What are common mistakes when making Kimchi fermentation?

Question

Accepted Answer

Not salting long enough — under-salted cabbage ferments unpredictably and can develop off-flavours or unsafe bacteria. The cabbage MUST be wilted and pliable before rinsing and applying the paste. Using regular chilli flakes instead of gochugaru — the flavour profile is completely different. Gochugaru is mildly hot, slightly sweet, with a fruity red pepper character. Generic chilli flakes are sharp, thin, and one-dimensional. This substitution ruins kimchi. Not pressing air out — trapped air poc