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Thought kimchi in a mason jar was a gimmick until a batch from March proved me wrong
I used to think home fermented kimchi in a plain mason jar was just a way to make your kitchen smell bad for nothing. My buddy in Cincinnati gave me a quart of his in March and I let it sit in my fridge for two weeks because I didn't trust it. I finally opened it on a Sunday and the crunch was still there, way better than the $7 jar I buy at the store. So I did my own batch with 2 heads of napa, and at day 3 it was already bubbling and smelling right. I checked it on day 5 and the sour level was exactly where I wanted it, not too sharp. Now I have 3 jars going and my wife is making me move them to the garage. What's the longest you all let a batch go before you move it to the fridge?
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