O
Must be a personal preference thing, no problem lasting 6 months or
more... The strength increases over time and the crispness decreases
becoming somewhat translucent, to my taste a continual improvement in
flavour...

There is little need to salt and wash.... the basic saurkraut method
works well... the mixing of 1-2 teaspoons of salt is enough, the
addition of a tablespoon of sugar with the salt does well...

The ferment and storage can be done in a large glass coffee bottle
with a plastic lid or a numer of smaller ones... refer previous
messages on saurkraut...

>>Making Kim Chee today.
SNIP
>>keeps then for about 2 weeks.

>>Zee
>
>
>Then what to the Koreans do to make their Kimchee last 6 mos or more? Or
>is it personal preference?
n Mon, 27 Dec 2004 19:05:10 -0500, Andrew H. Carter
> wrote:

>On 27 Dec 2004 10:28:17 -0800, scribbled some thoughts:
>