[Magdalen] Kimchi pickle review.

[Jay Weigel]

They get better. They really do. Shut the jar up tight and turn it over for
a day or two if you want to mix up the  spices a little. Be sure the other
is also shut up tight and turn it over for a day or so also. (They might
leak a little, don't be surprised!) Or just turn the jar over gently a few
times to mix things up. Our last batch was at their best when they were
almost finished, darn it! We haven't even cracked the new batch yet.

On Sat, Oct 10, 2015 at 6:59 PM, M J [Mike] Logsdon <mjl at ix.netcom.com>
wrote:

> Well.  One day on the counter and six days in the fridge, and the whole
> thing with extra of everything spice, resulted in pickles that taste good,
> but still way to much like raw cucumber, and so UNkinchi'ish that one's
> mind is boggled at how much seasoning could produce so little flavor.  But,
> when I opened the jar, with the lovely sound of a sealed fermenting
> something coming free of its confines, it was still bubbling, bless its
> heart.  Query, Jay:  Is it possibly simply not done?  But even if the
> fermenation process isn't done, I can't see how so much spice (to the tune
> of a very thick layer in the bottom of the jar) could do anything more than
> it's already done, which isn't much.
>
> I'm gonna let them continue.  (I made two jars, so one isn't even open
> yet.)  But my belief that they'll get any better is slim to none.  Maybe
> vinegar instead of water next time???
>