sally ayers wrote:I have been experimenting with kimchi for the past several months and I can't seem to get around it tasting too salty.
Xisca Nicolas wrote: How cold should it be for keeping months?
I should say: "what is the maximum warmth"...
Xisca Nicolas wrote:
If you use any container, how do you keep it pressed down inside?
Renate Haeckler wrote:If you look at the Nourishing Traditions cookbook, a lot of their ferments use whey instead of salt. I like the salt ferments better. I read the sodium lactate that is made when the lactic acid from the lactofermentation mixes with the salt, is really strong at killing candida. Dairy ferments don't have nearly as much sodium lactate because they don't have the salt.
John Kindziuk wrote:You can save this juice to jump start the next production.
You'll never get away with this you overconfident blob! The most you will ever get is this tiny ad:
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