hi! this is my first time trying to make something like this and i had a few questions. i have fermented sauerkraut before and in that you need to be careful that nothing but the brine touches the air even though it is air-tight. when making this recipe do you have to be careful about certain parts touching the air? also- can you open it while it is fermenting the first few days and taste it to see if it is the right flavor and then ferment it more? it has been fermenting for two days now and i want to check if the flavor is right or not before i put it in the fridge
by OldManWillow14
2 Comments
I’m not as experienced in making Dongchimi as other types of Kimchi, but it must be more forgiving than Sauerkraut as Dongchimi is actually left in air contact for its lifespan, at least that’s what I know.
In fact, Koreans tend to make Dongchimi when its cold so that you can put it in a big ceramic jar buried on the ground and ferment & eat it for a whole winter season without being spoiled.
Anyway, you can ferment it for a few days and check its taste. When things are going ok, you can put it in the fridge. Judging by the color, yours looks tasty to me. 😉
What does it taste like?