Fermentation Calculator
Calculate fermentation time.
발효 정보
Overview
The Fermentation Calculator estimates optimal fermentation times based on food type and temperature. It covers a wide range of fermented foods — kimchi, doenjang (soybean paste), gochujang, makgeolli (rice wine), yogurt, sourdough, kombucha, and more. Features detailed guides for Korean traditional fermentation including kimchi aging and jang (paste) making.
Formula
Fermentation time is inversely proportional to temperature. Generally, every 10C increase roughly doubles fermentation speed (Q10 rule). Kimchi: 2-3 weeks at 0-5C (cold aging), 2-3 days at 15-20C, under 1 day above 25C. Yogurt: 6-12 hours at 40-45C (104-113F).
How to Use
- 1Select the fermented food type (kimchi, soybean paste, yogurt, bread, etc.).
- 2Enter the fermentation temperature.
- 3Choose the desired fermentation level (light / medium / deep).
- 4View the estimated fermentation time and maintenance tips.
Tips
- ✔For kimchi, ferment at room temperature (20-25C) for 1-2 days, then move to the refrigerator (0-5C) for long-term storage.
- ✔Temperature fluctuations during fermentation cause uneven results — maintain a consistent temperature.
- ✔Makgeolli ferments best around 25C for 3-5 days. Higher temperatures produce excessive sourness.
- ✔Use an airlock or loosely covered container to allow CO2 to escape during active fermentation.
FAQ
Q. How do I know when kimchi is properly fermented?
Look for small bubbles rising in the kimchi liquid, indicating active fermentation. Properly fermented kimchi has a pleasant tangy aroma, the cabbage is softened but still slightly crunchy. The ideal pH is 4.0-4.5. Taste is the best indicator — it should be pleasantly sour without being overpowering.
Q. Why is temperature so important for fermentation?
Temperature controls the speed and type of microbial activity. Cold fermentation (0-5C) allows lactic acid bacteria to work slowly, developing complex flavors and extending shelf life. Warm fermentation (above 25C) is faster but produces simpler flavors and risks over-fermentation. Traditional Korean onggi pots buried in the ground maintain a steady 15C.
Q. How do I maintain a sourdough starter?
Feed your sourdough starter with equal weights of flour and water (1:1 ratio) every 12-24 hours at room temperature (22-25C). When not baking regularly, store it in the refrigerator and feed once a week. A healthy starter takes 5-7 days to establish and should double in size within 4-6 hours after feeding.
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