Leave the kimchi out at room temperature in the sealed jar. Let it sit for 1 to 2 days before opening the jar. Press on the kimchi with a spoon. If bubbles appear at the top, it’s properly fermented. If it hasn’t fermented, continue to let it sit, checking on it every day. Another way to tell if the kimchi is finished fermenting is to taste it. When it has a tangy, sour flavor, it's ready. When the kimchi is fully fermented, place the jar in the fridge. You can eat it right away, but the flavor is usually better if you let it chill for another 1 to 2 weeks more.  Spoon some kimchi over a bowl of steamed rice for a tasty but simple meal. It also pairs well with fried rice. You can use kimchi to top a bowl of ramen noodles. For more creative dishes, consider topping a burger or sandwich with kimchi or mixing some kimchi into scrambled eggs for a bit of a kick. As long as there's still brine in the jar, kimchi can last for several months in the refrigerator. You can usually tell that it's gone bad if brine becomes particularly fizzy with bubbles.
اترك الكمتشي يتخمر لمدة خمسة أيام. انقل الكمتشي إلى الثلاجة لأسبوع آخر أو أكثر. خزن الكمتشي في الثلاجة لمدة ثلاثة إلى خمسة أشهر.