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.
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...
Time is the best teacher, but unfortunately, it kills all of its students - Robin Williams. tiny ad:
Solar Station Construction Plans - now FREE for a whilehttps://permies.com/t/138039/Solar-Station-Construction-Plans