Reply To: Made Kimchi Twice and Both Times Was Not Sour

Hi karenaj,

As i made my kimchi (2 pounds) based on maangchi’s recipe and it turns out perfectly.I let it ferment in room temperature for 2 days (28 degrees) and keep checking the bubbles in the kimchi. I think you need more time on fermentation before placing it in the refridgerator. Fish sauce and salted shrimp are just giving the kimchi more flavourful than using salt. So, it’s ok to go without it. Just try to make small portion and keep trying until you get your perfect taste.