CWS4322
Chef Extraordinaire
Does anyone can kimchi? If so, once fermented, open water bath like we do the sauerkraut? Or do I have to pressure can it?
Got lots of cabbage left, enough sauerkraut and 8 l of pickled cabbage. I usually make a 2 l jar of kimchi and keep it in the fridge when it has fermented enough.
Got lots of cabbage left, enough sauerkraut and 8 l of pickled cabbage. I usually make a 2 l jar of kimchi and keep it in the fridge when it has fermented enough.