I’ve just started making kimchi recently, and what I make is probably half batches for all of you. My first batch I ate it all before I could notice if anything went wrong. My last 3 batches have actually had some juices showing up (yay!) but after a few days the juices seem to have reabsorbed into the cabbage and it’s back to a paste.
Am I doing something wrong? I tried both dry and wet salting and it’s the same result.
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