Underferment

To obtain a raw, rasping and pungent flavor I am compelled to underferment, the indication of which is that the colour of infused leaves are of a greenish brown tint.

Beginning bakers are much more likely to underferment and underproof their dough than to overferment and overproof, due to lack of experience combined with a lack of patience.

Be mindful that if you underferment your kimchi or open the jar too soon and expose it to oxygen, it will taste bitter or "oil" or have a slight chemical smell, but this is quite natural.