u/famousWAFFLES

I've made one batch of Kimchi before and it was delicious but could use improvements. I learned to love glass over plastic containers.

My question is, how and when do you chop your kimchi? My last recipe said to do it after fermentation started, but I was worried no matter what surface I used would result in a loss of yummy juice. I'm not one to toss out liquid gold! Can I chop the cabbage before applying the porridge?

Side question, what is your favorite fish sauce?