Greetings to all kimchi aficionados!
I made kimchi last week, and it has been sitting in on my kitchen floor for three days. The problem is, it will NOT ferment! Any advice on how to kickstart the process?
Some factors that might have messed up my batch:
1) I might have been too vigorous about rinsing out the salt from the kimchi. It's a touch bland
2) I used regular wheat flour and not rice flour
3) The kimchi brine (?) in the kimchi containers are not red and opaque-red, but kind of translucent-brown.
Thanks lots in advance!