My first attempt at kimchi has been bubbling away on the counter for the last 4 days. It wasn't quite ready when we tasted it yesterday morning, so we're going to give it a couple more days before we try it again. I used this recipe*, but have it fermenting in a half gallon jar with an air lock on the lid, like we do for sauerkraut. It seems to be working pretty well. The kimchi is much more visibly active than any of our sauerkraut has been.
*I tend to ignore the questionable science, but his recipes are delicious. We made the jap chae last week and ate it for three days in a row.
-Megan
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