Kimchi - Day 7

Here's the finished kimchi a week later. I ended up letting it ferment for 4 days on the counter and then put it in the fridge.

The only thing I would change is to add some additional salt either with the brining liquid or the pepper mixture. Actually I'm going to add optional salt to the recipe now. Otherwise it is fantastic!

I have eaten a jar and a half so far. Better make some more!