i want to make maanchis kimchi from this video
i have one question tho, after draining the cabbage is there any reason to not cut the cabbage in to smaller chunks for easier mixing with the paste and eating once fermentation is finished?
There's no reason why that should be a problem.
The one thing that always bothered me about that video is I don't think she ever says whether to leave the kimchi out initially, or store it in the fridge. She only says to keep it in the fridge after it's started fermenting.
I made it before. Important to refrigerate before it rots.
I did a 3 gallon crock 2/3rds full, but left it on my counter in 90º+ temps... After a few months it was the most disgusting thing I had ever smelled, crawling with maggots and flies... Tasted good the first couple of days though! :^D