We’ve had a few days of wonderful summer weather, so I had to put the crock in a back bedroom that stays cool. I prefer to allow vegetables to culture longer at cooler temperatures, for a better texture, but with no air conditioning, the options are limited. So I let the kimchi culture for 2 days, then stored it in a jar in the fridge, where it will continue to culture slowly and develop in flavor…if it lasts that long.

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