Hello! I was making Kimchi with a friend but forgot to add salt to the paste. I let the kimchi ferment in room temperature for 22 hours and it had bubbles. This is when I realized I forgot the salt so I added some salt and Tamari and mixed it in, let it ferment for another 2 hours before putting it in the fridge. Will it be ok? It tastes good now after a week. I’m just wondering if it will last for another month?
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