Sookling's comments

"Hi Maangchi Today I made this Kimchi for the third time in a month. My previous 2 batches didn't have the chance to be fermented and it's all gone in the stomach We all love this recipe and we have Kimchi as our side dish for dinner every day. Thank you. I have one question, my Kimchi did not turn sour at all... May I know what must I do to get the Kimchi fermented before I store in the fridge? In Malaysia our room temperature will be around 28°c to 32 °c. Appreciate if you could share some tips. Thanks."
in Easy kimchi — Apr/17