We intentionally ferment fresh Kimchi in room temp for fast PH dropping.
PH of fresh Kimchi normally starts from ph 5, and then they drop to 4.2 in one or two days in room temperature depending on season. When PH is under 4.2, any harmful bacterial hardly grows on our Kimchi. Acidic bacteria protects Kimchi from bad pathogen and bacteria.
As we normally send fresh Kimchi to you, it keeps fermenting on the way to you. But during hot summer time, it can be very active with creating more gas due to warm temp. I recommend to add Ice gel and thermal packaging material. For people living in South Island, I highly recommend to purchase these extra packaging as it takes 3 over nights.
And also if you want to add Witti Tui pastrami, our ready to cook/ferment products except Kimchi pancake premix, you should choose cooling packaging as well.