[Magdalen] Kimchi pickle update.

[Jay Weigel]

I also wonder if we should stuff the jars tighter.

On Sun, Nov 8, 2015 at 6:01 PM, Jay Weigel <jay.weigel at gmail.com> wrote:

> 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.)
>>
>
>