Babbella10's comments

"Hi - I just recently made the Kimchi recipe on here - the one without the squid. I had it on the counter for 3 days and it was bubbling fact I had to remove some...( I used fermenting lids) - after 3 days I put it into the fridge and when I checked on it yesterday - the liquid had disappeared - not all of it..but it certainly wasn't covering the veggies anymore - it smells okay...but I am a little nervous because I did use fish sauce and salted shrimp. I love kimchi and need to learn how to perfect it - I eat at least a cup a day!! HELP"
in Traditional napa cabbage kimchi (Tongbaechu-kimchi: 통배추김치) — Sep/21