Making Green Onion Kimchi (Pa Kimchi) for the first time, Am I Doing It Right?

I’m reusing a leftover kimchi container to ferment the green onion kimchi. I made this on Friday, I understand that it needs to ferment for 2 weeks in the fridge. Is it ok that the top is exposed and not submerged? Do I need to shake this every day?

Just trying to avoid it going bad and having to start over. Thank you!

https://i.imgur.com/yhJNPNz.jpeg

submitted by /u/aznprd
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