Hello,i started to make kimchi.the only difference is that i didn’t soak the nappa cabbage,instead i pressed it with a lid with 5 pounds and left it like this for 1 hr.the room temperature here in my apartment is 17 ° c.last night(11th day) i’ve puted alongside the heater to start ferment but of no use.should i start all over and soak it ?
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