Home Forums Korean food discussion Fermentation

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    two days ago I made the kimchi & radish ricipe. I followed instuction to the tee. It came out great, BUT, I like it to ferment cause I like it tangy. Its been in my basement for two days and has not begain bubbleing. I used oster in it and Im afraid if leave it much longer 55% temp. it will go bad.Does anyone know why it it wont ferment. Is my basement to cool. Also does the radish stay in room temp. or should it go to the frig.?

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