Hi Gavin, thanks for teaching me to make kimchi! The Garden Chi turned out really well, even though I inadvertently cut the process short just two days in, when I opened the jars before I read the process is supposed to be anaerobic. Even so, it’s delicious — and also made a wonderful hot-and-sour soup on an onion-mushroom base. Thanks for sharing your knowledge and promoting food independence.
The fermentation is anerobic yes, but if the ingredients are weighed down in brine opening jar to press things down or take some out to taste does not mean you have to stop fermentation. That said 2 day kimchi is lovely and I make it that way sometimes for a more crisp texture. Other times I ferment a week or more for stronger flavours.
Hi Gavin, thanks for teaching me to make kimchi! The Garden Chi turned out really well, even though I inadvertently cut the process short just two days in, when I opened the jars before I read the process is supposed to be anaerobic. Even so, it’s delicious — and also made a wonderful hot-and-sour soup on an onion-mushroom base. Thanks for sharing your knowledge and promoting food independence.
That is great to hear! Thanks for sharing.
The fermentation is anerobic yes, but if the ingredients are weighed down in brine opening jar to press things down or take some out to taste does not mean you have to stop fermentation. That said 2 day kimchi is lovely and I make it that way sometimes for a more crisp texture. Other times I ferment a week or more for stronger flavours.
Your soup sounds exquisite.
Thank you for the comment.