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Kimchi & fermentationfrom salt to sour
Kimchee.ai is the Kimchee Network fermentation journal: small-batch napa kimchi, water kimchi, and the science of lacto-fermentation. Use the recipes and journal below when you need a method or a salt-to-sour explainer.
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kimchee.ai →From the journal
All posts →FERMENTATION
Small-Batch Napa Kimchi: Salt, Time, and Gochugaru
A complete 4-day napa kimchi method — salting ratios, seasoning paste, and how to taste for the right sour.
SCIENCE
The Science of Kimchi Fermentation: pH, Temperature, and LAB
Why kimchi sours predictably: lactic acid bacteria succession, pH curves, and the temperature window that makes it crisp, not mushy.
RECIPES
From Jar to Table: When to Cook Kimchi Jjigae vs. Bokkeumbap
Age your kimchi on purpose: young kimchi for crunch, mid-age for stir-fry, well-ripened sour for jjigae that actually tastes like a restaurant.
GUIDE
Water Kimchi Family: Baek-Kimchi, Dongchimi, and Nabak
No chili, all refreshment — the clear, briny kimchis that cool a spicy Korean table and teach you brine control.
Featured recipes
All recipes →
KIMCHI · Medium
Tongbaechu Kimchi Recipe — Classic Whole Napa Cabbage Kimchi
Tongbaechu kimchi is whole-leaf napa cabbage kimchi: salt between every leaf, gochugaru paste, ferment, then fridge. The restaurant-standard baechu kimchi.
KIMCHI · Easy
Kkakdugi Recipe — How to Make Cubed Radish Kimchi
How to make kkakdugi: cubed Korean radish kimchi that stays crunchy in jjigae and seolleongtang. Salt, paste, short ferment, fridge.
KIMCHI · Medium
Baek Kimchi — White Water Kimchi
No chili, all refreshment — pine nuts, pear, and jujube in a clear brine that becomes cold noodle broth.
KIMCHI · Easy
Dongchimi Recipe — How to Make Radish Water Kimchi
How to make dongchimi: young radishes in a clear 2% salt brine you can drink, pour over noodles, or sip next to tteokbokki.