I'm 48 hours into the fermentation of my first batch of Kimchi.
It smells great and it's producing a lot of gas so I'm pretty sure fermentation is working well.
But on tasting, the cabbage (Savoy) itself seems just like raw cabbage and doesn't seem to have absorbed the flavour of the paste I made very much at all.
Commercial Kimchi I've had in the past the cabbage is soft and very very flavoursome.
Do I just need to wait considerably longer, did I use the wrong type of cabbage, or?
TY!