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?
Bake up a large batch to enjoy through the holidays.
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