Kimchi And Fermented Vegetables How To And Why

It's probably because you moved them to a cooler spot. I think it goes into the next stage with the different bacteria and doesn't get back to bubbling even if you put it in warmer temps after the fact. I've never done that, I've just left mine in the cold room so it always goes into that next stage. I think that's where yours is at. Hopefully that article will tell us more. I can't recall all the details.

 

I'm going to try that too! Then substitute winter with it! {{snicker}}

 

Haha, thanks for the heads up, lol!

 

I took the dill kohlrabi off the shelf today. It tasted good, but the kohlrabi was really soft. I have to figure out a way to keep its crunch without the salt.

 

I remember you used grape leaves in some of your other ferments, didn't you?

 

I actually used horseradish leaves, I don't have grape leaves around, but have lots of horseradish leaves. I didn't find it helped the cukes any. You have to use fresh cukes or they end up soft. I don't have any horseradish leaves now of course. They're buried under snow. (Mumble, grumble. Don't get me started.) Not sure what else would work. I may have to get my old chemistry set out!

 

I tested my rutabaga and kohlrabi finally. Lucy, you were right about the rutabaga being strong. I opened the first jar and the beneficial bacteria began jumping out. It didn't taste good at all. I might try using it in some kind of recipe or something, but eating it like it is isn't enjoyable at all.

 

Oh yeah, horseradish leaves! I forgot

Chemistry set???

 

I did rutabaga alone and found it strong too. I won't make it again. Oh, I forgot to say that the kohlrabi was the same as the cabbage (which was the first no salt ferment I did), that nice lemony taste to it. That seems to be the result of no salt ferments. So it's very edible, just kinda limp. lol

 

From grade school. Didn't you keep yours?

 

Besides kimchi and sauerkraut, I'm sticking with kohlrabi and turnips,or kohlrabi alone...Maybe some carrots too.

 

I still have a couple of microscopes and a gakken 100 in one electronic kit from when I was a kid, but not chemistry. I was one of those kids that should not have had a chemistry set - only books on chemistry.

 

Ha ha, had a few explosions, did you? Dang, I lost my microscope somewhere along the way. Ohh, Gakken 100, you are a nerd. :-D

 

No explosions. Mom caught me mixing hair spray, fingernail polish remover, and other stuff once though. That cancelled any chance of my getting a chemistry set.

I wonder if health food stores carry grape and horseradish leaves.

 

I put my cabbage in jars last week and used only the liquid from previous jars. It's coming to life but slowly because of the cool weather.

 

I did some low salt cabbage earlier. Mine turned out ok, but it's taking some getting used to. Even though it tastes ok, I'm so used to eating salty sauerkraut that it tastes funny - like something's not right. But it's crisp, and it smells good.

 

I felt like I over-salted the last cabbage I did and I didn't enjoy it. I like the taste that Lucy describes as being lemony. My brine has salt, garlic, ginger, and apple in it.

 

I might try adding an apple next time.

 

You only need about 1/2 an apple for a several jars. I run mine through the Magic Bullet food processor.

 

Ahh, I'm out of likes.

Thanks for the tip!