The instructions were pretty simple, jullienne them, add garlic, ginger, peppers, maybe some greens and corrots. Mash untill the liquids are all released (that was surprisingly easy), and then leave in a glass jar, at room tempreture to *ferment*.
I followed all these instructions, and the stuff is now on it's last day of fermentation. The distinctive kimchi "smell" is definitely present in my kitchen, and when I get home today, I look forward to finally putting a lid on that jar and packing it into the fridge.
It's the next step that worries me: Eating it. I've never made a fermented product before. Can somethign go wrong? What instead of a healthful asian dish, I grew the next batch of anthrax???
Help!! How do I know this stuff won't kill me??