lao80- thanks! I will look for that recipe!
To make the brine for veggies that don't have enough liquid, just mix a glass of really salty water and pour it into your fermenting veggies.
If there is mold over any of your veggies, you can just skim it off, and pour some brine over it. Katz addresses mold in WF, I think in the sauerkraut section??
Kimchi does smell pretty strong when it's fermenting. I've noticed that it's less strong when you don't use the radish, if it's an issue. My dh can't stand it. He starts gagging when he smells it and has to leave the room.
But there's definately a difference between the smell of fermenting and rotting, so only you will know forsure.
|I'm REALLY irritated at the NT book right now.
The intro and info in NT is great, but unfortunately many of the recipes just don't hold up.
|Ok I made pickles following the wf book.I tried them after 4 days and they are way too salty.Will they mellow over time or do I need to adjust the recipe?
I've heard that some salty things will mellow a little over time in the fridge. You could also soak them to get some of the salt out before eating. In wf he says his pickle recipe is for "sour, fairly salty pickles", but he also talks about using varying amounts of salt...p.50-51. Low-salt brine is made by using 2 Tbsp in 1 Qt water.
My kimchi turned out great. We've eaten half of it already (I should've made more). My sauerkraut needs to mellow for a couple days in the fridge, but it's good and tangy. It got some mold on it because I neglected it for a day, but I skimmed it and poured salt-water over it and it was fine. The garlic is also in the fridge. I tried it a few days ago and it was still too *raw*...it needs to be permeated with the brine more before I can eat it out of the jar.