Put the lid on the jar and let the kimchi ferment at room temperature for 24 hours. After 24 hours, store the jar in the refrigerator. It will continue to ferment and develop a stronger flavor. Eat kimchi within the month. Other kimchi recipes I found: Napa Cabbage Kimchion Epicurious A...
When I wasn’t reading one of the 100 or so that I have, I’d be surfing through Amazon looking for the next fix or printing out recipes from Epicurious and stuffing it into my “homemade” cookbook – AKA The Overstuffed Folder. There was never a Sunday morning spent without one ...