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Kimchi Made my first batch.
Topic Started: Jan 12 2016, 02:49 PM (229 Views)
Durgan
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http://www.durgan.org/2016/January%202016/11%20January%202016%20Kimchi/HTML/ 11 January 2016 Kimchi
This is my first attempt at making Kimchi. I did not record each ingredient only the finished product in fermenting mode. The ingredients are napa cabbage,carrots, red radish,garlic, green onions, cooking onion,whole wheat flour,sugar, balsannic vinegar,guacamole,soy sauce, dulce,ginger,Paprika,sprinkle of hot pepper, almost all I could find.From my research almost any vegetable can be utilized. I purchased the bubblier and rubber stopper and drilled a hole in a plastic lid to accommodate.The sauce was very pleasant tasting. It will be allowed to ferment for a week or more before utilizing. If this turns out well, I will enlarge my efforts and ferment many more products.
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Kahu
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So a wee drop of alcohol is ok .... I thought you were agin it all?
Anything that ferments produces alcohol, the more sugar the must contains the higher the alcoholic content. You'll need to be aware of the sugar content of whatever it is you want to pickle, or ferment in the future.
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FuzzyO
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Guacamole? Why bother to make guacamole to add to a mixture, why not just add avocado, garlic, tomato and onion?
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Durgan
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FuzzyO
Jan 12 2016, 03:44 PM
Guacamole? Why bother to make guacamole to add to a mixture, why not just add avocado, garlic, tomato and onion?
I saw Guacamoleit in the store and added it for no particular reason just more flavor.I have garlic and onion. I see it is starting to expand a bit this morning-meaning the water has moved in the bubblier.
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FuzzyO
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Check the label on the store-made guacamole, it almost certainly has preservatives.
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heatseeker
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...and probably tastes like crap.
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Trotsky
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Big City Boy
Durgan,

Looks like you are running a meth lab.

What did you use for the probiotic fermentation started? (I would use a couple kefir grains.) Remembember, fermentation without proper bacteria and fungus is called ROTTING.
Edited by Trotsky, Jan 13 2016, 02:45 AM.
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Durgan
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Hey man, I had to start somewhere. It sure look like it is working this morning. I only used a bit of the Guacamole. Next time I will desist.
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Durgan
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Kahu
Jan 12 2016, 03:41 PM
So a wee drop of alcohol is ok .... I thought you were agin it all?
Anything that ferments produces alcohol, the more sugar the must contains the higher the alcoholic content. You'll need to be aware of the sugar content of whatever it is you want to pickle, or ferment in the future.
Not all fermentation produces alcohol. In my case I am looking for lactic acid production. Apparently most cabbage has surface lactic acid bacteria, plus other vegetables.
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