Bought my first Kimchi in the quart size jar, and was hooked. I characterize it as kind of a spicy sauerkraut. I went to Hmart for the first time, and I bought the industrial size jar, the kind that makes you remove a shelf from the fridge to accommodate it.
This Kimchi has none of the vinegary tang, or any fermented funk that my first jar had. As it is now refrigerated, is there any chance these tastes will develop, or did I get a bad brand, and are there differences in "Strength",(not spiceiness) from brand to brand?
What brand of Kimchi would you recommend?