byron182

byron182's comments

"I just finished my latest batch yesterday and this is what I did. I chopped the cabbages into bite sized pieces. Then I used the wet method and added more salt than I was comfortable with about 1:10 salt/water ratio for 5 hours. I also added a tablespoon of vinegar to the paste because I forgot to keep my good kimchi juice for the starter culture. Then I placed the kimchi in an old unused fridge for a day to ferment. I just tasted it and it was fine. Thanks for the tip about the salt."
in Kimchi and Kkakdugi — Mar/14

"Hi Maangchi I made three batches of Kimchi from your recipe and it turned out fine. But On the fourth batch it turned out slimy and gross. The cabbages where still crunchy but it has a slimy coating. I can't seem to figure out what happened. What is the cause of this? and what are the key steps insuring that this doesn't happen. Thanks again"
in Kimchi and Kkakdugi — Mar/14