Now, let the mix ferment for two days, more or less. You want it to get a little bubbly. The amount of time might vary depending on the temps in your kitchen, or your tastes in kimchi.

If you let it ferment too long, the main issue is just that it gets too sour, and maybe too soft. It doesn't go toxic. The best flavors develop in a colder temp, about 65 degrees, which is colder than most kitchens.

In the old days, people had "cold cellars" or, in the case of the Koreans, they buried their kimchi jars in the field. Some Koreans these days keep a "kimchi fridge" which is a bit warmer than most fridges, but perfect for kimchi. Most of us aren't that motivated, so just putting the kimchi in the regular fridge works.

During this time, it's a good idea to keep the jars on a cookie sheet or shallow pan. The jars tend to bubble over and make a mess.

 

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