lol I'm not that traditionalist. I use the fridge. Between that and sealed containers the, uh, problem of uncontained volatiles is minimized. But I'm still trying to figure out the basics of methods. Some people top up the jar with brine from the soaking stage, some throw the brine away, and I can't figure out who does what or why.
Current recipe includes
1 napa cabbage
1 small dakon radish, sliced or v. coarse grated
small bunch green onions
2 T or more minced ginger
3 cloves garlic minced
Handful chili powder
1/4 tsp crushed dried chilis
For the soaking stage I use about 2 quarts water and 1/4 cup salt, but I think i need more salt because the cabbage stays so crispy and I think it is supposed to wilt somewhat.
Sourness takes a long time to develop in the fridge, at 2 weeks it is just getting started.
I am collecting recipes for the end product. So far I have tried
Kimchi fried rice (i add a couple of eggs and soy sauce)
Butter fried kimchi on toast - not bad!
"" "" on rice - better!
There must be some kind of kimchi casserole you can do, but I have no recipes fer that yet. Any and all suggestions welcome.