Michael V said:

Bubblecar said:

Michael V said:

The kimchi is developing bubbles, so that’s good.

What kind of cabbage do you use?

This time it is wombok.

But any type is OK, including red cabbage. The stiffer cabbages (eg green cabbage, red cabbage) need a bit more of a massage to start off, to get a bit of liquid happening.

Goodo. Do you add any specific kimchi bacteria or leave it up to the gods?