Kimchi fermentation

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 pockets grow mould. Press firmly after packing, submerge in brine, and seal. Opening the jar repeatedly during fermentation — each opening introduces oxygen and potentially contaminants. Let it ferment undisturbed. Using iodised salt — the iodine inhibits Lactobacillus activity. Use coarse sea salt or Korean coarse salt (cheonilyeom). Not using rice flour porridge — the single most overlooked ingredient. It feeds the bacteria and dramatically improves flavour development.