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Old 23-02-2005, 05:09 PM
Brian Mailman
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The Joneses wrote:

Thanks for sharing your experiences with us. I'm still a little chicken to
try sauerkraut.My kimchee wouldn't ferment, but did get a bit sour. Was
nice but not great.

you might want to purchase a jar of kim chee/i and use a tablespoon or
two of the liquid as a 'starter.' it doesn't seem to be the same
lactobacilli that works on salt-fermented dills. also, what kind of red
pepper are you using? many recipes i've seen call for cayenne, but
that's not it, and gives a harsh taste to the pickle. it's more like a
hot paprika.