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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: > |
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