From the very moment it is made, kimchi is a 'living food' that changes constantly. Even inside the refrigerator it slowly ripens, its flavor and aroma deepening — and the star of that process is lactic acid bacteria. Let's look at how kimchi ripens through the eyes of science.

What is fermentation?

Fermentation is the process by which microorganisms break down the sugars in ingredients, producing acids and flavor compounds. In kimchi, the lactic acid bacteria naturally present in the cabbage and seasoning feed on sugars and produce lactic acid. This lactic acid creates kimchi's signature tangy taste, its crisp texture, and the keeping quality that allows it to be stored for a long time.

A flavor that changes at each stage of ripening

Freshly made kimchi is fresh and crisp. As time passes, the lactic acid bacteria increase and the acidity rises, turning it into a deep, tangy flavor. Later still, it becomes well-aged 'mukeunji,' with a rich taste that pairs well with stews and stir-fries. That is why the same kimchi can be used in entirely different dishes depending on its stage of ripening.

What is good about kimchi's lactic acid bacteria?

The lactic acid bacteria in kimchi are known as a representative probiotic. They are believed to help balance the beneficial bacteria in the gut and, together with kimchi's abundant dietary fiber, to aid digestion. With a variety of vegetables such as cabbage, radish, garlic and pepper coming together, you can also take in vitamins and minerals.

The storage temperature for tasty ripening

Kimchi is sensitive to temperature. Left at room temperature too long, it turns sour too quickly; too cold, and fermentation slows. If you let it ripen slightly at room temperature for a day or two after making it, then store it in a kimchi refrigerator or the fridge, it will keep its crisp texture while slowly ripening into a deep flavor.

Safely managed fermentation

Under HACCP and ISO 22000 hygiene and quality management, Taesung Kimchi controls the entire process — from receiving raw materials to salting, seasoning and packaging. It is our way of delivering the power of nature's fermentation to your table, hygienically and safely.