Re: Fermentation support thread :D
How great to find this thread here. I am a newbie to fermenting and recently put up a quart of saeurkraut and one of kimchi. Interestingly the kraut totally failed - it went slimy and off looking while the kimchi is delish. The only difference in prep was the kraut was chopped by hand and the chi in the food processor. I am thinking using the processor released more liquid from the vegies, keeping the chi moist while it fermented.
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