/ck/ - Food & Cooking

>>7633048

And this one's the cucumber kimchi. I scaled back on the dried red pepper flake for it by about half a cup, came out much more mild and refreshing.

As far as OP's question, I always make mine, stick it in a glass jar in my kitchen, and let it sit until I can see the fermentation bubbles in the liquid. Then I give it a press with a wooden spoon, and if it bubbles and the juice tastes sour, I throw it in the fridge. Or just leave it on the counter, because it's hella tasty and I snack on it.