I'm making Mother In Law's Kimchi - my maiden attempt. I know it has to sit for at least 3 days at room temp, but at about 16 hrs and counting, there are no visible signs of fermentation beginning. I've opened it a couple of times - to check for tiny bubbles, and also to move a little to another jar after realizing I hadn't left enough space at the top. (Just mentioning, in case disturbing it could slow down the process.) Is it just too soon to see anything, or is my kimchi a non-starter?
amysarah is a trusted home cook.asked over 3 years ago
Please enter a valid email address.
Well played. You deserve a cookie.
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.