— Julieta Aguilera

So that does happen and it really depends on how long you're fermenting your kimchi. I like a long ferment on a kimchi. Um, but typically if yeah, you, you put like a, a chopstick or something into the top of the brine, you'll start to see some of the bubbles release and that's kind of what you're looking for. You're not gonna see 'em just start to, I mean unless you're really looking at it or you have a camera directly on it, you're not gonna see the bubbles just kind of moving out of their own because it needs a little bit of movement. Think of it like a selzer water, right? So if you just look at a bottle of selzer water, you don't see the bubbles coming out of it, but as soon as you start to move it, you get the bubbles that are kind of coming out the same way. So kimchis very much in the same way, if you put a fork or a chopstick into the top of it, you'll see some of the bubbles kind of finding, um, their way through all the crevices of all of the cabbage and different vegetables in there. Um, and that's typically when you're gonna see your vegetables come through. Now if it's in a long ferment and it's been there for a while, you're probably gonna see some more of those bubbles pop in, um, just on their own just by opening your like, you know, or opening the jar or something like that. You'll definitely see the bubbles popping up and kind of going through. Um, you know, I think the one that we recommend is at least three days. I typically like to go from mine, like a seven day ferment at the very minimum on my kimchi, but that also gets it pretty funky and um, gives it a little bit of edge to it. So that's really a personal preference. I always tell people to start trying your Kim cheese, um, at the three to four day period to be able to see how the taste is on it and then go for a longer ferment if you want to. So, um, yeah, you're not gonna see a lot of bubbles, um, kind of coming out or shooting out at all, um, unless you get a much longer ferment on those. But typically even in longer ferments you, they're not gonna pop out unless you poke something into it. I hope that helps.