Kimchi Preparers: Delay Starting Day
Published: 04 Jan. 2003, 19:33
For the best tasting kimchi, the administration advised cooks, begin working seven or eight days later than most years.
Kimchi could ferment too early and turn sour if it is prepared in early November, when the temperature is still high. Mid-November is not appropriate either, because the temperature fluctuates, affecting taste.
"It is best to start making kimchi seven to eight days later than most years and two to three days later than last year, starting from Kangwon Province around Nov. 25," the meteorological administration said.
It added that the right time is Nov. 25-30 in Kangwon Province, Nov. 30-Dec. 10 in Seoul, Kyonggi and Chungchong, Dec.10-20 on the East Coast and Dec. 20-30 in South Cholla Province and South Kyongnam Province.
"Winter kimchi tastes best when it is kept cold. Store it in the basement or underground," a weather official advised.
with the Korea JoongAng Daily
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