fizzy kimchi?

Not sure if my Kimchi is edible – ended up leaving it in my cupboard for 2 whole days (says dark cool place so that is probably the best place to put it). They did also say will have built up gas, so to release from time to time (my cabbage one a lot of more gas than my radish one – but my radish is giving out more water. Why?!?!).

 

Anyway it’s now back in the fridge before it explodes in my cupboard (I cannot imagine the scene – will it be like my first encounter with the chinchalok?) and I’ll probably ask the official tester to try it tonight.

 

And why I say fizzy is because according to the recipe / comments by the chef, the contents will SETTLE. Looking at my kimchi, they seem to be on the verge of exploding (can see lots of air bubbles between the leaves) – the lid is pretty arched outwards.

 

Gladware boxes are pretty handy and secure for this experiment! Maybe I can give up on my Tupperware obsessions and stick to Gladware – cheaper and though no as lasting as Tupperware, it so much easier to clean and less heartbreaking if I scratch it!