Kimchi fermentation stage

by Hyon Ju Yun July 28, 2026

0–22 days (Early Fermentation)Probiotics: Peak activity!Freshly made kimchi is packed with lively bacteria , giving you maximum gut benefits.Taste & Texture: Mildly sour, subtly sweet, and delightfully crisp—perfect for raw enjoyment! FOR OUR ORIGINLA AND TRADITIONAL KIMCHI, NO SOUR KIMCHI MEANS DAY 1 KIMCHI.

22–92 days (Mid-Fermentation)Probiotics: Still high, some slow downLactobacillus spp. take over, acidity rises, slightly mellowing bacterial growth.Taste & Texture: More tangy, softer bite, still full of goodness! WE NORMALLY SEND THIS STAGE OF KIMCHI TO YOU.

92–169 days (Late Fermentation / Aged Kimchi) Probiotics: Lower activityStrong acidity slows bacteria, but many survive—perfect for rich, aged flavor lovers.Taste & Texture: Deeply tangy, tender, and complex—great for cooking or adventurous palates.