Tag: Aged kimchi

Research has shown that lactic acid bacteria (LAB) count can increase significantly during the fermentation of kimchi, reaching concentrations over $10^8$ colony-forming units per gram. But does older kimchi have more probiotics? The answer is directly tied to the aging process and the different stages of fermentation.

Research has shown that fermenting kimchi for several weeks or months can significantly boost its probiotic content and antioxidant activity. This raises a key question for enthusiasts and health-conscious eaters alike: is longer fermented kimchi healthier, or does its maturity come with potential downsides?