Kirby12

Forgive me, I forgot to add a few things.

1.) i made Napa cabbage kimchi.

2.) shortly after making the kimchi I tasted it and realized i had added too much salt. I learned that typically that just means I need to ferment longer so I left it mostly untouched in the fridge for that month and a half.

3.) the smell of the top kimchi is almost similar to when red meat goes a bit bad?? A little rancid, that kind of smell. Could that possibly Be from the fish sauce and fermented shrimp? I left the white onion out on accident as well so perhaps that could be another factor?