Unpopular opinion: my best batch of kimchi came from ignoring the 'keep it cold' rule
Last week in my 75-degree kitchen, I let my napa cabbage ferment for a full 4 days instead of the usual 2, and it developed this amazing, complex sourness that my usual method never gets. Everyone in the group chat says that's a surefire way to get mush, but the texture was perfect and it had way more bubbles. Has anyone else had a ferment turn out better by breaking a common 'rule' like that?