Honestly, I read that kimchi can have over 1000 types of bacteria after fermenting

Found this in a research paper from Seoul National University while looking up gut health stuff. Ngl, I always figured it was just a few kinds, not a whole ecosystem in a jar. Does anyone know if that number changes based on how long you let it go?

2 comments

2 Comments

anna_carter5326d agoTop Commenter

Yeah, that number makes my sad attempt at a sourdough starter look pretty pathetic... I had one going last year that basically just hosted a single, very lazy mold. It was more of a science fair failure than a living culture. Reading about kimchi's whole bacterial city makes me wonder if my kitchen counters are just too clean, or if I'm missing some magic Korean grandma touch. Maybe my fermentation game just needs way more patience, or maybe I should stop using tap water.

morgan.adam25d ago

Honestly, the magic grandma touch might just be using a well-worn clay pot! I read once that old fermentation crocks hold onto good bacteria like a memory, so maybe your kitchen is too new and sterile.