@Ephrem Elpidius My understanding is that they ferment during the process, so I think so! I’ve not done any other vegetable fermentation but I think it would be neat to do more if it. What’s your favorite thing to ferment?
@Siusane al'Cuyler it's still got to sit for a little while longer, but I've liked what I've tasted so far! I used this recipe https://www.maangchi.com/recipe/easy-kimchi with a few modifications (just cabbage, regular flour instead of sweet rice flour, dried squid from the Japanese market instead of fermented squid, and less volume in general since I was only using one cabbage)