Just trying out my hand at kim chi and recently deviated from the recipe as it didn't be seeming to be kicking out enough liquid to cover the veg. I had followed the recipe to the t (2-3lb cabbage, 1/2c salt, 3quarts water, a rice flour paste, and the usual suspects in terms of veg with fish sauce) allowing the kim chi to ferment for 3 days at room temp before adding some cold water. I let it go for a further 4 days and tasted it recently. It was slightly tangy (which I read is a good sign as the lactic bacteria is working and creating a hostile environment for any potential food borne bacteria) and the spice had mellowed quite a bit. Was just curious if the addition of water that late in the game would have messed up the ferment or even just typical things to watch out for besides the usual suspect, such as surface mold.
Thanks!
