From Fresh to Tangy: Kimchi’s Fermentation Stages

Kimchi is a living culinary tradition—shifting flavors through microbial fermentation.

Ever wondered how crisp napa cabbage transforms into that vibrant, tangy kimchi? Join us on a flavorful journey through the three essential fermentation stages:

Fermentation Stages

Stage 1: Fresh / Initial Fermentation

• Probiotic activity: Low (fermentation hasn’t started yet)
• Why: Microbes are present, but lactic acid bacteria haven’t multiplied. This is the “starting point” before fermentation kicks in.
• Taste & texture: Fresh, lightly seasoned, crisp, and juicy—like a refreshing salad. Perfect for those who enjoy clean vegetable flavor with a hint of seasoning.

Stage 2: Early-Fermentation

• Probiotic activity: Highest
• Why: Early-stage lactic acid bacteria (mainly Leuconostoc spp.) are actively multiplying.
• Taste & texture: Mildly sour, sweet, crisp—ideal for raw consumption to maximize probiotic intake.

Stage 3: Mid- Fermented

• Probiotic activity: Still high, but some species start to slow down
• Why: Microbes are present, but lactic acid bacteria haven’t multiplied. This is the “starting point” before fermentation kicks in.
• Taste & texture: More sour, softer texture; still beneficial, but less “live” than early stage.

Stage 4: Late fermentation / Aged kimchi

• Probiotic activity: Reduced
• Why: Very acidic environment; most bacteria survive but are less active.
• Taste & texture: Very strong sourness, saltiness more noticeable, Rich, dark kimchi juice, cabbage is very soft, Some people enjoy the deep, mature flavor

Tips for Fermentation Control

• Timing & Taste: Sample around day 3–5 to find your favorite intensity.
• Storage: Refrigerate once desired tang is reached to slow further fermentation and preserve texture.
• Too fresh? : If your kimchi tastes too fresh, leave it at room temperature for a while to speed up the fermentation process.

Mouldy in Kimchi?

Have you ever seen something unusual growing on top of your kimchi?

The white dots or thin white film that sometimes appear on the surface of kimchi are not mold, but a type of yeast known as film yeast (골마지). While kimchi fermentation is primarily driven by lactic acid bacteria, in the later stages of fermentation their activity gradually decreases. As a result, yeasts begin to dominate, forming the white layer referred to as golmaji.This phenomenon is not unique to kimchi—it also commonly appears on other moist, fermented foods such as soy sauce, doenjang (fermented soybean paste), and alcoholic beverages.

Is it harmful?

Toxicity tests using both cell and animal models showed no toxic reactions from these yeasts. Genome analysis also confirmed the absence of toxicity-related genes, verifying their safety.

Reference:

World Institute of Kimchi (WiKim)

People Also Read