Kimchi is a fermented dish, it will turn sour naturally as it ages.
There are healthy microorganisms like lactic acid during the fermentation, it boasts probiotics which may help in regulating our immune system, fight inflammation and manage weight loss too.
From my experience, the kimchi tastes at its best after two weeks after production, it’s well flavored, crunchy and not sour. Once it passed two weeks, it will turn sour slowly.
The country of origin of cabbage is critical for kimchi making, supply from China or Australia will remain crunchy even when it turns sour.
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