on vous apprecie mon cher de cher Gouttiere st-jerome
Why Dried Mushrooms?
Thanks so much for the idea of using mushrooms and kelp in the place of fish sauce. After making a few batches, we have a question, why do you recommend dried mushrooms and kelp? Can fresh ones be cut up and used? Other than the higher concentration of monosodium glutamate is there a reason that dried is better? Thanks!
That's funny. I was thinking I may have had a kimchi fairy also!! ;) I want my kimchi hotter. How much more of the red pepper would you add?
Finished kimchi question
Hello I wrote to you recently pre kimchi :) it is finished and very delish. Even better after sitting in fridge for a week. My question is, at around day 13 the kitchen began to smell of kimchi. Checked water seal on crock and all good. On day 15 I went to open crock and the water seal was overflowing with water. No mold in pot and as I said kimchi tastes good. Ever hear of this happening?
Thank you for this beautiful detailed highly informative article. Harsch crocks are out of stock at Amazon and other stores. There are three other brands of European style fermenting crocks: Ohio Stoneware, Nik Schmitt, and Polish Fermentation Pot. See Wisementrading.com. Do these crocks offer the same quality water seal? From their descriptions, it looks like they do. Light and Love to all
Hello, In the recipe you say let ferment for one to five days but another person asked and you said two weeks? Which is est? I just purchased a fermenting pot, I'm new to this's. thanks!
This is a great recipe. I go a little heavier on the kochukaru and I add a little fish sauce to it too. It'a an acquired taste, but this is a wonderful recipe. I am getting ready to make another batch up right now in the crock. I use the same style crock and let it ferment for about a week. I put it in jars and it lasts a while in the fridge.
Question about storage
You say it will last up to a year in the fridge. I haven't made kimchi because when I buy it, I tend to use a little bit then forget about it. It drifts to the back of my fridge, then gets too tangy after just a few weeks. Is vegan kimchi different storage wise? Or is it the homemade aspect that makes it last longer? Or is it just that I have wimpy taste buds? ;-)
I am getting a crock just for this!
how long with a proper crock and a cool basement environment would you suggest letting this ferment for? Do you feel 10 weeks may be too long?
mannny thanks to your work and your sharing.
Great recipes, they are very very helpful!