Guest guest Posted January 21, 2004 Report Share Posted January 21, 2004 Hi I tried my first batch of kimchee yesterday - yummm! It's really good! I made it in a terrine jar (I think that's aka a canning jar - with the orange rubber seal around the top). I didn't cover the top with anything except the lid, but it did have chinese leaf lettuce in it. So, the top 1/2 inch or so was tangy and sour, and just below the taste became much milder. Is this normal? How can I get the taste the same all the way through (I like it tangy)? The good news is my boyfriend liked the tangy bit, so at last I have found something fermented that he will eat! The more hot stuff I put in the more he will like it. Here's a bit of a personal question... don't read on if you don't want too much information.... it has given me quite bad wind with a distinct kimchee aroma! Is this normal? Do I just need to get used to it? I've only eaten 1/4-1/2 a cup at a time, which I didn't think was much and I would like to eat more. Sauerkraut sometimes gives me wind, and I figured it was due to quantity, and also due to the fact that it is not as fermented as kimchee which ferments much much quicker. If I left the kimchee to ferment longer in the jar, would it ferment less in my gut? Jo ________________________________________________________________________ Messenger - Communicate instantly... " Ping " your friends today! Download Messenger Now http://uk.messenger./download/index.html Quote Link to comment Share on other sites More sharing options...
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