Agneswei's comments

"Hey Maangchi, This is the first time I made kimchi and it's Super easy and tasty!! But because I'm staying in Malaysia and it's forever hot weather. The kimchi is easy to fermented. After I made the kimchi and put in room temperature for 1 day then I store into the fridge. However, my kimchi become very sour only after 1 week? What could be the reason my kimchi become sour so fast? And also, the kimchi become not crispy after 2 weeks. Usually the kimchi can be crispy all the time, right? Is it the reason I did not drain the cabbage well after I washed?"
in Traditional napa cabbage kimchi — May/17