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After the kimchi has fermented for a few days and is sour, is it okay to add more garlic and ginger and gochugaru then? Or will doing so cause the kimchi to go bad because of the bacteria that might be introduced with the garlic etc?
I'm asking because I made some kimchi and it tasted like it lacked garlic but the kimchi had already fermented to desired sour level.
in Easy kimchi — Feb/17