Our kimchi is sold fresh for a crisp, light flavour. If you'd like a more tangy, fermented taste, you can easily ferment it at home with the below steps.

Step 1) Use the right container

If you’ve purchased the 1 kg pack, transfer your kimchi into a clean, airtight container such as a glass jar.

Leave 2–3 cm of space at the top because kimchi can bubble and expand as it ferments.

Step 2) Pack it down properly

Press the kimchi down firmly with a clean spoon so it’s submerged under its own brine/liquid.

This helps it ferment evenly and reduces spoilage risk.

Step 3) Set it aside to ferment

Place the sealed jar in a cool, dry place out of direct sunlight (like a pantry or cupboard).

Step 4) “Burp” the jar daily (important)

After 24 hours, open the lid slightly for 1–2 seconds to release built-up gas, then reseal.

This is normal — Fermentation naturally creates pressure.

Step 5) Taste daily until it’s right for you

Fermentation speed depends on temperature and your preference:

  • Warmer room = Faster fermentation
  • Cooler room = Slower fermentation

Taste a small amount every 12 hours after the initial 24 hours. When it reaches your preferred flavour (more sour/tangy), move to the fridge.

Tip! At an overall temperature of 25-28°C, Mom's Kimchi will typically ferment within 36 - 48 hours.

Step 6) Refrigerate to slow fermentation

Once fermented to your liking, store it in the fridge to slow down further fermentation.

What you’ll notice (normal signs)

✅ Bubbling / slight fizz when opening
✅ More sour smell and taste over time
✅ Natural liquid release (vegetables release water + brine increases)
✅ Jar pressure (why daily burping matters)

Quick Safety Notes

  • Always use clean utensils (don’t double dip).
  • Keep kimchi under the brine as much as possible.
  • If you see fuzzy mould, or it smells rotten (not sour), discard it.