My kimchi turned out so-so. Not enough garlic and ginger. Last time it was too much. Also I put in an apple this time. Don’t think I’ll do that again. It sort of “smoothed out” the taste. I’m not saying it wasn’t good this time. And it’s always better after it cures a few days in the fridge. I usually ferment for three days at room temperature to give the microbes a chance to do their thing, then refrigerate. Currently my ingredients are: Napa cabbage, green onions, garlic, ginger root, Korean hot pepper flakes, salt and water.