[홈메이드 오리지널 포기김치] (1.5kg /pack)
KOREAN CLASSIC CABBAGE KIMCHI
This classic cabbage kimchi is so common and iconic among Koreans that we simply call it “kimchi.” When people talk about kimchi, this is the side dish they’re referring to, despite the fact that there are many kinds of kimchi in Korean cuisine, and many made with napa cabbage, too.
IS THIS KIMCHI FERMENTED?
This kimchi came into the fridge as soon as it is made to slow down the fermentaion. It will start fermenting quickly at room temperature. The speed varies depending on the temperature and humidity of your room. The warmer and more humid it is, the faster the kimchi will ferment.
 
HOW DO I KNOW IF IT IS FERMENTED?
Once it starts to ferment it will smell and taste sour, and pressing on the top of the kimchi with a spoon will release bubbles from beneath. Make sure to open the lid once a while, let it breathe, and press down on the top of the kimchi.
 
YES, IT IS MODERATELY FERMENTED! I LOVE THE TASTE :)
Once it starts to fermentation, store in the refrigerator. This slows down the fermentation process, which will make the kimchi sourer as time goes on.