First time making kimchi. Looks like kimchi at least. Going to let it sit out for a day or two now. #foodstr #fermenstr 
Discussion
Looks good!
Hell yeah! Looks good so far.
Asian market didn’t have gochugaru so the lady gave me a kimchi spice packet to try. I added some fish sauce, gochujang, and garlic/ginger. I’ll have to order the gochugaru for the next batch.
The first batch is still going to be pretty decent, though. Something about homemade kimchi just hits different.
Yum!
Please share the method ! That looks great 👍
Will put it together and post it to nostr:npub1xxdd8eusvdxmaph3fkuu9x2mymhrcc3ghe2l38zv0l4f4nqp659qskkt7a soon
Looks delicious!
Looks amezin
Note to self: Need to learn this kinda stuff!
Can I recommend getting some auto air release tops? If you don't burp those jars regularly you're gonna get completely covered in kimchi juice when you open them.!!! Good luck though. looks delicious!
I do have some (see below). I don’t tighten the lid all the way, just enough for it to “catch” on the jar threads. For longer ferments I always use the fancy air tops. 
Fantastic. Since it was your first time makign this I just assumed it was your first time fermenting and felt obligated to help you avoid a gaszastersplosion. I bet it's going to be delicious!
It’s pretty solid. Slow creep on the heat. Next batch I’m going to order proper chili flakes and not use gochujang.
Looks delish 🤤 this is absolutely a goal of mine