First, I want to say thank you, Maangchi! I stumbled on a video of yours on youtube on how to make simple kimchi, and I decided to give it a shot. The first batch turned out great, but the second batch was even better. It was so good that my husband told me he couldn't tell whether mine was better or the kimchi his Korean roommate's mom's was better. I was so flattered! Thank you for all the great recipes you provides on your website for free!
One question regarding the Kimchi. How long is the recommended fermentation period? While left out in normal room temperature, my second batch was done in 2 days. Yet I heard some people say that kimchi from 2- 14 days contains some harmful chemicals, and was recommended to not to eat until it is over 2 weeks. Is that true? Thank you so much!