koreancookery1-4, Challenge 3: Two fermentation times

Model answer:

The kimchi article says to pack the kimchi into airtight jars and ferment at room temperature for "24 to 48 hours". The kkakdugi article says fermentation takes about two weeks in a cool, dry place.

What neither tells you: the temperature in degrees, the salt level of the batch, or how sour the result should be. The kimchi article does say the bacteria prefer about 10 degrees C and that higher temperatures speed acidification, which may explain part of the difference (a warm room versus a cool place), but that is my reading, not a statement in the articles.

How to decide: keep a jar at your kitchen's usual temperature and a second in the coolest place you have, taste a cube from each every day or two, and refrigerate when it tastes right to you. Neither article is wrong; they describe different conditions and different kimchi.