Tadaah! After almost three (3) weeks of fermenting, my home made Kimchi is now as flavorful as ever. This was the second time I tried making one which I based from Maangchi’s great recipe – just that I added more juice to suit my taste & I also exchanged turnips from radish. It seems that I have made it better this time. Hmm…it really smells soooooo delicious! Cheers from the Philippines!