Anyone Make Kimchi?

So it's a Korean fermented cabbage dish. My question is: it's starting to smell strongly of chlorine. Is this because the salt breaks down during the fermenting process ie. NaCl?

 

I need to better understand the chemical process during lacto fermentation. So you use a lot of salt, but with fermentation it is no longer very salty to taste. So clearly the salt undergoes a chemical transformation. And the smell of chlorine is very strong....

 

... i googled this dish and looked at some photos. looks delicious, flutterby!

 

aw yeah.... Manchi has a great video that i watch a lot. She is so brusque with her knife handling skills - amazing. But she rinses her cabbage 3 times after salting which i didn't do so mine was too salty. It's a lot of work but the store bought stuff uses too much sugar. You must try Kimchi if you've never had it Mechanic. Save on sells it here in little red jars. But i don't know if I trust the hygiene of the stuff they sell.

 

she's got quite a world following. You gotta love the Korean battle drumming music in the background.....hahah. She's adorable.

 

Where to get the fucking red pepper flakes though....ugh.

 

Any Korean grocery there are all kinds of them around town.

http://www.hmart.ca/main/frame.php

http://www.yelp.com/biz/kims-mart-vancouver