- Jul 30, 2013
- Reaction score
- Fairbanks, AK
I love making homemade kimchi. It’s just hard to get good stuff at a store, and you get complete control over how soft or firm you like it. How long do you it ferment? I like about 5 days depending on the heat of the room it’s stored in.
I agree, it's also so much fun to make and you get the whole delayed gratification of watching it go. I left it on the counter for about 10 days before I moved it to the fridge, been slowly munching on it since. I like it good and stinky. We used salted kelp instead of shrimp and julienne cut turnip in addition to the usual suspects.
It is both saltier and spicier than the last batch, which was not spicy or salty enough. All in all a very successful batch. Hard to beat the stuff from the asian grocery, though.
I just started eating some of the purple kraut, it's perfect. The green will keep fermenting through the new year.