Reply To: get Kimchi sour without losing the crunch
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December 7, 2014 at 8:11 am #57954
Dan
Participant
Perhaps they ferment the stuffing first so it becomes good and sour, and then use it to stuff fresh cucumbers.
Also, if you’re not doing this presently, you should — make sure you cut off the flower end of the cucumber. It has an enzyme that causes the cucumber to become soft during the fermentation process.