I made my first batch of Kimchi, it has fermented for about a week & the bubbling seems to have slowed down. Can I eat it now or does it need to ferment longer in the refrigerator?
Also, the liquid level seems to have dropped during fermentation such that the kimchi at the top of the jars is no longer under the liquid. Should I add more liquid or just leave it be? The kimchi tastes quite salty, if I add more liquid should I add salted or unsalted water?