Kimchi — Day 12 — canning
Today I transferred the kimchi to jars, and
tasted my wares.
The final fermentation time ended up being 3 days
at room temperature (outdoors) and five days in the refrigerator (I left town
and decided it would be safer).
The kimchi looks about the same as it did on the first day of fermentation:
The leaves are slightly more wrinkled, but otherwise there's no visual change besides an accumulation of a rich red liquid in the bottom of the bowl:
The smell, on the other hand, is much stronger: Garlicky and fermented, definitely more than the sum of its parts. It smells very appetizing.
I strained the solids into a colander and reserved the liquid. I then transferred the solids to two (dishwasher-clean) jars, and added half the liquid to each:
These I shall store in the refrigerator.
Posted: Thu - April 14, 2005 at 11:10 AM
The kimchi looks about the same as it did on the first day of fermentation:
The leaves are slightly more wrinkled, but otherwise there's no visual change besides an accumulation of a rich red liquid in the bottom of the bowl:
The smell, on the other hand, is much stronger: Garlicky and fermented, definitely more than the sum of its parts. It smells very appetizing.
I strained the solids into a colander and reserved the liquid. I then transferred the solids to two (dishwasher-clean) jars, and added half the liquid to each:
These I shall store in the refrigerator.
Posted: Thu - April 14, 2005 at 11:10 AM
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Published On: Jul 23, 2006 02:49 PM
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Published On: Jul 23, 2006 02:49 PM