How long should I let kimchi sit in a sealed container?

Question

I've heard 3 to 4 days but what would happen if it went any longer?

Some of my friends parents bury it in jars underground?

Answer 1

The longer the better.  Flavours will intensify.

Answer 2

the longer you wait, the better it will taste! I think it starts tasting pretty good after maybe 5 days, 3 or 4 is just too soon imo, because the cabbage isn't completely wilted.

But if you like it crunchy, don't wait too long!

Answer 3

If you're letting it sit on a kitchen counter, it depends on the time of year and the temp of your house.  The longer it sits unrefrigerated on your counter, the more sour it gets, as it's fermenting.  Popping it into the 'fridge stops the fermenting process.  If you like sour kimchi, leave it sit.  But I wouldn't do so for more than 3 to 4 days.  As for me, I let mine sit only for a couple of days max after I make it - to my tastes, really sour kimchi makes for good soups and chigae only.  :)

It won't make it more "wilty" btw - the salting process helps to wilt and soften the kimchi.  Letting it sit on the counter is the fermenting/souring part of making your kimchi.

Answer 4

I am a former chef and would offer one word of caution correct the longer the better is not a bad comment, but do not tightly seal the jar(s) or you could be in for a kimchee facial.

It should be in a covered dish, but not tight or the pressure could build up and when you open the vessel it could back up on you, and the fermentation will not process right you need some air for the cabbage to act. I have Korean friends who make it up here in the Great White North, Canada, and they find a cover is fine but if you shake and rotate the jar or vessel your making it in that is fine, if you concerned about the aroma, palce a piece of saran wrap or waxed paper over the top and put the cover on.

Answer 5

Up to 6 months is OK. It depends how you  like it  because it's flavour changes with age. Some like 'old' kimchi others prefer the new type (ie only made a few days before) but it is naturally preserved and will be good for 6 months..I live in Korea.

Answer 6

the longer the better!   i love aged kimchee!!!

Answer 7

IT WILL MAKE IT MORE SOUR AND FLAVORFUL