Apathetic kimchi
My most recent batch of [tag]kimchi[/tag] isn’t fairing too well, I fear. It’sbeen fermenting for 24 hours without hardly a peep. I use a Harschcrock and the thing usually bubbles loudly all day and night whenmaking kimchi. Anybody have experience with a batch of kimchi thatwas slow to start? I plan to let it go until harvest time (6 daysthis time) and see if it’s any good.
May 27th, 2007 at 4:31 pm
Mine never bubbles much unless I add sugar (and I don’t, generally). I onlygo two days. It tastes wonderful. I’m not sure what all the variables are,but I can say that no bubbles doesn’t mean it is bad, necessarily. Cabbagedoesn’t have a lot of sugar in it.
When I first started making Kimchi I used a Korean recipe that useda plastic bag … it made almost no gas at all. It does make more gasif you use fruit in the recipe.