I have a recipie for Kimchi, but I need some help. This one is for the stuffed cabbage kimchi and it looks really good. The first step is to start fermenting the cabbage in salt water. The second step is to wrap all the vegetables in the cabbage and jar, but the recipie calls for 1tbsp of vinegar. Will the vinegar kill off the good bacteria? What should I use instead of the vinegar? Should I just omit the vinegar part or add it and not worry about it? I want the benefits of a fermented vegetable so I don't want the vinegar to kill the bacteria. Also, this recipie says to rince the cabbage from the salty brine, but another said not to rinse. Any kimchi makers out there that can give me a hand?
post #141 of 157
9/26/05 at 10:54pm