This is my kimchi now after a day of sitting out. I ended up putting it in two glass jars last night because the tupperware I was using wasn't 100% airtight.
As you can see, the cabbage has released a ton of liquid since yesterday. It should be ready sometime tomorrow or the next day. I've been reading that when tiny bubbles form at the top the fermenting process has started and it can go in the fridge.
Can't wait to taste it!
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1 comment:
Do report back on how the kimchi tastes!
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