Cucumber kimchi

Joost Schuttelaar EMAIL HIDDEN
Sun Oct 24 20:21:11 CEST 2010


On Oct 24, 2010, at 18:13 , James R. Coplin wrote:

> I like to ferment my kimchi longer at lower temps (like the sauerkraut) to
> get a little more sour pickling flavor to it.

How long? This looks great, will try it :)

-- 

Joost Schuttelaar
The Hague, NL




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