Kimchi

At room temperature (20–22°C), kimchi is ready in 1–2 days — it becomes sour and slightly fizzy. In the fridge it ferments slowly over 1–2 weeks and develops a deeper, more complex flavour. Signs it's ready: pleasant sour smell (not rotten), the liquid is slightly cloudy, the cabbage has softened but still has a crunch.

Yes. Replace fish sauce with soy sauce or tamari (same amount). Replace salted shrimp with a tablespoon of white miso paste or seaweed-based sauce. The umami depth will be slightly different but the kimchi will still be delicious and fully ferment. Many Korean vegetarians use exactly this substitution.

The most common reason: the cabbage wasn't rinsed well enough after salting. Always rinse in 3 changes of cold water and taste before mixing with the paste. If the kimchi is already ready and too salty, eat it cooked — in kimchi jjigae (stew) or kimchi fried rice. Salt dissipates during cooking.

Properly prepared kimchi keeps in the fridge for 3–6 months and actually improves with age. The more mature it is, the more sour and complex the flavour. Signs of spoilage (not normal fermentation): unpleasant (not sour) smell, mould on the surface, slimy texture. Always keep it completely submerged in its own brine.

Kimchi is the base for kimchi jjigae (Korean stew with tofu and pork), kimchi bokkeumbap (fried rice), kimchi pancakes (kimchijeon). It's added to ramen, used as a topping for burgers and tacos. Mature, very sour kimchi is best for cooking — it gives the dish a bright fermented flavour.