Making Kimchi

Step 4: Check for ripeness

Kimchi and sauerkraut have a very distinctive tart and tangy flavor when they are "done" so with clean fingers, dip into the brine and taste daily. It can take anywhere from 2-7 days in a warm environment like your kitchen, or weeks or months in a saltier brine in a cool place(underground, basement). Before modern technology, Korean families would typically make a huge batch in the fall, and bury it in an earthenware jar underground to ferment until spring.
After this date, move your jars (or whatever) to the refrigerator. We used one large crock to ferment, so this would be the point where we divide it into jars, making sure all ingredients are submerged and leaving a bit of air at the top so that the liquid is not flush with the lid. It is safe to eat an any time during the process so feel free to have a taste. Some even eat it fresh. It will continue to ferment in the refrigerator, but at a much slower pace. It should keep anywhere from weeks to decades, depending on who you ask...so to be safe we'll say a couple months.