So.. I made my very first batch of kimchi the other day and we made it too salty...
Along with that, we also did not let it ferment long enough (less than a day >< don't kill me) before we put it in the fridge.
So now my kimchi is too salty, not fermented enough and in the fridge. Help?
Am I allowed to take it out of the fridge and let it ferment again? But im guessing that's bad for the cabbage...
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