Hello good people! I need HELP!! My family love kimchi especially kakktugi! Being the youngest son who only know how to make it, I am the kimchi supplier for the family now. I have made my first trial batch last 2 weeks and it taste great!! It was finished within a week! So im making another batch now, but a BIGGER one! The last batch seems a little salty at the end but it is acceptable, so i reduces the juice to be poured in the new batch. But now it is LACKING of saltyness or rather sweetness, how should i do? It had been fermented for 2 days now.. and im starting to panic because this batch is BIG! and it matters when my family only learn to eat it raw(right out of jar)!
Can i do anything like adding more flavors now?? Will it eventually taste better in a longer time?? Can I add juice from the last batch to the new batch??
And one more thing is that, does it really necessary to form bubbles on top of the jar? Because I DONT see any bubbles on top but i know it does ferment from the sour smell it has.
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