My first traditional kimchi. I had a thrilling experience after my kimchi fermented after 36 hours. I found my jar spilled out a little kimchi juice, I knew there were so bubble I need to press down. Once I open the jar like ‘pop’ sound, some kimchi juice a little spray out from the jar. I hurry to put in the Refrigerator and let the kimchi shower the fermentation. Am I really fail for my kimchi? It is taste tiny sour. Did I do the right job? I am still so worry about my kimchi when I am driving to work today. I am always thinking kimchi jar will be exposed.
The recipe for Napa Cabbage Kimchi (통배추김치) is here!
