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This is the radish type kkakdugi kimchi I made with Maangchi's recipe! This was literally one Korea radish lol it made so much I had to use two big mason jars! Because it made so much I had to adapt the recipie just a little, but I might use a tad less salt next time but otherwise it came out excellent! I kinda want to sit down and eat a whole jar of it now lol
Be careful with changing the salt ratio too much, it's important to help stabilize it during fermentation. As the kimchi ferments it will become less salty tasting as the salt pulls liquid out of the radish.
It was a lot less salty tasting after a few hours in the fridge! I'm guessing it will taste even better in a few days!
Yayaya, eating fresh kimchi is hard to resist but can be a tad too salty. I usually leave it out overnight with the jar placed in a clean bowl and the lid slightly open to let out any gas. You might get a little spillage from the juices, but you can just pour it back in from the clean bowl. Basically just gives the kimchi a little kick start for the fermentation, but I like my kimchi to have a little extra kick.
I used the silicone mason jar lids that release the gasses but I filled one of the jars a little too much and when I checked it after the first day it shot out juice like a water gun lol
Lol, I've never seen these guys before. I can imagine they might get a little too pressurized if you're not careful. I just use old kimchi jars and keep them in a bowl in case my kimchi gets a little too excited and burps up some juice.