Answer
Jun 20, 2024 - 10:09 AM
Kimchi is traditionally fermented by combining cabbage, radish, or other vegetables with seasonings like chili pepper flakes, garlic, ginger, and fish sauce, then allowing it to ferment at room temperature for one to five days. The fermentation process is facilitated by lactic acid bacteria, which naturally occur on the vegetables and are encouraged to grow in the salty, spicy environment. This information was sourced from the websites "The Kitchn" and "Healthline". On "The Kitchn" (https://www.thekitchn.com/how-to-make...), the fermentation process is explained in the sections titled "What Is Kimchi?" and "How To Make Kimchi at Home". On "Healthline" (https://www.healthline.com/nutrition/...), the fermentation process is mentioned under the subheading "1. Packed with Nutrients".