eatallrecipes

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  • in reply to: Kimchi on 2 days fermentation need more salt #78875
    eatallrecipes
    Participant

    I’ve never seen that happen. Could it be that the cabbage wasn’t drained enough before being mixed in? Usually the liquid is red, but not almost clear like water, a medium opaqueness. I would suggest straining it out a little, but I don’t know.

    in reply to: Kimchi on 2 days fermentation need more salt #78872
    eatallrecipes
    Participant

    Kimchi shouldn’t have a really defined salty taste when fermented. Slightly salty on the bite should be fine. If the kimchi are at the level of the jar to the right, they should be appropriate for the stage.

    Yes, leave it outside until it is slightly sour. Wait until that stage to adjust the saltiness if necessary.

    in reply to: Substitute Sweeteners #78865
    eatallrecipes
    Participant

    Honey is nicely masked, even with the fried chicken recipes. The conversion rate seems to be 1 sugar : 1/2 honey.

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