[Magdalen] Kimchi pickle review.

[Jay Weigel]

We broke into our pickles tonight and they are scrumptious! Cucumber-y but
nicely spicy. I've been trying to figure out all week what you might have
done differently. Perhaps not packed the cucumbers tightly? Or not scraped
all the spicy stuff out of the bowl you tossed them in? They are different
from pickles made with vinegar in not having such a sour taste, maybe
that's what you were expecting.

On Sat, Oct 10, 2015 at 8:43 PM, M J [Mike] Logsdon <mjl at ix.netcom.com>
wrote:

> >>>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.<<<
>
> That's what I've been doing all week, but I'll keep it up, especially as
> they're still obviously fermenting.  I just find it hard to believe there's
> any more flavor coming via that spice.  Tons of it, and that juice simply
> tastes nearly flavorless.  Is it because there's a lot of water?  Shouldn't
> matter, considering how red that water is.
>