Which preservatives/additives in ingredients can interfere with kimchi-style fermentation?
This is not yet about a problem, I am trying to avoid wasting time and ingredients or creating unsafe conditions while experimenting.
Many vegetarian recipes for kimchi and kimchi-style fermented food suggest adding soy sauces and other similar flavourings instead of fish and fish sauces.
The thing is: Many such condiments have benzoates or other preservatives added, and the purpose of at least some of these is ... being antimicrobial, and not in the same manner as acids or salt are, more in a "let's make the microbes get sick and die so you don't" manner...
Now, an antimicrobial compound, even if diluted, could probably interfere with a fermentation process, maybe even in an unsafe way (shifting the balance towards something harmful gaining the upper hand).
Are there known rule of thumbs what will and will not cause such problems?
Best Answer
Chlorinated tap water.
The effect on the ferment may be negligible, but I've never bothered to test it, lest there be unwanted putrefaction.
Boil the water that you're going to use to make your brine, then add salt and let cool. The chlorine should volatilize at the boil.
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What affects kimchi fermentation?
The fermentation of kimchi is greatly influenced by external factors, such as temperature, salt concentration, and the ingredients and manufacturing methods. The food type is determined by the main ingredients used, and the manufacturing method and minor ingredients are applied accordingly.What are the preservatives in kimchi?
Many studies have already been carried out on how to slow down the speed of fermentation and extend the circulation period of kimchi by adding preservatives such as sorbic acid, polybutyl benzoate and sodium dehydroacetate, or by adding a pH buffer with a mixture of citric acid and sodium citrate.What happens to kimchi during fermentation?
The process that turns vegetable to kimchi is called \u201cLacto-fermentation\u201d \u2013 a transformation process by Lactic Acid Bacteria (LAB). The bacteria metabolizes carbohydrates (such as sugar) in vegetables into lactic acid, which gives fermented foods their sour flavour and increases their acidity, making them safe to eat.Is kimchi a product of fermentation?
Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria (LAB) with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc.The Complete Beginner's Guide to Fermenting Foods at Home
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Answer 2
Sorbates, benzoate, and sulfur salts (sulfites and sulfates) are the usual sanitizers and preservatives to avoid.
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