This latest batch of kimchi was ready to go into jars. The flavor is good, all the characteristic ginger, garlic, scallion, chili, etc tastes are there for kimchi, but it's a little weak, because I stretched the spice paste over too much cabbage, and it's a little salty, probably from the brine step. Totally edible, don't get me wrong, and I think it will only get better. There was a bunch of extra brine, which was delicious, and struck me as being very "meaty." The whole process is getting smoother.
And this carboy-kraut was more than ready to hit the crock. I fermented it in a carboy with an airlock, so while it was totally protected from all sources of oxygen, and did not grow any mold or fancy-colored bacteria for two weeks, it was not entirely submerged in brine. Opening up the carboy for the first time there was a vaguely "off" smell, mostly carbon dioxide, which took me aback, and some sulfur-y smells, maybe a little like horseradish? It was very soft, but not very sour, so I packed it into a crock. There was also lots of extra brine in this one too, and it was strangely sweet. I'm hoping it sours up nicely now that it's submerged and exposed to a *bit* of air. I kinda like soft, pungent kraut.
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