Home › Forums › Korean food discussion › Kimchi Problem!!
Hello everyone. I recently made a batch of kimchi and it’s bland. It’s been fermenting for a week now. Can I still save it? Please respond!
It’s bland like, it lacks sourness, spiciness, and saltiness.
Do you mean canning? I’m not sure as I haven’t done it myself. Just note that cucumber kimchi tends to get mushy as they get older.
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