My first kimchi!

[u/tourmaline82]

[u/StPatsLCA]

Yum! Your fermenter is gonna smell like kimchi forever.

[u/tourmaline82 → u/StPatsLCA]

Haha, I don't care, I'll just buy another one if I want to ferment something other than kimchi. I love the kimchi enough that I want to always have some on hand now.

[u/StPatsLCA → u/tourmaline82]

Same

[u/Key_Connection971 → u/StPatsLCA]

oh yeah that plastic is toast, mine still smells faintly of gochugaru three years later and i've run it through the dishwasher like 20 times

worth it though, nothing beats that first batch when it's still fresh and crunchy before it goes full sour funk mode

you gonna do a whole napa cabbage next or sticking with the chopped style

[u/tourmaline82 → u/Key_Connection971]

I'll probably stick with the chopped style, it's easier to fit in my tub. The napa cabbages at HMart are HUGE. Great for kimchi making in bulk, but I'm just one person, I can't eat a giant Maangchi sized vat of kimchi myself.

[u/tourmaline82 → u/[deleted]]

That's sweet of you. :) I'm going to share some with my sister and brother in law, but they're the only ones I know IRL who like kimchi.

[u/StPatsLCA → u/Key_Connection971]

I should try the whole leaf style... did you mean to reply to OP lol?