[Magdalen] Kimchi pickle update.

[Jay Weigel]

I wonder if maybe they are supposed to be eaten more quickly. Mine are a
little too soft also. I did turn the jar over a few times and the flavor is
better that way.

On Sun, Nov 8, 2015 at 5:47 PM, M J _Mike_ Logsdon <mjl at ix.netcom.com>
wrote:

> I don't know how long it's been since I put the two jars up in the fridge,
> but I only now unleashed the second jar.  Lid very convex, telling me to
> expect something, and upon unscrewing it, P-shhhhhh goes the sound, and the
> lacto-fermenting bubbles start welling up from the depths.  I ate one.  To
> Jay, my source for the recipe, I have the following comments:
>
> 1)  Firmness.  Are they supposed to be so soft?  They're not totally soft,
> but the "crunchiness" is a "look for it" sort of thing.
>
> 2)  Flavor.  I taste cucumber, I taste Korean chili powder, I taste
> garlic, I taste onion.  But my years of tutelage at Chopped has taught me I
> shouldn't taste them individually, as it were.  It doesn't seem to come
> together.
>
> As mentioned before, I wonder if I used too much water.  Is that maybe
> what went "wrong"?  ("Quotes", because they're definitely good, regardless.)
>