Comments

  1. Hi Sheila,

    Success!!!! Thank you so much for your advice and help, I cannot tell you how pumped I am that this worked out. I had pretty much given up on fermentation for the time being until I saw the pic of your gorgeous kimchi and decided to give it another shot. I am SO glad I did! Your brine recommendation was spot on, at the end of 7 days, it was souring nicely and not overly salty. It just keeps tasting better and better every day in the fridge…now I think I may need to invest in a few more picklits so I don’t run out! Thank you again for all your help!! Have a blessed Thanksgiving 🙂

    Tina

  2. Hi Sheila,

    I’m definitely one of those people who stresses out when it comes to ferments! I have a pickl-it, but have no had success with it as yet. How much salt do you use per cup of water/veggies??

    • Hi Tina,
      After a seminar with Sandor Katz (ferm guru), I feel confident and have had success with 1Tbsp per quart jat or 1/4 Tbsp per cup. What isuues have you been having? Are you making sure to use filtered or non-chlorinated water?

    • Hi Sheila,
      Thanks for getting back to me…I have used both bottle filtered water and my regular tap water. Both times I have opened the picklit after 3 days or so and the cabbage turns brown after opening and tastes super salty. Am I not supposed to check it that soon?

    • Hmmm. As for the salt, it will take a week or more for the salt to die down. Ferment until it mellows to your liking. It will even mellow further in the fridge. If it is just too crazy, you can rinse the cabbage and put it back in the pickle-it or add more radish and that will soak up some of the salt. With this technique I would put it in the fridge when done and eat within a month but it has worked for me. My guess is it needs more time as far as the salinity goes.

      Now the brown. It is possible that oxygen getting in when you open it and is turning it brown the way an apple oxidizes when cut. I try to make sure that the veg is under the brine even in the pickle-it in case I don’t create a good enough seal or I decided to check it frequently. This might be it and in this case it is not pretty but not bad for you. Does it taste slimy or is it just brown? How brown?

    • Final tips I just thought of. 1. Have more brine and have it cover your veg to keep oxegyn from ruining veg.. 2. Open it less often as bacteria might be getting in if it is not oxidizing. 3. Make sure your salt/brine is evenly distributed so one area of the veg is not being a good fermentation environment.

      Ok, that is probably too much advice but fermentation is a weird beast sometimes.

    • It doesn’t taste slimy, and it’s more of a light brown. It is really interesting, because it is a very visable line between the cabbage that’s still brown and the brown stuff which must have oxidized. How do you know if you didn’t create a good enough seal? Would you say not opening it for a week would be more appropriate than every few days? I’m not gonna lie…fermentation makes me nervous in the first place, the only thing I’ve “successfully” fermented has been garlic the mason jar way without the airlock. Other things might have been okay to eat, but like I said, it scares me that I might be breeding some bad bacteria and not even know it lol

    • I totally understand. It wasn’t untl I began eating all my ferments and not get sick that I began trusting in the process. I threw out many a ferment early on just because it all seemed too wierd. From what I have read, if you are breeding bad bacteria, it will smell bad and you will know….but I can understand the hesitation. Give it a week, yes. In some cases that may be better. I might be lucky.

    • Hi Sheila,

      Thanks for all the advice…I used your brine recommendation and kimchi recipe, which I had to modify slightly. I didn’t have access to Korean chilis or any red chilis actually, so I just used a jalepeno. I am just going to try not to think about it for a week lol and will let you know how it turns out! Thanks again 🙂

      Tina

    • Good. And be sure after a week to know it may need to go longer or rinse the kimchi to de-salt the mix (see above). May the force be with you. 🙂

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