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The sprout kimchi has been a triumph. They fizz in a very pleasing way when I bite into them. Sorry for the shocking picture.
It has been in the fridge for a few days now but still seems to be fermenting at a pace. It’ll all be eaten before the weekend anyway.
My wife reckon she can smell it upstairs when I open the lid. My next one will be more trad with cabbage and rice flour.
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