Is kimchi better the more it ferments? Comparing aged kimchi vs regular kimchi for probiotics

Kimchi can be eaten even after it has aged. Sometimes, it is intentionally fermented thoroughly to make aged kimchi. However, to properly consume the probiotics in kimchi, it is better to eat it before it becomes aged. The number of probiotics in kimchi does not continue to increase; it starts to decrease after a certain point.

The lactic acid bacteria in kimchi, which develop during fermentation, have various effects such as enhancing immune function and anti-inflammatory properties. According to the World Kimchi Institute, the number of lactic acid bacteria increases as kimchi ferments, reaching its peak during the optimal ripening stage, known as the 'perfect ripeness' stage.

The number of probiotics when first fermented is about 10,000 to 100,000 per gram. As it matures, the number increases, reaching up to 1 billion to 10 billion per gram at the optimal ripening stage.

After the optimal ripening period, the number of probiotics actually decreases. However, they do not disappear completely. About 10 million to 100 million bacteria per gram survive. Considering that the probiotics in yogurt are usually between 10 million and 100 million, it cannot be said that the probiotics in well-fermented aged kimchi have no effect. Of course, eating kimchi during the optimal ripening period allows for better intake of probiotics.

How can you tell if kimchi is at its optimal ripeness? When kimchi is properly ripened, it retains a crunchy texture and has a refreshing taste. It can also be defined as having a lactic acid content of 0.6-0.8% and a pH level of 4.2-4.6. Since the fermentation rate varies depending on the temperature, it is difficult to determine the ripeness solely based on storage duration. When fermenting kimchi at room temperature of 20°C, it can reach optimal ripeness in about two days, but at 4°C, it may take over four weeks. However, it is generally known that kimchi stored in a refrigerator reaches its optimal ripeness after about two months.

You can fill it with ripe kimchi containing probiotics~ㅎㅎ