Part ✌🏼of my KIMCHI reveal and taste test 😋 I left the kimchi to ferment at room temperature for 24 hours and then put the whole container into the fridge to ferment for another 3-4 days. That’s when I jar up the kimchi, store it in the fridge and eat it. It continues to ferment and get more sour the longer it stays in the fridge. *PRO TIP: use a dry and clean utensils when digging in each time! If your kimchi ever gets too sour, don’t throw it away! Make kimchi jjigae, fried rice or stir fry
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Part ✌🏼of my KIMCHI reveal and taste test 😋 I left the kimchi to ferment at …
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