A few more days fermenting and time to enjoy. Not traditional but close enough for me. This batch is going to like fire as it's made with red habanero flakes
... Sandor Ellix Katz' book "Wild Fermentation" ...
Your local homebrew store should have the airlock and grommet. All you need to do is drill a hole, 3/8 mabye.Oh man, that looks great! Where did you get the container with the fermentation lock? That'd be awesome for pickles and kraut!
My mouth drools.
What kind of mold did you get? I made sauerkraut this fall according to directions. I was warned that I might get a scum of white mold on top of the brine, but as long as the cabbage didn't bob up into the air, all I had to do was to skim off and discard the mold and the cabbage below would be unaffected. That very thing came to pass. After I skimmed off the mold it didn't make a re-appearance, and the cabbage was unaffected. I didn't use a vapor lock... just put a china plate on top of the cabbage, a gallon sized glass jug full of water for a weight on the plate and a plastic shopping bag over the pail to keep the dust out. I make my kimchi the same way, but never had the mold on top of that. .I did a comparison making kraut, one with an airlock one w/o. After 14 days there was a significant amount of mold on the jar w/o the lock.
Your're making kimchi? Willingly? I recall a coworker brought that in one day, and someone on the other side of the floor complained of the stench. More power to you, my friend!
There is a HUGE difference in fresh made kimchee to the brand name (Sun Luck? I think) stuff you buy in a jar at the supermarket. Fresh made is not stinky at all. It has a fermented smell, just like anything has a smell when it's fermenting.
NorCal's recipe looks like it packs a serious punch with that much habs. I like to add shredded carrots and green onions to the mix also.
When my coworker opened up the kimchi, our boss actually threatened him with a writeup if he ever brought it in again, so it was the latter most likely. It also took two weeks to get that smell out of my work clothes...
There IS a huge difference in homemade kimchi and commercial. Mine is a little stronger than some because I put garlic, ginger, scallions, fresh peppers, salted shrimp and chopped oysters in mine as well as the gochu flakes and rice flour, but it doesn't have any off odors... just a faint aroma of the sea. My wife doesn't go for the seafood, so I make it for her without, and I substitute nori flakes instead.
There is a HUGE difference in fresh made kimchee to the brand name (Sun Luck? I think) stuff you buy in a jar at the supermarket. Fresh made is not stinky at all. It has a fermented smell, just like anything has a smell when it's fermenting.
NorCal's recipe looks like it packs a serious punch with that much habs. I like to add shredded carrots and green onions to the mix also.
Let me guess... does one of your co-workers have "environmental sensitivities"?That must have been some bad stuff. I can't say that I remember kimchi smelling any worse than mild sauerkraut and spices.
I've been told that I'm no longer allowed to eat Kipper Snacks at work. I have to admit though, they do have a very strong smell.
Let me guess... does one of your co-workers have "environmental sensitivities"?