FAQ

The fermentation process of kimchi is highly dependent on the ambient temperature. The warmer the room, the faster the fermentation occurs. For optimal results, our kimchi is allowed to ferment for a period of 3-4 days to achieve the perfect balance of flavors and texture.

Of course, you can! Kimchi will continue to ferment, but at a slower rate.

After fermentation, our kimchi undergoes a pasteurization process to eliminate any harmful microorganisms, including bacteria and viruses. This crucial step helps to guarantee the consistency and quality of Le Lubu Kimchi and ensures that it is free from harmful pathogens. To maintain the freshness and flavor of our kimchi, we recommend consuming it within 15 days of opening the packaging when stored in a domestic fridge.

Both pickling and fermentation are effective methods for preserving food, but there are significant differences between the two. Pickling involves submerging food in an acidic solution, such as vinegar, to kill bacteria and prevent spoilage, while also adding a tangy flavor. The pickling process is usually relatively quick, taking anywhere from a few hours to a few days.

Fermentation, on the other hand, is a process in which bacteria or yeast consume the sugars in food, producing lactic acid, alcohol, or other byproducts. Fermentation can be used to preserve food, but it also has additional benefits, such as increasing the digestibility and nutritional value of certain foods. The fermentation process is generally slower than pickling, often taking days, weeks, or even months to complete.

In summary, while both pickling and fermentation can help preserve food, fermentation is a slower and more complex process that provides additional health benefits beyond preservation.