I love kimchi during the period of fermentation where it is bubbly...your mouth is full of effervesence. Is this possible with a commercial kimchi like the cosmos brand from costco? How long does this period last?
OK as an aside, I was on a training course that had International students, and our Korean student for some reason would answer "Kimchi" to almost every question. I have no idea why. This led to the impression that his name WAS Kimchi. I had to intervene on several times to tell the North American students that his name wasn't Mr. Kimchi, that Kimchi was a national food made of fermented cabbage...LOLOLOL it was SO like Arrested Development it was scary....
The effervescence you enjoy is a characteristic of mature, aged kimchi. My storebought kimchi continues to age on the bottom shelf of my refrigerator and depending on how fresh it was in the store can reach that bubbly stage within a couple weeks. It's enjoyable for a while, but too much longer after that, it goes straight into jjigae.
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