Last weekend I started to make a new batch of Kimchi. The Kimchi is now happily fermenting in our Garage (lower temperatures than the rest of the house) and it looks pretty good so far
In principle you can already start to eat it. I prefer it a bit more sour and that is going to happen over the next weeks.
The first impression shows, that it is wayyy too salty. On the weekend I probably need to wash some of the salt out. After washing it tastes ok, just not yet really sour yet.
Well, it needs some time to really develop it’s taste. And I hope it’s going to be just fine in the end :-)