*Kimchi spice may be found in Korean markets. Substitute red pepper paste, 3-4 red chiles, or red pepper flakes if you can't find.
At temperatures lower than 60 degrees F, kimchi may not ferment. Above 80 degree, kimchi may become soft. Fully fermented kimchi may be kept tightly covered in the refrigerator for several months.
Recipe courtesy of Rancho La Merced Provisions. Click on the link to see their unique Air-Lock Lacto-Fermentation Kits shown here. We used the 1.5 liter and cut the recipe approximately in half.