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After the "crazy state" is over, it becomes extremely weak to oxygen, so take out only as much as you want and seal the rest. Most of the lactic acid bacteria in kimchi are anaerobic, so when oxygen enters, yeast multiplies. Even it smells in the military or the kimchi quickly softens.
It is important to note that aged kimchi, fermented kimchi, sour kimchi, and ripe kimchi taste differently. Because of the obvious division of utilization, ripe kimchi has an overwhelmingly high proportion of kimchi, which is usually eaten as a side dish. Other kimchi is efficiently used in stews and stir-fry, and fresh kimchi is not used for cooking, but is simply eaten as a salad.
Many people prefer new kimchi before it is fully cooked. In the southern part of the country, which does not skip salted fish and uses plenty of it, many people prefer the taste before the savory taste of salted soup disappears. In the central part of the country, many people prefer new kimchi, which has a fresh and crisp texture since it has been made recently, but in the central part of the country, people who prefer the cabbage stem rather than cabbage leaves usually prefer new kimchi. Also, if you wrap the kimchi seasoning and kimchi crumbs in a soft cabbage with pork right after making kimchi, it can be said to be heaven.
In connection with this, the debate between "mold kimchi vs. new kimchi" and "Kimchi stem vs. kimchi leaf" has long been talked about by those who prefer each.
Recently, as the tendency to prefer spicy taste has become more prominent, the spicy taste of kimchi has become increasingly prominent. However, as previously emphasized, kimchi is an artificial fruit because the omi is sufficiently harmonized and the crunchy texture is added. It is clear that spicy taste is an important factor in shaping modern kimchi, but kimchi that only tastes spicy is not desirable.
Rarely, sour kimchi is 'washed in water' and eaten.[10] Some people may feel sorry that all the nutrients are drained, but they taste different and have advantages. Another recipe in its own way. And if you fry the kimchi in a frying pan after washing it, it tastes clean and not bland or spicy. If it's too long to just eat, let's try it like this.
There is one thing to know when making kimchi at home: the sweet taste of cabbage or radish used for making kimchi is considered high-quality, but the higher the sugar content, the stronger the sour taste when it is cooked. If you don't like too sour kimchi, hang in there.
For this reason, it is common to avoid adding sugars such as onions and sugar in kimchi that is eaten for a long time, such as kimjang kimchi. Some add new sugar instead to prevent it from becoming soft, sticky, or excessively sour due to overfermentation.
Factory-made kimchi is said to have become very common only these days, but in the past, it was embarrassing to get kimchi from other houses. This is because every house had a perception that it was a household life that was solved by making kimchi. When kimchi first came out as a product, this perception was said to be an obstacle.