First time making kimchi - the three week difference was wild

I started my first batch of kimchi three weeks ago using a recipe from a Korean cooking blog. The first taste after just 3 days was super salty and pretty simple, just cabbage and paste. But last night I opened the jar and it had transformed completely. The flavor got deeper and more complex, with that funky sour tang you expect from good kimchi. I think the fermentation really kicked off around day 10 when I saw tiny bubbles forming. The cabbage softened up but kept a nice crunch, which I was worried about losing. I used a cheap glass jar with an airlock lid I found on Amazon for 12 bucks. Has anyone else noticed a big shift in their kimchi around the 2-3 week mark?

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3 Comments

faithb784mo ago

haha yeah mine almost blew up my fridge too!

8

lane.drew4mo ago

Buddy's batch turned into this funky bomb around day 18, blew the lid off.

2

lilychen2mo ago

My first batch got so active I came home to find the lid on the ceiling and the jar in the sink. I guess my ferments are more of a "cover your ears and hope for the best" kind of deal.

2