This jar will sit on my counter for 2-5 days. Since we are getting temperatures into triple digits today and tomorrow, it will likely be only two days. In cooler weather, five days would be more appropriate. Then it goes into the fridge for some additional aging, although it can be eaten right away. I will likely taste it tomorrow and the next day, to see if it is getting the lovely sour fermented taste. Then I can decide, with the extreme weather, if it is ready or not.
Doesn't it look lovely? Can't wait to try it and share it with the family! A little bit of fermented food with each meal adds valuable probiotics to aid in digestion. More powerful than anything that can be made into a pill, it is very much worth the effort. Interestingly, in some ferments, the vitamin C content shoots up with fermentation. Since this happens with sauerkraut, made with cabbage, I suspect kimchi is like this too, since the main ingredient is from the cabbage family.
Have you tried fermenting anything yet? Be brave, be bold, the risk is small and the benefits are enormous! Nervous? Get one of Sandor's books and read up on the safety of home fermented veggies....or just dive in and start chopping!