I made traditional kimchi a few days ago and left in a cool place at my house over night…
I put too much in a jar and it explored!!!
Kimchi has been fermented well… The lactobacilli has been growing and it makes carbon dioxide (which results in the bubbly zing) and create flavorful compounds. Kimchi is rich in live lactic acid bacteria!!! Good for digestion:)
During fermentation Kimchi is going to be a bit sour, sweet and savory.
I put them in my fridge and will keep them another 2-3 days.
Can’t wait to eat this kimchi!!!
Smell is so nice!!!