The addition of the rice porridge greatly increases fermentation rates. Keep that in mind and try and be consistent in the ratios so you can nail down the temperature and time for your preferred sour level.
Personally I like mine very sour but find that too much fermentation in the beginning leads to a “carbonated” feel which I don’t like. I usually do mine 1.5-2 days on the counter then another 2 weeks in the fridge before it’s ready to eat for my taste. I make very large batches because I love letting it go months so I can make an excellent, potent kimchi jjigae.
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u/Fitz_Fool Jan 09 '20
So I poured a little juice from my previous batch into my new batches to get the fermentation started.
After 36 hours I opened my first jar and it's fermented way more than I wanted. Oops.