http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Wed, 22 May 2013 22:53:37 +0000 http://www.maangchi.com/talk/topic/kimchi-2#post-2582 Sat, 06 Mar 2010 21:13:40 +0000 kumaxx 2582@http://www.maangchi.com/talk/ <p>as always.. the smell tells you everything... there won't be bubbles, the process isnt fast enough for those. if the taste turns sour, its fermenting... </p> http://www.maangchi.com/talk/topic/kimchi-2#post-2580 Sat, 06 Mar 2010 17:30:28 +0000 rmr 2580@http://www.maangchi.com/talk/ <p>Just made a batch..let it sit for 2 or 3 days. ate some last night cooked w pork and also raw. it was great!! how do i know if its fermenting? are there any visual signs? bubbles? </p>