Reply To: Help make some adjustments to my kimchi?

I use half that amount of salt for that quantity of cabbage, so definitely start there.

As far as fermenting it goes, you should never rely on a strict number of hours because there are so many things that can affect how long it takes for the fermentation to kick off. And for many of us, it isn’t enough for fermentation to start – we like to keep it going a little longer to deepen the flavour. The ONLY tried-and-true way to see whether your kimchi is ready is to use your eyes, tongue, and nose.

EYES: There should be small bubbles around the edge of your container. A few bubbles means it’s started fermenting, lots of bubbles means it’s actively fermenting.

NOSE: Kimchi should smell a little sour, as well as savoury.

TONGUE: Kimchi should taste a little sour, and feel a little fizzy (or tingly) on the tongue.