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"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent
I want all the goodies from the fermentation process as I can get and still get a yummy kimchi. it seems alot of the recipes are just 'pickled' not really fermented. that would explain the high salt of some of them and the little to no fermentation outside of the fridge.
[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]
"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent
[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]
"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent
Leah Sattler wrote:I did find a blurb somewhere about how napa cabbage has more sugar in it, maybe that makes it ferment quicker?
sounds like the pepper does alot to help with the suppression of the icky stuff so it can only be easier than plain kraut...
"the qualities of these bacteria, like the heat of the sun, electricity, or the qualities of metals, are part of the storehouse of knowledge of all men. They are manifestations of the laws of nature, free to all men and reserved exclusively to none." SCOTUS, Funk Bros. Seed Co. v. Kale Inoculant Co.
[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]
"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent
[img]http://i109.photobucket.com/albums/n52/havlik1/permie%20pics2/permiepotrait3pdd.jpg[/img]
"One cannot help an involuntary process. The point is not to disturb it. - Dr. Michel Odent
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Saralee Couchoud wrote:Can this be made without the spice. I don't do even a little spicy. Thanks
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Saralee Couchoud wrote:Can this be made without the spice. I don't do even a little spicy. Thanks
Saralee Couchoud wrote:Can this be made without the spice. I don't do even a little spicy. Thanks
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