There are conflicting opinions on whether kimchi is pasteurized or not. Some people believe that kimchi is not pasteurized because it is a fermented food, and fermentation does not require pasteurization. Others believe that kimchi is pasteurized because most commercial brands of kimchi are made with pasteurized cabbage and other ingredients. The truth is that kimchi can be either pasteurized or unpasteurized, depending on how it is made.
If you are buying commercial kimchi, it is likely that the kimchi has been pasteurized. This means that the cabbage and other ingredients have been exposed to high temperatures in order to kill any harmful bacteria. However, some brands of commercial kimchi are made with unpasteurized cabbage, so it is important to check the labels before purchasing.
If you are making your own kimchi at home, you can choose to either pasteurize or ferment the cabbage and other ingredients. To ferment your own kimchi, you will need to add a starter culture of bacteria, which will help to break down the sugars in the cabbage and create lactic acid. This process does not requirepasteurization, but it does take longer for the finished product to be ready to eat (usually around 2-3 weeks).
To make a quick version of unpasteurized kimchi, you can simply mix chopped cabbage with salt and water and allow it to sit at room temperature for a few days until fermentation begins. Once fermentation has started, you can then add your desired seasonings (such as ginger, garlic, green onion, etc) and refrigerate the mixture until ready to eat. This quick method will produce an unpasteurized product that will only last for a few weeks in the fridge before beginning to spoil.