How long does kimchee fermentation take? does it depend on heat and/or ingredients?

Question

also..can one put any kind of fruit or vegetable in with the mix?

Answer 1

Don't use heat when fermenting kimchi.  Kimchi is all vegetables: usually cabbage, radish, green onion, ginger, garlic, and hot pepper.

I've had some with apple in it, it helped take the "bite" from the pepper.

It's my understanding that kimchi takes about two weeks to ferment.

Answer 2

The frist person is right and your statement has a good point to, the heat meaning the room temp should be warm not cold and the ingredients to are a factor, I ferment mine on top of the frig as there is a bit of warmth there and after 3-5 days the fermentation is over and it can be chilled for serving.

If your making it from a prepare mix with the cabbage the direction are correct, from scratch with the Korean Chili paste, vinegar, oyster sauce and salt it can take week to be down, and a lot to varies on how you cut the cabbage, shreds are quicker, but I do a couple of heads and cut the tops and quarter to eighth the stem and heart sections, so mine takes longer.