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During the four-day fermentation process, taste the kimchi every day to check how things are progressing; it should bubble and develop a pleasant, sour aroma. Use a wooden stick to allow the bubbles that form at the bottom of the jar to escape. Let the kimchi develop to your liking and then close the lid tightly; store in the refrigerator. It’s important to have a frame of reference for the taste of kimchi when making your own so that you can recognise the distinctive effervescence and flavour. Taste a few varieties from a deli before you get started. Kimchi is delicious with smoked ham in wraps, with avocado on toast and in fried rice.