It’s hard for me to say for sure without looking at it, but properly made kimchi should be okay at room temp for that long.

Great to hear that! Thanks!

Yeah you can add more salt (or fish sauce). It’s always a good idea to taste the cabbage after rinsing and after seasoning. If the cabbage is not seasoned well after rinsing, you may need a bit more salting ingredients. Likewise, after seasoning, if the kimchi is not salty enough, you can add more salting ingredients. Please note the salt level reduces as the kimchi ferments. Finally, the salt level of kimchi is also a matter of preference. Some people like their kimchi salty, and some like it light and less salty. It helps to taste along the way and adjust the seasoning to taste. Hope this helps.

I made this kimchi recipe about a week ago and it’s great, but I feel like maybe I rinsed my cabbage too much (if that’s possible) – I would like to add some more salt, is it too late at this point? Would you recommend adding table salt or more fish sauce?

Thank you again – I am looking forward to enjoying more of your recipes!

You can definitely use sweet rice paste, but I didn’t use it here to simplify the recipe and show kimchi can be made without it. Sweet rice paste adds carb/sweetness to kimchi, which helps feed healthy bacteria for fermentation. I add a little bit of sugar instead. Some Korean pear will be great too.

Hi! You don’t need to burp the jars. Just make sure you have some room at the top.