Appreciation post: the kimchi setup at the new Korean market in Atlanta

I was at H Mart in Doraville last weekend and saw they have a whole wall of kimchi jars fermenting right there in the store. The staff said they make a new batch every Monday and let it sit for at least two weeks. Does anyone know if letting it ferment on the store floor like that changes the taste compared to a dark, cool spot?

3 comments

3 Comments

michaelgrant1d ago

That's a cool setup, but doesn't light and temperature mess with the fermentation? I'd be worried it gets too warm under store lights. Maybe they've got it figured out, though.

max_brown1d ago

Yeah, that's my exact worry too.

michael_green441d ago

Wait, isn't the whole point of those sourdough starters that they're pretty hardy? I keep mine on the counter and my kitchen gets way warmer than a grocery store. The light might be a bigger issue, but even then, a lot of bakeries keep starters out in the open. They probably just feed it more often if it's in a warmer spot. Seems like they'd have to, or the thing would die on them.