I made it on Sunday, left it at room temp Monday and Tuesday, put it in the fridge yesterday afternoon and opened it today. I wanted it to have a nice tang but not be too sour. (I'm sure it will get to the "looks like I'm making kimchi jjigae" point eventually.) I wouldn't mind a little more tanginess, but this way the crunchy bits of the cabbage are still crunchy, which I like.
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u/[deleted] 1d ago
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