Is kimchi stored in the refrigerator or at room temperature?

Kimchi is best fermented at room temperature, and the fermented kimchi can be stored in the refrigerator. The fermentation of kimchi mainly depends on bacteria such as lactic acid bacteria. In low temperature environment, the fermentation speed will slow down, so kimchi should be fermented at room temperature of 18℃-30℃, and it can be eaten after 24 hours.

When making kimchi, it is best to keep the fermented kimchi at a low temperature of 0℃- 10℃, otherwise it will be sour. If it is a bagged or bottled pickle bought in the market, it can be stored at room temperature.

Method for making kimchi:

Clean the pickle jar, dry the water, take out the cabbage and cut it into pieces, slice carrots and radishes, put the vegetables in a pot, add three spoonfuls of salt, three spoonfuls of sugar, one spoonful of white vinegar and millet pepper, stir well and cover with a heavy object.

After pickling for about 2-3 hours, a lot of water will appear in kimchi. Then, pour the kimchi and soup into the kimchi jar, add a proper amount of water and seal it. After continuing to ferment for a while, it can be eaten.

When making kimchi, you can also add spices such as pepper, garlic and ginger according to your own taste. If you don't have a pickle jar at home, you can also use an ordinary glass jar, but it must be sealed during the production process and can't be stained with oil, otherwise the vegetables in the jar will rot.