is not recommended. Fermentation is a way of preserving some food products. Beer is a fermented food product as is Kimchee, (Korean Fermented Cabbage)
Kimchee, which is a variant spelling of the same word.
Kimchee has a very distinctive smell.
Baking soda does not play a direct role in the fermentation of alcohol. In alcohol fermentation, yeast converts sugars into alcohol and carbon dioxide. Baking soda can be used to neutralize acidity in a fermentation process, but it is not a key component in alcohol fermentation.
About 17%.
Jalapeno peppers, wasabi, pickled ginger, and kimchee.
13 hrs
Bi Bim Bap for a meal Kimchee for a side dish....
Alchoholic fermentation and Lactic Acid fermentation
For optimal fermentation, it is recommended to leave about 25-30 headspace in the primary fermenter. This allows room for the fermentation process to occur without overflowing or causing a mess.