Edwin's Favs
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Does Kimchi Go Bad?
Or does it only get better? Lactic acid bacteria are famous for converting sugars into lactic acid, and that’s what they do in kimchi. The production of acid rapidly lowers the pH of the cabbage, from a neutral starting pH around 7, down to 4.6 and beyond. At these acid levels, even fewer types of microbe can survive. And the ones that do survive, thrive.